With a solid reputation as a carnivore’s hotspot, Smith is the brainchild of “internationally renowned craftsmen” including Chef Ian Kittichai, Chef Peter Pitakwong, and Chanond Purananda. They united as team to create a restaurant that incorporates international nose-to-tail dining, sustainable practices, and sleek rustic style in a reclaimed 40 year-old warehouse in central Bangkok. The first of its kind in Bangkok, the menu utilizes various cuts of meats and combinations of fresh wholesome produce to create a diverse symphony of flavors. The concept and cuisine is a hit with those who crave innovative cuisine, artfully unique ambience, and exceptional dining experiences.
Finding the venue can be a bit disconcerting, as it purposefully looks like an abounded building upon first glance. Smith has a very industrial and masculine theme and they feature a main dining room, two outdoor terraces and a private dining room on the second floor with its own show kitchen. It’s a chic interplay between exposed brick, ironworks, polished concrete floors and reclaimed wood and the main dining room incorporates family style dining tables as well as traditional seating. The room is filled with upbeat pop music and a full service bar is available to make one of a kind signature cocktails. Be sure to check out Chef Ian’s and Peter’s private knife collection called The Blacksmith Shop on the second floor. It’s a professional Japanese knife and culinary utensil showroom where you can purchase the knives on display.
The menu features unique signature nose-to-tail cuisine and all produce, meat and fish are humanely, organically, and locally sourced whenever possible. Classic favorites from the standard menu include the Head Cheese Salad, The BBQ Lamb Ribs, Ox Tail Soup and the Charcoal Beef Tartar which is especially nice. The beef tarter is served with a runny egg yolk, capers and pistachio and incorporates some Thai laarb spices which add an exciting element of texture and flavor. Also try the Chicken Tonnato w/ Green Grapes, Tuna cream & Truffle which is inspirational. This is a soft and subtle dish of perfectly complementary elements. Another favorite is the Barramundi w/Crushed Peas, Seaweed & Coral Sauce. The fish is presented two ways with the rich and fatty belly meat and the fillet cooked separately. The coral sauce made from lobster is stunning and the seaweed and pea add just the right touch of color and crunch. Another option worth mentioning is the Pork Sausage & Mash. Lovely handmade artisan sausages are served with a side of “smoked” potatoes and a bed of galian and Brussel sprouts. The potatoes are super smoky and rich and go well with the fennel in the sausage. For cocktails opt for the Holy Leaf & Spiced Root which is made from white rum, fresh pineapple, holy basil and lime, or the Gold Smith which is by far my favorite cocktail. Made from real butter, fresh rosemary, honey washed JW Gold Label, sweet vermouth and orange bitter, it is the kind of drink that is sure to put “hair on your chest”. End your meal with a signature dessert such as the Chocolate Peanut Tart w/ Citrus & Cointreau Ice Cream. This is a magical treat with four distinct layers of various chocolates and a brilliant coconut brittle twill. The orange and chocolate are a match made in heaven and this complex dish is delightfully cohesive on the palate.
While they are a bit on the timid side when it comes to really pushing the boundaries of nose to tail dining, Smith gets points for effort. The cuisine is very approachable and familiar and the prices are reasonable with most starters under $9.22USD (300Baht) and entrees averaging $15.37USD (500Baht) to $21.52USD (700Baht). Be sure to check out their weekend brunch which gives you access to an “all you can eat” ala carte menu as well as a free flow wine option for an additional fee per person.
1/8 Sukhumvit Soi 49, Sukhumvit Road
North Klongton, Wattana Bangkok 10110
Tel: +662 261 0515-6
BTS: Thong Lor