The culinary masters at Dick’s Bodacious Bar-B-Q spend up to 12 hours smoking succulent meats such as sausage, beef, and turkey over hickory to infuse them with the flavor that gives Texas-style barbecue its inimitable style. They then prepare the meat in front of their diners as if to prove beyond a shadow of a doubt the freshness of the cuts and allow the blend of spices to show off their new dance moves. In addition to succulent barbecue, the laidback eatery serves up St. Louis-style cut pork ribs, crisp salads, and hearty sides such as macaroni 'n' cheese, smokehouse-baked beans, and potato salad.
Since 1984, Champps Americana's kitchen has sizzled with made-from-scratch dishes, satiating sports fans and families with a comfortable atmosphere. Amid sunlit dining rooms, diners seated at wooden tabletops can root for their favorite pixels on flat-screen TVs broadcasting live sports. In the kitchen, chefs prepare pastas with grilled chicken and roasted artichokes, pile buns with barbecued pulled pork and spicy buffalo chicken, and fill soft taco shells with grilled steak. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with wine and local craft beers on tap.
While Canterbury Kitchen & Bar is located amidst the English charm that inspired the name of the decades-old hotel that houses it—the restaurant leans towards a more casual atmosphere. The menu pairs a variety of casual bar fare, including club wraps and steak sandwiches, with a selection of craft beers, artisan cocktails, and affordable yet tasty wines by the glass and by the bottle. On Tuesdays and Saturdays patrons are regaled by the live jazz of Sophie Faught, which distills 1940s America into a nostalgic soundscape that pairs nicely with a Sweet Lucy Manhattan.
Within a dining room whose streamlined design includes earth-toned walls, a dark-wooden bar, and high ceilings, the wait staff at Pipers Restaurant ferry Chef Will Osgood’s upscale variations on classic American cuisine. Fresh and local ingredients grace the from-scratch creations, which range from Szechuan-style stir-fries to premium hand-cut steaks. To spice things up, Chef Will deviates from his already-prolific lunch and dinner menus to organize dinner events such as wine pairings and celebrations of culinary traditions from around the world.
Chefs air all of their culinary secrets at Fujiyama Steak House of Japan, where they expertly slice filet mignon, flip pieces of shrimp into the air, and grill mounds of rice at hibachi tables as diners watch. Guests can also marvel as sushi masters stuff the freshest fried shrimp, avocado, cucumber, and crab inside the dynamite roll before deep-frying the entire cylinder to a crispy golden brown. They create this same crunch in other maki specialties by incorporating tempura-battered shrimp and chicken.
Veteran chefs prepare Stir Crazy’s Chinese, Japanese, Thai, and Vietnamese dishes on sizzling woks right in the dining room. So while diners-to-be ponder the menu of more than 50 traditional and innovative Asian creations, they'll witness knives quartering veggies and flames lapping at the edges of the wok as the sights, smells and sounds of the kitchen come alive around them. Should your taste buds riot at the sight of all this mouth-watering action, satisfy them with an appetizer like the Ahi tuna and avocado poke ($8), a spicy stack of fresh fish and cool veggies. For main courses, choose from an array of entrees like the sweet and sour chicken, a dish featuring tender pieces of crispy chicken tossed with broccoli, red and green peppers, onions, carrots, and pineapple in a sweet and tangy sauce ($12.50). Or manage your intake with the Crazy Feature menu, which offers smaller-in-portion but towering-in-flavor classics like Mongolian beef or sesame chicken, served with a crispy veggie spring roll (all $8.88).