Texas is known for a handful of things, but BBQ reigns supreme. While we all have our favorites around the state, having a delicious option for barbecue in our own backyard is certainly the best option. And now Park Cities has a new place to saddle up for some classic smoked meats and dishes inspired by Texas flavors.
Seely’s Mill is the signature restaurant for The Beeman Hotel, a boutique property in Dallas’ Park Cities neighborhood named after one of the pioneering settlers of East Dallas, John Beeman. The hotel was renovated and relaunched in June, and the new restaurant opened to the public in late September. The Food and Beverage Director is Corey Stewart, who made his way into the Dallas food scene at the Ritz-Carlton. As a trained chef, he has more than 17 years of experience in food and beverage.
Touted as a Texas BBQ restaurant, Seely’s Mill launched with a limited menu inspired by Texas’ famed food that also includes some Tex-Mex flair. Each dish is created to honor tradition and classic Texas flavor and the restaurant aims to increase authenticity with its own smoker on-site. The meat is started very early in the morning and smoked low and slow throughout the entire day to be ready for dinner that evening.
Corey shared this his favorite menu item is the standout “Signature Sampler,” which includes sliced brisket, pulled pork, and smoked pulled chicken with burnt ends pit beans and a cheddar biscuit on the side because it gives you a chance to taste a little bit of everything. Another favorite of his is the “Classic 44” a burger made with Forty-Four Farms beef, cheddar, mayo, greens, tomato, onion, on a local brioche.
“The biggest thing about Seely’s Mill is our partnerships,” Corey says. “We are really working to be a part of Park Cities and the area. We want to stay as local as possible and focus on the community around us.”
Corey and the chef work hand in hand to determine new dishes and how the menu takes shape. They have gone back and forth on the rub used to smoke the meats, but ultimately decided to stay true to the typical style of Central Texas barbecue of just using salt and pepper on the brisket. You will find house-made rubs being used on the pork, for sandwiches and also on the chicken wings so that the menu doesn’t develop a “one-note” profile.
The drink menu features festive cocktails and flights for any preference. The taps rotate local favorites such as Revolver, Community Brewing and Deep Ellum. Whether you want to try out the local beer or sip on something a little stronger you can try a flight - whiskey, tequila or beer. Corey is partial to the tequila flight, and savors the opportunity to introduce people to sipping tequila rather than just shooting it. “Our flights are on point,” Corey says. "A good tequila is a good sipper, and the subtle nuances are often overlooked because it is often associated with a shot or hidden in fruit forward cocktails"
In the spirit of giving back to the community, The Beeman and Seely’s Mill committed to donating 10% of the proceeds of every meal purchased from their Thanksgiving to-go meals to the North Texas Food Bank. “You just can’t help the community enough in these times,” said Tess Novek, marketing manager for the property.
Guests and locals alike are invited to dine and take advantage of the live-music schedule that is ramping up. Fun events like smoker takeovers with regional pitmasters and SMU tailgate parties have created a welcoming atmosphere but there are many options to enjoy the delicious food, since we are still dealing with the repercussions of the pandemic. There is a small back patio for those wanting to eat outside, and a to-go program is being launched so that families can gather together to eat dinner at home. The atmosphere and menu at Seely’s Mill is clearly dedicated to celebrating some of the best parts of Texas' culture - BBQ, whiskey, beer, music and community.