The story
Holy Smoke operates a dedicated American barbecue kitchen in Brussels, driven by founders Gabriel Ejzenbaum and Agathe Legrand. Their operation centers on a two-ton smoker imported directly from Dallas, which runs entirely on wood fire. This commitment to traditional smoking methods places them firmly within the Le Fooding roster, where critics noted their tireless approach to slow cooking. The kitchen applies this patience to Black Angus brisket and farmer’s pork ribs, rendering them through extended heat cycles rather than quick grilling.
The Holy platter serves as the centerpiece for groups, delivering brisket flat, pork ribs, sausage, and pulled pork in one substantial arrangement. Each portion arrives alongside house-made cornbread, tangy coleslaw, and potatoes confit in smoked butter. Diners can also order the chopped brisket chili, which layers tender beef with pinto beans and sharp cheddar. These plates reflect a straightforward American cooking philosophy that prioritizes generous portions and balanced acidity to cut through rich fat.
Smooth concrete floors and a raw cinder block bar anchor the Saint-Gilles location, creating a relaxed backdrop for long meals. Guests typically gather around large communal tables to share the heavy meat selections. The whiskey bar complements the spread with house-infused bourbon liqueur and classic cocktails like the Old Fashioned and Boulevardier. A pastry chef rounds out the evening by baking fresh apple pie topped with brown sugar whipped cream.
Recognition
Ambience
Location
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