Carved into an old, industrial building in Dogpatch, Smokestack takes its name from an old blues tune covered by the Grateful Dead ("Smokestack Lightning"), and takes its menu cues from three things that all need time to be perfected: beer, spirits and BBQ.

Meats at Smokestack
The kitchen (and BBQ pit) is manned by Dennis Lee of Namu Gaji fame. He's using a BBQ deli counter, where you'll order whatever you want and they'll weigh it in front of you.

Smokestack meat plate
JOE STARKEY
It'll rotate its made-in-house meats, but expect mouth-waterers like chopped pork, brisket, and spicy cheddar and pork sausage.

Don't want an entire rack of ribs? Try bar bites like jerky and meat sticks, which you're definitely want to grab.

Brewing at Smokestack
Another big development (both literally and figuratively) is that its got a huge, on-site brewing system now, that's just like the brewing operation in the basement under Magnolia... except not at all like the brewing operation in the basement under Magnolia, because it can produce 30 barrels of beer (two kegs/barrel) and store them in up to 60-barrel tanks

Beer isn't the only thing Smokestack is doing. It's also got an amazing cocktail program with drinks that are almost all named after historical Dogpatch things, like this meaty Dutchman's Flat that involves rye, ginger, honey, lemon, toasted Nori, and beef bouillon. Yes, that beef bouillon. And double yes, it's super good.

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