Smithy comes by its name honestly. The attractive, open space is in the former home of the Henry Potter Ironwork/Blacksmith Shop -- in business for more than ninety years, and a Dallas community fixture. Paying tribute to that history, Smithy is named for the English shorthand for "blacksmith."
History aside, Smithy is one of Dallas's best spots for modern farm-to-table fare. Unpretentious but creative, Smithy's menus unite the best American fare and global influence, for novel flavors that still manage to be accessible, even as they take you to unexpected places.
The heart of everything at Smithy is finding the best ingredients, from trusted and often local purveyors. According to Smithy, "locally-sourced food gives our chefs more creative freedom to experiment with organic produce, and responsibly-raised meats to introduce our community to an elevated flavor profile in global cuisine."
That might mean shared plates like "Tots Poutine," an all-American take on the Canadian classic; or Crab Nachos with blue crab, taro chips, jalapeno, heirloom pico, avocado butter, and sriracha aioli. The incredible "Pig & Pear 2.0" sandwich brings together Niman Ranch pork belly, BBQ rub, pear chutney, and pepper slaw; a Bacon Bratwurst with pecan bacon, beer onions, and whiskey mop sauce is just as compelling. "Unique Eats" include the unmissable "Luke's Hot Chicken," with peri peri spice, local honey, gin pickles, white bb-q sauce, whipped potato, and "Nana’s corn."
Cocktails, no less creative, include the "Flower Child," with lemon, bergamot, hibiscus and pomegranate infused vodka, and sparkling rosé; and "It's Amore," with Aperol, tequila, and lime. Of course, you'll find Texas beers on tap, too.
With a banquet room to host up to ninety guests, and a menu that's as crowd-pleasing as it is eclectic, Smithy has everything we love in a perfect event venue: the space, cuisine, and expertise to leave every guest happy.