Washington Post May 24th, 2017 The Smith aims to please — and it does Let me throw you a strife-saver: The Smith. The massive restaurant, which follows McCormick and Schmick’s in Penn Quarter, is a branch of the same-named collection of American brasseries in New York, and you’ll like it for more than its utility. If not every dish pleases, enough of them do, and the Smith, awash in subway tiles and smoked antique mirrors, is the uncommon restaurant where hearing “no” from an employee is as rare as encountering a pay phone. Read more

New York Post July 20th, 2011 Give Retro Photo Booths a Shot - Calla Salinger and Miriam Furst "Tucked away in dive bars and family restaurants across the city, you'll find pals piling into photo booths for a moment in the spotlight – one New York couple evenused a booth to document an unforgettable event. "We had a guy propose to his girlfriend in the booth," says Adam Burke, director of operations for The Smith, which houses a vintage black-and-white snapper in the basement." Read more

Village Voice April 6th, 2011 Booze News: The Smith Gets Its Own Beer - Chantal Martineau "The Smith has enlisted Six Points Brewery to create a house beer that will be available on tap exclusively at the restaurant and at Jane. A spokesperson says the East Village Ale, or E.V.A., is a wheat bear [sic]-meets-pilsner-meets-pale ale. It's unfiltered, light to medium bodied, with notes of fruit, honey, and spice. Sounds like this serious gastropub just got a little more serious." Read more

New York Post September 8th, 2010 Meet the Regulars - Dana Schuster "The thing about being a New Yorker, it's always important to have a place that you can call your own. But also a great place," says [Dandy]. "I can do anything at The Smith. I can go there during the day and do work and eat really great food. I can bring friends for dinner or have business meetings there." Read more

Cosmopolitan May 1st, 2009 cosmo life: at your place "The Pink Pussycat, Colored sugar; ½ oz. Bombay Sapphire gin; ¾ oz. fresh-squeezed grapefruit juice; ½ oz. pineapple juice, splash of grenadine; Wet the edge of a tall glass with a damp paper towel, and dip the glass in colored sugar. Then pour all ingredients over ice, and stir well. Source: The Smith, New York City" Read more

Food & Wine Blog: Mouthing Off December 16th, 2008 Drinking Through the Recession - Kate Krader "Over at The Smith in the East Village, owner Jeff Lefcourt has seen a steady increase in sales of bourbon and scotch, with a particular spike since September. They've also gotten increased requests for after-dinner drinks – enough to be launching a dedicated scotch menu next week."

New York Post, Page Six Magazine September 28th, 2008 The New Classics: The Big Apple's hottest chefs are serving up old-school comfort food this fall – with a modern twist - Rachel Syme "The Smith has been open less than a year, but it is already the go-to eatery for no-nonsense fare in a cozy setting…"The goal is to appeal to my son and to a 48-year old," says Glenn [Harris] whose dishes have drawn the likes of Barbara Bush, Matt Lauer, Chloë Sevigny and Bryant Gumbel."

Time Out New York April 24th, 2008 Dating, $50 Date "Watch yourself at brassy brasserie [The] Smith; the servers aren't afraid to add a side of sass to your starter." Read more

The Architect's Newspaper April 16th, 2008 The Architect's Newspaper - Restaurant Row "Putting a slicker face on the urban rustic trend that has ruled the city's hipster dining scene, this East Village bistro summons the vibe of a New York social club: Behold a 40-foot zinc bar, custom ceiling lights fitted with antique glass lampshades, old subway tile walls, and classic Thonet-style dining chairs." Read more

Paper March 1st, 2008 Julie Besonen "The egalitarian customers seem more bent on eating than being seen. Chef and co-owner Glenn Harris's menu is crowd-pleasing and the prices aren't bad at all, starting off with free sparkling or still filtered water…From friendly hosts to bartenders to servers to busboys, service was first-rate. So was the $5 hot-fudge sundae." Read more