A couple of weeks ago, my wife and I were in Manhattan, mostly eating everything in sight!  One of our stops was at Daisy May’s BBQ, which is chef Adam Perry Lang’s restaurant, located at 11th and 46th.

The first impression was that it was incredibly clean.  Everything looked great; they used to only do catering, but have added cafeteria style service and seating in the back. 

I wanted to try brisket, and the guys working were nice enough to give me a sample.  The only way to get brisket is chopped and sauced; not quite burnt ends, but along those lines.  The brisket was good, though.

Out of four of us, 3 of us got pulled pork.  After all, Chef Lang won
the Great American in pork, so I had to try it.  My wife got spare
ribs.    The spares were really the best thing we had, I think… And looked well presented, even in a take out box!  As we were leaving, a couple had their beef ribs, which were
monstrous and looked great!  I may have to go back just to try that.

We got several sides, including cole slaw, beans (with brisket), creamed corn with cheese and sweet potatoes.   The sides were all pretty good, definitely better than most barbecue joints I’ve been in anywhere.  It wasn’t hard to believe a trained chef was behind most of the cooking.

Overall, I thought it was great barbecue for Manhattan.  The only real
complaint I had was that most things tasted very similar.  The rub they
use is very chili powder intensive, and it was used throughout the
dishes.  The only problem with this is that you can’t get away from
it… Even the cole slaw had it.  I liked it, but it would have been
nice to have more variation between dishes.

If you’re there, don’t forget to try the sweet tea!  It’s a whole quart, served in a Mason jar, with a bit of fresh mint.  You’re in Manhattan; don’t worry about the mint.  Just enjoy it… Along with some pretty good barbecue.  Just ask them to go easy on the sauce.

This post is tagged