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Robata Grill

 

Oct 19, 2020

Heim Barbecue’s first restaurant in Dallas has opened


Category: New Restaurants

Dallas, it’s Heim time.

The first Heim Barbecue in Dallas opened Oct. 22 at 11 a.m. on Mockingbird Lane, near Dallas Love Field airport. The new Dallas restaurant marks Travis and Emma Heim’s first restaurant outside of their home city of Fort Worth — and it’s a significant step in the expansion of their barbecue business in North Texas.

“We’ve had a lot of customers who would drive from Dallas,” Travis Heim says. After fielding questions from loyal customers for years, they signed a lease in Dallas in early 2020.

The Heims started smoking briskets in a barbecue trailer in Fort Worth in 2015. In five whirlwind years, they’ve opened three restaurants and were named one of the top 50 barbecue joints by Texas Monthly. They even sell their barbecue sauce at Buc-ee’s now.

Heim is known for its bacon burnt ends, which are little slabs of pork belly, caramelized and smoked. They’re barbecue candy, and if you’re the religious kind, they’re a little bite of heaven. You might just feel like you’re going to church in this house of smoked meat in Dallas, with Heim’s high ceilings giving off some serious cathedral vibes.

Because of the location near the airport and the medical district, the Heims expected to serve hospital workers, businesspeople, local smoked meat fanatics, and travelers grabbing a drink and some barbecue on a layover. Heim will sell breakfast tacos — and will make the tortillas in-house. It has a no-fuss full bar selling cocktails, beer and wine. 

Travis Heim says they’ve worked to ensure that Heim doesn’t sell out of meat and that the line doesn’t get too long. Those two problems plague barbecue joints across Texas. And loyal Heim fans have waited plenty long, too.

They built a new smokehouse onto the back corner of the Dallas restaurant, and two Oyler pits can smoke nearly 200 briskets, if needed. The kitchen staff cooks ribs and bacon burnt ends three or four times a day as they run low.

Heim’s meat plates let customers try brisket, pulled pork, sausage or bacon burnt ends with sides like twice-baked potato salad, collard greens or beer-battered onion rings.

Unlike its competitors, Heim has a large and creative menu. It sells hamburgers, loaded potato skins and even corn dogs. Heim’s Big Cat sandwich is the stuff Instagram likes are made of: It’s a half pound of brisket topped with green chile mac and cheese served on a jalapeño cheddar bun. Go big and top it with bacon burnt ends.

What? It’s not like you’re dieting here.

The restaurant takes over the former Mockingbird Diner space. The Heims signed the lease before COVID-19 became a worry, then forged ahead as the pandemic stomped on sales. Their existing restaurants have been down as much as 70% from last year’s sales figures.

The restaurant has a dedicated to-go area and will also sell barbecue via curbside and delivery. For those who want to eat outdoors, the patio has plenty of picnic tables.

The Heims say they’re thankful for their loyal following, especially during the pandemic.

“People have really shown love,” Emma Heim says.

Heim Barbecue opens at 3130 W. Mockingbird Lane, Dallas, on Oct. 22, 2020.

 

 

 

Tradition, whether it happens to be hardwood smoked barbeque or Brazilian Churrasco grilling, is a part of the rich history of food preparation. One of the oldest and most popular traditions is Japanese Robata Grilling. This cooking style has been perfected over centuries and J&R has created a new chef-friendly grill to bring this venerable cooking style to the modern commercial kitchen.


Robatayaki refers to restaurants in which seafood and vegetables are cooked over an open charcoal grill. In the days of the Samurai, an open fireplace, or “robata,” was found in the middle of a Japanese house. This was the center of activity for cooking, eating, socializing, and (in the winter) simply keeping warm.


In today's robatayaki restaurants, grilling is done over high quality charcoal on the Robata Grill. One variety of charcoal is made from holm oak, a very hard wood used in kilns in the southern Kishu area of Japan. This charcoal, called Kishu binchotan, is prized for its measured heat and long, slow burn during which it emits far-infrared rays, infusing broiled foods with unmatched flavor. Although our Robata certainly works well with this traditional fuel, we have built it with adjustable grill heights to respond to oak charcoal or the wild heat trapped in the high quality mesquite charcoal of the American Southwest.

Easy to use

Three totally separate grilling zones give the chef enormous flexibility. Three built-in saucepans. Fuel loading is easy with the front fuel-loading door for the large zone and easily removable grill grates in the smaller zones.

Adjustable cooking surface

Each grilling zone offers three easily adjustable grilling heights.

Safe, cool operation

Our unique Chef Cool design keeps the heat inside the grill resulting in a cooler kitchen and a grateful chef.

Easy to clean

The firebox surfaces are smooth and an ash drop in the firebox floor of each zone facilitates ash transfer to the removable ash drawers. Heavy-duty casters allow easy mobility for cleaning.

Air control damper

The chef can regulate the combustion air to the large zone to help control the burn rate.

Rugged

These units are built like tanks to take the day-to-day abuse in busy kitchens.

SPECIFICATIONS

MODEL

SIZE

RACKS

1018548"W X 38"D X 41"H3 Cooking Areas
 

GRILLS

AREA 1

AREA 2

AREA 3

13" X 28"6" X 19"6" X 19"