A FEW CLIPPINGS FROM THE MABLE'S ARCHIVE

"We're partial to the smokey, meaty ribs, but you could put the restaurant's superlative homemade barbecue sauce (secret recipe, naturally) on a Slim Jim and it'd still be pretty tasty."


"We're partial to the smokey, meaty ribs, but you could put the restaurant's superlative homemade barbecue sauce (secret recipe, naturally) on a Slim Jim and it'd still be pretty tasty."

"Best New Barbecue Restaurants"


"Best New Barbecue Restaurants"

"The sliced brisket, in particular, is superb—rimmed with fat, smoke-ringed, and nicely chewy." "Gosh, I love this place!" - Robert Sietsema


"The sliced brisket, in particular, is superb—rimmed with fat, smoke-ringed, and nicely chewy."
"Gosh, I love this place!" - Robert Sietsema

"For a roadside BBQ joint with everything but the Dalton, check out Mable's."


"For a roadside BBQ joint with everything but the Dalton, check out Mable's."

"Drink This: Spiked Cherry Limeade at Mable's Smokehouse "And it's just delicious. I recommend having one (or two. Or three.) with a Frito pie on a hot day." 


"Drink This: Spiked Cherry Limeade at Mable's Smokehouse
"And it's just delicious. I recommend having one (or two. Or three.) with a Frito pie on a hot day." 

"Far north of the nation's Barbecue Belt, Williamsburg, Brooklyn...is starting to feel like the Barbecue Brooch.  Its latest jewel - MABLE'S SMOKEHOUSE - brings to town the smoky style of Oklahoma City." - Betsy Andrews


"Far north of the nation's Barbecue Belt, Williamsburg, Brooklyn...is starting to feel like the Barbecue Brooch.  Its latest jewel - MABLE'S SMOKEHOUSE - brings to town the smoky style of Oklahoma City." - Betsy Andrews

"Friends of Eater Name the Top Newcomers of 2011"


"Friends of Eater Name the Top Newcomers of 2011"

"A good brisket is hard to find north of the Mason-Dixon line, but luckily Mable’s brings the beef: nicely fatty, lip-smackingly smoky, and over the top when taken for a dip in the prized family-recipe house sauce."


"A good brisket is hard to find north of the Mason-Dixon line, but luckily Mable’s brings the beef: nicely fatty, lip-smackingly smoky, and over the top when taken for a dip in the prized family-recipe house sauce."

"The SAVEUR 100: The New Classics"


"The SAVEUR 100: The New Classics"

"100 Best New York Restaurants: BBQ & Soul Food "The mac and cheese, made with gobs of Velveeta, is catnip for neo-rednecks..." - Jay Cheshes


"100 Best New York Restaurants: BBQ & Soul Food
"The mac and cheese, made with gobs of Velveeta, is catnip for neo-rednecks..." - Jay Cheshes