Hazel Park, MI — On Friday, I was finally able to stop by an exemplary establishment serving up some top-tier barbecue right down the street from where I live in Hazel Park.

Smoked Lotus BBQ had been on my foodie radar for nearly two years, and like many places on my never-ending restaurant list, it was one that I had been meaning to circle around to as I adventured through endless suggestions and new restaurant debuts over the years. I couldn’t be happier to finally report that this turned out to be some of the best barbecue I’ve had in Michigan, but I must also confess that this post is bittersweet due to the fact that while I was placing my order, I learned that my first visit to Smoked Lotus BBQ would also be my last. Sadly, Friday was their last day of operation.

FULL SECTION: MI Foodie Adventures BBQ Series

The hidden gem serving up Texas-style pit-smoked barbecue was located within the Eastern Palace Club on John R Road between the I-75 juncture and 8 Mile Road. While researching barbecue joints around Metro Detroit, I noted many reviews for this spot highlighted the St. Louis-style Pork Ribs, Brisket, Pastrami, Burnt Ends, and Pit Beans. As a barbecue enthusiast, this hit every nail on the head for me. I was finally going to pull the trigger and swing by after work to pick up a to-go order for dinner.

I pulled into the parking lot around 4:30 p.m. and walked inside to look for Smoked Lotus BBQ’s food hut within the lounge. I actually really enjoyed the vibe of the beach-themed bar, with the tiki vibes and music flowing. For a second, I even forgot that outside was practically a frozen tundra. I moseyed on over to the hut on the other side of the entrance, kindly guided by the polite and attentive bartender. The dudes working at Smoked Lotus BBQ were super chill and were really helpful in recommending the most popular menu items based on what was still available. Sadly, they had already run out of brisket, but I wasn’t about to let that dishearten me or my stomach!

I placed an order for the Texas Trinity, which was comprised of three barbecue meats and two sides. And since it was their last day, the kind gents offered hefty portions for my servings so that I could enjoy the most out of what would be the only meal that I would be able to order from Smoked Lotus BBQ. As I said, this was really bittersweet for me because I honestly really enjoyed every item within the meal that I had ordered. I ended up going with the Pastrami, Half-Rack of St. Louis-Style Pork Ribs, Jalapeño Smoked Kielbasa Links, Pit Beans, and the Mac N Cheese. As I waited for my food, I observed my surroundings in the bar, and it actually seemed like quite a cool place. I’ll definitely revisit the Eastern Palace Club to check out that aspect of the establishment, albeit sad now that I know Smoked Lotus BBQ won’t be there operating in tandem and providing it’s sensational barbecue. Nonetheless, here is what Smoked Lotus BBQ was all about.

The Food

I eagerly snatched up the closest rib and took a hearty bite, pulling away a tender chunk of meat, which slid right off the bone. Not only was the meat exceptionally tender, but golly was it exploding with flavor. The generous seasoning was a perfect blend, providing a dash of smokiness and even a hint of heat. The ribs on their own were stellar, with each rib holding a considerable amount of well-seasoned meat. Before moving on, I enjoyed two more ribs and poured some of the house barbecue sauce over them. The sauce had a slight kick to it as well, with an underlying soy to balance out the heat and flavor profile. I really enjoyed these meaty ribs, which were smoked and seasoned very well.

The thick, long cuts of pastrami were a close second (if not tied for first) to the ribs. The pastrami slices were about a half-inch thick, which really provided the flavor and fatty bits of the meat to shine. Similar to the ribs, the exterior of the cured meat was heavily seasoned, which provided a peppery rush of spice that paired perfectly with the savory meat. Prior to visiting Smoked Lotus BBQ, I noticed that the pastrami was regularly praised in online reviews, and after sampling it myself, it made sense because this was probably some of the best pastrami I’ve ever had outside of Little Miss BBQ in Phoenix.

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The pitmasters hid a wonderful surprise for me beneath the ribs. Not only was I provided with a fully sliced jalapeño kielbasa link, but alongside it, the chefs also served me a cheddar kielbasa link! Aside from being extremely grateful to these kind souls, I was thrilled that I would get to experience both variations of Smoked Lotus BBQ’s kielbasa. The jalapeño was actually spicier than I thought it would be, and forced me to take a couple of pauses to allow for the heat to subside in my mouth before taking more bites of food. But I really enjoyed both in their own ways; the jalapeño link was spicy while the cheddar link was profusely cheesy. Both links leaned into their main ingredient and maintained a slight crunch to their exterior casings, resulting in solid representations of Polish sausage.

Both sides were stuffed to the brim in their respective containers, another greatly appreciated effort by the BBQ crew to make sure that I got the most out of my meal and first/last experience. The Mac N Cheese was oozing in melted, layered cheese, which ensures any pasta-meets-cheese dish is going to succeed. The penne noodles were boiled well and were very soft, allowing the cheese to encase and envelop every noodle. Forking through the dish, I was pleased to see that the cheese had seeped its way through every crevasse, ensuring that every bite would be a cheesy delight.

Despite the appearance and portioning, I absolutely loved the Pit Beans. Although the beans were swimming in sauce, this dish had excellent heat and a robust, vinegar-like twang to the sauce. The container was about 50% sauce, 35% beans, and 15% bits of leftover meat. Over the years, I’ve encountered similar BBQ bean renditions that utilize leftover meats, which is an approach I’ve always enjoyed when deployed by pitmasters since it also reduces food waste. Although Smoked Lotus BBQ’s Pit Beans contained a bit more sauce than I would have preferred, the zesty flavors contained within certainly packed a punch to the palate. The beans and bits of meat were excellent, with my only wish being that there could have been more meat bits within the mixture, but in hindsight, knowing that this was also their last day of operation, I could rationalize and accept that the composition was probably reflective of what was left in stock or available when it was prepared. Either way, I really enjoyed the taste and kick from these Pit Beans, sauce and all!

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It’s hard to write about something enthusiastically when you know you’ll likely never get to experience it again. That about sums up how I feel knowing that I won’t get to bite into those savory ribs again or try that mouthwatering brisket other foodies have gotten to enjoy from Smoked Lotus BBQ. But perhaps that’s what made the food that much more enjoyable and forced me to savor every last bite. While it’ll haunt me knowing that a truly fantastic barbecue spot existed a mere two minutes down the street from where I live, I’ll take some comfort in knowing that Smoked Lotus BBQ may not be gone indefinitely. Just before my order was ready, I overheard the pitmasters tell another to-go patron that the team would be taking a break before determining next steps; whether that be investing in a food truck, their own brick-and-mortar, or finding a new home to set up shop.

Time will tell, but the fact remains, Smoked Lotus BBQ was one of the few amazing low-key spots to get barbecue around Metro Detroit — and they will be missed. It’s also kind of crazy that this isn’t the first time something like that has happened to me when adventuring out to a new eatery. This is probably the third time I’ve visited a restaurant for the first time, which, unfortunately, also coincided with it being the business’s last day in operation. I’ve noticed that a few other small business owners have also had to make the difficult decision recently to close up shop, like Eastside Roasterz, whom I recently met and interviewed during my sit-down with the owner of Sister Pie. It’s heartbreaking to see so many wonderful small businesses shuttering, especially during this time of the year, amid the holiday season, when we often hope for and believe in things like miracles.

Please keep an open heart for those facing uncertain futures amid economic hardships, and hope that these restaurateurs and business owners can find ways to pursue their dreams and goals again someday. That would be my Christmas wish this year: that everyone holds onto hope, to never stop pursuing their dreams, and for everyone to be kind to one another along our respective journeys.

Foodie Adventures Ahead for 2026

It’s been another great year of foodie adventures, and I’m really grateful to all who have taken the time to read or watch along! I have some exciting adventures already lined up for January and the new year. My fellow foodies can look forward to hearing about the new Romanian eatery in Hazel Park, Bar Gabi, which took over the former space of Frame Bar. I also have other adventures in the works, such as visiting the renowned Mabel Gray, ‘Restaurant City’ in the new Ford Headquarters, a pizza collab with Mike Baldwin at Testa Barra, and the Garage Grill in Northville.

Also, can you believe this is my 92nd post?! Get ready, because I’m planning an epic foodie centennial adventure! Until then, in the name of all things food, we’re going on an adventure!