re: Forbing Ice House in Shreveport?

It opened a few days ago. They hired Chef Reynaldo and waiter Phillip from the old Village Grille (and the menu says Phillip can make you a Snow Bear). Three other guys were outside running the pits, which use pecan wood for smoke.

They have a website now. LINK

The host said they have been getting slammed and ran out of meat by 7:00 one night. I guess social media makes it impossible to have a soft opening. It may be a little bumpy until they get things settled in.

We tried the Cuban, ribs, and brisket. All were good, cooked to correct tenderness. I could have used a little more smoke, but that's me. Service was fast at our early visit. The sauce they provide in a squirt bottle was pretty good, and not too sweet. The sides we had were good, but they said they are still tinkering with them.

They offer a special 6:00 p.m. seating, reservation only, on the bar side of the dining room. Chef Reynaldo has dinner specials for those folks that sound similar to Village dishes. Filets, ribeyes, fish, shrimp appetizer, etc.

The beer selection is nothing special. Bud, Miller, Yuengling, Sam Adams, and the like. They really need to carry some Great Raft and other Louisiana/craft beers. Surveys shows that young folks, especially, place good beer selection high on the list of factors that get them to go to a restaurant.

All in all, I liked it, and I think it has good potential.