At Salt Creek Barbeque, two distinct aromas weave through the air: a cocktail of herbs and sauces distilling itself into barbecue sauce, and the scent of hickory from a smoker, where each of Salt Creek's meats spends 5–12 hours to enhance flavor and unwind from its fight with the butcher. The house-made sauce drenches dishes such as hand-pulled pork and shaved brisket—stacked atop sandwich buns or texas toast—and bastes plates of slow-smoked meaty rib tips with its aromatic flavor. The signature sauce makes yet another appearance as a uniform for chicken wings, also available in coats of buffalo or spicy sauce that diners wash down with fountain drinks or pitchers of domestic and imported beers from the full-service bar. A full slate of burgers and catfish sandwiches round out the menu of quintessentially American fare, accompanied by classic sides of corn bread and mashed potatoes. Salt Creek Barbecue also caters for special events, forging party-sized portions of its iconic menu items.
Hawthorne's Backyard's culinary architects animate the American fare, such as burgers, ribs, and roasts, depicted on the menu. An appetizer of loaded chili cheese fries, which swim in green onions and sour cream ($5.99), can prep palates for an appointment with a hearty entree. Momma's pot-roast sandwich, a pulled-pork tenderloin cooked in homemade barbecue sauce and set inside a hoagie bun, frolics across taste-bud territory ($8.50), and the backyard double cheeseburger dually satiates meat and dairy yearnings ($10.50). A full slab of signature baby-back ribs comes to tables drenched in barbecue sauce and, like a subpoena from a grandmother, is served with cinnamon apples and sweet-potato fries ($18.99).
Sweet Baby Ray's slow-smokes and cooks savory barbecue comestibles for lunch and dinner. Stuff your socks with wet-wipes and begin with an appetizer of fried calamari ($8.99), served with fresh lemon and house marinara, or skip ahead to a half slab of oxford-blouse-staining baby-back ribs ($14.99 at dinner, $12.99 at lunch). A pulled-pork plate ($12.99 at dinner, $10.99 at lunch) is seasoned in a house-made rub and smoked for up to 12 hours before being hand-pulled and served up with Sweet Baby Ray's signature barbecue sauce for a stomach-grumble-snuffing meatsperience. If meaty isn't your cup of sports drink, order up a plate of smoked tomato rigatoni ($10.99), penne pasta bathed in house marinara and topped with parmesan cheese.
Sculpted around many lakes, The Village Links of Glen Ellyn's 18-hole championship course and 9-hole course fill 170 acres with a verdant landscape of challenging golf. Originally built in 1967 and renovated in 2004, the championship course has played host to 40 USGA and PGA Tour qualifying tournaments, including those for the 2012 U.S. Open and 2008 U.S. Amateur.
Sixteen waterways meander through the grounds, directly entering play on all but three holes, where they enter play indirectly by threatening to take down golf shots with troupes of flying fish. On the par 4 10th hole, players must hit a difficult tee shot onto an S-shaped fairway that weaves between two large lakes. The 18th hole, also a par 4, features a treasure trove of sunken golf balls and golf carts lurking in three lakes that surround the fairway and in one that lies right in the middle. Once safely on the greens, players putt over fast A-4 bentgrass surfaces, a key addition from the 2004 renovation.
18-Hole Course at a Glance:
9-Hole Course at a Glance:
Outfitted with bona fide Texan recipes and a wood-burning smoker purloined from the Lone Star State itself, Austin BBQ aims for authenticity, as evidence by its menu of regional and Texas Hill Country barbecue that recently nabbed the restaurant top honor Best New Barbecue from Chicago Magazine. Painstakingly smoked overnight, smoldering cuts of brisket ($6.95–$9.95) coast onto plates chopped, sliced, or tucked between thick slices of white bread and escorted by such savory sides as hush puppies, barbecue pit beans, and deep-fried bolo ties. Shepherd taste buds on a sweeping sojourn across the regional barbecue flavorscape, snagging bites, photos, and souvenir moist towelettes when navigating the succulent terrain pervading Alabama-style barbecue chicken breast ($6.95), Carolina-style pulled pork ($6.95–$9.95), and Tri Tip, a California delicacy served Texas-style on white bread ($7.95–$11.95).
When Travis Dickey opened the first Dickey’s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecued beans, potato chips, drinks, and that’s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality and, ultimately, the number of customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Dickey’s has been passed on to Travis’s sons, but not much else has changed—the quality meats are still seasoned and smoked onsite, and except for the addition of spicy cheddar sausage in 2011, the menu has remained largely the same for the last 50 years.
Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.