At Mighty Quinn’s BBQ, Unveiled Today, Wood From Puck Building and Local Farms

Screen Shot 2012-12-06 at 8.24.49 PMDana 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.

Screen Shot 2012-12-06 at 8.25.57 PMDana 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)