Posted: August 3, 2016

Pit Bosses in NYC, Beware…

Nothing says ‘Merica quite like beer, bourbon, and BBQ. Normally you would have to travel to all regions of the country to find the best of each one, but NYC conveniently just happens to have some of the finest of all three under one roof. Located on historic Stone Street in FiDi, Route 66 Smokehouse is serving downtowners bounteous amounts of fall-off-the-bone ribs, All-American whiskeys, and plethora of cool, crisp craft beers on tap… all of which are strictly 100% American.

Route 66’s BBQ could easily compete with some of the best grill-masters in NYC. Their slow-smoked pit options include two types of ribs – pork or beef, brisket, pulled pork, and smoked chicken. If you’re already feeling perplexed on what to order, don’t worry, the “Have it All” option was put on the menu for someone just like you.

First, the ribs. Oh, the ribs.
The St. Louis pork ribs are dually seasoned in a Fossil farm dry rub as well as a tangy BBQ sauce. When we tell you that the meat drips off the bone, it’s an understatement.
The Texas Style Beef Ribs are something you should be jotting down on your list of things to order here as well. Dry-rubbed Pat LaFrieda beef; the flavor packed into these ribs will leave you gnawing on the bones trying to get every last ounce of meat off.

Although they don’t steal the show from the ribs, the other pit options are finger-licking worthy too. The chicken is smoked perfectly and holds the juices of the meat well. The pulled pork and the brisket are also packed with that down-south, home cooking taste.

If you’re looking to for something outside of “the pit”, then you can dabble with entrees like Nashville Hot Chicken, Grilled Hanger Steak, or even Nova Scotia Salmon. One thing that you must incorporate into your meal is the Duck Prosciutto & Burrata Salad. A bed of greens topped off with grilled peaches, arugula, toasted pecans, Burrata cheese, and of course, duck prosciutto. All of which is gently topped off with some balsamic vinaigrette. Absolutely the perfect way to kick things off before you indulge in your meat-eating frenzy.

An Olympic-sized bar (not literally, it’s just huge) lines the interior of this place, while there’s more than enough seating for both small and large parties. If you happen to come in the warmer months, be sure to grab a seat on their 90-person patio area on Stone Street.

Being that whiskey and beer go hand-in-hand with BBQ, be sure to experiment some of the craft beer and All-American whiskey offerings. We tend to drift towards bourbon (Woodford Reserve in particular) and stout beers when we’re chowing down on BBQ, but you’re at the helm now and it’s time to make those decisions. Hell, try them all. In the end, there’s really no wrong decision you can make here.