"While the original branch of barbecue pioneer Blue Smoke closed during the pandemic, the Battery Park City outpost motors on under chef Christine Espinal-Rosa. This branch has always been known for its ribs in the Memphis and St. Louis styles smoked over cherry wood. The Texas-style brisket sandwich is good, too, and so is the barbecued chicken, smoked and then grilled. The menu now has Arkansas cheese dip and an updated version of its fried chicken." - Robert Sietsema
Photo via Blue Smoke/Facebook
