{"id":932195,"date":"2026-07-13T15:03:22","date_gmt":"2026-07-13T15:03:22","guid":{"rendered":"https:\/\/www.europesays.com\/us\/932195\/"},"modified":"2026-07-13T15:03:22","modified_gmt":"2026-07-13T15:03:22","slug":"bark-barbecue-opens-8000-square-foot-bushwick-flagship-bringing-dominican-inspired-texas-bbq-to-brooklyn-brooklyn-paper","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/932195\/","title":{"rendered":"Bark Barbecue opens 8,000-square-foot Bushwick flagship, bringing Dominican-inspired Texas BBQ to Brooklyn \u2022 Brooklyn Paper"},"content":{"rendered":"

When Ruben Santana began smoking brisket in his Ozone Park garage<\/a> during the COVID-19 pandemic, he did not imagine the backyard hobby would grow into one of Brooklyn\u2019s newest culinary destinations.<\/p>\n

Now, after years of pop-ups, Smorgasburg<\/a> appearances and a successful run at Time Out Market New York, Bark Barbecue has opened the doors to its first standalone restaurant \u2014 an 8,000-square-foot flagship at 25 Thames St. in Bushwick<\/a>.<\/p>\n

\"\"Photo by Cole Saladino<\/p>\n

The opening marks a major milestone for the brand, which has built a loyal following by combining traditional Central Texas barbecue techniques with the flavors and traditions of Santana\u2019s Dominican heritage.<\/p>\n

Founded in 2020, Bark Barbecue takes its name from the flavorful crust that develops on smoked meats during the slow-cooking process. Entirely self-taught, Santana honed his craft through YouTube tutorials, experimentation and conversations with pitmasters around the U.S. before serving customers curbside outside Vito Locascio Field in Queens.<\/p>\n

\"BarkBark Barbecue\u2019s sides include arroz congr\u00ed, Dominican-style mac and cheese seasoned with adobo and oregano, sweet Dominican torta, maduros, coleslaw, smoked sweet potatoes and criollo-style barbecue beans.Photo by Cole Saladino<\/p>\n

At the heart of Bark Barbecue\u2019s menu are meats smoked high and low over white oak, a process that takes up to 48 hours. Imported Dominican oregano, high-mountain honey, house-made adobo, sofrito, and naranja agria are incorporated throughout \u2014 flavors that reflect Santana\u2019s upbringing.<\/p>\n

Other favorites include brisket, pork ribs, smoked carnitas, pulled pork, chickarr\u00f3n and rib tips, while the flagship also introduces new offerings like Cerdo a la Le\u00f1a, a pit-smoked whole hog inspired by Dominican celebrations. Signature sandwiches include the Tres Golpes and the New York Times-recognized Chopped Chicharr\u00f3n & Brisket.<\/p>\n

The sides continue that blend of barbecue tradition and Caribbean influence. Diners can choose from arroz congr\u00ed, Dominican-style mac and cheese seasoned with adobo and oregano, sweet Dominican torta, maduros, coleslaw, smoked sweet potatoes and criollo-style barbecue beans.<\/p>\n

The restaurant also features a dedicated coffee program, known as Cafecito, that highlights Latin American and Dominican coffee traditions. Specialty beverages include Dominican cortados, coconut-infused espresso drinks, hot chocolate and cold-brew creations, alongside freshly squeezed juices, teas and breakfast tacos served each morning until 11 a.m.<\/p>\n

The space itself also shies away from the rustic aesthetic often associated with barbecue joints. Bark Barbecue combines exposed brick, white oak paneling, polished concrete floors and oversized industrial fixtures with a glass wall that allows diners to view four custom smokers in action. An elevated performance stage, communal seating and an outdoor patio create a gathering place for all visitors.<\/p>\n

The restaurant\u2019s beverage program will eventually feature New York craft beers, Dominican Presidente lager, wine and specialty cocktails. However, beer and wine service is temporarily unavailable while the restaurant seeks state liquor licensing approvals.<\/p>\n

\"BarkBark Barbecue\u2019s Cafecito is designed to spotlight Dominican coffee traditions and will be served daily until 11 a.m.Photo by Cole Saladino<\/p>\n

Bark Barbecue held an official grand opening earlier this month, bringing together the local and broader city community to experience their newest addition. In a statement to Brooklyn Paper, Santana said that the permanent location offers \u201ca place where people can come together, share a meal and feel at home.\u201d<\/p>\n

\u201cBark has always been about bringing everyone around the table; and that\u2019s the sense of connection we hope guests feel when they walk through the door, whether they are visiting for the first time or returning with friends, family, and the people they love,\u201d he said. \u201cThe room has been filled with neighbors, families, and guests who have traveled from near and far to visit. It is a reminder that Bark has become something bigger than us. It\u2019s a reflection of New York.\u201d<\/p>\n

Bark Barbecue\u2019s<\/a> Cafecito opens daily at 9 a.m., with lunch service beginning at 11 a.m. The restaurant is open until 10 p.m. on Mondays and Wednesdays and until midnight Thursday through Sunday. It is closed on Tuesdays and currently operates on a walk-in basis without reservations.<\/p>\n","protected":false},"excerpt":{"rendered":"When Ruben Santana began smoking brisket in his Ozone Park garage during the COVID-19 pandemic, he did not…\n","protected":false},"author":3,"featured_media":932196,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[5122],"tags":[5229,26874,375920,375921,149602,375922,51004,34484,375923,18152,15713,375924,26150,66296,82532,405,403,50,2295,5226,5225,5228,5227,375925,323113,375926,9207,241170,239199,67,586,132,5230,68,2969],"class_list":["post-932195","post","type-post","status-publish","format-standard","has-post-thumbnail","category-new-york","tag-america","tag-barbecue","tag-bark-barbecue","tag-brooklyn-business","tag-brooklyn-dining","tag-brooklyn-food-scene","tag-brooklyn-restaurants","tag-bushwick","tag-bushwick-eateries","tag-caribbean-cuisine","tag-coffee","tag-dominican-food","tag-food-news","tag-local-restaurants","tag-new-restaurant","tag-new-york","tag-new-york-city","tag-news","tag-newsletter","tag-newyork","tag-newyorkcity","tag-ny","tag-nyc","tag-nyc-food","tag-restaurant-opening","tag-ruben-santana","tag-small-business","tag-smoked-meats","tag-texas-barbecue","tag-united-states","tag-united-states-of-america","tag-unitedstates","tag-unitedstatesofamerica","tag-us","tag-usa"],"share_on_mastodon":{"url":"","error":"Validation failed: Text character limit of 500 exceeded"},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/932195","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=932195"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/932195\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/932196"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=932195"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=932195"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=932195"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}