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.
Rokwelz Bar Meets Grill piles plates with classic pub fare that is well met by pints of varied brews slung in a jovial neighborhood setting. A frosty domestic beer ($3), glass of wine ($5–$7), or spunky mixed drink ($4.50–$7) can cool palates scorched by the punchy, jalapeño-topped Light My Fire burger ($8.99). The brotherly-love-laced beef slices and soft mozzarella cheese of the philly steak Samich ($8.99) presents a sentimental counterpoint to the unblinking new york strip steak ($18.99), a seasoned city dweller that eschews taste-bud small talk in favor of forthright flavor. The chefs at Rokwelz use their uncanny origami skills to flip and spin disparate ingredients into delicious wraps and paninis, such as the ham, cheese, and pesto-strewn Lucky Lefty's panini ($8.99). To cover deafening sounds of satisfied chewing, Rokwelz occasionally hosts live music, and on nice days, guests may elect to be seated outdoors on the large patio.
When Travis Dickey opened his first Barbecue Pit in Dallas in 1941, the only items guests could order were beef brisket, pit hams, barbecue beans, and potato chips along with a bottle of beer, milk, or soda. The menu has since expanded to include pulled pork, polish sausage, turkey breast, chicken, and a variety of homestyle sides, but the cooking methods have remained the same. At locations across the United States, Dickey's Barbecue Pit smokes all of its specialties onsite with hickory logs and just a dash of fire. To make sure these methods stay consistent at each location, new franchise owners must train at Barbecue U for three weeks before opening their restaurant.
A smattering of 20 sauces and seasonings dripping from hand-spun 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 six minutes.
A saying emblazoned on the ceiling of Bonapit Smoke House reads: "If there ain't no wood, it ain't no good!" The ovens in the kitchen would agree—they're stocked with applewood made for slow-roasting a variety of meats, which derive even more flavor from the dry rubs chefs slather on beforehand. Plates of St. Louis ribs, beef brisket, and sausages arrive with corn muffins and corn on the cob, though diners can also savor their meats in signature sandwiches served with homemade kettle chips. Barbecue style even inspires the seafood, such as the wood-fired salmon glazed in a raspberry barbecue sauce. Steaks, wraps, and salads round out the menu for a break from entirely smoky fare, but the environment keeps up with the rustic cuisine, as columns of exposed brick and cherry-colored wood mirror the down-home charm that flavors each entrée.
Like metaphorical moths to the literal flame, lines of hungry patrons regularly swarm The Pit Rib House to taste the fruits of their wood-burning pit’s labor. The blistering chamber slow cooks beef, chicken, and whole racks of baby back ribs until they can barely cling to the bone. Alongside these smoky morsels, the cooks also stuff Greek sausages in-house and use the family's secret recipe to create piping-hot cups of chili. Echoing the menu's iconic American roots, The Pit Rib House's practically overflows with nostalgia-inducing pieces of Americana. Road signs, a vintage gas pump, and a life-sized model of Marilyn Monroe add fitting accents to walls lined with framed photographs of historic sports stars and political figures, along with decades-old advertisements for the Internet.