Most barbecue joints slather their food in one type of sauce—the smoky Texas style, the sweet Memphis style, or the vinegary North Carolina style. That’s not the case at Red's Backwoods BBQ. There, six signature sauces from various regions coat fall-off-the-bone ribs, slow-cooked pulled pork, and juicy chicken.
The chefs also use a secret rub to bring out the flavor of their homemade gator bites. And though the large portions of meat and two sides offer filling meals by themselves, taste buds pine for decadent Southern sweets such as housemade banana pudding, Kentucky bourbon pecan pie topped with scoops of ice cream, and frothy root-beer floats that harken back to a simpler time when everyone moved at a slower pace and rode dinosaurs everywhere.
Scattered pimento-like across the Boca Raton area, Mitch and Cory Shidlofsky's microcosmic Brooklyns serve teetering deli sandwiches and hearty breakfast fare. Every morning, diners tuck into 20 types of bagels, including egg, sunflower seed, pumpernickel, and marble, and slather them in cream-cheese flavors such as scallion, honey walnut, and strawberry. Sweeter options abound as well, including challah french toast, and Oreo pancakes that help children-at-heart relive their glory days when their heads were the size of cookies. Gloriously messy sandwiches star on the lunch menu—foremost among them the New Jersey sloppy joe, in which roast beef, corned beef, and turkey spill out from under russian dressing and coleslaw.
According to The Boca Raton Tribune, Café Auribeau is a perpetual work-in-progress as owner and chef Allan Seiler constantly evolves his menu to reflect his love of French cuisine and the response he gets from his clientele. Serving up a combination of authentic French dishes and American staples, Café Auribeau gives locals an opportunity to taste French cuisine, without having to wait for their meal to get its own passport. "Auribeau" is French for "beautiful surroundings"—a fitting name for an eatery with large, airy windows, weathered wooden booths, colorful potted flowers, and bright white tablecloths in the outdoor seating area.
Floridians looking to get a taste of Chicago have to travel no further than the closest HotDogOpolis, where the cooks serve Vienna Beef franks in the style made famous in the Windy City: piled high with mustard, onion, green relish, a dill pickle, tomato wedges, pepper, and a dash of celery salt. Other styles of hot dogs stay warm underneath a heap of sauerkraut or dunked into cornmeal batter, and a host of sausages, char-grilled burgers, and sandwiches also make an appearance on the menu. Cooks at the Boca Raton location, dubbed “PitaOpolis,” also stuff roast beef, tuna, and chunky hummus inside pitas, according to recipes designed by Chef Gary Wood.
The chefs at each Copper Canyon Grill, a mid-Atlantic favorite, craft their regional American dishes from scratch every day. Their kitchens fill with flames and savory aromas as they roast meats and vegetables over hardwood fires, making customers happy, but leaving behind bare earth at local basketball arenas.
The kitchen yields hearty servings of grilled prime rib and filet mignon, ahi tuna and Atlantic salmon, and Delmarva-style crab dip and Eastern Shore jumbo lump crab cakes. It also tempts with a signature rotisserie chicken and jalapeño- and serrano-pepper cornbread baked in an iron skillet.