Blue Smoke

Profile

Forget what the 'cue quibblers say—Blue Smoke is an ingenious Manhattan barbecue joint with a woody barroom full of red-vinyl booths, a skylit dining room, and a hot jazz club downstairs. Louisana-born, fine dining-trained chef Jean Paul Bourgeois serves a menu of jalapeno-cheddar bratwurst, southern-fried chicken, and smoked meats like baby back ribs and seven-pepper brisket. Plus, weekends mean brunchified barbecue and Southern fare like a brisket burnt end sandwich, beignets with coffee and chicory creme anglaise, and more.

Blue Smoke offers a full-service menu for both home events and big parties with buffet or family style and plated menu options.

Related Stories

New York Magazine Reviews

• Adam Platt's Full Review (6/10/02)

Best of New York Awards

• Rob Patronite: Best High-End Burger (2007)
• Best Last Meal on Earth (2004)
• Best Barbecued Brisket (2003)
• Best Classic Burger (2003)

Featured In

• The Individual Coffee Roasters You’ll Find at Union Square Hospitality Group’s Restaurants (11/30/09)
• The Fried-Chicken Craze of 2009: Our Top Nine Picks (10/5/09)
• Battle of the North Carolina Church Club Peanuts (10/8/07)
• Dining Alone: No, Just Me (8/13/07)
• The Upper Crusts: Our Picks for the Best Slice of Pie (5/14/07)
• Cheap Eats Guide 2006 (8/7/06)
• Where to Eat 2003 (1/6/03)

Recipes at Blue Smoke

• Blood-Orange Margarita (2009)
• Brined and Smoked Chicken (2002)
• Cole Slaw (2002)
• Iceberg Lettuce With Roquefort Dressing (2002)
• Roquefort Dressing (2002)
• Barbecued Spareribs or Baby Back Ribs (2002)
• Deviled Eggs (2002)
• "Pit" Beans (2002)
• Potato Salad (2002)