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Ten Things You Need to Know About Fort Reno Provisions, Opening Next Week
Thursday, January 19, 2012 at 12:15PM As first reported a couple days ago, real barbecue finally is on its way to Park Slope. Fort Reno Provisions, from Palo Santo owner Jacques Gautier, head chef Lia Forman (of Colicchio and Sons), and Anthony Laudato, all Park Slopers, will be open for business by this time next week. I dropped by the restaurant, on Union Street near Fourth Avenue, this morning, and had the chance to sit down and chat with Gautier.
"I've been running Palo Santo for six years, and was looking to do something different, to challenge myself" he said. "Anthony's wife is from Austin, and when she was pregnant recently she was craving brisket. Smoke Joint doesn't deliver past Flatbush. Lookout Hill closed years ago. There's nowhere in this neighborhood to get barbecue, and that's unacceptable. We decided to do something about it."
So they snatched up the vacant restaurant space across the street from Palo Santo and got to work. They covered the walls with wood, white tile, and mirrors, and after months of experimenting with recipes and perfecting the rub and sauce, they're ready to open. Here's everything you need to know about it.
1) Like all the great barbecue places, you order at the counter, by the pound, then bring it to your table on butcher paper to feast.
2) The pulled pork is whole hog, and the other full-time offerings will be spare ribs, brisket, and beef rib. Poultry will most likely be joining the list soon.
3) Meat is from Heritage Foods, and grass fed. All the other food will come from local producers, including Ronnybrook Dairy, Tello's Green Farm, and the greenmarket, when available. "To serve great food, you need to start with great ingredients," said Jacques.
4) Sides will include mararoni and cheese, collard greens, coleslaw, and lots of vegetables. "There are a lot of vegeterians in Park Slope, and we want to make sure we have plenty to offer them," he said.
5) There will be plenty of specials. They hosted a party last night for Edible, and the pulled smoked duck was a big hit.
6) The meat will be hickory smoked, and their smoker (above) can hold 150 lbs of pork butt.
7) Booze: Anthony is developing a top-notch spirits program, and a partnership with Brooklyn Brewery will allow you to purchase favorites like Sorachi Ace and Local 1 by the 750 ml bottle. There are also four taps. "We're going to offer as many locally-produced spirits and beers as possible," said Jacques.
8) There are only about 20 seats in the restaurant, and seating will be communal.
9) They'll deliver, and offer take-out to your specifications.
10) Like Fette Sau, the barbecue style isn't beholden to any particular region. "When people ask, I tell then it's Brooklyn-Style Barbecue," said Jacques.
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Reader Comments (12)
I live around the corner, and I will eat this.
Wow. Yes. Wow.
Well I hope this place is awesome. Park Slope could really use some good BBQ and I'm tired of treking over to Fort Green for just okay Smoke Joint. So this place, I'm crossing my fingers!
also got my fingers crossed. though having a good bbq joint a block away from me could be very dangerous
Yum. And it's really a plus that the meat will be grass-fed -- I really only eat grass-fed meat and not enough restaurants offer it as an option.
Grass-fes my ASS its all fed the same way!
dont let anybody fool you and say its "grass-fed! hahahahaah
I am picky about my BBQ, but this place sounds awesome. I am ecstatic about the possibility of having quality BBQ nearby. Can't wait to try it.
If Jacques' barbecue is up to the standards of Palo Santo, Fort Reno Provisions should be a very welcome neighborhood addition.
20 seats is not enough.
This is going to end up being a take-out esque place like Zitos.
Looks like we have the makings of a BBQ district in Park Slope/Gowanus! Dinosaur Bar-B-Que is "coming to 604 Union St, reports Ben Popken Writes.
http://benpopkenwrites.com/post/16167818133/exclusive-dinosaur-bar-b-que-opening-up-brooklyn
I just read that, too. A serious couple days for the local BBQ fan!