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 1st 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.)