Huge, loud and perpetually packed, this way west Harlem barbecue hall draws crowds from near and far. The bar area is rollicking, and for that reason kept separate from the dining quarters. There, wood beams and slats, swirling ceiling fans and oxblood leather booths fashion a comfortable—and quieter—setting. The scent of wood smoke wafting through the red brick structure (which coincidentally once served as a meatpacking warehouse) only heightens the diners' carnivorous cravings. Minimize decision making and order the Extreme Sampler: a heaping feast of apple cider-brined smoked chicken, dry-rubbed slow-smoked pork ribs and lean Creekstone Farms brisket. Add on a creative side or two-perhaps the barbecue fried rice studded with bits of pulled pork?
- MICHELIN guide inspectors