Brisket at Fletcher's Brooklyn Barbecue
Char siu pork at Fletcher's Brooklyn Barbecue
Fletcher's Brooklyn Barbecue
Ribs at Fletcher's Brooklyn Barbecue
The popularity of American restaurants—including places serving fried chicken, burgers and BBQ—in NYC grows exponentially each year. This autumn, a new set of regional American restaurants join Gotham's robust selection of patty joints, BBQ shacks and fried-chicken spots.
RECOMMENDED: Full list of NYC restaurants opening this fall
Dirty Bird To-Go
The West Village takeout joint will expand into larger digs with this Tribeca offshoot, decorated with exposed beams, subway tiles and salvaged industrial lighting. Chow down on buttermilk-fried chicken, a slow-roasted rotisserie bird or chicken tenders—all made with free-range, hormone-free poultry—plus sides like mac and cheese and chopped salad. 155 Chambers St between Greenwich and Hudson Sts (dirtybirdtogo.com). Early September.
Guy’s American Kitchen & Bar
Spiky-haired Food Network star Guy Fieri makes his New York debut with this tri-level Times Square space that reflects the chef’s boyish tastes. The menu features dishes like penne with chipotle sausage and shrimp and a beer-and-honey-glazed porchetta, while the walls of the top floor are covered in huge images of Fieri’s favorite cars. Beneath a 12-foot-wide chandelier made from Fieri’s retired pots and pans, drink one of the locally brewed beers on tap—exclusive to the restaurant—that Fieri helped create in collaboration with Heartland Brewery. 220 W 44th St between Seventh and Eighth Aves (646-532-4897). Early September.
Fletcher’s Brooklyn Barbecue
Pit master Matt Fisher (RUB BBQ) and advertiser-turned-griller Bill Fletcher will fire up a 2,600-pound-capacity pit at this Gowanus ’cue joint, bringing another culinary boost to the ’hood’s burgeoning epicurean scene. The 50-seat smoke shack will deliver belt-busting grub, like dry-rubbed brisket, St. Louis–cut ribs and pulled-pork sandwiches. 433 Third Ave between 7th and 8th Sts, Gowanus, Brooklyn (fletchersbklyn.com). Mid-September.
Discover twists on classics from the American South—including prawns ’n’ grits with chicken-fried bacon—at this 130-seat restaurant inside Harlem’s cultural arts center MIST. Cork floors and woven-wood walls enhance the dining room, where a seasonal menu will feature specials that reflect the center’s programming. 40 W 116th St at Fifth Ave (646-688-5886). Mid-September.
American Table Cafe and Bar by Marcus Samuelsson
Superstar chef Marcus Samuelsson—of uptown hot spot Red Rooster Harlem—will bring regional American tastes to Lincoln Center with this 75-seat eatery in Alice Tully Hall. Mixologist Eben Klemm—who designed the cocktail list for Samuelsson’s Ginny’s Supper Club—will see to the drinks here, too. 1941 Broadway between 65th and 66th Sts (no phone yet). Late September.
The Skylight Shoppe at Maloney & Porcelli
Lunch on diner classics like wedge salads, melts and club sandwiches at this Eisenhower-era-inspired soda shop and luncheonette. Sweet tooths can try a Blood Orange Creamsicle shake or banana cream pie while savoring the view through skylights and wall-to-wall windows. 37 E 50th St between Madison and Park Aves (no phone yet). Early October.
When Daniel Delaney’s advance-order BrisketLab launched this summer, it sold out fast, with meat-heads snapping up 2,500 pounds of protein in 48 hours. This fall, Delaney—who smokes Pat LaFrieda cuts over oak for 24 hours—will bring his Texas-style beef brisket to a pop-up restaurant in a to-be-determined location. (delaneybbq.com). Mid-October.
Mighty Quinn’s Barbecue
Pit master and Smorgasburg staple Hugh Mangum will take his popular ’cue to the former Vandaag space. Inspired by Mangum’s Texan roots and North Carolina’s grilling traditions, the menu will mirror the market offerings (smoked brisket, ribs, lamb), with six or seven locally sourced meats, vegetable sides and domestic craft beers. 103 Second Ave at 6th St (mightyquinnsbbq.com). Late November.
Chef Rob Newton is one of New York’s great Southern-cuisine champions, from the comfort-food–focused Smith Canteen to the fried-chicken kitchenette Wilma Jean. Now the Arkansas native combines Southern cooking with New American leanings at this 102-seat Downtown Brooklyn restaurant, named after the American hardwood tree. Dishes include winter mushrooms with tofu skins and Calabrian chili; braised turkey in broth with hominy and fried onions; and East Coast fish muddle (seafood stew) with potato chips and bacon.
Venue says: “Join us for Brunch this Sunday for scrumptious food, delectable drinks and Live Music”