NOx Smokehouse

Jenna and Can opened this smokehouse in May 2026 with a deliberate refusal to be rigid. Meats spend 12–14 hours in a professional pellet smoker, then rest another 2–3 hours — the smoke ring and real wood smoke are non-negotiable, but the menu draws on their Turkish background and years working in Australia's restaurant kitchens.

The name itself is a small lesson: NOx refers to the nitrogen oxides released when wood burns, the gases that hit the meat and create that rosy-pink ring and lock in smoke flavour. Open Wednesday to Sunday; groups of six or more should DM ahead.