New York’s Best Barbecue
After a long winter of braised and roasted meat, it’s easy to forget how incredible pork, beef and chicken tastes when prepared over a smoker or grill. So now that it’s summer, we’re ready to fully celebrate New York’s wealth of awesome barbecue places, by rounding up some of the very best dishes at each, from the classic Texas Brisket at Hometown to the Carolina-style Outside Brown at Arrogant Swine and the wholly unique Duck Tacos at Fletcher’s…
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Sizzling BBQ Spots for Summer
There’s really no need to travel cross-country in search of a smoked meat fix this summer. Because from the Brontosaurus Ribs at Mighty Quinn’s in Manhattan to the pepper-rubbed beef at BrisketTown in Brooklyn and caper-brined pastrami at The Strand Smokehouse in Queens, our city is shaping up to become one of the next great hubs of righteous, wood-fired ‘cue!
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Fire Up the Grilled Plum & Goat Cheese Pizza
Anyone can throw burgers and dogs on the barbecue and call it a (Memorial) day. But why not take your party to the next level this year, by adding a few flame-grilled pizzas to the holiday menu? We’ve topped our smoky rounds of dough with sweet grilled plums (you can use any sturdy fruit, like peaches or melons), peppery greens, and dollops of tangy goat cheese, but the sky’s the limit once you get the method down. To serve, simply cut your pies into small squares for a tasty starter, or supplement with salad, grilled shrimp, or flame-broiled pork tenderloin as part of the main event!
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Char. No. 4’s Half-Hog Wednesdays
When is a bar not just a bar? Char No. 4 makes a compelling case. This whiskey bar and restaurant won us over a few years ago with terrific Southern comfort cooking and a collection of nearly 200 whiskeys. (You can read our 2008 review here!) The chef, Matt Greco, got his feet wet at Cafe Gray and A Voce before settling into this Carroll Gardens kitchen to share his Southern food roots.
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Brother Jimmy’s BBQ
Brother Jimmy’s has been keeping the convivial spirit of barbecue alive for over twenty years with authentic North Carolina grub and an atmosphere that keeps the nightlife spirit going strong all night long. Whether it’s the prime sports viewing, casual vibe, or the hush puppies, Brother Jimmy’s seems to have no problem drawing people in and we’re pretty sure their Carolina-bent BBQ menu has something to do with it. ”Put some south in yo mouth” is the unofficial motto at all of the Brother Jimmy’s locations, and we say, why not? Take the starters for example. Southern staples include popcorn shrimp, fried green tomatoes, rib tips and peel and eat shrimp. Still hungry? There’s lots of BBQ to choose from — dry rub ribs, pulled chicken, or sliced brisket – and all of it’s smoked over Hickory wood for anywhere between five and 12...
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Wildwood BBQ
Reminiscent of real deal American smoke shacks, Wildwood BBQ is a reliably lively spot to take part in Carolina-style pulled pork, Kansas City baby back ribs and Texas-Smoked brisket. The space is outfitted with two smokers, wood beams, sawdust, bourbon and beer. While it’s not the best barbecue around, it’s got the whole package from vibe to sports and plenty of beers on tap. The menu choices are endless, but an easy favorite is “The Three Little Pigs,” which includes spare ribs, pulled pork, double-cut bacon, and two sides. While you won’t need them, extra helpings of the housemade pickled jalapenos and Sweet Potato Tots with mustard-molasses sauce are still an essential part of the dining experience here. An all-American classic, the Texas-Smoked brisket at Wildwood BBQ consistently delivers as...
Read MoreVirgil’s
Sure, the Times Square location of this popular BBQ spot might make you a little worried. (It certainly warrants pause.) But, if you can fight your way past the tourists, you’ll be pleasantly surprised. A lot of barbecue in these parts can taste like it’s slathered in sauce and thrown on the grill. Not here. This is deeply smoky barbecue, just like the kind you’d find proudly served down south. And Virgil’s is owned by Artie Cutler, founder of Carmine’s (you know, that Italian place in Times Square that gives you those monstrous portions fit for kings), so you know you won’t be leaving hungry. The beef brisket is by far the shining star on the menu. Be sure to order it with a side of coleslaw (the traditional pairing for brisket) and some collard greens with ham...
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Rack and Soul
Did you know New York boasts a world champion BBQ Pitmaster of its own? Pitmaster John Wheeler and his partner and co-chef, Charles Gabriel, have brought their own brand of BBQ to the Upper West Side. At Rack & Soul, they specialize in ribs and chicken, neither of which disappoint. Each plate of barbecue is artfully smoked for hours over apple wood and charcoal. Plates piled high with BBQ chicken wings, half-chicken, beef short ribs, pulled pork, baby back ribs, and oxtails dominate the tables, along with a host of sides. But it’s not all about the barbecue at this Upper West Side BBQ joint, there’s also fried catfish, fried chicken and oyster...
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Mable’s Smokehouse
Hop over to Williamsburg, step into Mable’s, and dig right into some of the best Oklahoma City-style barbecue in the city. The menu is simple, yet packed with flavor and fixin’s. Diners can pick between beef brisket, St. Louis ribs, or pulled pork, all served as a sandwich or platter. It’s up to you. And everything comes with pickles, jalapenos, Wonder Bread, and a cup of creamy slaw – authenticity right down to the sides. While they’ve got the carnivvores covered, they also cater to the vegetarians among us. I know, I know… seems almost blasphemous at a BBQ joint, right? But trust me, you won’t miss the meat once you bite into the veggie BBQ Sloppy...
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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...
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