COSTA MESA, CA — HoléSmokes, a restaurant serving up Texas-style barbecue “smoked right” will debut in June in Costa Mesa — a venture from the son of the Holé Molé chain founders, along with a Texas chef, who doubles as a BBQ enthusiast.
The new eatery, planned for Adams Avenue in Costa Mesa, will boast a menu of such BBQ classics as pulled pork, baby back ribs, smoked chicken and marinated tri-tip, plus sides of potato salad, elote corn, “cowboy beans,” collard greens and mac ‘n cheese.
The two owners, Ian Bascon and Chef Dan Ramon, bring multiple years of combined culinary expertise to the table.
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Bascon is a second-generation restaurateur, who grew up working for his parents, Scott and Lisa Bascon, at Holé Molé, their Mexican fast-food chain with locales in Costa Mesa, Huntington Beach, Tustin, Carson and Long Beach. For the past decade, he has led the business’ day-to-day operations.
Texas-born and raised Ramon, meanwhile, is a BBQ aficionado and chef, who specializes in the Lone Star State’s traditional, low-and-slow method of smoking meats.
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Last year, the duo teamed up at Holé Molé restaurants and began testing barbecue items, like smoked shrimp and brisket tacos.
“We knew we had something special when customers began asking for it daily,” Bascon said.
When restaurant space opened up across the street from the Holé Molé in Costa Mesa, the pair moved on it for their new HoléSmokes.
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“When the space across from Holé Molé Costa Mesa became available, we took it as a sign to open an authentic, Texas-style barbecue concept,”he said.
With the tagline,”Brisket Smoked Right!,” HoléSmokes is committed to “no shortcuts” with meats smoked in-house overnight using a 50/50 blend of pecan and oak logs imported from Texas and Oklahoma, Ramon said. And spice rubs and barbecue sauces will be made daily from scratch.
“It’s easy to do barbecue wrong, but we’re committed to doing it right,” he added.
HoléSmokes will be at 1500 Adams Ave., Unit 100B, with indoor, outdoor and bar seating. Wine, low-proof cocktails and beer, including Texas-fave Shiner Bock, also will be available. Hours are not yet announced.
The restaurant plans to hire 30 employees, and those interested in positions as cooks, bartenders and waitstaff can send resumes to [email protected].
To view the new eatery’s menu and follow its opening plans, see the website.
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