Sports Bar

Southern Hospitality

November 20, 2011

Sports Bar of the Year Entry


Southern HospitalityName of Bar: Southern Hospitality
Location: New York City
Square Footage: 3,000
Capacity/Seats: 150
Open Date: July 18, 2007
Website: http://www.southernhospitalitybbq.com

Pickle Chips. Smoked Bologna Sandwiches. Dry-Rub Spareribs. Fried Green Tomatoes with Remoulade. Deep Fried BBQ Ribs. Southern Hospitality, a Memphis-style restaurant and bar located on 1460 Second Avenue at 76th Street, gives New Yorkers their first taste of authentic southern cuisine north of the Mason-Dixon Line.

True southern home-style cooking is nearly impossible to find in Manhattan, but the best barbeque in the country brings its flavor to New York’s Upper East Side with Southern Hospitality by treating patrons to a tantalizing menu of southern cuisine, capturing the taste and spirit of Ayala and Timberlake’s hometown of Memphis, Tenn.

The phrase “Southern Hospitality” has always had the idea that people of the South are particularly warm and welcoming and use proper local etiquette – calling one “Sir” or “Ma’am,” opening doors for ladies, inviting one to their home, and the like. 

At the restaurant, “Southern Hospitality” takes on that philosophy and more. At Southern Hospitality BBQ, you’ll find everyone from Hollywood stars to locals, a menu of fine pulled pork sandwiches, baby back ribs, BBQ chicken, Southern fried catfish and many other southern favorites. All of this is topped off with a true New York setting, marked by flat screen TVs.

“Southern Hospitality’s menu and interior design embody the best of the south while catering to discerning New Yorkers,” said owner Eytan Sugarman.  “Our Memphis-style BBQ restaurant delights diners and shows the true meaning of “southern hospitality.

Regulars get more than just the great food and hospitality when they stop by to catch a game, all-stars such as A-Rod, Darryl Strawberry, Derek Jeter and Nick Swisher are often spotted visiting the Upper East Side sports bar. 

Signature Dishes:
The Southern Hospitality menu artfully blends the freshest ingredient with classic southern recipes. Signature dishes at Southern Hospitality include a Smoked Bologna & Cheese plate, Spicy Chilled Shrimp, Deep Fried BBQ ribs and a new take on Mac & Cheese, made with four kinds of cheeses, among others. The dessert menu features homemade treats such as Peach Cobbler, Blueberry Crunch Cake, and Pecan Pie.


Upon the four-year anniversary of the original Southern Hospitality location, the restaurant remodeled the BBQ joint to bring the aesthetic of the Hell’s Kitchen location to the Upper East Side.

Designed by acclaimed artist Roy Nachum, Southern Hospitality spiced up the elegance of the Old South and incorporated a more rustic-chic design while still capturing the spirit and essence of Memphis rock & roll and meeting the demands of the Manhattan diner.

The new space features many similarities to the west side location including a huge weaving art installation that hangs overhead.  The installation depicts the lyrics from the Million Dollar Quartet spelled out in rusty iron and neon lights, another indication that rock & roll and southern style rebel rousing lie at the heart of the Southern Hospitality philosophy.

Features:
Southern Hospitality proves to be more than a restaurant, offering diners and visitors an entertainment experience.  Performers such as co-owner Justin Timberlake and One Republic have taken the stage to perform for the crowded sports bar.  Prior to dinner, or just for a little after work release, the restaurant offers nightly drink specials that customers enjoy while watching their favorite sports teams play on any of the 14 flat screen TV’s throughout the restaurant and bar. In addition the eatery features an 8-foot-long “beer pong” table, available upon request. Signature cocktails include the Velvet Elvis made with Jack Daniels, Chambord and a splash of sour mix, All Shook Up with Stoli Vanilla, Cointreau and pineapple shaken and garnished with a lime and the Tennessee Tea with Jack Daniels and Cointreau mixed with sweet and sour and touch of cola.



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