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While predominantly a meat market, Kuby's is as close as you can come to experiencing a stripped-down, Old World delicatessen. It also offers customers a dining experience. Among the most popular is wurst teller, a sausage plate with homemade sauerkraut, German potato salad and red cabbage. The dinner menu also includes a rotating selection of monthly specials-along with beer flights! Opened in 1961 by Karl Kuby and still a family operation, the first Kuby's shop was located in the Fatherland. And for those hunters looking to have someone else butcher and prep their elk, antelope or fish, Kuby's will process game. The Snider Plaza mainstay is a longstanding hit with the SMU crowd and Park Cities-ites.
I'm a pretty big traditionalist. I throw similar dining events at my home year after year because I love revisiting food memories. It's nice the way the smell of a certain dish evokes time spent with ... More »
Corned beef and other forms of brisket may be the greatest form of deli meat to grace two pieces of bread. When that brisket is lovingly handcrafted, brined, braised, smoked and sliced on-site, it tra... More »
Most Reuben sandwiches are served with a side of guilt. The meat is usually fatty, the bread is buttered to a sheen, and cheese and Russian dressing ooze from three sides. Kuby's, on the other hand, ... More »
To prepare for this fall's Best of Dallas® 2012 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, ... More »
It's 8 a.m., and it smells deliciously of cooked meats, fresh bread, and sausages. It wasn't my nose alone that brought me here at this hour, though; Kuby's was first and most-often mentioned when I a... More »
Without a doubt, Kuby's has always been the best of the wurst--the best bratwurst, knockwurst, even bloodwurst, if you're gutsy enough to try it. But their vast array of meats goes beyond sausage and incorporates some of the choicest cuts of beef found this side of the Rhine. Try the tenderloin, the T-bone, the sirloin strip--all cued up and displayed with Teutonic exactitude. But if you really want to savor the saturated fat that is Kuby's, let them smoke you a large turkey for the... More »
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