Smoke House is now open for the summer featuring signature Southern-style barbecue, a refreshed cocktail list, new menu additions, and a lively patio for outdoor dining.
“When Smoke House opens, it’s a sure sign that true summer days are right around the corner,” said Corey Barreira, Director of Operations, Newport Restaurant Group. “We’re thrilled to welcome guests back to enjoy our famous smoked dishes and exciting new flavors, all served in a casual and vibrant coastal setting.”
Appetizers include Smoke House favorites like Smoked Chicken Wings served BBQ, Old Bay rub, or buffalo-style with blue cheese or ranch dressing; signature Hog Wings available buffalo orBBQ-style; Corn “Pups” with hot honey and mustard sauce; House-Fried Nachos with cheddar cheese, pickled jalapeno, cilantro, avocado-lime sour cream, and pico de gallo with a choice of pulled pork or vegetarian; and Warm Pretzels served with spicy mustard. New to the appetizer line-up this season is the Smokehouse Corn Dip, a creamy blend of smoked Velveeta, green chilies, and cornbread-bacon crumble served with tortilla chips; and Fried Pickles, served with house-made smokehouse aioli.
Burgers and sandwiches continue to impress, including the Smoke Stack: a 4 oz. beef patty topped with BBQ pulled pork, smoked gouda, and a beer-battered onion ring; the BBQ Glazed Salmon Sandwich with grilled pineapple, bacon, and arugula; Hog Pen pulled pork sandwich; New England Lobster Roll with tarragon-dill dressing; Fried Hot Chicken; and the Smoke House Daugs: two natural-casing hot dogs smothered in Smoke House beer cheese. New this year, the flavor-packed Vegetable Wrap features smoked hummus, peppers, onions, zucchini, arugula, pickled onions, and citrus vinaigrette.
From the smoker, guests can enjoy slow-cooked Baby Back Ribs, Half Chicken, Pulled Pork, Beef Brisket, and a combo platter of guest’s choice of three meats. New this season is the MOA-BBQ Platter, a delicious offering that includes a selection of five smoked meats along with three sides. Guests can also enjoy new sausage options, choosing between jalapeño cheddar or chicken and apple. Smoke House’s hearty side dishes include Mac & Cheese with cornbread-bacon crumble, French Fries, Baked Beans, Coleslaw, Cornbread, Red Bliss Potato Salad, and Watermelon. Two new salads join the menu this season: the Farm Fresh Salad, made with local greens, summer vegetables, cornbread croutons, and smoked tomato vinaigrette; and the Chopped Salad, featuring romaine, corn, black beans, avocado, tomato, bacon, and ranch dressing.
Smoke House also offers a full list of beer, wine, cocktails, and mocktails. New to the cocktail lineup for the season is Kentucky Vice: coconut fat-washed Old Forester 100 blended with citrus, ginger, and sparkling water; Empress Haze: a refreshing mix of Empress gin, lavender, mint, and citrus; Wildflower: with tequila, elderflower, blueberry-mint, and citrus; and Phantom Punch: featuring clarified anejo and coconut rum with smoked peach, thyme, triple sec, and sparkling water.
Mocktails at Smoke House include Blueberry Lemonade; Caught in the Rain: Coco Lopez, pineapple, orange juice and the newest edition, Don’t Make Me Blush — a vibrant mix of rosé soda, citrus, and pineapple.
Smoke House is open Sunday–Thursday from 11:30 a.m. to 8:00 p.m. and Friday–Saturday from 11:30 a.m. to 9:00 p.m.
For more information and to view the full menu, visit www.smokehousenewport.com.
