Unlike its Brooklyn smokehouse neighbors Fette Sau and Fatty 'Cue, which also tout responsibly sourced, high quality meat, Butcher Bar is designed to be a butcher shop first and a restaurant second. As it happens, barbecue was added to encourage thrifty Astorian locals to pay a little more for non-industrial meat. It's a hell of a carrot to complement an already carrot-like stick. More

I've said it before and I'll say it again: New York barbecue joints all seem to have one meat that they nail, one dish that is clearly superior to every other meat they cook low and slow. At RUB... More