Opening Day for Ten50 Barbecue Has Arrived
The drought is over. Delicious central Texas-style barbecue has returned to West Lovers Lane and a part of the Park Cities/Bluffview/Devonshire that’s been without it for far too long.
Ten50 Barbecue opened its doors to the public today at 5519 West Lovers Lane. The restaurant, which first debuted in Richardson in 2014, is known for its dedication to traditional “low and slow” techniques and its no-shortcuts approach to quality meat and scratch-made sides.
I visited the restaurant Friday and sampled some of the smoked turkey, brisket, and Key Lime pie. It was delicious. The proteins are so tender and juicy they don’t need any sauce, but there are two sauce options if you’re inclined. The Key Lime pie is custardy and sweet with a pop of tartness at the finish.
Guests can expect Ten50’s full lineup of smoked favorites, including USDA Prime brisket, Duroc Heritage pork ribs, smoked chicken and turkey, and the signature torpedoes — jalapeños stuffed with brisket or chicken and wrapped in bacon. A full menu of sides such as brisket beans, five-cheese mac, and fried okra round out the offerings, along with house-made desserts prepared at the Ten50 bakery in Richardson.
New composed sandwiches take center stage — including a Smoked Turkey Club and a Pulled Pork Sandwich topped with vinegar-based coleslaw and crispy fried onions. Two beautifully crafted salads join the menu alongside new sides such as Grilled Corn Two Ways — with choice of classic buttered and flame grilled or elote street style corn on the cob — and made-to-order Cornbread inspired by one of Preston’s beloved childhood favorites from the former Z’Tejas in Austin. Weekly barbecue specials will be available, such as Pork Chop Tuesdays, Burnt End Fridays, and Beef Rib Saturdays.
The new location also boasts a full bar with six local craft beers on tap, wine served both on tap and by the bottle, and a tightly curated list of craft cocktails — including a Frozen John Daly with vodka, lemonade, iced tea, and basil.
Designed by Droese Raney Architecture, the 3,300 square foot space leans into raw, honest materials: hand-fired tile, untreated white oak, raw steel, and unlacquered copper, all fabricated by local artisans. “After a trip to Marfa with the Droese Raney team, we were heavily inspired by the desert landscape of West Texas and the use of utilitarian and locally sourced materials.,” says Evans. “Eating barbecue is traditionally a social pastime so even though this space is 1/3rd the size of our Richardson location, our goal was to create a communal feel — the result is modern but still casual and warm.”
Evans emphasizes that Ten50 BBQ remains a tribute to his father and their shared values. “We’ve always believed that great food doesn’t need to be fussy. Our intention has never been to reinvent barbecue — just to present it with purpose, pride, and a slightly different personality. This space reflects our evolution and our desire to serve the community in a new, exciting way.”
