Winner of more than 400 awards for its barbecue, Famous Dave’s caters to carnivores with a menu of hearty, flavorful American fare. Kick off the mouthcapades with a starter of sweetwater catfish fingers ($7.99), which pair the whiskered swimmer's cornmeal-crusted phalanges with rémoulade and jalapeño sauce, or begin by using onion strings ($6.99) to weave yourself a lightly breaded palate poncho. A 12-boned slab of St. Louis-style spareribs ($22.99), pit-smoked for three to four hours over a hickory inferno, gives sauce-slathered fingers the chance to enjoy an endless string of napkin hugs, while a Texas beef brisket sandwich ($8.49) provides a bread buffer for the benefit of tidy tasters. A sugary slate of desserts, including Dave's famous bread pudding ($5.99) with pecan praline sauce and vanilla-bean ice cream, give sweets-loving stomachs something to blog about to their gastro-friends.
Wings over Washington's friendly staff paints its menu of winged masterpieces with a delicious palette of 18 flavors and five buffalo-sauce styles. Chomp on the seven-wing paper-airplane plate ($5.99) while your in-flight crew devours the 60-wing B-17 bomber ($44.99). Boneless wings are hand battered, sold by weight, and provide countless hours of fearless feasting for dining dentures. Beat your personal best by speed-eating a half-pound DC-3 of boneless bites ($6.49), or gather a group of airship aficionados to demolish the 6 lb. zeppelin of spineless wings ($59.99), adding orders of french fries ($2.49 for a small) and onion rings ($2.99 for a small) to dam up teriyaki and honey-mustard reservoirs. Flight-phobic diners can stay grounded with hamburgers ($5.99) and half racks of ribs ($8.99), sharing napkins and sticky high-fives with their wing-eating amigos.
Chef Buck of Buck's Roadside BBQ smokes beef, pork, and chicken with fruitwood and seasons each juicy cut with house-made dry rubs and sauces made from scratch. As proteins such as beef brisket or pulled chicken pile atop platters for two, cornbread squares swap crumbs and numbers with sides including mashed sweet potatoes, collard greens, and baked beans. Five sauces stored in squeezable bottles coat meats and fingers before greeting taste buds with sweet and intriguing knock-knock jokes.
At Brunswick BBQ and Brew, master brewer Gary "Goose" Gosselin prides himself on providing great barbecue, great beers, and great entertainment. The barbecue joint is Gary's dream realized?a place to eat delicious ribs washed down with superior beers; he even oversees the extensive beer list himself. But there's more than just ribs and brews. Four different menus offer a huge range of options beyond the signature barbecue. The bistro menu dabbles in steak, seafood, and pasta dishes, and the pizza and calzone menu offers creative pies such as the smoked-salmon white pizza. And to keep diners entertained while they peruse their menu options, local musicians perform each weekend, moving outside to the patio during warmer months.
Grill gurus at Stevie's Eatery prepare a mouthwatering spread of sauce-slathered ribs and hearty sides from scratch daily, drawing from their appetizing menu of comfort fare. Hands pull apart juicy racks of ribs as their owners admire their companions' flowing sauce-beards and tongues savor the meat's tenderness and spices. Mac ‘n’ cheese, forged fresh daily from al dente pasta on an anvil of six different cheeses, arms stomachs with further appetite-defeating implements. In meals for two, diners can forgo on-the-bone edibles and opt for a variety of other temptations, such as a grilled cheese sandwich, a duo of chili and cheese-swathed hot dogs, or a sausage topped with peppers and onions.
The Giffords have been in the barbecue business since 1995, when a single catering job helped them launch a fleet of food trucks and a brick-and-mortar restaurant they called Giffy’s Bar-B-Q. But before the family ever sold a single wing, they spent years perfecting their barbecue-chicken recipe and its attendant chicken dance. The result is a recipe they still serve today—marinated pieces of chicken slow-cooked in a charcoal pit and slathered in their housemade barbecue sauce. Glazed baby-back ribs and kaiser rolls piled high with pulled pork or smoked brisket round out a menu chock-full of slow-cooked meats and quality ingredients such as Idaho potatoes and locally made desserts.