We can forgive Alan Natkiel for his Yankee roots (he grew up in New Hampshire), because once he moved to Georgia, he picked up enough tricks about barbecue to make any Southerner weep. Now BBE members get to shed some tears of joy over a special three-course meal offered exclusively to them. At this Lower East Side shack, pulled pork shreds right off the bone with little more than a determined look and a quick flick of the knife; juicy, crackling ribs are slow-cooked for hours before heading for the grill to be finished with a sweet-piquant house-made sauce. A crunchy fried chicken sandwich topped with melted American cheese tastes so good, you might find yourself thinking that this is about as far as fusion ought to go. Sides hold their own, too, especially the pepper-spiked coleslaw, and the kernel-studded, moist cornbread. You’re sure to leave this redneck redoubt with Georgia on your mind, and possibly with bits and pieces of it on your sticky fingers as well.

1 BBQ sampler
1 side (not from blackboard specials)
1 dessert

Fried chicken sandwich
Pulled-pork plate
Ribs
BBQ Sampler (ribs, andouille, wings)
view full menu here

The window seat offers great views. The table in the rear by the kitchen is cramped, but affords a glimpse of the action in the back of the house.

Alan Natkiel may be a Yankee in rebel’s clothing, but his chef, Shawn Collins, hails from St. Louis (as do I), a town that knows a thing or two about BBQ itself.

Sun.–Mon. 12 noon–10 PM; Tues.–Sat. 12 noon–11 PM
happy hour: Mon.–Fri. 3 PM–5 PM

$2 (grilled hot dog) to $19 (full rack of ribs)
$25 per person for family-style suppers for six or more