Dickey?s Barbecue Pit has smoked beef brisket in-house nearly every night since 1941, painting each morsel with a tangy house-made sauce. Pulled pork, turkey breast, and polish sausage round out the menu with meals that are heartier than a burrito wrapped in Paul Bunyan?s plaid shirt. Boxed lunches and catered buffets brim with homestyle sides such as coleslaw, mac 'n' cheese, and jalape?o beans. Once the last pickle has been crunched and the last finger has been licked, guests can savor one of the restaurant?s most cherished traditions: a vanilla cone, on the house.
Bar favorites, burgers, and finger-friendly grub pepper the chilly Coldbrew's menu. Start with an order of chips and salsa ($2.95), mozzarella sticks ($5.95), or shrimp-scampi skewers ($6.95). Smaller selections such as the rib basket ($8.95) and the bite-size corn dogs served with mustard dipping sauce ($6.95) appease quieter appetites. Aside from fried fare, Coldbrew's also offers a variety of homemade soups and fresh salads. Try the grilled-chicken salad bedded atop mixed greens and tossed with tomatoes, cheese, and croutons ($7.95) or the glazed salmon ($9.95) with citrus-honey glaze, mixed greens, tomatoes, and sweet carrots. The exhaustive burger, sandwich, and wrap selection covers all bun bases, with everything from a low-calorie black-bean burger ($6.95) to a spicy buffalo wrap with blue-cheese dressing for dipping ($7.95).
After Al Boyce retired from playing football for the Kansas City Chiefs, a new world was calling to him: the rib-sticking world of soul food. After starting his first venture in Kansas City, Boyce began populating the Atlanta area with southern cooking in the form of Chazz’s Place, a pair of eateries named after his son. Al’s Barbeque is his fourth restaurant, where the scent of slow-smoked boneless meat sluices through the air and induces salivation like a rabbit placed in front of Elmer Fudd. Heaping plates of shrimp and grits compete for attention with barbecue ribs, pork chops, and chicken that’s grilled or southern-fried with buttermilk. Housemade sides of collard greens, baked beans, and black-eyed peas round out each meal.