...saying that labor costs can be held down by not having it cooked slowly over a wood fire by a sullen man with a squint was like saying that a symphony orchestra would be cheaper without the violins.

— Calvin Trillin

Feeding a Yen

Smoke Daddy's Review of Smittys Market


MAIN FARE:Smittys Crew

  • Pork Chop - Oh my.  Juicy.  Good flavor.  On par with Kreuz: Better up front, but meat is a little chewy on the finish.
  • Lean - Very good, but maybe a bit too firm today (similar to Mueller's)?
  • Moist/Fatty - Marbled mix of meat and fat. Better than Kreuz.
  • Sausage - Good flavor, but insides are "mushy".


  • Smittys Meat Counter"Now Serving Beans" - Standard pintos.


  • Same old, historic building that Kreuz inhabited for so long
  • Pit area is the same great experience, with flames licking your feet as you walk in the door
  • Doesn't look as if process or cooking technique has changed
  • Flavor profile of meats is nearly (but not quite) identical to Kreuz.  It will be interested to see if changes come Rob and T-Bone peeking at Smittys Pits
  • along to differentiate, or whether they concentrate on getting better using the same model as Kreuz
  • New paint in dining room, and a few fixes noticeable (not $100-200K worth, though)
  • No paper towels on the tables?

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