Historic Brick Meets Delicious Bones. In the summer of 2015, when we laid down plans to open Brick & Bones in the heart of the Deep Ellum district, we knew we were flocking into one of Dallas’ classic neighborhoods – a place with a rough edge, specific tastes and a definite attitude. Becoming a part of this storied legacy was something we appreciated, and something we knew we couldn’t mess up.
But that doesn’t mean we could fowl things up a bit! So that’s what we set out to do.
We started in our kitchen, where we cooped up and built a menu centering around our Mexican-inspired fried chicken. It’s our specialty, and we do it “our güey,” (Spanish pronunciation: [ˈwei]; also spelled guey, wey or we) a word in colloquial Mexican Spanish which is commonly used to refer to any person without using his name, also just another way of saying we’re not exactly winging it over here. Our chicken is at once remarkably crisp and impossibly juicy –whether we’re serving it in buckets, as tenders or with waffles. And that’s just the beginning of where our kitchen shines: From lush salads and vegan pastas to savory deviled eggs and sweet Mexican corn, we’ve got something for anyone who’s feeling peckish.
In the years since we hatched this concept, we’ve also established ourselves as a fixture of the neighborhood, a place where we welcome friends and strangers alike under our wings to shoot the breeze over a meal or perhaps one (or more) of our hand-crafted specialty cocktails.
We’re not cocky. We’re not trying to ruffle any feathers. And, because we don’t cluck around, our kitchen stays open till till 2 a.m.
So fly by our nest sometime. We promise: You’ll flip over our birds.