clock menu more-arrow no yes
A black cafeteria tray covered with barbecue, including brisket, pork ribs, and more. Robert Sietsema/Eater NY

New York City’s Essential Barbecue Restaurants

Where to get brisket, pork butt, smoked sausages, ribs, and burnt ends

View as Map

Summer is approaching, and real hardwood barbecue beckons — and we’re not talking about backyard barbecue cooked over propane, either. New York City has come a long way from the days when red sauce-slathered baby back ribs were considered barbecue. The city’s pitmasters turn to other places for inspiration — Texas, the Carolinas, Memphis, Kansas City, and other meccas of smoked meat. They began upping their game in the late ’90s and have only gotten better. Sure, there have been setbacks, including a slew of temporary and permanent closings due to COVID, and one estimable place, Morgan’s, shuttered when it burned down. But this revised map has plenty of new places in unexpected neighborhoods, including the Upper West Side and Sunset Park, and there’s plenty to chew on — quite literally.

The latest CDC guidance for vaccinated diners during the COVID-19 outbreak is here; dining out still carries risks for unvaccinated diners and workers. Please be aware of changing local rules, and check individual restaurant websites for any additional restrictions such as mask requirements. Find a local vaccination site here.

Read More
Note: Restaurants on this map are listed geographically.

1. Dinosaur Bar-B-Que

Copy Link
700 W 125th St
New York, NY 10027
(212) 694-1777
Visit Website

Founded in Syracuse in 1988 and still boasting upstate flourishes, John Stage's Dinosaur Bar-B-Que is one of the more established barbecue restaurants in NYC. Rather than concentrating on a single style, Dinosaur offers a pan-regional menu in different city styles. Go for the ribs, baked beans, and standout Syracuse salt potatoes. Located in the midst of the ever-expanding Columbia University campus, Dinosaur is a great spot for dining with kids, with a very crowd-pleasing mac and cheese. Other locations are in Park Slope and downtown Newark.

A dining room with people sitting at rustic booths and light streaming in a window in the background.
Dinosaur’s comfy uptown interior
Robert Sietsema/Eater NY

2. Hudson Smokehouse

Copy Link
37 Bruckner Blvd
The Bronx, NY 10454
(718) 872-7742
Visit Website

This Mott Haven newcomer via pitmaster Robin Hudson does a spectacular job on fundamentals, including a solid brisket sandwich and passel of smoky pork ribs, matched with a local beer selection and a comfortable dining hall. Hell, this place might as well be in Texas. Lots of quirks keep the menu interesting, including pork belly, a smashed burger, chorizo, and jerk chicken. Beef ribs and pastrami are available on Saturdays only.

A thickly stacked barbecued brisket sandwich
Smoked brisket sandwich
Robert Sietsema/Eater NY

3. Izzy’s Smokehouse

Copy Link
660 Amsterdam Ave
New York, NY 10025
(347) 425-0524
Visit Website

Recognizing the fundamental compatibility between Texas-style barbecue and kosher dietary laws, Izzy’s showcases luscious beef brisket with no lack of fat and humongous beef ribs, supplemented with a smoked and fried chicken sandwich and various sausages, tacos, and egg rolls. Helmed by Sruli Eidelman, this Upper West Side branch opened recently (causing great excitement in the neighborhood) after five years at the original location in Crown Heights.

Brisket sandwich cut in half to show cross section, with purple cabbage slaw above the meat and a layer of pickled slices underneath.
Izzy’s brisket sandwich comes with purple slaw.
Robert Sietsema/Eater NY

4. Virgil's Real BBQ

Copy Link
152 W 44th St
New York, NY 10036
(212) 921-9494
Visit Website

Virgil's Real BBQ in Times Square makes real hardwood barbecue more accessible to tourists than any other place in town, with the possible exception of the Mighty Quinn’s chain. It’s owned by a hospitality company that also includes the Italian restaurant Carmine’s in its portfolio. The barbecue is surprisingly good despite the corporate feel, with decent brisket, pulled pork, and BBQ beans bobbing with little tidbits of meat. Another branch, not quite as good due to the fact the meat is transported from the Times Square branch, recently opened on the Upper West Side.

A barbecue with red signage and skyscrapers all around it and an American flag hanging down on the right of the picture.
Virgil’s is a prominent feature of Times Square.
Robert Sietsema/Eater NY

5. John Brown BBQ

Copy Link
27-20 40th Ave
Queens, NY 11101
(347) 617-1120
Visit Website

Now describing itself as Kansas-City style, John Brown BBQ recently moved into the Long Island City location of Mothership Meat Company, another Josh Bowen establishment. The menu is more eclectic than the Kansas City designation, featuring brisket, pulled pork, smoked turkey, house-cured pastrami, and a beguiling array of invented sandwiches such as the John Brown Reuben, which deploys pastrami along with Swiss cheese and coleslaw. The glorious fenced and decorated backyard is one of this place’s greatest lures.

A fenced-in concrete yard with tables covered with red-checked fabric and tiny lights strung around everywhere, glowing yellow.
John Brown’s back yard
Robert Sietsema/Eater NY

6. Hill Country Barbecue Market

Copy Link
30 W 26th St
New York, NY 10010
(212) 255-4544
Visit Website

Hill Country turns out an almost completely faithful version of Central Texas barbecue, largely inspired by Kreuz Market in Lockhart. Founded by Texas native Marc Glosseman, the barbecue uses post oak imported from the Lone Star State, and the brisket is available fatty or lean, in addition to “clod” (beef shoulder). So are beef sausages with or without cheddar inside that are bought from Kreuz. Prime rib is another good choice, but the sides, as at all great Texas barbecues, are just so-so. The selection of meat is served on butcher paper by weight with a choice of white bread or soda crackers.

A curving sausage link lies upon several slices of white bread.
Beef sausage from Kreuz
Robert Sietsema/Eater NY

7. Mighty Quinn's Barbeque

Copy Link
103 2nd Ave
New York, NY 10003
(212) 677-3733
Visit Website

Mighty Quinn's serves up what pitmaster Hugh Mangum describes as “Texalina style,” a fusion of the barbecue traditions found in Texas and the Carolinas. But what really emerges is a uniquely NYC iteration: Maldon salt is sprinkled atop the meat, and some dishes start off in a sous vide bath (pork cheeks) or end up in the deep fat fryer (smoked chicken wings). The beef rib, smoked for 12 hours, is another defining menu item.

A plate of sliced meat, some pickled vegetables like onions and chilies in a paper tray placed on a wooden table
Beef brisket sandwich
Nick Solares/Eater

8. Mable's Smokehouse & Banquet Hall

Copy Link
44 Berry St
Brooklyn, NY 11249
(718) 218-6655
Visit Website

Mable's is unique among the city’s barbecues, a real Oklahoma-style honky tonk, with long benches and tables fit for brew-swilling crowds. Try the brisket, St. Louis-style ribs, and, standing in for hot links sausage, locally sourced kielbasa. The three-meat and three-sides platters are a good deal for a crowd, but the individual diner or couple could easily be seduced by some of the side offerings, including a Frito pie with very flavorful chili, barbecue tacos featuring your choice of meat, and peanut butter pie. Just skip the so-called pulled chicken.

An orange tray with barbecue, sides, and slices of white bread helter skelter.
Brisket and kielbasy with sides
Robert Sietsema/Eater NY

9. Queens Bully

Copy Link
113-30 Queens Blvd
Queens, NY 11375
(718) 520-8600
Visit Website

If a down-home barbecue were recast as a cocktail lounge, this Forest Hills establishment is what it would look like. Indeed, the menu strays into normal bar food like pretzel bites, fried chicken and waffles, and wings in a dizzying number of permutations. But the barbecue, running to chicken, ribs, brisket, and — not neglecting vegans — smoke jackfruit, is solid. Some international barbecue stylings are also showcased, from chicken tikka to a barbecue banh mi.

A rack of charred ribs with cauliflower and coleslaw
Babyback ribs with pickled vegetables
Robert Sietsema/Eater NY

10. Blue Smoke

Copy Link
255 Vesey St
New York, NY 10282
(212) 889-2005
Visit Website

While the original branch of barbecue pioneer Blue Smoke closed recently — along with its associated jazz club — the Battery Park City outpost motors on under chef Bret Lunsford. This branch has always been known for its ribs in the Memphis style smoked over cherry wood. The Texas-style brisket sandwich, piled high, is good too, and so is the Kansas City chicken, smoked and then grilled. From there the menu wanders off to items like fried chicken and chili con queso.

A pile of charred ribs on a white plate.
Barbecued pork ribs
Robert Sietsema/Eater NY

11. Fette Sau

Copy Link
354 Metropolitan Ave
Brooklyn, NY 11211
(718) 963-3404
Visit Website

Early on, this 14-year-old barbecue spot from Joe Carroll, tucked into an alleyway in Williamsburg, established itself as a maverick operation with its broader range of barbecue options than usual. In the early days, the chalkboard menus at Fette Sau (“fat pig”) often ran to pork belly, beef tongue, pork chops, and, yes, pig tails in addition to ribs and brisket. The quality has always been high, with a much more aggressive drink program than most barbecue spots, including shots of hard liquor in addition to beer.

A tray covered with white paper and a dozen or so types of barbecue and side, including ribs, pulled pork, and brisket.
A selection of barbecue and sides
Robert Sietsema/Eater NY

12. Arrogant Swine

Copy Link
173 Morgan Ave
Brooklyn, NY 11101
(718) 791-3842
Visit Website

Representing North and South Carolina whole-hog cooking, pitmaster Tyson Ho’s restaurant serves up textbook versions of chopped pork barbecue with a vinegar-based sauce and mustard-glazed spare ribs. Usually, there’s no brisket to be found. But the best thing on the menu just might be Ho's unique interpretation of Lexington-style “outside brown,” or chopped pork butt, with a healthy amount of caramelized bits tossed into the mix. Don’t miss the unusual side dish of sweet potato waffles.

A tray of barbecue including ring sausage, ribs piled helter skelter, and a giant waffle.
A spread from Arrogant Swine includes waffles.
Robert Sietsema/Eater

13. Pig Beach

Copy Link
480 Union Street
Brooklyn, NY 11231

The founders at Pig Beach are Balthazar alum Shane McBride and Del Posto veteran Matt Abdoo. The barbecue turned out is eclectic (often including tri-tip steak, hot sausage, and a perfect cheeseburger), bringing together numerous culinary influences. But the result is well regarded, a fact reinforced by several victories at the Memphis in May barbecue competition. On the banks of the Gowanus, the backyard is a delightful place to hang with some ribs and pulled pork, and kids and pets are welcome.

A women sits at a picnic table with two kinds of meat and a thick slice of bread, with tables of diners seen behind her.
The fenced yard on the canal is relaxing.
Robert Sietsema/Eater NY

14. Hometown Bar-B-Que

Copy Link
Read Review |
454 Van Brunt St
Brooklyn, NY 11231
(347) 294-4644
Visit Website

Hometown is pitmaster Billy Durney's vision of NYC barbecue. While it leans toward Texas-style, it is at its heart and soul a New York restaurant. It was previously declared the best barbecue in the city by Eater critic Ryan Sutton, and many aficionados agree. The move here is to order everything on the menu — but especially the short rib, brisket, Jamaican jerk ribs, and spare ribs. A new branch in Industry City may be more accessible and offers specialties all its own, including an epic, extra smoky pastrami sandwich.

A flour tortilla cradling beef brisket, pickles, and onions.
Brisket taco
Robert Sietsema/Eater NY

15. Fletcher's Brooklyn Barbecue

Copy Link
433 3rd Ave
Brooklyn, NY 11215
(347) 763-2680
Visit Website

Bill Fletcher's Brooklyn Barbecue is one of the restaurants that helped expand the definition of barbecue in NYC. The pitmaster draws inspiration from many different sources — including Kansas City and Chinatown. The far-ranging collection of meats and poultry is locally sourced from humane farms, advertised as all-natural and hormone-free, and long-smoked over maple and red oak. The pork ribs, brisket, burnt ends, pulled pork, and an array of wacky sandwiches beckon. The sides are better than average, including mustardy potato salad.

On brown paper ribs, brisket blackened at the edges and some very yellow potato salad are seen.
A selection of barbecue and sides
Robert Sietsema/Eater NY

1. Dinosaur Bar-B-Que

700 W 125th St, New York, NY 10027
A dining room with people sitting at rustic booths and light streaming in a window in the background.
Dinosaur’s comfy uptown interior
Robert Sietsema/Eater NY

Founded in Syracuse in 1988 and still boasting upstate flourishes, John Stage's Dinosaur Bar-B-Que is one of the more established barbecue restaurants in NYC. Rather than concentrating on a single style, Dinosaur offers a pan-regional menu in different city styles. Go for the ribs, baked beans, and standout Syracuse salt potatoes. Located in the midst of the ever-expanding Columbia University campus, Dinosaur is a great spot for dining with kids, with a very crowd-pleasing mac and cheese. Other locations are in Park Slope and downtown Newark.

700 W 125th St
New York, NY 10027

2. Hudson Smokehouse

37 Bruckner Blvd, The Bronx, NY 10454
A thickly stacked barbecued brisket sandwich
Smoked brisket sandwich
Robert Sietsema/Eater NY

This Mott Haven newcomer via pitmaster Robin Hudson does a spectacular job on fundamentals, including a solid brisket sandwich and passel of smoky pork ribs, matched with a local beer selection and a comfortable dining hall. Hell, this place might as well be in Texas. Lots of quirks keep the menu interesting, including pork belly, a smashed burger, chorizo, and jerk chicken. Beef ribs and pastrami are available on Saturdays only.

37 Bruckner Blvd
The Bronx, NY 10454

3. Izzy’s Smokehouse

660 Amsterdam Ave, New York, NY 10025
Brisket sandwich cut in half to show cross section, with purple cabbage slaw above the meat and a layer of pickled slices underneath.
Izzy’s brisket sandwich comes with purple slaw.
Robert Sietsema/Eater NY

Recognizing the fundamental compatibility between Texas-style barbecue and kosher dietary laws, Izzy’s showcases luscious beef brisket with no lack of fat and humongous beef ribs, supplemented with a smoked and fried chicken sandwich and various sausages, tacos, and egg rolls. Helmed by Sruli Eidelman, this Upper West Side branch opened recently (causing great excitement in the neighborhood) after five years at the original location in Crown Heights.

660 Amsterdam Ave
New York, NY 10025

4. Virgil's Real BBQ

152 W 44th St, New York, NY 10036
A barbecue with red signage and skyscrapers all around it and an American flag hanging down on the right of the picture.
Virgil’s is a prominent feature of Times Square.
Robert Sietsema/Eater NY

Virgil's Real BBQ in Times Square makes real hardwood barbecue more accessible to tourists than any other place in town, with the possible exception of the Mighty Quinn’s chain. It’s owned by a hospitality company that also includes the Italian restaurant Carmine’s in its portfolio. The barbecue is surprisingly good despite the corporate feel, with decent brisket, pulled pork, and BBQ beans bobbing with little tidbits of meat. Another branch, not quite as good due to the fact the meat is transported from the Times Square branch, recently opened on the Upper West Side.

152 W 44th St
New York, NY 10036

5. John Brown BBQ

27-20 40th Ave, Queens, NY 11101
A fenced-in concrete yard with tables covered with red-checked fabric and tiny lights strung around everywhere, glowing yellow.
John Brown’s back yard
Robert Sietsema/Eater NY

Now describing itself as Kansas-City style, John Brown BBQ recently moved into the Long Island City location of Mothership Meat Company, another Josh Bowen establishment. The menu is more eclectic than the Kansas City designation, featuring brisket, pulled pork, smoked turkey, house-cured pastrami, and a beguiling array of invented sandwiches such as the John Brown Reuben, which deploys pastrami along with Swiss cheese and coleslaw. The glorious fenced and decorated backyard is one of this place’s greatest lures.

27-20 40th Ave
Queens, NY 11101

6. Hill Country Barbecue Market

30 W 26th St, New York, NY 10010
A curving sausage link lies upon several slices of white bread.
Beef sausage from Kreuz
Robert Sietsema/Eater NY

Hill Country turns out an almost completely faithful version of Central Texas barbecue, largely inspired by Kreuz Market in Lockhart. Founded by Texas native Marc Glosseman, the barbecue uses post oak imported from the Lone Star State, and the brisket is available fatty or lean, in addition to “clod” (beef shoulder). So are beef sausages with or without cheddar inside that are bought from Kreuz. Prime rib is another good choice, but the sides, as at all great Texas barbecues, are just so-so. The selection of meat is served on butcher paper by weight with a choice of white bread or soda crackers.

30 W 26th St
New York, NY 10010

7. Mighty Quinn's Barbeque

103 2nd Ave, New York, NY 10003
A plate of sliced meat, some pickled vegetables like onions and chilies in a paper tray placed on a wooden table
Beef brisket sandwich
Nick Solares/Eater

Mighty Quinn's serves up what pitmaster Hugh Mangum describes as “Texalina style,” a fusion of the barbecue traditions found in Texas and the Carolinas. But what really emerges is a uniquely NYC iteration: Maldon salt is sprinkled atop the meat, and some dishes start off in a sous vide bath (pork cheeks) or end up in the deep fat fryer (smoked chicken wings). The beef rib, smoked for 12 hours, is another defining menu item.

103 2nd Ave
New York, NY 10003

8. Mable's Smokehouse & Banquet Hall

44 Berry St, Brooklyn, NY 11249
An orange tray with barbecue, sides, and slices of white bread helter skelter.
Brisket and kielbasy with sides
Robert Sietsema/Eater NY

Mable's is unique among the city’s barbecues, a real Oklahoma-style honky tonk, with long benches and tables fit for brew-swilling crowds. Try the brisket, St. Louis-style ribs, and, standing in for hot links sausage, locally sourced kielbasa. The three-meat and three-sides platters are a good deal for a crowd, but the individual diner or couple could easily be seduced by some of the side offerings, including a Frito pie with very flavorful chili, barbecue tacos featuring your choice of meat, and peanut butter pie. Just skip the so-called pulled chicken.

44 Berry St
Brooklyn, NY 11249

9. Queens Bully

113-30 Queens Blvd, Queens, NY 11375
A rack of charred ribs with cauliflower and coleslaw
Babyback ribs with pickled vegetables
Robert Sietsema/Eater NY

If a down-home barbecue were recast as a cocktail lounge, this Forest Hills establishment is what it would look like. Indeed, the menu strays into normal bar food like pretzel bites, fried chicken and waffles, and wings in a dizzying number of permutations. But the barbecue, running to chicken, ribs, brisket, and — not neglecting vegans — smoke jackfruit, is solid. Some international barbecue stylings are also showcased, from chicken tikka to a barbecue banh mi.

113-30 Queens Blvd
Queens, NY 11375

10. Blue Smoke

255 Vesey St, New York, NY 10282
A pile of charred ribs on a white plate.
Barbecued pork ribs
Robert Sietsema/Eater NY

While the original branch of barbecue pioneer Blue Smoke closed recently — along with its associated jazz club — the Battery Park City outpost motors on under chef Bret Lunsford. This branch has always been known for its ribs in the Memphis style smoked over cherry wood. The Texas-style brisket sandwich, piled high, is good too, and so is the Kansas City chicken, smoked and then grilled. From there the menu wanders off to items like fried chicken and chili con queso.

255 Vesey St
New York, NY 10282

11. Fette Sau

354 Metropolitan Ave, Brooklyn, NY 11211
A tray covered with white paper and a dozen or so types of barbecue and side, including ribs, pulled pork, and brisket.
A selection of barbecue and sides
Robert Sietsema/Eater NY

Early on, this 14-year-old barbecue spot from Joe Carroll, tucked into an alleyway in Williamsburg, established itself as a maverick operation with its broader range of barbecue options than usual. In the early days, the chalkboard menus at Fette Sau (“fat pig”) often ran to pork belly, beef tongue, pork chops, and, yes, pig tails in addition to ribs and brisket. The quality has always been high, with a much more aggressive drink program than most barbecue spots, including shots of hard liquor in addition to beer.

354 Metropolitan Ave
Brooklyn, NY 11211

12. Arrogant Swine

173 Morgan Ave, Brooklyn, NY 11101
A tray of barbecue including ring sausage, ribs piled helter skelter, and a giant waffle.
A spread from Arrogant Swine includes waffles.
Robert Sietsema/Eater

Representing North and South Carolina whole-hog cooking, pitmaster Tyson Ho’s restaurant serves up textbook versions of chopped pork barbecue with a vinegar-based sauce and mustard-glazed spare ribs. Usually, there’s no brisket to be found. But the best thing on the menu just might be Ho's unique interpretation of Lexington-style “outside brown,” or chopped pork butt, with a healthy amount of caramelized bits tossed into the mix. Don’t miss the unusual side dish of sweet potato waffles.

173 Morgan Ave
Brooklyn, NY 11101

13. Pig Beach

480 Union Street, Brooklyn, NY 11231
A women sits at a picnic table with two kinds of meat and a thick slice of bread, with tables of diners seen behind her.
The fenced yard on the canal is relaxing.
Robert Sietsema/Eater NY

The founders at Pig Beach are Balthazar alum Shane McBride and Del Posto veteran Matt Abdoo. The barbecue turned out is eclectic (often including tri-tip steak, hot sausage, and a perfect cheeseburger), bringing together numerous culinary influences. But the result is well regarded, a fact reinforced by several victories at the Memphis in May barbecue competition. On the banks of the Gowanus, the backyard is a delightful place to hang with some ribs and pulled pork, and kids and pets are welcome.

480 Union Street
Brooklyn, NY 11231

14. Hometown Bar-B-Que

454 Van Brunt St, Brooklyn, NY 11231
Read Review |
A flour tortilla cradling beef brisket, pickles, and onions.
Brisket taco
Robert Sietsema/Eater NY

Hometown is pitmaster Billy Durney's vision of NYC barbecue. While it leans toward Texas-style, it is at its heart and soul a New York restaurant. It was previously declared the best barbecue in the city by Eater critic Ryan Sutton, and many aficionados agree. The move here is to order everything on the menu — but especially the short rib, brisket, Jamaican jerk ribs, and spare ribs. A new branch in Industry City may be more accessible and offers specialties all its own, including an epic, extra smoky pastrami sandwich.

454 Van Brunt St
Brooklyn, NY 11231

15. Fletcher's Brooklyn Barbecue

433 3rd Ave, Brooklyn, NY 11215
On brown paper ribs, brisket blackened at the edges and some very yellow potato salad are seen.
A selection of barbecue and sides
Robert Sietsema/Eater NY

Bill Fletcher's Brooklyn Barbecue is one of the restaurants that helped expand the definition of barbecue in NYC. The pitmaster draws inspiration from many different sources — including Kansas City and Chinatown. The far-ranging collection of meats and poultry is locally sourced from humane farms, advertised as all-natural and hormone-free, and long-smoked over maple and red oak. The pork ribs, brisket, burnt ends, pulled pork, and an array of wacky sandwiches beckon. The sides are better than average, including mustardy potato salad.

433 3rd Ave
Brooklyn, NY 11215

Related Maps