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Dining Guide

Smoke

Out with the market-style by-the-pound barbecue menu and in with more innovative, if not traditional plates of smoked meat. The lunch and dinner menus both feature these smoked meats in different combinations. For lunch, pulled pork and andouille share a plate with two sweet-glazed spare ribs. Well-spiced beans and pleasantly mild homemade sauerkraut round out the plate.

The pork was truly pulled and lightly covered in an East Carolina-style vinegar sauce. The meat had great flavor but was missing smokiness that some nice outside brown bits could have supplied. Ribs were smoked a bit beyond tender, but the fat was nicely rendered out and the meat was beautifully moist. A sweet glaze added to the meat post-smoking gave these ribs great flavor without diminishing the nice smoke in the bark.

City: Dallas

Cuisine:

Pitmaster: Tim Byres

Price: $$

Rating: ★★★

Address: 901 Fort Worth Ave, Dallas, TX, 75208

Hours: Breakfast Mon-€“Fri 8-€“11; lunch Mon-€“Fri 11-€“3; dinner Sun-€“Thur 5-€“10, Fri & Sat 5-€“11; brunch Sat & Sun 8-€“3.

Phone: 214-393-4141

Website: smokerestaurant.com

Year Opened: 2009

Last updated: May 3, 2013

Reviews