Profile

Forget what the 'cue quibblers say—Blue Smoke is an ingenious Manhattan barbecue joint with a woody barroom full of red-vinyl booths, a skylit dining room, and a hot jazz club downstairs. True, some of the barbecue isn't there yet, but each visit shows improvement, as pit master Kenny Callaghan breaks in those Missouri-made smokers. Salt-and-pepper beef ribs are terrific; so are sides and desserts, and as far as pit-smoked foie gras and salmon goes, what's the problem? This ain't East Treestump, Texas, after all. — Rob Patronite and Robin Raisfeld

Danny Meyer caters his popular barbecue for those who like to roll up their sleeves and dig in. His "Old Hickory" pits smoke everything from pulled pork, brisket, and vegetable sliders to grilled salmon and Memphis-style baby back ribs.

Memphis-style baby back ribs, half rack $14.95/full rack $22.95; pulled pork sandwich, $10.50; macaroni and cheese, $7.95

Related Stories

New York Magazine Reviews

• Adam Platt's Full Review (6/10/02)

Best of New York Awards

• Rob Patronite: Best High-End Burger (2007)
• Best Last Meal on Earth (2004)
• Best Barbecued Brisket (2003)
• Best Classic Burger (2003)

Featured In

• Battle of the North Carolina Church Club Peanuts (10/8/07)
• Dining Alone: No, Just Me (8/13/07)
• The Upper Crusts: Our Picks for the Best Slice of Pie (5/14/07)
• Cheap Eats Guide 2006 (8/7/06)
• Where to Eat 2003 (1/6/03)

Recipes at Blue Smoke

• Blood-Orange Margarita (2009)
• Brined and Smoked Chicken (2002)
• Cole Slaw (2002)
• Iceberg Lettuce With Roquefort Dressing (2002)
• Roquefort Dressing (2002)
• Barbecued Spareribs or Baby Back Ribs (2002)
• Deviled Eggs (2002)
• "Pit" Beans (2002)
• Potato Salad (2002)