What to Eat at Route 66 Smokehouse, Opening This Week in the Financial District
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.
Shrimp and grits with Anson Mills grits, tasso ham, and sautéed mushrooms.
Classic pimento cheese with warm Bavarian pretzel.
Crispy wild salmon with sautéed kale, Anson Mills grit cake, and lemon reduction.
