Fire + Smoke — Restaurant in Knoxville

Update: I typically don’t respond to generated responses but let me be clear. My experience was my experience. You responding as though this is not what happens is not cool. I only write reviews when the experience is really great or really poor. And my experience was poor. I had a direct view of the back door and trust me, no one was coming in and out with items other than their phones. They also did not wash their hands unless there is a sink outside . The staff may of followed protocol while being inspected but not last week. As for the 27 min from order to table, I won’t dispute that. What I will say is I waited an extremely long time before I was asked to place an order. I did not eat a portion of the steak. I actually bit into it and spit out the raw fat. The steak was more like 60% fat. I know what a quality ribeye is like and that was not quality. Not to mention the fact that it wasn’t even cooked as ordered. I appreciate you taking the meal off the bill considering I did not eat. I did leave there and head to Conner’s. Unfortunately I did not read the reviews until after my visit and I would suggest you read them too, as manager/owner, as my experience is consistent with others. Instead of being defensive which I get, maybe dig into the issues.

The service set the tone for a bad experience but the food was just as bad if not worse. It was not busy at all but our server would only come to the table about every 25 min which sucked because my drink was horrible which is odd considering they market specialty cocktails. My steak had absolutely no taste and 90% of it was raw fat. They did offer to make me something else but I passed considering it took almost an hour to receive our food (only two of us). The slow service may be contributed to multiple staff leaving out the back door. It was a turn off seeing them go in and out the door and then directly to the kitchen or directly to the table to wait on someone without washing their hands. The Health Department would have a field day of citations here. I am now headed to Conners. Fire and Smoke. I was hoping for a better experience. The pictures and such online do not match the...

Had our first meal here this evening. We were impressed. This is a small place , so it’s relatively quiet. Also, if you are price conscious, this may not be the place for you. It’s not ridiculously expensive, but it’s not cheap. And that’s because the food is excellent.

My wife and I split everything and there was still food left over. We started with the broccoli and cheddar soup which was the best we’ve ever had. The cheese was probably smoked and it was really good. We also had the kilt salad with a bacon fat vinaigrette that was divine. Reminiscent of something you’d get in the French provinces. We split the 16 Oz ribeye which was done to perfection, medium rare. The macaroni and cheese was good but the smothered collards were noteworthy . They have a balsamic concoction that is a really interesting twist on a southern soul food staple.

Of note, the bar has vodka and bourbon from the Castle and Key distillery in Kentucky. One of the lesser known distilleries, they make excellent spirits. I had the wheated bourbon on the rocks and the Castle and Key Old Fashioned to see what the bourbons tasted like as they were unavailable when we visited the distillery several years ago, so I was curious as to how good they might be. Very.

The wine list is not big, but it is solid. There’s something that will pair with your meal. Your server will be able to guide you.

We didn’t sit in the bar area, but it looked really cool. On our next visit, we’ll sit there to see if it’s as good as we think it will be.

Update 1/12/24: Fire + Smoke recently reopened under new ownership, Greg and Tara, and they were kind enough to come over and ask about our experience: just as good as before. This time we sat at the bar where Joe chatted with us while he crafted cocktails. The wait staff could not have been nicer as they came to pick up orders for their tables. The short rib bolognese was outstanding as were the deep fried Brussels Sprouts. My wife and I split the flourless chocolate tort, and it was really good as well. This place is worthy the trip. Just don’t take our...

Archer, of Archer’s BBQ fame, assembled a fantastic team from across the nation, found a great location, and presented a menu sure to please the most fastidious palate.

The appetizer charcuterie platter was amazing and full of deep smoky flavors. The starchy corn sticks reminded me of my mother’s own she baked in a cast iron mold when I was a child and I think that was the surprise hit for me. I thought the New York Strip prepared for me was absolutely perfectly prepared. I also ordered the bacon jam as it just sounded like a perfect flavor salty and sweet. alongside the finest cuts of beef I have tasted at the Peter Lugers and the Gibson’s level of prime steakhouses of the world. Fire+Smoke features an à la carte menu and featured nicely sized portions.

The cocktail and wine list had a variety of vintages that pair well with any choices from the menu. I did think the drink menu was a little sparse, but the focus is the food and will grow as this establishment grows. Don’t think that sparse means inadequate. I had a delicious martini to start and then changed to wine with my dinner. Our waiter described the wine I should pair with my steak, and it was delicious. A friend at another table also shared a glass with me from their bottle, and it was delicious also.

Combine this high level of cuisine in a relaxed, casual atmosphere and it’s a sure winner for West Knoxville. No need for a stuffy dinner jacket or my grandfather’s formal attitudes. The attention again is focused l upon the cuisine and is exactly where it should be placed.

Executive Chef Bryony Hensel and her professional kitchen have combined recipes and flavors from across our great nation. Don’t forget to order the cobbler!

Thanks and kudos to Archer Bagley, Chef Bryony Hensel, and the entire staff of Fire+Smoke. This is a fine establishment and I wish you years of success. I am looking forward to watching this become one of the South’s premier...