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.
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.
“Who says northerners can’t do ‘cue?” asked Boston magazine as it crowned Blue Ribbon BBQ on its Best of Boston list in 2011. Whether dished out from its two brick-and-mortar locations or its trailer, the restaurant’s tender meats are lauded for their slow-cooked, pit-smoked tenderness, infused with the flavors of hickory and oak hardwoods. Blue Ribbon dishes out memphis dry-rubbed ribs, Texas-style beef brisket, and Kansas City–style burnt ends dubbed “absolutely addictive” by Boston. Locally made hot-smoked sausage and Mr. Whitner’s smoked-turkey-breast sandwiches help round out the menu alongside Southern sides such as dirty rice, potato salad, and corn bread. Blue Ribbon BBQ also caters special events and sells bottles of its most popular sauces so guests can enhance their grandmother’s recipes or add flavor to their super-soaker fights.
Offering up authentic Southern-style barbeque, Lester's meats are rubbed with seasonings and spices and are infused with the flavors of hickory and oak as they slow-cook in Lester’s genuine Texas Bar-B-Q “pit.” Check out the menu before plunging face first into starters such as the brisket plate with smashed potatoes, pan gravy, and green beans ($12.49). Grab a North Carolina pulled-pork platter with two side dishes and cornbread ($11.49), or try out pit-smoked barbecue in sandwich form served with a side of your choice and homemade pickles. Fill gullets with other meat-sterpieces such as St. Louis dry-rub ribs ($6.99–$23.99), barbecue chicken ($8.49–$11.49), and red-hot smoked sausage ($6.99–$11.49), or opt for deluxe hamburgers, hearty salads, sumptuous sides, and fresh desserts.
As guests pass under Lewis' Restaurant and Grille's festive blue marquee, they enter an inviting world of Americana, with a bar that has been in place for generations and a kitchen offering up the appetizing aroma of freshly baked pizzas and Angus beef burgers. Guests share plates of buttermilk pancakes and eggs benedict during Sunday brunches and savor the tastes of inventive burgers and sandwiches, such as caprese-salad burgers or chicken-pesto sandwiches drizzled with balsamic reduction, all week long. Upscale haddock and salmon entrees satisfy refined palates, and a spread of bar food pleases crowds with chicken-finger baskets, tots, and tuna melts.
Though it has welcomed in families and bar regulars for decades, Lewis' has recently updated its interior with new bamboo flooring in the dining room and crisp dollar bills in the bar's cash register. Patrons regularly join in special events hosted by the bar, such as Tuesday-night trivia, where first-placers win a cash prize.
SoulFire Barbeque’s chefs fashion succulent entrees and sandwiches around tender cuts of hickory-smoked ribs, pork, and chicken accompanied to the table by classic Southern sides. Each day begins when chefs load the smoker with choice cuts of meat that spent the previous night marinating in dry rubs or special brines to infuse them with flavor and keep them juicy and moist. Pork shoulders, briskets, and ribs can spend up to 16 hours tenderizing in the grill, as the barbecue pros keep a watchful eye on each succulent selection, pulling it out just as the meat starts to pull away from the bone but before it has a total change of heart. Chefs then dress each dish in a choice of barbecue sauces from around the nation, from the peppery, vinegar-laden notes favored in North Carolina to the tomato-heavy flavors beloved in Kansas City.
While they soak up extra sauce with a side of house-made cornbread, diners can revel in the sound of owner Wyeth Lynch’s other passion––soul music. Lending an air of authenticity to the restaurant’s Memphis–inspired vibe, the sultry grooves are left on 24 hours a day at the request of the marinating meats, which take inspiration from the tender croonings of Al Green.