Search HPS:

This area does not yet contain any content.
« Closed for Business: Tasti D-Lite, 339 Seventh Avenue | Main | El Jalapeno to Close »
Wednesday
Feb272013

Franklin Barbecue Alum Setting up Shop on Flatbush Avenue

For those who aren't familiar with Austin, Texas' Franklin Barbecue, you just need to know one thing. It's good. Like, good. So good that the line to get in is oftentimes a hundred people deep by 10 AM on a weekday, and when maestro Aaron Frankin runs out of barbecue, which is usually shortly thereafter, he closes up shop. And keep in mind, this is in Texas. It's not just hype, either; the brisket falls apart when you pick it up and the sausages have more snap than you knew was possible. In fact, The Daily Meal just named it the 26th best restaurant in the country.

And why is any of this important? Because one of its alumni, John Avila, is opening a barbecue restaurant at 227 Flatbush Avenue, Between Bergen and Dean, in the ramshackle building last occupied by a kitchen and tile shop, according to DNAinfo. If this place is even a reasonable fascimilie of what Franklin is doing down in Austin, then this place could very well end up serving the city's finest barbecue.

Thus continues the barbecue boom in this area, with Fort Reno and, soon, Dinosaur Barbecue setting up shop just a short walk away.

In other news, an outpost of macaroni and cheese shop The Elbow Room will be opening up right next door. They're best known for their multiple varieties of the comfort food, with stands inside the Barclays Center and another in Newark. This will just be a take-out counter, with an attached "general store" that will sell sausages and the like, and it will serve as a commissary for the Barclays Center stand. 

Photo via Andrew Zimmern

References (7)

References allow you to track sources for this article, as well as articles that were written in response to this article.

Reader Comments (20)

Can we get a Black BBQ joint soon? Maybe it's an Oakland, California thing, but there's NOTHING better than a afrocentric BBQ joint.

If you have the patience, the tour starts around the 1:00 mark...

http://vimeo.com/9418541

February 27, 2013 | Unregistered CommenterFluffle Flicker

This place will be up and running faster than Dinosaur.

February 27, 2013 | Unregistered CommenterDisco Stain

Disco Stain:

Yes, probably true. That's because the building that Dinosaur is moving into has suffered extensive damage from Hurricane Sandy....the entire roof was ripped off the building.

February 27, 2013 | Unregistered Commenterbret

@ Fluffle Flicker - Maan, BBQ is BBQ.... Don't give a damn who's making it.

JUST MAKE IT GOOD AND THE WORLD WILL BEAT A PATH TO YOUR DOOR.

Gonna get sooo fat walking around the Barclays Center with the Embarrassment of Riches on the Dining menu. <Enter "South Slope" joke by Slope Warz>

February 27, 2013 | Unregistered CommenterJust Shlopin

I hate to say this, but personally, I just can't see Dinosaur doing all that well in that location.

Dinosaur used to be considered really good BBQ in NYC back when there weren't many options. But in the past couple years, so many places have opened (in Park Slope alone) that, although I still think Dinosaur is "pretty good" it's not anything special anymore.

Plus the ones I've been to seem rather "chainy" and enormous. Seems like ti would be hard to fill such a large space, especially when there are so many other really good (better?) BBQ options around.

Maybe they will get some stadium traffic. They probably should have opened closer. But from what I understand, restaurants aren't really benefitting from stadium traffic - even ones that are closer.

February 27, 2013 | Unregistered Commenterposlope

Dinosaur BBQ will do gangbusters business, are you kidding me?

If I could buy stock in that location, I would. The only location in NYC is in Harlem and I was just there 2 weeks ago and it was a freezing cold weekday and the place was jam packed. People travel far and wide to go to Dinosaur.

I guarantee you, it will be a monster hit regardless of barclays (it's not a stadium, it's an arena, big difference).

February 27, 2013 | Unregistered Commentersterling

Dinosaur's going to have them lining up out the door. I'd be supremely worried if I was Fort Reno, who serves good stuff, but is quite a bit more expensive.

Before we cry "DA CHAINZ R COMING" and all that bullshit, remember that Dinosaur has a wonderful business model, giving job opportunities to folks dealing with re-entry issue and actually giving them a chance in hell at a second crack at things.

As for Flatbush, it all feels a bit cutesy, but whatever. Serve good food.

February 27, 2013 | Unregistered CommenterBrooklyn Brawler

Fort Reno is actually about the same price as Dinosaur. I welcome Dinosaur to the neighborhood, but I'm a big Fort Reno fan. They have great drinks, and their brisket and pulled pork has gotten much better than when they first opened.
I think there is more than enough room for both of these places in the neighborhood.

February 28, 2013 | Unregistered CommenterNever Satisfied

They need better vegetarian options

February 28, 2013 | Unregistered Commenterdave

Ugh. It's a BBQ place, "dave". Walk to the grocery store and hit the produce aisle. Why does a BBQ place need to cater to vegetarians? You're clearly not their target demographic. Yikes.

February 28, 2013 | Unregistered CommenterFelton

Felton:

Dave is a troll. He repeatedly makes comments like this to get the attention of people.

You are correct, no BBQ place should cater to vegetarians, there are plenty of places in Park Slope to get some tofu scramble with a side of alfalfa sprouts.

February 28, 2013 | Unregistered Commentersterling

I don't think anyone needs to specifically adjust their entire menu for vegetarians but, in 2013, in New York City, it'd be nice for neighborhood places to not go David Chang on everyone's ass. Smack some BBQ sauce on a portobella mushroom, make some killer sides, and be done with it.

Fort Reno's "by the pound" approach will always be more expensive, but I agree there's room for both, especially if Fort Reno continues to do delivery business, keeps the slightly different business model, and keeps the bourbon flowing. No reason to root against it.

February 28, 2013 | Unregistered CommenterBrooklyn Brawler

I don't eat BBQ. I'm lactose intolerant.

February 28, 2013 | Unregistered CommenterDave

And none of these can come close to Fletcher's.

February 28, 2013 | Unregistered CommenterYukon Gold

Then put on your second-hand ironic mustache and hazmat suit and go there.

March 1, 2013 | Unregistered CommenterBrooklyn Brawler

Felton got trolled. Felton is sorry.

March 1, 2013 | Unregistered CommenterFelton

Guys, it was a joke. I'm actually a vegetarian but I by no means expect a meat place to cater to me. I mean, it would be NICE but absolutely not expected. I'd buy portobella bbq though, so I guess it would make sense from a business standpoint, if they want more money/customers. I doubt they'll have a problem filling the place with meat eaters though.

March 4, 2013 | Unregistered Commenterdave

THANK YOU YUKON!!! How in the world we can have a local bbq conversation without Fletcher's being its center!! Fletcher's... ahem... smokes Fort Reno and Pork Slop (yes slop). No I don't work there.... but I do work close by and have a major Qddiction.

March 13, 2013 | Unregistered CommenterMr. RE

Fletcher's prices are ridiculous - the stuff is good, but how much better than anyone else's in this bbq wave?

March 22, 2013 | Unregistered Commenterjim

I walked past here earlier today (on my way to Bien Cuit and back for breakfast) and it looks like construction has progressed quite far on both the macaroni and cheese and BBQ places. Looks like the signage is up, too.

July 28, 2013 | Unregistered CommenterBen

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>