Hometown Bar-B-Que Reservations

Billy Durney opened Hometown in September 2013, a year late after Hurricane Sandy flooded Red Hook's ground floors, in an industrial space where brisket is smoked over oak with only salt and pepper. Counter service by the half-pound runs until the meat is gone: brisket, Jamaican jerk baby back ribs, Korean sticky ribs with gochujang, and a HBTC built on smoked turkey and pastrami bacon jam. Michelin-listed, walk-in only.