The barbecue restaurant between Fort Worth and Dallas is a place to eat Texas brisket and ribs plus Ethiopian-spice stews and vegetables.
The striving little south Arlington restaurant has thrived, traveling an unlikely path to national fame.The unlikely combination itself made Smoke’N Ash BBQ a curiosity, although not as much a curiosity as a long-ago Fort Worth his-and-hers business, Jackson’s BBQ and Wig Shop., praising the missir wat lentil stew and Ethiopian-spiced collard greens along with brisket, pork ribs, rib tips and doro wat chicken stew.
Fasicka and Patrick Hicks family began experimenting with serving Ethiopian food almost from the day in 2018 when Smoke’N Ash opened in one of the most generic strip shopping centers in the suburban sprawl of south Arlington. But the pork ribs are far better than average — thick and peppery — and the hickory-smoked brisket is soft and flavorful, the same brisket that launched Patrick Hicks’ career from a south Arlington food truck.Fresh-made desserts include an excellent peach cobbler and red velvet, lemon and other cakes. Warning: If you go too late on a Sunday, they’ll all be gone.
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