Accolades

  • Best New Chefs
    Food & Wine
  • Best Breakfast (SMOKE)
    Southern Living
  • Best Chefs in Dallas-Fort Worth
    Dallas Morning News
  • Top 10 Best Dishes in America (SMOKE)
    Food & Wine
  • Author
    Smoke: New Firewood Cooking
  • ChefsFeed Winner
    One of the Best Things to Eat in Dallas

My Restaurants

  • Smoke
    901 Fort Worth Ave
    Dallas, TX

Where I Eat

From My Menu

Chef Katherine Clapner reviews Crispy veal sweetbreads & roasted figs at Smoke
$$ | Modern, | American
Oak Cliff
2 Reviews
"I almost told my date he would not like it so I could have the whole thing. It's crispy, tangy, and spicy. It has all seven food dwarves packed in one."
Chef Brian Luscher reviews The Big Rib at Smoke
$$ | Modern, | American
Oak Cliff
2 Reviews
"This dry-rubbed and smoked beef rib is insanely delicious and highly craveable. Tim Byres’ creative Texas and Southern-inspired cuisine is executed with imagination in this temple of smoked meats. Their homemade pickles of every variety are delicious and a great balance to the meats."
Chef Molly McCook reviews Blueberry & house-made ricotta cheese pancakes at Smoke
$$ | Modern, | American
Oak Cliff
2 Reviews
"The best brunch in town can be found at SMOKE. The ricotta pancakes are light and delicate, unlike any I have ever had. They make their Bloody Marys completely from scratch, including the smörgåsbord of seasonal house-pickled vegetables that teeter on top. But whatever you do, don’t forget to order a side of the thick-cut pork belly bacon!"
Chef Jeff Harris reviews Pork jowl bacon at Smoke
$$ | Modern, | American
Oak Cliff
2 Reviews
"This dish was named one of Food & Wine's 10 best dishes of 2010 for a reason. The jowl is smoky and fatty, and the housemade pickles, chilis, and mustard seeds really make it pop. It’s just a well-conceived dish I can eat over and over."
Chef John Tesar reviews Skillet fried chicken at Chicken Scratch
$$ | Southern, | Modern, | Traditional, | American
West Dallas
1 Review
"This skillet-fried chicken is so crisp and moist that it doesn't taste like chicken. The brine they use is perfect."