Dallas BBQ Menu With Prices (2026)

Dallas BBQ is a New York City chain with a Texas name and almost nothing Texan about it. Herbert Wetanson opened the first one in 1976, it has never run a restaurant in Texas, and its reputation rests on two things that have very little to do with each other: half a chicken for under thirteen dollars, and frozen cocktails served in glassware the size of a small aquarium. Once you know which half of the menu you are ordering from, the prices make sense.

Dallas BBQ is not from Dallas

This trips up more visitors than anything else on the menu. There are roughly a dozen Dallas BBQ locations, all of them in New York City — Chelsea, Times Square, Harlem on 125th Street, the Upper West Side, the East Village, Downtown Brooklyn, Fordham in the Bronx. That is the entire footprint. The name was a marketing decision in 1976, not a statement of lineage.

The practical consequence is that if you arrive expecting Central Texas barbecue — post oak, salt-and-pepper brisket, butcher paper, meat sold by the pound — you will be disappointed, and it will be your own fault. Nothing here is sold by weight. There is no brisket plate. What Dallas BBQ does is rotisserie and grill work at volume: chickens, ribs, wings, shrimp, steaks, burgers, and a Latin-inflected diner menu bolted onto the side of it. If Texas is what you want, the Texas BBQ menu guide explains what that style actually involves, and it is a different restaurant entirely.

Judge Dallas BBQ against what it is: a loud, fast, cheap New York room that will feed four people and get them mildly drunk for less than most Manhattan restaurants charge for two entrees. On that measure it is very good.

The frozen drinks are the whole point

Dallas BBQ's frozen cocktail programme is the reason people cross boroughs for it, and it is structured around three sizes: Regular (RG), Texas, and Super Texas. The Super Texas is the one that shows up on social media — a goblet you need two hands for, usually with a shooter bottle upended into it.

Read that table for the arbitrage. The Super Texas Moscato Mamacita is $19.99 — the same price as the Texas size. That is either a pricing error or a deliberate loss leader, and it is the single best value in the drinks list. At the other end, the Super Texas Hennessy Colada at $31.49 is the most expensive item on the menu that is not a shared platter.

The step from Regular to Super Texas on a standard frozen cocktail is $10.99 to $24.99 — you are paying 2.3x, and you are getting substantially more than 2.3x the volume. If two people are drinking the same thing, one Super Texas and two straws beats two Texas sizes on both price and theatre. The shooter versions cost nothing extra at the small and large sizes, which makes declining the shooter a straightforwardly bad decision.

The virgin frozens matter more than they look. At $6.99 regular and $8.99 Texas size, they are how you bring people who do not drink into the same experience, and the Virgin Firecracker is priced identically. A Super Texas Size Virgin Frozen at $14.99 is a genuinely absurd object to put in front of a table.

Chicken and ribs: where the food value sits

Strip the drinks away and Dallas BBQ is a rotisserie chicken and rib house. These are the prices that keep the dining rooms full:

The 1/2 Chicken at $12.99 is the item to measure this chain by. In Manhattan, in 2026, a half chicken for under thirteen dollars is close to unbeatable, and it is the reason Dallas BBQ survives in neighbourhoods where the rent should have killed it. Add a $4.99 side of yellow rice and you have a full meal for under eighteen dollars in Times Square.

The Chicken & Baby Back Ribs Combo at $17.99 is the smarter order for a first visit, because it is only $5.00 more than the chicken alone and it tells you everything about how this kitchen handles both proteins. Compare that against Famous Dave's, where a comparable two-meat combo runs several dollars higher, and Dallas BBQ's positioning becomes obvious: it is competing on price in the most expensive restaurant market in the country.

The one to think twice about is Double Rack Ribs at $27.99. It is genuinely two racks, but two separate Half Rack Ribs at $12.99 each comes to $25.98 and gives you the same bones for two dollars less. That kind of inversion shows up repeatedly on this menu.

Wings: eight flavours, two counts

The wing pricing is the cleanest thing on the menu. Everything is $13.99 for five and $22.99 for ten, except Texas, which is a dollar cheaper at both counts.

Every flavour is available boneless at exactly the same price, which is unusual — most chains charge a premium or a discount for boneless and Dallas BBQ does neither. The per-wing maths favours the ten: $2.80 a wing at five pieces, $2.30 at ten. If more than one person is eating, always order the ten.

Sticky is the flavour the chain is known for and the one worth ordering first — a thick sweet glaze that is closer to Chinese-American takeout than to buffalo sauce. Henny wings are glazed with a cognac-spiked sauce and are more interesting than they sound. Texas wings are the plainest and the cheapest, which is a reasonable pairing.

The diner half of the menu

This is where Dallas BBQ stops resembling a barbecue restaurant. Alongside the ribs you get vegetable tempura, fish and shrimp tacos, guacamole in two sizes, sliders, a Caesar salad with five protein options, fajitas, a power bowl, and fifteen burgers. It reads like a New York diner menu because functionally that is what it is, and the barbecue is one section of it rather than the organising principle.

The burgers are the strongest part of this section. Classic Burger $16.99, Cheeseburger $17.99, BBQ Burger $19.99, Brisket Burger $21.99, Hennessy Burger $20.99, and Beyond versions at $17.99 and $18.99. The Double Trouble at $44.99 is a shareable monster that also appears in the specials list. Football Mania at $26.00 and Red Bull Gives You Wings at $19.99 are combo plates in burger clothing.

Tempura is the genuine oddity. Veg Tempura is $8.99 half and $12.99 full; Tempura Broccoli is $9.99 half and $13.99 full — meaning the broccoli costs more than the mixed vegetables, which makes no sense until you eat it and realise the broccoli is the better dish. It is one of the few things on this menu you will not find at any other barbecue chain in the country, including the ones with far larger menus like City BBQ.

Tacos run $11.99 fish and $12.99 shrimp. Sliders are $12.99 pulled pork, $12.99 crispy cod, $13.99 BBQ brisket. The Caesar salad ladder is honest: $10.99 plain, $12.99 chicken, $15.99 shrimp, $16.99 steak, $17.99 salmon.

Sides, chili and the cheap end

The sides are where a Dallas BBQ bill stays reasonable. Cornbread $3.50, Corn on the Cob $3.99, Side of Fries $4.99, Yellow Rice $4.99, Baked Potato $4.99, Cole Slaw $4.99, Side Avocado $4.99. Nothing crosses five dollars. The yellow rice is the tell that this is a New York chain serving New York neighbourhoods — it is not a Texas side and it is one of the most ordered items in the building.

Chili and soup are sold in three sizes each, and the quart pricing is where the value is. Chili is $6.99 a cup, $8.99 a bowl and $12.99 a quart; a quart is less than two bowls. White Chicken Chili runs $7.99 / $11.99 / $14.99 and Chicken Veg Soup $5.49 / $6.99 / $9.99. Mac and cheese is $6.49 a cup and $11.99 a bowl, and Chili Mac — mac and cheese with chili over it — is $5.99 and $10.99, which makes the more interesting dish the cheaper one.

Two sides deserve specific mention. Onion Loaf at $6.99 small and $9.99 large is a compressed brick of fried onion strings and it is the thing most regulars put on the table first. Buffalo Cauliflower at $12.99 is priced as an entree because it functions as one for vegetarians, who are otherwise poorly served here.

What to order

First visit, two people, keeping it under sixty dollars before tip: Chicken & Baby Back Ribs Combo ($17.99), Sticky Wings 10-piece ($22.99), Onion Loaf small ($6.99) and one Super Texas Moscato Mamacita ($19.99) with two straws. That is the chain doing what it does best.

Cheapest real meal: 1/2 Chicken ($12.99) plus Yellow Rice ($4.99). Under eighteen dollars, and it is the dish the kitchen makes most often. For a group, the 50:50 Bucket ($22.99) — half wings, half tenders — feeds three people who are also drinking.

Skip the Double Rack Ribs and buy two half racks instead. Skip the five-piece wings unless you are eating alone. And do not order the Super Texas Hennessy Colada at $31.49 expecting a serious cocktail; order it expecting a spectacle, because that is what it is and it is honest about it.

If you want to see how this compares to actual smokehouse pricing, the full menu index has the chains that sell meat by the pound. Dallas BBQ does not compete with them and does not try to.

Hours, locations and practical notes

Most locations run roughly 11:30am to midnight, later on Friday and Saturday, but this varies by site and the Times Square and Harlem rooms keep their own schedule — check before a late trip rather than assuming. Every location is in New York City; there is no Dallas BBQ outside the five boroughs.

• Go early or go late. Between 6pm and 9pm the waits at Chelsea and Times Square are real, and the kitchen is at its most rushed.
• One Super Texas, two straws. Splitting the largest size beats buying two of the second-largest on every drink in the list.
• Order wings in tens. The per-wing price drops by fifty cents and the flavour list is identical.
• The half chicken is the benchmark. If it is good on your visit, the kitchen is having a good night.
• Yellow rice over fries. Same $4.99, and it is the side this chain actually does well.

Dallas BBQ is not trying to be a barbecue destination and pretending otherwise does it no favours. It is a New York institution that sells cheap chicken and enormous drinks in expensive neighbourhoods, and on that specific promise it has delivered consistently for fifty years.