Smoke Opens New BBQ Stall at Cross Street Market

| December 5, 2017 | 0 Comments

Smoke opened its new 250 sq. ft. BBQ stall today at Cross Street Market. The stall is adjacent to Nick’s Inner Harbor Seafood and at the former home of Tian’s Teriyaki.

This is the second location for Smoke which opened a couple years ago in Cockeysville. Smoke was started by longtime best friends Keith Thompson and Josh White who both lived in Los Angeles and worked in the music industry before opening the restaurant. Their passion for music can be seen on Smoke’s Instagram page where they perform BBQ-inspired rock songs. White has also been a chef for many years.

Smoke’s smoked BBQ menu includes sandwiches with chuck roll beef, pork, chicken, and tofu, along with platters including ribs and wings. White told that some of the most popular items include the Boss Dawg sandwich which includes pulled pork, house-cured bacon, cheddar, cole slaw, crispy onions, jalapeño-bacon glaze, and pickles. He also raved about the wings that are smoked and grilled and topped with Smoke’s house BBQ sauce. Sides include cole slaw and chips, and they are hoping to add smoked beans soon.

For drinks, Smoke’s Cross Street Market stall will serve Zeke’s Nitro Draught coffee and Boylan’s sodas. Smoke will use the Cross Street Market’s upcoming market-wide liquor license in the future.

White told that the stall took about a week to get ready. It includes a black and white color theme with the Smoke logo, and a bench covered in rock and roll pictures that seats 8 to 10 people.

Smoke’ stall location is temporary as the market works through phased renovations, but Smoke will be a permanent part of the new Cross Street Market. At its final stall, there will be window, called “called Second-Hand Smoke,” taking late-night orders.

White told that Smoke’s second location came together after Arsh Mirmiran of Caves Valley Partners, the redevelopment team at Cross Street Market, “randomly came in to eat” at Smoke and later asked if they would be interested in opening a location at the Cross Street Market. Thompson and White had already been thinking about opening a location in Baltimore City.

“We are super excited to be open,” said White. “I don’t know if Baltimore is ready for us.”

Smoke will be open every day from 11am to 7pm. It also offers catering.

Smoke will join Sundays, a creative doughnut and fried chicken sandwich concept from Phil Han of Dooby’s; Cookie Dough & Co., a stall serving safe-to-eat edible cookie dough; and a soup and yogurt parfait stall Prescription Chicken as new tenants at the Cross Street Market. All three will open in the near future.

Several existing merchants have signed on for an additional two years as the redevelopment begins. These tenants include Steve’s Lunch, Fenwick Choice Meats, Kwon’s Fresh Produce, and The Pretzel Twist. New tenants coming to Cross Street Market in the future include Annapolis-based Ceremony Coffee Roasters; DC-based Cucina Al Volo, which will sell pastas with locally-sourced ingredients; and Sarah Simington, owner of Federal Hill’s Blue Moon Too, who will open a stall selling quirky home goods.

Cross Street Market vendors that recently closed include The Flower Shop, Mondawmin Chicken, and Tian’s Teriyaki. The Flower Shop relocated to 1206 Ridgely St. in Pigtown/Carroll-Camden Industrial Area. Big Jim’s Deli announced its last day of business will be December 16th.

Read’s articles detailing the different aspects of the Cross Street Market redevelopment here.

Thompson and White

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Founder and Publisher of, longtime resident of South Baltimore, and a graduate of Towson University. Diehard Ravens and O's fan, father of three, amateur pizza chef, skateboarder, and "bar food" foodie. Email me at and follow me on Twitter at @SoBoKevin.