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This venue is closed.

Biscuit BBQ bills itself as “Authentic Brooklyn Barbecue,” and if this seems like an oxymoron to you, take it up with Al Roker. The weatherman-cum-gastronome has sung this cute café’s praises since it opened on Flatbush Avenue and seems no less enthused about the place since it relocated to Park Slope proper. Portions are big: juicy, crunchy, double-dipped fried chicken, and pulled-pork and brisket sandwiches requiring both hands. The yeasty biscuits and sides like spicy collards and Cheddar grits don’t disappoint either. As to the barbecue itself, the sauce leans strongly toward the Carolinas, with a thinner, more vinegary flavor than the sweet-thick kind associated with Texas. The restaurant (which occasionally doubles as an art gallery) takes the look as seriously as the finger-licking: deep red walls; country, blues, and classic rock on the soundtrack; and a big Stars and Stripes near the bar. — Andrew Sessa

The Back Room at Biscuit on the restaurant's lower level offers jazz on Sundays and a musical review on Mondays.

Brunch
Sat.–Sun., 10  a.m.–4 p.m.

Deviled eggs, $4; double-dipped fried chicken platter, $14; cheddar grits, $4