Florida’s barbecue scene is getting a flavorful upgrade with the arrival of Tropical Smokehouse in Delray Beach. Known for its inventive approach to traditional barbecue, the restaurant blends Southern tradition with Caribbean and Latin influences, creating a style that chef and co-owner Rick Mace says is uniquely Floridian.
Mace, a 2023 James Beard Award semifinalist for Best Chef: South, has made it his mission to put Florida on the barbecue map.
“Florida doesn’t have the same sway as Memphis, St. Louis, or North or South Carolina, but it does have an identity,” he says. “We were lacking a well-defined style, and that has become my focus.”
At Tropical Smokehouse, expect the classics — brisket, pulled pork and sausage — but with a twist. Brisket comes brushed with coffee-infused sauce, pulled pork is marinated in citrusy mojo and sausage features alligator, a nod to Florida’s native flavors. The sides lean tropical, too, from Caribbean coleslaw and sweet plantains to Southern-style collards and cornbread. Seafood plays a starring role with dishes such as smoked mahi, Spicy Wahoo Dip and seasonal catches like swordfish or spiny lobster.
The concept began in West Palm Beach in 2021, where Mace designed a casual, neighborhood spot that quickly earned a loyal following and national recognition. His research into Florida’s culinary roots — from indigenous smoking techniques to the boucan grills of the Caribbean — helped shape a menu that honors tradition while embracing innovation…