GOWANUS — Another season of al fresco dining with a side of Superfund is underway in Gowanus — and this time the party won't end come fall.
The outdoor barbecue joint Pig Beach opened May 25 and will serve award-winning ribs and other grilled and smoked meats prepared by chefs who compete at national barbecue competitions.
The 150-seat, 13,000-square-foot venue is at 480 Union St. and overlooks the heavily polluted canal next to the Union Street bridge. The pop-up BBQ opened as a trial run in May 2015 and was open until October.
This year the owners plan to keep the eatery running year-round by putting seating inside the neighboring Green Building, a popular wedding and events venue, a spokeswoman said.
Pig Beach will have a new menu this year that will include "championship" baby back ribs, rosemary and garlic rubbed tri tip and slow-cooked turkey, the restaurant's owners announced.
There will also be chicken wings, burgers and hot dogs. The menu will have a few veggie items such as grilled corn and purple slaw with jalapeno and pineapple.
The drinks list includes cocktails, craft beer and wines on tap.
The chefs behind Pig Beach compete on two barbecue teams, Salty Rinse BBQ and Ribdiculous Bar-B-Krewe, which was started by Balthazar chef Shane McBride. Salty Rinse BBQ won seventh place in the whole hog category at this year's Memphis in May world barbecue championships, and took home the first place trophy in the mustard sauce division.
Pig Beach will also host a rotating cast of guest pitmasters from around the country who will prepare regional specialties. The series will start June 8 with pitmasters from Pappy's Smokehouse in St. Louis, Mo.
Other recent comings and goings on the Gowanus restaurant scene include the following:
► The Pines at 284 Third Ave. (and Caroll Street) will host Josephina, a pop-up taco stand in its backyard.
► The owners of Park Slope restaurant Henri on Fifth will take over the space previously occupied by Pickle Shack at 256 Fourth Ave. and Carroll Street.
