What to Eat at Route 66 Smokehouse, Opening This Week in the Financial District

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Photo: Jenny Westerhoff/New York Magazine

One hundred percent all-American is the theme of this new bi-level barbecue joint named after the great Mother Road and opening this week in the financial district. The walls are bedecked with Hopper-esque murals (Edward, not Dennis), the ceilings outfitted with reclaimed Wisconsin-wood beams, and the bar well stocked with American whiskeys, craft brews, and the kinds of seldom-seen regional sodas like Cheerwine and Dads root beer that attract cult followings. On executive chef and Blue Smoke alum Billy Koopers menu: pimento cheese, Alaskan salmon, deviled eggs, oyster poboys, fried quail and waffles, pit-smoked pulled pork, and shrimp and Anson Mills grits (pictured). And, damn straight, theres a kale salad. Its enough to make you want to stand up and recite the Pledge of Allegiance.

Route 66 Smokehouse, 79 Pearl St., nr. Coenties Alley; 212-943-1602

*This article originally appeared in the November 4, 2013 issue of New York Magazine.