Snider Plaza is becoming a hotspot and one of its soon to open restaurants is the famed Dallas restaurant Slider and Blues Arcade Bar according to a Dallas News article. They say,
“Longtime Dallasites likely will remember Slider and Blues as a kid-friendly pizza and wings hangout with games. It originated at Hillcrest and Northwest Highway but spread to corners of D-FW, including in North Dallas, Plano and Colleyville.
Pond’s new Slider and Blues will use that old name — he purchased the federal trademark — and it will have a Sandlot theme, with sports games such as Pop-A-Shot. An early look at the menu shows Lil Leaguers and Big Leaguers — their versions of sliders — in addition to a Chicago hot dog. Kid-friendly items abound, like pepperoni pizzas, chicken tenders and tater tots.
Slider and Blues is expected to open by the end of 2022.”
While Slider and Blues arcade bar is set to be constructed in the plaza, one restaurant called Douglas Pickering has already made its home here and it is serving barbecue briskets according to a Texas Monthly article which says,
“Much of the menu changes at dinner, when the oak-fired wood grill overseen by Robert Baloga takes center stage. Allen Brothers supplies the steaks, like the perfectly cooked strip steak we ordered, along with filets and ribeyes. Pickering has added a 45-day dry-aged, bone-in ribeye special to the fall menu. Items that thankfully won’t be on the fall menu are the smoked chicken breast, which was painfully dry, and the broccolini, which was charred beyond enjoyment during our visit. Better side options include the rich mashed potatoes with Boursin cheese, the tower of golden-crisp Parmesan truffle fries, and the sweet, tender carrots. That decadent mac and cheese crosses over from the lunch menu. “We don’t want to be a steakhouse,” Pickering said, “but if people define us that way, we’re happy to be that.” I would embrace the steakhouse identity during dinner, when the professional service and more-than-adequate wine list complement the feel.
When Pickering ran the DWP BBQ school between restaurant jobs, one of his specialties was smoked salmon. He said he’s perfected its process at Douglas, where Verlasso salmon filets are brined before going onto a cedar plank, then into the smoker for ninety minutes. When ordered, each filet is liberally splashed with a honey glaze and broiled until medium-rare. The one that arrived at our table was one of the finest pieces of salmon I’ve had at a restaurant. The glaze formed a shell that cracked under my fork, and the juicy flesh beneath was perfectly cooked.”
Snider Plaza is home to Dallas food history and it is well-situated in Dallas. Currently, it is about to house 5 more restaurants.