77 replies to this topic

[Abbylovi]

Pies n Thighs.

NY Times Review.

THE smoke-licked shoulder meat, shredded into ropy strands and dressed with an ample squirt of an aggressively vinegary barbecue sauce, was served on a supermarket white bread burger bun spread on one side with minced cabbage slaw.

That delicious two-napkin mess of a pulled pork sandwich ($8) had a tendency to dissolve as you ate it: the bun liquefied as a mix of sauce and porky moisture soaked it through.

I'm really curious. Has anyone (bonitobroth) been?

[Wilfrid1]

The description sounds like chimichurri on the Malecon in Santo Domingo, where you are handed the sandwich in a plastic bag and are wise to eat it with your head between your knees.

Gloopy!

[mitchells]

That would be a better name for a porno film.

[Ron Johnson]

Pies n Thighs.

NY Times Review.

THE smoke-licked shoulder meat, shredded into ropy strands and dressed with an ample squirt of an aggressively vinegary barbecue sauce, was served on a supermarket white bread burger bun spread on one side with minced cabbage slaw.

That delicious two-napkin mess of a pulled pork sandwich ($8) had a tendency to dissolve as you ate it: the bun liquefied as a mix of sauce and porky moisture soaked it through.

I'm really curious. Has anyone (bonitobroth) been?

At least they know the proper way to serve a BBQ sandwich.

[bonitobroth]

I've been a couple times and think it's really good. The fried chicken maybe isn't as moist as DBTG, but it's better seasoned. And the sides are great. The greens come with a big hunk of pork in them, the baked beans, potato salad, and coleslaw are very good as well. The pulled pork was too vinegary for my tastes, but it was falling-off-the-bone tender.

But I think the best thing I've had there is the catfish, pan-fried, just right. At brunch you can get it as fish-n-grits. Their brunch is great if you like Southern Food. Hands-down the best sausage gravy over biscuits I've had in NYC (I'm from West Virginia originally so I've had more than my fair share of the stuff). All the baked goods are worth getting -- co-owner Sarah Buck used to be the pasty chef at Diner and Marlow & Sons.

Warning: Pies & Thighs is a fairly small operation and they frequently run out of stuff. Go early, and only on nice days. You can eat in the bar to which its attached (the Rock Star Bar) but you probably don't want to.

[Abbylovi]

Excellent, thanks for the feedback. A friend with great meat-taste went recently and LOVED it. I'm going very soon.

[porkwah]

Sounds mmmmmmm. Shortlisted.

[wrayb]

mmmmh uummmmm.

This place am looking good. Looks like I'm going to have to get out my walking shoes.

[Steve R.]

I got Tuesday (tomorrow), Wed and Thurs open after work (6pm). Anyone?

[Abbylovi]

Okay, the pork is really, really good. I can't think of another place in NYC that has better. But here's the thing: bonitobroth was right about it being very vinagar-ey. If you don't like vinegar or that style of bbq, it won't be for you. I wonder if we could catch them before they squirt the sauce on? Anyway, the meat is very smoky and porky.

I also got the collards but I think that I've come to the realization that I just don't like collards. I eat the pork in it and then throw away the collards. The chocolate chip cookie that I got was also very delicious, huge and $2.

Warning if you go: heed bonitobroth's advice to only go on a nice day. The "restaurant" itself is teeny, though they do have outdoor space. I guess if all else fails, you could take the food into the bar next door.

[bonitobroth]

I guess if all else fails, you could take the food into the bar next door.

For anyone on this board, I think that would truly be a Last Resort.

[Abbylovi]

Went back again for the pork. Might've been even better this time.

We also got an array of sides: green beans, cucumber salad, pintos, collards, mac n cheese. You wouldn't know from how these items are described on the menu, (literally as I listed above) that they're really worth ordering. The pintos for example came with large hunks of braised pork. The green beans were sort of a salad of bacon, halved hard boiled eggs and dressing. You gotta love a restaurant that makes the veggie sides more palatable by adding lots o meat.

This time I finished with a molasses and ginger cookie. Mmmm.

[Abbylovi]

I'd heard rumors of a hash that was on their weekend brunch menu and I'm a major sucker for hash so off I went. Turns out that the hash is comprised of bits of that highly pleasing pork, chunks of potatoes, onions, fronds of rosemary and finished with two fried eggs perched on top. The whole lot of it is crisped up on the flat top and the result is stunningly good.

My friend got the biscuits with sausage and gravy -- also worth the price of admission. We finished with an array of sweets which I'm sorry to say were not as good as before. It's possible that these were a day old.

Note that the weekend hours are weird, on Sunday they close at 4pm.

Afterwards we toddled off to Marlow for a cocktail, some oysters and a cauliflower gratin. A fitting end.

[Abbylovi]

I'm not going to think the worst just yet but I will admit that I'm scared:

There’s not a bird back in town that approaches Big W’s slow chicken, but if pulled pork is what you’re after, then make your way to Pies ’n’ Thighs, a closet of a kitchen in the back of a grungy bar in the shadow of the Williamsburg Bridge. Settling in with the best pulled-pork sandwich in the city and a side of greens (also the best in the city, at least in the realm of barbecue joints) might first require you to kick broken beer bottles and cigarette butts out of the way to get a berth at the bar, as it did for me on a recent Saturday morning.

If you do you’ll find that smoky meat, which spends eight hours over hickory chunks in an offset smoker and is then pulled into ropy strands, sauced with a North Carolina-style vinegar sauce and served on a white bread bun that does its very best to dissolve and get out the way of the pork. A minced cabbage slaw and a couple of crinkle-cut slices of neon green pickles add texture.

Pies ’n’ Thighs devotees may notice that the aggressiveness of the vinegar sauce has been tempered since the restaurant opened last summer, an adjustment attributable to the departure of one of the partners, Stephen Tanner, who sold his share in the restaurant to Carolyn Bane. Ms. Bane left the Spotted Pig to join forces with Sarah Buck, who still oversees the restaurant’s top-notch selection of pies, cookies and more.

And you know what I was just thinking? Now that the weather is getting warmer, it would be fun to bike over there, get some grub and then see if I could eat it at Spuyten Duyvil.

[bonitobroth]

I'm not going to think the worst just yet but I will admit that I'm scared:

Pies ’n’ Thighs devotees may notice that the aggressiveness of the vinegar sauce has been tempered since the restaurant opened last summer, an adjustment attributable to the departure of one of the partners, Stephen Tanner, who sold his share in the restaurant to Carolyn Bane. Ms. Bane left the Spotted Pig to join forces with Sarah Buck, who still oversees the restaurant’s top-notch selection of pies, cookies and more.

And you know what I was just thinking? Now that the weather is getting warmer, it would be fun to bike over there, get some grub and then see if I could eat it at Spuyten Duyvil.

I got delivery from P&T last Wednesday and the pulled pork didn't seem tempered to me. Good as ever, I thought. For brunch, you can get it as pulled pork hash with eggs over top. Seriously good.

The Spuyten Duyvil folks are supposedly opening a barbecue place across the street on Metropolitan. It was supposed to open in the fall, but it got delayed, and I'm not sure what the status is.