Smoke Restaurant

Smoke Restaurant Restaurant Review:

Chef and co-owner Tim Byres 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 a Scantron card and plenty of options. Freshly baked cornbread arrives first, loaded with molasses butter and jalapeño jelly. Seafood selections from the wood grill are impressive (salmon, sea scallops and a daily catch), but we also recommend the tender ribs sauced with sweet molasses. The turkey is also a big hit --- smoky, juicy and fork-tender. Sides include 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. In addition, fans of Smoke can whet their appetite with new season-inspired dishes every three months. Indeed, where there’s smoke, there’s a good meal.