Percy Street Barbecue sees the South Street debut of restaurateurs Steven Cook and Michael Solomonov (Zahav, Xochitl). Serving a straightforward selection of slowly smoked meats and homey side dishes alongside craft beers and tasty cocktails, Percy Street is an ideal venue for Chef Erin OShea much-lauded Southern cooking, and is on its way to become the city top spot for barbecue. Working with J&R smokers sourced from Texas, Chef O´shea and her crack team of barbecue wizards headed down to Texas – tested no fewer than 20 beef briskets – as they perfected the ideal balance of salt, smoke and seasoning. Check out this video about their culinary field trip to the Lone Star State.

The Eats

That Brisket which is Percy Street´s signature dish, served – as is the custom in Texas – by the half pound or pound, in three distinct cuts: Moist, Lean and Burnt Ends. Other menu items include: Spare Ribs; house-made Sausage; half or whole Chicken; and Pork Belly, all slowly smoked and served with white bread and pickles. Sides, available small or large, include: Pinto Beans; Green Bean Casserole, Root beer Chili, Coleslaw; Collard Greens; Macaroni and Cheese; and Vegan Chili.

The Drinks

In keeping with their bare-bones, Texas-frontier aesthetic, Percy Street´s craft beers are served exclusively on draft at the poured concrete bar, lit from above by illuminated green glass beer growlers. Beers include Sly Fox Rauchbier (available in Pennsylvania exclusively at the restaurant) as well as a hand-crafted Root Beer from Yard´s Brewing Company. Cocktails include: FM 423, with Tito handmade vodka, peach juice and sweet tea; Jack & Ginger, with Jack Daniels, Canton ginger liqueur, lime cordial and ginger ale; and Cherry Cola, with Beam rye, cherry Heering, DiSaronno and cola.

Atmosphere

Percy Street´s simple, rustic decor was created by Elisabeth Knapp, who also designed Cook and Solomonov Xochitl and Zahav restaurants. Her frontier-influenced design focuses on the fire engine red smokers, visible through a window in the dining room and bar area. The restaurant features light wood floors, weathered red paint, a working jukebox and custom “blackboard walls,” large panels of schoolhouse blackboards that can be rearranged to create private dining areas throughout the 80-seat space. Seating in the form of repurposed church pews, and bare light bulbs overhead in the dining room lend to the restaurant Texas-esque aesthetic.