by Steven Doyle photo by Joy Jangles
Chef Tim Byres must be living right. He continues to be on the happy end of national press without the assistance of a press agent. Probably for a very good reason. Smoke is one of the more innovative restaurants in Dallas today that relies heavily on the exacting standards of the talented Byres. Plus the chef has created a loyal team that gets what he is trying to do each day.
We hope this becomes a trend as watchers anticipate many new restaurants that have equal promise on the near horizon in the Dallas area. Until then enjoy the words of Forbes writer, Melanie Haiken, who did a piece entitled 7 Hot New Chefs Who Are Revitalizing Hotel Restaurant Food.
Haiken’s story included this on chef Byres:
Chef Tim Byres may look young, but he’s well known to insiders from The Mansion, Standard and other faves. (It doesn’t hurt that Food & Wine named him best southwestern chef.) At Smoke, he’s taken the Texas obsession with barbecue and infused it with culinary creativity by bringing the wood grill and smoke pit inside the kitchen. Almost every dish on the menu is smoked or cured, so this place is heaven for red meat fans; not so much for vegetarians. But that’s pretty much true of everyplace worth going in Texas.
Well done, chef. You continue to make us proud.
