Randall's Barbecue, a new BBQ joint that blends old and new culinary ideas, opens today at 5pm on the Lower East Side.
Chef Jared Male, who previously worked at both Hill Country Barbecue and Dinosaur Bar-B-Que in New York, and the Big Easy Bar.B.Q & Crabshack in London, had been planning to open Randall's earlier this summer and teased some of his tasty brisket at the Brisket King 2018 competition in April.
I was able to get a peek of the joint and try some of its food a few days before open, and was pleased with almost everything I tried. The menu at Randall's features traditional items like brisket, pork spare ribs, pulled pork, and chicken wings. But it also features menu items that are a little off the beaten path, including fried pork ribs, fried portobello mushrooms, five-spice smoked duck, and Indian lamb shank. For dessert, the menu only has one option: S'mores. This comes in one small serving size, which is frankly perfect, because the last thing I want after a large amount of BBQ is a huge dessert.
The standout items were the smoked duck, Indian lamb shank, and fried ribs. What these three things had in common was that you won't find them on many BBQ menus. If you go check out Randall's, I'd recommend getting a classic item (like brisket or wings) but also be sure to get an unusual one as well.
The inside of the joint seats 44 people and it has a retro 70s/80s vibe with wood paneling and vintage signs. There's also a full-service bar that serves up fun cocktails, as well as beer and wine on draft. One such cocktail is “The Randall,” which is made with mezcal, birch beer, and lime, and then rimmed with house-made rub.
Randall's also promises that it is working on collaborations with its neighbor establishments (which are in the same strip), including Kossar's, The Pickle Guys and The Doughnut Plant. The first of these on the menu are sandwiches that are served on Kossar's bialys.
Check out more photos from the Randall's Barbecue launch below.