I’m back home but still on vacation. One cool thing about being in NYC but not working is that I can try the new lunch carts around town. I’m never in lower Manhattan at noon, so yesterday was a real treat. If you’re like me, this is what comes to mind when you think of South Street Seaport in NYC (oh yeah, tourists too). Well here’s a tip — hang a right, head to Wall Street, and look for the Picnick BBQ cart.
You can’t miss it because the lines are long. Rumor has it that the finance industry is in crisis, but you wouldn’t know from the lines here — this is really good food, but quality cart food comes at a a premium, and office workers in this nabe can afford it.
I guess you could get off easy with just an entree, but you’d be crazy not to try the full meal (meat, side, drink, dessert) for $14. Yes, you read that right… lunch here can get a bit pricey. It’s a lot of food though. My advice — go with someone you don’t mind getting messy with (wink), order two Arnold Palmers (lemonade & iced tea), and share. There is plenty to go around. Just come early. By 1pm, all of the desserts were gone, as was the pork. That was okay for me because I came for the Kobe Brisket.
There it is, in all its glory. I’m no expert on kobe beef or smoked bbq, but this is something you have to try at least once. First, it’s a monster-sized portion with that bread. They’ve got an amazing bbq sauce for you to pour all over the meat too. Tender doesn’t even begin to describe how soft this meat is. I’m not sure this is going to sound right, but the brisket is so soft, it’s like butter. It falls apart with just a touch from your (biodegradable) plastic fork. If you’re not drooling yet, check your pulse.
The dill-infused potato salad matches very nicely with the meat. And if you didn’t get the message the first time, go early for the desserts. The cookies, milkshakes, cheesecake, and apple tart were sold out before I even got to the counter, and I snagged the last “red” pie, which appeared to be packed with cherries and strawberries. The chef behind Picnick, Will Goldfarb, made his name in the food world as a pastry chef. I don’t know the story behind how he got into bbq, but trust me, nobody in the Wall Street area is complaining. Now how do I convince Will to open one of these nearby my office?