- February 18, 2013
Oak Cliff’s latest draw has the instant-classic, warm-yet-chic thing down pat. And it certainly got the draft list, bespoke beverages and bites right. (Exhibit A: The fried pickles are hearty spears, not wimpy slices). We’d even say John Paul Valverde, Miguel Vicens and Luis Gonzalez, who own the new Outpost American Tavern, nailed the atmosphere, transforming the former Campo space into the type of relaxed pub most often found on the Eastern seaboard. Dishes feature locally sourced ingredients and the kitchen makes its pasta in house, but take your cue from Valverde and try the Mexico City-style elotes or PBR fish tacos (that’s Pabst Blue Ribbon for those not fluent in hipster). There are gluten-free options, including the aforementioned elotes plus a grilled cheese, French dip, housemade beef stroganoff and more. But for all its culinary charms, the bar is where it’s at, especially when it comes to what’s on tap. “We wanted a fun combination that includes Texas craft beers like the Saint Arnold Santo, Franconia Wheat and the Real Ale Firemans #4, and at the same time add things like the French Kroneburg 1664 and some hoppy options such as Stone Ruination and Happy Camper IPAs from Santa Fe,” explains Valverde. Those wishing to forego the suds can wet their whistles with a Strawberry Pequin Margarita or Salted Plum Vodka Collins. 1115 N. Beckley Ave., 214.946.1308; outpostdallas.com.