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 Dad’s root beer that attract cult followings. On executive chef and Blue Smoke alum Billy Kooper’s menu: pimento cheese, Alaskan salmon, deviled eggs, oyster po’boys, fried quail and waffles, pit-smoked pulled pork, and shrimp and Anson Mills grits (pictured). And, damn straight, there’s a kale salad. It’s 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.