Need caviar on that? Sure you do.
Desiree Gutierrez for the Dallas Observer
Everybody remembers their first time. Ours was at Chef’s for Farmers 2025. We stood in a growing line at Pablo Pete’s tent as burger quarters were handed out on grease-stained paper plates. The finger-sized burger sample hit our tongue and melted, immediately snatching our vote for best bite. But for most of the last year, chasing down that euphoric bite has been something of a wild goose chase.
On June 17, the chase ended. Pablo Pete’s officially opened its first brick-and-mortar location over the summer at PREP Dallas Commercial Kitchens, a Love Field-area (1499 Regal Row) culinary incubator. From this space, finally and thankfully, they’re serving breakfast, lunch and dinner for pickup delivery and catering.
It’s a ghost kitchen with easy ordering and pick-up (or delivery).
Desiree Gutierrez for the Dallas Observer
Pablo Pete’s debuted in spring 2025 as a pop-up at Las Almas Rotas, when chef-owner Jack “Chormaic” Sullivan teamed up with chef RJ Yoakum. The first iteration tapped into Sullivan’s fine-dining training with griddled tacos, tostadas and oysters. The pop-up evolved, serving char-kissed Black Hawk Farms beef ribs and juicy smoked beef rib sandwiches at spots like Triumphs, Marcello Andres Ceramics and the aforementioned food festival.
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By the beginning of 2026, Pablo Pete’s was steadily setting up at Triumphs on Saturday evenings, chiseling out a smashburger niche. Valentine’s Day changed it all.
The $69 Caviar Smash Burger
Announced as a one-day-only special, Pablo Pete’s plated “What are we?” with the “World Famous Wagyu Caviar Burger.” Similar to that situationship you can’t let go, the smashburger blurs the lines between casual and committed. The commitment? A $69 price tag.
Now part of the permanent menu, the burger has been rebranded as the Caviar Smash Burger. The burger is a case study of excess, with a smashed Black Hawk Farms Wagyu patty, cheddar, a crispy hash brown patty, tangy créme fraiche, chives and an ounce of Rare Foods Gold Kaluga caviar, all tucked between a potato bun.
The burger put Pablo Pete’s on the bougie map, making the new ghost kitchen a destination for the economically blessed.
Juicy Buns
The Caviar Smash Burger may be a splurge, but it’s just one of Sullivan’s creations. At the Regal Row ghost kitchen, the chef has concocted all-day breakfast, catering, lunch and dinner menus available for pickup or delivery.
There’s a $12 Classic All American Burger and three smashburger variations. The $16 Smashburger No.2 hits the tongue with a crackly texture, then a juicy, beefy flavor. Gooey white cheddar glues the sandwich together. Rosemary-garlic aioli and slivered onion arrive in a wave, followed by the crunch of barbecue-seasoned tater tots. Pickled jalapeños fly under the radar.
The real meal deals
Don’t order á la carte. The Super Special Meal Deal is $15, less than the smashburger alone and comes complete with a side and drink. The Fancy Fries and The Fancy Tots are fried in beef tallow and like the tots in the smashburger, they are coated in a zippy BBQ Dust. There’s also The Esquites, a char-forward cup of corn, poblanos, jalapenos, crema, cotija, lime and cilantro. It’s not mayo-forward like traditional street-style esquites.
The fried chicken sandy at Pablo Pete’s
Desiree Gutierrez for the Dallas Observer
Sandwich options include The Homestyle Fried Chicken Sandy and The Fried Chicken Sandy. The homestyle is a typical chicken sandwich with mayo, lettuce and onion. The Fried Chicken Sandy is built with a lightly battered fried Jidori chicken thigh, a sharp white barbecue sauce, nearly undetectable shaved white onions and chunky butter pickles.
Meal deals can feed a crowd, with The Double Down Meal Deal at $39 and The Quad Box Meal Deal at $79. The Super Special Caviar Meal Deal is $99 and feeds two. Oh la la.
Pablo Pete’s is open weekdays, and is practically begging to be the next office delivery. Pro tip: Delivery is free when ordering directly.
Pablo Pete’s, 1499 Regal Row, Ste. 207; Monday – Friday, 8 a.m. – 8 p.m.