Barbecue Cuisines
Blue Smoke
From North Carolina to Texas and back, Blue Smoke serves up BBQ classics from every region. Think of it as Pan-American barbecue with Danny Meyer-stamped hospitality to match. If you’ve got ribs on your mind (and let’s be honest, if you’re at a BBQ joint, who doesn’t?), then order the Texas Salt and Pepper Beef Ribs, Kansas City Spare Ribs, or the Memphis Baby Back Ribs. Or better yet, pay homage to each region with the Rib Sampler. For poultry, head straight for the Applewood-Smoked Chicken, smoked “low and slow” over both hickory and apple woods. And the pulled pork is just as enticing, accompanied by pit beans, sesame slaw, and homemade white bread. And don’t forget to check out the jazz club downstairs when you’re done...
Read MoreDinosaur Bar-B-Que
You don’t have to have to truck all the way down south for a real deal roadhouse experience, just head up to West Harlem. In fact, Dinosaur Bar-B-Que has gained worldwide recognition for its way with smoke and sauce, even winning first place on Good Morning America’sbarbecue throwdown. (Not to mention their successful line of sauces and spice rubs sold all over the world and award for best cookbook from the National Association of Barbecue.) But that’s not why we love them so much. It’s the melt-in-your-mouth pork shoulder on the “Big Ass Pork Plate” that will make you realize why this place is so beloved. Then again, their chicken wings are pretty phenomenal, too. We recommend going with a big group, so you can get a smattering of dishes, including Texas Brisket Plate. The brisket is smoked for up...
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New York’s Best & Most Interesting Barbecue
New York is on its way to becoming a bonafide barbecue town. What makes our city so unique is that we’ve got so many different styles of barbecue from all over not just the country, but also the world at-large. While Hill Country’s focus is authentic, Texas-style beef brisket, Daisy May’s offers a gigantic Oklahoma-style beef rib. But there’s more than just classic American barbecue, as chefs and pitmasters have mastered ‘cue from all over the world, like Malaysian, Korean, and Thai. We’ve highlighted our favorite, traditional low and slow dishes, along with some modern and global renditions as well. The grills have been fired and summer has officially begun. Modern Twists on the Classics Fette Sau – Pork Belly Address: 354 Metropolitan Ave., nr. Havemeyer St. (Brooklyn) Phone: (718) 963-3404 When Joe Carroll, the owner of Williamsburg beer temple,...
Read MoreBraai
It’s not dinner at the zoo. It’s dinner in Hell’s Kitchen. 329 W. 51st St., between Eighth and Ninth Aves., (212) 315-3315 Sun.-Wed., 5 p.m.-1a.m.; Thu.-Sat., 5 p.m.-3 a.m. Cuisine: African barbecue Vibe: Funky Hell’s Kitchen spot. Occasion: Casual date, group dinner. Don’t Miss Dish: Venison sosoties & chicken bobotie. Average Price: Appetizers, $12; entrees, $23; dessert, $8. Reservations: Recommended Do you ever read the menu online before you go to a restaurant? It’s a bad idea, at least at Braai. I skipped lunch and all of my mid-afternoon snacks because I planned to take down a barbecued ostrich that evening. And what did I get? I got one dainty skewer of overcooked ostrich, domestically raised. I didn’t want domestically raised. I had my heart set on ostrich right off the veldt. And where’s the antelope? I came for...
Read MoreWildwood BBQ
Serving up ecumenical barbecue in Gramercy Park Address: 225 Park Ave. South, at 18th St., (212) 533-2500 Hours: Mon.-Thurs., 11:30 a.m.-11:30 p.m.; Fri.-Sat., 11:30 a.m.-12:30 a.m.; Sat., noon-midnight; Sun., noon-11 p.m. Cuisine: Regional barbecue Vibe: Big-city barn Occasion: Festive occasion; group dining. Don’t Miss Dish: Barbecue burger; Texas smoked brisket; carrot cake. Price: Appetizers, $5-$9.50; entrées, $9.95-$28.95; dessert, $7. Reservation: Recommended If you want barbecue in New York City these days, you have to ask yourself what kind you’re craving. You can get down & dirty barbecue – sauce on your T-shirt – at Dinosaur BBQ. You can get artisanal barbecue – sauce on your business suit – at Blue Smoke. But if you want breezy barbeque – sauce on your white leather banquette – you should try Wildwood BBQ, a few blocks from Blue Smoke in Gramercy Park....
Read MoreHill Country
If opening night is any indication of Hill Country’s big city debut, New Yorkers are rolling out the welcome wagon for the newest in barbecue. This generous bi-level space on the outskirts of the Flatiron District, embraces its down & dirty southern roots with Western accoutrements, unfinished wood floors, communal tables and Americana signage. First-time restaurateur Marc Glosserman, an ambitious Jew from nowhere near the Lone Star state (Maryland), has wisely recruited Queens pitmaster Robbie Richter and “lady of the grill”, Elizabeth Karmel, to run three high-tech Hickory smokers and a well-endowed assemblage of southern-stamped sides and desserts. Pass your wait at the front bar, where you can buy a round of tequila shots, browse the all-Texan wine list or elect for a cocktail. I kept returning to an addictively refreshing caipirita, a cilantro-spiked blend of tequila, lemon &...
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