Smoke
- Best Breakfasts (2010)
- Best Brunches (2012)
- Best Breakfast Dishes (2010)
- Best of Big D: Best Brunch (2011)
Hours
- Sunday: 8 am-3 pm, 5 pm-10 pm
- Monday: 8 am-3 pm, 5 pm-10 pm
- Tuesday: 8 am-3 pm, 5 pm-10 pm
- Wednesday: 8 am-3 pm, 5 pm-10 pm
- Thursday: 8 am-3 pm, 5 pm-10 pm
- Friday: 8 am-3 pm, 5 pm-11 pm
- Saturday: 8 am-3 pm, 5 pm-11 pm
Special Features
- Afternoon Tea
- Breakfast All Day
- Brunch Menu
- Business Friendly
- Catering
- Delivery
- Dine at the Bar
- Extensive Wine List
- Fixed Price Menu
- Gluten-Free
- Happy Hour
- Kid Friendly
- Late Night Menu
- Live Music
- Open 24 Hours
- Outdoor Seating
- Private Dining
- Quiet
- Romantic
- Takeout
- Valet Parking
- Vegetarian Friendly
- Vegetarian Options
- Wheelchair Accessible
- Wi-fi
Alcohol
- Beer
- BYOB
- Full Bar
- Margaritas
- None
- Sake
- Sangria
- Wine
Reservations
- Accepted
- Not Accepted
- Recommended
- Required
Payment Types
- American Express
- Cash
- Check
- Diner’s Club
- Discover
- MasterCard
- PayPal
- Traveler’s Check
- Visa
Profile
Chef Tim Byres whips up rustic, old-school dishes. Eggs are farm fresh, and meats are smoked on-site. They take the farm-to-fork mentality seriously—jellies, jams, honey, and butter are made in-house. The breakfast and brunch menus are noted for the the brisket cornbread hash: crunchy brisket “patty” atop cornbread croutons, green chili rajas, and pearl onions, all topped with a poached egg. Byres has added some new dishes including pit-roasted cabrito and spicy lamb meatballs.
Full Reviews
Most Recent
Restaurant Review: Smoke
By Todd Johnson
What a difference two years make. When this haute smokehouse opened next to North Oak Cliff’s Belmont Hotel, chef Tim Byres’ fare and concept were a bit scattered and plagued with schtick. Does anyone remember those confusing Scantron sheets patrons used to order their barbecue? Thankfully, they’re gone. Likewise, Byres’ vision has evolved. It’s more focused, and the nationally lauded chef is now producing some of the most imaginative food in town. Yes, the menu is still dominated by house-smoked meats such as coffee-cured beef brisket and dry-rubbed pork spare ribs. They’re satisfying, elevating barbecue mainstays to a more refined level. But Byres’ newer dishes best showcase his deft touch. A whole roasted bronzini—the latest fish having its moment—was luscious, bathed in preserved lemon anchovy butter. Pit-roasted cabrito was served in masa with tamarind goat’s milk cajeta and green apple salsa verde. Rich, sweet, and crisp, it was a perfect mélange of flavors, as was the “picnic” chicken with tomato, cucumber, jicama, mint marigold, and watermelon salad. Alas, not everything dazzled. Spicy lamb meatballs were too dense and a bit dry, though my table loved the accompanying pasilla chile mole. Delicate slices of smoky pork jowl bacon contrasted nicely against house-pickled half-sour cucumber bits. But the dish seems a bit slight for its $11 price tag. Still, Byres’ creations excite and challenge the palate. If he can take Smoke to such gustatory levels in two short years, then the future seems bright for this hip and endearing eatery.For more information on Smoke, visit our restaurant guide.
Past Reviews
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Review: Smoke
By Nancy Nichols
