Best BBQ Cities
New York is truly the melting pot of barbecue, with little space for open pits but boundless imagination for styles and sauces. Some restaurants keep it traditional, emulating styles from Texas or Tennessee, while others take a fusion approach, mixing regional specialties from across the country. A few have even invented their own style, like Williamsburg, Brooklyn’s Fette Sau, which serves a meltingly tender pastrami rubbed with a house blend of espresso grinds and spices. Danny Meyer’s jazzy Blue Smoke has smokers imported from Missouri and a menu of regional ’cue from across the country, while chef Zak Pelaccio combines expertly smoked meats with Southeast Asian flavors at Fatty ’Cue.