BBQ Coming to Lincoln Road

Cafe Enduro is pregnant! Sort of...

Enduro owner Jim Mamary has signed a lease for 47 Lincoln Road, adding another to the long list that makes up his Brooklyn restaurant "empire."  The new barbecue restaurant will be in-between Enduro and K-Dog, where the nail salon used to be. The only other thing I know about the place is that the chef is named "Richard."

Will it be authentic barbecue? Hard to imagine. As far as I know, the only place in NYC with a real smoker are Blue Smoke in Gramercy (and its million-dollar state-of-the-art ventilation system). (Pearson's in Queens appears to be closed.) Do I care? Not much! I'll take a well-executed fake in my neighborhood, thanks.

Don't get out your calendars for reservations, though—planning has just begun (the restaurant is as-yet unnamed) and opening isn't expected for four to six months, which probably means ten.

(Thanks to C-PAC for the image.)

Comments

[Jeanne]

Good news. We're huge fans of BBQ and the traditional Southern side dishes at BBQ restaurants. This cuisine was at the top of our list of restaurants we'd hoped would arrive in the neighborhood. But it's true, it doesn't seem they could get a smoker in there with the regulations and requirements for smokers in the city. There's a smoker outside an apartment building on I think Lefferts near Rogers, that we always pass and make note of with envy. Perhaps they can use that one and run the BBQ over to the restaurant on foot! That'd be a sight.

[jessica]

Looks like New York magazine picked up your scoop. Nice!

http://nymag.com/daily/food/2008/08/almost_halfoff_at_picholine_so.html

[babs]

Those oil-drums-converted-to-grill "smokers" are all over the neighborhood -- used primarily for jerking chicken. I'm sure many neighborhood residents would be more than happy to instruct Jim in making one of his own.

[skunky spliffmeister]

um, a "real smoker" isn't that hard to fathom. Dinosaur BBQ in Harlem, Pete's Waterfront on Atlantic Ave I'm pretty sure all have "real smokers", which I believe is just a low-and-slow offset-firebox bbq for proper smoking. Heck you can ever get one for your backyard, just make sure you're around for the 6-10 hours you need to cook the meat.

[dt]

Awesome! I love BBQ!

[Charles Star]

I'd be surprised if either place has an open-pit smoker, skunky. The air-quality standards make it next to impossible to fire up a smoker without the Department of Health shutting it down - that's what ultimately doomed Pearson's. I'll follow up, though, since I'd never doubt someone with the exalted title of spliffmeister.

[Jeanne]

Eater.com (at Curbed.com) also picked up your scoop!

http://eater.com/archives/2008/08/plywood_jim_mamary_to_open_millionth_bk_restaurant.php

[Kyle Young]

Whoohoo!

[Charles Star]

Apologies to skunky! Apparently the new wave of ventilation systems is affordable and there are a number of authentic smokers in operation around the city now - including Dinosaur, Hill Country and Fette Sau.

Maybe there will be authentic cue in PLG after all.

[Jeanne]

Interesting, that's cool. I wonder why Pies N Thighs had to close this last Winter because of the smoker, then. They were in a one-story freestanding building with a parking lot around them in Williamsburg. Seems they could have installed the newly approved ventilation for a smoker pretty easily. Landlord wouldn't let them maybe? They were supposed to reopen this Summer elsewhere in Williamsburg but didn't, and there are no updates on their website.

[Marie]

I'm glad to get another trendy restaurant, but BBQ?? I feel like we already have so many... please bring on the Italian, Thai, Vietnamese, American, etc.