The resident grill masters at Uncle Jimmy’s Backyard BBQ baste ribs, chicken, and pulled pork with zesty sauces, rounding out their menu of flame-kissed grub. Diners can oil rusty jaw hinges with meal-prefacing portions of fried zucchini strings ($6.50) or rent a forklift to ferry caramelized onions, fresh ricotta, and pulled pork from slices of barbecue pita pizza ($8) into waiting mouths. Rotisserie grilled chicken ($12 for a half bird) arrives dressed in barbecue sauce or lemon oreganata, and the Pig Out combo platter ($17) conquers carnivorous hunger pangs with a mighty triumvirate of pulled pork, ribs, and italian sausage. Each entree, such as the popular kansas city baby back ribs ($16 for a half slab), comes with two side dishes, such as sweet mashed potatoes or corn muffins, arriving on plates known to begin tugs of war with diners for the rights to them.
Soco’s proprietors had a vision: to create a neighborhood institution that is equal parts restaurant and cocktail bar. With food and drink offerings such as the pecan-crusted pork chop and a caramel martini topped with a toasted marshmallow, it’s hard not to sample both sides of the business on any given visit. Before Soco opened, its owners and executive chef Kingley John all worked together at Negril Village, a West Village Caribbean eatery. That experience inspired the group to shape Soco’s menu into the fusion of southern-American classics and Caribbean influences now on its lunch, brunch, dinner, and cocktail menus. In practice, that combination brings about flavorful plates such as blackened salmon and jambalaya with seared shrimp, Andouille chicken sausage, and dirty rice. Grass-fed beef burgers are accentuated with caramelized onions, red-bean mayonnaise, and parmesan-dusted fries, and at lunch, organic fried chicken tops a red velvet waffle. The wait staff can also recommend food pairings with Boylan’s cane soda, 20 American microbrews, or the bar’s 10 signature cocktails. As an homage to Soco’s home borough, designer Andres Aladin drew up plans for the eatery to look like “the Brooklyn Bridge turned into a restaurant.” To accomplish that feat, he juxtaposed industrial elements such as locally sourced steel with the homey feel of exposed brick, walnut walls, and a rotating staff of mothers who watch until you clean your plate.
At first glance, you might miss the small neon sign hanging above a chain-link fence. That glowing pink beacon is all that exists to lead unsuspecting passersby into a barbecue joint that has been consistently rated on Zagat as one of New York's best. Fette Sau, which appropriately means fat pig in German, is the brainchild of owner Joe Carroll, who eschews sauces for a panela-and-espresso-based dry rub to season the restaurant's ever-changing selection of organic and family-farmed heritage breed meats. Once they've been slathered in spices, the cuts slow cook in a massive smoker fueled by both gas and five types of locally sourced wood, which help seal in the spices and make the protein tender and succulent. Built in a repurposed mechanic's shop, the dining area has as distinct industrial vibe. A floor-to-ceiling mural shows various cuts of pork and beef, overlooking bar stools made from John Deere tractor seats and picnic tables topped with bottles of sauce. The beverage selection honors this Americana vibe, as well—between bites of pulled pork and duck breast, patrons sip craft brews from mason jars and sample pours from a lengthy whiskey list.
At Fatty 'Cue, Malaysian cooking and Southern-style barbecue collide under the inventive culinary guidance of Chef Zakary Pelaccio. He and his team place a creative twist on even the simplest of dishes, as the New York Times chronicled with the eatery's Vermont butter—wrapped in smoked maple leaves, soaked in rye whiskey, then "stored to age in a cool place for three months or so, like a fine cheese." This singular approach to cooking also earned plaudits from Grub Street, which crowned the smoked-brisket sandwich one of the 101 Best Sandwiches in New York. Dishes vary in size and complexity, beginning with smaller items such as housemade cheeses and smoky chicken and eggplant with celery, sesame, and pickled jalapeño. More sizable offerings include pork ribs with fish sauce as well as the smoked Brandt beef brisket, which Examiner.com declared, "[stands] up to the best briskets in the city," praising it as "extremely tender with flavorful burnt edges." Further, Fatty 'Cue's meats and fish are humanely raised and often locally sourced, helping the environment by obviating the need to print new maps.
Joeper's Smokeshack is a real winner with Brooklyn residents because it offers southern, down-home cooking right in the heart of New York. They’re well-known for tasty dishes like bacon mac n’ cheese, Memphis style ribs, cornbread, and wings. Their menu also includes delicious items like the brisket platter, pulled pork sandwich, and the chicken rib combo platter. Side dishes include French fries, hush puppies, and cole slaw. Joeper's Smokeshack consistently gets great reviews from diners because they prepare fresh, tasty food using only the best ingredients. The amazing brisket flavor comes from the spices in their secret dry rub mix. Finish off your meal with a bowl of bourbon bread pudding. The restaurant is located at 2085 Flatbush Ave in Brooklyn, NY. Deliver and pick up ordering is available by phone or online.
With locations all over New York City, Dallas BBQ serves up a full array of barbecue meats and side dishes. They set themselves apart by also offering foods that are bit unusual for a barbecue place, including crispy shrimp, crab cakes, onion loaf, burgers and Texas-style chili. They offer take-out and catering and usually have take-out specials. There are a number of delicious favorites on the menu such as the homemade coleslaw and the Caesar salads topped with steak, shrimp or chicken. Patrons can order online or from their mobile phone for any location. They serve alcoholic beverages including mixed drinks and various beers. Dallas BBQ takes pride in offering highest quality food at reasonable prices. They strive to serve customers quickly and efficiently and have become a favorite eatery for many New Yorkers.