Pat and Gina Neely seem to have always felt comfortable welcoming people 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. Today's Reserve selection invites you to savor their rib-sticking Southern warmth with a dinner for two, which includes the following dishes from the menu:
- One full rack of ribs
- One Blue Ribbon chicken plate
- Choice of five side dishes
- Choice of two desserts
- Unlimited sangria
Although the Neelys hail from Tennessee, the menu at their New York outpost embraces flavors from all over the South. There's a choice of Memphis-style spices or Kansas City–style sweet and sticky sauce when it comes to ribs, for instance—all the meats on offer actually come from New York–founded Pat LaFrieda Meat Purveyors. That includes the Blue Ribbon chicken, which starts its journey to the table on a free-range farm. By the time it lands on the plate, it's been roasted over a half-full can of Pabst Blue Ribbon beer for maximal succulence and flavor.
Of course, no Southern meal is complete without sides. There are a dozen at Neely's, many marked by charming touches such as the use of extra-tiny green beans, the pork and bacon bits in black-eyed peas, and the burnt rib ends tossed into spicy pinto beans.
In between sips of bottomless sangria—available in green-tomato, spice-fairy, and sparkling varieties—guests can debate the dessert menu's seven options. Some are grandma's-kitchen-style classics, such as pecan pie, peach cobbler, and red-velvet cake. Others add little surprises such as the grilled bananas and Jack Daniels–spiked honey sauce that top a slice of cheesecake.
Down-home charm doesn't just influence the menu, it also spills across all seven areas of the restaurant. "'Parlor' is the operative term" in Neely's name, according to the New York Times, and small touches such as the vintage, hand-selected furniture create a cozy, inviting spirit. Each room represents a different part of a stately Southern home. While the porch-inspired area stays breezy with tall windows and wooden floorboards, the intimate "dining room" aims for old-fashioned elegance with its damask-patterned crimson walls, golden molding, and chandelier made out of monocles.
Neely’s Barbecue Parlor
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.