EAT & DRINK DULUTH REVIEW
With a name like OMC Smokehouse (an acronym which stands for “oink, moo, cluck”), you can probably deduce that its menu includes plenty of delicious smoked meats.
Indeed, this carnivore-friendly establishment features an abundance of tender meats – including brisket, pork, chicken, and ribs - that are smoked on-site daily. These are all served up with a variety of flavorful BBQ sauces.
But there are plenty of other options, too. There are vegetarian sloppy joes and “beyond burgers” for the plant-based eaters in your life. A few catfish and shrimp dishes are available, too.
Tons of uniquely southern side dishes round out the menu, such as elote, beans, mac & cheese, grits, coleslaw, collard greens, and cornbread. Whoopie pies are available for dessert. Beverages include unique cocktails and mocktails, local craft brews, wine, fresh iced tea, homemade lemonade, coffee, and a variety of sodas.
Please join us as we Eat & Drink Duluth … OMC style!
History
Located at 1909 West Superior Street, OMC Smokehouse was added to the “Duluth Grill family” in 2017. The restaurant is owned by Tom Hanson, and his son, Louie Hanson, is its managing partner.
When it comes to BBQ, the OMC crew keeps it as authentic as possible. Before opening, they traveled to several American BBQ hot spots - such as Nashville’s Hattie B’s and Q39 in Kansas City – for inspiration.
OMC is located at 1909 West Superior Street, which is in the heart of the Lincoln Park Craft District.
Vibe
The first thing we noticed upon entering is the amazing smells. The aroma of slow-smoked meat instantly got our mouths watering. And, old southern blues music on the stereo really sets the mood.
The color scheme includes shades of blue, teal, and gray. There is exposed brick and duct work. A combination of booths and tables are available, and there is a fire pit burning outside. Lighting inside the restaurant is dim and soft.
And, with a name like “oink, moo, cluck,” you can bet there are plenty of animals included in the décor. The restaurant includes depictions of cows, pigs, and chickens throughout.
A variety of OMC-themed merch, such as clothing, sauces, and mugs, are available for purchase
Our fellow diners at 4 pm on a Thursday included couples, groups, and families with children. The restaurant was pretty slow at 4, but started picking up around 5.
OMC offers plenty of merch for sale, including clothing, sauces, dry rubs, and ceramic mugs. Catering and take-out meals are also available.
Food and Drink
Immediately upon being seated, our wonderful server, Stephanie, offered us a helping of crispy chicharrónes (pork rinds). You can dip your rinds in the restaurant’s four signature, homemade BBQ sauces, located in caddies at every table. Sauces include:
Pork Rinds - All patrons receive a generous helping of pork rinds (chicharrones) that pair well with OMC's four signature BBQ sauces.
Chipotle-Cilantro BBQ - Notes of Rhubarb, cilantro, and adobe chilies. The perfect sweet heat.
Classic Honey BBQ - As classic as it comes. Zesty and sweet.
Bent Paddle 14° ESB BBQ - Bent Paddle’s 14° ESB was used to create this Carolina-style mustard-based sauce. A bittersweet neighborhood treat.
Alabama White BBQ - Great on anything – a tangy white BBQ sauce with a horseradish zip.
There are so many menu options at OMC. In addition to all the smoked meat dishes, there are also salads, fajitas, burgers, and fried chicken options.
Mike decided to keep it classic OMC by choosing one of their “time-honored classics.” From the menu:
We don’t mess with the classics. Smoked meat. Bun. Pickles. You pick the sauce. All sandwiches are served with one side option or add beef fat fries. OINK – Pulled pork. MOO – Brisket. CLUCK – Pulled chicken.
OMC's smoked chicken sandwich is one of their "time honored classics."
He selected the chicken. Or, “cluck,” in OMC vernacular.
The sandwich features a generous portion of tender, smoked chicken served on a soft and shiny bun. The nice thing is the sandwich comes “naked,” so diners can choose the sauce of their choice or even mix and match sauces if they’re feeling adventurous. Dill pickle slices are served on the side.
For his side, Mike opted for the beef-fat fries. OMC uses their brisket trimmings to grind and render the fat for frying these signature fries, which are on the soft side and served with a bottle of creamy malt vinegar aioli.
I chose the OMC shrimp fajitas, which are one of their newer menu choices. From the menu:
Your choice of smoked pulled chicken, smoked pulled pork, barbacoa beef, or sautéed shrimp with fajita-seasoned veggies on a sizzling platter. Served with warm tortillas, sour cream, salsa, queso fresco and guacamole.
OMC's shrimp fajitas arrive sizzling and steaming, and are served atop a mound of caramelized onions and green peppers.
This dish arrived sizzling and steaming, and includes six large, juicy shrimp, which are well-seasoned (with a kick!) and served atop a delicious mound of caramelized onions and green peppers. The sour cream, salsa, queso fresco (mild, white, crumbly Mexican cheese) and guac are served in ramekins on the side.
We both opted for local brews. Mike paired his meal with a Bent Paddle Cold Press Black, a porter/stout infused with delicious coffee from Duluth Coffee Company. I chose a Castle Cream Ale from Two Harbors-based brewery Castle Danger. This easy-drinking ale was a soothing elixir to the spicy shrimp.
We selected local craft brews from Duluth-based Bent Paddle and Two Harbors-based Castle Danger.
Service
Our server was an incredibly friendly young lady named Stephanie Schlais, who was first hired at OMC as a busser/hostess in 2019. Stephanie is well-versed on the menu, beverages, and the nuances of those four amazing sauces.
Our server, Stephanie Schlais, has been with OMC since 2019.
Her personal favorite dish is the shrimp and fried grits. She also highly recommends the OMC smoked burrito bowl or haystack brisket sandwich.
OMC’s assistant manager, Sarah Hammack, also stopped by to say hello and inquire about our meal and experience. Everyone we encountered at OMC was very pleasant and friendly.
Assistant Manager, Sarah Hammack, stopped by for a friendly visit.
Verdict
OMC offers a wide and delicious array of smoked meats and BBQ dishes (among many other choices), served up in a comfortable setting. The service is outstanding, and the staff are glad to assist you in finding your perfect dish and beverage.
This establishment is yet another home run for Duluth, the “Duluth Grill family,” and for the Lincoln Park Craft District as a whole.
OMC was added to the "Duluth Grill family" in 2017.
For more information, please visit omcsmokehouse.com.
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About Andrea Busche
Eat & Drink Duluth Editor
Andrea Busche is a Duluth and regional freelance writer credited with over 1,000 bylines in local print and digital publications. Her food column, Local Pairings, was first featured in Duluth.com magazine, and later published in the Duluth News Tribune from 2016-2018.
