Rack 'Em Up
So Beth was out of town this weekend and, finding myself a swinging bachelor, I decided to celebrate in the only way I know how... with meat!
Before I explain, let me begin with a diatribe against the state of bar-b-que in New York. As much as the locals feel they understand bar-b-que, most of the establishments they hold in such high esteem couldn't hold a burnt-end against even the most humble of roadside pits in the likes of Tennessee, Kansas, or Texas. Virgil's makes a great pulled pork but, their ribs remain tasteless. Daisy May's has chili, and that's about it. Rub BBQ has some of the fattiest meat I have ever let pass my lips and the desiccated slabs they pass off as ribs at Blue Smoke are a sin. Year's ago, Pearson's was the only respectable game in town but, they have long since closed.
But fortunately, some new pits have opened up and stepped forward to fill that bar-b-que void.
Not necessarily new but certainly noteworthy, Dinosaur Bar-b-que on the upper west side offers up a smoky and succulent rib for the discerning connoisseur. It was about a year and a half ago that Beth treated me to a birthday dinner at Dinosaur and I must say, it did satisfy. And for the vegetarians in the audience, Beth recommends the smoked Portobello if you can just get past the pervasive stench of seared flesh. My only regret is that I didn't sufficiently starve myself beforehand — I had to leave a few ribs behind.
But this weekend, I discovered Rack and Soul. Okay, that's not entirely true — I actually discovered Rack and Soul back in June at the annual Big Apple BBQ Block Party. But for me, the only true test of pit is to visit the source. At first glance the generic NY dinner setting might keep you walking, but the sweat, woody smell will certainly stop you in your tracks. I took a booth by myself and ordered up a 1/2 rack and beer. Let me just say, not since the close of Pearson's have I tasted such a flavorful, juicy, tender rib in New York City. Period. The torch has been passed. Enjoy.