As if opening one popular restaurant concept in the Museum District wasn't enough, Chris Williams is ready to double up. In the spacious backyard behind Lucille's, Williams' relaxed, modern take on Southern cuisine, this week he is opening U.S. Smith's BBQ, Beer and Garden that will offer a new side to the restaurant on Thursday, Friday and Saturday evenings.
“U.S. Smith was my great-grandfather,” Williams says. “He owned a butcher shop, BBQ restaurant and a country store in Fort Worth, Texas. From 1935 through 1955 he was also the reigning BBQ artisan of his day. My grandmother used to tell me about him flying to New York City to compete in BBQ cook-offs in Madison Square Garden."
The backyard restaurant will include a barbecue pit that's "large enough to smoke a whole pig."
The backyard restaurant will include a barbecue pit that's "large enough to smoke a whole pig" as well as luxe picnic tables that include a central trough for beers (or wine or champagne) on ice, in addition to a bar, herb planters and Lucille's vegetable garden.
Southern barbecue favorites including 20-hour brisket, hamburgers, grilled oysters on the half shell and whole roasted corn are on the opening menu alongside fresh versions of favorites like gourmet hot dogs, collard green kimchi and fennel coleslaw. In addition to Smith's regular weekend schedule, Williams will also open the barbecue every other Sunday for a neighborhood cookout.
Now that's Southern hospitality.