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"Blue Smoke", Danny Meyer's Barbecue Joint


Restaurants & Bars 37

"Blue Smoke", Danny Meyer's Barbecue Joint

Jim Leff | Mar 6, 2002 02:16 PM

I don't ever post press releases, but this is news of particular interest. The following is official info on "Blue Smoke", the barbecue place slated to open later this month from the people behind Union Sq. Cafe, Gramercy Tavern, etc (it's bizarrely phrased in present tense though the place hasn't yet opened, but that's show biz, I guess). I'm kind of disappointed that the pit master wasn't some dude in overalls from Tennessee, but, instead, someone who apparently deeply steeped in 'cue culture during his long run in the bowels of Union Sq. Cafe. No doubt, overall guys from Tennessee were called in as consultants in all this, though.

Take it away, publicists:

Blue Smoke serves mouthwatering authentic pit barbecue using prime meats, fowl and fish, accompanied by farm-fresh seasonal vegetable side dishes and soulful home-style cakes and pies. Music lovers flock to Blue Smoke for its world-class jukebox featuring jazz, blues, and soul. Downstairs is the acclaimed Jazz Standard.

Drink Specialties:
Classic and signature cocktails featuring a wide range of tequilas, bourbons, whiskeys and rums. Large beer list with eight on tap, introducing Brooklyn Brewery’s Blue Smoke Original Ale. Thirty in bottles. Wine and Champagne are excellent value and expertly selected.

Food Specialties:
Baby Back Ribs, St. Louis-Style Ribs, Salt and Pepper Beef Ribs, Pulled Pork, Traditional Barbecue Side Dishes, Greenmarket Vegetables, Home-style Cakes and Pies

Restaurant Specs:
170 seats across three dining areas, bar seats 20. Reservations and walk-ins welcome.

Hours of Service:
Monday through Thursday, 12:00 pm – 1:00 am
Friday and Saturday, 12:00 pm – 1:30 am
Sunday, 5:30 pm – 1:00 am

Average Check:
$20.00 - $35.00

Chef/Pit Master:
Kenny Callaghan (Union Square Cafe, 1993-2001)

Pastry Chef:
Jennifer Giblin (Tabla, Eleven Madison Park, 1998-2001)

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