NYC barbecue restaurants: 8 picks
New York is filled with great barbecue restaurants, from the upscale to the down-home. Here are eight favorites.
Daniel Delaney opened Briskettown, 359 Bedford Ave., in Williamsburg with little more than a few tables, a butcher's block, a cashier and a piano. The beef rib here weighs a pound, sometimes more. Info: 718-701-8909, delaneybbq.com. (March 11, 2013)
As at any proper barbecue joint, at Briskettown you choose your meat and pay before you eat. Everything is priced by the pound. (March 11, 2013)
Mighty Quinn's, 103 Second Ave., in Manhattan's East Village boasts some of the city's best smoked meats. Pulled pork exudes a musky aroma, as if it's the porcine version of dry-aged steak. Info: 212-677-3733, mightyquinnsbbq.com. (Dec. 31, 2012)
Spice-rubbed pork ribs sit on the smoker at Mighty Quinn's. (Oct. 16, 2012)
Fletcher's Brooklyn Barbecue, 433 3rd Ave., in Brooklyn's Gowanus neighborhood offers hormone- and antibiotic-free meat from farm-cooperative-raised animals. Smoked over maple and red oak, a whole barbecued chicken is $30. Info: 347-763-2680, fletchersbklyn.com.
Blue Smoke, in Manhattan's Flatiron District, is Danny Meyer's barbecue restaurant with executive chef and pitmaster Kenny Callaghan. There's also a location in Battery Park City. Info: 212-447-7733, bluesmoke.com.
Smoked black pepper sausage with pimento cheese and crackers ($10.95) are on the appetizer menu at Blue Smoke.
Hill Country, 30 W. 26th St. in Manhattan, serves Central Texas-style dry rub barbecued meat by the pound, plus plenty of sides and desserts. Info: 212-255-4544, hillcountryny.com. (July 31, 2007)
Pork spareribs are $13 per pound at Hill Country Barbecue.
Chef Zak Pelaccio brings unexpected (and delicious) Southeast Asian notes to traditional barbecue at Fatty 'Cue, 50 Carmine St., in the West Village. Pelaccio's original Williamsburg location at 91 S. 6th St., which has been closed for renovations for more than a year, reopens in April. Info: 212-929-5050, fattycue.com.
Bacon at Fatty 'Cue is cured with coriander then deep-fried and served with sweet and spicy salsa verde. A half-pound goes for $19.
Dinosaur Bar-B-Q is a Syracuse import, but, after nearly 10 years, the Manhattan offshoot, at 700 W. 125th St., is an established part of the Harlem landscape. And Dino is coming to food-centric Brooklyn this spring, with a new location at 604 Union St. in Gowanus. Info: 212-694-1777, dinosaurbarbque.com.
St. Louis-style ribs at Dinosaur Bar-B-Que are marinated for 24 hours in a signature spice rub, then slow pit-roasted. A half rack (six ribs) is $16.50.
Daisy May's BBQ USA, 623 11th Ave. in Manhattan, serves Kansas City sweet and sticky ribs, among other barbecue classics from chef Adam Perry Lang. For the hardcore, there's even a whole pig that serves 12. (Order it two business days in advance.) Info: 212-977-1500, daisymaysbbq.com.