Salt and Vinegar Pork Rinds ($4.50)
Appearing under the "Snacks" section of the menu, a mound of salt and vinegar pork rinds just asks for a cold beer as an accompaniment. They're airy and sizable, the fried pig skin laced with the sharp tang of vinegar before the salty crunch.
Black Pepper Sausage and Kentucky Country Ham with Mustard and Chow Chow ($12.95)
A Southern riff on a classic charcuterie plate. A meaty hunk of halved sausage, bearing grill marks and a whiff of smoke, is served alongside tissue-thin sheets of aged Kentucky ham, a small dish of pickled chow chow, and two dollops of mustard. The black pepper-studded sausage (beef in pork casing) is made in-house and is intended to pair with the spicier Dijon and shallot confit mustard, while the salty, cured ham is meant to pair with the sweeter whole-grain and tarragon vinegar spread. The pickled chow chow is made of cabbage, green pepper, onion, and cauliflower, and will change seasonally.
Chicken Liver Toast with Apple Preserves ($9.95)
Chicken livers blended with apples and Calvados and thickly spread on small toasts; the smooth liver is topped with a compote of apple preserves and golden raisins, accentuating the sweeter notes in the liver blend.
Pickled Ruby Red Shrimp ($11.95)
A lighter appetizer option is the pickled ruby red shrimp—a jar of fresh, bright shrimp is doused in pickling vinegar, and seasoned with coriander, onion, fennel, and lemon zest.
Texas Black Pepper Pork Chop ($27.50)
One of the new main courses on the menu, the sizable chop (11.5 oz uncooked) is cider-brined and served dripping with apple cider jus. The ample piece of pork has smoky char marks from the grill. A potato, parsnip, and celery root gratin is served alongside the chop—laced with cream and cheese but maintaining its vegetal flavor. Blistered shishito peppers provide some heat to the plate, simply prepared with olive oil and salt.
Memphis Baby Back Ribs ($14.95 half rack, $24.95 full)
What would Blue Smoke be without its barbecue? The restaurant's three styles of ribs have all made the journey from the Flatiron. These Memphis Baby Back Ribs are Chef Held's favorites, and are the leanest variation available. Prepared with "magic dust," a "secret spice rub" and served with Blue Smoke's original sauce (both of which are for sale), the ribs are smoked for 6-8 hours over apple wood chips. Fortunately, wet naps are provided, along with tangy, crisp pickle coins to cleanse the palate.
Bake Shop Cupcakes ($2.25 each)
Blue Smoke's cupcakes will be available to-go from the bake shop, along with cakes and pies. Shown here are the Red Velvet, topped with cream cheese frosting and filled with custard; a vanilla cupcake with vanilla frosting; and a double chocolate cupcake.
Vanilla Bean Ice Cream Sundae ($7.95)
A classic ice cream sundae to the core, every element of Blue Smoke's sundae—the ice cream, the sauce, and the whipped cream—is made in house. The sundae is sprinkled with toasted pecans, and you have your choice of toffee, strawberry, or hot fudge sauce (shown here). Crisp sugar cookies are served alongside; the pig-shaped cookies have a hint of cinnamon and vanilla bean. Should you bring kids to dine with you, they'll be given a cookie dough pig at the beginning of the meal with sprinkles to decorate it to their liking.
I'll Smoke Manhattan ($15)
Debuting on the cocktail menu this week, the I'll Smoke Manhattan is an evolving experiment on a bourbon classic. With smoked Makers 46 as a base, the Manhattan is made with Carpano Antica Vermouth and Angostura and Orange bitters. The cocktail is then aged in charred oak barrels. Expect the drink to change; this particular batch of bourbon was cold smoked over hickory, the cocktail aged for six weeks. There are plans for a second batch whose bourbon will be smoked over citrus charcoal, before the cocktail ages for a shorter period.
Storm's Brewing ($10)
Here, a take on the Dark and Stormy, made with Gosling's Black Seal Rum and Canton Ginger Liqueur, is topped with a floater of cold Kelso Pilsner. The freshness of the Pilsner cuts through some of the sweetness of the cocktail. Green experimented with a number of Pilsners before settling on the Kelso, and describes the refreshing drink as "a good sipper."