Amazing, scratch-made desserts and pastries from Smoke – THE place to dine in for elevated barbecue from Chef Brian West on San Antonio’s northside. If you haven’t been here yet, chances are you’ve heard about it. With a killer patio, curing done in-house and a full service cocktail bar, you’ll see (and taste) Texas BBQ in a whole new light!
One of the neat things you don’t normally get at a restaurant like this is an in-house pastry chef. Smoke’s Baking Director, Suellen Golden, creates the most exquisite sweets on a daily basis–some of which you’ll ONLY find at Smoke. Here’s a look at her scrumptious Lemon Cream Pie with a homemade shortbread crust. We begged for and received the recipe.
Of course there’s always the option to purchase entire pies to-go, and another fun tidbit: a slice of any flavor offered is always $3.14. Easy to remember if you recall that other kind of PI you probably learned about in math class (π = 3.14). 😉
For chocolate chip cookie fans, this particular pie is a must, made with a chocolate pie crust and Smoke’s secret Toll House cookie recipe…
There’s more. Give this Wild Berry Cobbler, a recipe passed down to Chef West by his own grandmother, a whirl! It’s superb, and the ingredients ultra fresh:
Our favorite dessert, however, may just be the Chocolate Ancho Chile Brownie, dark chocolate w/smoky chile flavors, plated here with an UNBELIEVABLE Butterscotch Pot du Crème that Smoke is famous for.
Did we mention all of the bread is baked in-house as well? We’re thinking fabulous fare for the Fourth of July holiday…order up!