Smoke (Former Bourbon St. on Cherry St.)

[RecycleMichael]

Hey, you should pick up some steaks from there if you haven't tried them, best in Tulsa, by far.

My favorite dish from Herberts' is the stuffed chicken. For $14 you get a perfectly prepared bird stuffed with a choice of six or seven addings. My wife loves the chicken stuffed with rice and broccoli. Pop in the oven for 75 minutes and act like a gourmet.

[Conan71]

Hey, you should pick up some steaks from there if you haven't tried them, best in Tulsa, by far.

I never have, they looked spectacular though.  Reminds me, I need to get by Harvard Meats for some hanging tenderloins.

[T-Town Now]

Chicory & Chives on Charles Page Blve. makes some pretty killer gumbo and etouffes.

I think that restaurant would do well in a nicer place. The food is good. They sometimes have spicy cucumbers that are really good, too.

[orion]

sad about it closing but food really hasn't been that great for more than a few years...miss the old Louisianne downtown in the day, their cajun was really good and gator tail was to die for -- it died a horrible death what it moved south and son pissed the business away

[Townsend]

New sign out front.

"Smoke Woodfire Grill"

I hope it goes well.

[Conan71]

There's still a Jazmoz in OKC Bricktown.  We ate there a few weeks ago, it was alright but I'm not really sure why it's still open.

[swake]

There's still a Jazmoz in OKC Bricktown.  We ate there a few weeks ago, it was alright but I'm not really sure why it's still open.

Bourbon Street really wasn't ever the same after they closed the south store and started that Jazmoz thing. The food went way downhill.

I really still miss S&J's Oyster House.

[SXSW]

I found a blog that discusses this new restaurant: http://vickidees.blogspot.com/2010/11/smoke-on-cherry-street.html

Soon there will be wood fire grilled steaks, seafood and urban smoked bbq meats...

If it's anything like OKC's Iron Starr Urban BBQ it will be a big hit.  Looking forward to trying it and Andolini's Pizza opening in a few months just to the east at Trenton.

[Conan71]

WTH is "urban BBQ"?

[Gaspar]

WTH is "urban BBQ"?

BBQ fresh from the oven. 

[Townsend]

The building is now sporting a large Marshall's beer sign painted on the side facing Lucky's.

[Gaspar]

I'll try any new BBQ joint!  The main problem with BBQ is quality control, if they can conquer that, the rest is easy.  I think Tulsa could use an upscale BBQ, but it's been tried before with less than happy results.

I'd love to see a menu if anyone can get their hands on one.

[Conan71]

I'll try any new BBQ joint!  The main problem with BBQ is quality control, if they can conquer that, the rest is easy.  I think Tulsa could use an upscale BBQ, but it's been tried before with less than happy results.

I'd love to see a menu if anyone can get their hands on one.

Upscale BBQ is an oxymoron.

Give me a dump that serves it on wax paper any ol' day. 

[Hoss]

Upscale BBQ is an oxymoron.

Give me a dump that serves it on wax paper any ol' day. 

Same here.  My brother swears by Billy Sims; I'm just kinda 'meh' about him.

I like Big Daddy's at 11th/Garnett.   Good eats there.

[Gaspar]

Upscale BBQ is an oxymoron.

Give me a dump that serves it on wax paper any ol' day. 

That may be the problem that other models have had.  People associate BBQ with __________.

It's kinda like a white-tablecloth, reservation only hot dog joint.  Out of character.

El Paso BBQ tried an upscale option, and the food was not bad (though not an Oklahoman's version of BBQ).  The atmosphere was very nice, but the menu was expensive.  People would rather go spend half as much at the Knotty Pine for a superior product.

So I guess that begs the question, why would one want to take a casual comfort food and attempt to put a dress on it.  Anytime you need to add a qualifier to your description ('urban' bbq) you are starting out at a disadvantage anyway. 

Another disadvantage they may be starting with, is that BBQ is a regional 'pride food', meaning that if you venture from Texas to Oklahoma, to Kansas City, to Memphis, to South Carolina you will find that people take pride in local BBQ traditions.  If your buddy from New York, or your client from Michigan comes to town and you get on the subject of BBQ or plan an evening out, you are going to take him to an 'Oklahoma' BBQ joint.

Now we may be making some wild assumptions, but I can tell you that no matter what you want to call it, if you call it BBQ it's going to be judged accordingly.  Unless the chef is a pro, it's dangerous to even invoke the name BBQ, lest ye be judged by BBQ alone!  If this place will have a diverse menu, it would be better for them to keep the term 'BBQ' in the fine print.

Just my opinion.  I may be completely wrong, but I'm not!