Chef Blake Roe once made a grilled cheese with everything stacked about 2-feet high.
It’s not on the menu, but that creativity is why the restaurant’s partners wanted him.
“We hired him to make a lot of really great food and then spend the rest of his time experimenting,” says partner Mack Simpson.
A few of Roe’s experiments, including a barbecue short rib and mac-and-cheese sandwich, are on the restaurant’s new menu. Roe and staff make almost everything in-house, including barbecue sauce, bacon jam, vanilla-bean icing for desserts and more. Roe also found a ghost-pepper cheese that can be added to any sandwich, for those who fancy a little napalm in the mouth.
There are a couple of new salads on the menu and a Monte Cristo, along with desserts and an all-new brunch menu.
Roe also experiments with specials, a favorite being the fried-avocado grilled cheese. DGC also offers craft cocktails, a dozen or more craft beers on draught and happy hour from 2-6 p.m.
Dallas Grilled Cheese Co.
310 W. Seventh
Family friendly, bar and grill
Monday-Sunday, 11 a.m.-10 p.m.
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