THIS RESTAURANT IS CLOSED Smoke City Market

THIS RESTAURANT IS CLOSED Smoke City Market Restaurant Review:

Smoke City Market’s motto might be “No Forks, No Knives, No Plates,” but those limitations prove to be no problem at this Texas-style barbecue spot from Ryan Gromfin and business partner Michael Gans. The space features an orange awning, orange walls, wooden picnic tables and plenty of pig and street paraphernalia. Sure, you can get sandwiches, but why limit the action? Combos are the way to go, where customers can mix and match beef, poultry, pork, ribs and sausage, which all cook in-house with white oak smoke. Lean brisket is available, but crank up the flavor by specifying “moist” meat. Tender baby-back pork ribs and spicy jalapeño links are also popular. Beef ribs each weigh a half-pound or more, so a little goes a long way. Save room for hearty sides like Longhorn cheddar mac ‘n’ cheese or pit beans slow-cooked with brisket, carrot and tomato. To drink, the place pours wine and beer, including Texas-born Shiner Bock.