Restaurant Venture: Delaney Barbecue
What: Full service barbecue restaurant, with multiple mobile outposts, and a robust catering department
Where: New York City
When: 2012 - 2017
Delaney Barbecue was my first restaurant brand, and BrisketTown the first restaurant. It opened as a small, counter-service barbecue restaurant on the South Side of Williamsburg, Brooklyn. The restaurant focused exclusively on the barbecue of Central Texas, and at its time was the only barbecue restaurant in NYC to cook meat outdoors, entirely using hardwood. This distinction allowed us to produce notably different barbecue than the NY had seen for a while, and brought us a good amount of visibility which resulted in numerous awards, lines out the door, and selling out of food on a nightly basis.
Over time, the restaurant evolved, and we remodeled to move into a table-service model. With this change, the restaurant’s menu increased to include appetizers, brunch, dessert, and robust natural wine program.
Shortly after the opening of BrisketTown, Delaney Barbecue was invited to start vending within New York’s beautiful High Line park in Chelsea. Excited about the opportunity, we jumped on it, building out a beautiful cart made from reclaimed redwood from water towers, and a whole new sandwich focused menu.
The logo for Delaney Chicken, designed by Drew Heffron, and was informed by the Delaney Barbecue logo, a cow with dotted butchery lines. We borrowed the same dotted line convention, this time applying it to a chicken. Ultimately, something was missing. A bow tie.
I art directed the design of Delaney Chicken, and drew my inspiration from the pre-fabricated interior paneling of butcher shops and diners of the 1950’s. These elements came through in black varnished headboard wasincoting, powder coated metal panels made to look like antique porcelain steel, and period specific lighting. Our team also wore all white uniforms with black bowties, which underscored the theme.