BBQ FESTIVALS
A holiday is simply not a holiday without some good eats—and drinks—to accent the occasion. New York City is a melting pot that offers food from pots of many cultures. There are plenty options for July 4th and the weekend leading up to it where New Yorkers and tourists can go to celebrate.
Be one of the first to try an outdoor dining experience at La Mar Cebicheria on Friday, June 29th as the Peruvian restaurant opens its patio seating area. The Flatiron District location provides a great view of Madison Square Park you can enjoy with lunch or dinner. Trying to keep it budget friendly? Go during happy hour from 3pm-7pm and order from the bar menu. There are some great options all under $10. The cocktail menu packs a punch, literally. The pisco punch is one of La Mar’s more popular drinks and even has a little history.
There is a lot more to barbeque than just throwing a slab of meat on the grill and calling it a day. Although no one is quite sure of the origin of the term barbeque, it was not invented originally in America but this country began using the technique in the late 1800's during western cattle drives. This cooking procedure involves slow-cooking meat at a very low temperature for hours over charcoal or wood. In old western times, the cowboys ate cuts of meat that were very tough like brisket, pork ribs, pork butt and venison. In order to make these meats tender and enjoyable, they had to be cooked using the barbeque method.
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