Pig Beach

Pig Beach is an enormous barbecue joint in Astoria, Queens. It’s got some Spring Break, off-the-clock finbro energy running through it courtesy of the wall-to-wall TVs and the cornhole boards scattered around back. But don’t let that dissuade you: the food is great and the vibes are fun, and the place is genuinely massive–a sprawling outdoor yard alongside the indoor dining space and a couple of full bars that’ll lubricate any friction. And odds are, if you live in NYC, you’re not exactly a Texas good ol’ boy or whatever, either, and that’s the vibe predominating in most of the city’s other BBQ spots. Point is, you’re here for the food and a nice time, not to assert an identity.

It's first-come seating with no reservations required. And even when it’s busy, you’re likely to find a place without much trouble. It’s a walk-in, even for big groups. Though you may just want to check and see if it’s been rented out for a wedding or bachelor party or something because people definitely come here to celebrate. Otherwise, it’s an easy sell with enough bench space that you don’t have to sweat it. 

Once you've got a tray of smoked meat in front of you, none of the peripheral stuff matters much. Pig Beach turns out great, classic hickory-smoked barbecue—better than the frattish vibes would lead one to believe. The brisket is genuinely terrific, letting the smoke do most of the heavy lifting rather than leaning on sauce. Speaking of sauce, they offer a small battery of house-made options at self-serve dispensers, ranging from tangy mustard to a sweeter red sauce, so there's room to find your lane.

The real star is the smoked lamb shoulder, served with white sauce and pita. It’s a nod to Astoria's Greek population and a riff on the cart-classic lamb over rice. But this is that dish notched waaaay up. If you have any affinity for that, you want to eat this. Period. But fair warning: the lamb is a hit and sells out fast. They do what they can to please, but on a busy day the kitchen can run out of it entirely, so get there early if that's the point of your visit. Don't sleep on the smoked wings. They might not be what you pictured when barbecue was the idea, but they’re delicious. They come in different varietals, with the buffalo the most familiar and reliable, but the hot honey dry rub is recommended. There's also a jackfruit option on the menu for anyone eating vegetarian, which is a nice touch given how meat-forward the rest of the place is.

It's not the most refined barbecue in the city, but it's a hell of a good time. Coming here with a big party is a good call–it’s got the spring-breaky atmosphere and bar program that’ll get people feeling celebratory. But it’s got good enough barbecue to justify a smaller get-together, too.