Smoked and its underground speakeasy, The Burnline, introduce seasonal menus

Smoked, located at 1643 Main Street, has introduced its new spring menu, which includes farm-to-table dishes as well as an array of bright and fruity creative cocktails. Beneath the main restaurant, The Burnline, a speakeasy known as an intimate underground haven, has also debuted its latest cocktail and spirit menu.

Smoked highlights creations such as the Duroc Pork Chop and Pan Seared Duck Breast, expertly crafted to reflect the finest seasonal ingredients. From seafood options to smoked meats, each dish is thoughtfully curated to embody the essence of farm-to-table and culinary excellence that Smoked is known for.

Under the guidance of Bar Manager, Roderick Williams, Smoked’s award-winning cocktail program introduces a collaborative new menu across both the main bar and The Burnline.  Among these is the Basil & Bell, a tequila concoction that marries amaro cappelletti, strawberry, bell pepper, and lime and the Fresh Start, which embodies the freshness of the spring season and features patron reposado tequila, pineapple, hazelnut, lemon, and aperol.

Meanwhile, whiskey and rum aficionados can escape to The Burnline to savor unique offerings like the Kentucky Buck and the Garden of Gaia, along with four other enticing creations, alongside a curated selection of rare and allocated spirits. The menu features a total of six hand-crafted cocktails, including three rotating creations and three beloved classics.

Roderick Williams, Smoked’s Bar Manager, expressed his enthusiasm for the new offerings, stating, “Our latest cocktail creations for the spring season are inspired by fresh flavors and creative pairings. We crafted this menu to complement our new dinner offerings with fruit-infused concoctions and spring twists on classic favorites. It’s always fun creating menus with their own unique flair. While the upstairs menu embraces a more playful and seasonal approach, the downstairs menu focuses on the rich history and lineage of cocktails.”

Both new menus cater to a range of tastes. Smoked’s upstairs menu presents a playful twist on seasonal creations, complete with weekly drink features and three new mocktails. Meanwhile, The Burnline’s menu focuses on the complex process behind crafting simple, elegant cocktails. Honoring the history and lineage of cocktails, The Burnline emphasizes deeper flavor tones using premium spirits.

Beyond the unveiling of the new menu, the spring season at Smoked continues to bring a series of unique events designed to involve guests. From culinary-focused events like the bi-weekly Oyster Series, to interactive cocktail workshops in the monthly Cocktail Classroom, Smoked offers a variety of ways to indulge in the latest offerings.

About Smoked

Stay updated with Smoked and The Burnline latest news and promotions by following Smoked on Facebook and Instagram. Smoked is an upscale, contemporary microbrewery, speakeasy, and fine dining experience all wrapped into one in the heart of the Main Street District. The historic location, originally constructed in the mid-19th century, has won preservation awards in recognition for their exceptional accomplishment in rehabilitating a facet of South Carolina’s architectural and cultural heritage. The Burnline is an underground speakeasy with a vast selection of rare bourbon, whiskey, and spirits located beneath Smoked. For more information, visit www.smokedsc.com or www.theburnlinesc.com.