The Beast

Frenchman Thomas Abramowicz spent a year training in central Texas and tracking down everything he would need (meat, wood, Bourbon) to open the first authentic smokehouse in Paris. Beef is king here, in the form of slow and low smoked brisket and gigantic ribs, but barbecued chicken, baby back ribs and pulled pork also feature on the short menu. Vinegary cole slaw and steamed vegetables instead of baked beans or mac & cheese, but you can still expect to finish with pecan pie. Or just have another Bourbon – there are more than 50 to choose from – including impossible to find Pappy Van Winkle’s and a 22-year Elijah Craig – plus a handful of craft beers and natural red wines. Read the backstory here.

Address: 27 rue Meslay, 75003
Nearest transport: République (3, 5, 8, 9, 11)
Hours: Closed Sunday & Monday; Open Tuesday-Saturday for lunch and dinner
Reservations: Reservations not accepted
Telephone: 07 81 02 99 77
Website   Facebook

Additional Location

Address: 78 boulevard de Belleville, 75020
Nearest transport: Couronnes (2)
Hours: Closed Monday
Reservations: Reservations not accepted

The Beast in photos

What people are saying

David Lebovitz (2015) “Even hard-core bbq fans have been were impressed by this Paris barbecue. And so were we, when we went for lunch, which proved a reasonable time of the day to eat… I’m happy to report also that we had an excellent selection of sides… Kale with brisket, macaroni and cheese with sharp English cheddar, homemade baked beans, and our favorite, potato salad, was less-heavy than its American counterpart that you get at stateside barbecue joints.”

The New York Times (2015) “Thomas Abramowicz, a barbecue-mad Frenchman who gave up a career in luxury marketing in New York City to become a pit master, calls his two-ton, Texas-made custom smoker “the beast,” and it’s also the name of his popular restaurant, which opened in October. Along with great barbecue, it has the best selection of bourbons in Paris.”

Figaroscope (2015) “Dans un décor léché, ce fast-food de luxe propose des viandes fumées pendant 15 à 20 heures (poitrine de bœuf ou plat de côte de bœuf Black Angus, effiloché ou travers de porc fermier, poulet) et une sélection de 70 whiskies américains (bourbons et ryes) à une clientèle branchée, que le self-service et la vaisselle en carton ne semblent pas déranger.”

Timeout (2014) says that the XXL ribs melt like butter, but says the sides are bland and over-cooked. They advise that if you arrive after 8pm, you should expect to wait in line.”

Table à Découvert (2014) “J’ai choisi la poitrine de boeuf ou « brisket » (une découpe particulière de la poitrine) fumée durant 18h. La poitrine est seulement assaisonnée de sel et de poivre mais elle est tellement goûteuse qu’on dirait la viande agrémentée de bien des aromates. Le gras est présent ce qu’il faut, le noir fumé aussi, ça croustille par endroits, ça fond à d’autres. Moi je me régale.”

Not Drinking Poison in Paris (2014) “Thomas Abramowicz, the young French barbecue afficionado behind hype-scorched new Parisian BBQ establishment The Beast, displays a masterful command of the finer regional nuances of barbeque: things like the provenance and flavour difference of the oak and pecan wood used in the Central Texas-style he prefers; or the origins of the sweeter, more pork-based Kansas-style.”

Le Fooding (2014) “Trained in the art of Texas BBQ outside of Austin, Thomas Abramowicz now nourishes Parisians fans with his slow-smoked meats. Place your order cafeteria-style under the big “ORDER” sign: Black Angus ribs, brisket, pulled pork, baby back ribs or free-range chicken all cooked in the belly of the Beast (the nickname for the enormous smoker that’s fed oak wood 24 hours a day) and served on a metal platter, with homemade BBQ sauce, onions, pickles and the sides of your choice (coleslaw or an unimpressive mac & cheese).”

Paris Bouge (2014) “Dans une atmosphère brute et conviviale, vous trouverez une carte simple et efficace. Cinq viandes sont proposées : brisket, beef rib XXL, pulled pok, baby back ribs et le chicken… Un choix restreint pour une fraîcheur et une qualité des produits au maximum mais surtout la maîtrise des recettes… Ne passez pas non plus à côté de la sauce BBQ, faite sur place et au bourbon… Au milieu du restaurant, vous pourrez vous installer et tester un immense choix de bouteilles, accompagné de viande bien sûr ! Enfin, l’ambiance chaleureuse fait qu’on risque de venir très très souvent cet hiver se réchauffer autour ce barbecue géant!”

4 thoughts on “The Beast”

  1. The Mouth says:

    Hi Patrick, Thomas the owner told me directly that his smoker was custom built in Texas. – Meg

  2. Patrick Hassan says:

    The beast smoker is not American made, false claim but good food, I know I have the same

  3. Michelle T. says:

    Great food, great service, and happy as peach pie that a friend of mine invited me to this place! I’m finally “in the know.” If you want authentic American barbecue in Paris, this is THE place!

  4. Elromanozo says:

    La réservation ? Pas pro ! Uniquement pas SMS (oui, ces gens REFUSENT de décrocher leur téléphone !), et uniquement pour 6 ou plus. L’accueil ? Une attente interminable SANS siège, servie par un serveur au sourire faux qui se fiche visiblement que vous soyez là ou non… “Ah, fallait venir plus tôt !” dit-il narquois, alors que nous avions pourtant tenté de réserver !
    Autant ne pas prendre de réservation du tout, alors, et continuer à faire du chiffre comme des chaînes genre “plomb du Cantal” ou “Indiana Café”…
    Nous sommes partis, déçus, aller manger das un EXCELLENT restaurant : l’Aller-Retour, à deux pas. Je ne reviendrai pas au Beast, parce que j’aime le bon service, et me sentir bienvenu et accueilli quand je vais au restaurant et qu’il fait froid dehors !

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