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Smoke’n Honey House a barbecue restaurant and fun-house bar under one huge roof

The 500-seat, 14,000-square-foot restaurant is tricked out with walls of reclaimed wood, distressed pressed tin, stage lighting, two bars, roll-up ice-house-style windows, patios, nautical-inspired light fixtures, booths and hightops, communal tables, a stage for live music and 166 TV screens. Chef Gilbert Arismendez, whose credentials include a longtime association with the Holy Cow Cookers competition-barbecue team, oversees a menu described as “casual American.” Scantily clad waitresses help serve up familiar offerings such as chicken-fried steak, tacos, burgers, fajitas, salads and sandwiches, smoked and deep-fried chicken wings, macaroni and cheese and ice-cream-topped chocolate chip cookies. Other offerings include St. Louis-style pork ribs, beer-brined chicken, pulled pork and beef ribs on weekends. chron.com:

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