Cuisine:

• Barbeque, Grill
• American

Wexler's Description:
For diners who may avoid barbecue because of the dreaded, post-dining Wet-Nap, sophisticated Wexler's in the Financial District is heaven sent. The restaurant's in-house smoker flavors just about everything, even the cocktails. While the menu features barbecue's mainstays such as short ribs and pork chops, chef Charlie Kleinman's creativity shines in dishes such as the moist, smoked sturgeon, made all the more memorable by the additions of sweet parsnip mash and cornbread cakes baked with smoked lobster. Barbecued scotch eggs, wrapped in the burnt ends of short ribs, are elegant and addictive. More haute comfort sides include bite-size hush puppies that melt in the mouth like corn pudding, paired with oyster stew---the lightly poached Tomales Bay oyster in silky broth leaving an even longer-lasting impression. A sour cream Japanese pear pie calls to mind the more traditional apple version---the standard hunk of cheddar cheese on the side, however, is replaced with a more refined aged Winchester Gouda, cleverly rolled into the crust for a subtle yet savory experience.


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