Chicken Delight piques appetites with a plethora of quick poultry eats served in a casual eatery or, for an additional fee, delivered fresh from the restaurant to dining-room tables. Family feeders can quiet an entire brood of bellowing bellies with a 12-piece family special of fried or grilled chicken breasts, thighs, legs, and wings accompanied by a six dinner rolls, a batch of french fries, and a pint of coleslaw, potato salad, or macaroni salad ($22.70). Miniature fowl feasts, such as a 5-piece chicken-tender lunch special with a can of soda and choice of side ($6.50), appease solo eaters, and a 14-piece shrimp plate raised on deep-sea granges, cooked to perfection and paired with dipping sauce ($15.30) invites twosomes in the mood for underwater barnyard grub to share. Fighter pilots can keep hot and spicy aileron edibles, such as 20 white-meat buffalo wings ($12.50), company inside stomach skies with a smorgasbord of savory sides, such as mashed potatoes ($1.75–$2.85), mac 'n' cheese ($2.60–$4.50), breaded mushrooms ($6), yellow rice ($2.05–$3.20), or corn on the cob ($1.95).
Miss Mamie’s Spoonbread Too, lauded in the New York Times and Oprah magazine, dishes out a menu full of Dixie comfort fare. The southern-fried chicken ($13.95) is escorted by two sides and a choice of bread, and the North Carolina barbecue ribs ($15.95) enthralls diners with an off-the-bone flavor collage. Louisiana catfish ($16.95) arrives flanked by sides such as candied yams, corn-bread stuffing, or potato salad ($3.95 each), making for a diverse collection of ammo during food fights. To wash down meals, diners can swig drinks including fresh-squeezed lemonade ($3.95) and Spoonbread punch ($3), and cap off meals with desserts including sweet-potato pie ($3.50 value), red-velvet cake ($4.95 value), and homemade peach cobbler ($4.95 value).
When Karen Harrison of New Jersey Monthly visited Bourbon BBQ & Catering, she left with a new admiration for the house “meltingly tender chopped beef brisket” and “two-fisted St. Louis ribs,” promising readers that they’ll “be glad our evolutionary ancestors came down from trees, tamed fire, and started roasting fleshy beasts.”
Harrison’s admiration is well placed. The kitchen clearly knows barbecue. The staff smokes beef brisket in an all-hickory smoker for ten hours before tossing it into the slow-cooker for another six. They use fresh chickens delivered from a nearby farm for his bourbon chipotle wings, buffalo chicken wraps, and southern fried chicken. According to the Memphis tradition, the kitchen also rubs pork spare-ribs with spices before carefully smoking and steaming them until they’re fork-tender. Bourbon BBQ offers a host of options for enjoying the decadent food, from stopping in for lunch or dinner to ordering meats and sides by the pound for catered events.
After 16 years in the business (and local fame for former establishments David's Chicken and William's BBQ), Eastside is truly a master of succulent flying feasts (every Thanksgiving the restaurant cooks about 300 turkeys). If you desire to depart chicken-strewn shores, sail on toward shoals dotted with grilled hot pastrami and corned beef ($14.99 per lb.), homemade brisket ($15.99 per lb.), filet mignon ($24.99 per lb.), and grilled or poached salmon ($18.99 per lb.). This deal is valid for takeout or delivery (call to see if you're covered by the delivery area if outside of the listed range).
While Brother Jimmy's BBQ has evolved from a simple barbecue restaurant into a Zagat-rated nightlife spot over the years, its food has remained traditionally North Carolina. The menu, which changes subtly based on each restaurant location, is always grounded in southern-style barbecue traditions, including classic dishes such as ribs, pulled pork, and sliced brisket that's been smoked over hickory for up to 12 hours. And any transformation from BBQ joint to nightspot wouldn't be complete without a 3-ton disco ball or a quality bar, and Brother Jimmy's bar is quality. The bartenders serve up top-shelf whiskey and scotches, and mix unique gourmet cocktails.
In addition to being diehard barbecue fans, many of Brother Jimmy's customers are also diehard fans of the A.C.C.'s football teams. So to offer a convivial refuge for Duke, North Carolina, and other A.C.C. fans, Brother Jimmy's locations feature 20 flat screen televisions blasting games throughout the season.
Pat and Gina Neely are comfortable with helping feed the masses. In addition to owning and operating family barbecue restaurants in Tennessee, they host Food Network’s Down Home with the Neelys, teaching a national audience to create satisfying Southern comfort foods. At Neely's Barbecue Parlor, the couple brings a bit of Tennessee to the Big Apple while still making room on the menu for other Southern staples and regional classics. In addition to re-creating classic Memphis-style baby back ribs, the chefs forge tangy Kansas City–style ribs and smoky Texas-style brisket. Even with these regional variations, virtually every dish seems to have been culled from a family cookbook of simple, hearty, and down-home favorites. Blackened catfish and country-fried steak cling to their Southern roots, as do the side dishes, which include everything from cornbread and molasses baked beans to collard greens and creamed corn. This homespun influence is most apparent in the restaurant's decor, which brims with handpicked vintage furniture and accessories. "'Parlor' is the operative term here," according to the New York Times, and the mismatched dining chairs and french windows contribute to this casual atmosphere. The restaurant is divided into seven seating areas, each of which embraces its own theme by mimicking a room of a stately Southern home. The den's wooden accents and neutral-toned walls stand in stark contrast to the more formal and intimately sized dining room with its damask-patterned red walls and solitary chandelier.