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.
The sticky, smoky, sweet flavor of barbecue coats your fingers and inflames your senses every time you dig into a pile of ribs or a juicy drumstick. The Guyle family specializes in those tantalizing flavors, packing them into the menu at Jimmie James BBQ. They sell pulled pork, ribs, and chicken, all drizzled in savory barbecue sauce and served with corn bread and baked beans. If you'd rather have your barbecue as a topping, try the Route 104 burger with barbecue sauce and bacon or a pizza with pulled pork. Barbecue isn't the only thing at Jimmie James BBQ, though. Enjoy a selection of pizzas, hot subs, and baskets full of pub-style fish and chips, chicken tenders, and clams.
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.
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.
At Label 7, fresh ingredients such as crisp shaved fennel and gruyere cheese garnish entrees inspired by the light, healthy cuisine of California's Napa and Sonoma Valleys. Wicker chairs flank tables in the softly lit indoor dining room. Oversized white flowerboxes stand guard along the perimeter of a canal-side patio, where a brigade of umbrellas shields patrons from splashing during nearby diners’ attempts to literally wade through the wine list.