The Feed first look: Mighty Quinn's BBQ
Smorgasburg vet Hugh Mangum peddles Texas-style BBQ and American beers out of this East Village restaurant.
Fri Dec 21 2012
Photograph: Jessica Lin
Spare ribs, pulled pork, brisket, beef short rib, chicken and sausage at Mighty Quinn's BBQ
Hot on the heels of BrisketTown and Fletcher's BBQ comes pit master Hugh Mangum's barbecue joint, Mighty Quinn's BBQ, further fanning the flames of Gotham's smoked-meat craze. Raised in Texas, Mangum marries the purist lean-meat approach of the Lone Star State with the vinegar-dressed styles of the Carolinas—the resulting 'cue drew lines at his Smorgasburg booth and set the stage for this brick-and-mortar debut. As of Wednesday, diners can chomp on the six kinds of barbecue—including brisket, pulled pork and spareribs—cooked over apple, cherry and oak woods in a 6,000-pound smoker. To drink, there's 16 American drafts, like Founders' Dirty Bastard Ale. 103 Second Ave at 6th St (212-677-3733)
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