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Judging by the long lines at the 2006 barbecue fest in Madison Square Park, New Yorkers are desperate for more ’cue. Just a few blocks north of Blue Smoke, chef-owner John Lewis—who honed his skills in pits throughout Texas and Louisiana—brings the flavors of those regions, plus Kansas City and the Carolinas, to the table. To make his Texas-style beef ribs and brisket, Lewis dry-rubs meat with spices, then slow-cooks the stuff in the smoker, before finishing it on a grill. There’s no need for sauce—unless you’re talking about small-batch bourbon or beer.