Partners Rob Shawger, Shane McBride and Matt Abdoo (an eight-year alum of Del Posto) originally formulated the idea for Pig Beach when they met working on America’s highly competitive barbecue circuit. The Team recruited Jeff Michner to run the kitchen as Executive Chef in 2015 and, with the help of partners Gary M. Kravetz and Dennis Lu, have grown Pig Beach BBQ from a single seasonal pop up location to a multi-venue, year-round exciting and ambitious BBQ restaurant brand which has won numerous accolades across the Country.
Pig Beach is an exciting foray into the Smoked Meat Universe, unlike anything in NewYork City. We experiment with tried and true BBQ technique, adding worldly influences and forward thinking cooking. Local purveyors, sustainable seafood and market fresh produce are our standard.
Pig Beach is also a destination for contemporary cocktails and wine. With a focus on local breweries and distilleries, we take pride in serving up several local beers and wines on tap as well as a classically-based but inventive cocktail repertoire. With our new approach to “BBQ” and an elevated beverage program, paired with our individual New York City histories, the menu at Pig Beach is an alchemy of multiple cooking disciplines, with a strong focus on live wood fire.
We explore the world with our cooking techniques, highlighting Italian, French, Middle Eastern, Asian and of course American BBQ’s techniques and ingredients. Whether it’s NYC-style pastrami, Italian-style charcuterie, Za’atar rubbed leg of lamb, Yuzu glazed smoked duck or good old Buffalo chicken wings, the focus is always on the best ingredients, thoughtful cooking and the guest experience.
With over 80 years of cooking and restaurant service experience coupled with several top awards at America’s foremost BBQ cooking competitions, this is not an upstart team, but a skilled and knowledgeable group of professional chefs who are taking BBQ culture to the next level.