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Murray Hill / Gramercy >
Posted by Bob on 06/14/2006
The best BBQ in New York !!
Posted by NJ on 06/08/2006
Presentation of food was poor. It was just a pile of meat on a plate...no garnish, no greens And the service was not good either. We had to ask for service instead of service coming to us, even to get drinks or condiments. For the price, it shouldn't just be meat, the vegetables were a-la-carte. The Good part was food was tasty & ambiance was fun & casual. I wouldn't go back though.
Posted by Noisiest passenger on 06/07/2006
As a native Texan, I consider myself an expert on barbeque, and I've found Blue Smoke to be the best place to get it here in NYC. I adore the Texas beef ribs, the fries, and that cute pig-shaped cookie in my strawberry sundae dessert. I've consistently found the servers to be attentive, knowledgeable, and friendly. The atmosphere is also great. On weekend nights, it can be a bit loud, but I enjoy the lunch hour. I've yet to experience the live jazz on weekends (Sundays, I think), but I'll be checking that out in the future. Blue Smoke is pricey, but worth every cent.
Posted by Anonymous on 04/11/2006
The place had great atmosphere - casual and fun, without the stuffy attutude oh-so-common to NYC. The food was good - the pulled pork and mashed potatoes were a huge hit at the table. I'll def go back.
Posted by photobean on 02/25/2006
This place was pretty packed when we showed up so it was a good thing that we had reservations. My gf somehow coerced me to try the okra stew which to my surprise was quite tasty. Although our entrees were good, (rib sampler and beef brisket), the winning dish of the night was definitely the mac and cheese. It was a baked casserole of cheesy goodness. I cant wait to go back to Blue Smoke for that alone! Service was friendly, but sometimes slow because the restaurant was so busy. Prices were on the moderate to high side.
Posted by latillin on 02/19/2006
Went to Blue Smoke tonight. The waitstaff was friendly, even if the last sip of my beer was whisked away without so much as an "Are you finished with that?" Had the baby back ribs, with a side of fries, mac & cheese and hush-puppies. The remoulade that comes with the hush-puppies makes this dish a real specialty. The mac & cheese was creamy, to put it mildly; very tasty, but for the hint of chemically Velvita-esque after-taste. The fries - excellent: they arrived fresh, hot, with a crispy exterior (no batter on these little critters) and with the genuine taste of potato without the sometimes overwhelming soil taste skin-on fries. But what about the ribs? Well, they're tender, meaty, juicy, and pack a good deal of flavor. But when they're tasted at room temperature, at the end of the meal. there is a little hint of bologna to their flavor. They're pink all the way through; no smoke ring to see, exactly. They arrive at the table dressed in Blue Smoke's lighter bar-B-que sauce, which, if one tastes it on its own, has a distinct air of smoke as well - liquid smoke perhaps? One wonders whether the complexity of the ribs' smokiness is built up from several layers of flavorings, rather than from, say, actual long smoking - you know, the sort of smoking that leaves a distinct ring of pink just under the outer edge of the meat. A general impression? If you want an impressive "cloth napkin" restaraunt experience with a menu that focuses on traditional bar-B-que type dishes, Blue Smoke is your man. If you're serious about smoked meat, cloth napkins be damned, you can do better elsewhere in this great city of ours.
Posted by Fooder on 02/19/2006
I'm a huge BBQ fan and I find the ribs decent but overly smokey tasting. They finally got a usable sauce. Was not fond of orange colored vinegar base sauce. Really like some select items. Burger is outstanding if you like medium-rare and juicy. Wings are solid and nice change from standard buffalo. Brisket sandwich is good. Mac & cheese is the best. Potato chips and blue cheese/bacon dip is a great beer drinking snack. Toffee bread pudding is killer desert. Service is spotty and they seem to have so many hosts that no one knows what going on.