Smoke, replacing the short-lived, Mexican-imported steakhouse Artichoke’s Heart in West Hollywood, is set to open this Monday, September 3. Also a steakhouse, the restaurant is the new baby of BRG partners Travis Lester and Justin Safier, the same dudes behind Brick + Mortar and Cabo’s Bar Esquina, whose company name stands for, get this bro, Brosephs Restaurant Group. Brick + Mortar’s Laurent Saussy will lead the kitchen here as executive chef, putting his spin on U.S. favorites.
This means a wagyu burger with smoked pork and shredded tobacco onions, wood-cooked wet and dry-aged steaks with Thai chilies and shallots, charred artichokes, lobster mac, and lobster spuds, and not Ho-Hos and Doritos Tacos. Pasta dishes, duck fat fries, roasted chicken with kabocha puree, and a few seafood dishes round out the offerings.
There will also be a progressive cocktail program among the dusky dining room of black walls and gray banquettes and chairs, with granite tabletops and a communal lounge area. After it’s debut on Monday, the restaurant will be open seven days a week from 5:00 P.M. to 2:00 A.M. before rolling out weekend brunch in the weeks to come. See the full menu below.
Smoke, open September 3 at 9010 Melrose Ave., West Hollywood; 310-385-2222.
summer melons, fresh goat ricotta, arugula, spiced pistachios, cured pork .
heirloom tomatoes, herb roasted fresh panela cheese, chimichurri, grilled bread
daily mixture of leafy greens, roots & fruits and/or cured meats & cheese.
grilled romaine, fried panela, caesar
steak house wedge, tomatoes, cured pork, blue cheese
big eye tuna tartar
hamachi sashimi, ginger dashi dressing
chicken paté, red wine gelee, fig toast
house made and imported cheeses with fruit & veggie preserves
jonah lump crab, imperial sause
shrimp cocktail. rooster sauce.
tagliatelle, gianciale carbonara.
squid ink capelini with clams, jamon Serrano & chili
raviolo stuffed with goat ricotta. eggplant & smoked tomato
trenne, garlic, broccolini, anchovie, chili
roasted chicken, kabocha puree, Brussels sprouts
roasted Hudson valley duck, stone fruit confiture, confit parsnip batons
day boat scallops, carrot risotto, napa cabbage
pan roasted snapper, string beans, radish, baby chard, coriander
wild salmon, grilled artichoke, beets, meyer lemon
new york 10oz. 30 bone in dry aged kansas 16oz
petite filet 7 oz. 35 filet mignon 10oz.
ribeye 10oz 30 ribeye bone in dry aged 18oz
kobe beef burger,smoked pork, tabacco onions, brioche bun. duck fat fries
blue compound butter
Madeira demi glace
sautéed field mushrooms
parsnip creamed spinach
mac & cheese with lump crab
broccolini confit. chili. ginger
frijoles charros, fresh cheese
grilled asparagus, béarnaise
grilled eggplant, romesco
Brussels sprouts ,bacon, sherry
duck fat potato, sauce méxicaine
potato gratin with horseradish
lobster twice baked potato
Yukon gold mashed potato