Counting Down to Wexler’s

As you may have heard, Wexler’s is set to open in the old Les Amis space this Friday. The “new American” barbecue joint with Fish & Farm vet Charlie Kleinman in the kitchen will feature a lot of intuitive riffs on standard barbecue fare. Things like the pulled lamb sandwich dressed in watermelon and chile spiked vinegar, and dry rub crusted scallops take traditional barbecue and run with it a little, though if you want to play it safe you can still get things like smoked short ribs. One highlight: They took the classic late-night bacon-wrapped hot dog and put it on a plate. The futuristic interior by Aidlin Darling should (where the watermelon vinegar doesn’t) help remind folks that they’re not in a North Carolina shack. We’re glad to see that the barbecue derivations don’t stray too far from the classics, though. In fact, the whole thing seems to pretty expertly walk the line between overly modern and comfortable. We can’t wait to see whether that balancing act extends to the plate, but that will have to wait till Friday. In the meantime, check out the menu on Thrillist.

[Image: Via Aidlin Darling Design]

Counting Down to Wexler’s