Biscuit Rides Again!

ribs were dry rubbed, and the rub was decent - a little chili bite, a nice bark build-up
(yeah, I just learned that word "bark" a couple months ago)
My rib of choice is Asian in prep, so you folks are going to have to check it out for yourself and tell me.

And NC pulled pork is my 'cue of choice, so I can't tell you if those ribs were in a smoker or not.
I'd guess not.
But they were juicy and tender and very tasty without sauce.

And they offer them as an app, 3 ribs with slaw, $8. Perfect!
Other choice is half or full rack, with sides ($16/$24)

Hey, do they have brisket on the menu? Or better yet, a website? I'd hate to have to drag my tired ass over and get a takeout menu.

pitu wrote: what/where's Bar BQ? Believe it or not, I usually ignore NYC BBQ places. This one just happens to be right under my nose, so . . .

It's on 6th and 20th. Food is not so great (I've had their brisket and pulled pork), sides were terrible. Good bourbon selection and decent beer of tap. Overall, I've gone three times and have always been disappointed.

Yeah I love that "self-involved chefs" bit.

For what it's worth me and a friend have been hitting all of the BBQ places up we can recently. Here are the current rankings according to me.

1. Pioneer -Everything was very good, Mac and Cheese was fantastic
2. Smoke Joint - Incredible Baby Back Ribs. Outer space needs to be insulated better and the door needs to be fixed. Don't run out of things either.
3. BBQ on 6th - Cool place, ok eats.
4. The Place On Columbia- I can't remember the name but they've been around forever. Food was awful.

Biscuit is next.

I could be wrong, but I thought there was a NYC law where you cannot have open pit smokers. That all smokers had o be electric. Can anyone confirm or deny this?

steve, whadja have?

Ok, between me and a friend we split two platters comprising the double fried chicken, pulled pork, ribs, macncheese, baked beans, fries, and corn bread. We also had desert, I had the buttermilk pie but none of my friends. Nothing was awful, but it was all pretty lackluster. The double fried chicken is a bit much fry too.

I figure that they are either going to improve greatly or...

(Also, please note my new Karl The Druid Designed Avatar.

Karl the Druid wrote: [quote=Finn]Yeah, Jespanic doesn't really sound as nice.

Any of these work for you?
- Mechsidic
- Mexsofardic
- Jewspanic
- Haimishican

Describing myself as Mexinazy might not be good for my well-being.

Subject: stop playing music and just be a restaurant

sooo over their music. they are not a club..its a restaurant. pls stop playing. they are people who live close by and cant stand the music - they play too loud and it disturbs the neighborhood.

Subject: Bad news

Posted this on another board as well, but we went here Saturday night at 8:00pm with a party of seven people and there was a one hour wait for a table.... Business was very good. After putting our names on the list, we went to Union Hall for a drink and some conversation, the time flew by, and we arrived back at Biscuit about 2 minutes early and were seated after about 5 minutes. I liked that they honored the seating time and the hostess was right on the money. The decor is still pretty much in the vein of Night and Day; wood tables, the star patterned wallpaper, with a few pieces of kitsch thrown in here and there and paper towel napkins on the table to emulate the 'road house' feel of a BBQ joint. The result is a mish-mash of tone, and I think the place needs more time to get its design together.

The food was miserable. Every person in my party received cold food that came out of the kitchen very quickly. The food and presentation felt like arriving at a BBQ three hours after the party had started and slopping together a plate of whatever happened to be left on the picnic table. Mashed potatoes? Cold. Corn bread? pulled from the fridge and not heated. Greens? Good flavor but luke warm. 1/4 chicken? No sauce, no seasoning, luke warm. In a neighborhood that features several delicious South American spit roasted chicken joints, which are always heavily seasoned and delicious, this was a let down and nowhere near acceptable. 1/4 Rack of ribs? I had read reports online that they are served 'dry', but when I asked the server he said 'no, cant get them dry.' I ordered them anyway. They came with dry rub that had turned into a cold gummy mixture. I added the "vinegar sauce" to one bite; flavorless and cold. The next, I added the "sweet sauce". Indistinguishable from just a plain rib and cold.

A huge disappointment.

I understand that we were effectively seated at the tail end of the first Saturday rush this place had ever seen, but I have to say, almost all of my dining companions and I are not snobs. We don't mind waiting for hot, delicious food. We ordered beers, we like loud music, and we often eat BBQ in NYC without complaint. None of us are from BBQ hotbeds, all of us were probably raised with sauce from the jar and dad grilling out back. That said, since I have been an adult, I have tasted some very good BBQ in Tennessee, North Carolina, Texas, even in Brooklyn and NYC... and I have to say, my dad's Open Pit sauced ribs included, this was the worst plate of BBQ food I've ever had. And I think everyone at my seven top agreed. Flavorless, cold, poorly executed.

In a note to the chef and owners, who I do hope read this post; You really have no reason to charge $4 for a side order of biscuits OR (not and, OR) corn bread in a place called BISCUIT. On the list of side dishes, corn bread, biscuits are listed as an item along side mac and cheese, baked beans etc. and a $16 plate comes with a choice of two sides. So, instead of being able to get two sides, you get one side and biscuits or two real sides and no bread, unless you want to pay for the bread and increase the cost of your entree by 25%. At that price point, especially for this food, you should be serving generous portions of WARM, freshly baked breads (biscuits and cornbread) to the tables gratis and allow people to pick real side dishes. Ridiculous.

I feel bad for the place because the neighborhood would love a top-notch BBQ place, casual, open to kids and families, using delicious recipes and local ingredients, executed well in an environment that was set-up to accomodate the sensibility and style of the restaurant's mission. Instead, we have a good idea executed by seemingly desperate people who have lost money with their previous venture in this space who quickly tranformed their business to accommodate a new idea and it was executed with desperation, poor recipes, and a kitchen staff seemingly unprepared to deliver consistency and quality to a larger number of diners than the place is used to seeing. Maybe Biscuit will grow into a special place, but as it stands now, my friends and I will be watching that growth from afar.