Great Brisket, Hot Links … How Is This NY Barbecue?

Published on Tuesday, September 25, 2007, by Cicely Wedgeworth / Edit Post

Don’t let the name fool you—NY BBQ has some really good ’cue, says droyal, who can claim a Louisiana pedigree. In the space formerly occupied by Greece’s BBQ, it offers the same stellar hot links (no tricked-out sausages, these) and very good baby back ribs.

The new owner’s claim to fame is the beef brisket: high quality, lean but moist, and incredibly flavorful—it’s slow-cooked for more than 10 hours. Instead of the old brick barbecue oven, there’s now modern equipment that’s wood-fired, and the food is much better for it.

Not sure about that brisket, but the ribs are Angus beef. A three-meat combo ($17), enough to feed two, includes ribs, links, and brisket, with two sides and cornbread. The sides (barbecue beans, potato salad, collards, etc.) are made in-house and exceptional, raves countdeville, and the mac ’n’ cheese tastes of real white cheddar. Purists might want to order sauce on the side; they really lay it on.

NY BBQ [Mid-Wilshire]
901 S. La Brea Avenue, Los Angeles
323-934-4343
Location

Board Link: Report on New BBQ Restaurant

ALLLos Angeles Digest
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  • Based on the above recommendation I had the great misfortune of eating at NY Barbecue this past Wednesday night.
    I stopped by NY Barbecue at 8pm and was the only customer.
    I ordered 1 lb of rib tips - 1 lb of brisket and 4 beef hot links with a side of Cole slaw and greens -- all to go.
    To start each of the meats were wrapped in plastic and unwrapped and cut to my order (which means I assume...+READ

    Based on the above recommendation I had the great misfortune of eating at NY Barbecue this past Wednesday night.
    I stopped by NY Barbecue at 8pm and was the only customer.
    I ordered 1 lb of rib tips - 1 lb of brisket and 4 beef hot links with a side of Cole slaw and greens -- all to go.
    To start each of the meats were wrapped in plastic and unwrapped and cut to my order (which means I assume they pre make everything and store it in a steam table wrapped in Saran wrap) I mention this as I have never seen a barbecue place here in Los Angeles (or elsewhere) do this before and thought it a bit strange (my experience with Los Angeles barbecue includes Phillipes - JRs Barbecue - Ribs USA and Hoggly Woggly -- with Phillipes and Jr's coming out on top as my choices for the best barbecue I have eaten that is available in LA (I use the term "best" in a relative sense but I digress...).
    NY Barbecue has one sauce, which they apply to everything. It is a sweet mildly spicy/hot tomato/vinegar/sugar based sauce which was fine - nothing special - not horrible but also not memorable.
    As I watched in horror as the nice woman unwrapped a slap of meat and cut my rib tips - placing them in a plastic container and put into the microwave - the brisket and links came right from the steam table (albeit also wrapped in plastic but I guess warm enough to serve).
    The tips were tough - fatty and aside from the two I ate and three I fed to my dog basically inedible. The brisket was tender but fatty and not anything special. The links were the biggest disappointment - and while Droyal may be from Louisiana pedigree - that says nothing to how well he/she may have eaten while he/she lived in Louisiana (a lot of people hail from New York too very few fortunate to eat at Gramercy Park Tavern or Le Bernadine…) As for me I have had much better links in Louisiana the several times I have visited - and these fatty - grizzled – tasteless imposters were disappointing at best.
    NY Barbecue was such a colossal failure we threw out our order and called Vegan Glory…-COLLAPSE