This month, Tara Nieuwesteeg gives her take on 3 Stacks Smoke & Tap House.
I don’t eat meat. I haven’t for almost 13 years, so a big plate of smoky beef is really not my thing. But I grew up in Texas and can certainly understand the value of a good barbecue joint. It’s not just about meat, after all. A good smokehouse is about camaraderie, Texas pride, and, of course, beer.
It was in pursuit of a cold one that I landed at 3 Stacks Smoke & Tap House late one Friday night. It was easy to find. All I had to do was look for three stainless steel chimney stacks poking out from a red roof. Once inside, I took a look around at the country-chic decor, shiny wooden furniture, and two murals bookending the bar—one of a winged pig, the other of the state of Texas. A buffet-style line sits at one end of the restaurant, tables pack the rest of the place, and, straight ahead, a bar with beers on tap.
I slid into a spot at the long bar next to a trio who looked like they had been sitting there awhile. The men were middle-aged: one was tall and lean, the other burly and gregarious. Between them, a petite brunette absently sipped a frosty beer while the men discussed Texas Tech. I took a long look at the drink menu and then summoned the bartender, a buxom, Barbie-doll blonde. The bartenders (or cicerones, as 3 Stacks calls them) help diners match brews to their barbecue. But since I wasn’t eating, the selection was a little overwhelming.
