Texas-style barbecue’s popularity in O.C. shows no signs of slowing down. The latest contender is Holé Smokes. Founded by Ian Bason, a second-generation restaurateur who leads the day-to-day operations at his family’s Mexican restaurant, Holé Molé, and chef Dan Ramon, a Texas native and BBQ enthusiast, the Costa Mesa eatery will officially open Thursday, Oct 12.
“After more than a year filled with smoke, patience and a lot of love, Holé Smokes is bringing the heart and soul of Texas barbecue to Orange County,” Bason said in a written statement. “This venture has been an eye-opening experience in restaurant ownership and a true testament to the strength of family, and although there were more setbacks and trials than anticipated, we know the wait will be well worth it.”
The inaugural menu will feature brisket, tri tip, pulled pork, smoked shrimp, St. Louis-style ribs and chicken, all of which can be purchased per plate (with one or two sides) or by the half pound. Plates come with such barbecue staple sides as mac and cheese, broccoli slaw, potato salad, beans, chips and queso, and fries.
Holé Smokes also prepares brisket and pulled-pork sandwiches, as well as smashburgers.
All meats are smoked on the premises using pecan and oak logs. The restaurant will seat 50 guests inside, 18 at the expansive bar and 30 on the patio. It opens in the same complex as Doria’s Haus of Pizza and Green Chilis.
Holé Smokes will be open daily from 11 a.m. to 9 p.m.
Find it: 1500 Adams Ave., Unit 100B in Costa Mesa; holesmokes.com
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