New Yorkers are a selective bunch. Rarely will we “settle” – on
Mighty Quinn's New York CityMighty Meat
The place: Mighty Quinn’s Barbeque, East Village and other locations
The scoop: It’s clear that Mighty Quinn’s pit master, Hugh Magnum, has Texas roots. The aroma of hickory-smoked meats and barbecue spices hits you right when you walk in the door; and the upbeat music and bustling crowd confirms that you’re in the right place for an authentic barbecue experience. It’s not often that a fast, casual dining format is worthy of a special mention in Galavante – let alone several trips to the East Village from the Upper West Side. (Opposite sides of the universe to some). But, frankly, we’ve become Mighty Quinn’s pushers. This is kick-*ss barbecue. The craft was honed at Smorgasburg, Brooklyn’s weekend food market. Then, a counter-service restaurant opened on Second Avenue in the East Village. Now, Mighty Quinn’s is launching sister spots in the West Village, the Financial District, Brooklyn and New Jersey.
The scene: We’re not in Texas. It can be hard to find barbecue that does its reputation justice. But this is a whole different story. Mighty Quinn’s beef brisket is smoky and natural, embracing the layer of fat adjacent to the lean beef. Its dry rub gets your mouth watering before you ever take a bite. Ribs are smoky and juicy, as is the half chicken. They don’t have a variety of barbecue sauces to choose from – because they have one perfect sauce. It’s a great place to bring a group of friends who like sharing, though don’t expect a whole lot of ambiance – decor is rustic and simple.
The menu: Jump in line and order up some meat (brisket, burnt ends, pulled pork, smoked sausage, spare ribs, wings, half chicken and sometimes pork cheek) with or without a bun. They’ll slice or pull and arrange your meat choice and add a dash of sea salt to make the flavor pop. Next, choose creamy or vinegar-based coleslaw and a variety of pickled vegetables. They’ve got a couple of good sides, but don’t miss the beans – bits of brisket are cooked right in. Also worth trying: the sweet potato casserole with maple and pecans, which is like dessert. And, obviously, no barbecue meal is complete without a craft beer. Or three.
(Photos courtesy of Mighty Quinn's Barbeque)