Blue Smoke

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 (🐖

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


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

♥♥♥ $$$

Rhapsody in Cue

Spare Ribs, Pulled Pork, Backyard Chicken, Black Pepper Sausage $28 ♥♥♥

Roasted Oysters smoked 

garlic butter, green onions 16.00 ♥♥♥

Chipotle Chicken Wings

blue cheese dip 12.00 ♥♥♥1/2

Main Dining Room is nice and sunny 🙂

Collard Greens  

with potlikker 8.00 ♥♥♥♥♥

Mash Butternut Squash

with toasted pecan and maple syrup 8.00 ♥♥♥♥1/2

Full rack Kansas city ribs ♥♥♥1/2

Continue reading

Kang Ho Dong Baekjeong

Korean BBQ at Kang Ho Dong Baekjeong in Ktown

Yukhoe 육회 – beef tartare with asian pear

Kang Ho Dong Baekjeong is a chain from South Korea, and there is already one in Flushing, Queens and one in Los Angeles, CA. I came here for dinner a few days after their opening and place was already packed when I arrived around 10pm. Luckly without reservation five of us waited less than twenty minutes. The menu’s simple Korean BBQ. There are two combo choices, one for beef and one for pork. One of friend couldn’t eat pork so we had a beef combo. I really enjoyed everything I had and service was awesome too! One dish stand out more than any others was Yukhoe 육회 ( Korean style steak tartare). It was so good that this dish is already on ”Bucket Dish List” in New York city. YOU MUST!!!

Kang Ho Dong Baekjeong 319 5th Ave, ( on 32 Steer, b/t 5th Ave & Madison Ave ) New York, NY

♥♥♥   ♥♥   ♥♥♥ $$$

Bart and  Anthony with owner Joseph Ko 🙂

Cold noodle

Scallion pancake

Kimuchi soup

owner Joseph Ko



Kang Ho Dong Baekjeong


Miss Korea BBQ

Miss Korea BBQ

Miss Korea BBQ


First Floor:

Second Floor:

Third Floor:

I was dining at first floor 🙂

I highly recommend you to order Bullak Jeongol 불낙전골 A spicy hot pot made with bulgogi(soy sauce marinated beef) and octopus $49.95. One of the best Korean hot pot in NYC 🙂

Miss Korea BBQ    10 West 32nd St., New York, NY 10001  (212) 594-4963

♥♥ $$$

Prime Seng Deungsim 프라임 생등심    37.95
USDA Certified Prime Boneless Rib Eye(10oz). Wet Aged 2 weeks in cryovac. Juicy & tender

Hang-ali Dwaeji Galbi 항아리 돼지갈비    29.95
Marinated pork short ribs in a special clay pot

Bullak Jeongol 불낙전골 49.95 

A spicy hot pot made with bulgogi(soy sauce marinated beef) and octopus


Fette Sau

Fette Sau

BBQ at ”Fette Sau” in Brooklyn


Mini trip to Williumburg Brooklyn (^_^) 5 minutes cab ride from my LES shop crossing the bridge. Actually I came this barbecue joint last April and I forgot to blogged about them. Thanks goodness undercover cutie patroller member Jane came here and reminded me about this BBQ spot and she took photos for me. Fette Sau means fat pig in German slung. I remembered this place was packed with Brooklyn hipster and foodie and  tourist both indoor and outdoor space. The place’s deco is like engagingly bare bones, having been transformed from a former auto-repair garage. For a barbecue place, the beer & Whiskey selection of drink’s menu are surprisingly sophisticated. I had a sampler plate with spicy broccoli for side. I thought beef brisket was best one and second best one was pork belly. 

Fette sau    354 Metropolitan Ave, Brooklyn New York

♥♥ ♥♥ $$$1/2

Fette Sau on Urbanspoon