Smoke House Newport, RI

We’re overjoyed to share that Smoke House is swinging its doors open again in 2024 after a period of thoughtful remodeling designed to elevate your dining experience in Newport, RI! This isn’t just a facelift; it’s a heartfelt renewal of our promise to bring people together over food that’s not only delicious but also rich with the bold flavors of New England and classic barbecue. Their team has infused every inch of our renovation with love and commitment, aiming to make your next visit an unforgettable one.

Meet Executive Chief Jennifer Bachman

At the heart of Smoke House’s culinary mastery is Chef Jennifer Bachman, a visionary who brilliantly merges the smoky essence of barbecue with the vibrant flavors of New England. Chef Bachman, a Rhode Island native, brings to our kitchen not just her expertise and creativity but also her passion for local, sustainable produce that shines through every dish. Her culinary journey is marked by an adventurous spirit and a relentless pursuit of perfection, making each meal not just a dish but a masterpiece. Under her guidance, Smoke House’s menu is a testament to the power of innovation while staying true to tradition.

Burgers and sandwiches include the Smoke Stack: twin 4 oz. beef patties topped with BBQ pulled pork, smoked gouda, beer-battered onion rings; BBQ Glazed Salmon with grilled pineapple, BBQ sauce, bacon, arugula and red onion; the Hog Pen sandwich with smoked pork butt, coleslaw, BBQ sauce on a brioche bun; signature New England Lobster Roll with Maine lobster, tarragon-dill dressing and celery on a split top bun; Fried Hot Chicken with a crispy chicken breast, shredded lettuce, pickled onion, hot sauce and garlic mayo; Smoke House Dawgs with two RI natural-casing hot dogs smothered in Smoke House beer cheese; and Fried Green Tomato sandwich with roasted red pepper, grilled portobello mushroom, and pesto mayo.

Slow-cooked BBQ offerings from the Smoke House’s Southern Pride Smoker include Baby Back Ribs, a Half Chicken, Pulled Pork, Beef Brisket, and Smoked Turkey Leg; the Smoke House Tasting includes two hog wings, four chicken wings and a half-rack of ribs. All combo platters are served with coleslaw and cornbread.

Behind the Smoke and Sizzle

Smoke House is part of the Newport Restaurant Group (NRG) family, which boasts an awesome lineup of restaurants across Rhode Island. This includes the iconic Castle Hill Inn, The Mooring Seafood Kitchen & Bar, 22 Bowen’s Wine Bar & Grille, Bar ‘Cino, and of course, Smoke House, all hanging out in Newport. Then there’s Trio in Narragansett; the Boat House in Tiverton; and over in Providence, you’ve got Waterman Grille and Hemenway’s. Not stopping there, Avvio Ristorante is chilling at Garden City Center in Cranston; Iron Works is holding it down in Warwick; Papa Razzi has two spots in the greater Boston area; plus there’s a Bar ‘Cino in Brookline, MA.

Vincent Porcaro

Introducing Vincent Porcaro, who has a palate refined by years of exploring the smoky depths of barbecue cuisine, Vincent brings to Rhode Island BBQ News a wealth of knowledge and a burning passion for all things BBQ. His journey through the world of BBQ has taken him from the tender, slow-cooked brisket of Texas to the tangy, pulled pork of the Carolinas, each flavor leaving a lasting impression on his discerning taste buds. Vincent’s dedication to mastering the art of BBQ shines through in every bite, as he continues to push the boundaries of flavor and technique in the world of barbecue.

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