Welcome to smithy fine spirits & provisions
Opened in 2018, SMITHY Fine Spirits & Provisions occupies the original workplace and shop for the Henry Potter Ironwork/Blacksmith Shop, a local business that has been a Texas staple for over 90 years, surviving four generations. Today, examples of Potter’s work can be seen everywhere from Dallas-area public schools to the Southern Methodist University (SMU) campus and several prominent Highland Park homes. To help recognize the greatness and art that was once created in this historic space, our restaurant’s name, SMITHY, is a clever play on the English shorthand for a town’s blacksmith.
Innovative but approachable fine spirits & provisions
As one of the best restaurants in Dallas, SMITHY offers a modern American dining approach partnered with a classic Woolworth restaurant concept. Chef Ronald Von Hatten and Bar Chef Michael Hernandez continue to offer seasonal, quality, and innovative but approachable fine spirits and provisions. Whether you visit us for brunch, lunch, dinner, or after-dinner drinks, we think you’ll find your experience here unforgettable. We’re known for our incredible food, lively libations, and comfortable atmosphere. Our menu fuses American fare with the best French, Mexican, and Asian highlights to create a menu that’s uniquely our own and ever-evolving to keep our patrons coming back for more. Whether you’re craving poutine, pizza, or nachos, you’ll find it listed – with a culinary twist – on our carefully-crafted menu.
We source our fresh ingredients locally
At SMITHY Fine Spirits & Provisions, we always try to source our ingredients locally, but when it’s not available, we purchase sustainably-produced offerings with a conscientious eye on the environment. We utilize specialty meats and cheeses from Niman Ranch, Meats by Linz, Veldhuizen Cheese, and locally-purchased vegetables whenever they’re available to us. Locally-sourced ingredients help support our local economy while offering our patrons more flavors and access to a safer food supply. When you eat a meal at SMITHY, you can feel good about what you’re putting into your body. Locally-grown fruits and vegetables are hands down, fresher than anything you’ll find grown on a large commercial farm.
Creative freedom to seasonally change menus
Our locally-sourced ingredients allow us to focus on what matters most: creating flavorful menus with all-natural ingredients and less reliance on harmful preservatives and chemicals. Also commonly referred to as farm-to-table dining, locally-sourced food gives our chefs more creative freedom to experiment with organic produce and responsibly-raised meats to introduce our community to an elevated flavor profile in global cuisine. Relying on local suppliers gives us closer ties to our community and allows us to change our menu seasonally to reflect what’s readily available. Whether you’re coming here to mingle for brunch, lunch, dinner, or happy hour, there’s always something new on our menu guaranteed to whet your appetite!
Meet our owner/head chef, Ronald Von Hatten
Chef Ronald Von Hatten is the owner-operator and Head Chef at SMITHY. He carries 30 years of experience in the service industry as a Sous Chef, Executive Chef, Regional Manager for Landry’s, and ownership in three different restaurant concepts. After a successful career with Landry’s Corporation, Chef “RV” opened three different unique restaurants ranging from Mexican cuisine to steakhouse and tapas. RV blends comfort food and global influences into his latest creations at SMITHY.
Meet smithy’s bar chef, Michael Hernandez
Our “Bar Chef,” Michael Hernandez, is well-known in the Dallas mixology world as a trailblazer with his innovative and inspiring boozy-and-stirred cocktails. His award-winning cocktails at the famously known Woolworth are in several New York best-seller cocktail books. He has also been featured in several prominent publications, including D Magazine, Eater, Zagat, and Paper City.