Fasicka Hicks

Coming Up

Since 2012, Smoke'N Ash BBQ has been owned and run by Fasicka Hicks, with the menu and room shaped by a clear hand and a steady point of view. The work there has always been about more than service: it has been about keeping identity on the plate, in the dining room, and in the structure of the business itself. Under Hicks, the restaurant has stayed attached to both tradition and invention, with the line between the two treated as part of the brief rather than a problem to solve.

Where They Are Now

In the kitchen at Smoke'N Ash BBQ, Fasicka Hicks serves injera nachos, one of the restaurant's original creations. The dish gives the place its point of contact: familiar in format, distinct in flavor profile, and built to read across cultures without flattening either one. It is a plate that signals the restaurant's method before the first bite, with Hicks keeping the original ideas active and visible rather than allowing them to drift into a fixed formula.

Signature

Injera nachos are Fasicka's signature dish, and they function as more than a menu item. They condense Hicks's approach into one plate: direct, recognizable, and anchored in the restaurant's cross-cultural identity. Within Smoke'N Ash BBQ, the dish has become part of the house language, a repeatable expression of the way the kitchen works across more than one culinary register without losing coherence.

In Their Words “We have Texas-style BBQ, we have authentic Ethiopian food, and we have the Texas-Ethiopian fusion.” “When we started it was just Texas BBQ.” Read together, those lines map the menu at Smoke'N Ash BBQ in plain terms. They show a restaurant that began with one direction and later added others, without pretending the shift was accidental or seamless. Hicks names the categories directly, and that directness is the point: Texas-style BBQ, authentic Ethiopian food, and Texas-Ethiopian fusion are presented as separate and coexisting offerings, not as blur. The second quote gives the earlier baseline; the first describes the current range. Between them, the structure of the restaurant is clear.