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Biscuit

Transplanted Southerners finally have something to write home about: a great Carolina BBQ joint on Flatbush.

The Scene

The best thing about Biscuit--besides downright delicious, inexpensive southern food--is the jubilant vibe. Carolina BBQ fans from every corner of New York crowd this tiny, country-kitschy joint: sticky-fingered kids splatter sauce at the well-stocked condiment counter, couples drink beer in cans at gingham-topped tables, and office workers order dinner-to-go from a counterperson with a friendly Southern drawl.

The Food

Thankfully, Chef Josh Cohen (of retro-diner Relish fame) doesn't tweak tradition with upscale interpretations. Tender pulled pork in tangy tomato-based sauce is the real deal, and smoky chopped pork shoulder topped with sweet-spicy slaw on a no-frills bun is even better. Everything comes on paper plates with extra Handi-wipes. Moist and peppery double-dipped fried chicken, cornmeal-crusted catfish, and creamy shrimp-and- grits come with two generous sides--the vinegary greens and skin-on fries are best. Unfortunately, the spice-slathered ribs don't always fall off the bone, and the buttermilk biscuits, though buttery, are sometimes dense.

Hit the Sauce

The meats come with a western N.C.-style sauce, but Cohen accommodates regional preferences for eastern N.C.-style (pepper-vinegar) and S.C.-style (mustard sauce) if requested while ordering. All three sauces are available at the condiment bar.

Whole Hog

Once a month, Cohen hosts a traditional pig picking. Guests pay $20 for pork pulled off a whole hog, unlimited sides, biscuits, desserts and tea. Call ahead to reserve.

367 Flatbush Ave
Brooklyn, NY 11238
Phone: (718) 398-2227