“I am bringing all the cooking skills I learned in Texas, California and France together at Smoke Berkeley,” says Chef-Owner Tina Ferguson-Riffe
Our unique recipes are a must. Tina brought her mom’s recipe for the cole slaw and potato salad.
Fresh chiles play a role in our “Mexican” Jalapeño Mac & Cheese. It is tasty, warm and gooey, and the cheese crust on the top adds the final touch.
Sean’s cheesy rice is a delicious mixture of warm and soft rice with enough cheese to give smooth creamy flavor.
Fresh garlic makes its presence known in our baked beans, made after a very special recipe from old Mrs. King back in Texas. They are smoky, a little sweet and spicey, with generous portions of brisket.