Mighty Quinn's

  • Restaurants
  • Barbecue
2 Love It
Photograph: Virginia Rollison

Baked beans at Mighty Quinn's Barbeque

Photograph: Virginia Rollison

Brontosaurus rib at Mighty Quinn's Barbeque

Photograph: Virginia Rollison

Cucumber and celery pickles at Mighty Quinn's Barbeque

Photograph: Virginia Rollison

Pulled pork at Mighty Quinn's Barbeque

Photograph: Virginia Rollison

Mighty Quinn's Barbeque

East Village

Many of Gotham’s barbecue sanctuaries claim legitimacy via faithfulness to one specific tradition, but meat buff Hugh Mangum takes a different tack. Drawing on the Carolinas (mustard and vinegar) and Texas (dry rub), the chef melds traditions from his father and in-laws, respectively, into a self-styled “Texalina” category. In the bright former Vandaag space—now staged with white-painted brick, Edison lightbulbs and stacks of splintered logs—’cue-hounds can dig into superlative statehopping grub that upends purist ideals with gut-busting glory.

ORDER THIS: The simple chalkboard menu lists just six proteins (including brisket, sausage and spareribs) and four sides, above a cafeteria-style assembly line. Load up your tray with the behemoth Brontosaurus Rib ($23): The crispy, blackened beef is enhanced by only a sprinkle of Maldon salt after a ten-hour session over embers. Counter workers finish the top-notch pulled pork ($7.25)—rubbed with paprika, cumin and sugar and cooked for 12 hours—with just a squirt of the house-made Texalina sauce, a slightly sweetened ketchup-vinegar condiment pepped up with mustard. Fill up your tray with meaty baked beans, fortified with burnt ends, and a rustic sweet-potato casserole studded with pecans (small size $3), plus bright cucumber and celery pickles to cut through all the richness.

GOOD FOR: Smorgasburg groupies sniffing out smoke-accented proteins. Mangum earned devotees slinging brisket at the Kings County weekends-only food bazaar. Fans can now chow down seven days a week, without having to balance a mounded plate while dodging hungover Williamsburg shoppers. In addition to seating at communal wooden tables (and all-weather cover), the newfound restaurant comforts include cold craft beer: Sixteen options, such as Founders’ Dirty Bastard ale and Firestone Walker Union Jack IPA, are available in drafts and growlers or in bottles.

THE CLINCHER: The fare may have down-home origins, but fine-dining alum Magnum (Nougatine) finesses the old-school craft with exceptional ingredients. The all-natural meat—Berkshire and Duroc heritage-breed hogs, pasture-raised and grain-finished Angus beef—is cooked over oak, apple and cherry woods in a 7,000-pound smoker that fires 24 hours a day, perfuming the joint with a campfire aroma. Sure, the modern digs and young patrons exude East Village cool, but that distinctive smoke is pure south-of-the-Mason-Dixon sizzle.—Caitlin Griffith

Venue name: Mighty Quinn's
Address: 103 Second Ave
New York
Cross street: at 6th St
Opening hours: Mon–Wed, Sun 11am-midnight; Thu–Sat 11am–2am
Transport: Subway: 6 to Astor Pl
Price: Average pound of brisket: $22. AmEx, Disc, MC, V

Average User Rating

3.5 / 5

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Alexis G

Not being a meat eater means I can't really have a whole meal at Mighty Quinn's, but it doesn't stop me from salivating over their sweet-potato casserole. It's the stuff of magic, and it's cheap, too.


Visited the Chelsea branch after reading many positive reviews labelling The Mighty Quinns as one of the best BBQ joints in NY. I was not let down. The brisket was superb, and the sides were equally as great. Mighty Quinns i'll see you soon!