We’ve seen how incredible small barbecue places can be, but how well do upscale, warm-and-fuzzy, Michelin-star-winning restaurants do barbecue? To unravel this mystery, I visited the Gramercy Tavern for lunch and immediately ordered their $18 pulled pork sandwich, served with cole slaw and “Pickled Swiss Chard,” whatever those are.
As expected, it came on a white plate, with a bunch of random little veggies that I wouldn’t bother to touch. The sandwich was simple enough:
- Fresh roll
- Pulled pork
It was good. It wasn’t the religious experience I had the last time I ate pulled pork, but it was tasty and competent. The photo’s make it look dry, which it was only slightly. The roll wasn’t tough or chewy at all. It was a touch too sweet, but fantastically buttery. It could have used a little more sauce, since there was almost none. It’d order it again, half for the taste, and half to celebrate the fact that a sandwich has made it onto this fancy menu (and finally booted some boring seared tuna or lame game hen).
The plate: What are those things on the left?
The sandwich: stare deep into the murky depths!
The bite: Delicious!
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