“Part of what we set out to do here was to create something that’s sort of community focused in the sense that it’s affordable,” St. Denis said. “We’re trying to create a budget friendly, simple place for lunch and dinner.”
Credit: Natalie Jones
Credit: Natalie Jones
From Caribbean to barbecue
When asked why barbecue, Rainey said it’s because they really like smoked meats and the place was already set up for it. At Calypso, customers could get smoked wings, pork, jackfruit and several other items.
“We’re pulling from some of what Calypso was doing, so there’s a little bit of Caribbean elements still on the menu,” St. Denis said.
Yellow Springs Smokehouse still has Calypso’s jerk sauce, jerk chicken, coconut vegan chocolate pudding and the painkiller cocktail. They also have a new take on the coconut rice.
This switch to a barbecue concept was to reach a broader audience. The restaurant is a “Midwestern amalgamation of what you would expect from a typical barbecue concept” with items such as Carolina smoked pork and Texas-style brisket.
What to expect at YS Smokehouse
The sliced brisket is a good place to start on the menu. The meat is smoked for nine hours and then held in the smoker for another 10.
“It smokes to the point where it is smoked and then it rests,” St. Denis said. “All the fat and the juices recirculate in the meat as the connective tissue breaks down. That’s how you end up with that tender end product.”
The restaurant also has chopped brisket, pulled pork, jerk chicken, trout, turkey, tofu burnt ends, wings and a smoked wagyu burger.
Credit: Natalie Jones
Credit: Natalie Jones
All sides are made from scratch daily. Favorites include the macaroni and cheese, peach baked beans, boiled peanuts, chimichurri potato salad and miso collard greens.
“I feel like for me it was about nailing the things that really excited me about eating barbecue as a kid,” St. Denis said. “They all have a little twist on them.”
A lot of the sides are vegan, vegetarian or gluten free.
Credit: Natalie Jones
Credit: Natalie Jones
As for the sauces, the YSQ is the restaurant’s traditional sauce. Rainey and St. Denis’ favorite is the K-Pop that has a gochujang and pear base. Other sauces include:
- Bop’s Mop (Carolina Spiced Vinegar)
- Fresh (Chimichurri Vinaigrette)
- Calypso (Jerk Sauce)
- Screechin’ Peach (Smoked Habanero)
The Screechin’ Peach is the restaurant’s hot sauce. If you want the YSQ to be spicy, St. Denis recommends mixing it with the Screechin’ Peach.
Credit: Natalie Jones
Credit: Natalie Jones
Returning home
Rainey and St. Denis have been working on this concept since July. The two would meet at Ellis Pond once a week to brainstorm and discuss future plans.
“I worked for Brian previously at the Sunrise for a couple years back in the day and my life partner also has worked for Brian for like a decade,” St. Denis said. “We’ve been friends and neighbors for a long time.”
St. Denis was previously the executive chef at Corner Kitchen in Dayton’s Oregon District.
“I live in Yellow Springs,” St. Denis said. “I’ve been looking for a way to come home for a while.”
Coming full circle
For Rainey, having a restaurant on Xenia Avenue holds a special place in his heart. His first job in the restaurant industry was at Kentucky Fried Chicken when it once shared the space at 1535 Xenia Ave. with Taco Bell.
“That’s full circle,” Rainey said. “I was back there frying chicken when I was 16, doing the dishes and what not.”
Rainey is also the owner of Sunrise Cafe. He has owned the restaurant at 259 Xenia Ave. for 20 years.
MORE DETAILS
Yellow Springs Smokehouse offers casual counter service. For more information, visit yssmokehouse.com or the restaurant’s Facebook page (@yellowspringssmokehouse).
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