Smoque Steak
Permanently Closed
Sous vide, smoked, and seared steaks with unique sides and cocktails
Sous vide, smoked, and seared steaks with unique sides and cocktails
"The sibling to Smoque BBQ shows off its perfectly cooked meat with steak & eggs served with chipotle potatoes and challah toast and in a breakfast burrito where the steak is wrapped in a flour tortilla with potatoes, guacamole, chihuahua cheese and scrambled eggs. Gather some friends and share a carafe of their signature bloody mary made with bacon-infused vodka. Make a reservation through OpenTable." - Samantha Nelson, Eater Staff
"Meat maestro Barry Sorkin and his team at Smoque Steak are kicking off the year by converting its retail space into a wine bar in Avondale." - Naomi Waxman
"Alex Jewell, Best Food Alex: The opening of Smoque Steak was such a pleasant surprise! Expanding the Smoque footprint from reliably good barbecue to an impressively fresh steakhouse experience." - Ashok Selvam
" is one of the best BBQ restaurants in Chicago, and Smoque Steak is their foray into the already-crowded Chicago steakhouseverse. And just like how Michael Jordan wasn’t very good at baseball, Smoque isn’t very good at steak. Their strategy is to smoke and then sous vide the meat, which makes everything—from the ribeye to the filet—taste like ham. The meat is also underseasoned, making the long list of toppings (like chipotle butter or red chimichurri) a necessity. Everything else ranges from fine (the rosemary gratin) to bad (the shrimp scampi pasta). The giant warehouse space also has a display of cooking equipment, serving dishes, and meat for sale, making it feel like you’re spending your night at Restaurant Depot. And maybe you should, because you can probably make a better steak. " - Adrian Kane
"Cikwoski calls Sohn and Smoque BBQ’s Barry Sorkin “their North Stars,” as guides for how to run a venue." - Ashok Selvam
