Tim Byres

Tim Byres’ Whole Pig on the Patio at Smoke, Dallas

I smell like "Smoke," and I like it. In celebration of Tim Byres winning Food & Wine Magazine's "The People's Best New Chef Southwest," the boys put together a little fiesta on the patio.

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^ Check out that pig! (and Tim, too!)

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^ Ceviche; and fixin's.

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^ Chef Byres adds some flavor, as a interpretive piñata version of himself looms above.

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Friend-foodie-bloggy-chefy types.

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^ Mariachis perform as the comedy classic "Three Amigos" plays on the wall above. We make many El Guapo references – a plethora of references, in fact.


Byres overlooks his patio, and contemplates the potential of similar evenings coming this summer. Stay tuned!

Chef John Tesar & Tim Byres Kick-off The Cedars Social – Supper Bowl #1, Dallas

I’ve endured tales of the eminent debut of The Cedars Social for the better part of a year – and even walking through the space a week ago one needed allot of imagination and a good deal of faith in one’s proprietor pals to see the potential. Now it’s all real. Welcome to The Cedars Social.


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^ In my opinion – this is by far the most satisfying use of the space, at 1326 S. Lamar, that has previously housed Amuse and Sala. It’s warm, retro, alive – it feels like hanging out in a friend’s living room – from a simpler time. Oh, and there’s kick-ass cocktails and bad-ass food.

This place is ALL about cocktails and hanging out – they call it “a cocktail den and comfort food kitchen.” But before they open the doors for reals – we get a preview of the space this week during the run up to Super Bowl XLV, thanks to the 5 Supper Bowl dinners. Last night’s dinner was the first service at Cedars and featured chef Tim Byres of Smoke.

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^ But first some hors d’ oeuvres by chef John Tesar, who created the Cedars menu for owner (and former Green Bay Packers linebacker) Brian Williams. Tesar will open the kitchen at Cedars and be cooking nightly for the next few weeks – ahead of the debut of his One Arts Plaza joint, The Commissary.


^ We all immediately fell in love with the room.

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^ Consulting Sommelier D’Lynn Proctor steals a sip from his private stash; as Tim Byres and John Tesar explain the evening’s menu.

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^ Byres’ clever and delicious Boudin Balls & Brick Roux Gumbo with Smoked Chicken & Sausage.


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^ The guys prepping Tim’s Smoked Pheasant & Rio Star Grapefruit Salad with Sprouts, Radicchio & Almonds. (The cylinder is removed prior to service.)


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^ The dramatic open pit fireplace is comfortable and welcoming in the space.

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^ Sweetbreads and Oxtail – featuring a winning spin on German Potato Salad.


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Former Mansion Pastry Sous Chef Corey Thompson’s Citrus Panna Cotta: and homemade pies by Tracy Tesar. (Trace – that Buttermilk Pie just ain’t right! OMG!)


^ Peeps facebooking the meal, no doubt.

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^ Tim and friends.


^ Cool.

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^ after… more cocktails; and conversation in the library. A major part of this concept is Michael Martensen‘s cocktail program. I’ll have much more to say about this once the place is officially open.

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^ Nice to have JT back in the kitchen – his Supper Bowl dinner is Feb 1, but you can try his Cedars menu after things settle down next week; ^ Owner Brian Williams, happy to have the first night in the history books.


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^ Get over to The Cedars Social and explore its many delights. Nice job, guys.

Chef Tim Byres infuses Smoke Restaurant at the Belmont Hotel, Dallas

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.

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^Dry Cured Pork Jowl Bacon w/ House-made Half Sour Cucumber Salad, Sweet Chiles, Molasses and Mustard.

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^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.

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^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.



^Bricked Cornish Game Hen w/ Chicken Salad Vinaigrette – Walnut Oil, Verjus. Get all the components in one bite and it's chicken salad – cool.

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^ Beef Short Rib Chimichurri & Dry Rubbed Pork Spare Ribs.

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^Tim shows off the Primal 3 Bone Short Ribs: spice-rubbed and reverse-braised "low and dry" for about 22 hours. Yep.

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^More Rib porn; and the Ham.

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^ Smokehouse Cured Ham w/ Sorghum Molasses, Honey Peach Preserves and Sweet & Sour Jalapeño Jelly.



^Look at that friggin' ham! ^One of Tim's smokers…

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^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.

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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.


Smoke on Urbanspoon

Quick Gorge: Brunch at Smoke, Dallas

I am likin' Smoke, Tim Byres' smokehouse at The Belmont Hotel in Oak Cliff. 

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We have enjoyed the BBQ before, and last weekend we dropped by a friend's birthday brunch over there – commiserating with the chef types also in attendance and chowing on some serious grub:

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^ The handmade Drop Biscuits; ^ and a whole mess of good – featuring the "Heavy-handed" Blueberry & house made Ricotta Cheese Pancakes with Vanilla Poached Apricots and Cream… dang!

Smoke on Urbanspoon