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Mighty Quinn’s

Restaurants, Barbecue East Village
Recommended
3 out of 5 stars
 (Photograph: Virginia Rollison)
1/5
Photograph: Virginia RollisonBrontosaurus rib at Mighty Quinn's Barbeque
 (Photograph: Virginia Rollison)
2/5
Photograph: Virginia RollisonBaked beans at Mighty Quinn's Barbeque
 (Photograph: Virginia Rollison)
3/5
Photograph: Virginia RollisonPulled pork at Mighty Quinn's Barbeque
 (Photograph: Virginia Rollison)
4/5
Photograph: Virginia RollisonCucumber and celery pickles at Mighty Quinn's Barbeque
 (Photograph: Virginia Rollison)
5/5
Photograph: Virginia RollisonMighty Quinn's Barbeque

Time Out says

3 out of 5 stars

Friendly warning! We're working hard to be accurate. But these are unusual times, so please check that venues remain open.

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: 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—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, 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.

By: Caitlin Griffith

Posted:

Details

Address: 103 Second Ave
New York
10003
Cross street: at 6th St
Transport: Subway: 6 to Astor Pl
Price: Average pound of brisket: $25. AmEx, Disc, MC, V
Contact:
Opening hours: Mon–Thu, Sun 11:30am-11pm; Fri, Sat 11am–midnight
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