Smoke

901 Fort Worth Ave.
Dallas, TX 75208
214-393-4141
Critics' Pick
Best Of

Details

  • Sun-Thur 8am-3pm, 5pm-10pm, Fri-Sat 8am-3pm, 5pm-11pm
  • $; $$
  • Lunch
  • Fireplace, Patio/Sidewalk Dining, Takeout
  • Parking Lot Available, Street Parking
  • Reservations Accepted, Reservations Not Necessary
As the name implies, there is plenty of barbecue-from brisket to ribs to real Carolina-style pulled pork. But Smoke is more than a barbecue pit. Chef Tim Byres, formerly of Stephan Pyles, takes the name very literally. He cooks almost everything the restaurant offers over burning hardwood in the traditional way of the pre-electric South. Fresh fish and scallops carry a smoky tinge, as does house-cured meat and grilled vegetables. Breakfast is one of the city's best. But dinner ranks up there, too-as long as you don't mind smelling like smoke on your way home.

Related Stories (47)

  • Dallas' Most Interesting Restaurants No. 23: Smoke
    12 days ago by Scott Reitz

    Leading up to our annual Best of Dallas® issue, we're counting down the 50 most interesting restaurants in Dallas. These spots bring something unique or compelling to the city's dining scene, feeding both your appetite and soul. The...

  • Plano's Smoke Will Open Soon, with a Custom Hearth and a Lot of Promise
    9 months ago by Scott Reitz

    Remember way back in March when we told you the Dallas area was going to get a second Smoke? Owners Christopher Zielke, Christopher Jeffers and Tim Byre signed a lease on a space in Plano and said they hoped to be open by the year's...

  • 10 Reasons Dallas Diners Should Be Thankful
    9 months ago by Scott Reitz

    Does your family follow this tradition? After the table is set and a steaming turkey is placed just in front of your nose, your mother or some elder at the table makes everyone hold hands and announce what they are thankful for. At ...

  • How Tim Byres Smokes His Brisket
    1 year ago by Alice Laussade

    In "Shigging," we ask pitmasters to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once. This week, we're asking Tim Byres of Smoke how he...

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