Stateline Road Smokehouse has been one of Napa’s most anticipated restaurant openings for nearly two years. That’s how long it’s taken chef-owner Darryl Bell to build out and permit a former auto body shop at 872 Vallejo St. in Napa — far longer than Bell and business partner Jeremy Threat ever imagined.
But the wait had an unexpected silver lining, giving the duo time to gain fans for Bell’s Kansas City-style barbecue during an extended pop-up at the Oxbow Market, local farmers markets and high-profile events like BottleRock.
On Aug. 8, the wait for Stateline is officially over. The opening menu includes a brisket sandwich ($16), barbecued half-chicken ($17), baby back ribs ($12) with Bell’s signature 816 barbecue sauce and the sweet, caramelized brisket bits known to ‘cue lovers as burnt ends ($18).
Chef Bell’s sides aren’t the usual cornbread and mac salad. Instead, he has opted for a healthy smoked maitake mushroom, purple rice, greens and chickpea salad ($18), along with Yukon Gold potato salad with garlic dressing and minced pork belly.
The Kansas City native first gained attention for the barbecue sauces he created for staff meals while he worked at Bouchon restaurant in Yountville. Chef Thomas Keller was such a fan he asked Bell to scale up the recipe so he could serve it on his Seabourn luxury cruise ship menus. Bell has also worked at the Michelin-starred Alinea in Chicago, Etoile in Yountville and most recently as chef de cuisine of Press restaurant in St. Helena.
Stateline Road Smokehouse, 872 Vallejo St., Napa, 816-694-3197, stateline-road.com