Smoke'N Ash BBQ

Smoke‘N Ash BBQ just might be the only restaurant of its kind on earth. Founder Fasicka Hicks was born in Ethiopia and her husband Patrick hails from Waco, Texas, and when the pair met in 1997 it was a match made in barbecue heaven. They started selling BBQ from a truck on the weekends in 2012, opened their restaurant in Arlington in 2018, and the following year they had the brilliant idea to incorporate the flavors of Fasicka’s homeland into the menu. The resulting fusion of traditional Ethiopian cuisine and Texas BBQ is a cross-cultural mashup for the ages, leading to it being named one of 2022's 50 Best Restaurants in America by the New York Times.

There’s simply nothing else like Smoke‘N Ash. The rib tips, pulled pork, and brisket are seasoned with a traditional Ethiopian spice blend called berbere before being hickory-smoked; the Tex-Ethiopian Smoked Spare Ribs are coated with a smoky, spicy deep red sauce called awaze; the Ethiopian stew known as doro wot is made with smoked chicken and aromatic spices; and the Ethiopian Meat Sampler is brimming with traditional lamb and beef stews and collard greens, and it’s all soaked up by the famous Ethiopian flatbread known as injera. Dining doesn’t get much more fun or exciting than this, and all of these globetrotting specialties are now shipping to your door!