Smoke, ‘Cue and Happiness

Strolling up to Smoky Rose restaurant off of White Rock Lake, you’ll think you’ve been transported to Napa. Except this version of the wine country features some of Dallas’ best barbecue and smoked meats around. Located in East Dallas across from the Arboretum, Smoky Rose has become the ideal neighborhood gathering place with an expansive patio and lush garden featuring small batch cocktails, a thoughtful assortment of wines and a robust list of local craft beers. Not to mention a menu to die for. The restaurant invited me in to check things out and we had a wonderful time!

Known for an innovative cocktail program, we knew we had to try one of the Smoky Rose signatures. The “Three Horn Tea” combines Tito’s Vodka, Smoky Rose Iced Tea, lemon and mint leaves to make up one refreshing and cooling cocktail. We also tried “The Back Porch” which takes Jalapeño infused simple syrup, muddled cucumber, Deep Eddy Lemon Vodka, fresh lemon juice and a splash club soda to new heights with an exciting flavor profile.

Once you’ve wet your whistle, head into the good stuff. Start with the three cheese queso, topped with smoked brisket, pico de gallo, tortilla chips. It’s everything you want in queso and more. Pure smoky, melty goodness here folks. Another nice starter is the sliced pickled beets and goat cheese salad served on a bed of spring mix with a balsamic vinaigrette. Golden and red beets make a wonderful contrast to the tart goat cheese with a nice balsamic finish.

It should be known that Executive Chef David “Spoon” Gauthier doesn’t take his barbecue lightly. He prefers his meats smoked slow and low in a wood-burning smoker and boy does it make a difference. We sampled the Prime Beef Brisket with a smoke ring like no other, a Meat Church “Honey Hog” seasoned smoked turkey and their St. Louis Pork Ribs. It’s just wonderful when barbecue is done right. Smoky Rose pays good attention to theirs and we couldn’t stop nibbling! Sides like mac n cheese (Elbow macaroni, gouda béchamel cheese sauce, panko crisp) and Sweet Potato & Roasted Banana Mash with Tennessee molasses keep things fun and interesting!

Sweet endings come courtesy of Warmed Apple & Tumeric Spice Cake a la mode with Henry’s Vanilla Ice Cream. Before you know it the smoke is burning out and it’s time to leave but don’t worry, they’re open for lunch and brunch too!

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