Press

Press Contact for Smoke: Jessica@turnthetableshospitality.com
Press Contact for Tim Byres: mbrown@greenolivemedia.com

Introducing the Top 100: The very best restaurants in Dallas right now

This is Tim Byres’ temple of meats at the Belmont Hotel. Nearly everything is made in-house, from sausages, sauces, pickles, and breads to wood-infused spirits and cocktails. Seared scallops, grilled quail, and bricked Cornish hen entrées share equal space on the menu with smoked meats. Byres smokes or cures almost all of his dishes over […]

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Best Bacon Burgers in the US

Chefs across the country are upgrading their amazing burgers with the ultimate finishing touch: incredible bacon that’s smoked in-house or is sourced from cult producers like Allan Benton and Nueske. Here, F&W names the Best Bacon Burgers in the U.S. Food & Wine

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Grilling God: Tim Byres

Before opening his acclaimed Dallas barbecue restaurant Smoke, Tim Byres cooked in the United States embassy in Belgium and at the posh Rosewood’s Mansion on Turtle Creek. But it was a calling for “back to basics” cooking that yielded his acclaimed Oak Cliff’s barbecue pit, which he opened with partners in 2009. And just yesterday […]

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Chef Tim Byres on Barbecue, Smoke, and the Communal Spirit

A few weeks ago, I found myself in Dallas. It was a quick trip and Texas barbecue wasn’t on the meal itinerary. Thankfully, some last-minute juggling of schedules allowed me to stop by for some takeout from chef Tim Byres’ restaurant SMOKE on the way back to DFW. The order: 2 Chopped Coffee Cured Beef […]

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Boiling Point

In the South, it’s not unusual for a party to begin with a very large pot and a wood fire. We’re funny that way. Southerners own the art of outdoor cooking, and you’d be hard-pressed to find a livelier example than a crawfish boil. (FYI, if you prefer to use large, sweet Gulf shrimp instead, […]

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Culinary Diplomacy Takes Texan Chef To The Land Of Grilled Yak

As you may have heard, America’s diplomats are struggling these days with a few distracting and unpleasant events in far-off parts of the world. But they’re rising to the challenge: They’re sending in the chefs. NPR

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Modern Texas Cuisine Emerges as a Delicious Phenomenon

Something terribly exciting is happening on the Dallas dining scene: Modern Texas cuisine, a movement that’s been smoldering for three decades, has lately caught fire. Dallas Morning News

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The New Barbecue

A SPECTER IS HAUNTING the barbecue world: the specter of stale smoke. Don’t get me wrong—barbecue is our great American food, a high art attained through years of patient training by men as single-minded as samurai. But it has also become stagnant and so dogmatic that many pit masters haven’t changed their recipes or routines […]

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