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Best Barbecue

Hill Country
30 W. 26th St., nr. Broadway; 212-255-4544
While RUB’s bacon and Dinosaur’s lamb ribs continue to have their devotees, the city’s barbecue scene was taken by storm this year by Hill Country’s impeccably pure Texas product. A confluence of rich brisket, post-oak fumes, and a simple but aggressive seasoning of salt and pepper and a tiny hint of cayenne, the Hill Country “moist” brisket (known in BBQ circles as deckle, and made from the rich upper shelf of the muscle) is a potent, smoky, meltingly rich expression of all that makes barbecue great. Hill Country’s immense, untrimmed pork spareribs and beef short ribs might, frighteningly, be even better.


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So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).

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