The aroma hits you first. It could be the brisket fresh off the smoker, or the candied yams carmelizing similar to how grandma use to make them. No matter the dish, D's Original Take Out Grill makes sure it's menu carries the soulful essence of owners Damon and Wendy Stalworth's southern roots. He whips up Louisiana-style chicken sausages, and coats St. Louis-style ribs in a sauce inspired by his grandmother's recipe, which is now sold at Whole Foods. Diners can also enjoy the signature sauce on wings or take bottles of the sauce home to paint edible murals on open walls.
Despite their restaurant's moniker, the chefs at Johnny Rebs' Southern Roadhouse aren’t averse to local ingredients. In fact, all their produce comes from California growers. But rather than recreate Southern flavors, they prefer going straight to the source, relying on Virginian and North Carolinian farms to send country hams and Delta farms to send catfish. Said catfish simmers beneath mountains of slaw in po’ boys, one among Johnny Rebs’ many housemade Southern staples, which range from creole shrimp over cheddar grits to pulled pork slow-smoked up to 12 hours.
Though steeped in traditional Southern cooking, Johnny Rebs’ critically acclaimed culinary team puts its own twist on Southern and American staples alike. To wit: grilled cheese made with pimento and jalapeños, as well as deep-fried apple pie, which bubbles in a deep fryer stolen off a Georgia windowsill. Complemented with “suds” and “squashed grapes”—Johnny Rebs’ speak for beer and wine—feasts unfold amidst a rustic dining space made to resemble a cozy, wood-paneled home. Before the table fills up with smoked and fried meats, guests can snack from a bucket of peanuts. They're free, but any quarters diners donate in return go straight to charities such as the Granite Mountain Hotshots.
Grilled over charcoal, smoked with hickory and oak, and smothered with an artful balance of homemade sauce and seasoning. When it comes to barbecuing Kansas-style spareribs and half-chickens, the pit masters at Brothers Barbeque draw on more than 30 years of experience to infuse each slab of meat with smooth, smoky flavors. Beef, hot links, and tri tips undergo a similarly thorough treatment before filling sandwich rolls, and the cooks slather pork ribs from Farmer John in a blend of spices more secret than the robot that does all of the president’s biddings.
Southern-style sides, including potato salad and baked beans round out Brothers Barbeque's menu, and can be enjoyed as carry-out or shipped to homes in vacuum-sealed, dry-iced packaging. The barbecuing team also caters small parties and large events, including numerous smooth-jazz festivals every year.
At Smoke Star BBQ, every cut of meat is slow-smoked and slathered with house-made barbecue sauce. Smoked pulled pork, baby-back ribs, chicken, and beef brisket come à la carte, accompanied by two sides and bread, or layered between buns. Sides such as potato salad, baked beans, and coleslaw accent meaty entrees, creating full meals for dining in, delivery, or catered events such as birthday parties or anti-Arbor Day demonstrations.:m]]
It didn’t take long for Brian Kozak to discover his passion for food: at the age of three, after he first tried shrimp cocktail and crème brulee, he would spend hours leafing through cookbooks and family recipes in his parents’ kitchen. His fascination with food led him to build an impressive culinary resume: after graduating from Le Cordon Bleu, Brian spent four years cooking for Bon Appetit, opened his own catering company, and learned how to fold a puff pastry according to army-bed making standards. Today, he demonstrates his culinary prowess as the resident Chef at Sage Restaurant and Lounge. Kozak’s influences span the globe: try the Spanish saffron paella with chorizo and shrimp, or any of six 10-inch pizzas. The dining room also has global flair, from its Tuscan yellow walls to its terra cotta tile floors.
Sweeping contours shelter So Hyang's upscale Korean fare, prepared with an eye towards healthfulness and authenticity. Known collectively as banchan, a set of small plates laden with kimchi, potato salad, and marinated vegetables accompany the entrees like so many ducklings following a man in a duck costume. Forming one of the signature dishes of the Korean peninsula, the seafood and scallions of haemul pajeon are griddled together in a savory pancake. Asian pear adds sweetness to the broth of mul-naengmyeon and the marinade of grilled short ribs, eschewing the need for added sweeteners and pairing well with vinegar or spicy mustard sauce. Vegetarians may request alternative items to munch between sips of sweet, vodka-like soju or soda-like soda. Asian American pop group Far East Movement found So Hyang's sleek atmosphere sufficiently party-friendly to be featured in their video for "Like a G6".