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Manhattan BBQ

Dinosaur BBQ - yet another 2 cents


Restaurants & Bars 13

Dinosaur BBQ - yet another 2 cents

sam_the_man | Jan 14, 2005 12:24 PM

First let me say that I think their food is generally pretty good.

But on one recent night I thought the ribs had the suspiciously stringy, pull-off-the-bone texture of pork that has been par-boiled. And sure enough, in the bathroom I heard a employee say to another that they had run out of ribs and were 'improvising'.

This squares with Sietsema's complaint in the Voice about seeing ribs being 'finished' on the grill.

Again, I thought they were still tasty, though. I don't think this is a crime per se; you can get decent results this way. Hell, you can bake ribs in your oven with store-bought sauce and they'll taste pretty good. It's just not bbq.

But I don't wish to join the bbq wars, at least not right now.

My real complaint about Dino is why does everything have to be like a playgound? Am I just a Manhattanized elitist sourpus, or does the 'Wango Tango Sauce' and 'Big Ass Pork Plate' and all the other Applebees-ized nomenclature annoy anyone else?

The place is packed, and people seem to be having a great time, so I guess I'm just out of touch.

Boy, do I miss the miracle that was Pearson's (both the original LIC location and recently closed jackson heights one). By god, that was the real thing. No frills, no cutseyness. A scowling guy with a knife cutting your Q to order. Scowling even more when I ask for some burnt ends. (but giving them to me).

I give up on nyc bbq. I'll wait until my next trip to Memphis.

Adios amigos.

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