"I 'm a BBQ guy, so my expectation is high, especially on a reopened place like this. I really want this place to make it. I revisited Dickey 's on Beltline in Irving after seeing a positive review. Some suggestions to the new owner on the food side. Decide if you 're going to slice or chop the brisket. Halfway in-between isn 't good either way. I suggest you offer both and have the cutter ask which way customers want it*. The taste of the brisket (the only meat I tried) is OK, but it needs more smoke taste and smell. It was tender and lean, that 's a good thing. Serve full size Onion rings not those 'tangler ' things. They tend to burn half the order. On the service side: *Turn down the radio! I know you want to create excitement but if the mild manored cutter can 't hear you, it doesn 't work. The cutter saying Onion rings are available but aren 't on the menu is a bummer. After saying YES on availability, he had to ask the assistant. All employees should know the menu, especially the guy taking the orders. Don 't have the cutter try to up-sale customers. If I only want one vegetable (Onion rings), I should be able to order that. By employing a middle eastern guy you may get an employee (cutter) but it doesn 't get you a guy people can understand. Last, $8.25 seems expensive for just a brisket sandwich only, but time and Supply Demand will tell.. Hope this is constructive. Irving needs BBQ. Good luck."
Brisket Chili
