When Mike Kantrow founded his original sandwich shop in 1979, he thought the name Byron's looked too boring. So, as he explains on his restaurant's website, he scratched the s and added a z to the end, giving birth to both a local legend with the Big Byronz sandwich and a local controversy over how to pronounce "Byronz." "If you want clarification on how to say it," Mike explains, "don't ask me."
While regulars may fight over phonetics, few argue over the flavors infused in Bistro Byronz's southern-styled bistro cuisine. Hearty entrees anchor both the lunch and dinner menus, inviting diners to dig into the roasted potatoes that flank a French-cut pork chop marinated in Abita root beer. Comfort dishes soothe the soul, such as tender pot roast that wades in creole gravy and the signature Byronz sandwich with three types of meat, cheeses, dressing, and black olives.
Long hailed for a mastery of ham far beyond the skills of mere mortal meat cookers, the meat mavens at HoneyBaked Ham have discovered the secret to cooking succulent, flavorful breasts of turkey (2.5 lbs. each). This juicy bird-based breakthrough is 90% fat-free and serves six to eight ravenous guests, making it a scrumptious centerpiece for family gatherings and game day parties. HoneyBaked Ham's suggested recipes increase turkey cooker IQs, helping stymied chefs explore new dishes such as smoked-turkey pizza and turkey tetrazzini, and saying sayonara to default entrees such as squashing the turkey meat into the shape of a racecar.
Tsubaki Hibachi Grill & Sushi's kitchen team sears, fries, and rolls traditional Japanese cuisine on hibachi griddles flanked by seated diners and cataloged on the menu. Sprung from hibachi grills into properly prepared mouths, shrimp ($22) and steak ($22) are scored on skill and landing by a judges' table of soup, house salad, and fried vegetables. Six slices of red snapper ($7)—one for each year it takes to crush a grape with a heavy thought—slink into ponzu sauce, and tofu, seaweed, and green onion soak in miso soup's ($3) soy-bean broth. Diners can also indulge palates' seafood predilections by imbibing the spicy tuna, crab, shrimp, cucumber, asparagus, and masago that unite as roommates in the Ricky roll ($10), an enfolded sheet of soy paper.