Hot Stuff at the Smoke Joint
According to the Brooklynian boards, Fort Greene’s brand new barbecue spot, the Smoke Joint (South Elliot and Lafayette), was already packed on Saturday night. Those who’ve stopped by say they’re serving hearty portions of tasty, not-too-sweet pulled pork, tender, dry-rubbed “Baby (Got) Back Ribs,” creamy and delicious mac and cheese, spicy fries, and a solid…
According to the Brooklynian boards, Fort Greene’s brand new barbecue spot, the Smoke Joint (South Elliot and Lafayette), was already packed on Saturday night. Those who’ve stopped by say they’re serving hearty portions of tasty, not-too-sweet pulled pork, tender, dry-rubbed “Baby (Got) Back Ribs,” creamy and delicious mac and cheese, spicy fries, and a solid selection of microbrews. Can anybody else report on the place? By the time the Brooklynian crew got there, the Joint had run out of catfish — any comments on their seafood selections?
Smoke Joint Saturday Nights [Brooklynian]
The Smoke Joint [Blog]
Photo by nicola
I’ve been to Smoke Joint 3 times and every time something was left out of my order. Also, I find the bbq sauce too sweet–tastes like ketchup–and the meat dry. Can’t figure out what all the fuss is about here. I was excited to have this in the neighborhood, but it’s very disappointing.
67 Burger opened today. I went for lunch. Ordered a chicken sandwich with bbq sauce and bacon. It was actually really good, but it cost me something like $9.75. Just for the sandwich. No fries.
On one hand, the food did seem fresh and of good quality, and I don’t mind paying more for food that isn’t crap. But, I don’t know how they will stay in business selling $10 sandwiches.
We went and loved it. No complaints, except I wasn’t crazy about the cole slaw. But that’s just a personal pref and they DO offer two kinds of slaw- I only tried one.
As far as the sunlight- the whole fron of the joint is practically a solarium- I can’t imagine what a ground-floor storefront could possibly do to allow more natural light in. Reflector mirrors? Bottled sunlight? That’s some plain retarded criticism, that is.
I liked the design of the place; it was a thoughtful combination of modern/industrial and woody with exposed conduit and pipes painted bright orange, a great sliding and counterweighted bathroom door, and plenty of natural wood and butcherblock.
Will be back as soon as this stomach flu I have loosens it’s grip on me. Ugh.
Cool – that’s my picture! Smoke Joint rocks!
Btw: When are you opening your bbq joint? The one with…”the light penetrating the interior,that stops mold from growing and keeps the air fresh and tasty”lol
Then maybe you ought to open a bqq joint.One that has”lots of natural light penetrating the interior;
that stops mold from growing;cuts energy costs and keeps the air fresh and tasty…”lol
I heard 67 Berger is opening this coming Tuesday nite.
We are sad Cambodian restaurant is gone! WHAT A BUMMER!!!
First off, let me say I am thankful to have a not-expensive restaurant a block away from my apartment, and I am not mad at their design – it beats Cambodian Cuisine by a mile. I stopped by after work on Friday, and was really not that impressed by what I ordered, but I will be back to try other selections and I realize that it was crazy for them at the time I came. The good – tasty bbq sauce, good quality ingredients. The bad – I found the pulled pork sandwich and the mac and cheese dry and not as flavorful as I expected. The seasoned fries were just OK.
Regardless of my lone experience, with the selection, price and location, even if this is as good as it gets I think it will be a huge success, and when they do delivery they will really make a killing. They do need a lighted sign for the outside.
Anybody know when 67 Burger will be opening?