Cooks at the family-owned Hammi's BBQ slather tender cuts of pork, beef, and chicken in a signature dry rub before slow-smoking morsels over cherry wood. Skilled hands sculpt burger patties and pull pork on site, piling platters with honey-glazed ribs and texas brisket showered in house-made barbecue sauce alongside fresh-sliced curly fries and cornbread accomplices. Red, wooden stools speckle the restaurant's patio for outdoor dining, and the restaurant dispatches its mobile barbecue truck to serve up meals at concerts, festivals, special events, and the North Pole.
Here's the thing about Famous Dave: he wasn't always famous. Dave Anderson inherited his passion for barbecue from his father, a humble construction worker who knew where to find the best barbecue on Chicago's street corners. In 1994, Dave opened his first barbecue shack in Hayward, Wisconsin, and before long, the shack was attracting 5,000 customers weekly—a momentous feat considering Hayward had a population of 1,800. Dave's lifelong pursuit of barbecue perfection had certainly paid off. It gave him a new life's work to be proud of. And, of course, a new first name to put on his passport.
With locations now spread across the U.S., Canada, and even Puerto Rico, Famous Dave's has become a revelation for barbecue fans. It has earned more than 700 awards, including first-place honors for its ribs, wings, and sauces. Most of these awards have Famous Dave's cooking process to thank. For every batch, pitmasters hand-rub high-quality cuts and cook them for hours at a time in live-wood smokers, taking care to not disturb the dragons napping between the logs. For Famous Dave's renowned ribs, the process has an extra step after the smoker, as each rack gets tossed on a grill to caramelize the sauces before serving.
There's no hurry at Uncle Buck's BBQ. The chefs slow-cook and smoke meats such as ribs, brisket, and chicken, imbuing each plate with a tenderness that can't be rushed. Even the Old World-style pizzas have to bake inside a traditional brick oven long enough for the cheese to melt over and around the assorted toppings, such as pulled pork, sweet peppers, and garlic. Sub sandwiches and hamburgers, wings tossed in one of four sauces, and hefty steaks round out the menu of neighborhood-style American cuisine.
With its wood-paneled wainscoting and robin's-egg blue walls, the restaurant's dining area embraces the same casual, down-home charm as the menu. Outside, a wooden patio seats diners beneath an aluminum roof that provides better sun protection than a parasol slathered with sunscreen.
Dedicated to providing hearty meals at affordable prices for Syracuse's working people, Cosmo's Cafe's owner and his dedicated staff plate ample portions of classic American breakfast and lunch fare. Cosmo documents his culinary adventures online, making evident his passion for cooking and love for the café. Breakfast feasts sizzle in skillets throughout the day, served to-go or at tables under the pleasant glare of the café's hanging plants and richly hued green walls, and lunch-box specials allow diners to pair deli sandwiches with salads or homemade soups. On Fridays, fish sandwiches served with slaw and fries satisfy dietary requirements for cuisine often misconstrued as vegetarian cuisine, preventing diners from having to eat vintage hot rods or the innards of pinball machines.
George O'Deas serves classic comfort food in a classic tavern atmosphere. Pizzas, burgers, and seven types of wings are served daily, while each night also features a different set of food and drink specials. These include the popular Friday night fish fry, in addition to rotating entrees like spaghetti with meatballs and sausage or open-faced steak sandwiches topped with saut?ed mushrooms. Beyond pouring libations and dishing out delectable pub grub, the bar also serves up entertainment throughout the week, including regular trivia and open-mic nights.
Situated along the Seneca Lake Wine Trail, Taste of Wine Country Cafe beckons visitors to stop in between tastings to kick back and grab a bite to eat from its menu of homemade baked goods, soups, and desserts. Inside, take a seat at one of the wooden tables before ordering an item from the breakfast menu?served all day. Other dishes employ local ingredients, such as salads topped with dressings made using Buttonwood Grove Winery wines and quesadillas filled with vegetables saut?ed in butternut-squash-seed oil from Stony Brook WholeHeartedFoods. Travelers of all kinds are welcome thanks to the caf?'s ample parking lot, which invites motorcycles, cars, campers, and space chariots.