The Big Apple?

So, why is New York called the Big Apple anyway?

Story has it that in the early 1920’s, the term “apple” was used to reference the many horse races in New York City. Apple was what people called the prizes awarded for the winners of the race. Digging through our reference books, we discovered an article in the New York Morning Telegraph, which referred to New York City’s races “Around the Big Apple”. It was rumored that the newspaper got the term from jockeys and trainers who aspired to race on New York City tracks. The called it… “The Big Apple”.

In 1971 the city officially adopted the Big Apple in a campaign to increase tourism. The campaign featured red apples in hopes that they would serve as a bright and cheery image of New York, in contrast to the then belief that New York City was dark and dangerous.

The term stuck, and nearly a century later guests from all over the world have come to have their own bite of the Big Apple.

Barbeque Best Bets

We are back from San Antonio after attending the annual Association for Destination Management Executives (where we were even nominated for an award!), and where the sun and southern comfort are never in short supply.

But after the long haul back to New York, we must admit – we can’t get the taste of big Texas barbeque out of our heads! So today’s blog is dedicated to BBQ joints both big and small, that make New York a contender with some of the best smoke houses in the country.

Dinosaur Bar-B-Que

Head up north to Harlem to have a taste of some of the best finger lickin’ foods. Everyone in town knows Dinosaur Bar-B-Que, and everyone has made at least one trip on the 1 train to have a taste of their tangy creations. Try the “Big Ass Pork Plate” for a real treat of St. Louis-cut glazed ribs. Keeping it real, Dinosaur has an extensive beer list highlighting selections from the Northeast.

Johnny Utah’s

One of the newer residents to Rockefeller Center, Johnny Utah’s may be best known for housing New York’s only mechanical bull. But look further… let your stomach follow your noses down the mining shaft passageway into the old saloon-style restaurant. The main event happens in the kitchen, behind the old wood smoker pit containing hickory, fruit, and New York State apple wood logs. Jalapeno Hominy Grits and BBQ sliders will grace your mouth with such deliciousness you’ll have to say Yee Haw!

Hill Country

Make your way to the Flatiron District, and you’ll run into another urban tribute to Texas, Hill Country. Wait in line with your ticket (think Katz’s Deli) and pick n’ choose your any of your favorite BBQ creations. One of the favorite local spots of the Shackman Associates team, this is a sure bet if you’ve got a brisket & beer hankering.