Pete Genovese reports that the esteemed bbq establishment will be opening in Newark.
He reports that a highlight will be pit smokers in the center of the dining room. The location is on Market street, between Broad and Mulberry, about a block from the Rock arena. It's about two blocks west of Newark Penn station
BBQ from NJ.com
Dinosaur BBQ coming to Newark
Started by Rail Paul, Mar 23 2011 09:22 PM
38 replies to this topic
#1
Rail Paul
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Posted 23 March 2011 - 09:22 PM
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#2
menton1
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Posted 23 March 2011 - 10:06 PM
Interesting news, Dinosaur is supposed to be the best in NYC...
Frankly though, I think from Bergen County its easier to go to the Harlem location. GW to West Side Hwy and off at 125th. But that's good news for Essex County-ites...
Frankly though, I think from Bergen County its easier to go to the Harlem location. GW to West Side Hwy and off at 125th. But that's good news for Essex County-ites...
#3
Sneakeater
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Posted 23 March 2011 - 10:27 PM
Interesting news, Dinosaur is supposed to be the best in NYC...
I would be very curious to hear who says that.
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#4
marauder
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Posted 24 March 2011 - 12:09 AM
Interesting news, Dinosaur is supposed to be the best in NYC...
I would be very curious to hear who says that.
Ditto...
#5
OTB
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Posted 24 March 2011 - 03:56 PM
Interesting news, Dinosaur is supposed to be the best in NYC...
I would be very curious to hear who says that.
Ditto...
Dinosaur is certainly very solid BBQ overall and they perform well when John Stage is manning the fort. I personally think that their chicken is one of the best things they do. I think that among the various BBQ restaurants that NYC has it certainly has very good pork and ribs, although compared to RUB, or Hill Country their brisket is not as strong. I like Blue Smoke's ribs, I think they excel at that. I havent been to Wildwood or the new one Robbie Richter owns yet.
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#6
Daniel
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Posted 24 March 2011 - 04:22 PM
Sounds like its a great thing for Newark though, I think for the people who know Newark, it will take a lot for them to not go to the local Portuguese BBQ spot.. But, I hope this means good things for the city in general..
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#7
marauder
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Posted 24 March 2011 - 07:43 PM
Don't get me wrong, I think it's a great addition. I just don't know anyone (whose opinion I trust) who thinks that the best BBQ in NYC comes from anywhere other than Daisy May's...
ETA: and I like the overall experience of apps and cocktails, etc., at Blue Smoke. But for a pure plate of BBQ and a jar of sweet tea, Daisy May's is the only game in town in my view.
ETA: and I like the overall experience of apps and cocktails, etc., at Blue Smoke. But for a pure plate of BBQ and a jar of sweet tea, Daisy May's is the only game in town in my view.
#8
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Posted 24 March 2011 - 07:53 PM
Hill Country when it was great.
Now, Daisy May's rules totally, for sure.
Now, Daisy May's rules totally, for sure.
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#9
SethG
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Posted 24 March 2011 - 08:08 PM
Does Daisy May's still have that cart on Wall St? I haven't had their BBQ in years.
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#11
rozrapp
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Posted 24 March 2011 - 10:13 PM
The last time we were at Daisy May's was in 2009. I was really disappointed with the Memphis ribs. They were too dry, and the rub was exceedingly salty. But the pulled pork was very good. We went again to try the K.C. ribs, and they were quite good.
One thing that really annoyed me pertained to the bbq sauce. Since they don't keep it in squirt bottles on the tables the way some other bbq places do, you have to ask for some. What they give you is one very small pre-measured amount in a plastic cup with a lid. Hardly enough so you have to ask for another. But what's even worse is that they keep the sauce in the frig which, of course, means the sauce is ice cold! Why do they think it's a good idea to put ice cold bbq sauce on hot ribs?
One thing that really annoyed me pertained to the bbq sauce. Since they don't keep it in squirt bottles on the tables the way some other bbq places do, you have to ask for some. What they give you is one very small pre-measured amount in a plastic cup with a lid. Hardly enough so you have to ask for another. But what's even worse is that they keep the sauce in the frig which, of course, means the sauce is ice cold! Why do they think it's a good idea to put ice cold bbq sauce on hot ribs?
#12
menton1
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Posted 24 March 2011 - 10:27 PM
Interesting news, Dinosaur is supposed to be the best in NYC...
I would be very curious to hear who says that.
Check #29: http://ny.eater.com/...38.php#pointmap
http://nycitymama.co...t-ribs-in-town/
Check the header and the comments: http://eats.com/rest...-16763/details/
Do I gather that some others think that Dinosaur sucks?
#13
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Posted 24 March 2011 - 10:47 PM
I would say upper-mediocre much more than I'd say sucks.
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#14
marauder
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Posted 25 March 2011 - 12:18 AM
I definitely don't think Dinosaur "sucks." I just think Daisy May's is that much better. APL brings a real chef's approach to his pit and the depth of flavor in his sauces and spice rubs illustrates that.
To be honest, most NYC BBQ places side dishes suck, compared to their NC, TN and TX counterparts. So, I usually just judge the place on the meat, sauces and whether or not they can make a legit southern style sweet tea. Daisy May's sweet tea is the best in the city and they give you a mason jar full of it for like 2 bucks. I think his pulled pork is off the charts. I think his brisket is right there. I've had the chance to eat the whole baby bbq lamb and that was one of the best food experiences of my life...no bullshit. Sure, there are individual things that you can get better at other places, but if judging on the consistent quality of the meat (pulled pork, brisket and ribs), the sauces and the sweet tea and bonus points for creativity, Adam Perry Lang wins...
To be honest, most NYC BBQ places side dishes suck, compared to their NC, TN and TX counterparts. So, I usually just judge the place on the meat, sauces and whether or not they can make a legit southern style sweet tea. Daisy May's sweet tea is the best in the city and they give you a mason jar full of it for like 2 bucks. I think his pulled pork is off the charts. I think his brisket is right there. I've had the chance to eat the whole baby bbq lamb and that was one of the best food experiences of my life...no bullshit. Sure, there are individual things that you can get better at other places, but if judging on the consistent quality of the meat (pulled pork, brisket and ribs), the sauces and the sweet tea and bonus points for creativity, Adam Perry Lang wins...
#15
menton1
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Posted 25 March 2011 - 02:36 AM
I would say upper-mediocre much more than I'd say sucks.
That seems to be a minority viewpoint, though...
