Throwing away food goes against everything Karl Kuby Jr. learned as a boy. His family emigrated from Germany and never threw anything away. That’s why Kuby Jr. got upset and took it personally when smoke from a small fire on an exterior door forced him to toss out all of the food and beverages at Kuby’s Sausage House and European Market – about a couple of hundred thousand dollars’ worth.
As a young boy growing up in Germany during World War II, Karl Kuby Sr. saw American soldiers for the first time after his first few days returning home from a military school. Read more >>
When we marvel at the endurance of family-run barbecue joints in Texas, it becomes noteworthy when one hangs on for four—hell, even three—generations. So if someone deciding to make a living in the same way as their great-grandfather is pretty rare, but in the middle of Dallas, there is a business that’s been using the same sausage recipes for nearly three hundred years. Karl Kuby Jr.—the fourteenth generation of his family, in a row, to be at the helm of a meat market and sausage shop with the name “Kuby” on the sign—is the Alexandrite gem of multi-generational restaurant owners. Read more >>
Leading up to our annual Best of Dallas® issue, we’re counting down the 50 most interesting restaurants in Dallas. These spots bring something unique or compelling to the city’s dining scene, feeding both your appetite and soul. Read more >>
Everyone loves a Reuben; it’s what the sandwich will do to your waistline that’s a concern. Cooks heap them with fatty meat, slather the bread on one side with enough Russian dressing that it squirts out the back and then butter the other side to a glossy sheen. This is all in addition to the three or four slices of cheese that melt down somewhere in the center. Read more >>
Kuby’s may be the only restaurant in Dallas to openly advertise expert game-processing services. They’ll happily skin the feral hog you just trapped and turn it into sausage, and then they’ll turn that doe you land later this November into venison. Read more >>
Step away from the highly-processed tube meat. You know who you are. Your last-second planning has you trapped in the aisles of your local grocery store. There are red and yellow bottles in your cart, next to crappy buns cooked four days ago. Hot dog cookouts are supposed to be simple, but that’s no reason to be lazy. The least you can do is pick up some decent links. Read more >>
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 old friends, but the best part is introducing my time-tested traditions to new guests. One of the best of them all is the New Year’s Day meal I’ve been enjoying for as long as I can remember. Read more >>
They call themselves the Cheers of the morning.
They’re a crew of about eight steady early-risers who will themselves from bed at 6 a.m. every Thursday to claim the middle eight-top table at Kuby’s Sausage House in Snider Plaza. Read 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 transcends typical bar food to become something otherworldly. Here are five handcrafted sandwiches derived from brisket to be found in and around Dallas. I suggest you seek out and eat them all. Read more >>
