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Pearson's Texas BBQ - NEW UPDATE

j
Jill Oct 19, 1999 10:47 AM

Well, they answered the phone "Pearson's at Legends" and the guy on the other end said that they hope to be open for BBQ business in 2 weeks or less.

Here's hopin' for 'Q in under 2!!

  1. r
    Robert Sietsema Oct 19, 1999 11:48 AM

    Hey, it's only a couple of blocks from Jim's apartment. Jim--will you run over there and take a look and tell us what's really going on?

    3 Replies
    1. re: Robert Sietsema
      j
      Jim Leff Oct 19, 1999 01:50 PM

      "Jim--will you run over there and take a look and tell us what's really going on?"

      Sure, Robert...always happy to string for the Voice! [chuckle]

      From what I've been able to determine, previous postings are still the current deal. Nightmare sports bar staffed by rude goons that fancies itself "the last white bastion in Jackson Heights" has starkly incongruous smoking equipment set up in back, and nobody knows nothin' but there'll be 'cue "in a few weeks".

      That's about it!

      This might very well be one of those "Not In My Neighborhood" situations if I have to live with tons of smoke in the air all the time...we'll see...

      1. re: Jim Leff
        c
        cathy Oct 20, 1999 11:22 AM

        I emailed the owner (Ellengol@aol.com) and got this reply:

        >

        I'm very distressed about this Legends thing. I hate to step foot in such a place, from Jim's description...
        But Jim, the smoke filter sounds like good news for your neighborhood.

        Cathy

        1. re: cathy
          c
          Cathy Oct 20, 1999 11:44 AM

          Oops...part of my message didn't show up (should have paid attention when I was supposed to review my post!) Anyway, here is what I got from the Pearson's person:
          "Legends Bar is permanent location, owned by a friend from LIC. One of the reasons its taken so long is the complicated exhuast system which filters all odor and smoke via a precipitator on the roof. We're almost ready, waiting for ConEd to approve lines so we can start cooking."

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