Bill and Amy Wesolowski were no strangers to barbecue when they opened their restaurant. After all, they'd been grilling up mountainous platters of ribs, pulled pork, and grilled chicken at local parties and special events since 2008. Within their cheerful, sunlit joint, the seasoned caterers and skilled barbecue chefs whip up their signature dishes, along with southern-style sides of barbecue beans, collard greens, and coleslaw. The duo even accommodates vegetarians with meat-free menu selections, unlike other barbecue venues that require vegetarians to wear an itchy wreath of string beans around their necks. Plates pair with bottles of beer as they sit atop the white-cloth tables of the casual dining room, where colorful photographs and drawings of jazz instruments adorn the walls.
Here's the thing about Famous Dave: he wasn't always famous. Dave Anderson inherited his passion for barbecue from his father, a humble construction worker who knew where to find the best barbecue on Chicago's street corners. In 1994, Dave opened his first barbecue shack in Hayward, Wisconsin, and before long, the shack was attracting 5,000 customers weekly?a momentous feat considering Hayward had a population of 1,800. Dave's lifelong pursuit of barbecue perfection had certainly paid off. It gave him a new life's work to be proud of. And, of course, a new first name to put on his passport.
With locations now spread across the U.S., Canada, and even Puerto Rico, Famous Dave's has become a revelation for barbecue fans. It has earned more than 700 awards, including first-place honors for its ribs, wings, and sauces. Most of these awards have Famous Dave's cooking process to thank. For every batch, pitmasters hand-rub high-quality cuts and cook them for hours at a time in live-wood smokers, taking care to not disturb the dragons napping between the logs. For Famous Dave's renowned ribs, the process has an extra step after the smoker, as each rack gets tossed on a grill to caramelize the sauces before serving.
King Henry's Arms welcomes patrons with cool pints and English pub staples. House-made scotch eggs enclosed in sausage precede steaming bangers and mash, thin-sliced corned beef, or shepherd’s pies taking shelter from thunderstorms. Kitchen chefs slather baby back ribs in barbecue sauce and charbroil Angus certified steaks. Live music and open-mic nights provide slickly professional or endearingly amateurish aural backdrops.
Rolly Rocket's BBQ serves southern BBQ straight from their wood smoker in a casual, family-friendly atmosphere. The menu of 24-hour rub-marinated and wood-smoked delights includes slow smoked chicken wings, piles of succulent pulled pork, a variety of racktastic ribs, smoked chicken, as well as homemade deserts. These large portioned plates are often paired with a house recipe BBQ sauce to seal the flavour deal and give diners an excuse to finger paint the walls with their resulting saucy phalanges. Lunch options include corn dogs and sandwiches stuffed with pulled chicken, pulled pork, and non-pulled beef brisket. Spiced specialties can be washed down with a selection of beers and other libations. To up the entertainment ante, Rolly Rocket's has recently installed multiple 50' inch TVs and acquired a premium sports package to make sure no rib nibblers miss a single game. Additionally, nightly events, including live music, make for melodious memories.
Narula's team of chefs proves their dedication to the construction of healthy noshes in their rapid-yet-meticulous preparation of fresh Indian fare. In an effort to sate the gustatory hankerings of all palates, Narula’s affable staff bustles about the kitchen concocting traditional subcontinental dishes such as paneer tikka masala alongside western standards such as a chicken burger dressed like John Wayne. In an effort to maintain a balance between accelerated preparation times and high-quality eats, culinary gurus work tirelessly in the restaurant’s galley, chopping and stirring with the speed and craftsmanship of artisanal cheetahs.