Bobby D's executive chef Ron Littig wields more than 20 years of industry experience to carefully craft a menu of American classics in a kitchen that stays open until the wee hours. Diners cast tongue nets toward appetizers such as a mug of Dockside chowder, brimming with clams, scallops, potatoes, and bacon ($5.50). Mac 'n' cheese, cornbread, or no-nonsense cops form unlikely partnerships with handheld fare including the Dallas burger, which flaunts certified Angus beef, chili, and monterey jack cheese ($8.99), or the cheesesteak sandwich with american, provolone, or swiss cheese ($8.99). In the barbecue arena, pitmasters dapple meats in house dry rubs and sauces before slow-smoking them over hickory and apple woods to build dishes such as the pulled-pork platter ($11.99), which, like Dr. Jekyll's mirror, offers a choice of two sides.
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