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Good Wine. Great Company. A Wine List Worth Exploring at Smoke & Maple.

Some wines are meant to be studied. Others are meant to be enjoyed.

We happen to think the best ones deserve a little of both.

At Smoke & Maple, we’ve built a wine list around a simple idea: great wine should be interesting, accessible and worth sharing. It should complement the food, encourage conversation and occasionally introduce you to something you didn’t know you loved.

That means familiar favorites alongside bottles from places you might not have explored. California Cabernet and Oregon Pinot Noir. French Burgundy and Spanish Tempranillo. German Riesling, Italian Barolo and a few surprises along the way.

Our wine program has something for the curious, the casual and the people who know exactly what they want before they’ve opened the menu.

And we’re pretty damn excited to share it.

Want to see what’s pouring? Explore our full wine list and discover what’s waiting for you at Smoke & Maple.

A World of Whites

There’s a lot more to white wine than Chardonnay and Pinot Grigio. Although we have some very good reasons to order those, too.

Our white wine selection travels through some of the world’s most interesting growing regions, each bringing something different to the glass.

From Germany’s Mosel region, you’ll find Selbach “Incline” Riesling and Heinrichshof Pinot Blanc. Both offer an introduction to a region celebrated for its distinctive cool-climate wines.

Our Whitehaven Sauvignon Blanc brings Marlborough, New Zealand, into the conversation, while the David Finlayson Camino Africana Chenin Blanc offers a taste of South Africa’s Stellenbosch region.

There’s Alvarinho from Portugal’s Vinho Verde, Chardonnay from California’s Russian River Valley and Sancerre from France for those who appreciate the particular character of Loire Valley Sauvignon Blanc.

And if you’re in the mood for rosé, our Claude Val selection from Languedoc deserves a look.

The beauty of a wine list like this is the variety. You can order something familiar or spend an evening getting acquainted with a grape you’ve never tried.

Both sound like excellent decisions to us.

Reds With Something to Say

A great red wine can change the character of a meal.

Sometimes it’s a generous glass of Cabernet alongside a perfectly cooked steak. Sometimes it’s a Pinot Noir that brings a little elegance to the evening. And sometimes it’s discovering that a Spanish Tempranillo was exactly what you wanted, even if you didn’t know it when you sat down.

Our reds cover plenty of ground.

For Cabernet lovers, we feature selections from California, including Rutherford, Alexander Valley and Napa Valley. You’ll also find Merlot from Napa, Malbec from Mendoza, Argentina, and a Central Coast red blend.

Pinot Noir gets some deserved attention, too, with selections from California’s Russian River Valley and Oregon’s Willamette Valley.

Then there’s the Old World.

Bideona Laderas Tempranillo brings the character of Rioja Alavesa, Spain, while Château La Gorce offers a Bordeaux selection from France’s Médoc region.

Different grapes. Different climates. Different winemaking traditions.

Plenty of reasons to order another glass.

From the Cellar: Something Worth Slowing Down For

This is where things get particularly interesting.

Our cellar selections were chosen for guests who appreciate wines with history, regional character and a little something extra to explore.

There’s Château Montelena Chardonnay from Napa Valley, a winery with a remarkable place in American wine history. For Burgundy enthusiasts, we feature Domaine Yvon & Laurent Vocoret’s Premier Cru Chablis from Fourchaume and Latour Bourgogne Rouge Cuvée Latour.

Italy gets its moment with Sassiodisole Brunello from Tuscany and Ratti Barolo from Piedmont. Two very different expressions of Italian red wine, both grounded in regions with deep winemaking traditions.

We also feature Freemark Abbey Cabernet Sauvignon from Napa Valley and Château Croix de Labrie “Chapelle” from Saint-Émilion, Bordeaux.

These are wines for an evening when the bottle becomes part of the conversation.

And here’s something we particularly love about our cellar program.

Every one of these selections is listed with a by-the-glass option.

That means you can explore a beautiful Burgundy, discover a Barolo or enjoy a glass of Château Montelena without committing to an entire bottle.

Good wine should be experienced.

Not admired from a distance.

A Little Something Sparkling

Sometimes the occasion calls for bubbles.

Sometimes it’s simply Tuesday.

Either way, we’ve got options.

Our sparkling selections include Italian Prosecco, French Blanc de Blancs and Nicolas Feuillatte Brut Champagne, with individual splits available for the Prosecco and Champagne.

Order a glass to start the evening. Pair it with oysters. Raise a toast to something worth celebrating.

Or just enjoy it because you feel like it.

We won’t ask for an occasion.

Great Wine Deserves Great Food

Our kitchen and wine program were built to complement one another.

Consider a glass of Sancerre alongside our Mahi Crudo, with its compressed mango, serrano chili and lime oil. Or explore how an Oregon Pinot Noir works with our Wild Mushroom Risotto, finished with aged Parmesan and truffle oil.

A rich Cabernet alongside our Australian Wagyu Strip makes for a satisfying combination, while a thoughtful glass of Chardonnay could be just the thing for our Handmade Pappardelle with lump crab, local shrimp and lemon-garlic butter.

These are suggestions, of course.

Wine pairing isn’t a test you have to pass. It’s part of the pleasure of dining, and sometimes the most interesting discoveries come from trying something unexpected.

If you’re curious, ask us. We’d love to help you find something worth pouring.

There’s Always Room for One More Glass

Smoke & Maple was built around the idea that good food and drink are better when they’re shared.

That’s particularly true of wine.

There’s something about opening a bottle at the table that changes the pace of an evening. People settle in. Conversations wander. Another dish sounds like a good idea. Suddenly, nobody’s checking the time.

That’s the sort of evening we had in mind when we put this list together.

And whether you know your way around a Burgundy vineyard or simply enjoy a good glass of red, there’s a place for you here.

We’re officially open in Palm Beach Gardens, Florida, and we’d love to introduce you to our wine selection.

Explore our wine and beverage menu, choose something that catches your attention and come spend an evening with us.

We’ll bring the glasses.

You bring the company.

Come Hungry. Leave Curious. Meet the Smoke & Maple Menu.

There’s a particular pleasure in sitting down at a restaurant, opening the menu and finding yourself unable to decide what to order.

You study the appetizers. Consider the entrées. Find something you like. Then something you like better. By the time your server returns, you’ve changed your mind twice.

We know the feeling. We helped create the problem.

At Smoke & Maple, we’ve spent a long time building a menu around the food we love to cook and the flavors we love to explore. Smoke, sweetness, a little heat and plenty of room for experimentation. Good ingredients, treated with care, by people who know what they’re doing.

Now that we’re officially open in Palm Beach Gardens, Florida, it’s time to share some of our favorites.

Want to see everything we’re serving? Explore our full menu before we dig into a few of our favorites.

A Little Familiar. A Little Unexpected.

We believe in starting a meal properly. Order something for the table. Pour a drink. Take your time.

Our Belly Bites feature heritage pork belly finished with a honey-maple glaze and pickled green tomatoes. Rich pork, a little sweetness and enough acidity to bring everything together. They’re among our favorites for good reason.

The Mahi Crudo brings fresh fish together with compressed mango, serrano chili, lime oil and aji aioli. Bright, fresh and carrying just enough heat to keep things interesting.

Then there’s Octopus & Grits. Chorizo vinaigrette, pickled okra and micro cilantro round out a dish that has quickly become one of the more interesting things coming out of our kitchen.

Prefer to keep things familiar? Start with cold water oysters, a Little Gem Caesar or local clams served with charred corn, bacon and smoked beer broth.

Order a few plates. Pass them around. You’ll figure out pretty quickly which ones you wish you’d kept to yourself.

The Main Event

We’ve given our dinner menu the same attention. Every ingredient has a job to do, and our chefs know how to bring them together.

The Braised Short Ribs come with smashed potatoes, glazed carrots, veal demi-jus and fresh horseradish. Slow-cooked beef, a rich sauce and a little bite from the horseradish. It’s a beautiful plate of food.

Our Handmade Pappardelle features lump crab, local shrimp, lemon-garlic butter and gremolata. Fresh seafood, pasta and plenty of care in the preparation.

The Boar Chop arrives with charred Brussels sprouts and miso applesauce. Our Australian Wagyu Strip gets the full treatment with bourbon-soy au poivre, blistered shishitos, potato fondant and maple glaze.

And then there’s the Palm Beach Smash Burger.

Two patties. American cheese. House pickles and onions. Secret sauce. Truffle fries on the side.

We’ve eaten a lot of burgers over the years. We’re particularly fond of this one.

Whether you’re in the mood for pasta, seafood, a beautifully cooked steak or a burger worth making the trip for, we’ve got something we’d love you to try.

About That Bar…

We put considerable thought into the bar at Smoke & Maple. You can see it in the space itself, and you can taste it in the drinks.

Our bartenders know their craft. They understand balance, technique and the small details that separate a decent cocktail from one you’ll want to order again.

Start with The Smoke & Maple, our namesake cocktail. Bonded Khao Khua infusion, maple demerara, Angostura, chocolate, walnut and smoke. Rich, aromatic and a fitting introduction to the bar.

Bruce Banner brings blanco tequila together with toasted sesame, avocado, lime and gochugaru orgeat. There’s a lot happening in that glass, and it all comes together beautifully.

Live. Love. Lychee combines lychee vodka, basil, elderflower, lemon and lavender. Dragon’s Kiss features vodka, yuzu, dragon fruit marmalade, Prosecco and Elemakule Tiki.

Even our Espresso Martini has a little personality, made with Cuban espresso, Pedro Ximénez sherry and a vanilla-date reduction.

And if wine is more your speed, you’ll find plenty to explore. Our selection includes familiar favorites, interesting discoveries and bottles from some of the world’s finest wine regions.

Come thirsty. Take your time with the menu. Ask questions.

Our bartenders love talking about what they pour.

Happy Hour Deserves Its Own Conversation

Every afternoon from 4 to 6 PM, our bar and lounge hosts Happy Hour.

House mixed drinks, wine, cocktails and beer are all part of the lineup, with a dedicated Bar Bites menu that deserves a little attention of its own.

Our Smoke & Maple Wings are hickory-smoked and finished with a maple chili glaze. Korean Gator Bites come dressed in Korean BBQ, crushed peanuts, radish kimchi and sesame seeds.

Fried Green Tomatoes get a cornmeal crust, pimento cheese and hot honey. And the Clam Frites bring local clams, citrus-maple broth, bacon lardons and hand-cut fries together on one plate.

There’s plenty more, including Truffle Fries and a few handhelds worth exploring.

Find yourself a seat. Order a drink and something from the kitchen.

We’ll handle the rest.

Save Room. Trust Us.

By the time dessert rolls around, you’ve probably eaten well. We understand. We’ve also made things a little difficult for anyone trying to call it a night.

Our Dark Chocolate Pot de Crème comes with sea salt, smoked cream and a delicate lace tuile. Rich chocolate, smooth texture and just enough salt to keep you going back for another spoonful.

The Sour Orange Pie features a graham cracker crust and torched maple meringue. And our Carrot Cake comes with local candied ginger ice cream and pistachio brittle.

You can finish with espresso, an after-dinner drink or another glass of wine.

We’re happy to accommodate all three.

The Menu Is Only Half the Story

We spent a long time building Smoke & Maple. There were countless conversations about the food, the drinks, the dining room and the kind of experience we wanted people to have.

Some decisions came easily. Others took time. We tasted, adjusted, argued a little and kept working until we were proud of what we’d created.

Now the doors are open, and the best part of this whole thing has finally begun.

We get to cook for you.

We get to pour your drinks, learn your names, remember what you like and welcome you back. We get to watch the dining room fill with people enjoying something we’ve worked hard to build.

That’s a privilege we take seriously. And we’re having a damn good time doing it.

Browse our full food and drink menus, find something that catches your eye and come see us.

Bring your appetite. Bring someone you enjoy spending time with.

We’ll have a table ready.

Welcome to Smoke & Maple.

The Doors Are Open

There are moments you spend so much time working toward that, when they finally arrive, they almost don’t feel real.

This is one of them.

After months of planning, building, tasting, testing, hiring, training, fixing, adjusting, worrying, laughing and probably losing more than a little sleep along the way, Smoke & Maple is officially open.

This past weekend, we welcomed friends and family through our doors for two nights that meant more to us than we can properly put into words. They were our first real opportunity to see this place the way we have imagined it for so long: full of people, full of conversation, food coming out of the kitchen, drinks crossing the bar and a room finally doing what it was built to do.

Today, those doors open to everyone.

And before we get too far into what comes next, we want to recognize the people who helped get us here.

Nobody Opens a Restaurant Alone

Smoke & Maple may have started with four people, six thousand dollars, a garage and an idea worth chasing, but what stands here today was built by far more than four people.

It was built by the supporters who believed in us before there was much to see.

By the backers who were willing to put real trust behind an idea.

By the partners, vendors, contractors and craftspeople who helped turn plans on paper into something you can walk into, sit down inside and experience.

By our employees, who joined this thing before the first public guest ever walked through the door. The people in the kitchen. Behind the bar. On the floor. At the host stand. Behind the scenes. Every single person who has trained, prepped, cleaned, carried, cooked, poured, served, solved problems and helped us get ready for this moment.

And by our families and friends, who listened to us talk about Smoke & Maple endlessly, supported us through the long days, showed up when we needed them and reminded us why we wanted to build this place in the first place.

Every person mattered.

Every introduction mattered. Every piece of advice mattered. Every favor, every late night, every honest opinion, every word of encouragement and every person who decided to believe in what we were building mattered.

You know who you are.

Thank you.

This Weekend Was Special

Friends and family nights gave us something we badly needed before opening to the public: a chance to finally watch Smoke & Maple come alive.

We watched people gather around tables. We heard glasses clink across the room. We saw dishes we have talked about for months finally land in front of guests. We watched our team work together, solve problems together and begin finding the rhythm that turns a new restaurant into a great one.

Was everything perfect?

Of course not.

That is exactly why soft openings exist.

We learned. We adjusted. We found things we can make better. And we walked away from the weekend even more excited about what Smoke & Maple can become.

Because opening a restaurant isn’t the finish line.

It is the starting line.

Now It’s Your Turn

Today, Smoke & Maple officially opens to the public.

That sentence feels damn good to write.

We built this place to be warm, polished and comfortable without taking itself too seriously. A place for great food and a proper drink. A place for date nights, celebrations, long lunches, quick cocktails and those nights when nobody at the table is quite ready to leave yet.

But ultimately, we can build the room, develop the menu, stock the bar and turn on the lights.

You are the ones who give the place a pulse.

So come see us.

Pull up a chair. Order something you haven’t tried before. Bring someone you like spending time with. Stay for another round if the night calls for it.

Smoke & Maple is open.

And to every person who helped us get here, whether you invested in the idea, worked on the building, joined the team, offered advice, showed up this weekend or simply rooted for us from the beginning, know this:

There is a piece of you in this place.

Thank you for helping us open the doors.

Now let’s see where this thing goes.

Smoke & Maple Open Job Fair in Palm Beach Gardens

 

Great restaurants don’t run on recipes alone.

They run on people who notice things. People who understand timing. People who take pride in the details, support the team around them and know how to make a guest feel taken care of without making the experience feel rehearsed.

Smoke & Maple is growing its team, and we’re looking for hospitality professionals who want to help us build something special in Palm Beach Gardens.

We’re currently hiring Servers, Hosts and Support Staff. We’re also accepting applications for Line Cook and Prep Cook positions.

Join Us at Our Open Job Fair

Meet directly with the Smoke & Maple management team during our three-day open job fair.

Dates: July 28-30, 2026
Time: 10 a.m. – 2 p.m.
Location: Sandhill Crane Golf Club (The Nest)
Room: Main Ballroom
Address: 9500 Sandhill Crane Drive, Palm Beach Gardens, FL 33412

No appointment is required to attend the job fair. Stop by during the scheduled hours, meet the team and learn more about the available opportunities.

The Kind of Team We’re Building

Smoke & Maple is a modern gastropub built around Rustic Refined food, thoughtful drinks and polished hospitality that never feels stiff.

That same thinking shapes the team we’re building.

We want people who care about the work and the people beside them. People who can move with purpose, communicate clearly and stay composed when the room fills up. Experience matters, but so do attitude, awareness and the willingness to learn.

This is an opportunity to join a growing restaurant, help shape its culture and become part of a team that believes hospitality starts with how we treat one another.

Apply Online

Candidates can apply online before attending the event and select an available time to meet with a manager.

Apply for a Server Position

Apply for a Line Cook or Prep Cook Position

Candidates interested in Host or Support Staff opportunities can also visit the Smoke & Maple Careers Page or meet us in person during the open job fair.

Come Meet the Team

A job listing can tell you what a position requires. A conversation can tell you whether the team feels right.

Apply online, choose a time to meet with one of our managers or visit us at Sandhill Crane Golf Club from July 28-30.

We’re ready to meet the people who will help bring the Smoke & Maple experience to life.