Restaurants & Bars


Simply Great Brisket -- at SMITH's on 44th 7 8th ????


Restaurants & Bars 3

Simply Great Brisket -- at SMITH's on 44th 7 8th ????

Clams247 | Mar 31, 2004 01:36 PM

You've passed Smith's a thousand times. It's a old-fashioned dive bar, and not one of them "oh lets be an oldfashioned dive bar" dive bars. It makes Jimmy's Corner look like Nobu. It makes Rudy's look like ..."Polite-y's."

I actually heard one fat punk rocker come through the door, whisper "Wow. A real alcoholic bar!" and then flee!

I actually saw two drunken soccer fans get in a sudden argument, PUNCH EACH OTHER IN THE SKULL, then return to the game without ever rising from their barstools.

Love it.

I usually order the lamb shanks, which are unexpectedly good, given the environment.

Last week, I decided to try the brisket. Potato? Uh, boiled please. Drink? Uh, Guinness right?

The brisket was GREAT! Texture? Tender, absolutely tender. If I said it was "evanescent," would that mean very very tender as though it might evaporate in your mouth? Cut against the grain, of course. Dude used a carving knife, but it was cut with machine'like precision. AND IT WAS SO TASTY. And the waxy boiled potatoes had sucked up a potato-load of flavor.

So was it a fluke? Nope. Went again last night. My spouse-like domestic partner got the brisket as well (envious). It came carved a bit less tidy, but still just plain yummy.

Another chum got corned beef that, on my tongue right after the brisket, tasted a bit salty. Ah, but the cabbage was yummy. HOW OFTEN DO YOU FIND YUMMY BOILED CABBAGE, huh? -- HUH?

And where in Times Square can you sit down for a tasty meal for $7.50?

(I will admit the Guinness was served a bit too cold, perhaps as a concession to Americans who think Guinness is supposed to be cold. Just clench the glass in your armpit for a couple minutes and it will warm up proper. Not so difficult after some practice. Okay, it remains difficult but it grows more fun after a few.)

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