f this latest BBQ resto opening isn’t evidence enough that NYC is becoming the BBQ capital of North America, perhaps the wafting scents of smokey sauce and tender ribs will do it. All the famed Southern BBQ hot spots are immigrating to NYC in an effort to compete on the grand scale of flame grilled meats for the #1 BBQ championship title (ratings that almost surpass anything the WWE can provide).

Wood-smoked cuisine with a series of Southern side dishes will be the drawing factor, as well as a secret spice rub passed down in Paul Packard’s family.
-E.J.