We know we’ve been doing a lot of meat-related posts lately on the R & B blog, but we just can’t help ourselves—we’re unabashed carnivores. Out latest love? The Polish Sausage at the newly opened Hell’s Kitchen branch of Peter’s Since 1969.The original branch of Peter’s opened a few years ago in Williamsburg, Brooklyn, but now they’ve made their move to Manhattan. Most of the ink spilled on Peter’s focuses on their rotisserie chicken—and justifiably so, because that is one bird worth clucking about. But if you can tear yourself away from the poultry, we’d like to recommend their Polish sausage. The kielbasa-style sausage has a killer pepper-garlic kick and a tangy smokehouse flavor that’s all too hard to find in links these days. You can thank Steve’s Meat Market in Greenpoint, Brooklyn, for that—Peter’s gets their sausage from this old-school Polish butcher, where it’s smoked daily. At the restaurant, the sausage is served alongside house-made sauerkraut—a refreshing touch, though their mac ‘n’ cheese makes for a lovely, (if not exactly light) side as well.

Oh, and if you’re curious about the name? 1969 is the year the Polish butcher shop that originally housed the Brooklyn restaurant opened. No matter—Peter’s is a welcome addition to our neighborhood, 1969 or 2010.

Peter’s Since 1969

587 9th Ave.

212.868.0600

It’s no secret that we love to eat at R & B. While we don’t need a special occasion to do it, having one never hurts. For R& B founder Moira’s birthday last week, we literally went hog-wild with the whole pork butt dinner at Hell’s Kitchen BBQ standby Daisy May’s. The joint is operated by Adam Perry Lang, a protégé of Daniel Boulud, who worked in several high-end fine dining establishments (Daniel, Le Cirque) before turning his hand to the pit. His pork recipe won 1^st place at the Kansas City World Series of BBQ a few years back, and it didn’t disappoint. The butt itself, slow-cooked and torn to saucy shreds, feeds about six—but this being Moira’s birthday, we had twice as many people, so meaty reinforcements were called into order, in the form of ribs, brisket bits, barbecued chicken, and burnt ends in giant plastic bowl. Oh, and did we mention that we also got macaroni and cheese, Texas toast, collard greens, baked beans, and coleslaw? Because we ordered that, too. And beer. We are by no means peckish eaters, but this was a lot, even for us. The pork butt was served in its own chafing dish, complete with a Sterno burner underneath to keep it warm and juicy. Everything else came out picnic-style, on giant platters with plastic utensils. (Highlight? Burnt ends. Why are these not the next faddish food trend? The only thing missing was a bib.

Daisy May’s is a great place for a large-scale meat celebration, but you don’t have to completely pig out (get it? Sorry, sorry) to enjoy a meal there: swing by for lunch or dinner any day of the week. Just don’t forget the Wet-Naps.

Daisy May’s BBQ USA

623 11th Ave. (corner of 46th St.)

212-977-1500