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Daisy May's BBQ USA

By Pig Trip   Feb 15, 2007

In October 2006 I tried the Oklahoma beef rib for the first time and it was large enough to be a deadly weapon. The outsides were caramelized and the insides were pink (borderline red), tender and juicy. The flavor had just the right amount of smoke and seasoning, with a light coating of sweet/spicy sauce to guild the lily. My one qualm would be that if the outer surface was that charred, it should have been a little crisper, but I’m picking nits; this was an outstanding beef rib (one of the two best I have ever tasted). FULL REVIEW

• 5

Rich’s bday= daisy may’s bbq, meskerem, & beer pong at crime scene

By Miss Beancurd   Aug 15, 2006

I’ve been looking for an excuse to go to Daisy May’s- a west side bbq eatery for some time now.  Fortunately, my friend Rich is a huge bbq fan & fellow foodie [as in he actually makes the food, not just pay for it like I do], so instead of going to Virgil’s like I knew was inevitable, I suggested we try Daisy May’s.  Eventually, our friend Jon got placed with the responsibility for organizing everything.  Of course, my friends who are not very big on the planning just took my suggestion from days ago and ran with it.  FULL REVIEW

• 5

Daisy May’s BBQ Cart… the best-scratch that- ONLY BBQ in Midtown

By Midtown Lunch   Aug 14, 2006

New Yorkers love their BBQ.  If you doubt that, try going to the Big Apple BBQ Fest at the beginning of the summer in Bryant Park Madison Sq. Park (I’m retarded).  I had read tons about it- but couldn’t believe what I saw when I actually went.  People waiting hours in line to buy these tiny $7 plates of BBQ from different vendors from across the country.  And if you want to try all the different choices, you’ve got to go with an entourage of friends, each waiting in a separate line.  Go alone and you have to sit in 3 different one hour lines to get what would be considered a meals worth of food.  And worst of all- what does it say about the BBQ places in New York City?  Are they so bad that you’d be willing to wait an hour for four baby back ribs from Illinois. FULL REVIEW

My Dinner At Daisy May's

By The Strong Buzz   Jul 30, 2006

Before sitting down to dinner at Daisy May’s last week, it was important to go through my checklist: Surgical gloves? Check. Bib? Check. Stack of napkins? Check. Wet Naps? Tongs? Check. Check. Ponytail holder? Yup. Light, loose summer dress? Got that too. FULL REVIEW

Daisy May's BBQ

By New York Journal   Jul 09, 2006

In 2003, Adam Perry Lang—who had previously cooked at such haute cuisine temples as Daniel, Le Cirque, and Chanterelle—decided to open a barbecue joint. He chose practically the most inhospitable and least accessible location in town: the corner of 46th Street and 11th Avenue, a solid fifteen minutes’ walk from the nearest subway station, and in a rather dingy neighborhood. Nevertheless, ’cue hounds flocked to Daisy May in the belief that no one else in Manhattan had come close to getting it right FULL REVIEW

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Daisy May’s BBQ USA: No Matter How You Spell It, Bring Napkins

By NYC Nosh   Jun 07, 2006

Apparently, you can tell a lot about a ribs and pork place just by their spelling choices: is it BBQ, barbecue, or bar-b-que? Or is it Bar-BQ? Legend has it that spelling is somehow related to culinary provenance, that paying attention to barbecue versus bar-b-que indicates whether the food in question is Texas chow, Kansas City or Memphis ribs, or even the vinegar-based pulled pork dishes found across the Carolinas. Then, depending on where you’re from, there’s another layer of complexity: a BBQ to some people is not a type of food at all, but an event - that is, a cookout. For Daisy May’s BBQ USA, a growing constellation of carts loosely tethered to a mothership on 11th Avenue in midtown, it’s a little bit of both. FULL REVIEW

• 1

Daisy May

By Big Apple Dining Guide   May 26, 2005

Spring is just not showing its good side quite yet, so on a cool, rainy day, a bowl of chili from the Daisy May cart on Wall Street seemed like a good idea. I find myself online behind four people at quarter to 2pm and wait until each remarkably friendly conversation is over. Then it's my turn. Not all that hungry, but hungry for more than just one option, I order a bowl "o" red chili with large chunks of sirloin and a pulled pork sandwich, both with a dask of chipotle sauce. FULL REVIEW

Barbecue

By Walker New York Eats   Nov 13, 2003

I keep forgetting to mention that we went to Daisy May's last week. I work at 50th and Broadway, so it's a bit of a trek, but Todd was at Javits for a photo show so I met him over there for lunch. FULL REVIEW

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