Danny Meyer followed up his uncommon string of successes—Union Square Care, Gramercy Tavern, Eleven Madison Park—with a more casual restaurant, something that evoked the comfort and cuisine of the American South, but with his own fine-dining flair. The result, Blue Smoke, serves mouthwatering, authentic pit barbecue using prime meats, fowl, and fish, accompanied by farm-fresh seasonal vegetable side dishes and soulful home-style cakes and pies. Since 2002, Blue Smoke has offered a selection of the best regional barbecue from all over America, all served with Meyer's trademark hospitality in a congenial, bustling atmosphere. Downstairs, Jazz Standard offers jazz bar perfection to the Flatiron District, complete with the stellar cuisine from upstairs.
Blue Smoke came to be after Myer tasted legendary Pitmaster Mike Mills’ barbecue and met Mills himself, and was inspired to transplant America’s regional barbecue traditions to Manhattan. In early 2001, Danny tapped two Union Square Cafe veterans, Chef Kenny Callaghan and General Manager Mark Maynard-Parisi, to lead the new restaurant. The trio began the journey of learning everything they could about the food and culture of The South, while considering how to infuse those traditions with a uniquely New York sensibility. Since then, Danny, Mark, and a rotating cast of travel companions have eaten their way through Alabama, Georgia, Illinois, Mississippi, Missouri, North Carolina, South Carolina, Tennessee and Texas to research and understand The South’s regional distinctions. All along the way, the team has benefitted from incredibly welcoming people who have opened their hearts and hearths to share their wisdom, knowledge and passion.
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