Crossbuck BBQ in Farmers Branch is a casual yet upscale barbecue shop that blends Central Texas-style smoking techniques with global flavors. They manage their own herd of cattle, dictating everything from feed to processing. Pitmaster and owner Tim McLaughlin is a Le Cordon Bleu graduate (and instructor) who built a career in fine dining before turning to the pit. Perhaps not your typical barbecue spot.
In a first look back in 2023, Chris Wolfgang wrote that “Crossbuck hits a lot of high marks in our book. In addition to making barbecue available across large swaths of the day, the restaurant is a comfortable spot to post up with some smoky fare and a group of friends.”
Starting in late January, Crossbuck is starting a new supper club that marries the easy-breezy vibes of a barbecue joint with fine dining. As the flyer explains, “thoughtfully composed courses served in a relaxed, come-as-you-are setting.”
When asked, McLaughlin said the vibe is “flip flops and fine food.” Maybe not in January, but you get it.
Supper Club Details
The first supper club is on Friday, Jan. 23, at 7:30 p.m. Dinner will likely be communal style with big tables for everyone to sit together. The menu is all off-the-menu specials; Everything is made from scratch and in-house.
Tickets are $150, including drinks.
Here’s a menu breakdown that reads a little like a spa visit. We’re here for barbecue spas. Why aren’t we doing that already?
START
• Artisan beef sausage
• Smoked brisket empanada
• Beverage: Cucumber Jalapeño Margarita
CALM
• Creamy smoked vegetable soup with arugula, prosciutto and apple
• Beverage: Bishop Cider
CLEANSE
• Smoked cherry and star anise sorbet
• Beverage: Lychee Rum Cocktail
MAIN
• Twice-cooked bone-in pork chop with chipotle and pear compote
• Beverage: New Riff Almond Cocktail
FINISH
• Blueberry ginger cobbler
• Peppermint ice cream
• Beverage: Hidalgo Hot Chocolate Stout