Chef Michael Mina and notable cookbook author Ayesha Curry collate the world's tastiest barbecue techniques into one expansive menu that challenges the cooking method’s stereotypes. If it's charred in a Josper, smoked over hickory, flavored with mesquite wood or cooked using pecan chips, you're likely to find it represented here. Aside from southern-style ‘cue—saucy, rich, stick-to-your-ribs—International Smoke serves an assortment of seafood and veggies. Ask for whipped silken tofu instead of cheese and you can easily DIY a completely vegan menu.
Tableside presentation is also a huge part of the experience, with most of the dishes and cocktails finished off by your server, including the mescal negroni for two and the grilled shrimp platter kept warm by a bed of sizzling rock salt. Barbecue is generally heavy, and you’ll want to save room for the slice of Fireman Derek’s key lime pie that’s on the menu. So we suggest taking advantage of the convenient valet takeout service: send your leftovers away for boxing and hand your ticket to anyone at the restaurant to retrieve them. Simple as that.
