Let’s talk barbecue. Addison has plenty of places to eat, but Lane’s OAK’D Handcrafted BBQ brings something a little different to the table. Think Texas barbecue with a chef’s sensibility, a serious bar and enough room to make an afternoon or evening of it.
First, there’s the man behind the smoke. Mike Lane is a Culinary Institute of America-trained chef with more than 30 years in the business. His résumé includes Houston’s celebrated Cafe Annie and Pappas Bros. Steakhouse. That’s an interesting background for someone whose business revolves around brisket and ribs, but Lane has always approached barbecue as more than just putting meat in a smoker.
There’s an interesting ownership story, too. OAK’D began on Greenville Avenue in Dallas in 2020 as a partnership involving Lane and Clint Norton, along with an original group of investors that included radio personalities Kellie Rasberry and Allen Evans. Lane eventually bought out nearly all the original investors and took control of the business. Today, public reporting identifies Mike and Nichole Lane as the owners.
Now, let’s get to the important part: the barbecue.
Brisket is the obvious starting point, and OAK’D gives you a choice of prime Texas Black Angus or Wagyu. Both are smoked over Texas post oak, with that dark, peppery bark giving way to tender beef underneath. The Wagyu brings a little more richness to the party, while the prime brisket delivers the traditional beefy flavor barbecue fans are after. This is the sort of meat that doesn’t need much help beyond a little sauce on the side.
The pork spare ribs deserve attention, too. Then there’s smoked turkey, a welcome alternative for those who want something beyond beef and pork. OAK’D also makes its own sausages, including garlic black pepper Wagyu and jalapeño cheddar. Both sound like worthy additions to a barbecue spread.
And then come the burnt ends, those wonderfully indulgent nuggets of brisket with concentrated beef flavor, smoky edges and bits of rendered fat. They’re practically designed to disappear before anyone else at the table gets a chance.
The sides aren’t simply there to fill the plate. Three-cheese mac and cheese brings the creamy, comforting element, while barbecue beans and Brussels sprouts offer a little contrast. And don’t forget the bakery. Homemade biscuits, ice cream and desserts provide a sweet finish that might make you reconsider that decision to skip dessert.
There’s enough variety here to make sharing a good idea. Order a few meats, pile on the sides and let everyone have a taste. That’s generally the best way to approach a barbecue menu.
The Addison location occupies the former Chamberlain’s Seafood space on Belt Line Road. It’s a big operation, with a substantial bar, plenty of televisions, indoor seating and outdoor patios. This isn’t a tiny smokehouse where you grab a tray and fight for a picnic table. It’s more of a neighborhood gathering spot, equally suited to a family meal, a game-day gathering or a few drinks with friends.
What makes OAK’D interesting is the combination of traditional Texas barbecue and a more chef-driven approach. Lane brings a fine-dining background to a distinctly Texas obsession, and the result is a restaurant that aims to deliver more than just a good piece of brisket.
In a town where barbecue is serious business, that’s a conversation worth having. And if you’re in Addison with a craving for smoked meat, OAK’D is certainly worth putting on your list.
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