Smokehouse 91 Makes Its Way Next Door to the Village Butcher in Mayfield on March 11
by Douglas Trattner | Mar. 10, 2025 | 9:11 PM
Ladner describes the restaurant as a “stripped down, bare bones, traditional Texas barbecue.” Unlike at Smokin’ Q’s, the barbecue restaurant that Ladner and Quagliata replaced with Cuoco Bello, Smokehouse 91 will be primarily carryout. The meats, cooked for hours in an offset smoker, will be sold mainly by the pound (1/2-pound minimum). Guests can expect a roster that includes brisket, pulled pork, ribs, turkey, sausage and chicken.
The meats will be carved to order and served with sliced white bread, pickles and onions. The sides and sauces will be classic but tweaked.
"We wanted to do this very old-school -- the traditional Texas way," says Ladner.
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Douglas Trattner
For 25 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work as co-author on Michael Symon's cookbooks have earned him four New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor has garnered awards of its own.
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