So picture this. You're a clasically trained french chef. You work for one of the city's elite restauranteurs. Your food entertains a clientele of Manhattan power players. For most foodies, this is the life.
And then, oddly enough, your next career move takes you away from NYC and into the great American southwest. What now? High-class Manhattan dining is unlikely to find a hold on the frontier.
This is the path of Adam Perry Lang, formerly of Daniel Boulud's staff who returned to NYC a few years ago to open Daisy May's BBQ, arguably the finest BBQ establishment in the city. The southwestern influences mesh with Lang's classic training to create original renditions of BBQ classics.
I never eat at BBQ places in California, largely to save my palate (and my diet) until I get to savor the dry-rub ribs at Daisy Mays (washed down with a sweet tea). They also offer sticky ribs, chicken, and a slew of original side dishes. At night, however, private groups take over the joint as whole roasted pigs, pork shoulder, and rack of lamb are served to large parties at a premium price.
Can it contend with the traditional offerings from the South? Lang has won several competitions against BBQ royalty, as he has infused his knowledge of other cuisines to enhance his BBQ prowess.
So while it seems like a great change for someone from Lang's roots to go from French Haute to southwestern BBQ, the tangy, spicy, satisfying offerings that come out of the Daisy May's smoker are like no other you have tasted. Thus, I enthusiastically recommend hitting this joint on your next visit.
(Pictured: Dry rub ribs with mashed potatoes and cole slaw (before and after), Jumbo beef rib (before and after), Sweet tea.
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