What You'll Get
Preparing Southern-style barbecue can be a lengthy affair since meats must be slow-cooked, slathered in sauce, and trained in etiquette and elaborate hat-wearing before being formally introduced to society. Celebrate a deliciously long-awaited arrival with today’s Groupon: for $15, you get $30 worth of Southern-style barbecue and drinks at Memphis Mae’s in Croton-on-Hudson. This Groupon is worth $35 if redeemed Sunday–Thursday.
The lunch and dinner menus at Memphis Mae’s are loaded with flavorfully tactile barbecue fare—slow-cooked on the premises—and Southern-style comfort dishes served in a casual bistro setting. Taste buds don mini stetsons for a trek to the Deep South with an order of Georgian fried green tomatoes ($6.95) or Mae’s farm-raised catfish fingers ($7.95). The Carolina pulled-pork sandwich ($6.95) saunters to the lunch menu after being slow-cooked for 24 hours in genuinely unchucked-wood smokers and hand-pulled every morning. Prized proteins such as Memphis-style ribs ($15.95 for half rack), Southern-fried chicken ($17.95), and Texas-barbecue beef brisket ($17.95) arrive with sidekicks of buttermilk cornbread and your choice of two fixin’s. The docket of homespun sides includes sweet-potato fries, mac 'n' cheese, beer-battered onion rings, and orange-bourbon drunken yams, with stewed collard greens pulling designated driving shifts.
Memphis Mae’s slakes thirst with sweet tea ($2), fountain sodas ($1.75), and a fermented cornucopia of draft and craft beers and wines by the glass. The relaxed but refined bistro-inspired environment—outfitted in rich colors, birch-plank floors, and a crenellated bronze ceiling—creates a sophisticated atmosphere for daintily gorging on down-home cooking.
The Fine Print
Promotional value expires Nov 15, 2011. Amount paid never expires. Limit 1 per person. Limit 1 per table. Limit 1 per visit. Dine-in and carryout only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Memphis Mae's BBQ Bistro
At Memphis Mae's BBQ Bistro, owners Andreas Nowara and Jeff Matros are rewriting the barbecue gospel. They've crossed out a number of popular myths—that barbecue joints should be shrouded in smoke, that barbecue puritans only cook in the style of a single region, and that those who divulge secret recipes should be cooked themselves—in favor of a more chic and diverse sauce hot spot. Their dining room emulates a crisp bistro, and their menu traverses several Southern states, listing Texas beef brisket alongside Carolina pulled pork and Memphis ribs. They don't limit themselves solely to barbecue staples, either. Comfort foods such as Mississippi catfish and chicken-fried steak appease patrons who might not want to get their hands dirty, and vegetarian options include smoked portobello mushrooms and "pasties" filled with sautéed vegetables.
Their eclectic approach has hardly canceled out down-home prep, however. The kitchen's wood smokers infuse meats with flavor 24 hours a day, passing on zesty notes from pecan and hickory logs. The beer is likewise carefully brewed, arriving from Dogfish Head, Duvel, and other craft companies. In maintaining this delicate balance between strict tradition and inclusivity, Memphis Mae's BBQ Bistro has cemented a savory reputation. The restaurant has catered the New York Yankees' opening-day celebration and was later featured in the New York Times which praised its brunch and catalog of sides, which contains drunken yams, peach applesauce, and none of "the usual throwaways or fillers that most barbecue joints offer."