July 11-24 is Restaurant Week in New York City so my boyfriend Kiyo and I went to Blue Smoke, Kenny Callaghan’s BBQ restaurant, for dinner last night. It was amazing, and for $35 each we got 3 courses.
Kiyo got a Whiskey Cocktail (Maker’s Mark Bourbon, Orange Bitters, Angostura Bitters, Sugar) and I had a Strawberry & Watermelon Daiquiri (which is not on the online menu, so I cannot say I remember exactly what was in it).
My appetizer was Beef Brisket Burnt Ends with Pickled Jalapeños. I’m not sure what was in this sauce but it was spicy and delicious.
Kiyo’s appetizer: Chipotle Chicken Wings with Creamy Blue Cheese Dip. The dip was tangy and refreshing, especially in comparison to most blue cheese dips which are cheap and disgusting.
My entrée: Grilled Skirt Steak with Charred Tomatillo Sauce, Anson Mills Blue Corn Grits and Kale & Red Pepper Salad. Kale is one of my favorite vegetables but I never make anything with it myself, so I love finding it in restaurants. This was my first experience with grits, and I really enjoyed them; they’re just like cornbread, without the dryness.
Kiyo’s entrée: Kansas City Spareribs with Coleslaw and Pickles.
We had to pack up the rest of our entrees to take home, to keep some room in our stomachs for dessert. My choice: Hot Fudge Brownie Sundae with Walnuts. I can’t say for sure, but the whipped cream tasted homemade.
Kiyo’s dessert: Blueberry Crisp with Lemon Buttermilk Ice Cream. Our waiter informed us that he was lucky enough to get the last one. This picture is blurry because I am slowly going blind from staring at a computer for 9 hours each day at work, so I unfortunately couldn’t tell that the picture was unfocused.
Blue Smoke
Location: 116 E. 27th St., New York, NY 10016 Phone: (212) 447-7733
