#delaney's

Our neighborhood bar burned down last week. This is an op-ed I wrote for our online city paper. 

Down on the southside of Bedford Avenue, just north of the Williamsburg Bridge, you are likely to find a line of carnivores spilling out onto the street on just about any evening from 6:30pm until the brisket runs out.  Brooklyn pitmaster, DANIEL DELANEY opened BRISKETTOWN several months ago after the wild popularity of his pop-up Brisket Lab events all over the city on random occasions throughout last summer.  Delaney gave Brisket Lab participants the opportunity to buy into his first brick and mortar establishment by pre-ordering brisket at $25 a pound in an effort to fund the venture.  7,000 pounds of pre-ordered brisket later, Delaney can't keep them away.  Pre-orders are now closed, but a bit of diligence and patience is all it takes to secure a pound of your own wrapped in grease laden butcher's paper.  Get there at 6:30 sharp when the restaurant opens and expect to wait a while, but the reward is worth it...deliciously fatty Pat LaFrieda beef slathered in a peppery rub and slow smoked to perfection...a little taste of Texas in south Williamsburg.  Delaney usually has some excellent ribs and a few sides on order, but this joint is more about doing one thing perfectly than offering a variety of choices.  Don't show up too late, because when it's gone, it's gone.  If you are a lucky participant in the pre-order, you are guaranteed to be served, as long as you arrive before 9pm.  If the stress of this endeavor seems daunting, show up during the day for fantastic $6 brisket sandwiches on brioche rolls or delicious $4 brisket tacos without the hassle.  And for those across the river, have no fear...Delaney is only a couple of weeks away from opening his first Manhattan location on the Highline on April 18th. 

It's no easy feat!