Located in the Gramercy/Flatiron section of Manhattan, St. Louis native Danny Meyer’s Blue Smoke serves exquisite barbecue cuisine that will keep your mouth watering. Pit master and Executive chef Kenny Callaghan uses prime meats, fowl and fish along with farm-fresh seasonal vegetable side dishes as well as soulful home-style cakes and pies. The Texas salt-and-pepper beef ribs are also terrific as are the sides and desserts, pit-smoked foie gras, grilled salmon and Memphis-style baby back ribs. Personal wines are welcome (corkage fee applies). Blue Smoke has an inviting décor with wood-trimmed oversized red vinyl booths, a sky lit dining room, showpiece bar and a late-night jazz club in the basement with live music 7 days a week.
There’s also a full bar with counter seating, lounge, delivery and patio/outdoor dining is available. The staff is friendly and knowledgeable and the moderately priced menu (recommended dishes include the Memphis-style baby back ribs, half rack $14.95/full rack $22.95; pulled pork sandwich for $10.50 and the macaroni and cheese, $7.95) keeps the crowds pouring in, whether they’re there for casual work lunches or a fun night out on the town. The restaurant also provides wheelchair access. This hip barbeque joint is open Sunday and Monday from 11:30am to 10pm, Tuesday to Thursday from 11:30am to 11pm and Friday, Saturday from 11:30am to 1am. Street parking is available and most major credit cards are accepted.
