Smoked brings it on home
The cuisine in Kent just got a lot more interesting with the opening of Smoked. Not your ordinary roadside BBQ stand, Smoked falls comfortably between casual bistro and fine dining, with offerings as simple and sublimely delicious as the piled-high, pulled-pork sandwiches paired with apple slaw to the more sophisticated finished entrees: trout saltimbocca accompanied by Swiss chard and blueberry—yes, blueberry—barbeque sauce.
Husband-and-wife owners Beth Owens and Andy Hayes both worked at Danny Meyer’s Gramercy Tavern before this venture. Southern cooking with an inventive twist reflects the couple’s individual fortes. Owens, a French Culinary Institute graduate, is a pastry maven, while casual, fine-cuisine dining inspires Hayes, a Tennessee native who honed his culinary skills at Nashville’s five-star Hermitage Hotel.
Smoked is open and airy with simple dark-wood floors, reclaimed barn wood, and hefty, wood dining tables. Local brews and iced tea are served in Mason jars under burlap coasters. Inside, the restaurant seats 28, with additional terrace space. For starters, try the light and delicate smoked sunburst trout garnished with beets, radishes, and pickled onions, $12. Pork aficionados will opt for the cheek-and-tongue terrine with rhubarb mostarda, $11. Or go for classic Memphis-style slow-smoked ribs with slaw and fries, $18. For dessert, those resistant to rice pudding will fall under the spell of Owens version: a Mason jar of the sweet stuff infused with blueberry compote and topped with the house granola and basil ice cream.
SMOKED 1 Landmark Ln., Kent Green, Kent 860-927-7141 M