Blue Smoke

This place is way over rated!!!! When the best thing a bbq restaurant makes is a burger, its got to make you think. The pulled pork is not edible. PEOPLE, This is not real bbq. Anyway, enjoy

To be fair it is very good food. I mean, seriously it is good. My problem is I usually get take out and this is the second time I ordered take out and found out once I got home that I was missing a side. When I alerted them about this they were accommodating but making the mistake twice is going into the shame me once territory. I will give them one more chance (even though I shouldn't but they are good) but may have to go to Hill Country if they screw up again

We had a delicious birthday celebration here. Fried chicken was delicious. Mashed potatoes --- to die for. They were wonderful with kids - gave us a pig-shaped uncooked cookie for kids to decorate with sprinkles and returned to us cooked after the meal. Kids sugar snap peas were way overcooked. While we ate too much, it wasn't decadent.

This place is great for the casual "no frills dining", and it really is not suppose to be anything else, food usually very good and I have never complained about it - the only problem I have ever had is the entree coming out way to fast after the starter.....really annoying! Certainly reccommend sharing entrees unless you have a huge appetite!! P.S. Tim you gotta stop ordering those ribs numerous if you are continuously not happy with them!

Being a Danny Meyer restaurant, Blue Smoke gets most things right--the atmosphere is smart but not pretentious, the beer list is outstanding, prices are reasonable by New York City standards, and, most importantly, the BBQ is authentic and represents the most important BBQ traditions in the US (Memphis, KC and Texas). However, in the most important aspect--the rack ribs--the restaurant continually comes up short. I've had the KC, Memphis and Texas ribs numerous times, and they suffer from the same shortcoming that all other ribs in the City share: they're dry. Rack ribs should be tender and juicy and fall right off the bone. You can only accomplish this by agonizingly slow cooking, usually 8-10 hours. No NYC rib restaurant, Blue Smoke included, is willing to go through this basic but all-important step to get the ribs perfect. New York is unique in that you can get very good food of all kinds in the city, but even at the most expensive establishments the food--be it sushi, Italian, Chinese, French or BBQ--is never as good as it is at an above-average restaurant in the places where that food originates. While an above average establishment in every way, Blue Smoke is no exception to this unfortunate fact.

I've been to a few BBQ places in the city and this one definitely takes the cake. The tables aren't on top of each other, like most of the other restaurants, and it's not too noisy. The Kansas ribs and mac n cheese were really good, and the all side sauces are a nice little something extra. For all of the food (and a beer each), the bill only came to $60, which is pretty reasonable for a solid mean in NYC.

Went here for dinner on Saturday after hearing positive things from many people. Ordered salads, Mac and Cheese, mushrooms, and hush puppies--all really great. Our food took a bit long coming out but honestly we didn't even notice. Right before our food came out the manager came over to our table to apologize and offered us free dessert. So nice! Great ribs and mac and cheese! Will come back again for sure!