At Maderas Steak & Ribs, kitchen commanders craft a menu with hefty steaks forged from Kansas prime Angus beef. To sustain flavor throughout meals, in-house pastry chefs fill crumbly crusts with pie or cheesecake swirled with fresh fruit and juices.
Neon lighting grants old-timey-diner appeal to the spacious tables and cushy booths of Maderas's big, kid-friendly room, through which live music occasionally wanders on Friday and Saturday nights and whenever forks happen to clang melodically against glassware or mom's glass chewing-gum dispenser.
Growing up, summer in Chicago meant one thing to Joe: barbecue. Members of his extended family spent the season gathered around the grill, slow-smoking meats as they vied for pitmaster status. Joe draws on their perfected recipes at Ribs To Spare, which specializes in combination platters of smoked meats such as pork ribs, beef ribs, chicken, and tri-tip steak. Sides such as potato salad and collard greens complement each saucy plate, and desserts such as sweet-potato pie and peach cobbler bring meals to a rich close.
In addition to takeout, Ribs To Spare caters celebrations with personalized feasts ranging from barbecue buffets to prix fixe dinners. With his mobile smoker trailer in tow, Joe has previously organized meals for Warner Bros., Disney, and The Ellen DeGeneres Show.
At Joey's Bar-B-Q, charcoal, mesquite, and hickory woods join forces with USDA Choice meats, and 25 years of family recipes to create a menu dripping with smoky, saucy, Texas flavors. Torture taste buds on a rack of smoked baby back pork ribs, served with a choice of baked potato, yam, or charbroiled vegetable kabob ($21.95 for dinner). Or, sate the most demanding of carnivorous claws by opting for The Works––a heaping helping of ham, beef, chicken, beef ribs, pork ribs, and country-style sausage links, lacking only in its absence of bacon ($27). Those who prefer their sauce in a glass rather than on their hands can augment a 12-ounce USDA Choice filet mignon ($28.50) with one of the restaurant's many beers, many of which are procured from local breweries, or plucked straight from L.A.'s natural beer fields.
Despite their restaurant's moniker, the chefs at Johnny Rebs' Southern Roadhouse aren’t averse to local ingredients. In fact, all their produce comes from California growers. But rather than recreate Southern flavors, they prefer going straight to the source, relying on Virginian and North Carolinian farms to send country hams and Delta farms to send catfish. Said catfish simmers beneath mountains of slaw in po’ boys, one among Johnny Rebs’ many housemade Southern staples, which range from creole shrimp over cheddar grits to pulled pork slow-smoked up to 12 hours.
Though steeped in traditional Southern cooking, Johnny Rebs’ critically acclaimed culinary team puts its own twist on Southern and American staples alike. To wit: grilled cheese made with pimento and jalapeños, as well as deep-fried apple pie, which bubbles in a deep fryer stolen off a Georgia windowsill. Complemented with “suds” and “squashed grapes”—Johnny Rebs’ speak for beer and wine—feasts unfold amidst a rustic dining space made to resemble a cozy, wood-paneled home. Before the table fills up with smoked and fried meats, guests can snack from a bucket of peanuts. They're free, but any quarters diners donate in return go straight to charities such as the Granite Mountain Hotshots.
For many, a love of barbecue begins and ends at eating it. But Johnny Walker took his love a step farther by creating his own signature brand of sauces. They add an extra kick to pulled pork, rib tips, and turkey, all of which Johnny slow-smokes at J & J's BBQ & Fish alongside fellow pitmaster Joe Draper. They let diners pair their southern-style barbecue with sides such as slaw, potato salad, and hush puppies, so named for the quiet passion with which dogs eat them. The Louisiana natives also draw from the flavors of their home state to create seafood specialties that include po’ boys made with shrimp, oysters, or tilapia, as well as platters centered on fresh catches of red snapper and catfish.