Marshall’s, a long-time neighborhood favorite, closes its Forest Lane restaurant at the the beginning of last month. The rent went up, and the company decided it just wasn’t worth the trouble in that over-sized strip center at Inwood and Forest. It still has restaurants in Carrollton and Farmers Branch.

We featured Marshall’s in the magazine’s 2004 feature about local barbecue, and I interviewed Rob Dilouie, whose family owned the small chain. We were talking about doing brisket correctly, which is getting more and more difficult to find. "You have to find that sweet spot by trial and error, where the smoke is right and the meat is tender," he said. "So you have to plan on maybe undercooking one or overcooking one until you get it right.”



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