Cilic and Atmane Embrace Texas Smoke Before Dallas Showdown
In the shadow of indoor hard-court battles at the Nexo Dallas Open, Marin Cilic and Terence Atmane find a smoky respite at a legendary barbecue joint, blending veteran wisdom with young hunger ahead of milestone pursuits.
In the relentless pulse of the ATP Tour, where cities flicker by like passing baselines, a February morning in Dallas delivers an unexpected pause. The 2014 US Open champion Marin Cilic and the 2025 breakthrough lefty Terence Atmane slip into Hutchins BBQ, drawn by the low rumble of smokers and the sharp tang of oak wood. This ritual, hours before their opening rounds at the Nexo Dallas Open, cuts through the grind with flavors that linger like a deep topspin lob.
The line outside twists long under a crisp sky, echoing the patient crowds that fill Texas arenas for ATP 500 drama. Cilic, his frame still imposing after years of tactical evolutions, leans in to question pit masters on heat levels and brisket cuts, while Atmane’s quick gaze takes in the ribs and Texas Twinkies piled high. For these Europeans, the visit bridges tour isolation, turning a meal into shared ground amid the hard-court haze.
“It was a fantastic day, a great experience,“ Cilic said. ”Coming for the first time [for barbecue] in Texas definitely makes it even more special. And then seeing the process of how the meat is prepared and how much care is taken about the food and all the preparation, it was absolutely worth it.
The meat arrives tender, juices pooling like sweat after a tight hold, each bite a release from the season’s mounting exchanges. Cilic’s voice carries quiet satisfaction as he describes the care in preparation, mirroring the precision he demands in his 1–2 patterns on court. Atmane nods along, his lefty angles perhaps sharpened by this off-racket rhythm.
Smoke clears for milestone chases
Cilic steps into his first-round clash against sixth seed Learner Tien, where a victory would etch his 600th tour-level singles win into the rankings ledger. The former No. 3 eyes this ATP 500 stage with the calm of a slow-cooked brisket, his heavy serve testing Tien’s agile returns on the indoor hard courts that skid balls low and fast. These surfaces reward varied pace, pulling Cilic toward more slice approaches to draw the American forward and disrupt his inside-in forehands.
Atmane, fresh from a 2025 that curved his path into the top echelons, faces eighth seed Frances Tiafoe, a matchup blending lefty spin with explosive athleticism. Tiafoe’s flat drives thrive here, but Atmane can counter with crosscourt curves that yank the American wide, opening down-the-line lanes for passes. The Frenchman’s breakthrough relied on efficient break-point conversions, a weapon now honed against Tiafoe’s net-crowding returns.
“We tried it in the end and it was an incredible, incredible experience, one of the best meals I’ve had in a very, very long time. So I’m definitely going to be going to be back. And of course, looking forward to start a nice week here in Dallas.”
Generations bond over brisket edges
Sharing the table, Cilic and Atmane quiz on wood smokes and smoker mechanics, their talk drifting to court parallels—patience in the pit akin to waiting out an opponent’s error in deuce. For the Croat, at 37, this interlude counters the toll of endless rallies, from Australian heat to looming clay shifts, fortifying his topspin depth against Tien’s quick footwork. Atmane absorbs the veteran’s poise, his own unorthodox serve-volley now laced with the confidence of shared stories.
The Nexo Dallas Open‘s low-bounce arena amplifies these mental resets, where unforced errors in crosscourt exchanges can unravel seeds. Cilic’s height aids towering overheads to blunt Tien’s aggression, while his 88% hold rate on indoor hard last year sets a baseline for that milestone push. Atmane, exploiting ad-court angles, must vary his second-serve spin to evade Tiafoe’s break-back surges, preserving energy for the extended points that define this surface.
“Honestly, today’s experience at the barbecue was just truly unbelievable. I will never forget it,” Atmane said. “And sharing this with Marin was exceptional. The meat was absolutely insane, trying to see the process of everything, to see the machine, the smokers, and to try the food was truly unbelievable. “I’m so happy I had the chance to see this and hopefully next year I can come back.”
As plates clear, the haze lifts into focus, both players emerging with a subtle propulsion toward their battles. Dallas weaves this sensory anchor into their 2026 arc, where camaraderie tempers pressure and flavors fuel the fight for points that propel legacies forward.
