Larry Olmsted

"The restaurant honors its namesake, with a focus on the Kansas City style of barbecue. To many fans this is the ultimate barbecue meat, and it's relatively hard to come by outside KC, but Vaughan is right — the Texan version at 18th & Vine is excellent, cooked to the perfect texture where it is tender but not mushy, and succulent juicy with a great fat-to-meat ratio and a delicious, slightly sweet bark, or crust, with some brown sugar in the rub."

WhereTraveler

"This Kansas City-style barbecue restaurant was met with mouthwatering curiosity and excitement and has lived up to, and perhaps surpassed, the hype. The food, from the pulled pork to the vegetarian-friendly cauliflower “steak,” is unforgettable."

Ilene Jacobs

"Opening a barbecue restaurant in Dallas is gutsy enough, much less one that specializes in Kansas City-style (the Missouri one) barbecue. But right off the bat, 18th and Vine was an instant hit. It's decidedly more upscale, with real plates, cloth napkins and food that pleases 'cue lovers as well as finicky gourmands."

Amy McCarthy

"18 Essential Dallas-Fort Worth Barbecue Destinations: 18th & Vine - Melding pitmaster Matt Dallman's Kansas City heritage and Texas flavors, this upscale barbecue spot isn't an average smokehouse. Outside of the brisket, ribs, and perfectly smoked pulled pork, the fried okra at 18th & Vine is among the city's best."

Andrew Chalk

"An outpost of Kansas City barbecue in a city steeped in the Texas genre. Delve deeper, and 18th and Vine it is that, but more besides. The menu is so diverse that you could bring a non-barbecue eater of any stripe here, even a practicing vegan, and they would find something to like."

Valerie Jarvie

"The bulk of the menu is divided between modern (chef-driven) and where we begin—classic, code for traditional Kansas City-style barbecued meats, straight up by the half-pound or pound. The meats we sample are moist and juicy, excellent with the housemade, classic Kansas City-style vinegary tomato sauce presented in bottles on the table."

Chris Wolfgang

"Can a Kansas City-style barbecue joint merge with chef-inspired dining and find favor in the heart of Texas? They’re certainly giving us plenty of reasons to keep coming back."