by Jen G
Want Brisket? BrisketTown is opening at 359 Bedford Ave on October 31st, 2012 and the Greenpoint design brothers Evan and Oliver Haslegrave (Paulie Gee, Manhattan Inn, Donna) are designing the space to be modeled after a Texas Meat Market. So basically it will look as awesome as the brisket tastes.
I ran into Daniel Delaney, BrisketMan while he was on his way to start demolishing the soon to be restaurant. He showed me the layout and as…
1
Free to read, funded by readers. Join as a member and get a free gift.
Greenpointers has covered Greenpoint & Williamsburg since 2007 — community boards, rezoning fights, local businesses, and the people whose lives and work give the neighborhood its character. Local news is collapsing across the country, but we're still here: independently owned, no corporate backing, no paywall. 18+ years, 280k+ monthly readers and followers, funded by the community we serve.
Why your support matters
Read this article on Eater, and this sentence scares me: “Because of the space at the counter, the BrisketTown kitchen will actually be located offsite.”
If B-town is based on B-lab (brisket cooked offsite and kept warm in cambros), then there’s a good chance it’ll overcook. However, if B-town realizes Delaney’s dream of being “the first BBQ place in NY that is doing completely outdoor smokers” then more power to him. He must, however, bring back the coleslaw served at the Flatbush cemetery. I was really sad to see mac and cheese in its place last Saturday at the Woods.