Pulled pork to burnt ends, Voice Places is your shortcut to the best BBQ in New York. Thanks to hundreds of professional reviews and user reviews and the city’s most comprehensive listings, pigging out has never been easier.
This micro eatery in Boerum Hill specializes in one thing: the smoked meat of Montreal"s Jewish community, which is a close cousin of New York pastrami. The extensively cooked... More »
Though the name is something of a misnomer (most great Texas barbecues are located east of Austin, not in the Hill Country), this institution succeeds in... More »
Located in a former Williamsburg garage, Fette Sau ("Fat Pig") channels the sainted barbecues of Central Texas, serving up 'cue on a plain tray on a sheet of butcher... More »
Ranger picks up where Pearson's Texas Barbecue left off, in the rear of a Jackson Heights sports bar. As the Belmont Stakes were run to a cheering... More »
One Saturday evening, the beef brisket special was sublime at this new barbecue, which has, to its credit, experimented wildly with the menu in its opening months. The... More »
When we saw the color picture and read the hype about this place in the Times Wednesday food section, we thought, "This has got to suck." Nevertheless, we ran... More »
The coveted title has been caroming between Brooklyn and the Bronx for several years, and ended up in in East Flatbush at Boston Jerk City, where an oil-drum barbecue... More »
While we were prepared to be disappointed on a grand scale at Blue Smoke, some of the food was quite good. Among the barbecue entrees, the ribs fare best. The St. Louis spare... More »
Itas always mid July in Texas at the Hog Pit: The smell of barbecued ribs ($13.95, comes with two sides) wafting throughout, ice-cold cans of Pabst Blue Ribbon ($2) sweating... More »
With the exception of a mechanical bull, Rodeo Bar has found a way to incorporate every joyous, grandiose Texan stereotype into one building. Positioned at the center of the... More »
The veteran drummer is one of those rare artists who generates a specific energy when he plays. Long story short, you can feel a perpetual wave of power coming from his instrument. In the large, Carvin’s language is post-bop uproar, albeit working on the refined tip: His team is comprised of craftsmen who match lyricism with fervor, and his running partner Sonny Fortune sits on a couple...
It was 21 years ago that former London hairdresser Robert Pearson opened Stick to Your Ribs in Long Island City, changing the face of New York barbecue forever. Previously, barbecue here had meant oven-roasted short ribs or pork shoulder coated with gooey red sauce. Restaurateurs claimed clean-air laws prevented them from using real hardwood smoke. Well, by installing a "scrubber" to...
It was a cold autumn evening, around 5:45 p.m., and the stretch of Bedford Avenue just north of the Williamsburg Bridge was calm and nearly pitch black, save for the occasional J or M train whizzing by overhead, ablaze with light. A ragged line of people extended from the door of a place with minimum signage—it seemed anonymous in the darkness. As the minutes wore on, the line grew. At...
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