Despite our Yankee-ness (that is to say geographical nickname not sports-teams affiliation, mind you), New York has engaged in a pit master love affair over the last several years, with ‘cue spots opening faster than latte-slinging Starbucks. And as we are loathe to leave our fair city, let alone dine outside of it (the horror!), that means that certain cuisines have at times remained far outside our reach. Like southern, Texan, or Kansas City barbecue, for instance.

Enter chef Adam Perry Lang and his no-frills way-westside dry-rub paradise, where the smoky, succulent half and full wracks of Kansas City and Memphis-style ribs, pulled pork, and short ribs are available for cafeteria-style sit-down, delivery, and take-out, which is exactly what chefs Daniel Boulud (Perry’s old boss) and Eddy Leroux do when they wants to eat well on the fly. Abandon your copy of Charlotte’s Web, bring a pack of your hungriest barbecue fans, and go hog wild.