Meet Texalina BBQ: that’s Texas spices (and some of the dishes here are fiery) with that Carolina vinegar-taste. It’s a mighty fine combination, so good that owner Hugh Magnum was able to parlay his popularity as a vendor at an outdoor Brooklyn market into this indoor, Manhattan restaurant, one of a small chain now. Though you’d never know you were in NYC if you were somehow transported here blindfolded. The decor is pure Southern roadhouse, and the BBQ isn’t simply “good for NYC,” it would hold its own against any [‘]cue down south. Best on the menu: the meltingly tender brisket, which is slow cooked for 22 hours, before hitting your cardboard plate. Warning: There’s usually a line out the door, so be prepared to wait.
- Pauline Frommer