The Smoky Mug, Richmond’s innovative cafe and smokehouse, has just soft opened their new, much more spacious location at 2930 North Ave.
They plan to start hosting full hours Monday, Aug. 11; diners can look forward to some new flavors and social opportunities.
“We’ve kind of built this new version of ourselves,” says co-owner Dan Lee. “We’re super proud and excited.”
Since launching almost five years ago, The Smoky Mug has become sought after for its succulent craft barbecue and Tex-Mex-inspired dishes, like brisket, carnitas tacos, avocado bagels and mostaza potato salad. But with new adventures come new opportunities.
“The menu will largely stay the same but we’re adding a few things and changing a few,” says Lee.
The Mug’s white oak and hickory-smoked barbecue offerings (overseen by co-owner and pitmaster Ryan Maynes) will mostly be untouched but there will be some old favorites returning, like the smoked half-chicken. “[We had it] when we started but nixed it in the past, but we’re bringing it back,” says Lee.
The adored breakfast burrito, packed with folded egg, hash browns, Hatch green chiles, salsa roja and cheddar in a house-made flour tortilla, isn’t going anywhere, but there will now be an option to have it as a breakfast bowl. It was a move the owners decided on after noting many customers asked for the meal to be tortilla-less.
Vegetarians and vegans aren’t forgotten. While The Smoky Mug is still working through this area there will be a tofu taco and some future menu tryouts. “We’ve done things in the past like smoked spaghetti squash,” says Lee.
But customers will notice some adjustments, like fewer breakfast bagels. “We’re reducing our bagel inventory to make room for house-made biscuits,” says Lee.
Guests can also look forward to the 10-seater bar, which will feature ranch water (tequila or mezcal, lime and Mexi-mineral water) and an horchata-espresso martini on draft, plus exclusive cocktails to order designed by Beth Dixon of Salt and Acid. Keep an eye out for a guava lavender margarita; lemon espresso old fashioned; and strawberry, pistachio and coconut refresher called “The Front Porch”.
“It has been a very collaborative process, we’re super excited,” says Lee regarding the cocktail creations. “[Beth’s] not only been a customer but a friend of ours and understands our vibe.”
Founded in late October 2020, The Smoky Mug came to be thanks to a strong desire to revamp a Northside neighborhood coffee shop. “I always had my eye on it,” says Lee. “I wanted to make something better.”
The location eventually went up for sale and Lee and Maynes purchased it. After much deliberation, they settled on an unusual hybrid idea: a cafe and barbecue joint.
“We went head first and since then have had great reception,” says Lee. “[The restaurant has] a Southwestern design, slightly modern, a little industrial and eclectic. We’ve always been focused on details and aesthetics as part of the experience. [We] don’t think of it just as a restaurant, but as an experience.”
And that experience became irresistible to the community, to the point where The Smoky Mug outgrew its original location.
The partners wanted to stay tied to the neighborhood, and last year, just one block away, a building went up for lease. They jumped and since then have been working with local developer Cory Weiner, who owns the building, dealing with renovation and additional build-outs which are creating more space to dine, work or just hang out.
Smoky Mug partnered with local architecture firm Fultz & Singh Architects to design the space, which features a dining room and small lounge area that will both be able to fit at least 30 people each, a stark contrast from the old dining room that could only fit around a dozen total. The exterior, designed with the help of landscaping and floriculture services company Little Garden Girl, features a dog-friendly, partly covered patio that accommodates about 40 guests.
The Smoky Mug will be open for breakfast, lunch and dinner Monday to Friday 7 a.m. to midnight, Saturday 8 a.m. to midnight, and Sunday 8 a.m. to 9 p.m. There will also be Coffee Power Hours running 3 p.m. to 4 p.m. (before happy hour kicks off) which includes discounts on certain cafe beverages and pastries.
“We want this to be a space for all,” says Lee. “[Where] neighbors feel comfortable coming multiple times a day.”
