Zagat editor Maureen Giannone visited Manhattan's Highline to try some of the city's newest brisket at Smokeline. She filed the following report for NY1.
Smokeline premiered this month at the Chelsea Market Passage on the Highline. It's Delaney Barbecue's first Manhattan location, continuing a big year of firsts for the barbecue group.
"We wanted to take some of the things we do at our restaurant in Brooklyn and bring them up here, and kind of turn them into slightly more accessible, walking-friendly versions, but the same traditional Texas-style barbecue that we've grown the love." says chef and owner Dan Delaney.
Right now, they have two sandwiches on the menu.
"We have a brisket sandwich," Delaney says. "We cut the sort of fattiest parts, put it on a bun with some pickles and onions. And then we have this other sandwich called 'The Mess,' where we take a piece of cheese and we griddle it, cheese down, on the griddle, with chopped rib meat and brisket."
The restaurant is on top of Manhattan's backyard.
"I really couldn't think of a more beautiful location to eat a brisket sandwich than to be overlooking the river on this beautiful, beautiful park," Delaney said.
Open daily, Smokeline is serving up long lines with specialty brisket sandwiches, plates, sides, and pies. And with sandwiches like "The Deckle" and "The Mess," it's no wonder the stand is such a hit.
"I had tried all the other regions, but nothing blew me away like the barbecue in Texas," Delaney said.
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