Tres Carnes

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Photograph: Jessica Lin

Smoked-brisket burrito at Tres Carnes

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Photograph: Jessica Lin

Salt-and-pepper brisket taco at Tres Carnes

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Photograph: Jessica Lin

Smoked-and-pulled-chicken taco at Tres Carnes

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Photograph: Jessica Lin

Esquites at Tres Carnes

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Photograph: Jessica Lin

The Cock's Tail Michelada at Tres Carnes

Flatiron
Barbeque pit master Mike Rodriguez travels north from the legendary Salt Lick, bringing his Texas smoked-meat bona fides to Chelsea. The slow-and-low savant teams with chef Sasha Shor (Little Town NYC, Hudson Terrace) for a Texican—Texas and Mexico—mash-up. Menu headliners include the TC16 Special (an 11-spice-rubbed brisket, smoked for 16 hours) and El Pollo Adobo (pulled chicken with a wet rub of achiote, adobo and lime). Get the proteins in tacos or burritos with sides, like black-eyed peas cooked in Lone Star beer, or corn kernels smothered in cilantro-lime butter, cotija cheese and Mexican crema. La Newyorkina pastry chef Fany Gerson supplies desserts, including a smoked-sugar doughnut-meets-churro specialty. Drinks range from classic margaritas made with Sauza tequila to beer ’tails like the Lager Ahumado—Negra Modelo with smoky chipotle puree, lime and Sidra apple soda. The joint's decor takes inspiration from rural and urban hallmarks: Antique ranch tools hang from the ceiling, while a graffiti mural covers one wall.
Venue name: Tres Carnes
Contact:
Address: 688 Sixth Ave
New York
10010
Cross street: at 22nd St
Opening hours: Mon-Thu 8am-10pm, Fri 8am-midnight, Sat 11:30am-midnight, Sun 11:30am-10pm
Transport: Subway: F, M to 23rd St
Price: Average main course: $10. AmEx, MC, V
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