The Carnivores Delight.
I've eaten at Smoke at the Belmont Hotel here and there over the last year and always pretty much enjoyed it just fine - but this time it was different. At the one year mark of this hipster-cool Oak Cliff joint, chef Tim Byres has reinvigorated the menu. Familiar barbeque favorites are now accompanied by inspired and creative dishes that remind me that there is, indeed, an executive chef in the kitchen.
^Dry Cured Pork Jowl Bacon w/ House-made Half Sour Cucumber Salad, Sweet Chiles, Molasses and Mustard.
^Crispy Veal Sweet Breads & Fire Roasted Figs w/ Jalapeños, Asparagus, Lime, Blistered Onions, Our Smoke Bacon, Wild Mushrooms & Goat's Milk Crema; ^Spicy Lamb Meat Balls and Pasilla Chile Mole, Garlic Potato, Golden Raisin Chutney & Preserved Lemon.
^Smoked Sausage: All Spiced Rabbit, Spice Pork Andouille & Beef Paprika Fennel Seed w/ Mustard Sauce and Caraway Pickled Cabbage. LOVED 'em; ^Tamarind BBQ Salmon w/ Roasted Sweet Peppers, Tomato & Watermelon Vinaigrette.
^ Beef Short Rib Chimichurri & Dry Rubbed Pork Spare Ribs.
^Tim shows off the Primal 3 Bone Short Ribs: spice-rubbed and reverse-braised "low and dry" for about 22 hours. Yep.
^More Rib porn; and the Ham.
^ Smokehouse Cured Ham w/ Sorghum Molasses, Honey Peach Preserves and Sweet & Sour Jalapeño Jelly.
^Look at that friggin' ham! ^One of Tim's smokers...
^Mescal & Key Lime Meringue Pie - the meringue alone was so delicious we could have done away with the rest, even. ^And a Michael Martensen cocktail: Cedar Infused Tequila & Sour Bourbon Cherries.
The new menu went live a couple weeks ago, get over there and check it out. Really. And don't forget about brunch - my buddy Matt is always jonesing for Tim's Blueberry & house made Ricotta Cheese Pancakes.