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Rebecca Hughes
Brisket sandwich by Smokeline. Photo by Rebecca HughesThe recipe for Smokeline's delectable brisket sandwich has its origins in central Texas. Photo by Rebecca Hughes

If you’ve been on the High Line since spring of 2013, you’ve undoubtedly seen (and smelled) SmokeLine. Delaney BBQ’s first Manhattan venture is nestled in the middle of the High Line Food vendors in Chelsea Market Passage at West 15th Street, boasting an elegantly rustic wooden exterior and an incredible smoked-brisket aroma. Dan Delaney, the meat mastermind behind Williamsburg’s BrisketTown, knew as soon as he heard about the High Line that he wanted in. He hadn’t planned on expanding his smoked meat empire to Manhattan quite yet, but, Dan says, “I just loved the idea of serving food in a beautiful space to beautiful people.”

Jennette Mullaney
Photos by Nicole Franzen, Jason Scott courtesy of The Taco Truck, and Patricia Wancko courtesy of Sigmund’s Pretzels

If you, like us, salivate over the glossy deliciousness found in the food section of New York magazine, then you saw this week’s exciting announcement about spring eats at the High Line.

Lamb ribs, brisket sandwiches, and a delectable selection of pies are coming to the park this season—and that’s just at the SmokeLine, the latest outpost of BrisketTown’s Daniel Delaney. Beginning Friday, April 19, there will be nine food vendors on the High Line, offering tasty treats for your next al fresco breakfast, lunch, or dinner.

Follow us after the jump for a quick, hunger-panic-inducing introduction to this season of High Line Food.

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