Stateline Road Smokehouse
Barbecue restaurant · Napa ·
KC-style BBQ with smoked meats, mac & cheese, beans
KC-style BBQ with smoked meats, mac & cheese, beans
"Stateline Road Smokehouse is mixing up the Bay Area’s mostly Texas-style BBQ scene. That means Kansas City-style burnt ends, fall-apart tender baby back ribs, and brisket covered in a wonderful tangy-sweet sauce. But the smoked meats are only part of the draw to this smoked meat oasis in Napa’s Rail Arts District, whether you’re just a block away or stumble in wine-soaked. Their sides, like the silky mac and cheese or the luscious, tomato-packed Rancho Gordo beans and greens, are stars, and the boozy slushies never disappoint. This place is huge with an umbrella-filled patio and has friendly table service after you order at the counter, meaning it’s where to bring a big group and set aside a few hours." - christina julian, lani conway, jasmine alexandra
"Stateline Road Smokehouse is mixing up the Bay Area’s mostly Texas-style BBQ scene. That means Kansas City-style burnt ends, fall-apart tender baby back ribs, and brisket covered in a wonderful tangy-sweet sauce. But the smoked meats are only part of the draw to this smoked meat oasis in Napa’s Rail Arts District, whether you’re just a block away or stumble in wine-soaked. Their sides, like the silky mac and cheese or the luscious, tomato-packed Rancho Gordo beans and greens, are stars, and the boozy slushies never disappoint. This place is huge with an umbrella-filled patio and has friendly table service after you order at the counter, meaning it’s where to bring a big group and set aside a few hours." - Lani Conway
"Napa waited patiently for the debut of chef Darryl Bell’s barbecue spot, and now it’s finally here serving Kansas City-style barbecue for the masses. It has classic dishes with notable touches, such as Rocky free-range barbecue chicken; hickory-smoked Black Angus beef brisket; natural, hormone-free pork baby back ribs; and burnt ends. Don’t skip the Rancho Gordo beans and greens, made with braised collard greens and heirloom Mayocoba beans, or the coleslaw." - Flora Tsapovsky
"Darryl Bell, chef/owner, earned a Best Chef: California semifinalist nod on the James Beard 2025 longlist released Wednesday, January 22." - Dianne de Guzman
"After two years of planning, renovations, and permitting delays, I watched chef Darryl Bell, Jr. and partner Jeremy Threat open this Kansas City barbecue–inspired, chef-driven smokehouse on Thursday, August 8 in an airy, bright former auto repair shop. At a preview, shiny mini sheet pans arrived with tender Black Angus beef brisket, meaty baby back ribs, pulled pork butt, brisket burnt ends, free-range half chickens, three kinds of pickles, kale salad, macaroni and cheese, and banana pudding; the meats are cooked with chef-like precision on custom 1,000-gallon Moberg drum smokers (made in Texas by a man named Sonny, which Bell paid $4,000 each to have approved as kitchen equipment), and Bell logs every batch—tracking the pieces of cherry, oak, and hickory used—so the flavor stays consistent. The upscale quick-service spot combines professional service led by Threat (another Bouchon alum) with Napa touches like a wine list featuring Caymus, House of Brown, and Turley and cocktails such as gin-and-tonic slushies, frozen espresso martinis, and sangria. Sides are thoughtful twists on tradition: a signature mix of collard greens and Rancho Gordo heirloom Mayocoba beans, a savory slaw studded with purple cabbage, jicama, and carrots, and kale salad greens from Meadowood’s farm; Sundays bring gospel music and cornbread as a nod to enslaved people’s traditions. The space feels different from many barbecue spots—indoor plants, a kitchen sink filled with cold beers, and a cozy umbrella-ringed patio create a welcoming, make-yourself-at-home vibe rather than a “tough guy” atmosphere." - Maria C. Hunt
