SMOKESTACK AT MAGNOLIA BREWING officially opened its doors yesterday, Monday May 5th. We gave you a sneak peek in February with lots of details about the interior, and now the project is up and running.
To recap, it’s a barbecue joint from Dave McLean of Magnolia, with chef Dennis Lee of Namu Gaji running the kitchen. The barbecue will be “nondenominational,” meaning not exclusive to any particular region of the Americas or elsewhere. There’s influence from Kansas City, the Carolinas, Texas, along with the Asian and international styles that Lee is so adept at. J&R Manufacturing has made two smokers for the space, along with two wood-fired grill pits, giving Lee a lot of options for how to cook meat. Each day, seven different meats will be on offer, all by the pound (you order from a display counter, so you know what you’re getting). Of course sides are also available, like burnt-end beans, coleslaw, kimchi, and pickles. Unfortunately no menus are available for you to look at, but that’s the general plan at this point.
They’ll also have the largest selection of Magnolia beers available anywhere, because the extra space in the new neighborhood means they’ll be able to brew more beers at the same time. In addition to Magnolia classics like the Proving Ground IPA and Blue Bell Bitter, as well as more experimental brews, like the New Speedway Bitter, there will be some cask-conditioned choices and the barrel-aged Out with the Old Ale. The cocktails, from bar manager Eric Quilty, are largely focused on American whiskeys, with mezcal and other smoky spirits in the mix as well (because of the smoke theme, get it?). Right now, hours are daily 4pm-12am, with lunch coming soon. 2505 3rd St. at 22nd St., no phone.
A barbecue plate at Smokestack. Photo courtesy Smokestack.
