Barbecue fun house
Smoke’n Honey House has it all.
THE CONCEPT
Barbecue joint, sports bar and honkytonk under one funhouse roof in east Houston.
THE SPACE
The 500-seat, 14,000-square-foot restaurant is tricked out with walls of reclaimed wood, distressed pressed tin, stage lighting, two bars, roll-up ice-house-style windows, patios, nauticalinspired light fixtures, booths and hightops, communal tables, a stage for live music and 166 TV screens.
THE FOOD
Chef Gilbert Arismendez, whose credentials include a longtime association with the Holy Cow Cookers competition-barbecue team, oversees a menu described as “casual American.” Scantily clad waitresses help serve up familiar offerings such as chickenfried steak, tacos, burgers, fajitas, salads and sandwiches, smoked and deep-fried chicken wings, macaroni and cheese and ice-cream-topped chocolate chip cookies. As for the barbecue: Arismendez can smoke up to 72 briskets at once. Other offerings include St. Louis-style pork ribs, beer-brined chicken, pulled pork and beef ribs on weekends.
THE DRINKS
Nearly 40 beers on tap and about 60 bottled brews. Cocktails lean heavily on Jack Daniel’s and Tito’s vodka, with plenty of tequila and other whiskeys, too.
THE WORD
“We’re selling an experience,” says general manager Wes Corley, adding that Smoke’n Honey House plans to host events such as crawfish boils and tailgating contests.
ONE MORE THING Instead of a mechanical bull, customers here can ride a mechanical grizzly bear.
THE DETAILS 8801 N. Loop E., 713-674-0057; smokenhoneyhouse.com. Open 11 a.m.-10 p.m. Sunday-Thursday, 11 a.m.-midnight Friday-Saturday.