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Picnick's Will Goldfarb and former Thor and 5 Ninth chef Kevin Pomplun now man a barbecue cart. As Bobby Flay would say, these guys are smokin' out of the gate. On their first day in business, they're serving a Kobe beef brisket and pulled Heritage pork, both brined for 48 hours and then smoked for 12 to 15 hours in batches of 50 to 100 at their Brooklyn commissary, and a Bobo Farms half chicken that's brined for eight hours and smoked for two or three. The cuts are served with toasted baguettes, and you can slather on barbecue sauce (containing five types of chilies) that Pomplun designed to be a happy medium between sweet sauce and vinegar sauce. The team tells us they'll soon serve breakfast (there were some pastries on the cart, though they were barely noticed), as well as daily specials such as smoked lobster, swordfish, pork chops, artisanal sausages, salmon, and prime rib — plus, once the electricity is at full power, liquid nitrogen milk shakes. — Daniel Maurer