The Last Stand puts up a mean burger, plus tacos, loaded fries, beer and cocktails

Photography by Kathy Tran.

If you call the Last Stand during business hours, one of the owners will answer.

Michael White lives on Bishop Avenue with his wife and baby. His brother, Shawn White, crosses the river from East Dallas, where he lives with his wife and baby.

This is their second business venture together.

The first, a hospitality staffing company they started with their mother, is still operating.

But this is the thing they wanted to do, make burgers and tacos and pour cocktails and beer all day.

The Last Stand’s menu starts with “handhelds,” their sandwiches. The bacon cheeseburger comes out like a monument to classic Dallas burger joints, with cheddar cheese melting off the sides, but with Bibb lettuce and pink pickled onions on a brioche bun.

“Frychos,” fries piled with queso, black beans, pico de gallo and guacamole, are perfect for sharing.

And then there are the tacos. “Pshaw!” you say. “Who needs more tacos in Oak Cliff?”

OK, but these are served on puffy flour or corn tortillas with steak, pulled pork, shredded chicken or fried avocado or yucca. They cost $4-$5 each, but they’re filled with cheese, guacamole or crema and are enough for a meal.

The Last Stand also serves burritos and bowls, smoothies and sopapillas.

This is the White brothers’ first venture into the restaurant business, and they say they just cook it the way they like it.

For instance, “you fry the tortilla to puff it up and make it magically delicious,” Shawn White says.

The portions are big, and the food is filling and pleasing to look at, he says.

A third brother, Brandon White, owns Brass Tacks, the barbershop that opened in the adjacent Oak Cliff Mercantile building in 2014. Brandon’s wife, Katie Randle, opened a vintage clothing store next to the barbershop last year.

Safe to say it’s a family friendly corner. It’s also friendly to dogs, and the fenced-in outdoor area allowed The Last Stand to obtain a license for beer, wine and liquor.

Michael and Shawn White say they don’t have investors. They used their own money to open the restaurant, and they both work there every day.

“If you don’t know us, come and try it,” Shawn White says. “We want people to come and hang out all day.”