Among the newest styles of barbecue is one employing a mustard-based sauce, Eastern European spices and applewood-smoked meat. It’s a style innovated by Michael Symon and practiced masterfully at his restaurant Mabel’s BBQ. This is a casual, laid-back place with industrial lighting, exposed brick and communal picnic tables with folding chairs — the perfect setting to chow down on "pig parts," sandwiches with burnt ends, or a plate of kielbasa and spare ribs with housemade kraut, accompanied by a craft beer or bourbon from Mabel’s impressive selection.
Special Dishes: Polish Girl
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