Kenny’s Smoke House to Open in Plano This December 2012

The man behind Kenny’s Wood Fired Grill, Kenny’s Burger Joint, and Kenny’s Italian Kitchen is opening another eponymous restaurant, but this time it’s all about smoked meats and barbecue. Kenny Bowers, who seems to have his hand in everything, is geared to have Kenny’s Smoke House open in The Shops of Legacy this December. Read the rest of the press release below to get taste of what’s to come.

Kenny Bowers must be smoking something – brisket and pork to be exact!  The acclaimed chef and his business partners, Mike Hutchinson and Bob Stegall, will open Kenny’s Smoke House at The Shops of Legacy this winter.  The 2,700 square foot restaurant will showcase a variety of smoked meats as well as favorites that fans of the popular chef have come to expect.

“I’ve always been a weekend barbecue fan,” notes Bowers.  “This is a restaurant concept more than twenty years in the making.”  Bowers has not only been barbecuing recreationally for years, but has visited many of the nation’s top destinations for grilling, smoking and barbecuing meats to evaluate techniques and ingredients.  The menu will feature pulled pork, brisket, both beef and pork ribs and smoked sausage sourced from Southside Market in Elgin, Texas.

Bowers will slow smoke a variety of meats and seafood daily over hickory.  “Hickory is like the Pike Place Blend of smoking woods,” notes Bowers.  “It provides an easy, comfortable smoke level and burns to just the right temperature.”

Guests will enjoy the festive mood in the restaurant as strains of blues and jazz create ambience.  The warm intimate dining room will feature exposed brick and rich mahogany wainscoting.  But like all of Bowers restaurants, guest comfort and experience will take the forefront.

Kenny’s Smoke House will join other restaurants opened by this successful team, including Kenny’s Wood Fired Grill, Kenny’s Burger Joint and Kenny’s Italian Kitchen.


  • Irodguy

    Hopefully he will also hit his seafood roots with some smoked fish. How about smoked mussels?