Instead of associating International Smoke with “barbecue,” it’s probably more useful to think of it as a sophisticated, chef-driven concept that, instead of focusing on a specific cuisine, demonstrates the various ways live fire cooking makes food delicious. Under the direction of E.J. Miller (SaltAir Seafood Kitchen, Riel), International Smoke really sets itself apart with its seafood preparations. From panko-crusted roasted oysters and sweet Gulf shrimp to a solid take on redfish on the half shell and chickpea-crusted fried snapper, fish lovers will find a lot to like on the menu. A stylish dining room and creative cocktails help make this one of CityCentre's top dining destinations.