Montgomery Inn has seen a lot of famous faces over the years; Johnny Cash, Brittany Spears, Cameron Diaz, countless professional athletes, and every US president since Gerald Ford. The real stars, though, are the restaurant's award-winning ribs. Founders Ted and Matula Gregory started serving them in the late 1950s using Matula's homemade barbecue sauce. The ribs were an instant hit with diners and earned their first official accolades from the Cincinnati Post in 1968.
Years later, Montgomery Inn has expanded both its menu?specialties now include housemade Saratoga chips and barbecued spring chicken?and locations, but the ribs still steal the show. In recent years, they've been lauded by The Today Show, CNBC, and Fox News. The restaurant has even their own grocery line, so customers can enjoy their ribs and sauces at home.
Ohio may be in the Midwest, but the menu at Windy City BBQ Ribs aims to transport diners to another part of the country. Chef and pitmaster Brandon Shy lives up to his slogan of “Put some south in your mouth!” with a heaping spread of southern-style barbecue, from smoked ribs and rotisserie chicken to Dixie sides such as and potato salad and collared greens. Guests can sign their name on the eatery’s Wall of Fame after enjoying a meal in the small indoor and outdoor seating areas. The meat emporium shuts down each day when the food is gone, so calling or sending up smoke signals in advance is recommended.
Gallo’s Pit BBQ lives by three words: “low and slow.” Though it doubles as a good tip for limbo, this phrase refers to a Southern-style barbecue method that begins by cooking meat languorously over a pit filled with lump charcoal and wood. Before meat meets flames, grillmasters rub each cut with their signature spice rub to create a flavorful crust that complements its tender insides. Finally, they slather on a tangy and balanced barbecue sauce, which they perfected with more than half a decade of tweaking and tasting.
After settling down in tall booths or long benches in the brick-lined dining room, guests devour platters of brisket, pulled pork sandwiches, and pieces of chicken. They can also stick their forks into sides of made-to-order coleslaw and baked beans studded with bacon, brown sugar, and Kentucky bourbon.
First, a stack of onion rings is a blazing volcano, spewing forth fire. The next minute, it's a steam-engine, chugging across the smooth surface of a teppanyaki grill. This is par for the course at Daruma Japanese Steakhouse, where the chefs don't just play with the food?it's their job to. Gathered around tables, diners are treated to an entertaining dinner preparation by their hibachi chefs, who cook their meals to order right before them, searing steaks and saut?ing fresh vegetables. Back at the sushi bar, chefs assemble platters of sashimi and nigiri, or build rolls lined with fresh fish and tiny, edible paper towel tubes to keep everything the right shape.
The consortium of professional instructors at Fred Astaire Dance Studios, which was cofounded by the legendary toe tapper himself, shepherds students of all ages and skill levels through lessons that span the style spectrum. Low-pressure private sessions allow enthusiastic teachers to fine-tune individual students' techniques and form, using their expert eyes and mechanical dancing shoes preprogrammed to do the Charleston. Patrons can learn how to cavort through classic waltz and fox-trot romps or swivel through the modern steps of salsa, swing, or samba. For dancers hoping to hoof it up in a social setting, the group practice parties provide a one-night extravaganza of instruction, demonstrations, and amateur firewalking.