The Smoky Mug recently opened its expanded location along North Avenue off Brookland Park Boulevard in Richmond, growing from a 1,400-square-foot space with 8 indoor seats to a 3,000-square-foot restaurant featuring 35 dining room seats, a 10-seat bar, and a 25-seat lounge area. Co-owners Dan Lee and Ryan Maynes discussed their journey on the Eat It, Virginia podcast, sharing how their restaurant concept began during a COVID-19 pandemic dinner party in early 2020 when Maynes served his homemade brisket and Lee brought bourbon to share.

Maynes, a former paving superintendent, learned his barbecue skills growing up in Clayton, New Mexico, a town so small he graduated with just 42 classmates and could "throw a brisket into Texas from my parents' front door." For their first location, he built a custom smoker from a decommissioned 500-gallon propane tank. The restaurant combines Texas-style barbecue with Virginia and North Carolina influences, using Carolina vinegar sauce enhanced with Southwest seasonings and citrus.

The new space has allowed The Smoky Mug to expand beyond barbecue and coffee, adding a full pastry program with items like brisket-filled churro cookies and biscuits created by their trained pastry chef manager.

Lee emphasized that their success stems from focusing on service, hospitality, and community building, creating a space where families can gather and newcomers can meet longtime neighborhood residents.

The restaurant plans to celebrate its anniversary in October with their annual trunk-or-treat event while waiting for a second smoker to arrive in January, which will enable them to bring back special events like their Oktoberfest sausage-making celebration.

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