Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
New FiDi Eatery Offers Culinary Tour Of Legendary Route 66
By
Nell Casey
Published Oct 30, 2013
Modified Oct 30, 2013
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
View all 5
By
Nell Casey
Published Oct 30, 2013
Modified Oct 30, 2013
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
Thank goodness it's bulky sweater and puffy jacket season because with all the comfort food eateries opening up we're poised to bust our buttons from all the fried turkey and melted cheese. There's no cause for complaint, though, when the decadent eats are being created by a Blue Smoke veteran, as is the case with FiDi's newest eatery Route 66 Smokehouse. Billy Kooper, who worked as sous chef at Danny Meyer's barbecue enterprise, offers a culinary tribute to America's legendary roadway with contemporary editions of classic country fare.
As you may have guessed from the name and the pedigree, the restaurant offers plenty of barbecue options for meat lovers, including brisket, pulled pork and smoked chicken, available as platters or nestled inside an Anthony & Sons roll. Beyond the pit, Kooper puts his spin on Americana eats, like Deviled Eggs ($8) with peppery arugula, micro celery and a lemon vinaigrette; Fried Green Tomatoes ($10), which come with fried jalapenos and buttermilk ranch for dipping; and Shrimp & Grits ($20) with tasso ham and sauteed mushrooms. He also swaps out chicken for a daintier fowl in his Fried Quail & Waffle ($19), drizzled in truffle honey but keeps it more classic with the Fried Oyster Po' Boy ($17), seasoned with Tobasco remoulade and Old Bay.
Tipplers can enjoy an "All-American" whiskey selection stocked with quality bourbons, ryes and whiskeys. They're also doing craft beers, naturally, including Bear Republic Racer 5 IPA, Lefthound Milk Stout, Sixpoint Righteous Rye, a nice complement to savory bar snacks like Pork Clouds (aka pork rinds) and Toasted Corn Crunch, the chef's homemade version of salty Corn Nuts. Cocktails also channel the storied highway, highlighting the route's many natural and man-made curiosities like the Amboy Crater, the Whale of Catoosa, with Farmer's Organic gin, lime juice, Moscato D'Asti and a basil leaf, and the Tucumcari, NM, with Fireball Whiskey, amaretto, apple cider and a cinnamon stick.
79 Pearl Street, (212) 943-1602; route66smokehouse.com
Tagged
financial district
new restaurant and bar radar
route 66 smokehouse
original
Nell Casey
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Published Sep 12, 2026
Frozen yogurt is back in New York City. So are the super long lines.
Is it worth the high price and ridiculous wait? Gothamist needed to find out.
By
Sonia Rao
Food
Frozen yogurt is back in New York City. So are the super long lines.
Is it worth the high price and ridiculous wait? Gothamist needed to find out.
By
Sonia Rao
5 NYC banana puddings as good as Magnolia's
By
Hannah Frishberg
Where to eat in Greenpoint, Brooklyn right now, from Polish to Sichuan to Iberian
By
Robert Sietsema
Can a congressional candidate's dumpling diplomacy win over Queens’ immigrant communities?
By
Caroline Shin
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .