Brooklyn’s culinary landscape is a melting pot of flavors, and nestled within this vibrant borough lies a haven for barbecue aficionados — Bark Barbecue. From briskets that are the stuff of legend to melt-in-your-mouth ribs, Bark Barbecue promises a taste of authentic, slow-cooked goodness that rivals the best in the city. Join us on a virtual pit stop as we explore what sets this smokehouse apart from the rest and how it’s blazing a trail in New York’s competitive BBQ circuit.
Ruben Santana
Behind the smoky success of Bark Barbecue stands its visionary founder and owner, Ruben Santana. A Brooklyn native with a flair for flavors and a heart full of firewood, Ruben’s journey into the BBQ realm started with a simple backyard grill and an insatiable passion for cooking. Over the years, he transformed his hobby into a craft, traveling across the country to learn from the pitmasters of the South and the culinary artists of the West. His quest was not just to bring back recipes, but to understand the soul of American barbecue and infuse it with the diversity and dynamism of New York City. With a palate refined by the myriad tastes of America’s BBQ belts and a dedication as solid as oak, Ruben established Bark Barbecue, a place where every dish tells a story of tradition and innovation.
His leadership extends beyond the kitchen, fostering a workspace that values creativity, teamwork, and a shared love for exceptional food.
The Sizzle of the Signature Dishes
The Legendary Bark Brisket
Bark’s brisket is no mere slab of meat; it’s a culinary masterpiece that starts with premium-grade, locally sourced beef. Slow-smoked with a top-secret blend of hardwoods, the brisket emerges with a perfectly peppery bark and a smoke ring to appease the purists. The tender slices exude flavor and retain juiciness, affirming Bark’s commitment to technique and quality.
Rib Perfection
Bark Barbecue’s ribs are a testament to tenderness. Whether you opt for the spare ribs or the St. Louis cuts, each bite is a harmonious balance of sweet and smoky. The meat falls off the bone, indicating an impeccable cooking process that takes hours, not minutes. It’s a true delight for any BBQ lover, offering a sensory symphony that’s tough to beat.
Chicharrón
Among the myriad of culinary delights at Bark Barbecue, one dish in particular captures the perfect harmony of tradition and innovation: the incredible chicharrón. This crispy, savory treat takes the humble pork belly and elevates it through a meticulous cooking process, combining the Dominican culinary heritage with the southern tradition of slow-smoked meats. Ruben Santana’s mastery in blending spices and smoking techniques culminates in chicharrón that’s not just food, but a revelation. The skin crackles with each bite, releasing a flavorful symphony of spices that dances on the palate, while the meat underneath is so tender and juicy it nearly melts in your mouth. This dish, more than any other, underscores Bark’s commitment to culinary excellence and cultural fusion, offering an unforgettable experience that lingers long after the last bite.
The Fire Behind the Flavors
The Bark Philosophy
Bark Barbecue’s philosophy is straightforward — respect for the ingredients, mastery of time and fire, and a zest for experimentation. The result? An unyielding passion for producing the perfect plate. By combining traditional pitmaster values with modern culinary innovations, Bark’s chefs curate an exceptional dining experience that is as much about the ambiance and service as it is about the food.
Pitmasters Who Are Pyromaniacs at Heart
The unsung heroes who man Bark’s smokers day and night are true pyromaniacs at heart. Their diligence and dedication to the craft ensure that every cut of meat receives the attention and care it deserves. The team’s commitment to the smokehouse arts is palpable in each dish, and their knowledge and warmth add a personal touch to the dining experience, making patrons feel like part of the Bark family.
LOCATION
55 Water Street
Brooklyn, NY 11201
(609) 316-0819
HOURS
MON = SUN 11:00AM– 8PM
