Dayton BBQ restaurant adds lunch hours starting this week

A Dayton barbecue restaurant launches lunch service this week and may be moving closer to being able to serve beer with its ‘cue.

Texas Beef and Cattle Company, which opened in June 2016 at 1101 W. Third St. in Dayton’s Wright Dunbar Historic District, will be open for lunch today, Jan. 13, and tomorrow, Saturday July 14, starting at 11 a.m., according to James Nuñez, the restaurant’s founder. Texas Beef and Cattle launched its first lunch service yesterday, Thursday Jan. 12.

The lunch menu will be somewhat limited initially, “but we plan to expand it a bit as we get our lunch legs under us,” Nuñez said. The lunch menu currently includes Mesquite Smoked Brisket, Pulled Pork or Pulled Chicken served on a garlic-onion bun or a warmed flour tortilla. Side-dish choices include Texas ‘Tater Salad, Cole Slaw, Borracho Beans, Tex Mex Rice, Mac N Cheese, or a vegetable of the day. A “Soup of the Day” and Chef Salad also are available.

The restaurant bills itself as “Dayton’s only South Texas-style BBQ Smokehouse.” Nuñez is a Texas native who started smoking meats while serving in the U.S. Navy from 1984 to 1991. He has been catering festivals and weekend barbecue events in the Dayton area since 1998.

Nuñez has applied to the Ohio Department of Commerce Division of Liquor Control for a license to serve beer in the restaurant. The restaurant founder said he has gotten encouraging signs from the state that his license may be coming soon.

The restaurant also is hiring, its owner told us.

In Other News

The history of Tank’s: An all-hours bar and dining favorite for decades...

Country music artist Scotty McCreery coming to Fraze in August

Dayton Food Truck Association to host rally at Montgomery County...

Jump start gardening by making a plan

Izakaya, an Anime-themed restaurant in Beavercreek, opens Friday

About the Author

Mark Fisher

Mark Fisher, a 1981 graduate of Ohio State University and a 1976 graduate of Beavercreek High School, is a third-generation Dayton-area resident who has worked for the Dayton Daily News since 1983. He covered higher education and K-12 education accountability issues for nearly 20 years before taking over the food and dining beat in 2006.