Since the first Logan's Roadhouse opened in Lexington, Kentucky in 1991, the restaurant has grown to more than 200 locations, bringing its grilled roadhouse food as far west as California. At each location, the floors of which are typically covered in shells from the buckets of peanuts at each table, eaters can carve into top sirloin and pull apart baby back ribs that have been slow roasting for eight hours. The grilled grub is complemented by beers, cocktails, sweet teas, and sides, such as baked potatoes, coleslaw, and mac 'n' cheese.
Gol Brazilian Restaurant's cooks prepare top sirloin, bacon-wrapped pork, chicken hearts, and other meats in the traditional gaucho style—by skewering them onto metal rods and slow-roasting them over charcoal. Besides the succulent churrasco selections, a buffet of fresh, flavorful salads and hot dishes such as spaghetti carbonara and croquettes round out the menu. Patrons can sip fresh fruit juices, beer, or wine and finish meals with creamy flan and other desserts while observing the footwork of Brazilian soccer teams on the flat-screen TV.
From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Bacon-wrapped Asparagus - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Wasabi Crunchy Shrimp, and Ahi Tuna Poke. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, ahi tuna, or chicken with chili mayo until they are ideally tender or encircled by on-duty firemen.
Voted Best of the IE in Inland Empire Magazine in 2010, the lime-green-walled Chef Tim's features classic barbecue and Southern-style soul food. Paint a meatsterpiece on your tongue with a slab of ribs (half rack $12, full rack $21.99) and a whole chicken ($9.99), or confuse your taste buds about the time of day with chicken and waffles ($6.59). A shrimp po' boy sandwich and one side ($6.59) treats food tanks to a helping of sea-meat, and a create-your-own-combo meal, such as a two-piece entree and two sides ($7.99), lets diners choose from entrees such as rib tips, fried chicken wings, and fresh catfish, and forces them to marry two sides, such as cornbread, hushpuppies, or red beans and rice. After the main culinary event, wrap sweet teeth in a peach cobbler ($2.89) championship belt.
When Honey's Kitchen's cooks feed the homeless, they don't just hand them a bunch of canned goods—they actually smoke dozens of turkeys in their smoker and bring them to the Weingart Foundation to feed hundreds of people. At their brand-new location in Rancho Cucamonga, they feed their patrons the same type of smoked turkeys, plus other soul food, including rib tips, brisket, catfish, greens, and mac 'n' cheese. Housemade lemonade and peach cobbler round out meals.
At Cowboy Burger's & BBQ, cooks grill freshly sculpted burger patties to order and top them with savory toppings such as shaved pastrami. Diners can pair these meaty entrees with onion rings and zucchini fried in 0% trans-fat oil or stop by in the morning to fuel up with pancakes, omelets, and breakfast burritos.