The bulk of barbecue restaurants in New York City go through the fire of assessment by both seasoned and self-proclaimed food critics and turn to ashes in one’s mouth. For all that, Blue Smoke extinguishes that concept for the most part.
From the colossal blackboards that sky behind the counter being used for its display menu to the cornucopia of wood that all but blankets the rest of the interior, a neighborly aura is inferred the instant one steps inside the restaurant thanks to their choice of a cracker-barrel layout rather than imitating a commercial restaurant’s cheesy design.
Apart from the amicable ambience, timely service by the staff is provided along with joviality that just continues to reinforce one’s comfort as they await their food.
The look of the one’s order once it arrives and is placed on the table will as good as gouge out one’s inner gorger or create one. Listed under real-pit barbecue main courses is applewood-smoked organic chicken, and its price of $18.95 is too high to a moderate extent. Even so, its winsome shades of brown, induced by the apple wood, make it seem as if it is removed from the smoker right on time. Its smell is faint, yet its mild taste is awakening.
The mashed potatoes, topped with thin, crispy, bland onions, that come with the main course has a look and bite of softness that match the eater’s firm certainty that the flavor is not too saline at all.
Now, the meals will not degrade the experience, if your order does not hinge on assumption. Going into a barbecue restaurant, most would predict the ribs to be the jewel in the crown of the menu, but that surmise is flawed. The overpriced ribs have more bone than meat, and the bit of meat’s taste is as delectable as expired Wheaties without milk. Such circumstances can make one contemplate tossing the plate into to the gargantuan, metal bucket one is supposed to use to dispose the bones.
Be that as it may, while glancing at the crowd of fellow eaters that flock in during happy hour, it is apparent how toothsome the side of macaroni and cheese is. Short after the side is served onto a multitude of tables, multiple spoons dig into the dish at the same time.
Aside from the food, the Blue Smoke Original Ale (NY) embodies the intuition of authenticity that the restaurant gives off. Its price of $7.50 for a pint of that particular beer on tap is fitting. An ounce of their original ale swamps 40 ounces of the watery Brooklyn Pilsner (NY), which was one of the other beers on tap.
Charming service and homelike atmosphere assist the menu, minus the ribs, succeed in its attempt to have Blue Smoke rise like a phoenix from the ashes of the negative presumption of barbecue restaurants in New York City.