Austin’s Aaron Franklin (of barbecue fame) and Tyson Cole (Uchi) have blessed East Dallas with the first outpost of their Asian smokehouse. Wonton chips with Thai green salsa make an addictive starter, perfect with a frozen gin and tonic. The pricey brisket is exceptionally tender and sold à la carte with tangy-sweet chile gastrique and fresh Thai herbs. Even better is the grilled bavette steak topped with a vibrant shishito pepper salsa verde. A rice bowl with oak-smoked salmon nests a moist filet in coconut rice with pickled cabbage and a tangle of bright herbs; a chile-shallot-vinegar sauce adds zing.