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How can a barbecue joint be vegetarian-friendly? Mighty Quinn's manages it with aplomb, offering pea and edamame salad and sweet potato casserole with maple and pecans alongside slow-smoked brisket, pulled pork, spare ribs and a half chicken. The venture started as a stand at Smorgasburg, Brooklyn's phenomenally popular, seasonal food bazaar, then came indoors to this brick-and-mortar space in Manhattan. (Actually, it's less brick and mortar and more wood and glass, since its primary design elements are big picture windows and reclaimed wood from the 19th-century Puck Building, which recently underwent restoration.) The drill: examine the succulent meats on offer, decide if you want it "naked" or on a sandwich, order at the counter, take your metal tray to the nearest table, sauce it to your liking and dig in. Pit master Hugh Mangum blends barbecue traditions from Texas and the Carolinas. It's all worth messing up a pile of napkins.