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  • 2 1/2 stars In the interest of full disclosure, I should preface this review by stating that I used to live in Texas and ate a lot of barbecue while I was there. That having been said, I also drank a lot while I was in Texas and I don't remember with full clarity what the barbecue tasted like there. I just remember that I liked it a lot. I mean, A LOT. Long story short, I'm comparing Smoke BBQ House to other restaurants in Toronto (of various cuisines, price points, decor, etc.) and not Texas BBQ joints. I ordered the sampler for 1 and tried the Texas-style brisket and the corned beef brisket. The Texas-style brisket was pretty dry, tough, and lacked flavour. I tried eating it with the various sauces but they didn't really do it for me. They were all a bit too sweet for my taste. I should add that good brisket shouldn't require any additional sauce at all. The flavour of the corned beef brisket was quite good and I enjoyed the consistency as well. I didn't feel the need to put any sauce on it. I did find the meat to be on the salty side but it was otherwise quite delicious. I shared my sides with a friend. We had waffle fries and collard greens. The waffle fries were delicious but, then again, I've never met a waffle fry that I didn't like. I enjoyed the collard greens as well although I found that the entire thing clumped together, perhaps due to dryness or having been on the cooler side (I stuck a fork in the bowl and picked up all of its contents. "Hey! More for me!" I exclaimed to a disappointed friend). I ended up giving her some of my forkful and she didn't love it. That could just be a matter of personal taste. The service was friendly and relatively quick. The ambiance was nice though a bit ritzier than I would like for a bbq place. It just didn't FEEL bbq. Candles on the table? I'd scrap those and kick the lights up just a notch. Note to the restaurant: I think that this place has real potential and I will definitely come back to try additional menu items. My suggestion would be to work on the smoke, bark, rub, flavour, etc. and deliver meat that is honest and pure: no sauces!! If you owned a steakhouse, you would be horrified if a customer asked for ketchup for their ribeye. Right??
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