Restaurants & Bars

Manhattan BBQ

Barbeque in New York: RUB - Righteous Urban BBQ


Restaurants & Bars

Barbeque in New York: RUB - Righteous Urban BBQ

Sergey Flantus | May 6, 2007 03:41 PM

I've visited the Righteous Urban Restaurant at June 10, 2006. At this time of the year they keep all the outer doors open, so you can eat, drink and enjoy the fresh summer air. We came at about 6 pm which is off-rush hour for this popular place. The waiting time took about 10 minutes to be seated. One hour later we would have to wait at least 30 minutes to get in. The waiter came almost instantaneously. Looking at other tables we were tempted to order the Taste of the Baron which is essentially a tasting combination of pork, beef, pastrami, turkey, and etc. However, thanks to my chowhound friend we are educated eaters: coming to BBQ place we ordered pork. So in about 15 minutes the Burnt End Dinner, Barbeque Pulled Pork with Super Fries, Onion Strings and Mayo Coleslaw arrived at our table.

Burnt End Dinner ($19.95)

As described in the menu the pork in the Burnt End Dinner was well cooked with a smoky taste. Because of the meet composition of 50% fat 50% meat the pieces were very juicy and chewy.

Barbeque Pulled Pork (1 lb $15.75)

This is typical Kansas style BBQ style pork. The Discovery channel had a program on how Kansas chiefs slowly cook the whole pig on real charcoals and by hand pull/chopped the meat into the ground-like mess. While the presentation (chopped meat) does not look so great, the taste outbid the Burnt End Dinner. The meat was juicy, smoky, and soft. Intentionally, I did not add any sauce in order not to spoil the natural flavor of the meat and smoke.

Onion Strings (small $3.50)

This is one of the best onion STRINGS I tried before. The major distinction of these fried onions from the traditional onion rings is that they slices thinner and have less of bread wrapping. Unfortunately this style suffers from the excess of oil left in fries after being pulled out of the fryer. If creative enough, you may leave the bottom fries aside because they soaked with oil while the top one are dry.

Want to stay up to date with this post?

Recommended From Chowhound