Harry's Smoke & Dough
Restaurant · Westwood Lake ·
Miami-style barbecue with smoked meats, tapas, and happy hour specials
Miami-style barbecue with smoked meats, tapas, and happy hour specials
"Smoke & Dough brings a lot of different Miami cultures together under what (sure looks to us) like an entirely new local cuisine: Miami-style barbecue. Some have tried similar things, but no one is pulling it off like this West Kendall spot. The tapas section is where you’ll find Venezuelan tequeños filled with pastrami, empanadas stuffed with brisket burnt ends, and Cuban croquetas with smoked ham. But what also makes Smoke & Dough so uniquely Miami is that it understands this city because it is a product of it. We don’t like standing in line for ribs (they take reservations). We like to sit, talk, sip wine, and share tapas. Smoke & Dough is not only making the best barbecue in Miami, it’s making it accessible to so many generations and cultures of this city." - virginia otazo, ryan pfeffer
"This West Kendall restaurant is the best example of Miami-style barbecue. It stuffs pastrami in Venezuelan tequeños, burnt ends in empanadas, and serves cafecito-rubbed brisket atop a mole poblano sauce. They have a couple of platter options that include the main event meats like brisket and ribs, including one that feeds four for just $99. But some of our favorite dishes here are under the tapas section, like that brisket mole and those pastrami tequeños. So start with those." - mariana trabanino, ryan pfeffer, virginia otazo
"Cafecito-rubbed meat and guava barbecue sauce are becoming the pillars of Miami-style barbecue. And while Smoke & Dough’s menu includes those building blocks, the West Kendall restaurant takes the concept of Miami barbecue further than anyone else. Smoke & Dough combines the best of Miami’s familiar Latin American staples with American barbecue. There’s brisket with Mexican mole, Puerto Rican mofongo topped with smoked duck, and tequeños filled with pastrami. It’s familiar but different—experimental but rigorously tested. Smoke & Dough’s interpretation of Miami-style barbecue is so dialed in, they’re setting the pace for everyone else joining the scene." - ryan pfeffer, virginia otazo, mariana trabanino
"The flan at Smoke & Dough is cooked directly on the pits for about five hours, giving it a completely unique smokey flavor that’s somehow not too overpowering. We like this flan, but it's that smoke that makes it worth seeking out. It tastes like it went on a camping trip and spent all night by the bonfire. Because it kind of did." - virginia otazo, mariana trabanino
"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
