In 1983, "Beefalo" Bob DiMartino began a small-scale catering operation built around no-frills, classic recipes of pit-roasted barbecue, growing his business to include a carry-out joint, sports bar, and even an upscale banquet hall. Bob's process is simple: slow cooking beef, ham, turkey, slabs of ribs and morsels of pork and chicken over smoking hickory fires and not cutting corners with gas jets or heat vision. The sports bar garnishes these backyard-style feasts with plates of oysters, lump crab cakes, and strip steak, as well as sports games on 20 big-screen TVs and rivers of cold beer.
True to its roots as a catering outfit, Beefalo Bob's supplies parties of up to 10,000 with bull roasts, crab feasts, and roasted pigs, as well as rentals of tents, tables, and moon bounces. Fancy occasions find a home in the 250-person Reflections Hall, decked out with chandeliers, DJs, a fireplace, hints of sparkly gold, and a wide-open hardwood dance floor.
The sounds of sputtering grill tops, clattering utensils, and lively conversation fill the dining room at Honey Pig Restaurant, earning it praise from the Washington Post in 2010 as "one of the most entertaining barbecues around." The menu brims with both familiar and adventurous meats, including pork belly, beef ribs, and pork neck. Diners soak in Korean culture via both the food and K-pop, selecting a protein-rich spread and watching as the servers sear their orders on solar-heated tableside grills.
Instead of limiting themselves to one type of cuisine, S & J Crab Ranch has included two of their favorites?Maryland seafood and southern barbecue. Local flavors pile up at the raw bar, where diners can order gulf shrimp by the pound or plates of clams and seasoned mussels; however, as the restaurant?s name implies, crabs are the signature item. They can be steamed and served whole, as jumbo lump crab cakes, or in a creamy soup spiked with a bit of sherry.
Of course, the seafood seeps into the southern-inspired meals as well. A selection of classic southern sandwiches includes fried catfish with creole mustard. Regional cuisine builds out the rest of the menu, giving diners options such as slow-cooked Texas brisket, Carolina-style pulled pork, and st. louis ribs rubbed with secret spices. Even the classic American dishes take cues from S & J?s penchant for the ocean?fresh crab meat bulks up the mac ?n? cheese, and pulled pork and barbecue sauce enhance a pile of nachos.
In its former lives, the space now occupied by J'Ollies Restaurant was a biker bar, a seafood restaurant, and a pub. When J'Ollies moved in, though, that space was transformed into a family-friendly restaurant where diners can feast on pancakes and waffles straight from the griddle, or homemade biscuits bathed in sausage gravy. They can even create their own omelet, filling a hearty three-egg and cheese package with meat and veggies. Later in the day, lunch and dinner options include American classics such as beer-battered cod, meatloaf, and grilled cheese sandwiches.
It's hard to miss Junior's Chicken—not only does its cheerful neon sign catch the eyes, but the aroma of sizzling chicken that wafts out through its front door entices the appetite. Chefs scurry about the intimate eatery, roasting the plump Peruvian-style chicken, and showcasing culinary expertise when crafting other traditional Peruvian specialties such as citrusy seafood ceviche and tender lomo saltado beef. They pair dishes with crispy fried plantains, soft yucca fries, and juicy corn. Diners await their meals in the casual seating area, sipping on Peruvian drinks such as chicha morada and Inka Kola soda. Customers can also opt for delivery services to enjoy authentic Peruvian cuisine at home in the company of their family, friends, or collection of garden gnomes that are almost as good as friends.
Low and slow. That’s how the pit masters at Hill Country smoke their brisket, sausage, ribs, and other meats to get the most flavor out of the aromatic flames of texas post oak. First seasoned with a classic, Texas-style dry rub, the savory victuals can be enjoyed in-house on butcher paper or bought market style by the pound to be eaten at home. Southern-style sides accompany the finger-licking proteins, including cheddar mac and cheese, campfire baked beans, and braised collard greens with bacon. Though the market-style carry-out is a convenient feature, guests looking for the full Texas experience should enjoy their flame-kissed meats in the dining room or the more festive surrounds of the basement Boot Bar. On most nights, live music fills the cafeteria-style eatery, transforming the open floor into a concert venue as guests chow on ribs or stomp their boots to the music. On Wednesday nights, crooners convene for Rock ‘n Twang Live Band Karaoke—named Best Karaoke in 2011 in the Washington Post’s Going Out Guide—to sing their favorite songs about the Alamo.