Tropical Smokehouse replaced Mazie’s, one of our favorite restaurants, when chef-owner Eric Baker left to open Alley Cat, a small plate Izakaya with sushi and pastrami “sandos.” His partner, Jason Lakow, a former GM of famed Café Boulud, kept the space, teaming up with another Boulud alumnus, Chef Rick Mace, to serve South Florida-influenced Barbecue. Mace’s efforts have earned him a James Beard award nomination.
Tropical Smokehouse’s claim to fame, aside from chef credentials, is its commitment to Florida’s varied cultures and use of high-quality meats: its Southern heritage, Coastal culture, and Latino and Caribbean influences, coupled with Demkota prime brisket, Duroc pork, and house-made gator sausage. Meat is tender and smokey. Best Bets: Spicy Wahoo Dip; Hot & Sweet Hushpuppies; combo Plate (1/3 lb. meat and one side); Smoked Mahi and BBQ Scottish salmon; Jimmy Red Cornbread; sweet plantain; crispy yuca.
