A Full Spread
The selection of meats and sides will rotate daily at The Strand: about three meats cut to order and six sides. They try to keep two to three of them vegetarian at any given time.
Pulled Pork ($12)
Pulled pork comes unadorned by bread, and any saucing happens at the table.
Ribs (16 / half rack)
Milley gives his ribs a dry rub—no sauce again—before sending them into the smoker. They get hit with paprika, garlic, chili, coriander, and three types of sugar: white to season the meat, brown to create a slight glaze on the bark, and raw, which doesn't melt in the smoker, for crunch.
The Strand uses an indoor smoker with hickory and maple woods.
Sides ($4 to $5)
There's a rotating list of six sides a day. Seen here: vegetarian chili, mac and cheese, potato salad, and broccoli with cheese.
Smoked Salmon Benedict ($15)
More manageable for a single eater: thick slices of smoked salmon with Bearnaise sauce and poached egg on a bagel; New York's benedict.
"I like to think of this place as a beer and whiskey spot with great food," says Dan Bronson of Astoria's Crescent & Vine, who was brought on to fill out the restaurant's drink list. So far the whiskeys are a mix of conventional and craft, but he "hope[s] to get more weird and cool as [they] go on."
"We wanted simple bold flavors to emphasize Eric's food," Bronson explains. Pictured here: the Brine & Barrel (right), with Bulleit Rye, a house pickle brine, and a moonshine-soaked cherry garnish. On the left is the Liar's Club with Larceny bourbon, maple syrup, cinnamon, and Brooklyn Soda Works plum soda.
Sixteen rotating craft beers are on tap, many made within 20 miles of NYC (and several within the city), all $6/pint and $18/pitcher.
Front Seating Area
The patio in the front of the restaurant seats 40.
There's garden seating out back for 100.