Bucket and Rope — Restaurant in Dallas

Loved the flavors in the Wagyu Roast! My first bites were fatty and enter, and the Brussels sprouts and kale were covered in a delicious spicy sauce. Where Bucket & Rope fell short for me is a complete confusion in terms of ambiance, concept, and who they’re trying to be. Here are the critiques I think management should know that may be affecting their profitability over time. Frankly, the decor is atrocious and it affected my dining experience as we spent 30 min trying to figure out what was going on. From random architectural salvage to pixelated iPhone pictures hung as art to an American flag canvas to guitar icons on fake plants to stuffed animal chickens to cheap-looking orange-tone tables and chairs, I felt the restaurant was hurting itself rather than helping itself. Particularly the bucket hanging right over the head of a table that’s placed way too close to the entrance eliminating any sense of privacy just gave me anxiety. Better to remove all the excess and let the architecture of the place speak for itself, or to bring in personal stories that tell a more coherent story about the partners and their lives/backgrounds. The fact that there was a soapy TV show playing on the screens and non-stop rock en español made the confusion worse about what Bucket & Rope is trying to be and the ambiance it’s trying to create. A sports bar with great food? A historical pub? An upscale New American fare with a twist of Mexican? It was giving more Applebees/TGI Friday’s unfortunately, and it literally made me question my perception about whether my food tasted good because a chef was making it from scratch, or if someone possibly bought it frozen from Costco. A coherent design strategy I think would really help draw in the bougier Dallas crowds because the food really is tasty, but in its current state it might not have guests return. There are a lot of Dallas-based design studios who can help - Punchworld Studios, Swoon Studio, Summer Design Haus, Jenny Alfia Design to name a few. Even just a consultation I imagine would get the vision going in the right direction. Food-wise, the salmon was dry and full of bitter parts. My partner felt the wagyu was also dry; I felt it was tender but mostly on the outside parts of the piece. While this review was my brutally honest opinion, I hope it doesn’t come across as unkind. My hope is that this feedback helps management gain more loyal customers while improving their brand image because they...

Brunch at Bucket and Rope with my family this weekend was the kind of meal that reminds you why Chef Victor Hugo has the culinary cult following he does. His newest concept leans all the way into nostalgia, starting with the quirky pulley-and-bucket system that quite literally shuts the front door. It’s a nod to a family memory, and it sets the tone for what’s inside: warmth, creativity, and a Southern-forward menu with just enough Tex-Mex to make it sing.

If you know Chef Victor, you already know his food isn’t just good—it’s layered with intention and flavor. I went in with zero expectations and walked out convinced this place should already be on everyone’s radar.

I had the French toast and I can say without hesitation, it’s one of the best I’ve had in Dallas. Made with thick-cut challah, it was buttery, golden, and just barely crisp on the outside. What set it over the top were the praline pecans. I mean, come on. Sweet, salty, nutty, perfect.

My brother got the chicken and waffles, a classic that’s been done a million ways but theirs holds its own. Crispy bird, fluffy waffle, great balance. My mom ordered the appetizer quesadilla from the brunch menu, which frankly is genius, and she couldn’t stop raving about it. My dad went straight for the rancheros, and I’m not exaggerating when I say we all leaned over to get a bite. Smoky, satisfying, and just enough heat to wake you up.

The service was sharp, friendly, and dialed in without hovering. Bucket and Roup opens at 10, and surprisingly, it wasn’t packed yet. That won’t last long. It’s tucked close to the Farmers Market, and if you’re planning to head that way on a Saturday or Sunday, do yourself a favor and build this into your plan.

Chef Victor’s spin on Southern brunch with Mexican influence is alive and well here, but it’s the story and intention behind the concept that seals it....

Been meaning to try this place since it opened, and am so glad I finally stopped by. I visited on a Thursday for lunch with my husband and a friend; and we probably ordered way too much, but we were hungry and wanted to try a variety of things.

Before I get into the food, I want to give a shoutout to Vincent, who waited on us. He was a total rockstar at managing the lunch rush, and had a great attitude. There was one other FOH staff who was helping him out, and she was very nice as well, but Vincent was working so hard! The chef came out to us at obne point too, to check on how we liked everything. The employees were all great and provided stellar service.

We started with the Duck Taquitos and Bacon & Brie Quesadillas. The taquitos were awesome, perfectly crispy with well-balanced and pronounced flavors. Super satisfying to eat. The quesadillas weren't my favorite, just because I don't think the mild flavor of brie is super compelling in a quesadilla. My husband and friend thought they were ok, but needed more bacon. I ordered the Fish Tacos and the Beet & Cucumber Salad; both were fabulous! My only issue with the tacos was that I think there was too much slaw/salad topping on them and made them hard to eat. I'd get them again, but ask for the slaw on the side so I can just add as much as I want, and eat the rest as a sort of side salad. The chips it came with were homemade and delicious. My husband got the Ham & Cheese Melt and loved it--I didn't try it but the fries it came with were superb. Our friend got the BLT and he was really happy with it as well. We didn't order any alcoholic drinks, but I did look at the menu and the happy hour menu and think the prices are extremely reasonable for the location and quality. I plan on going back for happy hour for sure; the large patio is very inviting and is a great way to make the most...