Daisy May's BBQ   

On the corner of 11th Avenue and 46th Street, a large red neon BBQ sign turns as if on a vertical rotisserie, announcing a flavorful addition to a rather drab area of Manhattan. Hordes of hungry New Yorkers flock to this take-out counter to appease their pent-up down-home cravings, inspired by past experiences in the South. For years BBQ hounds have complained that NYC joints did nothing but disappoint. It seems Daisy May's authentic Southern treats have been anointed the Big Apple's real deal. Daisy May's not only uses wood to smoke their meats, they offer dishes that pay homage to Southern BBQ masters. The Kansas City sweet and sticky ribs are fall-off-the-bone tender; and the Oklahoma jumbo beef short ribs and Memphis dry rub ribs taste imported from across the Mason-Dixon Line. Pit master Adam Lang -- who interestingly spent time at Daniel and Le Cirque -- is thrilled to have traded in his saucepans for sauces, his pate for pastes. -- Ashley Lederer