Restaurant Experienced - Red Smoke Barbeque

If you are from the area and you consider yourself educated in the finer styling of barbecue in Detroit, then Red Smoke is a must-EAT.  As the city of Detroit begins to rebound, new restaurants like Red Smoke are going to open and challenge the status quo.  For five years, it was prudent to point beef brisket-seeking visitors to the city of Detroit towards Slows Bar B Q on Michigan Avenue.  With few competitors willing to stand in the ring, Slows has championed the most scrumptious compilation of barbecue flavors seen in Detroit since it opened in the Corktown neighborhood in 2005.  However, Red Smoke in Detroit's Greektown neighborhood is the new kid in town, and he is about ready for everyone to know his name!

Bringing with it a new flavor and a youthful spirit, Red Smoke has officially submitted a claim for the throne in the realm of Detroit barbecue.

Pictured above is the Triple Play, straight off of the Red Smoke menu.  The tenderness of the three meat dishes can be summed up quite simply: I did not need a knife.  By simply setting the side of my fork atop the tender breast of chicken and applying little more pressure than provided by the weight of my right arm, the delicious meat, wrapped tightly with sticky, crunchy skin, came melting off the bone.  The chicken was far and away the highlight for me.  The consistency of the pulled pork was almost incomparable.  I am not sure I ever really understood the notion of melting in your mouth until now.  The beef brisket had ideal texture and flavor to compliment the rest of the meal. In the end, the portions were too much for me to (def)eat in one sitting and I was forced to sacrifice substantial quantity in order to fight another day. 

OFFICIAL iEATdetroit BBQ POWER RANKINGS

Rank	Restaurant
1	Red Smoke

So, this marks the first entry into the Detroit BBQ Power Rankings.  Each time I review a restaurant, it will be inserted into the Power Rankings chart that corresponds to the type of food served at the restaurant.  Restaurants will be able to appear on more than one Power Rankings list.  For example, the Hamburger Power Rankings might include restaurants that will also be competing for the #1 spot on the Steakhouse Power Rankings list.  All aspects of a restaurant will be taken into consideration.  The food, the service, the atmosphere, location and price are all things that go into my decision.  As of today, there is one list, with one restaurant.  I guess I better get eating!

Other frontrunners for best barbecue in Detroit simply lack some of the menu diversity provided by Slows, which caters to a more gourmet barbecue consumer.  Apple, Sweet, Spicy, NC and Mustard sauces on the table for you to choose.  Juicy beef brisket, succulent pulled pork and delicious sides all excellently prepared.  Detroit’s Sweet Water Tavern on Congress prepares an unparalleled chicken wing and a delicious slab of ribs.  I can hand it to Sweet Water, they know what they are good at and they stick to their guns.  The big pig, the spare ribs and the wings all items that would be difficult to criticize in any way.  But if you are looking for a plate of andouille sausage served over Texas toast after a spicy bowl of white chicken chili, I would recommend you go elsewhere.

courtesy of me stealing borrowing it from their website

In 2010, a five-year restoration process of the building that used to house the Monroe Grocery was completed.  In walked Red Smoke, the first tenant in ten years to occupy the space in the 120 year-old historic structure located in the Greektown neighborhood. Bringing with it a new flavor and a youthful spirit, Red Smoke has officially submitted a claim for the throne in the realm of Detroit barbecue.

Red Smoke dining room

The interior of the restaurant deviates from the older, classic dining rooms common in Greektown restaurants.  Much more of a rustic loft environment, the brick, wood and steel create an urban environment with seating for 150.  A full bar hosts the guests waiting for seats.  For a restaurant with such a short history, the staff is unexpectedly eager to brag about their product.  “Everything on the menu is delicious,” exclaimed my waitress, having trouble selecting a recommendation for a hungry first-time guest.  Much to my boyish delight, she settled on the Triple Play with a side of macaroni and cheese.  The meal included a portion of pulled pork, chicken and beef brisket designed to be the perfect vessels for the sensational barbecue sauces adorning the table.

View from the table

The tenderness of the three meat dishes can be summed up quite simply: I did not need a knife.  By simply setting the side of my fork atop the tender breast of chicken and applying little more pressure than provided by the weight of my right arm, the delicious meat, wrapped tightly with sticky, crunchy skin, came melting off the bone.  The chicken was far and away the highlight for me.  The consistency of the pulled pork was almost incomparable.  I am not sure I ever really understood the notion of melting in your mouth until now.  The beef brisket had ideal texture and flavor to compliment the rest of the meal. In the end, the portions were too much for me to (def)eat in one sitting and I was forced to sacrifice substantial quantity in order to fight another day.

This is the best I could do

Aside -- As a clean plate clubber (CPC) since kindergarten, it is always a sad moment when I realize I am not up to the gastronomical task at hand.  Just as is custom in stereotypical cinematic depictions of Native Americans, I too avoid wasting any morsel of food that mother earth had to sacrifice for my own waistline’s proliferation.

I must compliment two elements of the meal that might otherwise have gone underappreciated.  The cornbread was lightly painted with a sweet and sticky glaze.  The texture paired with the consummate moisture content made the Red Smoke cornbread the paragon example of barbecue plate-side additions.  The mac and cheese was heavily breaded and baked to a golden-brown crust.  Small noodles and heaps of cheese made this side dish incredible texture and made it the part of the meal most difficult for me to stop eating!

To describe my experience at Red Smoke, I choose the word amazing.  Amazing, because I was not expecting the showering of flavors and textures that drenched my tongue for over an hour.  Amazing, because the food was every bit as diverse and delicious as at Slows Bar B Q with three unique positive elements added to the mixture:  

1. There was no wait for a table.  Even though it was a Monday night, I have had to wait close to an hour for a table at Slows during the week.  
2. Red Smoke is in Greektown.  Unlike Slows, a destination venue, once I was finished with dinner, I had the option of going to a bar, casino, sporting event or show without getting back into my car.  
3. Attention to detail.  From a macro-perspective, Slows is impeccable food.  It is expensive, but the dishes are prepared in a very comforting way.  The one comment I have is that Red Smoke just seemed to pay more attention to the side dishes.  The noodle used in the mac and cheese, the glaze on the cornbread, the Texas toast, which had such a perfect amount of butter on it that my friend was prompted to comment, “I could eat this toast for breakfast lunch or dinner.”  When both restaurants cook the meats to perfection and give thoughtful consideration to the presentation and selection of sauces the way they do, it is the little things that separate the champions from the contenders. 

Still, not everything was perfect. The beer selection was not as robust as I would like.  Even though I found one that I could enjoy with dinner, the experience at Slows is enhanced by the large selection, knowledge of the staff and the constant updating of choices.  Also, the price.  This was not a cheap night out.  Including parking and drinks, the night cost about $30 per person.  Slows is not much cheaper but it is possible to find free parking in the general vicinity.  If you are looking for the cheapest meal, you might want to cross Slows and Red Smoke right off the list.  I guess you get what you pay for though.

Red Smoke in Greektown

 All in all I had a wonderful experience at Red Smoke.  I enjoyed the ambiance, the service and of course the delicious food. I truly recommend this restaurant.  It is a good place to bring the family or come here for a great meal before or after the Tigers game.  It can get busy, but normal weekday nights are fairly mellow.  Bring your empty stomach and your full wallet for the best experience!

OFFICIAL iEATdetroit BBQ POWER RANKINGS

Rank	Restaurant
1	Red Smoke

So, this marks the first entry into the Detroit BBQ Power Rankings.  Each time I review a restaurant, it will be inserted into the Power Rankings chart that corresponds to the type of food served at the restaurant.  Restaurants will be able to appear on more than one Power Rankings list.  For example, the Hamburger Power Rankings might include restaurants that will also be competing for the #1 spot on the Steakhouse Power Rankings list.  All aspects of a restaurant will be taken into consideration.  The food, the service, the atmosphere, location and price are all things that go into my decision.  As of today, there is one list, with one restaurant.  I guess I better get eating!