Smoke

Smoke Plano is a lot like the first Smoke that opened in West Dallas years ago. They have similar color schemes and logos, and when you walk through the door the smell of smoke and seared meat gives you a nice, warm hug. The two restaurants share a lot of the same menu items, too, but where the Plano location differs is in its large, family style plates. There’s an Eisenhower rib eye cooked directly in the coals of chef Tim Byre’s fireplace, for instance, and a whole roasted branzino that requires timidly picking through bones. Most of these dishes are prepared in the large hearth you see just on the other side of the pass. Wood is burned down to red-hot coals that are then used to roast, grill and sear meats and vegetables. It’s unlike any kitchen in Dallas, which makes the drive to Plano worth it on its own.