The moment Third Wave’s barbecue expansion was teased, expectation followed — and for good reason. If it mirrored the restaurant’s existing caliber, a new go-to in New Smyrna Beach was inevitable. And it appears we’re in luck.
Third Wave Smokehouse made its debut in late February at 218 N. Orange St. next to Sugar Works Distillery, where customers can enjoy a cocktail with their Smokehouse meal — supporting two local businesses in one outing.
The restaurant, originally planned as a potential prep space or satellite kitchen, operates in a fast-casual fashion, inviting guests to browse the menu, place their order at the walk-up window and grab a seat at one of several umbrella-shaded picnic tables.
Under Third Wave Executive Chef David Moscoso, the kitchen turns out a photo-ready array of Texas-style BBQ favorites with a “Florida fusion” according to its social media — from maple garlic butter hickory smoked turkey to the pastrami short rib Reuben, brisket tacos and hickory smoked and butter poached Florida golden tile fish.
Can’t decide? Opt for a smoked platter with up to three meats of choice and two sides, my recent pick being the smoked turkey — a balance of slightly sweet, savory flavor with a hint of char — and the brisket, its smoke-kissed bark giving way to buttery-soft meat worth every penny.
Sides range from fresh collard greens to cowboy beans, hot Cheeto-dusted mac and cheese, smokehouse chili (my pick) and pasta salad, though guests are encouraged to check the restaurant’s social media pages for its most up-to-date menu.
Third Wave Smokehouse is open 11 a.m. – 6 p.m. Thursday – Sunday. For information, visit facebook.com.
This article originally appeared on The Daytona Beach News-Journal: Best BBQ restaurants in the Daytona area? Here’s one of my favorites
Reporting by Helena Perray, Daytona Beach News-Journal / The Daytona Beach News-Journal
USA TODAY Network via Reuters Connect
