A Little Bit Country
What better way to get in touch with your Southern side than over warm meat, booze, and bluegrass?
The Smoky Spot: Even in the shadow of IKEA, Red Hook‘s sparse air and salty breeze makes it a world apart from the city. Make it feel even farther south by way of bourbon, beer, pulled pork and smoked brisket at Brooklyn Ice House. Brooklyn Ice House: 318 Van Brunt St, at Pioneer
After Dinner: If you’ve saved room, bike 15 minutes away to dive-stitution Super Fine to take in a few more sips alongside bluegrass. 126 Front Street, DUMBO
The Smoky Spot: Pig out by the pound at Fette Sau’s picnic tables or share the rest of the pig—from bacon-jalapeño cornbread to fried pig tails and Dr. Pepper ribs or molasses brined pork chop—at The Brooklyn Star. Fette Sau: 354 Metropolitan Ave; Fatty ‘Cue: 91 South 6th St or 50 Carmine St, West Village and The Brooklyn Star: 593 Lorimer St, at Conselyea, Williamsburg
After Dinner: Brave the weekend dinner crowds or go out on Monday, when Revered Vince Anderson and his Love Choir hold weekly vigils by way of free “dirty gospel” in the back of Union Pool (Sets at 11pm and 1am). Union Pool: 484 Union Ave, at Skillman, Williamsburg
Photo credit: the_studios.
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Allison was one of our first top writers and Chief Editor but is no longer working with offMetro. Allison is a native New Yorker, who has lived in Rome, Tuscany, Melbourne, Toronto and Los Angeles. She frequently contributed travel pieces to Family Travel Forum, using her own children as guinea pigs as they travel the globe. She never missed a chance to sample local delicacies, as her love for travel goes hand-in-hand with her love for food and wine. 
Josh Laskin is a freelance travel writer and photographer based in the White Mountains of New Hampshire. When he is not at work or on the road, you can find him in the mountains snowboarding, climbing, hiking, fly fishing, mountain biking, and eating bagel bites.
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Kate E. O’Hara is a New York based freelance writer and photographer who loves all things food—especially the people who make it and market it. Her writing aims to capture the essence of the food experience; the stories that go well beyond a plate of ingredients. In addition to her love of food, Kate is also known to have a hankering for red wine and craft