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Fall Guide: Let Burning Lumber Do the Cooking

Ten NYC restaurants that stoke the oven with wood&emdash;how autumnal!

The mother of all New York barbecues is Hill Country(30 West 26th Street, 212-255-4544), inspired by Kreuz Market in Lockhart, Texas. They import their wood (post oak) and beef sausages from the Lone Star State, and smoke their meats for as long as 10 hours. Available either fatty or lean (ask for a combo), the brisket is the thing to get, and the pork ribs aren’t too shabby, either. Most meat is sold by the pound, though the sides are as forgettable as the meats are memorable. Sit at the picnic tables and enjoy the décor, which consists of piles of wood, corrugated tin, and documentary photos of—where else?—Lockhart.

Now go find yourself some oak.
Courtesy Googlesketch
Now go find yourself some oak.
Courtesy Googlesketch

Location Info

Map

August

359 Bleecker St.
New York, NY 10014

Category: Restaurant > European

Region: West Village

Fette Sau

354 Metropolitan Ave.
Brooklyn, NY 11211

Category: Restaurant > Barbecue

Region: Brooklyn

Five Points Restaurant

31 Great Jones St.
New York, NY 10012

Category: Restaurant > Mediterranean

Region: Greenwich Village

Motorino

319 Graham Ave.
Brooklyn, NY 11211

Category: Restaurant > Italian

Region: Williamsburg

Testaccio

47-30 Vernon Blvd.
Long Island City, NY 11101

Category: Restaurant > Italian

Region: Long Island City

Beacon

25 W. 56th St.
New York, NY 10019

Category: Restaurant > New American

Region: West 50s

Cookshop

156 10th Ave.
New York, NY 10011

Category: Restaurant > Fusion

Region: West Village

Enoteca on Court

347 Court St.
Brooklyn, NY 11231

Category: Restaurant > Italian

Region: Carroll Gardens

Landmarc

179 W. Broadway
New York, NY 10013

Category: Restaurant > French

Region: Tribeca

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If you travel in the Central Italian nether regions, it’s not uncommon to stumble on an osteria where the Florentine steak is cooked on a grate in the fireplace. It tastes damn good, while transporting you back to a time when cooking and heating the house utilized one and the same energy source. Grilling steaks while conserving energy is also the practice at Landmarc (179 West Broadway, 212-343-3883), where the steaks are done in the hearth—using either charcoal or hardwood—making the heat source and the fire that warms the cockles of your heart the very same. There’s no tastier way to prepare a juicy steak.

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