We sat down with Executive Chef Jason Stoltz of Smoke Signals in Lake Placid, New York. Smoke Signals is perfectly situated in the heart of downtown on Main Street in Lake Placid, New York. Specializing in classic, low and slow BBQ staples — stop by to enjoy their spacious patio and stunning views overlooking Mirror Lake and the Adirondack High Peaks, during any season.

Smoke Signals Restaurant in Lake Placid, New York

Smoke Signals not only delights the palate with innovative creations and uses of smoke, but also captivates with its artfully composed, handcrafted cocktails. Read More: The Top 5 Reasons to Visit Lake Placid, New York Now

1. Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?

I grew up in Wilmington, Delaware, where my mom has owned a gourmet pizza restaurant, Pizza By Elizabeths, for the last 30 years. I have been lucky enough to travel all over the U.S. and elsewhere, but for the food we make at Smoke Signals, I am mostly inspired by many trips to Charleston, Savannah, and North Carolina at large. When I was in college in D.C., one of my favorite restaurants to visit was a BBQ place named Rocklands; it was the first time I’d had amazing smoked food.

2. Tell our readers an interesting fact or two about yourself that reflects your cooking style?

People say I like simple sophistication, and I would say that our menu and culinary style reflect this—I want things to be delicious and approachable, highlighting the quality and flavor of our raw ingredients while giving smoked food an elevated and unique take.

3. Tell us about your absolute favorite food and why readers should try it if they haven’t already.

The Brisket Wellington is my current favorite. It best embodies what our goal is with the menu, which is to blend classic BBQ techniques with something unexpected. The combination of traditionally smoked brisket, house-made pastrami, mushroom duxelles, and puff pastry is unlike anything I’ve encountered elsewhere.

4. What are three ingredients that you simply couldn’t live without?

I love cumin. We use it often at the restaurant, but it’s a go-to spice for me at home as well. I’m also a huge fan of having a little heat in many dishes, so I find myself often reaching for jalapeño or Serrano peppers. Lastly, I can’t imagine cooking without garlic.

5. We love the art behind plating. What do you love about designing the perfect dish?

Letting the main ingredients speak for themselves and not overcrowding a dish with a lot of extraneous items. Having a nice balance of colors on the plate always goes a long way.

6. Tell us about one of the most creative dishes you’ve cooked up?

Our smoked eggplant parmigiana is a recent addition to the menu that I think is particularly creative. It incorporates smoke in two ways: the eggplant itself is smoked, but we also smoke the tomatoes we use for the sauce. The end result is something that is simultaneously both familiar and new.

7. What is one of your greatest accomplishments or awards you've earned?

Smoke Signals and our kitchen team have come in first place multiple times, winning upstate New York’s “Wing Wars,” as well as placing first in the “Best of the ADKs.”

8. What are some of the latest trends you’re seeing in top restaurants across the globe?

Traditional fine dining is becoming less desirable, and fast casual has risen in popularity. Smoke Signals fits nicely between the two. You can have a really nice bottle of wine and a three-course meal or a PBR with some nachos.

9. What’s your favorite cocktail or beverage of choice?

Double Kettle One on the rocks. It’s clean, simple, and effective.

10. What do you love about being the Executive Chef at Smoke Signals in Lake Placid, New York?

The challenge of owning and operating a restaurant is what I enjoy the most. It takes a lot of attention to make a dish taste the exact same today as it did last month and a lot of courage to push your diners to experience what could be a new favorite. There’s a lot more day-to-day problem-solving than customers get to see, but I find that part of the industry invigorating.

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