Neely’s Barbecue Parlor

BBQ Restaurant
1125 1st Ave., Manhattan, NY 10065 1125 1st Ave., Manhattan Directions

Deals (1)

About this Business

  • Cuisine
    Barbecue, Cafe, Southern, American, Traditional
  • Meals
    Breakfast, Lunch, Dinner
  • Price
    $15-$30
  • Cuisine
    Barbecue, Cafe, Southern, American, Traditional
  • Meals
    Breakfast, Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Street
  • Delivery
    Yes
  • Takeout
    Yes
  • Reservations
    Yes
  • Catering
    Yes
  • Good For Kids
    Yes
  • Good For Groups
    Yes
  • Show Less

From Our Editors

Pat and Gina Neely have always loved welcoming guests into their kitchen. After co-founding a string of family-style barbecue restaurants in their home state of Tennessee, the couple catapulted into stardom when they began hosting their own Food Network show, Down Home with the Neelys.

This desire to share their rib-sticking Southern cooking eventually led Pat and Gina to open Neely’s Barbecue Parlor on the Upper East Side of Manhattan. Down-home charm doesn't just pervade the menu, it also spills into the decor. The restaurant's seven dining areas evokes the spirit of a stately Southern home with hand-selected vintage furniture, broad windows, and luxuriously patterned wallpaper and curtains.

Where Would You Like to Eat?

The Porch The Sitting Room
Tall windows keep it bright, light, and airy Dark wooden trim and mocha-hued wainscoting impart a certain elegance
The Private Dining Room The Living Room
Damask-patterned walls and a simple chandelier give this area a formal vibe A stone fireplace is the centerpiece of this inviting, floral-carpeted room

Cooking from Across the South

Although the Neelys hail from Tennessee, the menu at their New York outpost embraces flavors from all over the South. Patrons slather ribs with their choice of Memphis-style spices or Kansas City–style sweet and sticky sauce. All the meats on offer come from New York–founded Pat LaFrieda Meat Purveyors.

To complement the entrees, chefs cook up down-home side dishes, including whipped buttermilk mashed potatoes, cornbread with butter, and brussels sprouts tossed with bacon and onion. Even the drink menu shows its Southern roots by highlighting premium bourbons such as Michter's Sour Mash and Pappy Van Winkle.

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