Hugh Mangum is bringing brisket to the burbs.
Smoke gets in your eyes.
Obviously, the noodles are the main draw, but it's not going to be run-of-the-mill ramen.
Know before you go.
Thanks to the confluence of the New and Improved Jewish Deli Movement and the enduring Barbecue Boom, it's experienced a spike in popularity of almost pork-belly proportions.
"I don't think we're trying to be the best barbecue in New York, we're trying to make some of the best barbecue in the United States," says the Brisketlab founder.
Nostrand Avenue's House of B may be back soon, or at least we can hope.
A local brisketeer makes her mark on the Cooking Channel.
Wexler's chef shares some top tips on making the holiday staple.