Northern Barrell

"Such an amazing space. The concept is awesome and the food is delicious. The staff is awesome fast and really personable. Michelle and Chuck, the owners are great people and really want to add to their community. Definitely go check them out"

"Road bikes on the rail trail and then got some food and a beer with my son, a friend and her son today. Loved the Bavarian pretzel, the hummus plate (with lots of yummy pickled things and toasted pita), and devlish eggs. The boys’ chicken tenders and fries were great too. Loved it all. There was a fun football crowd. The boys played a board game while adults got to chat. Awesome place."

"First time visiting and eating here. Surprisingly, we were able to get a table. They had a good selection of beer and the food! Wow! The smoked meats were so delicious. We ordered the 1/2 rib, quesidilla platter. It was enough tonshare with 2 people, but i wish that i had more ribs. I can't wait to go back! It will make a nice destination dinner trip from east greenbush. They have an indoor and outdoor area to eat. Plus, in the winter they can close the 3 large garage doors and enclose the indoor area completely. We will definitely go back!"

"Extremely fast food service, even when the place was packed. Pleasant staff and really great food (the brisket tacos, brisket pile, and fried chicken sandwich especially). A perfect treat for the end of a ride on the bike trail."

"Southern BBQ is difficult to replicate and rarely translates well in the North East, but Northern Barrell is a breath of fresh air. The atmosphere Is friendly, the open air bar gave off a cookout vibe, and the kitchen's smoker was in plain sight. I was lucky enough to know the chef, and he gave me the grand tour. What stood out the most was the kitchen's indoor smoker. It takes a skilled chef to master slow cook or smoke pig parts. Precision in thus context created absolute perfection: The jalapeño rail spikes were bullets of flavor; loaded with sweet pulled pork, wrapped in a savory crispy bacon jacket, spinning a spicy chamber of a classic pairing of slight chard, bitter pepper and pork. It was like a playing Russian roulette with my tongue. The cheese stuffed inside tempered the heat really well. The 2nd course was thier Pulled Brisket Pile. In true southern fashion, smoked brisket tender enough to cut with a plastic spoon. To separate the meat with my fingers felt as satisfying as peeling off a mozzarella stick; smooth, clear striated line, and moist. I'd would love to see ribs on thier menu, and maybe a few mustard and vinegar based sauces. But overall, Northern Barrell created a nice blend of Memphis and North Carolina style BBQ. As someone who was born and raised in the belt buckle of the Bible belt, Northern Barrell does Pork better than any other Faux-BBQ joint in NY's capital region."