Two floors of smoked meat
There're plenty of reasons to go west, though those seeking fame & fortune quickly discover that they're the Kings of Wishful Thinking. Going there just to bring you delicious downhome eats: Back Forty West
Morphing their SoHo stalwart Savoy space into a modish lodge, those strolling by BFW may spy a raw stone wall, and a multi-hued bar made from reclaimed Shaker barnwood (sourced from the same guys who supply their pork), but only diners can venture upstairs to a fireplace surrounded by communal seats, art from former patrons & employees, and live edge tables, so you don't have to rest the food aaaaall over you, aaall over meeee! AM eats can be grabbed to go or taken to a table, with flaky treats whipped up by the pastry chef (babkas, scones, etc) it's also "possibly the only place in NY" to get coffee -- whether brewed or by the pound -- from the George Howell outfit Terroir, so you know it'll land you on your feet in the morning. A second-floor smoker, meanwhile, will help fill out a lunch menu broken down by eating styles, from "Hands" dishes like green chili pork-face nuggets, and an East Carolina-style pulled pork sandwich w/ bread & butter pickled veggies, to "Fork" eats including fried chicken & waffles, and lemon-mustard smoked Amish chicken, though it actually takes balls to light up when you know Jedediah is gonna rat you out to the elders
Dinner launches later this month, including large format suckling pig feasts for up to 12, but 'til then drown your sorrow in a special suds collab with Greenport Harbor & Bierkraft they call Super Freekeh, as the chances of getting that any other way during lunch hour is truly wishful thinking.