Blue Smoke is a BBQ restaurant, run by restaurateur Danny Meyer. There are two in Manhattan and we visited the Battery Park City site underneath the shadow of the new One World Trade Center.
"You'll have to figure out how to pull them from the pit at just the perfect moment. Just when the meat is relaxed enough - after six or seven hours of smoking - you baste that rack with the sauce. If you hit it perfectly - you'll see a blue smoke rise up out of those ribs"
Setting The Table - Danny Meyer
We shared the Rib Sampler $23 (2x Memphis Baby Backs, 2x Kansas City Spareribs and 1 Texas Beef Rib) and added an extra Texas Beef Rib, Mac 'n Cheese and Pulled Pork. A mind-blowing meal with service to match.
I've never been overly keen on pork ribs, I find them too dry and tough usually, but these were extraordinary. All the meat was soft, meaty, flavoursome and moist. The Mac 'n Cheese's cheese would be the only thing I wouldn't recommend ordering. You don't come here for that though. Check out the meat below.
Be challenged to find a good beer list like this anywhere in London, let alone in a restaurant.
Loved this place and it'll be one of the first places I go back to if I return to NYC.