Today we’d like to introduce you to Fasicka And Patrick Hicks.
Fasicka and Patrick, we appreciate you taking the time to share your story with us today. Where does your story begin?
I was born and raised in Ethiopia, where food is part of every celebration, every memory, and every expression of love. When I first moved to the US 1996 and met my husband Patrick Hicks 1997, a native Texan, I never imagined one day we will build a restaurant that express both our childhood memories and the love we share.
Smoke’N Ash BBQ started very humbly. My husband and I were running a small barbecue spot in Arlington, and I began experimenting with fusing the Ethiopian dishes I grew up with and the Texas barbecue that surrounded us. At first, it was just for fun and to accommodate to some of our customers who wanted to share their Ethiopian plates and their BBQ plates together with friends. But something about that combination felt honest and natural, like two parts of our lives meeting on the same plate.
People started responding. Then they started asking t=for more. Before we know it, the fusion BBQ took on a life of their own, and our little idea became the heart of Smoke’N Ash BBQQ. What began as curiosity turned into a BBQ movement we never expected.
The journey hasn’t been easy, long hours, risks, and a lot of self-belief, but it has been beautiful. We have grown because of our community, , the people who took a chance on us, and the culture and heritage that guide everything we cook. Today Smoke’N Ash is well known nationally and beyond for Tex-Ethiopian barbecue, but to Patrick and I and is still a family story, a dream built from scratch and fueled by a desire to share who we are through food.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It never was smooth. But every challange along the way made us to be who we are and what Smke’N Ash BBQ became.
When we started, we had limited help and resources and almost no blueprint for what Tex-Ethiopian BBQ should even look like. We were creating something completely new and that came with doubt from our customers, and sometimes even form ourselves.
Staffing was also a major struggle. Training people to understand both cultures and both cuisines took patience and consistency. There were times when we were doing everything ourselves, cooking, cleaning, serving and managing, because that was the only way to keep our doors open.
Balancing family life with long work hours wasn’t either. so many sleepless nights, missing kids sports and school events are and many moments questioning and lots of sacrifices behind the scenes that people never see.
But every struggle came with lessons. It shaped and thought us resilience. It forced us to be creative and made every win small or big very meaningful, it made our relationship stronger and more grounded and committed to share our story through food.
As you know, we’re big fans of Smoke’N Ash BBQ. For our readers who might not be as familiar what can you tell them about the brand?
What we love about the DFW area is the spirit of community and curiosity. People here are open to new ideas, new flavors and new cultures. When we introduced our concept, the community embraced it with lots of excitement and love instead of hesitations. Our community also has a great support system for small businesses from local foodies, writers and influencers who cheers you on. It truly feels like a place where bold and creative ideas can grow.
What do you like and dislike about the city?
What we don’t like is not about the people. It is more about the challenges that comes with running a business in a fast growing city. Cost rise quickly, that can add so much pressure in a small, independent restaurant. Sometimes you have to fight twice as hard to be seen and supported in such large and competitive market. But even with that challenges this city gives you more than it takes.
Contact Info:
- Website: https://www.smokenashbbq.net
- Instagram: @smokenashbbq
- Facebook: @smokenashbbq
- Twitter: @smokenashbbq
