Dallas barbecue restaurant Cattleack, one of Texas’ best, gets new owners

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Dallas barbecue restaurant Cattleack, one of Texas’ best, gets new owners
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Founder Todd David started Cattleack as a hobby that eventually blossomed into one of the best barbecue joints in Texas. Even 10 years later, it still sells...

“We’re not going anywhere,” he says. “I didn’t sell it to go do something else: I sold it to protect the future and the growth.Diners dive into a tray full of burnt ends, brisket, beef rib, Texan spicy sausage, Italian sausage, burnt ends beans and mac and cheese.Plano native Castelan started barbecuing as an “escape from office life.” For about five years, he worked at one of the nation’s top accounting firms, EY.

Andrew Castelan is the new co-owner of Cattleack Barbeque in Farmers Branch alongside his wife, Natalie Castelan.He left corporate America to work at Ten50 BBQ in Richardson for about nine months before scoring a job at Cattleack. He prepped food and cleaned the kitchen for six months before he was even allowed to work on the pits.Over the next six years, David became an “incredible mentor,” Castelan says, and he expressed interest in owning his own restaurant one day.

“This restaurant is really a part of me,” he says. “It was Todd’s restaurant, but I’ve put my blood, sweat and tears into it, too.”

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