"Smoke's galvanized-tin-paneled dining room looks like it could be in New York or LA...,but smells like a backwoods barbecue stand up in there."
- Michelle Gienow @ The City Paper
"From the moment you pull into the parking lot, you smell the fragrance of slow-smoked meat that fills the air...chef Josh White's peerless pulled pork..."
"White's vision is to marry New American culinary techniques to traditional barbecue methods. It's an approach that has tastemakers taking notice, recognizing barbecue as an artisan, epicurean craft."
- Stephanie Citron @ The Baltimore Sun
574 Cranbrook Rd Cockeysville, MD 21030