SMOAK

SMOAK

All the meat served at SMOAK is carefully sourced from local farms and dry rubbed or brined overnight then smoked over hard woods for up to 14 hours to reach perfection. The daily love and care to provide the best of American BBQ is something SMOAK strongly believe in and their classically trained chefs fuse American techniques the Asian philosophy of marrying five basic flavours: sweet, sour, bitter, salt and umami - a never ending quest to improve, perfect and deliver. SMOAK started like all good revolutions on the street – bored with the same standard boring food found in many places. Hours were spent in rain and shine perfecting their techniques over hard wood smokers till they were happy with the quality of the slow cooked meats. It was time to take the 'meat to the street'. SMOAK have done it all the hard way, from building their own smoker 'the big unit' that can could smoke 160kg of pork shoulder in one go, to custom building Glasgow's first gourmet food truck... a little hard work should not get in the way of creating a revolution. Over the years SMOAK have had several residences and pop ups such as variety bar, street food cartel, pivo pivo, the Sanctuary and TriBeCa, so came the time for SMOAK - the restaurant. Their mission: to deliver the full package of music, drink, service and atmosphere to complement the mouth watering food that they are very proud of.

All the meat served at SMOAK is carefully sourced from local farms and dry rubbed or brined overnight then smoked over hard woods for up to 14 hours to reach perfection. The daily love and care to provide the best of American BBQ is something SMOAK strongly believe in and their classically trained chefs fuse American techniques the Asian philosophy of marrying five basic flavours: sweet, sour, bitter, salt and umami - a never ending quest to improve, perfect and deliver. SMOAKread more

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