The nation's barbecue aficionados snickered when Danny Meyer's Union Square Hospitality Group first broached the idea of opening a barbecue restaurant just off Park Avenue South in Manhattan. But Meyer put the project, Blue Smoke, in the hands of Ken Callaghan, who did such a bang-up job that he is now credited with sparking an urban barbecue movement both in New York City and across the country. Callaghan, a self-taught New Jersey native, cooked at the Helmsley Palace Hotel and the Russian ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.