HONG KONG: SMOKE & BARREL, which opens its doors on 32 Wyndham Street, Central, Hong Kong in early October promises to be the first authentic American smokehouse barbecue joint. The brainchild of chef-restaurateur duo Chris Grare and Arron Rhodes, Smoke & Barrel follows hot on the trails of their first successful restaurant co-venture, Kinship, that opened in May 2019.
Leading the Smoke & Barrel kitchen will be Southern native Head Chef Christopher Tuthill, who has roots in Albuquerque, New Mexico, together with American Chef Chris Grare. Prior to joining Smoke & Barrel, Chef Tuthill helmed the kitchen at prestigious private member’s club The American Club Hong Kong, in addition to spending 9 years working in Texas – the state hailed as the birthplace of barbecue.
Smoke & Barrel captures the heart of old-school American barbecue, using all-American meats, slow-and-low traditional cooking techniques, and the one and only authentic imported wood-fired smoker in Hong Kong. Different from a charcoal or gas grill, the use of a smoker produces the hallmark flavors of real Texas-style barbecue imparted by hickory wood. The service, pricing and menu at Smoke & Barrel will follow a similar format to those found at Kinship, the restaurant loved for its cosy, neighborhood vibe.
“I grew up in the States with the quintessential childhood memories of backyard barbecues and the experiences of sharing delicious, smoked meats that fell off the bone. I miss the tradition, and hope we can revive it here in Hong Kong,” said co-founder, Chris Grare.
“We found a gap in the market for authentic smokehouse-style barbecue, and we were lucky to acquire our specially-handcrafted smoker produced by a passionate family business in Missouri,” says co-founder, Arron Rhodes. “We can’t wait to welcome guests to our second home in Hong Kong.” Smoke & Barrel is set to soft open this October 2020.