I chatted Tuesday with owner-operator Brandon Luke about the project. “This is about energizing Henderson,” he says. “It’ll be 70 percent of the [food] menu we have at The Woolworth and the goal is dedicate 30 percent of the menu to exploring a wood-fired approach to food.” Chef Ronald Von Hatten, who oversees the grub at The Woolworth, will be at the helm of Smithy’s kitchen.
The space is currently being remodeled and will include a 1,000-square-foot indoor greenhouse-esque patio, which will allow natural light to flood the restaurant.
The beverage program will be more streamlined than that at The Woolworth, with some Prohibition era-style cocktails, but also more straightforward options. “The bar program is expanding into draft beer,” says Luke. “And it’ll include great craft cocktails as well as simple cocktails that are fun and approachable.” Mike Hernandez, who Luke refers to as the “bar chef,” oversees The Woolworth’s cocktail program, and will do the same at Smithy.
“It’s not just a place that’s a neighborhood bar,” says Luke. “It’ll be a classy but approachable atmosphere.”
Keep an eye on SideDish for a peek inside.