Mighty Quinn’s boasts some of the best BBQ in town, as evidenced by a fifteen minute queue to get to the counter. Its Lower East Side facade was almost obscured by a fire-engine belonging to four burly customers chowing down on ribs, and a rowdy group of creatives took up half the interior making the most of the lunchtime beer pitchers. The place is light and airy, like so many New York eateries, with a minimalist and industrial vibe, a giant counter of meats and barrels and a diverse customer body; policewomen and suited business sorts joined the fire brigade and the motley crew of assorted student hipsters that made up the queue snaking down the side of the building.
I will not lie. I was indeed tempted by the brontosaurus rib – a pound of beef served on the bone and slow-smoked in their famous BBQ sauce. Everything is hacked up on the hot plate before your eyes by a competent and helpful staff of beautiful young men who are no doubt all struggling actors and models – who in this town isn’t? We begrudgingly settled for the pulled pork sandwich with sides of buttermilk and bacon broccoli and the sweetcorn and edamame salad, and it was all bloody delicious. Even my lunch companion lasting out a meat-free diet couldn’t resist multiple bites of my pulled pork delight, and we washed it all down with McKenzie’s “hard cider”, the only cider worth drinking in this country of luke-warm apple juices. A mighty find indeed, and barbecue that Texas might be proud of.