Brian Rowe established Piggy's BBQ due to popular demand. Before he owned the venue, the caterer built a network of devoted clients who would repeatedly inquire, "Where's your restaurant?" Brian—whose fondness for barbecue had won him a reputation as the local sauce glossary—built Piggy's BBQ as an answer, piling its buffet-style service line with signature meats. His respect for classic, smoky flavors comes through in the angus brisket, which slow cooks for 14 hours over pecan wood before gracing plates next to sides of handmade onion rings and garlic mashed potatoes. The menu's other meats include ribs, pulled pork, chicken, sausage, and daily specials.
Though he prizes the tastes of barbecue tradition, Brian rarely ignores an opportunity to invent. He's introduced smoked pork wings and barbecue nachos as creative meal options, and he annually updates a special holiday menu to add to Thanksgiving feasts and support new holidays such as Second Christmas. With the Big Pig food truck, he transports his tangy edibles to tailgate parties and celebrations.
Visitors to the permanent location dine in a family-oriented atmosphere that embraces down-home competition—patrons who call a day in advance can try to eat all 6 pounds of the PorkZilla, a 10-inch pulled-pork sandwich that earns its conquerors a T-shirt, a written record of their victory, and a handyman appointment to replace their jaw hinges.
Up in Smoke Pit BBQ's kitchen floods with the aroma of slow-smoking meat, as a team of smoke-savvy culinary artists whip up homemade dishes inspired by barbecue regions across the country. Texas-style Angus beef brisket, Carolina pulled pork, and dry-rubbed Memphis-style ribs pair with homey sides of creamy cole slaw, fried okra, and cornbread muffins. The menu even pays homage to two of the owners' vegetarian wives with meat-free options such as vegan riblets and banana pudding made from sentience-free fruit. Glasses of beer and wine perch upon dining room tabletops, which spread out beneath dark-wood walls and the piercing gaze of a mounted longhorn skull. For breakfast, Up in Smoke Pit BBQ serves up platters of eggs alongside brisket or pit ham, omelets, and breakfast sandwiches.
If 4th Quarter Bar & Grill's big-screen TVs and walls teeming with sports memorabilia don’t prompt cheers from game-day fans, the expansive menu—awash in burgers, sandwiches, and hearty steaks—ought to rouse at least a few salutes. Jerseys from acclaimed players gaze down upon the kitchen's savory creations, which fill mornings with pancakes and egg dishes while whiling away the evening hours with chicken-fried steaks and eight flavors of wings. At the bar, drink slingers deliver frothy pours of more than 60 beers, forging braver hands for dart competitions and more heartfelt sing-alongs with the Internet jukebox. On Tuesdays, trivia buffs go head to head answering questions about current events, historic facts, and pop-culture knowledge, creating a more satisfying blend of comestibles and intellect than Galileo's invention of sliced bread.
As its name suggests, Poor Paul’s Pourhouse provides patrons exclusively with pourables including beer, cocktails, and shots. The bar features a number of freebies such as dartboards with steel-tip darts, four pool tables, and Thursday-night trivia. On Sundays and Mondays, the staff complements drinks with slices of free Gumby’s pizza. The interior features classic, unpretentious wood accents that suggest a recreational haven more than a stuffy boardroom. High-backed wood booths broadcast their coziness and ability to promote posture better than a drill sergeant teaching first graders to the drinkers reveling under understated track lighting. Owner Jim Smith has been preserving this familiar bar atmosphere since taking it over in 1976.
With a knack for speedy service and burger-joint traditions, Zacadoo’s flings freshly grilled burgers, hot dogs, and cuts of chicken into pillowy buns and biscuits for on-the-spot savoring. The menu brims with both morning and midday options, tempting diners with the signature Breakfast in a Cup—a portable meal that mingles grits and cheese with hearty sausage—in the early hours, and slathering toppings over chili dogs, double-steak cheeseburgers, and spicy chicken sandwiches after 11 a.m. or once the sunrise has stopped begging for extra mustard. Freshly brewed cups of Colombian coffee and sweet tea can accompany each savory morsel, while sizzling french fries turn modest entrees into full-size feasts.
Midtown Pass appeases all those ravenous for music and tasty pub fare with regular live acts and a menu of flavorful wings, juicy burgers, and mouthwatering appetizer platters. Guests sup on feasts of tender chicken breast and nachos served until 2 a.m., all while watching live sports on the three projection screens and more than 20 TVs and enjoying games of darts or pool. Midtown Pass shows their hometown pride with walls covered with FSU memorabilia and a working scoreboard showing the score for the Seminoles latest game.