Daisy May's BBQ USA
After training at such renowned French restaurants as Le Cirque, Daniel, and Chanterelle, chef Adam Perry Lang switched gears and opened this casual, cafeteria-style barbecue joint in Hell’s Kitchen. There’s nothing upscale about Daisy May’s: dishes are presented on simple red trays, and the wood-paneled dining area is furnished with communal tables, chalkboard menus, and a flat-screen TV. Basil-infused sweet tea (served in mason jars) complements a variety of barbecue, including the popular Oklahoma jumbo beef rib, which is smoked for 14 hours. Signature sides include bourbon peaches and baked beans with burnt ends.