This venue is closed.
Outfitted with tin ceilings, white subway-tiled walls and a massive Coca Cola sign center stage, Bone Lick Park milks its Americana theme for all it's worth. An eclectic hodgepodge of patrons, from West Village boys to stroller-pushing parents, turn to this Southern-inflected spot for the smoky yield of its real wood pit. The setting is surprisingly civilized for serious affairs of char; pit masters often duel it out over everything from texture to smokiness. In the true Kansas City style, Bone Lick Park opts for a dry rub before tossing its meats into its fruit-wood smoker. The 16-hour low and slow smoking process results in unusually tender and flavorful pulled pork. Still, the beef and baby back ribs are slightly smoke- and sauce-deficient, a crucial point in any barbecue battle. But beyond the meat, the main draw seems to be simple Southern fare, particularly a beyond-creamy mac and cheese and tasty stewed okra. It ain’t no Daisy May’s or Dinosaur, but Bone Lick Park manages not to offend the die-hard ‘cue community, a feat in and of itself.Brunch
An hour of unlimited mimosas, Bloody Marys and margaritas make this an appealing weekend brunch alternative for fried catfish fillet or banana walnut pancakes.Recommended Dishes
Pulled pork, $15.95; baby back ribs half rack, $16.95; macaroni & cheese, $4.75; stewed okra, $3.75