About
Our Process
OUR SMOKE AND SEAR PROCESS IS UNIQUE AND CREATES A DISTINCTIVE STEAK. WE START BY SEASONING AND RESTING OUR STEAKS. WE THEN SMOKE THEM LIGHTLY OVER OAK. WE HEAT THEM LOW AND SLOW TO SERVING TEMPERATURE, AND THEN WHEN YOU ORDER THEM, WE SEAR THEM IN BUTTER IN CAST IRON OR OVER OPEN FLAME. THESE STEAKS HAVE A SATIATING SMOKEY FLAVOR, PERFECT-EDGE-TO-EDGE DONENESS, AND A RICH AND FLAVORFUL EXTERIOR.
THE DINING
EXPERIENCE
A STEAK IS THE CULINARY EXPRESSION OF OUR MOST PRIMAL INSTINCTS. YET THE EXPERIENCE OF GOING OUT FOR A STEAK HAS INCREASINGLY BECOME STEEPED IN EXTRAVAGANCE AND EXCESS. IT DOESN’T HAVE TO BE THIS WAY.
OUR CORE PREMISE—THAT A STEAKHOUSE NEED NOT BE GRANDIOSE TO BE SPECIAL, PRETENTIOUS TO BE UNIQUE, OR EXORBITANT TO BE GREAT—HAVE INFORMED EVERY DECISION AND DETAIL, FROM THE STEAK ITSELF TO THE CASUAL ATMOSPHERE AND THE CAREFULLY ORCHESTRATED, UNOBTRUSIVE AND UNPRETENTIOUS HOSPITALITY. OUR GOAL IS SIMPLY TO PROVIDE A FRIENDLY ENVIRONMENT, GREAT STEAKS, WELL PAIRED WINES, AND EXPERTLY MADE COCKTAILS.
INITIALLY, SMOQUE STEAK WILL BE RESERVATION ONLY TO ENSURE WE ARE CONSISTENLY DELIVERING GREAT FOOD AND SERVICE. WE ANTICPATE WELCOMING WALK-IN DINERS A FEW WEEKS AFTER OPENING AND WILL UPDATE HERE WHEN WE DO.
