Bark Barbecue

Ruben Santana started smoking meat as an Ozone Park pop-up that grew into a Smorgasburg regular before landing a stall on the fifth floor of Time Out Market, with a view of the Brooklyn and Manhattan bridges. His brisket runs Texas-style (beef, salt, black pepper, smoke) while the sides lean into his Dominican heritage: maduros, torta, and a chicharron fried pork belly crispy outside and tender within. The room is communal tables at an industrial scale, ordered at the counter.