Greer's OC

Costa Mesa’s newest Texas barbecue concept, Holé Smokes, is now open and bringing low-and-slow smoked meats and all the authentic barbecue fixings to central Orange County.

This restaurant is where robust flavors, skillfully smoked meats, and timeless comfort sides converge. The brainchild of Ian Bascon, who heads the operations of the regional Mexican fast casual chain Holé Molé, and Chef Dan Ramon, a barbecue aficionado and seasoned chef hailing from San Antonio, the Holé Smokes concept seamlessly merges their complementary expertise. Ian brings 13 years of restaurant management experience to the table, while Dan contributes two decades of culinary leadership, making for an exciting and promising venture.

At Holé Smokes, authenticity is at the heart of their offerings, showcasing the bold flavors of Texas-style barbecue. Their menu features beloved BBQ classics, including Brisket, Pulled Pork, Baby Back Ribs, Smoked Chicken, and marinated Tri-Tip. All the meats undergo the traditional low-and-slow smoking process, using a unique 50/50 blend of pecan and oak logs sourced from Texas and Oklahoma. 

These wood choices were made for their authenticity, with pecan being the Texas state tree and oak providing a harmonious balance of mellow, smooth pecan notes alongside bold, aromatic oak flavors. As any true Texan knows, barbecue isn't complete without the essential side dishes, and Holé Smokes offers favorites like creamy Mac and Cheese, fresh Broccoli Slaw, and homestyle Potato Salad, among others. In addition to their traditional barbecue fare, guests can also enjoy menu options from the adjacent Holé Molé Costa Mesa restaurant.

This full-service dining concept accommodates 50 guests indoors, with seating for 18 at the bar and room for 30 more on the inviting patio. The interior is adorned with Texas BBQ-themed decor, featuring chalkboards, oak and pecan logs neatly stored under family-style tables, and an expansive oak bar-top serving wine, low-proof cocktails, and a selection of beer, including the Texan favorite, Shiner Bock. Holé Smokes is also proud to be generating over 30 job opportunities for the local community.

Ian Bascon, the son of Holé Molé founders Scott and Lisa Bascon, has a deep-rooted background in the restaurant industry, having overseen the day-to-day operations of the Mexican fast casual for a decade. Now embarking on his path as a second-generation restaurateur, he channels his genuine passion for authentic, "all smoke, no mirrors" barbecue into the Holé Smokes establishment.

Hailing from the Lone Star State, Dan Ramon's upbringing involved traversing Texas in search of authentic barbecue, often from mom-and-pop joints on the side of local highways, out of pickup trucks, and within hole-in-the-wall gas stations. As a chef dedicated to traditional BBQ methods, his menu at Holé Smokes pays homage to the true-to-Texas, low-and-slow meat smoking technique he studied and wholeheartedly embraced. 

Holé Smokes is located at 1500 Adams Ave, Unit 100B in Costa Mesa. The restaurant is open every day from 11 a.m. to 9 p.m. and can be reached via phone at (714) 677-0531. For more information about Holé Smokes, visit holesmokes.com