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"Bodyguard-turned-pitmaster Billy Durney’s Red Hook haven smokes meats over oak wood. “Here, in a converted warehouse in Red Hook, that means pit-smoked meats with flavors of such intensity, you’ll find yourself wondering if you’ll eat kale or muesli ever again.” Meat comes by the half-pound—choose from brisket, pulled pork, lamb belly, or turkey—and there are also ribs, Vietnamese hot wings, brisket tacos, and thick slab pastrami bacon." - The MICHELIN Guide