ORD Finn

If you like Korean style BBQ, I would warmly recommend NY Kom Tang Soot Bul (32 W 32nd St, close to Broadway). I visited there last week and had lot of fun and excellent food. Beef kalbi (ribs) were perfectly marinated and very tender. Grilling them yourself on the charcoal grill on your table is great fun (but HOT, and you do smell like BBQ afterwards ). Sidedishes, maybe the most important part of Korean cuisine, were good, but not the best I've had. Service was very friendly and prompt, which is not the case in many other Korean places (at least for a non-Korean).

ljp99

If youre in NYC this coming weekend,
go to this event

www.bbq-nyc.com

Starwood Lurker

There used to be a Texas-style Pit BBQ place near Avon, CT that was pretty good. Anyone know if it's still in business?

Sincerely,

William R. Sanders
Customer Service Coordinator
Starwood Preferred Services

[email protected]

raffy

Blue Smoke was quite yum when I dined there last month. I had read an article in the Times about BBQ and Blue Smoke was the only one listed in NY so I went down for dinner. According to the article, this restaurant has the same owners/chef as Union Square Cafe.

http://www.bluesmoke.com/index_movie.html

dhammer53

I agree with raffy.

We were there this week. Blue Smoke is a fairly large place. Exposed brick walls and very casual seating. Lots of tourists, kids, trade show folks and locals.

We had a variety of food:

Salmon - a nice smokey flavor.
St Louis rib. They were ok.
Baby Backs... 4****'s. Lots and lots of tender meat.

Prices are affordable.

Dan

Analise

The lead article in today's Dining Out section in the NYT is about NYC's best bbq.

http://www.nytimes.com/2003/09/17/dining/17BBQ.html

Sweet Willie

Le Cirque 2000 and Daniel alumnus Adam Perry Lang has opened a take-out barbecue shop Daisy May's at 623 W. 46th St. (11th Ave.), featuring Tennessee bourbon beer can chicken, Carolina pulled pork and Memphis dry-rub ribs, all costing $8.

monitor

Blue Smoke is my favorite (maybe not all because of the food, which is pretty good, but because of the music downstairs).
In my nabe, one of the Brother Jimmy's places has had to suffice until now, but there are some very good reports on a new place, called Pearson's which just took over the space of Butterfield 81 on 81st between Lex and 3rd. My report should come very soon.

[This message has been edited by monitor (edited 11-08-2003).]

JBLUA320

Now, let's see what the health inspectors think.
VIRGIL'S BBQ
2 Violations
1. Food not cooled by an approved method whereby the internal product temperature is reduced from 140°F to 70°F or less within 2 hours and from 70°F to 45°F or less within 4 additional hours.
2. Food from unapproved or unknown source, spoiled, adulterated, or home canned.
The inspection was passed as of January 9, 2003
BLUE SMOKE
1. Milk or milk product undated, improperly dated or expired.
The inspection was passed as of April 10, 2002
BROTHER JIMMY'S BAIT SHACK
1 . Tobacco use, eating, drinking in food preparation, food storage or dishwashing area observed.
2. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
3. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
4. Wiping cloths dirty or not stored in sanitizing solution.
They passed their inspection as of May 30, 2003
TENNESSEE MOUNTAIN RESTAURANT
1. Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
They passed their inspection as of April 14th
THE HOG PIT
1. Evidence of, or live flies/other insects present in facility.
2. Live animal present in facility.
3. Food contact surface not properly maintained or not washed, rinsed and sanitized after each use and following any activity when contamination may have occurred
They passed their inspection as of August 29
DALLAS BBQ is A CHAIN
Ranging from no Violations to 2 violations
PEARSON'S TEXAS BBQ has no inspection data online.
SYLVIA'S RESTAURANT

1. Food from unapproved or unknown source, spoiled, adulterated, or home canned.
Passed their inspection as of January 28th
DUKE'S
1. Live animal present in food storage, preparation or service area. Citation may include and is not limited to cockroaches, flies, mice, rats, cats, and dogs.
Passed their inspection as of January 8th
BROTHER's BBQ
1. Food from unapproved or unknown source, spoiled, adulterated, or home canned.
2. Canned food product observed swollen, leaking, rusted, severely dented.
Passed their inspection as of 10/31/2002
Stay Safe, when YOU are eating out.
-JBLU

dhammer53

As we all sadly know, no place is safe.

I remember reading that 1 rat hair per thousand was allowed in peanut butter, or was it tuna fish.

Whats a guy to do. We have to eat.

Sweet Willie

Pearson's Texas BBQ: The new Upper East Side branch is now open for lunch noon-4 PM.

fly co to see the yanks

i enjoyed blue smoke last week...but thought the prices were a bit high. maybe we drank too much.

Sweet Willie

Dinosaur BBQ Uptown: Further evidence that the market for high-quality BBQ is heating up, this 7,500-sq.-ft. offshoot of a well-regarded Syracuse 'cue specialist will open this summer at 12th Ave. and 131st St., in an old meat house just south of the Uptown Fairway.

from Zagat.com

dhammer53

This is great news. It's even on my way home.

By the way, the SYR and ROC locations have great food and plenty of atmosphere.
Cheap.

Sweet Willie

Dallas BBQ: One of the city’s busiest chains, this BBQ specialist has opened a Downtown Brooklyn branch near the Fulton Mall, its first in the borough (180 Livingston St.; 718-643-5700).