Smoke & Barrel

營業中

休息中

People who grew up in the States could not wait for this restaurant to open. We finally went for dinner during the soft opening. We ordered a mixture of various plates, cos we were keen to try everything. To me, it didn’t matter what they ordered, cos they all tasted the same - masses of cold/lukewarm spicy meats. Even the cauliflower and cornbread was spicy. Particularly noteworthy was the Mac and cheese, which was only lukewarm. The melted cheese had already hardened. People each took a spoonf

Netflix sure does a good job to market American barbecue - where smokehouses have popped up recently in the 852.Decided to pay this place a visit after learning that they offered a nice Thanksgiving lunch.  Booked for a 1:45pm lunch and wasn't seated till 2:15pm caused a bit of a let down, we weren't really offered to start drinking at the bar, just really stand around and wait as they struggled to usher their diners out of their (or soon to be ours) table.Our seating were at the back of the hou

本人都幾鍾意Kinship嘅野食，聽聞有新店開張，加上Thanksgiving節日，就想叫BBQ外賣。不過唔好意思，打左兩日電話不但無人聽，message和email更加無人覆。剛好在附近飲野，走過去店舖問。不但止神奇地見到有人接聽電話，但係前台亞姐話無野可以叫to go，話佢哋已經太忙了。但係少於半日前的廣告就唔係咁寫...以兩位chef嘅功力其實應該好好食，但係由於前台服務態度已經唔想再去

New smoke meat place. Overall good experience1. The short rib is really good but apparently limited per day. 2. Brisket is good for HK. Does seem to sell out too. 3. Burnt Ends spag bol - excellent. Although it is not burnt ends, from my view anyway. We went early 6pm style so no issues with order. By time we left can hear brisket sold out and short rib limited left. It's a little expensive but HK Central prices arCool beats. I heard music played including shook ones part 2, NAS, lots of other s

Hong Kong has lacked a decent BBQ joint since the likes of 85 South and blue smoke shut their doors a few years ago! Since I first heard the rumours about Smoke and Barrel opening I was quick to follow them on social media with their promise of a pit master hailing from America and a smoker being shipped over to provide the juicy smoked BBQ goodness we are love.Booked in for their brunch, we arrived and were walked through the menu by their lovely and attentive staff, the only positive part of t

Went there for brunch at 2pm with booking, they had no more meat left. The manager asked us to get pancakes instead as it was the only food left. $398 is very expensive for pancakes and this is not why we came to a meat restaurant. No apologies from the team or manager. Just rude.

𝘾𝙧𝙖𝙗 𝙎𝙖𝙡𝙖𝙙 ①①⑧Love the smoke and barrel sauce! The crab meat is fresh, and the greens go so well with the slightly strong flavoured sauce, which gives a nice balance.煙燻口味的沙律dressing配上新鮮的蟹肉 是一道開胃小菜𝙅𝙖𝙡𝙖𝙥𝙚𝙣̃𝙤 𝘾𝙤𝙧𝙣𝙗𝙧𝙚𝙖𝙙 ⑥⑧Intriguing flavours! Thought the taste would be quite strong at first, yet it was just right especially when a bit of herb sour cream was added. It would be great if it could be more moist, but generally the texture was ok.墨西哥辣椒美色粟米麵包帶有粟米的微甜 同時有墨西哥辣椒的香氣 雖然覺得可以更濕潤一點 配著酸忌廉吃質感也不錯𝘽𝙚𝙚𝙛

中環隱蔽新店 • 正宗燒烤及煙燻美食餐廳 • 食肉獸天堂大廚來自墨西哥及美國，最拿手整美式燒烤及煙燻美食。為了做到嫩滑的煙燻肉，兩位大廚首次引入 - 香港首個正宗柴火煙燻爐，為了將傳統美式燒烤的精髓帶給香港客人呢個黑色猛獸焗爐真係唔講得少，所使用的山核桃木可以營造出標誌性的美式燒烤風味。餐廳剛剛開始試業，除了晚餐，亦於星期六及星期日，上午11時30分至下午4時供應每位$388的weekend brunch。另加HK$198更可於兩小時內無限量享用指定酒精類飲品。我們一行四人嚟食Brunch，基本上可以試晒餐牌上嘅所有食物。先來非常大堆頭的sharing plates， 自家製焗豆配手撕豬肉和煙肉；炸薯寶配燒烤醬和水牛芝士；蟹肉沙律配Smoke and Barrel特色醬汁、牛油果和青檸；以及粟米麵包配Tabasco牛油等。主菜就比大家五揀一，集合了牛腩、手撕豬肉、烤肋骨和芝士通心粉的 S&B煙燻肉拼盤係必食，工序繁複的美式腩肉散發著煙燻味道， 肉質軟熟，慢煮和低溫烹調方法果然零舍不同。豬肋骨亦做到傳統美式燒肉骨肉分離，帶有焦香。呢款主菜仲有芝士通心粉伴碟，份量十足。另外亦推介大家叫這

由於香港比較少有Texas 燒烤風味餐廳, 一知道呢間餐廳新開專做Texas 燒烤諗都唔諗馬上book, 但可惜冇位，最後聰明才智嘅朋友利用網上通訊軟件聯絡到老闆可以喺佢哋softopening 俾我哋試吓佢個brunch Appetiser任食 （雖然任食但冇乜特別）Main 嗰塊煙燻牛腩一啲煙熏味都冇、10分鞋口、肥瘦不一，一舊肥一舊瘦，上菜時仲要係凍嘅，如果讀者睇過Netflix BBQ Series 先去光顧，那就更令人失望Pull pork 雖然啲豬肉絲切得10分柔細, 但都係10分鞋，味道過甜，Sashimi 溫度BBQ Spare Ribs 一樣十分差Desert 一般美國極肥組合，可以話全餐飯最好食係佢雖然388價錢不算太貴但是絕對會失望讀者如果心水清見到我其他照片如頭盤及甜品都沒有上傳你就知道我連相都費事影