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Manhattan BBQ

DY-NO-SAUR! ! Dinosaur BBQ

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DY-NO-SAUR! ! Dinosaur BBQ

bobjbkln | Nov 23, 2004 03:54 PM

I was taken as a guest of someone who was invited to the pre-opening event at the NYC Dinosaur BBQ last evening. Their two long term restaurants are in Syracuse and Rochester. They are going to do well here! This is the closest thing to real southern cue that one has seen in NY in a long time, maybe ever (other than "our" BBQ NYC event). The meat: Ribs, Brisket, Pulled pork, and wings were all slow wood smoked on premises. What more, I smelled nothing outside, so they must have one hell of a ventilating system.

BTW, they said that they brought down 7 portable smokers and plan to do a lot of catering.

The brisket and pulled pork were unsauced (or barely sauced) and really good. The very meaty wings were done with their Hot Wango Tango sauce (the bottled sauces will be on sale to go there). Only the ribs were a bit of a disappointment. They were meaty and tender, smoked perfectly, but they were slathered in one of Dinosaur's overly sweet (to my taste) sauces. I assume that one will have a choice of sauces when ordering at the restaurant, so that might not be a problem.

The place is very attractive. The inside of this converted factory has been completely redone with recycled building materials from around the state. For example the floors are from barn wood, and some of the horizontal supports are old steel rails.

They have a full bar, including lots of beers with a large selection of mostly NYS bottled microbrews. The taps weren't active yet, but I assume that their drafts will be interesting as well.

I picked up a takeout menu which seems to be very reasonable: 1/2 BBQ Chicken $9.95 with 2 sides; Full rack of ribs (12-13) with 4 sides $22.95; Pulled pork sandwich $5.95.

I didn't find out when they are going to open, but it sure looks like soon. I think we hit the jackpot. At least I hope so.

BTW, they said that they brought down seven portable smokers for catering.

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