3. Smoke: The Restaurant
700 E. Sonterra Blvd., (210) 474-0175, smoketherestaurant.com
Stone Oak found itself a winner in Smoke: The Restaurant. Opened by Adrian Martinez and Javier Sandoval of the China Garden empire, and chef Brian West (an Art Institute of Houston alum and 20-year veteran of the culinary industry), the eatery's making strides in satiating the area's hunger for beefy, smoky 'cue.
This obviously extends into the cocktails where bar manager Jeff Reinsfelder knew a puny bloody mary wasn't going to cut it for the Loopland fans. Sure, a regular bloody is available, but if guests are feeling extra carnivorous and thirsty, they can look to the "Extra Bloody," a bigger, badder, gasp-worthy cocktail.
Available only for Sunday Brunch, where you can pair it with chef's "Philthy Little Benedict," the Extra Bloody packs in more vodka, more tomato mix (a signature blend creator Matt Dulaney isn't too keen on sharing), pickled shrimp, a Dr. Pepper pork rib, house sausage and a slice of brisket. The bar makes use of chef's pickled stock of veggies — a combination of jalapeño and cherry tomatoes was a recent favorite — but drinkers may also find beets and carrots. Over-the-top? Yes, but we're not complaining.
"The biggest looks we get are from people who see it go through the restaurant," Dulaney said. Barbecue, booze and a blend of the two — turns out everything really is bigger in Texas.
