Bluesmoke.com Website Review

 OUR FLATIRON LOCATION WILL BE CLOSED MONDAY, JANUARY 7 THROUGH THE END OF JANUARY FOR RENOVATIONS. Blue Smoke is a barbecue restaurant rooted in the culinary traditions of the American South and raised in New York City. Chef Jean-Paul Bourgeois draws inspiration from his native Louisiana, serving soulful southern barbecue and sides like Seven Pepper Brisket, Alabama White Wings, and Cornbread Madeleines. Throughout the menu are dishes that feature ingredients sourced from some of the best Southern fa*mers and purveyors, from Anson Mills to Leidenheimer Baking Company. An all-American beverage menu complements the Southern cooking with a wide range of whiskeys, wines, co*ktails, and craft beers from coast to coast. Named for the curl of smoke that rises from the pit, Blue Smoke was one of New York City’s first barbecue joints when it opened nearly 15 years ago, and now has sister locations in Battery Park City and the Delta terminal at John F. Kennedy Airport, as well as outposts in Jean-Paul grew up in the small town of Thibodaux, Louisiana, and received his Bachelor’s degree at John Folse Culinary Institute at Nicholls State University. In culinary school, Jean-Paul participated in an eye-opening exchange program with the Paul Bocuse Institute in Lyon, France. After completing his formal studies, he worked at Étoile restaurant at the Domaine Chandon winery in Napa before moving to San Francisco to help open EPIC Roasthouse as a sous chef under Chef Jan Birnbaum. In 2007, he moved to St. Thomas, where he served as sous chef at two local restaurants on the island. In 2009, Jean-Paul moved to New York and joined the team at Maialino. Over four years, Jean-Paul was promoted several times and ultimately as*umed the role of Chef de Cuisine of Gramercy Terrace at The Gramercy Park Hotel. In 2014, Jean-Paul became Executive Chef of Blue Smoke, overseeing both locations of Blue Smoke, Jazz Standard at Blue Smoke’s Flatiron Upon graduating from Miami University with a Bachelor of Science in Business Management, Jason leveraged his pas*ion for food and