Dallas BBQ

In 1936, Carl and Grace Wetanson opened "Grace's Luncheonette" which began a four-generation family-run restaurant operation. The historic "Wetson's Hamburgers" chain grew in the 1960s to almost 100 units dotting the landscape of New York City and surrounding areas. Dallas BBQ now has 10 locations across New York City and the Wetanson's acclaimed Italian restaurant Tony's DiNapoli has two locations in midtown and the Upper East Side. Dallas BBQ started in 1978 as a simple Chicken & Ribs restaurant. As the concept grew into itself through the eighties and nineties, Dallas BBQ became locally famous for "Texas-size" frozen drinks and a broad menu of affordable, fresh and tasty food. With over 60 years of restaurant experience Herb Wetanson works side by side with his son, Greg Wetanson and grandson, Stuart Wetanson, running Dallas BBQ and Tony's DiNapoli. The three generations of owners bring with them unique perspectives and different areas of expertise. Greg has dedicated 30 years of his career to the growth and professionalism of the company. Stuart has been working as a partner for 6 years now but has been a presence in the business since his infancy.