Even after the lunchtime rush, the dining room at Smoke BBQ Joint is bustling.
The trendy eatery that opened in February is a dream come true for owners Josh and Jenna White, who say they spent years imagining what their own restaurant would be like.
There’s been a “huge response, it’s unbelievable,” said Josh.
The couple, both from the Harrisburg area, call themselves “homegrown,” and— true story—they first met at a barbecue restaurant. They bonded over a shared love of food and, together, kept a journal of what worked and what didn’t at the many restaurants they visited throughout the country.
They were living in Miami when they came up with the concept for Smoke. At the time, Josh was working in the music industry, and Jenna was pursuing a career in psychology. They decided to leave it all behind in hopes of bringing good eats to people back home. Josh says he created a draft of the restaurant’s menu, and, a week later, they were back in Pennsylvania.
“We like to make things happen,” he said.
All of 2012 was spent developing a business that aims to serve up killer barbecue, while keeping a focus on being local, sustainable and organic. They originally had their sights set on Route 22 or Linglestown Road for their business. However, they ended up in a plaza on Patton Road outside of Linglestown after a few other locations fell through.
They chose the site because it’s heavily traveled, and Josh describes the space as nothing more than four walls when they moved in. They basically had a blank canvas, which gave Jenna, who is behind all of the design, free rein to do exactly what she wanted.
“We wanted it open and inviting,” she said. “We kept it simple.”
Mason jar light fixtures hang from the ceiling, the colors are warm, and earth-toned and feel-good-food ideals are written on chalkboards. Josh says the open, simple design allows customers to “bring their attention back to the table.” And, on the table, patrons will experience what the Whites describe as “modern American barbecue.”
A must-have on the menu is the pulled pork sandwich. The meat is organic, comes from a farm in Mount Joy, along with all the other pork and beef the restaurant serves, and is smoked to perfection. And why wouldn’t it be? After all, the couple says they have a foundation in smoking meats and even own a smoker at home. The pork is topped with Carolina sauce and coleslaw, and comes accompanied by hand-cut fries.
Besides the main course meats on the menu, there are a lot of “small bites.” Not to be confused with appetizers, this section of the menu includes everything from fried green tomatoes, cheddar grits, “awesome mac and cheese” and fried chickpeas to pork belly, cheese steak egg rolls and crispy pig’s ear.
Everything served at Smoke is made from scratch, right down to the dressing and sauces. Ninety percent of Smoke’s food comes from within a 25-mile radius, and the Whites say one of the main things they love about returning to Pennsylvania is access to all of its fresh resources. The couple now looks forward to “the growing season,” as local farms soon will be overflowing with a variety of fresh food choices.
The cost to dine at Smoke is modest, as small bites range from $3 to $9 and sandwiches cost $8 to $11. “Our restaurant is sexy and the food is sexy, but it doesn’t need to be super-expensive to be sexy,” said Josh.
Right now, Smoke is open Tuesday through Sunday and serves lunch and dinner, but the Whites may add a brunch menu down the road. Also on Josh and Jenna’s list of things they’d like to do: opening a butcher shop or a restaurant on the West Shore. For now, though, they are simply soaking up the success of their first restaurant and staying very, very busy.
“‘I’ll sleep eventually” Josh says with a laugh.
Smoke BBQ Joint, 2308 Patton Rd., Harrisburg. Open Tuesday to Thursday, 11 a.m. to 2:30 p.m. and 4:30 p.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 2:30 p.m. and 4:30 p.m. to 10 p.m.; Sunday, 11 a.m. to 8 p.m.; closed Monday. Contact 717-695-3148 or visit www.hickorysmokedgoodness.com.
