50 replies to this topic

[Rail Paul]

Jason Perlow posted a mention that Dave Fink (Fink's Funky, Bailey's, etc) has opened a new smokehouse restaurant in Pearl River, just over the border. It's not far from his last smoker in Baluvelt.

Johnny's Smokehouse is located at 50 east central avenue in Pearl River. There's a small parking lot behind the store, which is in a store next to the fire department. 845-735-3970

The restaurant wasn't open when I stopped by this afternoon, but there was a menu posted in the doorway. Several tasty offerings:

-- 1/2 chicken $14
-- Pulled pork $13
-- Turkey $14
-- Ribs $22

and a teaser called "Texas Lollipops" which is bacon wrapped smoked sausage links, served with bbq sauces.

It's very easy to get there from most of NJ. I took the GSP to exit 172, left on Grand, and under the Parkway. Right on Chestnut Ridge, quick right onto Summit. Summit changes names several times, and eventually hits NY 304. Right, and then a left onto West Central. West Central becomes East Central at the railroad tracks / brewery sign, Johnny's is about a quarter mile on the right, next to the firehouse and ball field.

Down the street from Johnny's, and across the railroad tracks is the tasting room for the Defiant Brewery / Pearl River Brewing Company. It backs up on the tracks and the Pearl River passenger train station. Absolutely wonderful but extremely hoppy IPA. This may have had the most pronounced hop content of any ale I've ever had. Very mouth filling, but maybe even a bit over the top.

Their Pale Ale was very good, liked that a lot. The IPA was $6.50 for a 12 oz mug, the Pale Ale was $3.25, like most of the other brews. They were preparing "Medusa" an even hoppier ale than the IPA, but that wasn't pouring yet.

Website for Defiiant Brewing

Edited by Rail Paul, 03 April 2011 - 04:15 PM.

[menton1]

$14 bucks for 1/2 chicken is kinda steep, don't ya think?

[OTB]

Johnny's Smokehouse

[menton1]

$14 bucks for 1/2 chicken is kinda steep, don't ya think?

I almost forgot, some folks don't have to pay the "rack rate".

[ngatti]

$14 bucks for 1/2 chicken is kinda steep, don't ya think?

I almost forgot, some folks don't have to pay the "rack rate".

Compaining about a 14 buck half chicken in a sit down venue?

Don't get out much do ya?

[menton1]

Compaining about a 14 buck half chicken in a sit down venue?

Don't get out much do ya?

Well, it's a casual Irish Pub, they sell more beer than food... you can't lump all "sit down" places together; Comparable I-Pubs in Bergen usually have their chicken entrees at about $9.95...

Maybe I'll just start a blog, call ahead to tout myself, and get the stuff for nothing.

[marauder]

Compaining about a 14 buck half chicken in a sit down venue?

Don't get out much do ya?

Well, it's a casual Irish Pub, they sell more beer than food... you can't lump all "sit down" places together; Comparable I-Pubs in Bergen usually have their chicken entrees at about $9.95...

Maybe I'll just start a blog, call ahead to tout myself, and get the stuff for nothing.

$9.95 for half a chicken? That takes at least 2 hours of cook time?

[ngatti]

Compaining about a 14 buck half chicken in a sit down venue?

Don't get out much do ya?

Well, it's a casual Irish Pub, they sell more beer than food... you can't lump all "sit down" places together; Comparable I-Pubs in Bergen usually have their chicken entrees at about $9.95...

Maybe I'll just start a blog, call ahead to tout myself, and get the stuff for nothing.

Those voices in your head need a new speechwriter.

[OTB]

$14 bucks for 1/2 chicken is kinda steep, don't ya think?

I almost forgot, some folks don't have to pay the "rack rate".

Compaining about a 14 buck half chicken in a sit down venue?

Don't get out much do ya?

In all fairness I did tell David that I felt that unless he was using a very boutique sort of local or organic chicken that it was a little bit on the high side. However, keep in mind that the restaurant has only been open about a week (not even) and they are still adjusting prices and working with suppliers and tweaking dishes a bit. So I'm personally willing to cut the place some slack until they can find their way and see what resonates with their customers.

[OTB]

Compaining about a 14 buck half chicken in a sit down venue?

Don't get out much do ya?

Well, it's a casual Irish Pub, they sell more beer than food... you can't lump all "sit down" places together; Comparable I-Pubs in Bergen usually have their chicken entrees at about $9.95...

Maybe I'll just start a blog, call ahead to tout myself, and get the stuff for nothing.

Maybe you should. And if your content is engaging, and you work hard at it, you might not need to call anyone. A quick heads up -- producing a food blog with content that people actually want to read is a huge amount of work, takes years to gather a following, and is a rather expensive hobby. Good luck on your new venture.

[menton1]

Maybe you should. And if your content is engaging, and you work hard at it, you might not need to call anyone. A quick heads up -- producing a food blog with content that people actually want to read is a huge amount of work, takes years to gather a following, and is a rather expensive hobby. Good luck on your new venture.

Actually, I was tongue in cheek. If I did start a blog, I, like many bloggers, would NEVER accept free food (It's against all ethical reporting principles) and would do it as a labor of love. If I did happen to accept free food, I would declare it right in the first sentence of the blog post.

The bloggers I've spoken to say that it's not particularly expensive to blog...

http://www.nytimes.c...ess/27sbiz.html

[double 0]

Went Sat. Short story, apps and sides were better than the BBQ. Beer needs some tweeking (better selection and we got flat beer, they could use a list of beers if they want to showcase the beers.) Its new and I like Fink so I'll give it some time. Btw Defiant brewery down the block has good BBQ but terrible sides on Fri and Sat nights.

[Miguel Gierbolini]

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[Rail Paul]

Went Sat. Short story, apps and sides were better than the BBQ. Beer needs some tweeking (better selection and we got flat beer, they could use a list of beers if they want to showcase the beers.) Its new and I like Fink so I'll give it some time. Btw Defiant brewery down the block has good BBQ but terrible sides on Fri and Sat nights.

Thanks for that update. The kitchen wasn't open at Defiant when I visited a week and a half ago, so I was curious about what they had. The two brews I tasted were excellent, if a bit on the hoppy side.

Waiting a few weeks is probably a good idea. I think Jason mentioned up thread that the smoker arrangement is in a state of flux right now.

[E.L.A.]

Thanks for the heads up and info everyone. Fink is a talented guy and he has a passion for what he does. I am glad he's landed somewhere and is up and running. He had been working on some other potential opportunities as well as this one, but I am very happy for him.

That said, are there bugs? I don't know as I haven't been there. Others might say there are, and that's fine. I respect the opinion of other members here. Whatever bugs there are -- if any -- I am more than willing to let him/them work them out. And he will. His offerings are going to be directly tied to the tools and resources he has at his disposal. He's a top notch BBQ guy and I wish him all the best.

I'll be getting over there ASAP.