Since 1941, the Dickey family has been churning out Texas-style barbecue and tasty family style sandwiches, sides, salads, and baked taters. Dickey’s lets customers choose from a menu of USDA Prime meats—all cooked slowly to smoky perfection over a hot hickory fire pit every night—including southern pulled pork, tender turkey breast, and Virginia-style ham. Start with some sliced beef brisket on the big barbecue sandwich ($5) served with pickles, onions, and Dickey's famous sweet-and-spicy barbecue sauce, which took three years, two fist fights, and one small kitchen fire to develop. Or go with the quarter plate, a quarter pound of your favorite meat served with two sides and a roll ($7). Sides include waffle-iron fries, barbecue beans, original potato salad, and baked-potato casserole ($1.50 each when purchased separately). Diners with more than one mouth to feed can play hot potato with a giant stuffed baker ($4) before stuffing their head's two other mouths with the picnic pack, which includes a pound of meat, two pintsize sides, four rolls, and barbecue sauce ($20).
A smattering of 20 sauces and seasonings dripping from handspun wings coats patrons' fingers as they cheer on their favorite professional sports teams broadcast on Buffalo Wild Wings' TVs. Eyes are torn between watching teams dribble a ball, shoot a puck, and land a grand jeté, and plates of plentiful wings, burgers, wraps, salads, and ribs. For more entertainment, trivia games exercise brains, and the Blazin' Challenge offers recognition for those brave enough to down a dozen wings slathered in the eatery's hottest sauce in 6 minutes.
Smokin' Hot Smokehouse's roster of slow-cooked ribs, chicken, and pork pleases palates with its complexity of flavors and succulent array of dipping sauces. Chicken wings ($9.99/dozen) saunter to tables solo, wrapped in breading, or wearing a dapper fez, and accessorize with a choice of buffalo, jamaican jerk, or traditional barbecue sauces. Workout incisors with bulky plates of baby back or St. Louis–style ribs, both slathered in signature sauce and paired with corn bread, corn on the cob, and a choice of two Southern-inspired sides ($12.99 half rack; $19.99 full rack). Open-face pork sandwiches arrive mouthside drizzled in pepper vinegar sauce or classic barbecue ($12.99), and paper-thin slices of beef brisket ($8.99) woo mouths with love letters of tenderness and onion rings of savory devotion.
In business for 25 years and renowned for its slow-cooked barbecue ribs, the family-owned Nick's Barbecue maintains a culinary stable of more than 100 equally tempting items on its menu. Fall-off-the-bone barbecue baby back ribs cover fingers in a sweet signature sauce, dinner’s perfect complement to stylish sauce-colored outfits ($10.99). The barbecue pulled pork ($7.59) and half-chicken dinner ($7.45) team up tender white meats with three down-home sides, including mac ‘n’ cheese, potato wedges, barbecue baked beans, or mixed veggies. Two items that are as authentically Chicago as a silver bean riding the L train—the italian beef sandwich ($4.69) and the vienna all-beef hot dog ($2.15)—do their city proud as they tame the windiest of appetites.
Bon a Pit’s menu takes a multipronged approach to appetites, prepping meticulously selected meats smoked in wood-burning ovens alongside fresh seafood and other barbecue fare. Like a staring contest with George Clooney, slabs of barbecued baby back ribs ($13.95 for half, $19.90 for full) smolder slowly in applewood seasonings, and the roasted veggie panini melt ($8.95) finds fresh veggies snuggling atop ciabatta bread beneath blankets of goat and provolone cheese. An inferno of flavorful flames licks the fresh dill atlantic salmon ($15.95), smothered with extra-virgin olive oil and homemade dill sauce beside an island of rice and toasty vegetables. Live musicians serve up blazing ballads alongside the delectable eats, which are enjoyed in a bright orange brick building.