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.
|Venue name:||Mighty Quinn’s|
103 Second Ave
|Cross street:||at 6th St|
|Opening hours:||Mon–Thu, Sun 11:30am-11pm; Fri, Sat 11am–midnight|
|Transport:||Subway: 6 to Astor Pl|
|Price:||Average pound of brisket: $25. AmEx, Disc, MC, V|
|Do you own this business?|
Average User Rating
4.2 / 5
- 5 star:2
- 4 star:2
- 3 star:1
- 2 star:0
- 1 star:0
I cant help but drool when I think of Mighty Quinn's. First saw them while waiting in line for the ramen burger in Williamsburg, they too had a long line. We saw them again the next day at the Smorgasburg in Dumbo and had to try it. At first we were going to get the 'small' portion since it was $5, but when we saw how small it was compared to how huge the big is, might as well go big! We tried both brisket and the pork. Probably the most tender meat I have ever had! They wiped our bread bun w/ the juices from cutting the meat on their cutting board. Pure deliciousness!!!!! Totally worth the 30 min wait, and worth the $9, worth the hype! If you like bbq, you will not be disappointed!
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.