At Yogi’s Home Plate in Lake Highlands, Dallas, pulled pork begins its final act before it reaches your table. While the big screen is warming up for an UFC…
Insights
The Sauce That Starts Before The Big Screen Lights Up
Stories Behind Our Slow-Roasted Onion Dip
At Yogi’s Home Plate, a bowl of dip carries more history than its simple appearance suggests. Our slow-roasted onion dip began with a familiar question from…
How to best enjoy our Philly cheesesteak and fries
A proper Philly cheesesteak is built for generous appetites: thin-sliced beef, melted cheese, sautéed onions and a soft roll that holds everything together. At…
The Perfect Bar Bite To Pair With A Rhum Smash Curry
A Rhum Smash Curry brings together dark rum, bright citrus, warming spice and a touch of sweetness. It is a lively drink with enough character to stand beside…
Homemade Cheesy Wonda For Birdie Crusts
At Yogi’s Home Plate in Lake Highlands, Dallas, the best bar food begins with a proper kitchen-made foundation. Our Homemade Cheesy Wonda is the playful name…
Why We Use a Panini Press to Forge Our Cubano Sandwich
A great Cubano sandwich is built around contrast: crisp, toasted bread against juicy roast pork, salty ham against mild Swiss cheese, and sharp mustard…
What to Expect When You Book Our Back Patio for a Group
Booking the back patio at Yogi’s Home Plate gives your group a relaxed setting for good food, drinks, sport and conversation. It suits birthday gatherings,…
How Our Pit Crew Keeps Chicken Wings Juicy and Crisp
A great chicken wing should arrive with a crisp, seasoned skin and tender meat that stays juicy right to the bone. At Yogi’s Home Plate in Lake Highlands,…
The Tangy Logic Behind Our Loaded Fart Picola
At Yogi’s Home Plate in Lake Highlands, Dallas, the Loaded Fart Picola is built for big flavour, easy sharing and the kind of food that belongs beside a cold…
A Dal from Scratch: How We Make Our Clam Chowder from Flour
At Yogi's Home Plate in Lake Highlands, scratch cooking is not a marketing gimmick. It is the baseline. The chefs here start with raw ingredients and turn them…