Dana Varinsky Plywood has come off the windows of the former Vandaag space on East Sixth Street, where Mighty Quinn’s Slow-Smoked Barbeque will open in about two weeks, according to co-founder Micha Magid.
Pitmaster Hugh Mangum draws his barbecue expertise from his Texas upbringing, and got the fast-casual joint’s name from his son, Quinn. He’ll be smoking naturally raised meats over cherry, oak and apple wood from local farms.
Dana Varinsky The simple menu will consist of six meat options (brisket, pulled pork, smoked sausage, ribs, wings, and a half chicken) and five or six sides, which range from grilled ratatouille to sweet potato casserole with maple and pecans. A full meal and drink should cost around $15, said Mr. Magid, who co-founded the business with his brother in law, Christos Gourmos, and Mr. Mangum.
The trio, best known for serving brisket at Brooklyn Flea’s Smorgasburg, chose to open its first brick-and-mortar store in the East Village instead of Brooklyn because they saw a lack of authentic barbecue in the area’s fast-casual food world.
“Given the visibility and density of people, we thought having it in the Village would be a natural extension of where the business is heading,” Mr. Magid said.
In keeping with the neighborhood spirit, Withers and Grain, the Williamsburg-based design group, used reclaimed wood discarded during a renovation of the Puck Building on Lafayette Street to make the eating surfaces at Mighty Quinn’s.
“Those trees literally were from the mid-1800’s, supported the Puck Building for over a century, and now are part of our tables and bar,” Mr. Magid said.
After this, the team hopes to open a second brick-and-mortar location in Brooklyn in 2013, and then a third elsewhere in Manhattan.
Mighty Quinn’s Slow-Smoked Barbeque, 103 Second Avenue (at East Sixth Street)
