"This West Kendall restaurant invented its own cuisine: Miami-style barbecue. It stuffs pastrami in Venezuelan tequeños, burnt ends in empanadas, and serves cafecito-rubbed brisket atop a mole poblano sauce. These aren’t mindless mashups. The food here tastes like it’s been put through more rehearsals than a high school theater kid, and dishes hit their mark every time. Almost everything on the menu is smoked, including the flan, but what really makes Smoke & Dough special is how they’ve created something completely new by combining quintessential Miami flavors with traditional American barbecue techniques. It’s not just extraordinarily good—it’s something unique to our city that could only exist here." - ryan pfeffer, virginia otazo, mariana trabanino
