Episode 65 of Concrete Eats takes us back to a familiar favorite — Bark Barbecue — but this time, they’ve leveled ALL the way up. 🔥🥩🇩🇴
Mel and I head to Bark’s brand-new full-service location in Bushwick, Brooklyn, where pitmaster Ruben Santanafinally has a permanent home for his signature blend of Central Texas barbecue and Dominican flavor. What started as a pop-up, then became one of the standout spots at Time Out Market, is now an 8,000-square-foot restaurant with custom smokers, an expanded menu, and plenty of room to let the smoke do its thing. (Eater New York)
We’re talking brisket, smoked carnitas, chicharrón, ribs, plantains, and all the Bark classics we remembered — plus some new dishes that had us questioning whether Bark somehow got even better.
We’ve been here before, so the question wasn’t whether Bark was good.
The question was: Does the new Bark live up to the Bark we remember?
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