Boca BBQ Express coats meats and napkins with its six tangy homemade barbecue sauces. Pork ribs and smoked brisket drip with chipotle-citrus and tropical-pineapple sauce that complement sides such as braised collard greens. Boca BBQ Express offers event catering, in addition to their curbside pickup and delivery services.
Most barbecue joints slather their food in one type of sauce—the smoky Texas style, the sweet Memphis style, or the vinegary North Carolina style. That’s not the case at Red's Backwoods BBQ. There, six signature sauces from various regions coat fall-off-the-bone ribs, slow-cooked pulled pork, and juicy chicken.
The chefs also use a secret rub to bring out the flavor of their homemade gator bites. And though the large portions of meat and two sides offer filling meals by themselves, taste buds pine for decadent Southern sweets such as housemade banana pudding, Kentucky bourbon pecan pie topped with scoops of ice cream, and frothy root-beer floats that harken back to a simpler time when everyone moved at a slower pace and rode dinosaurs everywhere.
The chefs at each Copper Canyon Grill, a mid-Atlantic favorite, craft their regional American dishes from scratch every day. Their kitchens fill with flames and savory aromas as they roast meats and vegetables over hardwood fires, making customers happy, but leaving behind bare earth at local basketball arenas.
The kitchen yields hearty servings of grilled prime rib and filet mignon, ahi tuna and Atlantic salmon, and Delmarva-style crab dip and Eastern Shore jumbo lump crab cakes. It also tempts with a signature rotisserie chicken and jalapeño- and serrano-pepper cornbread baked in an iron skillet.
A salty breeze occasionally wafts through the interior of JC Wahoo’s Sports Bar and Grill, teasing the sharks and swordfish dangling from hooks on the ceiling with a semblance of their former home. The restaurant takes full advantage of its proximity to the ocean, playing up its beachside vibe with decorative touches such as a straw hut, vintage fish-packing placards, and silhouettes of marine life on the backrest of each plush booth. When they aren’t cupping pint glasses to their ears to hear the sounds of waves cresting against the Atlantic, guests carve into main-dish entrees such as blackened mahi-mahi and lobster macaroni and cheese—six ounces of Maine lobster meat smothered in smoked-gouda cheese and topped with italian breadcrumbs. Burgers, wings, and pita pizzas nod to traditional pub fare and pair nicely with specialty drinks served at the bar, whose tenders turn up the volume on flat-screen televisions to drown out the rustling chains of Hemingway’s ghost as he shifts on his barstool.
Taking its cue from the blockbusters that grace the onsite movie theater’s towering silver screens, Bogart’s Bar & Grille aims to be big, loud, and a whole lot of fun. Giant flat-screen TVs illuminate a sizable wraparound bar, ping-pong tables host four tournaments at a time, and a massive wrought-iron chandelier dangles above the dining room. Normally, a sprawling backdrop like this might overshadow an establishment’s main attraction: the food. That isn’t the case at Bogart’s, as chef Steven Tart works tirelessly to ensure that his lunch and dinner menus remain front and center, reimagining pub grub with distinctive gourmet flourishes. In addition to sizzling up Black Angus sliders and baking mac 'n' cheese with a truffle-parmesan crust, he forms veggie burgers with quinoa and brown rice and garnishes fresh seafood with cilantro-lime aioli and gremolata. To complement Chef Tart’s creations, servers furnish glasses with selections from an ample wine list before reading aloud all of his accolades in the voice of Academy Awards announcer Tom Kane.