The team of operating partner Jason Johnson, culinary director Jim Camp and executive chef Boo Hee Newman are making a significant investment in the large 5,000 square foot space to feature a full-service restaurant and large bar area.
Newman was most recently head chef at Cheever's Cafe and Johnson and Camp each has more than 20 years of culinary experience.
While living in Indiana, Johnson visited Oklahoma City and saw great potential in the surging local food and beverage scene.
He describes Smoking Boar as a modern take on barbeque to feature traditional items such as brisket, turkey, and ribs but with a strong emphasis on smoked fish, including salmon which will be a permanent feature of the menu.
Sausage will be from scratch and offered for sale at their front counter.
Sides will be a mix of traditional items and some different, more upscale dishes.
Johnson is planning a robust beverage program with signature cocktails and 40-50 beers offered.
Dinner and lunch will be offered as will weekend brunches with acoustic music.
The Smoking Boar hopes to open at the end of June or beginning of July at their location directly north of The Ranch Steakhouse.
