Black Hog BBQ & Bar slow-cooks a saucy menu showcasing succulent beef, pork, chicken, and sausage sidled beside an array of classic Southern sides. Round up a heaping helping of smoked brisket or pulled pork shoulder to fill a bun, plate, or polo shirt pocket before slathering it in one of Black Hog's signature house-made sauces such as zesty Carolina Red or tangy Mike's Mustard Sauce. Sandwiches smother servings of smoked pit ham or Arkansas beef into a pillowy bun, and sides sing harmonious backup to their meaty frontmen, with melty mac 'n' cheese and cool coleslaw draping taste buds in culinary nostalgia. While the protein palace also stocks a full bar, today's Groupon is not good for alcohol, and vice versa, as evidenced by the time it woke up in a strange bathtub folded into inappropriate shapes.
Terri's Cafe and Bakery's chefs plate classic American fare concocted from local beef and dairy, fresh game, market-fresh fish, and breads baked in-house. Inspired by American country kitchens, chefs smother homemade biscuits in sausage, chipped beef, or chipped-venison gravy, and dress light buttermilk or hearty buckwheat griddlecakes in toppings such as blueberries and chocolate chips. Ladled with spiced fig sauce or cranberries and nuts, baked brie warms up lunch-time palates for one of 18 bun-bound delights such as turkey breast roasted in-house, Maryland crab, or 8-ounce burger patties of bison or local beef. Knives come out at dinner to spar for bites of Kansas elk strip steak and engage in fencing matches across tables, and forks pirouette in angel-hair pasta tossed with plump shrimp and garlic. Pairs can dip into a dense, velvety bowl of local South Mountain Ice Cream to get their recommended daily intake of frozen dairy.
In the mines of northeastern Pennsylvania, workers heave loads of clean-burning anthracite coal and ship them to businesses such as Coal Fire, where chefs scoop the same coal into their 900-degree ovens to bake pizzas and wings. Before baking the pies, the chefs hand-toss the aged dough, then cover it with one of three original sauces and thick, house-made mozzarella cheese, as well as only the freshest produce and toppings such as sun-dried tomatoes and pepperoni. Outside the kitchen, servers slide across the polished floorboards, delivering platters of steaming pizzas and frosty drinks from the full bar.