Daisy May's BBQ USA
After training at such renowned French restaurants as Le Cirque, Daniel, and Chanterelle, chef Adam Perry Lang switched gears and opened this casual, cafeteria-style barbecue joint in Hell’s Kitchen. There’s nothing upscale about Daisy May’s: dishes are presented on simple red trays, and the wood-paneled dining area is furnished with communal tables, chalkboard menus, and a flat-screen TV. Basil-infused sweet tea (served in mason jars) complements a variety of barbecue, including the popular Oklahoma jumbo beef rib, which is smoked for 14 hours. Signature sides include bourbon peaches and baked beans with burnt ends.
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From Food & Wine , APR 2008
Chef Adam Perry Lang of Daisy May’s BBQ USA in Manhattan is busy creating a butchering empire. He shows his mastery of meat by preparing luscious beef short ribs for an inventive family seder. ...MORE
From Food & Wine , FEB 2007
Shared a great half pig and big, beefy ribs from barbecue genius Adam Perry Lang....MORE
From Food & Wine , JUN 2009
Adam Perry Lang, chef at New York City’s Daisy May’s Barbecue USA and author of the book Serious Barbecue, uses wood to boost the smoky flavor of...MORE
From Food & Wine , JUN 2012
Adam Perry Lang, founder of NYC’s Daisy May’s BBQ and author of Charred & Scruffed, does the USA proud with Southern-style chicken wings and grilled kale....MORE
From Food & Wine , JUL 2009
“Wine is to barbecue what pickled ginger is to sushi—a palate cleanser,” says Adam Perry Lang, owner of Daisy May’s BBQ USA in New York City and author of the cookbook...MORE
From Food & Wine , JUN 2004
Adam Perry Lang, who was once at Manhattan's Le Cirque, now owns Daisy May's BBQ USA. He offers chopped Texas-style brisket sandwiches from three sidewalk carts and a take-out shop...MORE
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