New York's reputation for inferior barbecue improved instantly when John Stage opened the third outpost of his Syracuse-based joint in 2004, installing it in a riverside meatpacking warehouse in Harlem. The restaurant moved a block away to a larger location, where friendly waitstaff serve piled-high plates of pulled pork, ribs, chicken, and brisket. Capacious bar seating is perfect for downing a plate of knockout wings and a tall beer.
Jun 25, 2013
We were hosting a guest from German who wanted to hit all of the touristy places. After a few days of eating food that was more name than substance a few people recommended Dinosaur. When we walked in it felt like we left New York and were in a different world. The decor was warm and we loved the wood boards everywhere. The bathroom was so cool that I actually had to take pictures. People wrote their names on the wall and it seemed to fit with the
casual decor and I was actually upset that I didn't have a sharpie to leave my name though I can't say for sure that its allowed or just done. Unsure of what to order we decided on sampler plates that had ribs, chicken, and brisket. The food was heaven. Surprisingly the brisket was my favorite though at one point we were just ripping meat off of bones and devouring food not caring how messy we were or how much of our food we were wearing. It was delicious. The only downside was that because the portions were so generous we were too stuffed to try any of the desserts which sounded pretty amazing. Our waitress was a doll as was all of the staff we encountered. It was little touches like the bucket left on the table for garbage that really made the whole ambiance. We left satisfied and a little shocked at the bill but only because I would have sworn for the amount of food we ate that our bill would have been double. A definite must have.