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NY BBQ

Has anyone been to NY BBQ on La Brea? I pass it all the time but I don't know anything about it. I was driving home yesterday after picking up Phillips and passed by it and was wondering if it is any good. Would appreciate any input. TIA

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    1. I have been, had the brisket sandwich, memphis style with slaw, mac & cheese and greens. I liked it, not my first choice, I like J&J and Phillips & Tasty Que, but it was good, sauce was a little thick and just a little sweet. I need to try the beef and pork ribs, maybe this week.

      1. Yes. I used to work around the corner from there and ate at Greece often. Great lil' bbq place with great quality control. It's not easy to be consistent in the bbq business, and Mr. Greece was.
        NY BBQ is the new owner and still makes damn fine Q. I've been there once or twice since the change and it was still solid.

        1 Reply
        1. re: foh

          Greece's was awesome in it's own way. Greece, himself, had the most erratic hours of any restaurant I have ever witnessed. Sometimes he'd open late in the afternoon and closer later at night. His cue was good. And the smoke from the smoker filled the entire tiny hut. NY BBQ is a notch below, but still good.

        2. The 3-meats dinner that I had was good. Hot Links just ok but the Pork and Beef Ribs were good. The Briscuit sample was primo so I returned for a Briscuit Dinner - so good! I was wondering though is it BRISCUIT or BRISKET?

          http://chowhound.chow.com/topics/4566...

          http://chowhound.chow.com/topics/4762...

          1. The one time I went, the service was would have been comically bad if it weren't so incompetently maddening. The brisket sandwich I received was horribly dried out and covered with bbq sauce that was pasty, like clotted blood consistency. Horrific experience so bad that I took up the owner's offer for a refund and left after eating three or four bites. Will never go back.

            7 Replies
            1. re: Professor Salt

              Wow, the couple of times that I went the clearish juice dripped off of the Brisket as they sliced it off of the large piece! Really, it did and it was properly exposed to the wood, smoke ring and all. Not melt in your mouth but quite tender as it should be. Now I'm worried that when I go back the Brisket will suck, just like most of the other popular places on this board.

              1. re: sel

                Food wise, I might have hit an off day. I'll give you that.

                I'm not going back because of the poor handling of my order. It takes 40 minutes to make the worst brisket sandwich ever? Srsly?

                1. re: Professor Salt

                  For some odd reason, of all the great cue places I've been to in LA, whether the cue is good or bad it always takes a lengthy amount of time for the cue to be served up even though all they have to do is get the ribs and slice them and pour the sauce over it.

                  1. re: Professor Salt

                    Yea, I understand but I didn't experience a long wait either. I hope that my past experiences are what I find when I return, if my experiences had been what you experienced - I wouldn't return either!

                2. re: Professor Salt

                  The one time I went, it was beyond comically bad. It took at least 40 minutes to serve already-prepared food, during which time the owner nearly had a nervous breakdown, at one point said she didn't think she would ever be able to get us our food, then changed her mind while screaming at her helper.
                  The food was fine, but I don't think I have the nerves for that kind of experience again.

                  1. re: Chowpatty

                    Just to help you all in your hours of Q-need, had lunch at Porky's on Manchester. That place knocks me out`- never had a less than exceptional meat dish there. The rib tips I had for lunch were sensational. They were the best I've ever had. And their sauce is just dandy. The one thing there that hasn't impressed me ( and I guess I'm in the minority) is their fabled Golden Bird fried chicken - but that's not Q. I'll take Honey's Kettle Chicken any time.

                    1. re: Jeryy

                      Jeryy, what was the reason you didn't like the chicken at Porky's? I wish the crust weren't quite so thick, but it's tasty, and I've always found juicy, tender bird underneath.