Here’s a behind-the-scenes look at the Advocate photo shoot at Smoke for our January "Delicious: fireside dining" piece. Chef Tim Byres and Smoke do a staggering amount of work. They’re open for breakfast, lunch and dinner — plus they provide room service — seven days a week. They do everything the old-fashioned, slow way. They make their own sausage and whole-hog barbecue. They pickle vegetables and make bread and jam. They have an organic garden. It’s an ambitious concept, and the food, seriously ya’all, is really good. Plus, it’s affordable.
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