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.
If you prefer to eat all-natural meat without all of the hormones and antibiotic used today, this is the ‘cue for you. With a rotating menu based on daily availability, you’ll always have new options when preparing to dine. The smoky maple and red oak flavor will ensure that each protein maintains a delicious taste, and the rustic southern theme will take your mind away from the busy city just outside the doors. In the mood for something special? Try the burnt ends, which combine the smoky aroma with a super moist and tender brisket to take it to a whole new level of deliciousness. A traditional selection of sides will round out a great meal for even the pickiest of barbecue fans.
What do you mean you’re out of brontosaurus leg!? This restaurant has all of the Jurassic appeal with none of the threat of tyrannosaurus attack, and it’s located right in the heart of Brooklyn. Start your meal with an order of the authentic Fried Green Tomatoes, which come complete with a hearty helping of buttermilk ranch dressing. Choose your beast from slow-cooked pork to hand sliced brisket on to an apple-brined chicken smothered in the original BBQ sauce. Having trouble deciding? Check out the combination plates, which come with two types of succulent meats, two delicious sides, and the house’s own Honey Hush Cornbread to make sure that your hunger goes extinct.