Cherry Block Smokehouse is now open at the Stomping Grounds in Garden Oaks.

The smoker at Cherry Block is firing up once again. The highly anticipated restaurant concept from Felix Florez, the veteran rancher, butcher, chef and sommelier who pioneered the ranch-to-table dining scene in Houston, is now open for lunch and dinner daily at the Stomping Grounds in Garden Oaks.

Florez, whose family operates meat distributor Falcon Lake Farms, first focused on a direct-to-consumer approach, offering Houstonians attractive prices for his quality, locally sourced meats. In 2019, the hospitality pro opened a small Cherry Block counter inside Bravery Chef Hall, where he smoked his fare onsite, delivering cuts of steak galore, a sausage-filled gumbo that garnered a cult following, and imaginative dishes like chicken fried steak bites with a pork rind coating.

The new Cherry Block Smokehouse has a full bar.

The Cherry Block counter shuttered in 2021, but Florez's concept returned with a shopper's stop in Katy, coined the Cherry Block Craft Butcher and Texas Market, where guests can find free range Texas meats and local artisanal products. Now, with Florez's new outpost at the Stomping Grounds, Houstonians are able to venture back in for a meal, as he showcases many of the dishes made famous at Bravery, and oh, so much more.

Here are five things you should know about Cherry Block Smokehouse before journeying in for a taste.

Felix Florez tapped chef Jordan Economy to helm the kitchen at Cherry Block Smokehouse.

Florez was unable to offer a complete barbecue program in his small space at Bravery. However, for Cherry Block Smokehouse, the chef enlisted Space City Fabrication to custom build a 14-foot steel smoker that will be used to smoke an array of meats. Options include smoked jumbo franks used to build the Giant Dawg, housemade sausage and brisket, which is also incorporated into sides like the loaded mac and cheese and baked potatoes. Steaks get some time in the smoker as well, giving them a deeper layer of flavor. Furthermore, Jordan Economy, who Florez tapped as his executive chef, has extensive butchery experience, having honed his chops at meat-centric restaurants Salt & Time and Doris Metropolitan.

The bar menu at Cherry Block Smokehouse boasts cocktails, frozens, craft beer, and wine.

Cherry Block Smokehouse is counter-service, just like its former concept at Bravery Chef Hall. However, the similarities seemingly stop there. Located on prime real estate within the Stomping Grounds, the new Cherry Block gives way for a family-friendly environment where lingering is welcome. The restaurant sits on a large green space, which Florez likens to a "mini CityCentre," where live music shows, yoga on the lawn and kid-friendly events are slated in the coming months. While there's plenty of space for the youngins to stretch their legs, adults will appreciate the addition of a full bar, featuring frozen cocktails, craft beer and wine—a program Florez personally curated.

Beyond a la carte barbecue meats and sides; and one-, two- and three-meat plates; new additions to Cherry Block's menu include a Texas Cuban sandwich, deviled eggs, and a dish he playfully named Creole-lote, which puts a Creole spin on traditional street corn. 

Cherry Block Smokehouse has five different po'boys on the menu.

Visitors who have dined at Cherry Block in the past will recognize items like the shrimp and cracklins, an appetizer Florez named as a best seller at Bravery. However, there are plenty more Cajun-inspired eats to be excited about. A new seafood gumbo graces the menu, plus boudin balls and crawfish cheddar rolls. The menu has gotten meatier in the po'boy department too, expanding its list from two different kinds to five.

Florez has already put wheels in motion to open a butcher shop inside the restaurant. Soon, guests will be able to peer through a window into Cherry Block's glass cooler, where a bounty of ground meats, tomahawks, filets and sausage will be available to purchase. Along with his prized proteins, other items including local milk and orange juice from Vollemans Family Farms and eggs from Swift Hill Farms will be on display. Guests will take to a simple order form, detailing their requests, and a custom package will be prepared.

Find it: 1223 W 34th St Suite A-100, Houston, TX 77018;  Hours:  Sunday, 10 a.m.-9 p.m.; Monday, 11 a.m.-9 p.m.; Tuesday-Thursday, 11 a.m.-10 p.m.; Friday-Saturday, 11 a.m.-11

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Megha McSwain is a food writer for Chron.

Prior to joining the Chron team in May 2022, Megha worked as a freelance journalist, contributing to Eater Houston, Houstonia Magazine, CultureMap and The Daily Meal. She previously served as the food editor for luxury lifestyle magazine Houston CityBook for three years, and hosted the food and drink podcast Sip & Savor.

Megha is an Indian-born American who migrated with her parents to Houston in the late '80s and has lived here ever since. She currently lives in Garden Oaks with her husband and rescue pup, and in addition to her work at Chron, she contributes nationally to foodnetwork.com.