The cuisine team at Smoke't Southern Kitchen & Tap prints a menu chock full of barbecue descriptions and a thirst-quenching arsenal of beer and wine. The kitcheneers cook the barbecue brisket for 18 hours to honor the flight duration of Apollo 11 ($15.75). A half rack of slow-roasted baby back Miami ribs ($15) makes a meaty companion for a 16-ounce Blue Moon ($7), 1 of 12 draft beers, while the dry-rubbed pulled pork, which is enveloped in a seasonings and spices and slow smoked ($15.50), companions a glass of Primaterra pinto grigio ($7), which, like the Ferrari and the Ferris Bueller's Day Off script, was imported from Italy.
Chefs at High Steaks BBQ prepare barbecue classics from across the south. They expertly slice some cuts into brisket before slowly smoke roasting them in a red wine and BBQ spice marmalade; others they grill into juicy ribeyes. There’s Carolina-style barbecue pork—which chefs slow-smoke and hand chop from the bone—and Memphis-style ribs rubbed with natural spices and kissed by Elvis’s ghost. Drawing inspiration from the Lone Star State, the chefs also smoke-roast certified Angus brisket in a spiced red-wine marmalade. Organic-cornmeal hush puppies and a handful of homemade desserts round out each meal.
High Steaks BBQ accommodates guests in their main dining room or 60-seat private dining room, where visitors can watch the game on a high-definition TV or ritually torch the opposing team’s jerseys in the brick fireplace.
Waiters whirl through Grimpa Brazilian Steakhouse's streamlined interior, dancing with swords that skewer more than 15 kinds of meat. Diners can sample steaks and an 18-item salad bar and hot buffet in the art-strewn dining room or on the outdoor patio, where swaying palms and ghost cowboys bring to mind traditional gaucho camps. An onsite wine cellar accommodates international vintages of red, white, and bubbly, and an à la carte menu allows chefs to pair tender cuts of beef and fish with gourmet sauces and sides.
The greatest of meats are paired with sauce sidekicks, slaying the bland and defending the savory. Q's meats are prepared in an authentic Texas-built Bewley pit roaster or infused with woody goodness in an on-site smoker. Pay tribute by plunging face first into a platter of pulled pork with Texas toast, cole slaw, and beans ($16.95), or by cracking open the crispy skin of a brined, glazed whole chicken ($18), topped against every law of decency with sides such as fried okra and cheese grits (both $6). Tip back a three-bourbon Qhattan with cherry and vermouth ($9) or a 13-ounce glass of Shiner Bock ($7) amid the pleasant aural aroma of live tunes on the weekend, or sneak to the back for a wee dessert of buttermilk shortcakes ($7) and a full rack of dry-rubbed pork spare ribs ($24).
Thirty years ago, a mother, a son, and his wife joined forces to create their own barbecue restaurant, starting with family-inspired, made-from-scratch recipes. They formula proved to be a success, and Woody’s Bar-B-Q now dishes the same quality eats from locations in six states. The restaurant’s defining secret sauce decorates baby back ribs, pulled pork sandwiches, and roasted half-chickens at each location.
Starting off as a single, modest establishment over 60 years ago, Shorty’s Bar and BBQ Restaurant has tenaciously climbed the rungs of the restaurant ladder to become a five-store chain with locations sprinkled all throughout Florida. They boast some of the best BBQ in all of Florida- serving beef, chicken and pork that’s boldly-spiced and slow-cooked to perfection. Their sweet, wholesome corn on the cob is grilled to a crispy, golden goodness and is served alongside a special sauce that magically transforms this simple side dish into a feast fit for kings. In addition to their dine-in venues, Shorty’s BBQ catering services for parties and business events are a guaranteed to leave your guests raving about the magnificent quality of the food.