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.
Named after a small Dominican province, Macorix Bar-Restaurant & Grill has been a welcome sight to Central American and Carribean immigrants for some 20 years. Today, second-generation owners Steven Almonte and Elbys Gonzalez retain those familiar traditions amid a modern ambiance. Guests can slide up to the mahogany bar for a refreshing libation, or enjoy their meal on the outdoor patio. Steven and Elbys's chefs create dishes that range from mussels fra diavolo and steak with saffron rice to calamari and grilled pork loin.
Locally sourced maple, oak, and cherry wood smoke the day's selection of six meats, which could include Piedmontese beef short ribs or American lamb shank. Master barbecuer Matt Lang oversees their preparation, eschewing sauces for a proprietary panela-and-espresso-based spice rub. Pair the meats with a Kelso St. Gowanus ale or other craft brew.
For lunch, design your own dish with a yakiniku grilling set. Try the U.S. Kobe beef set ($22), which includes 3.5-ounce portions of both Harami skirt steak and chuck rib. For non-grillers, the garlic-noodles bowl (from $8) or hot-stone-pot bibimbap (from $8) side well with an order of Kurosawa cold sake ($9). The dinner menu includes everything from grilled veggies such as fresh asparagus ($5), broccoli ($4), or garlic button mushrooms ($4) to spicy Chilean sea bass ($15). Noodle dishes including goma negi ramen or udon ($9) and chicken garlic noodles ($10) round out the menu. For dessert, save room for dorayaki ice cream ($6), in which ice cream is sandwiched between two fluffy pancakes. View complete menus for the Midtown and the East Village locations here.
Eight Mile Creek unfurls across two floors, transporting New York diners down under with an exotic spread of Australian pub-style cuisine and imported spirits. Splashed in the flickering glow of candlelight, bronze-tiled walls establish the restaurant's rustic feel, as guests browse menus stocked with grilled-kangaroo skewers, burgers, and elegant entrees such as racks of Aussie lamb. On the first floor, live music further inflates casual airs with energized tunes, and themed holiday parties offer visitors an alternative to stuffy office banquets and get-togethers with socially awkward snowmen. During summer months, Aussie beers and New Zealand wines accompany warm breezes on an outdoor patio, where a wooden deck and an exposed-brick walls combine to create a tranquil dining experience.
After 16 years in the business (and local fame for former establishments David's Chicken and William's BBQ), Eastside is truly a master of succulent flying feasts (every Thanksgiving the restaurant cooks about 300 turkeys). If you desire to depart chicken-strewn shores, sail on toward shoals dotted with grilled hot pastrami and corned beef ($14.99 per lb.), homemade brisket ($15.99 per lb.), filet mignon ($24.99 per lb.), and grilled or poached salmon ($18.99 per lb.). This deal is valid for takeout or delivery (call to see if you're covered by the delivery area if outside of the listed range).