Smoke BBQ

Authentic Texas-style barbecue featuring brisket, steaks, ribs, and sausages, cooked in a smoker from Dallas, along with 20 varieties of local and American beer on tap and a collection of rare bourbons.

The concept was created by Alexey Buruv and Pavel Kokkov. St. Petersburg http://www.beercard.ru/ "Restaurant Chef" about the project: Smoke BBQ opened on the street in St. Petersburg with the highest concentration of food establishments. On this relatively short street, Rubinstein, there are approximately 50 restaurants, cafes, street food bars, gastropubs, wine bars, and more – ranging from the most casual to the most upscale. Therefore, for the creators of each new establishment, one of the main questions is: "What new offering can be presented to guests who are already spoiled by the wide range of choices?" The creators of Smoke BBQ managed to find an answer. The restaurant was conceived by Alexey Buruv and Pavel Kokkov, who have repeatedly surprised St. Petersburg with innovative concepts for their time. In the late 2000s, they launched "Beer Card," a boutique selling hundreds of varieties of draft and bottled beer and cider. Later, they added several more beer-related projects. First came the Belgian "Trappist" and Manneken Pis (which was later sold to the ReCa holding company). Then, "Farsh i Bochka" opened, a pub with a concept based on two pillars: craft beer and sausages, including some quite unusual ones – duck with peaches, chicken with garlic and turmeric, lamb with mint, etc. Before launching their next project, "Forno Bravo," Buruv and Kokkov traveled to Brooklyn and Naples to learn how to make pizza, and they brought a wood-fired oven from Naples to St. Petersburg. Restaurateurs often say that they find it boring to work on chain projects and that they always want to create something new. This time, the "something new" was Texas-style barbecue. To prepare for the project, Alexey Buruv went on a training program in Austin, Texas, where he smoked and grilled meat at the Freedmen's Bar BBQ restaurant. The bright red, multi-level Smokemaster Convection smoker was delivered from Dallas. It is in this smoker that the main dishes of the establishment are smoked over birch wood for 6-18 hours at a temperature of 130 degrees: Texas brisket (720/1350 rubles), pork ribs (720/1350 rubles), and sausages (490/890 rubles). Smoked beef brisket, which everyone quickly started calling "brisket," was previously unavailable in St. Petersburg, unlike in Moscow. Incidentally, the Moscow-based Brisket BBQ by Arkady Novikov and the St. Petersburg-based Smoke BBQ have a lot in common. Smoke BBQ is also styled as a very casual eatery, with the Texas flag, assembled like a puzzle from colorful beer cans, serving as its main decoration. Many similarities can be found in the menu, and even the prices for the brisket are almost identical. Also, like in Moscow, the fragrant, smoked brisket is brought to the table on aluminum trays. The reason for the similarity in this case is not a secret – Novikov's partners at Brisket BBQ went to the same Freedmen's Bar for inspiration. Nevertheless, the St. Petersburg-based Smoke BBQ has proven to be a very successful project: it is often difficult to find a free table here, despite the intense competition on Rubinstein Street.