Through Tuesday, April 25 Alain Ducasse’s French bistro Benoit and Brooklyn favorite Hometown Bar-B-Que have partnered for a dinner series fusing French techniques with American barbecue traditions. Every Tuesday this month, a unique menu will be served, featuring dishes such as pulled lamb belly with spring vegetables, cooking jus, and vinaigrette; deviled egg with barbecue rub and chicken cracklings; beef consommé with sliced smoked pork jowl and crispy pork cracklings; and St. Louis pork ribs served with French-style mustard coleslaw and cornbread madeleines.
Pitmaster Billy Durney has been smoking meats since he was a youngster and learned to barbecue from his grandparents in rural Pennsylvania, while Benoit’s newly appointed executive chef Laetitia Rouabah brings a contemporary touch to French cuisine. $95 per person. BenoitNY.com
60 W. 55th St. (between Fifth & Sixth avenues)