Smoke & Dough

Review Highlights

Smoke & Dough was named to The New York Times' 2023 Restaurants List — the paper's annual roundup of "the 50 places in the United States that we're most excited about right now" — as one of only three Florida restaurants to earn the honor. What intrigued the Times was the question at the heart of the restaurant: what would true Miami barbecue taste like? Owners Harry and Michelle Coleman, who previously ran a bakery and empanada shop next door, draw on South Florida's Latin American diaspora to create a barbecue style with no real precedent — brisket rubbed with Cuban coffee, ribs finished with guava-ancho sauce, and a flan that spends hours in the smoker.

• ·Guava-Ancho BBQ Ribs — smoked and finished with a guava-ancho chile barbecue sauce that captures the sweet-savory palette of Miami's Latin American diaspora; the NYT singles these out as central to the restaurant's distinctly Miami style of barbecue
• ·Cafecito-Rubbed Brisket — USDA Prime Angus brisket smoked for 15 hours with a dry rub built around Cuban coffee, served with chimichurri, pickled red onions, and house-made dill pickles; the NYT highlights it as answering "the question of what true Miami barbecue might taste like"
• ·Housemade Pastrami Tequeños — a fusion of the Colemans' bakery background and their smokehouse: Venezuelan-style cheese sticks wrapped in house-cured, smoked pastrami instead of traditional dough
• ·Black Beans Baked with Pineapple — a side that channels the Caribbean-Latin sweet-savory sensibility, baked black beans finished with pineapple for a dish the NYT calls characteristic of the restaurant's cross-cultural approach
• ·Smoked Flan — the classic Latin custard dessert spends five hours in the smoker, picking up a subtle wood-fired note that transforms the familiar into something unexpected; the NYT notes, simply: "yes, the flan is smoked"

The New York Times named Smoke & Dough to its 2023 Restaurants List — one of only three Florida restaurants to earn the distinction that year — recognizing the Colemans for answering "the question of what true Miami barbecue might taste like." By pulling from South Florida's Latin American culinary heritage and their own bakery background, Harry and Michelle Coleman have created a barbecue style that doesn't exist anywhere else: Cuban coffee on the brisket, guava in the sauce, and flan in the smoker. It's a singular Miami original that the Times considers among the country's most exciting restaurants.

About

Smoke & Dough is a modern barbecue restaurant in Miami's West Kendall neighborhood, opened in January 2022 by husband-and-wife team Harry and Michelle Coleman. The concept fuses traditional American barbecue with Miami's Latin American culinary heritage — a natural extension of the owners' background running Empanada Harry's, the empanada bakery next door. Named to The New York Times' 2023 Restaurants List, Smoke & Dough has been recognized for creating a distinctly Miami style of barbecue with dishes like cafecito-rubbed brisket, guava-ancho ribs, and smoked flan.