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Murray Hill / Gramercy >
Posted by Sophie From Boonton on 08/04/2008
Waitstaff very friendly and helpful. Nice atmostphere. Ribs - They were not dried out, as others said...they were a nice sized portion (1/2 rack, 5 big ribs)...but, nothing special...maybe it was the sauce, which didn't do it for me. And for the cost, there should have been at least one side dish included. Sweet Potato fries very good, beans could have been cooked more and they would have been excellent, pasta in mac & cheese could have been cooked more (but the sauce was quite yummy). Desserts (sampler) very very good, but tiny potions on 3 out of the 5, hard to share for group of 4. Hubbys brisket sandwich was pretty small (again, no side).
Posted by Anonymous on 08/02/2008
I went to Blue Smoke last night for the first time, even though I have never heard better than average reviews. The one thing I can confirm is that the ribs are not good. Knowing that everyone told me not to get them, we ordered a side of the beef ribs, and they may have been the worst I ever had. It is funny that a BBQ place doesnt have good ribs. Other than that, I actually thought everything else was pretty good. I highly recommend the Chipolte Wings as an appetizer. The brisket was pretty solid as well. I would give this place another shot, just be sure not to order the beef ribs, and you will be fine
Posted by Anonymous on 07/27/2008
The ribs and pulled pork were dry and chewy. However, the side dishes were great: mashed potatoes, slaw, and mac/cheese. The service, as with every other Danny Meyer restaurant, was fantastic, but it really didn't make the meal better. I want to believe that I'd give it another try and get the burger the next time, but honestly don't think I want to risk getting another plate of tough meat.
Posted by Midtown Eater on 06/14/2008
Those criticizing the ribs aren't wrong the ribs are oversmoked and kind of dry. However, most other items at Blue Smoke are very good to excellent. The brisket, for example, benefits greatly from the place's tendency to oversmoke the meats. It too can be a little on the dry side, but I like the smokey, full flavor of the brisket and a bit of BBQ sauce takes care of any dryness issues. Burgers are excellent, as are most sides. And the Mac-n-cheese is the best I've head in NYC. I like the stainless steel look of the interior and the staff is friendly, eager to get everything right and all-around great.
Posted by extremely disappointed on 06/10/2008
my date told me this was the place to go when i said i like bbq. i had heard of it. but the reality was so disappointing, i can't imagine how it got its rep as a good bbq place. we went for lunch. the half rack of ribs was so small, it looked like a stingy quarter rack. some bones had barely any meat, the others had a few bites. i was actually still hungry when i finished. also, the ribs were dry and too peppery. definately not worth the money, or the time.
Posted by The St. Louis Irvines on 06/05/2008
Our first night in two years and what a wonderful experience! While the food was good, the service was spectacular! From the front desk to the water people, everyone was wonderful and that added to the whole experience! Would we come back? In a flash. It was so memorable ! Thanks, guys!
Posted by rib lover keepin it real on 05/28/2008
First off, I'm not going to tell you which BBQ joints are better or how "I'm from the south" so i know what good ribs are BUT there arent really ANY great rib joints in NY/NJ and Blue Smoke is no exception. There are decent rib joints in NY/NJ which fall short of being great. Blue Smoke was absolutely the WORST rib place I've eaten at in NY. When you walk into the place this smokey smell of bad ribs hits you like a punch in the face. I dont understand why places up here think that you need to smoke the heck out of a rib in order for it to be "authentic" southern BBQ. That is such a falsehood. This place takes the tenderness out of the rib by overcooking it to the point where all you are left with are a bunch of dried Slim Jims with BBQ sauce on them. Good ribs are slow cooked and should fall off the bone. This touristy establishment quickly cooks its ribs as if they are on an assembly line leaving you with dried, flavorless, overpriced, tough meat on a plate. The key to good ribs has nothing to do with smokey!! With regards to the service, it was also lackluster. The entire front portion of the place was empty but they decide to cram everyone in the back in tables with about an inch between them! That alone told me what a touristy place this was because no NYer would stand for that. On a busy day i can understand that, but they were not busy and it was a weekday.