Equipped with recipes from seasoned barbecuing team Jacked Up BBQ, the cooks at Meat BBQ Company serve up platters of pulled pork, succulent racks of ribs, and smoky beef brisket. The eatery's dry-rubbed meats smoke over hickory wood for five or more hours before cooks add a zesty barbecue sauce glaze.
The chef at Zaika Barbeque & Grill pulls 14 years of experience out of his hat as he prepares traditional Pakistani dishes cooked- and spiced-to-order with halal ingredients. As he barbecues chicken, lamb, and beef, he locks spices and flavors into kebabs, whereas his tandoor oven slowly lets juicy chicken tikka stew and gather up as much flavor as it can. Waiters guide diners through the wide selection of entrees, which includes vegetarian curries and rice dishes. A petite menu of Pakistani desserts coddles sweet teeth after dinner, assuaging their ever-present, irrational fear of the tooth fairy.
Muscle Maker Grill grew out of a small smoothie shop, where owner Rod Silva prepared health-conscious alternatives to fast food. The restaurant has since expanded with a menu tailored to accommodate diners with vegetarian, carb-free, and gluten-free diets. The crew prides themselves in creating healthy versions of popular foods, and continues to serve the shop’s original protein shakes with favorites such as chocolate peanut butter and strawberry banana. Additionally, Muscle Maker Grill displays the calorie count for each dish on the menu.
The resident grill masters at Uncle Jimmy’s Backyard BBQ baste ribs, chicken, and pulled pork with zesty sauces, rounding out their menu of flame-kissed grub. Diners can oil rusty jaw hinges with meal-prefacing portions of fried zucchini strings ($6.50) or rent a forklift to ferry caramelized onions, fresh ricotta, and pulled pork from slices of barbecue pita pizza ($8) into waiting mouths. Rotisserie grilled chicken ($12 for a half bird) arrives dressed in barbecue sauce or lemon oreganata, and the Pig Out combo platter ($17) conquers carnivorous hunger pangs with a mighty triumvirate of pulled pork, ribs, and italian sausage. Each entree, such as the popular kansas city baby back ribs ($16 for a half slab), comes with two side dishes, such as sweet mashed potatoes or corn muffins, arriving on plates known to begin tugs of war with diners for the rights to them.
Named after a small Dominican province, Macorix Bar-Restaurant & Grill has been a welcome sight to Central American and Carribean immigrants for some 20 years. Today, second-generation owners Steven Almonte and Elbys Gonzalez retain those familiar traditions amid a modern ambiance. Guests can slide up to the mahogany bar for a refreshing libation, or enjoy their meal on the outdoor patio. Steven and Elbys's chefs create dishes that range from mussels fra diavolo and steak with saffron rice to calamari and grilled pork loin.
There's a 1,000-mile stretch between Japan's coasts and northern China, but those regions' flavors share close quarters in the kitchen of Matata Asian Cuisine. At one moment, the resident chef might be found slicing sushi-grade fish; the next, he might turn to sear a hibachi steak or grill savory mushu pancakes. Diners can also sample the piquant cuisines native to Indonesia, Malaysia, Thailand, and Vietnam; creamy curries, sizzling stir-fries, and Sambal-spiced shrimp are just a few options.