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Peek at the Birria, Pizza, and Wings Menu For Austell Gastropub Chef Smokeys

Pop-up Chef Smokeys ATL opens as a restaurant on March 2 serving up its popular birria tacos, along with burgers, pizza, and wings

Open-faced birria tacos topped with beef birria and cheese cooking atop a griddle at Chef Smokeys ATL in Austell, GA Chef Smokeys ATL [Facebook]

Gastropub Chef Smokeys ATL, owned by chef Mauro Cruz and Carlos Bickers, opens Tuesday, March 2, on Veterans Memorial Highway in Austell. Like the pop-up, Chef Smokeys the restaurant serves Cruz’s signature beef and chicken birria, birria tacos, and birria nachos on the menu, along with pizza, burgers, and wings from Bickers’ former restaurants B3 Bar and Isabella’s Pizza.

In addition to birria tacos and nachos, the menu for Chef Smokeys ATL includes a birria burger, birria pizza, and fries topped with birria meat as well as appetizers like jalapeño poppers and garlic knots. Expect new dishes and daily specials to be added to the menu as the restaurant ramps up service. Chef Smokeys ATL also features a full bar and a walk-up window for takeout orders.

Cruz and Bickers installed dividers in the dining room and have spaced seating out to allow for at least six feet between tables. Masks are highly encouraged. For now, Chef Smokeys ATL plans to open for dinner service, Tuesday through Saturday, and lunch on Sundays until 4 p.m. Weekday and Saturday lunch service should begin in the coming weeks.

“We want to thank everyone who has patronized us and helped us go from back yard tacos to pop up trailer to a brick and mortar building in the last year. We have come a long way in a short time and with our March 2nd soft opening we look forward to bringing a new and exciting spot to Austell, an area that has recently seen an increase in revitalization in which we are happy to be a part of,” a representative for the restaurant tells Eater.

Originating in the Mexican state of Jalisco and traditionally made as a savory, chile-laden stew using goat meat, birria traveled north to Tijuana becoming a street taco, and then to Los Angeles, before spreading to other parts of the United States. The Tijuana-style birria de res taco sees goat, lamb, and now beef slow cooked with chiles until the meat forms a brick-red stew that can be eaten as is or encased within a tortilla which has been dipped into the mixture and griddled.

Take a look at the menu:

Currently open Tuesday - Thursday, 4 p.m. to 10 p.m.; Friday and Saturday, 4 p.m. to 12 a.m.; Sunday, 12 p.m. to 4 p.m. Dine-in service. Takeout window. Masks highly encouraged.

2805 Veterans Memorial Highway, Austell.

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