UPDATED: Dallas restaurant veterans Phil & Janet Cobb opening barbecue place with ex-critic Dotty Griffith

Legendary Restaurant Family and Friends Launch Barbecue Restaurant

Cobb Switch Barbecue Set to Open in Late May

Carrollton – Phil and Janet Cobb are pleased to announce a partnership with son, Blair Black, and barbecue expert Chris Andrews to open Cobb Switch Barbecue.

Opening is planned for late May.

“This is a family and friends partnership,” said Black, who has known Chris Andrews since high school days. Andrews was a principal in the acclaimed barbecue restaurant Holy Smokes.

“I’ve been making barbecue and competing in contests for years,” said Andrews. “Cobb Switch Barbecue will offer traditional ‘cue, house made sides and desserts in a casual, fun atmosphere.”

For Black, opening his first restaurant draws on his skills in the finance industry as well as his intimate knowledge of hospitality. “With Mom and Phil, I grew up in the business,” says Black. “I’m thrilled to carry on their legacy.”

Phil and Janet Cobb are among Dallas’ most successful and best-known restaurateurs. Phil Cobb co-founded, along with Gene Street, ground-breaking Black-Eyed Pea restaurants which became a national chain of home-cooking eateries.

Known as an authority on Italian food, Janet Cobb founded Mi Piaci, now owned by her son Brian Black and his wife Sonia. Together, the Cobb's opened Salve! One of Dallas’ most acclaimed Italian restaurants, Salve! brought a new level of sophisticated Italian cuisine to the local scene.

“I know we’ll get lots of questions about the name,” says Phil Cobb. “Leave it to our friend, Dotty Griffith, to know about a real place in East Texas called Cobb Switch.” That’s how Griffith, author of Celebrating Barbecue got involved with the project. A frequent barbecue judge and a partner in a website devoted to barbecue, www.smokinaphattie.com, Griffith also consulted on recipe development and marketing.

In the past months, Janet Cobb, Andrews and Griffith have prepared and tasted dozens of recipes for cowboy beans, cole slaw, sauce and what will be the restaurant’s signature dessert, house made fried pies. “We’ve got it down now,” says Janet Cobb. “We’ll make fried pies daily. . Better order your fried pie when you get your barbecue because to maintain quality we’ll only be able to make a limited amount each day.”