Look out Little Italy, there's a BBQ joint a-comin'. Michael Kornick, head of the DMK restaurant portfolio (Fish Bar, Ada Street, DMK Burger Bar, mk the Restaurant), is setting up the smoker now. Set to open in four-to-five months, the small 28-seat space will feature more chef-driven seasonal fare than most BBQ spots. Look for smoked lamb shanks and veal breasts, Texas-style brisket and Kansas City-style spare ribs.
If that sounds like a lot of meat, well it's barbecue. "There will be nothing for non-meat eaters," Kornick says. "Even the greens will have meat in them." Case in point: Kale and sausage strips with turkey fat. There will be drinks too, though the bar, like the space, will be small. Brown whiskeys, draft beer, and "a bottle or two" encompasses the beverage program. Erick Williams, executive chef at mk, is also along for the rodeo ride.
"The best places focus on doing something well but keep it narrow," Kornick says. In this case, it's barbecue. The space is formerly Gennaro's, and Kornick says "we bought an old building so there's a lot of work to do." There's no name yet, but look for the smoker in late spring.
·All Coverage of Michael Kornick [~ECHI~]