Five Reasons to Hit Astoria's Butcher Bar

Thick smoked pork belly, aka BACON

Here's what's so compelling about Astoria's new BBQ joint Butcher Bar, aside from the obvious organic, grass fed, locally sourced meat selection. 

Meats by the pound

Meats can be ordered by the 1/4 pound.
For a table of carnivores, customizing is key. If I want a 1/2 lb of juicy double smoked burnt ends (and I highly recommend you do too) and my dining companions want the same amount of beautifully crisped smoked pork belly, we're easily accommodated.

The dry rubbed smoked pork rib platter is also worth ordering. Ribs are on the lean side and benefit from a squirt of tangy BBQ sauce made from scratch. Sides are all respectable, but the meat is the star.

Pick your own BBQ

It's a butcher shop as well, one that will actually cook what you buy on the spot.
Hello, pick-your-own-steak-option. The fresh meat selection rotates daily. But you can literally point to the biggest pork chop, or thickest bone-in rib eye to have cooked to order.

The food's so good, there are plans to expand across the street this summer.
With only seating for 20, Butcher Bar is crowded nightly. So this summer, the butcher stays put and the dining room takes a walk across the street to bigger digs. Everyone's happy.

There are no freezers on site.
Clearly freshness matters here.

Every meal ends with a slice of warm apple pie on the house.
Mmmmmm.

37-08 30th Ave, Astoria
Mon - Thurs, Sun, 11:30 am - 11 pm
Fri - Sat, 11:30 am - midnight
718 606 8140

Craving BaoBQ

EDITOR'S NOTE: CLOSED

Asian BBQ comes to the East Village

Ever enterprising restaurateur Michael Bao Huynh (Baoguette, Mikey's Burger) strikes again. And I'm hooked. BaoBQ, his latest EV cheap eats dining concept, celebrates Southeast Asian barbecue, a favorite of Huynh's.

"In Vietnam, it's everywhere," he explains of his native home. I can see why.

Since its quiet opening just before Christmas, I've been a regular. I crave the chicken. A lot. Instead of writing about it, I've just been eating it.

Thai smoked BBQ chicken

BBQ pork chops with dirty rice

Two styles of BBQ chicken are house specials: lemongrass marinated Thai (my favorite), and chili glazed Vietnamese. Both are smoked and finished by char grilling over apple wood. The meat just clings to perfectly crisped skin as it falls off the bone.

Then there are the addictive homemade dipping sauces. Classic Vietnamese nuoc cham is mildly spicy and sticky, and Huynh's own "Super Bao" hot sauce lives up to its name.

Vietnamese grilled pork chops are also bone gnawingly good. The roasted cauliflower, and sticky rice top my list of mostly traditional sides which nicely compliment the meat. The underdressed som tam (papaya salad) could use more tang. Noodle dishes and other grilled items, including Korean bulgogi, round out the menu.

A new favorite BBQ with a twist

Huynh is a very physical presence at BaoBQ these days. But, not surprisingly, his mind is already on his next neighborhood venture opening in March: Mikey's Cheesesteak. No doubt the classic sandwich will get a Baoified twist.

Note: A few months ago, I wrote about best East Village deliveries for $10. BaoBQ now tops this list.
 

229 First Ave
(between 13th + 14th Sts)
212 475 7011
Delivery available
Average entree $9

The Cardinal - New Southern Comfort in the East Village

A serious dinner spread at The Cardinal

With Irene a distant memory, let's get back to our normal weekend activities. Planning to catch the current number one film, "The Help"? Then follow it up with a big helping of Southern comfort at the new East Village eatery, The Cardinal.

Named for the North Carolina state bird, the bi-level Alphabet City BBQ joint is brimming with promise and hospitality. And a lot of meat. And the former head chef of Bubby's.

It's easy to see chef-owner Curtis Brown's passion for Southern cuisine and his North Carolina roots. He orders the locally sourced meat (grass fed beef + Heritage pork) whole so he can create everything from hot links to the ridiculously juicy burgers and bacon in-house.

I'd easily come here with a friend, a date, my mom, a group outing - even with kids. It's neighborhood casual and won't leave you hungry. That's for sure.

Plates are generous. The wet or dry rubbed BBQ plate ($19) could easily feed two or more. Or just me. It includes three meats: North Carolina pulled pork, Memphis ribs and Texas-style brisket. Homemade sauces on the side. Fried chicken ($15) is three crisp 'n' juicy pieces of bird. The fried pork chops smothered in red eye gravy ($15) are also moist and tasty.

Neighborhood charm

Each dinner comes with a choice of two sides. Mac N cheese is a standout. Baked beans and greens are both a close second. But, seriously, it's all mouth watering. And the prices definitely won't break the bank. Three platters and three beers: $75. How's that for a happy ending? Now smack your lips and pass the napkins.

Cool fact: Curtis Brown used to be the front man for hard rock band Bad Wizard. His old bandmate Stephen Tanner is the chef-owner of another classic comfort food spot, The Commodore.

Currently open for dinner and weekend brunch. Weekday lunch service coming soon.

234 E 4th St (between Ave A + Ave B)
Mon - Thurs 6pm - midnight
Fri 6pm - 1am
Sat 10am - 1am, Sun 10am - 11pm
212 995 8600