Blue Smoke

New Executive Chef Jean-Paul Bourgeois ”Blue Smoke”

New Executive Chef – Jean-Paul Bourgeois

Last week was the third time I’ve visited Blue Smoke in within 7 months. Danny Meyer’s empire, Blue Smoke is a well-known BBQ restaurant in Manhattan since 2002. The restaurant is located on 27th Street, between Park Ave & Lexington Ave in Flatiron District. ( Second one is located at 255 Vesey St in Battery City). At my last visit to Blue Smoke Flatiron, I had wonderful lunch with food blogger Gary. Gary run popular BBQ blog called Pig Trip between Boston and New York. Here is his Blue Smoke’s newest review (http://www.pigtrip.net/review-BlueSmoke.htm)

Let me start from décor and atmosphere about restaurant. The décor was kind of southern fabulous. I don’t really know what that means……I meant the decor is more upscale than what you’d see at your usual chicken wings and biscuits restaurant. Between my three visits I sat in a booth downstair ( booth is perfect for three to four peoples ). This two floors big venue has lots of seating and during day main dinning room is nice and sunny. I don’t drink beer and whiskey but BBQ and those drinks just naturally go well together so it only makes sense that Danny Meyer’s Blue Smoke has a great draft list and whiskey collection. Cheer ~

Now are you ready for a meat feast!? Firstable prices are very reasonable, especially after I visited at trendy BBQ join Fette Sau in Williamsburg, Brooklyn! I recommend you to order the Rib Sampler from dinner menu and “Rhapsody in Cue” from lunch menu. My ultimate favorite meat was beef brisket from brisket sampler. For the sides, you HAVE TO get the collard greens and the maple sweet potatoes. They were both so delicious! The cornbread madeleines are pretty cute. They’re bite sized and come with great gravy. Roasted smoke oysters were nice and garlicky. Deviled eggs were spicy so I ate 3/4 but tuome‘s Deviled eggs are still my #1 Buttermilk Biscuits are done right! I asked chef Jean-Paul his favorite dish and he said Black Pepper Sausage so don’t forget to order it!

The restaurant has named Jean-Paul its new executive chef since March 2014. I had a great time talking to chef Jean-Paul. He was so cool and fun. Even I didn’t have enough knowledge about BBQ, he kindly explained about preparation and ingredients for me. Blue Smoke now uses hickory, oak and maple. The smoker is an Ole Hickory.

Newest addition to Danny Meyer’s empire, Porchlight is now opened and chef Jean-Paul is part of Porchlight team. Click here to read more about chef Jean-Paul http://www.bluesmoke.com/story/

Blue Smoke 116 East 27th St., New York, NY 10016 (212) 447-7733