Restaurants & Bars


New Yorker on Blue Smoke


Restaurants & Bars 4

New Yorker on Blue Smoke

higgins | May 13, 2002 12:07 PM

Just noticed this since, of course, who ever reads the New Yorker the week it comes out? The New Yorker slammed Blue Smoke, echoing many of the negative comments made here Pg. 18, May 6, 2002 edition. "The ribs are smoked for seven hours. Whether that's too much or too little, they're as dry and drab as ham (not that there's anything wrong with ham." I found a copy in the Google cache, but I don't know how long it will remain there...


Want to stay up to date with this post?

Recommended From Chowhound