Smoak & Spirits

07/21/2026

Sooooo close, my friends!

06/25/2026

You can operate pretty much anything in a kitchen, but you have something much bigger in mind. Reach out. Maybe we're just the thing.

Smoak & Spirits

06/25/2026

You're not just a bartender. You're an alchemist... and maybe just a little mad scientist. I'm a bar in desperate need of some TLC. Shoot us your deets!

Apply for the Bartender/Manager job in Tunkhannock, PA! Learn more about the job description, salary, and job details to see if you qualify on Indeed today.

06/25/2026

Anyone want to hang out, cook some scratch food with intent, and make guests happy? Follow the White Rabbit.

Smoak & Spirits

05/24/2026

Seeking Guest Chefs for The Blind Bruin.

The Blind Bruin is an upcoming whiskey lounge and late-night dining concept focused on atmosphere, conversation, cocktails, music, and thoughtfully prepared food.

We’re planning to collaborate with guest chefs, cooks, pitmasters, pasta makers, confectionary masters, sushi chefs, and culinary creatives for rotating dinner events and residency-style evenings to begin in the Fall.

We’re especially interested in people passionate about:

wild game
farm to table
infusions and alchemy
regional comfort food
seasonal cooking
creative late-night food
thoughtfully built tasting menus

Events will take place in an intimate lounge setting with limited reservations and a collaborative hospitality-focused atmosphere.

We provide:

the venue
reservations
service staff
ingredients & dish support
bar program
promotion and marketing

The goal is simple:
Create memorable nights built around great food, drinks, music, and hospitality.

If interested, send:

a little about yourself
your culinary background
photos of your food
concepts or dinners you’d be interested in running
social media or portfolio if applicable
preferred method of compensation

via direct message.

04/30/2026

This isn’t just BBQ anymore!

Cornbread-fried lobster crisp, over white cheddar mac and charred corn.

Thin, crisp schnitzel—chicken, pork, or veal—over baked tetrazzini with roasted garlic, blistered tomatoes, and melted mozzarella.

Hand-cut gnocchi alfredo, with smoked brisket and pork belly burnt ends, fresh peas, and caramelized onion.

Fire-grilled skewers—lamb, duck, brisket, shrimp—finished over open flame, with blistered veggies, and fried rice.

Short ribs braised low and slow over smoked gouda and hatch green chili grits.

Tuscan style fried pizza and puccia sandwiches.

Smoked wings. Ribs. Blistered dough. Crisp, fried, fire-finished, and everything in between.

Something different is coming.

04/30/2026

Greetings friends,

We’re not looking for a line cook.

We’re looking for someone who’s outgrown that title.

If you can run a line blindfolded, but you’re tired of executing someone else’s menu—this is your move. You’ll have a hand in building what goes on the plate. You’ll take ownership of the product. This isn’t for someone clocking in. This is for someone who wants their name in the work.

Also looking for a bartender who doesn’t just pour drinks.
Someone who builds them. Understands them. Pushes them. Pairs them.

A mixologist. An alchemist. Someone who knows there’s a difference.

If you know you’re capable of more than what you’re doing right now, please reach out. You just might be the one I am looking for.

And if you have previously applied or worked with me, please reach out.

-Bear