Phase 2 of NYC’s reopening plan is in full gear which means you might just be dining outside your favorite restaurant this weekend. That’s why it’s easy to forget that new restaurants that opened during this pandemic need our support. So this week, we’re highlighting Pulkies, a new take out spot that reminds us all we don’t need Thanksgiving to enjoy a bird that would kill us all in our sleep if given the chance.

Focusing on Jewish-style barbecue, Pulkies is differentiating itself from NYC’s other barbecue joints by specializing in turkey and brisket. We’ve eaten a ton of barbecue in our time and can’t recall a barbecue joint that put its turkey front and center, so we’re happy to see someone taking a chance on the bird Ben Franklin wrote was “much more respectable” than the bald eagle. We also can’t recall a BBQ joint serving bald eagle, which is proof turkey is probably more delicious.

Chef and Managing Partner Harris Mayer-Selinger’s menu is an interesting mix of Jewish deli staples and American barbecue classics. Here, you’ll find a New York take on “southern caviar” aka pimento cheese, honey buttered corn bread, chopped liver, borscht gazpacho, and mini matzo balls to fill up your tray. The point is to stock up on meat at any barbecue spot, and Pulkies offers both pulled and pastrami style barbecued turkey. The move is to get both of course, but also to not forget there’s also BBQ brisket and BBQ chopped beef. For fans of vegan sandwiches, the BBQ Sloppy Joseph is made with cauliflower and chickpea hash. For dessert, cinnamon babka bread pudding, stawberry cheesecake cups, and coconut cream pie offer a sweet ending to a smoky and salty meal.

Currently offering take out and delivery out of a kitchen in Chelsea Market while their search for a permanent location takes place, guests can review Pulkies full menu and place an order here.