At his roots, Chef Brian West is a proud Texan with a deep appreciation for good Texas BBQ. You’ll see proof of that in the video above. Lots of folks know his passion for awesome BBQ with his Smoke “The Truck.” Huge success has since led to the long-awaited brick and mortar location in Stone Oak. Come for the elevated BBQ cuisine and stay for a truly fabulous dining experience!
I’ve known Brian a long time and have always been inspired by his work. Remember the incredible Café Paladar! We’ve also worked together when he was an instructor at the Culinary Institute of America here in SA. I took at least one of his classes there and have always been impressed with his fun, creative approach to food.
At his new spot, Smoke, his mission is to treat everyone to inspired Texas BBQ at an affordable price. Smoke also boats a full service bar with 20 beers on tap, signature cocktails and an eclectic wine list featuring 40 selections all under $40 that Chef handpicked himself.
Smoke’s menu is your usual fare of familiar BBQ favorites (brisket, sausage, pulled pork), alongside more adventurous entries like Lengua (ox tongue), Bone Marrow with House-made Pretzels and even Fried Pig Tails:
They love to mix things up at Smoke. Their Loaded Cauliflower [below] is an example of that with locally grown, multi-colored cauliflower, bacon, sour cream, and chives.
How about Brian’s take on Classic Deviled Eggs, topped with shredded brisket tossed in a tangy lime vinaigrette…exquisite.
This was a pickle dish like no other – the house has 12 different kinds! Sweet okra, sweet and sour carrots, Moroccan style pickled tomatoes…just heavenly…
And speaking of pickles, this Pickled Shrimp ‘salad’ of sorts comes with a killer Tomato Horseradish dip!
The sausage and bratwurst at Smoke are made in-house. They also plan to do what Chef West is calling special “Feasts”…such as a Hogs Head Feast or, in this case, his Barn Yard Feast (a little bit of everything):