Chili is in SmokeHouse's name for a reason: it’s the centerpiece of this sporty grill's collection of culinary delights. Winner of Westchester Magazine's Best Chili award for 2008, each bubbling bowl ($5.25 regular, $6.25 bread bowl) is packed with ground beef, sweet Italian sausage, crisp bacon, and an array of secret spices and seasonings, all topped with a blend of shredded monterrey jack, yellow cheddar, and a dollop of sour cream. SmokeHouse's craftsmen keep their award-winning masterpiece on its toes by creating a new concoction every week to compete in a chili-based Thunderdome presided by a panel of post-apocalyptic chefs. The restaurant’s menu is also chock-full of other game-time bites to munch on during Yankees or Jets matchups, such as buffalo wings, hearty burgers, soups, salads, sandwiches, wraps, and more.
When the Food Network’s Diners, Drive-Ins, and Dives came to visit Mo Gridder’s BBQ, host Guy Fieri couldn’t get over that barbecue this delicious was being served in the parking lot of a Bronx auto-repair shop. But when, like Fred Donley, you’re both a head mechanic and a head chef, you have to keep your workplaces close together. Fred picked up BBQ as a hobby a few years back and started to bring in samples for his customers at the auto shop. Their rave reviews encouraged him to make it a part of his business. Now you’ll find a 35-foot cooking trailer in the parking lot and a dining area in a room where he used to service cars. On certain days, you can even get special deals that combine Fred’s two passions, such as a windshield replacement and a rack of ribs.
Despite its unusual setting, Mo Gridder’s still serves up barbecue “so good you’ll think you’re in Texas,” according to Fieri. Fred slow-cooks all his meats in a massive cooker, so whether it’s his signature pulled pork sandwiches, brisket, chicken, or ribs, it’s tender and juicy.
Though the smells and sights might appear to be just like those at many barbecue places, Harlem BBQ Co takes a slightly different approach at the grill. Here the chefs specialize in ribs—which they slather in a choice of mild, hot, or spicy marinara sauce—and also focus on juicy rotisserie chicken. Each cut can be portioned out into smaller helpings or paired with sides such as collard greens and cinnamon-whipped sweet potatoes to create hearty meals fit for one or for a family. Corn muffins make a perfect tool for sopping up juices from each helping of meat, and also come with pats of cranberry butter. Slices of sweet potato pie are also on deck to add a balancing sweetness to each meal and to prove to friends that you're getting your daily allotment of vegetables.
At Palm's Portuguese barbecue, chefs prepare flame-kissed steaks and baby back ribs for diners to consume amid salmon-and-lime-green walls. While succulent lamb is prepared in the Middle Eastern rotisserie style, the kitchen's wood charcoal grill raises the temperature on 14-ounce rib eyes and tender pork chops. Postmeal, guests can indulge in a rice pudding or watch themselves in the wall-length mirrors as they slowly pour rice pudding onto their own forehead.