Cadillac Ranch's menu displays an array of grill-branded steaks, burgers, and sandwiches. Destroy a tower of onion rings ($7.99) in a mighty feat of digestible demolition before selecting from a sandwich parade that includes bread-cushioned portions of pulled pork ($9.99) and Cadillac's philly cheesesteak ($11.99). Burgers are available in a variety of incarnations, including steak form ($9.99), glazed in barbecue sauce ($11.99), or blanketed in a blizzard of blue cheese and bacon ($11.99). Cadillac's entree selection pays homage to the South's most famous barrel roller with Jack Daniels barbecue ribs ($14.99/half rack). The full bar fertilizes empty glasses with nectars such as Cadillac's specialty cocktails ($12) including the Mango Ranch martini, which captures the flavor of a freshly wrangled fruit with mango purée, a sour punch, and mango vodka.
Spiced up by the saucy skills of chef Howie “Bulldog” Kleinberg, who was on Top Chef Miami, Bulldog Barbecue's menu features no-frills, North Carolina–style barbecue. Hearty options—such as the popular beef brisket ($18), shrimp and grits ($18), and baby back ribs ($15–$23), all of which come with Carolina slaw, cornbread, and your choice of side—satisfy stomachs with unmatched sass. Non-carnivores can focus on the selection of fresh salads or a smoked portobello burger with caramelized onions and balsamic mayo ($9). Unlike most restaurants 500 miles beneath the earth's surface, Bulldog Barbecue provides drink items, allowing guests to fight off dehydration with made-to-order lemonade ($2); a root-beer float ($4); or a choice of red wines, white wines, or bubblies.
The greatest of meats are paired with sauce sidekicks, slaying the bland and defending the savory. Q's meats are prepared in an authentic Texas-built Bewley pit roaster or infused with woody goodness in an on-site smoker. Pay tribute by plunging face first into a platter of pulled pork with Texas toast, cole slaw, and beans ($16.95), or by cracking open the crispy skin of a brined, glazed whole chicken ($18), topped against every law of decency with sides such as fried okra and cheese grits (both $6). Tip back a three-bourbon Qhattan with cherry and vermouth ($9) or a 13-ounce glass of Shiner Bock ($7) amid the pleasant aural aroma of live tunes on the weekend, or sneak to the back for a wee dessert of buttermilk shortcakes ($7) and a full rack of dry-rubbed pork spare ribs ($24).
Just as the name suggests, the dishes at Smitty’s Grille get their flavor from the flickering flames of the eatery’s grill. Smoky barbecued pork and brisket pile onto Smitty’s signature pulled barbecue sandwiches, while chefs fire beef short ribs over the same flame. Famous for their lasagna, Smitty's also flips burgers—Angus beef, turkey, and veggie—and coats wings in seven tasty marinades, including teriyaki, garlic, and hot sauce.
Inside the brick oven at Texas Hold'Em BBQ, meats sizzle alongside whole bell peppers. There's a reason why the latter are called The Grilled Stuffed Bell Peppers Bluff—behind the vegetable exterior and under the blue-cheese crumbles lie hidden helpings of beef or pulled pork. The restaurant's menu carries its poker theme across meals such as the Nachos Two Pair and the All In sandwich, but its classic barbecue dinners have no need for a new name. Guests can order chicken, ribs, sausages, and brisket to pair with traditional sides, including baked beans and corn on the cob. At the bar, a catalog of craft beers from assorted breweries counterbalances saucy bites more refreshingly than iced glasses of more sauce. With TVs spread along the length of the bar and a penchant for private sports parties, Texas Hold'Em BBQ advocates for team spirit in addition to smoky roadhouse dining.
Bar-B-Que Beach vanquishes cravings with a menu dominated by meaty masterpieces concocted using a variety of barbecue approaches. Put hand shovels to work digging into starters such as the fried dill pickles served with a tangy dipping sauce ($6) or the bucket of bones, a generous sampling of traditional dry-rubbed spare ribs, spiced and slow-cooked in an authentic wood-smoked barbecue pit ($8). Rib platters include the infamous baby back ribs ($13 for half slab, $19 for full slab) both with two sides) with a choice of original or Sweet Georgia Brown barbecue sauce and two sides, as well as tender barbecue pork spare ribs seasoned with the award-winning rib rub ($15 with two sides). The menu rounds itself out with a bevy of burgers, steaks, surfside items, and sandwiches.
Waiters whirl through Grimpa Brazilian Steakhouse's streamlined interior, dancing with swords that skewer more than 15 kinds of meat. Diners can sample steaks and an 18-item salad bar and hot buffet in the art-strewn dining room or on the outdoor patio, where swaying palms and ghost cowboys bring to mind traditional gaucho camps. An onsite wine cellar accommodates international vintages of red, white, and bubbly, and an à la carte menu allows chefs to pair tender cuts of beef and fish with gourmet sauces and sides.