74 rue de la Folie-Méricourt
Melt is the result of a friendship . 2 guys from the prestigious hospitality management school Glion Institute of Higher Education decide to go to new york to live the Dream ..
In New york they discovered Texan Barbecue in
a restaurant in the East Village . Lucky for them , 3 month later the BIG Apple BARBECUE took place in Madison square park. they got a chance to meet with the best barbecue specialists in the country . they decided to take a road trip to Texas and got
lucky enough to be welcome in the most prestigious restaurants in the state (Scott Roberts at THE SALT LICK in Driftwood TX, Aaron Franklin from FRANKLIN BARBECUE in Austin TX, Justin Forton from PECAN LODGE à Dallas . that's where they met Jeffrey Howard
, the Pitmaster and guess what , he got back to Paris with them
Melt is a feelgood house for barbecue lovers. it opened early december and it s been quite succesfull ever since.Slow cooked briskets , pulled porked sandwichs , ribs are the reason to
come here. Everything is well sourced ( black Angus Beef , French Bio Pork ), the service is smily and nice.