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Texas Smokehouse BBQ and Bourbon Bar (CLOSED)

Restaurants, Barbecue Murray Hill

Time Out says

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.



Address: 637 Second Ave
New York
Cross street: between 34th and 35th Sts
Transport: Subway: 6 to 23rd St
Price: Average main course: $12. AmEx, DC, Disc, MC, V
Opening hours: Mon–Sat noon–midnight; Sun noon–10pm
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