Covington's Ox Lot 9 team to open barbecue restaurant

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Smoke BBQ, a new restaurant from the team behind Covington's Ox Lot 9, is set to open Aug. 1 on Collins Boulevard. - COURTESY SMOKE BBQ
  • COURTESY SMOKE BBQ
  • Smoke BBQ, a new restaurant from the team behind Covington's Ox Lot 9, is set to open Aug. 1 on Collins Boulevard.

Smoke BBQ  (1005 N. Collins Blvd., Covington, 504-907-3985), a new restaurant from the team behind Northshore restaurant Ox Lot 9, will open Aug. 1. 

Ox Lot 9 chef Jeffrey Hansell, who cooked at Luke and Commander's Palace, and his wife, Amy, who is the general manager at the fine dining bistro inside the Southern Hotel, say their new restaurant will open this weekend, pending inspections.

The new restaurant is in the building that formally housed Thai Kitchen, near the intersection of Collins Boulevard and Lee Road.
Outfitted with a large cook shed in the rear of the building, the restaurant can seat roughly 25 people on a shaded, wooden deck outside and 40 people in the dining room. 


The theme is significantly more casual than the fine dining experience offered at Ox Lot 9 (428 E. Boston Road, Covington, 504-400-5663), which opened in summer 2014. Still, the owners says their new venture will be a step up from more casual barbecue standbys. 

The team came up for the barbecue concept with the help of Ox Lot 9 sous chef Nate Meharg, who grew up barbecuing with his father and grandfather, and he had aspired to take it to a professional level. He’ll helm the pits at the spot and says he plans on sourcing all local ingredients.

“Everything will be made fresh, in house, from scratch,” Meharg said in a prepared statement. “The rubs are made in house. The sauces. We’re using local wood, no charcoal." 

Meharg draws techniques for barbecuing from all over the South. There’s Texas-style 12-hour brisket, St. Louis-style pork ribs, pulled pork and vinegar-based Carolina sauce, rib tips, and an Alabama-style white barbecue sauce, among other items.

Sides include macaroni and cheese, Southern-style greens, coleslaw, potato salad and baked beans.

Dessert is under the guise pastry chef Breanne Kostyk, who will make ice box pies, root beer floats and malts.

For more information on the restaurant, visit the website here. 


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