If you’re looking for a slab of ribs at 718 SOM Center Road today, you’re basically out of luck.
Life comes at you fast. One minute you’re face-deep in a tray of Texas-style brisket and the next, you’re staring at a plate of house-made pasta. That is the reality of Smokin' Q BBQ Mayfield, or rather, what it used to be. For six years, this spot was the undisputed king of smoke in Mayfield Village, Ohio. Then, in a move that caught plenty of locals off guard, it vanished.
Well, it didn't exactly vanish. It evolved.
The story of Smokin' Q isn't just about meat; it’s about a high-stakes pivot in a brutal industry. To understand why people still search for it, you have to understand what Chef Zachary Ladner and restaurateur Carl Quagliata were trying to do. They weren't just "doing BBQ." They were mashing up fine-dining precision with the grit of a Texas pit.
The Tragedy of the Missing Brisket
Most people get it wrong. They think Smokin' Q failed.
Honestly, that’s just not the case. It closed on December 30, 2023, but not because the food was bad or the seats were empty. It was a victim of the times—specifically, the soaring costs of labor and the insane price of raw brisket. If you’ve bought a steak lately, you know the vibe.
Ladner and Quagliata, the team behind the legendary Giovanni’s Ristorante, looked at the numbers and realized the "BBQ and Beer House" model was getting crushed by overhead. So, they did what any smart operator does. They flipped it. The space is now Cuoco Bello, a casual Italian spot that channels "Italian Grandma" vibes.
But for those of us who remember the smell of oak and hickory wafting across the patio, the ghost of Smokin' Q still lingers.
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What Made Smokin' Q Different?
You’ve probably been to those BBQ joints where everything is covered in a thick, sugary sauce that tastes like high-fructose corn syrup. Smokin' Q was the antithesis of that. Ladner grew up in Texas, and he brought that Central Texas "meat-first" philosophy to Northeast Ohio.
- The Wood: They used a specific mix of 50% oak, 25% ash, and 25% hickory.
- The Smoker: A massive Southern Pride rig that ran 24/7.
- The Rub: No sugar. Just salt, pepper, paprika, coriander, and a hint of cinnamon and chipotle.
It was nerdy. It was technical. Ladner, who actually studied theoretical math at the University of Texas, treated the smoke ring like a calculus problem. The result was a brisket that was fall-apart tender without being mushy.
The Menu Items We Actually Miss
The "Lake Giveth" taco was a weird one, but it worked.
Who thinks to coat Lake Erie perch in a mixture of Frosted Flakes and Rice Krispies? Ladner did. It was crunchy, sweet, and salty. It shouldn't have been good, but it was. Then there was the "Sporcaccione," a sandwich named after the Italian word for "dirty little pig." It was a chaotic pile of sliced jalapeno-cheddar sausage and pulled pork topped with pickles and slaw.
It was messy. It was glorious.
Then there were the "Polish Boy" tacos. If you’re from Cleveland, you know the Polish Boy is a local treasure—a kielbasa topped with fries, slaw, and BBQ sauce. Smokin' Q turned that into a taco. It was a heavy-hitter that basically required a nap immediately after consumption.
The Tex-Mex Infusion
While the ribs were solid, the real soul of the place was the Tex-Mex influence. They weren't just serving coleslaw and beans. They had:
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- Street Corn: Flash-fried and tossed with chipotle butter and cotija cheese.
- Quesomole: A hybrid of queso and guacamole that Ladner borrowed from his college days in Austin.
- House-made Tortillas: They didn't buy these in a bag; they made them.
The New Reality: Smokehouse 91
If you’re reading this and feeling a deep, brisket-shaped hole in your heart, there is a silver lining.
In March 2025, Ladner and Quagliata launched Smokehouse 91. It’s located right next to their other venture, The Village Butcher, also in Mayfield. This is the "stripped down" version of what Smokin' Q used to be.
It’s fast-casual. It’s mostly carry-out. It’s what Ladner calls "bare-bones traditional Texas barbecue." By moving the operation next to a butcher shop, they solved the supply chain issue that plagued the original restaurant.
They basically cut out the middleman.
Why the Location Mattered
Mayfield Village is an interesting spot for a BBQ destination. It's suburban, somewhat quiet, but the SOM Center Road corridor is a high-traffic artery.
The original Smokin' Q building was a total nightmare before they fixed it. It started life as a residential home and had been tacked onto so many times that the foundation was literally failing. Ladner once joked that he didn't know how the building was still standing when they bought it. They poured a new foundation, replaced the floor joists, and turned a "disjointed" structure into a 100-seat restaurant with a wraparound patio and a stone fireplace.
That patio was the place to be in July. There’s something about a cold Ohio craft beer and a tray of smoky ribs on a summer evening that just feels right.
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The Competition
Mayfield isn't exactly a BBQ desert, but Smokin' Q was playing a different game. While other spots focused on the "roadhouse" vibe with sawdust on the floor, Smokin' Q felt like a fine-dining chef’s weekend project.
It had:
- Industrial lighting
- Cushy booths
- A 12-seat bar with 16 taps
- Higher price points ($36 for beef short ribs wasn't uncommon)
Some people complained about the prices. They weren't wrong—it wasn't cheap. But when you’re sourcing meat from Niman Ranch and Creekstone Farms, you aren't paying "fast food" prices for the raw product.
The Legacy of Smokin' Q BBQ Mayfield
So, what’s the takeaway here?
Smokin' Q taught Mayfield that BBQ can be sophisticated. It proved that you can mix Italian hospitality with Texas smoke and somehow make it make sense. It also served as a case study in the "pivot." In a world where restaurants are closing every day, the Quagliata/Ladner group showed that you don't have to go down with the ship. You can just change the sails.
If you miss the old spot, go visit Cuoco Bello for the vibes, but head to Smokehouse 91 for the meat.
Actionable Next Steps for BBQ Lovers
If you're still hunting for that specific flavor profile, here is how to navigate the current Mayfield scene:
- Visit Smokehouse 91: If you want the actual recipes from Smokin' Q, this is where they live now. It's more of a "grab and go" situation, so plan for a park picnic or a home feast.
- Check out The Village Butcher: If you want to try smoking your own meat using the same quality cuts Ladner uses, this is your source. Ask for the Creekstone brisket.
- Try the Italian Pivot: Go to Cuoco Bello. It’s the same team, the same hospitality, just different calories. The building still has that great patio, which is still the best seat in Mayfield Village.
- Track the Daily Specials: Smokehouse 91 often runs limited-run specials that mirror the old Smokin' Q favorites, like the jalapeno cheddar sausages.
The era of the "BBQ and Beer House" at 718 SOM Center might be over, but the smoke hasn't cleared yet. It just moved down the street.