I took the weekend off from cooking and got my BBQ fix at Daisy May’s BBQ USA, during a holiday visit to New York City. Daisy May’s is on the corner of West 46th Street and 11th Ave., in a neighborhood called Hell’s Kitchen. This is Adam Perry Lang’s restaurant, so I had high expectations.
My wife and I couldn’t decide what we wanted, so we got a little of everything; brisket, pulled pork and ribs, mac-n-cheese, pit beans with burnt ends, coleslaw and jalapeno cornbread. We also ordered some bourbon soaked peaches for dessert (possibly the best thing on the menu!).
This is my plate. With all that food, I opted for a light beer.
The verdict? On a scale of 1 to 10, I would have to give Daisy May’s a 6.
If Adam Perry Lang is the head chef here (as advertised), he was nowhere to be seen, and possibly hasn’t been around for a while. The ribs were dry and a little tough. The pulled pork, while tasty, was over cooked and a bit mushy. The brisket was under done, sliced with the grain, and had more chew than I would have liked. The mac-n-cheese was nothing more than melted Velveeta on elbow noodles, and the coleslaw was just fair to middlin’. On the other hand, the pit beans and cornbread were quite good, and the bourbon peaches were absolutely delicious! All in all though, I was underwhelmed with Daisy May’s BBQ USA.