Our 10 Best Barbecue Restaurants in NYC

Categories: Our 10 Best

fattycueribs.jpg
Fatty 'Cue
7. Fatty 'Cue, 50 Carmine Street; 91 South 6th Street, Brooklyn

Currently enjoying the quiet life with his family upstate, Zak Pelaccio started something special with 'cue guru Robbie Richter in 2010 with the original Fatty 'Cue in Williamsburg. Watching the brand expand to the West Village then shutter for over a year in Brooklyn only to rise from the ashes like a smoke-charred phoenix (mmm ... magical bird meat) has been juicy drama for New York restaurant obsessives. Luckily, the meats coming out of chef de cuisine Anthony Masters's kitchen are just as succulent as the gossip, as familiar cuts are put through the Fatty Southeast Asian wringer. Spots of brilliance come in unlikely places, as in a West Village starter of tender poached chicken tossed with intense smoked eggplant, celery, sesame, and pickled jalapeño. Bonus points for ending the meal with pies from Butter & Scotch.

bluesmokeribs.jpg
Blue Smoke
6. Blue Smoke, 116 East 27th Street

Danny Meyer's foray into barbecue country helped lay some of the foundation for the city's current 'cue climate, and over 10 years later, the food coming out of chef Kenny Callaghan's kitchen has helped keep this spot relevant. Pulled pork achieves a balance of smoke and saucy tang, piled high over white bread during dinner or bursting out of brioche at lunch. Chicken wings exhibit a similar piquancy, cooled down when dipped into blue cheese. Also of note: Blue Smoke's mac and cheese is some of the best in town, arriving at the table with a soufflé-delicate browned crust.

dinosaurbarbecue.jpg
Dinosaur Bar-B-Que
5. Dinosaur Bar-B-Que, 700 West 125th Street; 604 Union Street, Brooklyn

Twenty-five years ago, when everyone was scanning the South for smoked meat inspiration, John Stage up and opened a damn fine barbecue joint in Syracuse, New York. Now with locations in Harlem and Park Slope, the chain boasts two hallmark items--mammoth chicken wings and tender pork ribs--both of which hinge on Dinosaur's addictive smoky-sweet barbecue sauce. But meats alone do not a barbecue restaurant make, and dishes like fried green tomatoes with smoked shrimp remoulade, as well as simple sides like Syracuse-style boiled salt potatoes, reveal the attention to detail put into the menu.

briskettownbrisket.jpg
BrisketTown
4. BrisketTown and Smokeline, 359 Bedford Avenue, Brooklyn, and the High Line near West 16th Street and 10th Avenue

Crowned the 2013 Brisket King (no really, there's an actual crown), Daniel Delaney took his Texas-inspired barbecue game to the elevated streets when he opened Smokeline on The High Line. The Brooklyn flagship cooks up arguably the city's best brisket, and even offers breakfast tacos starting at 8 a.m. Across town, you'd do well to stick to what's between the buns. That means either "The Deckle" or "The Mess": the former showcases slices of fatty brisket flickering with spice from a peppery bark and hit with the zip of pickles and onions, the latter is a mash of the same brisket, pulled rib meat, and griddle-crisped cheese assaulted with chili sauce and onion relish. Both are only available at Delaney's Manhattan kiosk, which serves an abbreviated menu of brisket, sandwiches, and ribs.

Location Info

Butcher Bar

37-08 30th Ave., New York, NY

Category: Restaurant

Hill Country Barbecue Market

30 W. 26th St., New York, NY

Category: Restaurant

Strand Smokehouse

25-27 Broadway, New York, NY

Category: Restaurant

Fatty 'Cue

91 S. Sixth St., Brooklyn, NY

Category: Restaurant

Blue Smoke

116 E. 27th St., New York, NY

Category: Music

Briskettown

359 Bedford Ave., New York, NY

Category: Restaurant

Fette Sau

354 Metropolitan Ave., Brooklyn, NY

Category: Restaurant

Alchemy, Texas

7104 35th Ave., Jackson Heights, NY

Category: Restaurant

Mighty Quinn's

103 2nd Ave., New York, NY

Category: Restaurant


Advertisement

My Voice Nation Help
13 comments
Matt Rodier
Matt Rodier

Royal Rib House, 303 Halsey Street in Bedstuy. Only open a few days a week, and you gotta get there before 10-11 bc the ribs are so good they sell out!

Kim D. Hylan
Kim D. Hylan

A little over a year ago i would have thought this looked soooooo good. Now that i'm vegan i'm sooooo grossed out and sad.

michaelrburnette
michaelrburnette

Went to Fette Sau on Wednesday night.  Pulled pork was dry w little smoke flavor.  The brisket was cut too thick and also lacked smoke.  Ribs were the only saving grace of the meal.  BBQ beans were also inadequate and the potato salad was boring despite both being recommended by the staff.  The sauces were strange and didn't complement the bbq very well.  The vinegar based sauce was the worst I've had in recent memory.

Maybe I caught Fette Sau on a bad night but I was extremely disappointed and left much of my meal on my plate.  I've been to a dozen bbq restuants in the last six weeks and Fette Sau is at the bottom of the list.  

Zara
Zara

Hill Country but no Rodeo Bar? Rodeo ribs are far superior 

Daniel Elliott
Daniel Elliott

Oh no, John Brown Smokehouse not on the list. What a shame!

Loading...