About Pig Beach


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About Pig Beach


About Pig Beach

Pig Beach is the critically acclaimed barbecue restaurant located in the Gowanus neighborhood of Brooklyn from two-award winning barbecue teams, Salty Rinse and Ribdiculous Bar-B-Krewe with Chef Matt Abdoo at the helm (Del Posto). At Pig Beach, the all-star team brings an eclectic barbecue-focused menu to the Gowanus waterfront showcasing the range of barbecue varietals inspired by their competitive trips across the country.

In the fall of 2017, Pig Beach unveiled a 7,000 square-foot indoor addition, harnessing the relaxed vibes and meat-centric eats made popular at the outdoor restaurant with a broader menu of year-round offerings.

Pig Beach Mission Statement


Pig Beach Mission Statement


Pig Beach is an exciting new foray into the Smoked Meat Universe, unlike anything in New York City to date.

We use tried and true BBQ technique while adding worldly influences and forward-thinking cooking.

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The highest quality meats and market produce are our standard. With our mixture of a new approach to “BBQ," 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.

Whether it’s NYC-style pastrami, Italian-style charcuterie, Za’tar rubbed leg of lamb, Yuzu glazed smoked duck or good old Buffalo chicken wings, the focus will always be on the best ingredients, thoughtful cooking and the guest experience.

Pig Beach Team


Pig Beach Team


 

get to know our chef

 

MATT ABDOO

Chef

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Since 2016, Matt Abdoo has been the chef/partner of the beloved Brooklyn barbecue restaurant, Pig Beach. The restaurant has been celebrated by diners and critics alike including a great review from Eater’s resident meat expert Nick Solares, who named Pig Beach one of their “Essential Barbecue Restaurants.“. Matt first earned his BBQ chops during his time working on America’s highly competitive barbecue teams, Salty Rinse, receiving 2nd place medal for Whole Hog in 2015 and 1st Place for Best Sauce (Mustard) at the annual Memphis in May World Championship. Prior to opening his own restaurants, Matt was the Chef de Cuisine of Del Posto and during is tenure, the restaurant received a coveted four-star review from the New York Times, and the Relais & Chateaux distinction. Matt is a frequent guest chef on The Today Show and has appeared on NBC’s The Chew and DirecTV’s Fantasty Zone.