The menu at LuLu's BBQ abounds with tender, slow-smoked morsels of beef, chicken, and tofu slathered in zesty barbecue sauce. Wood framework and Texas stars decorate the steakhouse's interior, where dinner rolls buckle under the tasty weight of sliced beef brisket and meat tumbles off the bone of half or full racks of ribs. Paired with the protein-filled main menu are 11 sides, including sweet-potato tots, green-bean casserole, and fried okra, along with desserts such as LuLu's special Sweet Cow ice cream, which comes directly from Hawaii's sugar-cow farms.
The staff at Slider's Sports Bar & Grill sates roaring appetites by dishing out a full menu of burgers and pub fare in a fun, relaxing atmosphere. The Slider's Signature Burger fights off hunger paparazzi with a half-pound grilled-beef patty decorated with Slider's homemade barbecue sauce, cheddar cheese, sautéed onions, and honey-smoked bacon harvested directly from burned-down beehives ($8.99). Burgers are also available as eponymous sliders, such as cheeseburger sliders ($5.99) and bacon-cheeseburger sliders ($6.99), both featuring three mini burgers topped with your choice of cheese and a side of Cajun potato chips. Slider's also ventures south of the border with traditional Mexican dishes such as the smothered burrito, loaded with ground beef or shredded chicken and smothered in homemade green chili ($8.99), which protects the environment by not emitting harmful greenhouse gases.
You’d be hard-pressed to find a can of vegetables, a bag of sliced bread, or a box of instant cake mix in The Backporch Cafe kitchen. The chefs are wary of the premade foods, bottled sauces, and magic beans found in grocery stores, preferring to whip up all their dishes from scratch. So they bake fresh apple pies, bran raisin muffins, and buttermilk biscuits each morning, along with from-scratch loaves of rye, wheat, and cheddar sourdough bread. As a yawning breakfast crowd begins to wander in, the chefs turn their attention to three-egg omelets, chorizo burritos, and lightly grilled french toast. Come lunchtime, they’ll layer housemade bread with house-smoked chicken, turkey, and ham before plating the sandwiches alongside handfuls of fries and scoops of potato salad.
Complementing all of this homestyle cooking is a beverage list that includes coffee, juice, bloody marys, screwdrivers, and Manmosas—orange juice mixed with Easy Street wheat beer from the nearby Odell Brewing Company. When the weather's nice, diners can lounge beneath magenta umbrellas on the patio.
The Dickey?s Barbecue Pit sign may be ubiquitous today as a spot for good ole? Texas barbecue, but when Travis Dickey first opened his Dallas shop in 1941, the sign had to share space with advertisements to help pay rent. In the 70 years since then, the Dickeys have done well for themselves, with their initial store spawning a slew of franchises throughout the country. Though the barbecue at each outpost is no longer under the hand of one of Dickey?s descendants, each shop still smokes their own meats in-house to create the signature Texan flavor that infuses their briskets, pulled pork, and fall-off-the-bone ribs.
Meals can come in any size, from the a la carte sandwiches to platters that incorporate a chosen number of meats with a buttery roll, a pickle, ice cream, and two homestyle sides. Whether serving up their dishes in the dining room or packing them up for take-away or catering, the staff ensures that each client gets a taste of Texas home cooking without the hassle rubbing every dish on a campfire crock-pot.
Pubs earned their reputation as after-work watering holes filled with comforting drinks and food, but at Pappy's Corner Pub, this welcoming atmosphere isn’t limited to the hours after the whistle blows. Beginning at 7 a.m. every day, its chefs start cooking up breakfast items such as the Lucky 13, an epic feast of potatoes, three pancakes, three sausage patties, three strips of bacon, and three eggs any style.
At 1 p.m. the pub switches over to its regular menu, which includes a chili cheeseburger served open-faced and 1 pound of tater tots served on an equally delicious doctor's scale. As diners eat their fill, they can also take in entertainments such as trivia and live music, depending on the evening. No matter the day, daily drink specials and a generous assortment of bottled and draft beers fill pints until 2 a.m. each night.
What services does your business offer and what makes your business stand out from the competition?
We are a privately owned mom and pop shop in the heart of downtown Loveland. All our menu items are made from scratch with lots of love and care. We love serving our community and truly appreciate our customers.
What is one of your most popular offerings? How is it prepared?
Our BBQ pizza is our most popular dish. It combines our two specialties - BBQ and pizza. The dough is made from scratch and hand tossed, the BBQ sauce is made in house and the pork shoulder is smoked for 14 hours. This pizza will blow your mind.
What was the inspiration to start or run this business?
We have a passion for serving people and making amazing food. It was our lifelong dream to open our own restaurant, since we have worked in the business our whole lives. We pour our heart and soul into our food. Come give us a try, you won't be disappointed.
What do you love most about your job?
The most rewarding part of the job is that we get to do what we love everyday. We have a passion for providing excellent customer service and making great food. We love to make people happy and leave feeling like they had an amazing experience and got a great value.