Maple Landing is located in the Dallas Love Field area. Their theme is aviation history and consider themselves a dive-bar. The owner is Executive Chef Jonathan Calabrese who works alongside his best friend and business partner Executive Chef Rhett Dukes.
Jonathan graduated from the University of Texas with a degree in philosophy. He went to work in the health care consulting industry before he realized he was not fulfilling his lifelong dream of being a chef. He decided to go to culinary school at the Art of Institute of Dallas where he was named the Valedictorian of his class. He worked for top restaurants and opened several over the years before opening Maple Landing in 2019.
Rhett got his humble beginnings as a Sous Chef with a catering company. Over the years, he worked his way up to Executive Chef in 2014. He worked in restaurants from Houston to Chicago before coming back to Dallas.
Maple Landing opened to a hungry public in early 2019 and have had a lot of success. They already have over one hundred and twenty online reviews giving them well over a four-star rating.
Located at 1820 W Mockingbird Lane in Dallas, Texas is Smokey John’s Bar-B-Que by John Reaves, also known as Smokey John. They opened their doors in 1976 at a busy intersection Mockingbird and Lemmon. Quickly becoming a “go to” restaurant for amazing barbeque in the neighborhood they found that people were coming in from all over Texas to taste their succulent hickory smoked meats.
When Smokey John was ready to retire, he handed his business over to his daughter, Yulise and sons Juan and Brent. Yulise is actually an attorney who offers valuable advice as the legal consultant for the company. With over forty years in the business, they have been very involved in the community and believe in giving back.
Brent has been working in Smokey John’s Bar-B-Que since he was six years old. His job was to refill the clienteles water and tea glasses in return for modest tips. He would then quickly run to the video games and spend his hard-earned tips. He eventually washed dishes, bussed tables and learned how to cut meat. He graduated from the University of North Texas with a degree in Hotel and Restaurant Management before joining the business full time in 1999.
Juan graduated with a Business and Communications Degree at Southwestern University in Georgetown, Texas. He worked in real estate investment and later in the financial world but going home to be around his family had a strong call. He teamed with his brother and handles the marketing and events.
Juan and Brent have kept their fathers’ tradition alive and people come from all over to enjoy their barbeque. With over five hundred and fifty-four-plus star posts, they are ecstatic to run the restaurant and hope to one day hand it over to their children.
Hutchins Barbeque got its humble beginnings in Princeton, Texas in 1978 in a small building that was connected to their home. It was originally called Roy’s Smokehouse and due to their popularity, they moved the business to a bigger location in McKinney, Texas.
When Roy retired in 2006, he handed the barbecue tongs to his three sons. There was a horrible fire and they rebuilt Hutchins Barbeque in 2013 but were able to rebuild. They soon decided to open their new location in Frisco, Texas using this location as their catering headquarters.
From their humble beginnings to their dedication and hard work, one can read close to two thousand posts on the world wide web. Their popularity is evident by the kind words people post and their commitment to giving them close to a five-star rating.
Dallas TX Hood Cleaning has been serving Dallas and the surrounding areas for years. Their employees can attest to the wonderful barbecue that is served in these restaurants.