Percy Street Barbecue sees the South Street debut of restaurateurs Steven Cook and Michael Solomonov (Zahav, Xochitl).
Serving a straightforward selection of slowly smoked meats and homey side dishes alongside craft beers and tasty cocktails, Percy Street is an ideal venue for Chef Erin OShea much-lauded Southern cooking, and is on its way to become the city top spot for barbecue.
Working with J&R smokers sourced from Texas, Chef O´shea and her crack team of barbecue wizards headed down to Texas – tested no fewer than 20 beef briskets – as they perfected the ideal balance of salt, smoke and seasoning. Check out this video about their culinary field trip to the Lone Star State.
That Brisket which is Percy Street´s signature dish, served – as is the custom in Texas – by the half pound or pound, in three distinct cuts: Moist, Lean and Burnt Ends.
Other menu items include: Spare Ribs; house-made Sausage; half or whole Chicken; and Pork Belly, all slowly smoked and served with white bread and pickles. Sides, available small or large, include: Pinto Beans; Green Bean Casserole, Root beer Chili, Coleslaw; Collard Greens; Macaroni and Cheese; and Vegan Chili.
Percy Street´s simple, rustic decor was created by Elisabeth Knapp, who also designed Cook and Solomonov Xochitl and Zahav restaurants.
Her frontier-influenced design focuses on the fire engine red smokers, visible through a window in the dining room and bar area. The restaurant features light wood floors, weathered red paint, a working jukebox and custom “blackboard walls,” large panels of schoolhouse blackboards that can be rearranged to create private dining areas throughout the 80-seat space.
Seating in the form of repurposed church pews, and bare light bulbs overhead in the dining room lend to the restaurant Texas-esque aesthetic.
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