Why We Love Townline BBQ

News and Culture from the vineyards on the North Fork to the beaches on the South Fork, and all the parties in between, reported from a plank chair in the sand.

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Tripoli PattersonTripoli Patterson is a pro surfer. He’s lived in Bali and New Zealand. He puts together fantastic exhibitions for artists he discovers in his travels. His tee-shirt line’s like Christopher Holland’s on acid. New York’s hipster elite love him. So too do older, more established gallery owners. Among the east end’s young wave riders, he is God. And he is only 24.

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Stanley Stuyvesant | Writer

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Have an interesting story, or weekend recap? Know a local farm stand that's a best kept secret? We'd love to hear about it, and have you write about it. If you'd like to be a guestwriter for us, send me an email!

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Why We Love Townline BBQ

Because the menu is simple, rib-stickin Texan ‘cue. Because the menu’s printed on a board, McDonald’s style, in fat red letters. Because the staff are friendly, and honest. “You sure you want that?” one asked Rachelle after she ordered the fried mac ‘n cheese. Because she did want it, and rightly so.

Because, in addition to burnt ends, pulled chicken, and ribs, Townline also offers something called Texas caviar, a mix of black-eyed peas, peppers, onions, and lime chili sauce. Because the decor is a mix of industrial chic and rustic lodge. Because a meal there will tide you over all week.