The pizza-making pros at Luigi’s Pizza & Pasta eschew sugar, oil, and eye of newt when forging their healthy, grease-free dough, which they bake directly atop sizzling hot bricks. In addition to loading these freshly flung crusts with Canadian bacon, spinach, and roasted garlic, they crown pastas with hand-rolled meatballs and ladles of homemade meat and alfredo sauces. They also help diners conclude their meals with a sweet crescendo by infusing desserts with coffee liqueur and rich ganache.
Proponents of dry rub can be found across the Midwest—Oklahoma’s barbecue joints are an especially good bet. If you ask any of these die-hards, they’ll say that what dry-rubbed meats lack in sauce, they make up for in the delicately balanced flavors of their spices. Rib Crib BBQ & Grill captures these flavors and brings them to its cozy Lakeland restaurant, where guests can feast on chicken, ribs, and briskets smoked onsite over hickory chips. In addition to pit choices, Rib Crib dishes out Southern¬-style sides such as corn on the cob, mac ‘n’ cheese, and slow-cooked cowboy beans that guests can lasso individually with a tiny rope of floss.:m]]
We feature frozen yogurt. Our product is a healthy alternative to traditional icecream and is self serve. Our Yogurt is made in Russellville, AR and contains live and active cultures. We offer no sugar added options for those with specific health requirements. We have 14 flavors daily and offer over 35 toppings and sauces.
All the steaks served at Western Sizzlin are first flame-kissed—cooked with flames licking both sides of the steak at once. As general manager Elgin Hamner states on the restaurant's website, this method preserves the flavors and juices of each slab, including the top-sirloin, rib-eye, filet-mignon, and T-bone steaks that populate the menu. Besides steaks, chefs prepare chicken breasts six different ways, including broiled or drizzled with teriyaki sauce, and they skim shrimp and salmon across the grill’s surface to the rhythm of "Gonna Fly Now (Theme from Rocky)." Diners can also tear into a cheeseburger or a philly steak sandwich underneath the antlered chandeliers that dangle from the ceiling.
The casual eatery's bright-red floors allude to plates of sauce-slathered ribs. flanked by piles of cool, shredded coleslaw. The house’s brisket takes a starring role on tables, flaunting rich, smoky flavors gained from slow cooking over hickory for 12 hours. Diners can chow down on the combo meals and dinner plates in the restaurant, or buy in bulk for take-home meals that can satiate an entire family. While their meats and homestyle sides only last for one meal, their take-home bottles of their signature barbeque sauce keep the shop’s smokey flavors in the forefront of your memory.