In 2009, Tim Byres opened Smoke in Dallas. Byres, who once worked as executive chef at Stephen Pyles, billed Smoke as an upscale barbecue restaurant, a place where brisket and wine could be at home on the same menu. Smoke has since settled into a nook of barbecue fandom, garnering praise from critics and patrons alike.
Photos by Kathryn DeBruler
It came, then, as little shock when Byres announced that he would open a second location of Smoke in Plano, where urban restaurateurs are now opening outposts seemingly weekly. The Preston and Park location opened earlier this week, and I stopped by for a look at the space, the menu and, yes, the meat.More »