Cuisine:

• Barbeque, Grill
• American

Smoke Restaurant Description:
Chef and co-owner Tim Byres (formerly of Stephan Pyles) mans the pit at Smoke Restaurant, which successfully meshes upscale epicurean attitude with the simplicity of down-home cooking. The feel is rustic and casual, with a dining patio and full bar. The board, a lineup of old-fashioned, slow-cooked meals, is divided into four sections: Bar (appetizers and small plates); Garden (salads and vegetables); Stove (hot sides and entrées); and Grill (a hearty selection of hardwood-fired meats). For diners who really mean business, there's a family-style barbecue menu complete with Scantron Card and plenty of options. The freshly baked cornbread arrives first, loaded with molasses butter and jalapeño jelly. The from-the-wood-grill seafood selections are impressive (salmon, sea scallops and daily catch), but we also recommend the ribs that are falling off the bone and sauced with sweet molasses. The turkey is also a big hit---smoky, juicy and fork-tender. Sides include tried and true numbers like potato salad and smoked sweet corn, as well as green chile hominy casserole with smoked cheddar and a twist on slaw with blue cheese and jícama. We are happy to see breakfast, lunch and dinner on the menu because where there's smoke, there's a good meal.


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