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BrisketLab Team Bringing Smoked Meats To The High Line
By
Nell Casey
Published Apr 1, 2013
Modified Apr 1, 2013
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Courtesy Matthew Kanbergs/Brisketlab
By
Nell Casey
Published Apr 1, 2013
Modified Apr 1, 2013
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It was just last year that ridiculously popular smoked meat master Dan Delaney opened BrisketTown, his first brick-and-morter outpost to sell his mouth-watering brisket to the eager masses. This morning Delaney announced that a Manhattan outpost, called SmokeLine, will be opening up April 18th on the High Line at West 15th Street.
A detailed menu has yet to be released, but the cart will dish out Delaney's signature brisket, as well as other proteins, including a specific focus on ribs. There will also be new sandwiches offerings, including a decadent fried cheese and brisket option, plus an expanded pie menu from baker Rachell Roth. The seasonal location will also be mixing up made-to-order sodas to wash down all the meaty goodness.
The shop will operate in the Upper Chelsea Market Passage, which is already home to Bark hot dogs, Blue Bottle Coffee and other satellite eateries. You'll be able to get your barbecue fix Monday through Sunday from 11 a.m. to 9 p.m. starting this month and running until October 18th.
Tagged
brisketlab
briskettown
delaney barbecue
high line
new restaurant and bar radar
smokeline
original
Nell Casey
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