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Here's an interesting article that NY Magazine's on-line food section just put up...
Robbie is a lurker in the Brethren and an all around good guy. I wish him much success. It looks like I'll have another place to eat for free in the new Manhattan BBQ tri-angle.
But NY Magazine was beat to the punch on the connection between Jews and Que in NY by my buddy Erica Marcus over at Newsday. Look's like Mr. Cutlets is blinded by the borders of NYC and is playing catch up.
Barbecue: The New Kosher Food?
Robbie Richter: not mentioned in that Adam Sandler song — yet.Photo: Josh Ozersky
Reading about the launch of Blue Smoke in Danny Meyer's new book Setting the Table, we had an epiphany. It's somehow happened that, in the midst of the greatest barbecue boom New York has ever seen, nearly all of the cuisine's major restaurants are either owned or operated by Jews. Given the wide berth our people have historically given pork, this seems worth commenting on. Meyers's launching of Blue Smoke was just the beginning. Josh Cohen has just reopened Biscuit in Park Slope; Adam Perry Lang has become a major star in competition BBQ, in addition to launching his Daisy May's empire; Andrew Fischel's RUB was anointed by Adam Platt as the city's best barbecue; and the field will only become further Semiticized this spring, when Mark Glosserman and Robert Richter launch Hill Country BBQ in the Flatiron district.
Don't get us wrong. There are some very fine Gentile barbecuers in New York: John Wheeler at Rack & Soul and John Stage at Dinosaur Bar-B-Que are both expert practitioners. Still, we're surprised someone didn't coined the phrase sooner: Bar-B-Jew.
Robbie is a lurker in the Brethren and an all around good guy. I wish him much success. It looks like I'll have another place to eat for free in the new Manhattan BBQ tri-angle.
But NY Magazine was beat to the punch on the connection between Jews and Que in NY by my buddy Erica Marcus over at Newsday. Look's like Mr. Cutlets is blinded by the borders of NYC and is playing catch up.
Barbecue: The New Kosher Food?
Reading about the launch of Blue Smoke in Danny Meyer's new book Setting the Table, we had an epiphany. It's somehow happened that, in the midst of the greatest barbecue boom New York has ever seen, nearly all of the cuisine's major restaurants are either owned or operated by Jews. Given the wide berth our people have historically given pork, this seems worth commenting on. Meyers's launching of Blue Smoke was just the beginning. Josh Cohen has just reopened Biscuit in Park Slope; Adam Perry Lang has become a major star in competition BBQ, in addition to launching his Daisy May's empire; Andrew Fischel's RUB was anointed by Adam Platt as the city's best barbecue; and the field will only become further Semiticized this spring, when Mark Glosserman and Robert Richter launch Hill Country BBQ in the Flatiron district.
Don't get us wrong. There are some very fine Gentile barbecuers in New York: John Wheeler at Rack & Soul and John Stage at Dinosaur Bar-B-Que are both expert practitioners. Still, we're surprised someone didn't coined the phrase sooner: Bar-B-Jew.
