Famous Dave’s dishes out a hearty menu of downhome barbecue drawing on founder Dave Anderson's 25 years of culinary exploration and experimentation. Diners can kick off the carnivorous carnival with buffalo-style shrimp ($9.99) sporting spicy cornmeal breading and tiny Bills jerseys. To sate hungrier stomachs, pit masters slow-smoke ribs over smoldering sweet hickory fires to create the Big Slab of 12 ribs ($22.99). After first passing through a sauce-slathered shrink ray, Dave’s BBQ Buddies ($9.99) offer bite-size versions of the restaurant’s most popular sandwiches, including Georgia pork, Texas brisket, pulled chicken, and hot link sausage. Afterwards, a lineup of sugary treats, such as Dave’s famous bread pudding smothered in pecan-praline sauce and vanilla-bean ice cream ($6.99), pleases even the sweetest of teeth. The laidback barbecue mecca also keeps eyes and ears entertained with its playful décor and blues- and klezmer-spiced soundtrack. Diehards can join Famous Dave's P.I.G. Club, designed to keep members current on the restaurant's happenings via email.
Guahan Grill doesn't just use its food to give diners a taste of Guam's cuisine. Instead, it tries to give them a small taste of the island lifestyle.
Owner Carlsky Quichocho hoped to share his passion for his home, so he assembled a team that would commit to creating the recipes he grew up loving, as well as a few contemporary renditions of those favorites. Barbecued meats appear prominently throughout the menu, as do dishes with distinctively tropical ingredients, such as the shrimp saut?ed in coconut milk and the platter of fried spam and portuguese sausage. To accompany this hearty, casual cooking, the restaurant offers a selection of beers by the pint or the bottle.
Beer in hand, it becomes that much easier to relax amid Guahan Grill's island-themed decor. Artwork depicting palm trees adorns one of the sunset orange walls, and the entire bar is built from sturdy bamboo stalks. To keep the vibe even more mellow and laid-back, the sound system plays a steady stream of island music and recorded lectures explaining the complex intricacies of applying for a home loan.
After soaking up garlic-and-herb seasoning overnight, the hunks of rotisserie chicken at Mr. Chick roast slowly on a spit to maximize their flavor. Once they develop a golden hue, rotisserie bites tumble into the eatery's plates, sandwiches, family deals, and trio of chicken-rice bowls. Baby back ribs, gyros, and vegetarian dishes, such as marinated eggplant and fried zucchini, round out the rest of the menu and receive the same care and schedule of spa treatments as the signature poultry. In addition to dine-in and takeout options, Mr. Chick caters corporate events and private functions with large helpings of its delectable fare.
Fill up on fiery favorites with today’s Groupon. For $10, you’ll get $20 worth of bites and beverages at Abbey’s Real BBQ, a demure smokehouse specializing in combos, a la carte eats, and filling swimming pools with smoked meats upon request.Real BBQ: Ribs smoked to perfection.Fake BBQ: The friar enters the antechamber. His eyes fill with tears. As he explains that he is unable to pay your tribute, a nod to your footman signals him to release the owls.
Brad Thomas and John Bracamonte first unveiled their barbecuing brilliance on the competition circuit back in 2009. That year, they earned a slew of awards, including the California BBQ Association?s Rookie of the Year award, the most coveted prize after Best Hairnet Wearer.
Though still part of the competition world, these days they focus on whipping up those same flavors at Brazen BBQ?s San Diego eatery. Relying on local ingredients and from-scratch cooking techniques, they smother meats in housemade rubs before slow cooking them over hardwood smoke and dolloping them with sauces whose recipes are spoken aloud only in the language that flowers speak. That process results in such barbecue classics as pulled pork, but it also yields more creative dishes, including brisket stroganoff?brisket and whole-wheat egg noodles covered in a mushroom cream sauce. Besides barbecue, Brad and John's southern-inspired options range from burgers crowned with fried jalape?os to crawfish corn fritters. Mixed drinks, plus craft and regional beer, cleanse the palate between bites.
Though restaurateur Phil Pace values a quick dining experience, his secret barbecue recipes have diners lining up out the door. Their willingness to wait is due to Phil's saucy baby back pork ribs, beef ribs, and mesquite-grilled chicken made with from-scratch dry rubs and sauces. A variety of sandwiches incorporate tangy barbecue sauce, from pulled pork and turkey to veggie burgers for the meat averse. Local adulation for Phil's BBQ’s smoked eats spurred San Diego Magazine to declare the eatery's barbecue the best in the city in 2011 and 2012. Beyond the work they do in the kitchen, the staff at Phil's BBQ works to improve the community at large. The restaurant has donated more than a quarter-million dollars to local children's charities, and their irresistible sauces have helped local police fingerprint and apprehend dozens of baby back ribs thieves.