The Hampton Smoker

What's up wtih what's going down? Does a tree falling on the ocean with no one around make a sound? Barbecue, BBQ, Bar-b-que. It's all in how you sell it.

Wednesday, December 20, 2006

The Sunny Side of the Street: Hill Country BBQ

It looks like barbecue in NYC is not yet a dead issue. New York Magazine's new-ish online food section, Grub Street, has a piece today on my good friend, Rob Richter's new joint, Hill Country, which is set to open in the spring. Grub Street's editor, Josh Ozersky (aka Mister Cutlets) has been doing a great job of keeping the site lively, current and ever-so-slightly snarky. Kudos, Cutlets.
Hill Country to Challenge Blue Smoke, RUB on Their Own Turf

Hill Country BBQ, we've learned from owner Mark Glosserman, has officially signed its lease and begun construction at 30 West 26th Street, just a few blocks from Blue Smoke and RUB . Isn’t it bad medicine to open so close to a pair of established, busy barbecues? Says Glosserman: “It's a great spot, and the price was right, and we're in a big office building, so there will be a lot of traffic even though it's a side street. We have a lot of faith in our product.” No doubt. But we actually like Hill Country's chances. New Yorkers have shown a willingness to go the extra mile to eat great barbecue: Daisy May's BBQ sat on a desolate stretch of Eleventh Avenue and didn't even have tables; RUB ran out of meat every night; Blue Smoke barely had any smoke flavor during its first year, as a result of chimney malfunction. Glosserman hired the best barbecue cooker in the city, Robert Richter. If Hill Country delivers the goods, New Yorkers will support it … right? (Grub Street)


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1 Comments:

Blogger Homesick Texan said...

I can't WAIT for Hill Country! The more bbq, the better. Plus, all the competition will make sure all restaurants do their best.

8:32 AM  

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