Smoque. Restaurant Review

devils_advocate said :

Two things:

1) the relevant market in which the price is being assessed is probably wider than just southern barbeque – it is probably wide enough to include most moderatly priced eateries in the civic area.

2) the economic ‘price’ of a beer can, in the circumstances, be thought of as more than the amount of money you have to hand over. For example, I’d prefer to pay a few dollars more and have my beer served within a reasonable timeframe. Or, the extent to which the beverage can or cannot be purchased together with a complementary product, such as a reasonably-sized quantity of food.

True points. However, the wife and I spent $55 on the fantastic tastin BBQ Trifiecta platter (which filled us up pretty well) and ot two beers. The beers we bought over the bar soon after we sat down and meat in the BBQ Trifecta must have been slow-braising all day because the platter came out within 10mins of ordering. Tasty, well-priced and fast. By these standards you set above I was quite happy with the experience…

Hooray! Here’s hoping the worst of the tapas bar pandemic behind us.

“Table for two? Will that be smoquing or non-smoquing sir?”

People whinging about sloppy burgers need to understand that southern-style cooking involves steaming the patty.

I like the concept of this restaurant concept very much but I think I’ll wait until teething problems cease before I visit.

sirocco said :

thebrownstreak69 said :

I never go to places like this because they are expensive and rather copycat-ish. I’d rather enjoy the real thing (I go to the US every year or so) at sensible prices.

Two things;

“copy-catish”? Where else in Canberra can you get authentic Southern American BBQ?

“expensive”? My wife & I had all we could eat in a platter and a couple of beers and it really didn’t come to much – and in terms of authenticity vs price it was certainly a lot less that the price of two return tickets to Dallas-Fort Worth.

And the beers were Sierra Nevada Torpedo IPA – a spectacularly hoppy American IPA @ 7.5% for $8 – a freakin’ bargain when you consider how much other places are charging for a schmiddy of tasteless Pure Blonde.

Two things:

1) the relevant market in which the price is being assessed is probably wider than just southern barbeque – it is probably wide enough to include most moderatly priced eateries in the civic area.

2) the economic ‘price’ of a beer can, in the circumstances, be thought of as more than the amount of money you have to hand over. For example, I’d prefer to pay a few dollars more and have my beer served within a reasonable timeframe. Or, the extent to which the beverage can or cannot be purchased together with a complementary product, such as a reasonably-sized quantity of food.

thebrownstreak69 said :

I never go to places like this because they are expensive and rather copycat-ish. I’d rather enjoy the real thing (I go to the US every year or so) at sensible prices.

Two things;

“copy-catish”? Where else in Canberra can you get authentic Southern American BBQ?

“expensive”? My wife & I had all we could eat in a platter and a couple of beers and it really didn’t come to much – and in terms of authenticity vs price it was certainly a lot less that the price of two return tickets to Dallas-Fort Worth.

And the beers were Sierra Nevada Torpedo IPA – a spectacularly hoppy American IPA @ 7.5% for $8 – a freakin’ bargain when you consider how much other places are charging for a schmiddy of tasteless Pure Blonde.

Smoque has been very hit and miss for me. I’ve only enjoyed one meal out of the half dozen times I’ve been there.

The first time I tried Smoque back in late October we couldn’t get a table on a Sat night so takeaway it was.. We ordered the protein platter and while it was more than enough for 2 of us. It wasn’t one of those meals where you’re eager to go back and have some more.

My second meal at Smoque was for a birthday dinner. Where a dozen of us were squished onto a table barely big enough for 8 people. It was also a stupidly hot December night whee the fans were doing nothing to help with the heat in an overly crowded space. My food came out luke warm and my side of Mac & cheese stone cold (oh it’s served that way was the response) yet others on the table had steaming hot Mac & cheese. Hmmmm. The service was quite slow that night and we had been asked to vacate our table for another booking within minutes of most of us finishing our meal. Left a bad impression

On more than one occasion we tried to have lunch there over the weekend to find them closed. Even though their opening hours specified otherwise.

My most recent trip was for lunch. My partner had the Ultimate burger, although by the time he got half way through it the bread was too soggy and he ate the rest with a fork.

I don’t think I’m at that keen to try them again and give them more money.

The concept works well but they need a larger premise

I never go to places like this because they are expensive and rather copycat-ish. I’d rather enjoy the real thing (I go to the US every year or so) at sensible prices.

devils_advocate said :

I went here for lunch shortly after it opened and was gravely dissappointed.

I expected a fairly hearty meal. I order what appeared to be a main from the a-la-carte menu (pulled pork with corn bread and a side order of fries) – a so-called protein-plate.

Bear in mind, this was to be one of only 7 meals I ate that day, so it wouldn’t have taken much to make me happy.

The serving was tiny. Like, laughably so. I couldn’t believe it.

I had to order a second main – a burger. In total it made my meal exorbitantly priced for something that was only of acceptable quality. Maybe if there had been more of it I wouldn’t have been so disappointed.

Also it was a complete debacle attempted to get served at the bar. We must have been waiting 15 minutes for a beer. It just seemed really difficult for them to organise getting a beer poured. Like, getting the glass was difficult, organising someone to pour it was difficult, and getting someone to accept money in exchange for the beer – each step seemed to elicit a lot of discussion and confused looks, for a transaction that is usually pretty straightforward. I actually felt bad for them for all the revenue they would have foregone from patrons who could have been drinking beer and instead were standing around waiting at the bar. I honestly could have drunk another beer on each occasion I went to stand at the bar.

In case there was any doubt, I won’t be back.

that is EXACTLY my experience…i was just too lazy to type it (i even ordered the same thing you did)…second to this review

also get rid of the street view map – it’s annoying when scrolling down the page

I had lunch there last week for lunch and would describe the experience as only OK.

We got a table for two without any issues, the atmosphere inside is kind of noisy and cramped. Our waiter was pleasant, and helpfully explained how ordering worked after we sat down.

I got an “Ultimate burger” and a side of chips, which came out from the kitchen almost immediately.

I was disappointed with the burger, on the menu it has bacon, jalapeno, cheddar cheese and pork, but in reality it is almost entirely pork between two buns. I think I was half way through it before I even saw a hint of bacon or cheese, and I don’t recall tasting or seeing any jalapeno. The other issue with the burger was the pulled pork seemed to be really soggy, to the point where the paper on the bottom of the basket disintegrated and stuck to the burger bun. The whole thing was too wet to pick up and eat like a sandwich, so i used cutlery.

The burger was $20, which was pretty poor value for what I got IMO.

Probably wont be going back.

johnboy said :

There’s a reason we try not to review places immediately after opening.

I’d be interested to know what those reasons are. I’d also be interested to know as what qualifies as “immediately” as opposed to, say, after they’ve had a few weeks to overcome opening-night chaos and bed things down a bit.

LSWCHP said :

And while I’m here, what’s with this “pulled pork” business. I thought pork pulling was something that mainly happened at Fyshwick.

Pulled pork is pork that’s generally dry rubbed, cooked for a long time until the connective tissue breaks down (after 190F) and it becomes so tender that it falls off the bone. Traditionally it’s the shoulder that’s used (and works best) but it can be an entire pig.

You prepare the meat for serving by pulling (with heavy gloves on), often then chopping and depending on where you are adding a vinegar based sauce. It’s best served on a soft white bun with coleslaw.

The Fyshwick alternative is similar but with less chopping and no coleslaw.

I have been to this place twice now and didn’t mind it. The food was quite good both times, Im vego and so I had the smoked veggies and salads, and bits off my boyfriend’s plate (basket, really) that weren’t meat.

The service is chaotic though and it is generally not a pleasant experience, if you ask me. They need to make some big changes in that department, namely, more structure and more space.

More than anything I’m curious as to why Google would blur a hubcap in Streetview…

“…and washed it down with Budweiser.”

For the love of Dog – why?

The only good thing you can say about Bud is that it makes mass-produced Australian lagers almost tolerable by comparison.

I went here for lunch shortly after it opened and was gravely dissappointed.

I expected a fairly hearty meal. I order what appeared to be a main from the a-la-carte menu (pulled pork with corn bread and a side order of fries) – a so-called protein-plate.

Bear in mind, this was to be one of only 7 meals I ate that day, so it wouldn’t have taken much to make me happy.

The serving was tiny. Like, laughably so. I couldn’t believe it.

I had to order a second main – a burger. In total it made my meal exorbitantly priced for something that was only of acceptable quality. Maybe if there had been more of it I wouldn’t have been so disappointed.

Also it was a complete debacle attempted to get served at the bar. We must have been waiting 15 minutes for a beer. It just seemed really difficult for them to organise getting a beer poured. Like, getting the glass was difficult, organising someone to pour it was difficult, and getting someone to accept money in exchange for the beer – each step seemed to elicit a lot of discussion and confused looks, for a transaction that is usually pretty straightforward. I actually felt bad for them for all the revenue they would have foregone from patrons who could have been drinking beer and instead were standing around waiting at the bar. I honestly could have drunk another beer on each occasion I went to stand at the bar.

In case there was any doubt, I won’t be back.

johnboy said :

The purple stuff was indeed slaw.

You can break no law, by wantin’ coleslaw – it ain’t nothin’ but some cabbage raw.

poetix said :

Slaw and Ordure:

In the culinary justice system, the diners are divided into two categories. The meat-heads, who wonder where to put their platter bones, and the weirdos, who eat salad.

These are their stories.

🙂

And while I’m here, what’s with this “pulled pork” business. I thought pork pulling was something that mainly happened at Fyshwick.

chewy14 said :

JonahBologna said :

The beauty of American soul food is that it is off-cuts of meat that are cooked for hours so that they become much more palatable. I have trouble imaginging how these inflated prices were reached.

I think it’s the trend. Look at all the Mexican places popping up, charging ridiculous prices for what is really peasant food.

You got that right. I’ve always wondered how Mexican “restaurants” get away with it. Mince, beans and flat bread folded in various ways with a lot if Chilli. It’s food for peasant farmers, and I know this because I come from a family of peasant farmers.

Comic_and_Gamer_Nerd said :

It’s really easy to make food like this yourself if you have the time and experiment with rubs and mops a bit.
Certainly costs you nothing like the prices here.

a shoulder of pulled pork less than $8kg by memory, cook it low and slow in the smoker for 18 hours or so and there you have all the meaty goodness you could ask for

Slaw and Ordure:

In the culinary justice system, the diners are divided into two categories. The meat-heads, who wonder where to put their platter bones, and the weirdos, who eat salad.

These are their stories.

slightly off topic but you have to love the way they do many of the Tex Mex restaurants in the states. Sit down, wham salsa and corn chips on the table, ice water, black beans and yellow rice with everything, $5 pints of beer

Love it

It’s really easy to make food like this yourself if you have the time and experiment with rubs and mops a bit.
Certainly costs you nothing like the prices here.

poetix said :

chewy14 said :

JonahBologna said :

The beauty of American soul food is that it is off-cuts of meat that are cooked for hours so that they become much more palatable. I have trouble imaginging how these inflated prices were reached.

I think it’s the trend. Look at all the Mexican places popping up, charging ridiculous prices for what is really peasant food.

In saying that, I really want to try this place simply because I love hot wings, ribs and pulled pork.

So much good food originated as ‘peasant’ food. Italian food. Even (and here she crosses herself) French bistro food. So the fact that it is peasant food is irrelevant in my opinion.

One wouldn’t make that same criticism of Italian and Sons, though, admittedly, they have proper service. And a great wine list.

And plates.

well that’s the point. there’s a difference between a full service restaurant and what is really an upper class takeaway.

if you’re not offering anything other than food, its a bit hard to justify high prices for things like corn, pulled pork or in the case of the Mexican restaurants I was talking about, rice and black beans.

but hey if people are willing to pay for it, go nuts I say.

That photo looks quite unappetising. I think it’s the combination of the paper ‘plates’ and the extreme fattiness of the food.

chewy14 said :

JonahBologna said :

The beauty of American soul food is that it is off-cuts of meat that are cooked for hours so that they become much more palatable. I have trouble imaginging how these inflated prices were reached.

I think it’s the trend. Look at all the Mexican places popping up, charging ridiculous prices for what is really peasant food.

In saying that, I really want to try this place simply because I love hot wings, ribs and pulled pork.

So much good food originated as ‘peasant’ food. Italian food. Even (and here she crosses herself) French bistro food. So the fact that it is peasant food is irrelevant in my opinion.

One wouldn’t make that same criticism of Italian and Sons, though, admittedly, they have proper service. And a great wine list.

And plates.

rosscoact said :

JB is the meat smoked on-site?

With Cube being just a few doors away, I’d say there’s a fair chance.

i went here not long after it opened and was really disappointed.

the decor is awful and everything seems messy and haphazard – no one seems to know what’s going on, you need to order at the bar (but only one side of the bar), and cutlery etc isn’t a standard (despite the food being messy and smelly)

the pulled pork was tender but the flavours were wrong. the buffalo wings were excessively sauced. the fries were pretty much inedible (dry and sharp)…and the biggest let down was the corn bread (tiny portion and excessively dry)

i wouldn’t say we got a big meal (but spent a fair bit for 2 people) – but we didn’t finish it (mainly cos it wasn’t enjoyable eating)

i wouldn’t go back again

The things (Suicidal strength Hot Wings) are delicious going down, will make you feel decidedly odd for hours afterwards, and (to put it delicately) will forciblypainfully remind you of the meal for days to come.

FIFY.

Grimm said :

I dunno, I’ve had a fair bit of REAL southern BBQ on my numerous trips to the US. I went to Smoque with some friends and was horribly disappointed at the food. It doesn’t hold a candle to the real thing. The stuff I smoke in my yard turns out better.

And suicidal wings? hah! My 5 year old son doesn’t even class that as suicidal.

Yes I’m sure everything you do is more awesome than everyone else.

Now open your restaurant making it available to the rest of the public and maybe someone will care.

JonahBologna said :

I was excited to visit this restaurant, since I am American and I like American-style BBQ.

I was sorely disappointed. It wasn’t that the food was ill-prepared; it was the delivery.

I dunno, I’ve had a fair bit of REAL southern BBQ on my numerous trips to the US. I went to Smoque with some friends and was horribly disappointed at the food. It doesn’t hold a candle to the real thing. The stuff I smoke in my yard turns out better.

And suicidal wings? hah! My 5 year old son doesn’t even class that as suicidal.

Ben_Dover said :

I thought American food was traditionally served in buckets?

Actually, wearable feedbags:
http://www.youtube.com/watch?v=sw_1CIwwEIA

dpm said :

I have to say, that photo looks pretty awful, with the messy cardboard boxes! Was it takeaway?

I thought American food was traditionally served in buckets?

rosscoact said :

JB is the meat smoked on-site?

I’ve not inspected the kitchen, but according to their video they smoke on site.

JB is the meat smoked on-site?

What has not been mentioned yet is just how fast the meals come out when you order. I ordered my meal (a platter) and drinks from the bar at the counter and before my drink had been made the waitress had bought the platter to me. It was a bit annoying to then have to stand at the bar for 5 minutes while my meal got cold (or possibly was already cold according to other reports) as the person taking orders did not warn me. You also have to collect your own cutlery and napkins which detracts from the whole experience when your meal has already been sitting waiting for 5 minutes.
So overall the staff could be a lot more helpful about the whole dining experience for people who are not familiar with the process.
The ribs ARE great though, and some of the salads sounded very interesting (Waldorf type salad with brisket and gorgonzola cheese for example).

JonahBologna said :

The beauty of American soul food is that it is off-cuts of meat that are cooked for hours so that they become much more palatable. I have trouble imaginging how these inflated prices were reached.

I think it’s the trend. Look at all the Mexican places popping up, charging ridiculous prices for what is really peasant food.

In saying that, I really want to try this place simply because I love hot wings, ribs and pulled pork.

poetix said :

dpm said :

johnboy said :

Corn bread. If you don’t like chewing on big hunks of meat it might not be the place for you.

Ah. They should sell it as tea cake. The juxtaposition of slabs of meat and tea cake would be awesome!
Well, if you have to eat the stuff in those cardboard trays with your hands, i’ll probably pass. Looks a bit sloppy to me! Am I too precious?!? Did my love of tea cake give it away? 🙂

Sounds as if the Hyatt high tea is more your cup of tea, madeira.

This place seems a little too honest for me. The review was confronting enough!

Hahaha!
At least I didn’t cop the ‘..big selection of salads for the weirdos’ dig! 🙂
BTW, what was the purple looking stuff. Was that some kind of coleslaw?

Have been there twice before, … the way the food is served like that picture is disappointing, and not the best value for money

dpm said :

johnboy said :

Corn bread. If you don’t like chewing on big hunks of meat it might not be the place for you.

Ah. They should sell it as tea cake. The juxtaposition of slabs of meat and tea cake would be awesome!
Well, if you have to eat the stuff in those cardboard trays with your hands, i’ll probably pass. Looks a bit sloppy to me! Am I too precious?!? Did my love of tea cake give it away? 🙂

Sounds as if the Hyatt high tea is more your cup of tea, madeira.

This place seems a little too honest for me. The review was confronting enough!

johnboy said :

Corn bread. If you don’t like chewing on big hunks of meat it might not be the place for you.

Ah. They should sell it as tea cake. The juxtaposition of slabs of meat and tea cake would be awesome!
Well, if you have to eat the stuff in those cardboard trays with your hands, i’ll probably pass. Looks a bit sloppy to me! Am I too precious?!? Did my love of tea cake give it away? 🙂

I have to say, that photo looks pretty awful, with the messy cardboard boxes! Was it takeaway?
Also, it looks like tea cake on the left?! Hahahaha!

I was excited to visit this restaurant, since I am American and I like American-style BBQ.

I was sorely disappointed. It wasn’t that the food was ill-prepared; it was the delivery.

I had a BBQ Trifecta with corn and cole slaw to share with the missus.

As the OP mentions, it is difficult to get a table and when you do it is ludicrusly small and they are all jammed in together.

More disappointing, all of the food was brought out cold. Not just slightly cooled from waiting to be delivered, but COLD.

I was also not impressed with the prices. I was shocked to find that $3.90 buys 1/2 a corn cob and $40.00 buys 3 small servings of pork.

The beauty of American soul food is that it is off-cuts of meat that are cooked for hours so that they become much more palatable. I have trouble imaginging how these inflated prices were reached.

I’m looking forward to this restaurant following in the footsteps of its predecessors in that location and closing its doors after a few months; maybe something better will come along.

Love the food – its seriously wonderful – but the lack of seating is a problem. Also not the spot for a quiet chat as its pretty loud.

Pulled pork is divine as are the ribs…….