When you set foot inside Original Roadhouse Grill, you may hear a crunch. Look down, and you’ll see hundreds of peanut shells scattered across the floor— remnants of the complimentary peanuts served by the bucketful. Country music and classic rock plays from an old-fashioned jukebox as servers perform lively line dances amidst walls of colorful knickknacks and neon signs. The atmosphere is equally as energetic in the kitchen, where open-air mesquite-wood grills roar with flames that sizzle hand-cut USDA Washington State steaks, juicy bison burgers, and thick slabs of ribs. To craft their renowned Texas egg rolls, the creative cooks fry up plump wonton shells stuffed with cream cheese and jalapeños. Servers bear the heavy platters into the dining room, along with cups of regional beers and mason jars of Wild West–inspired cocktails—such as a Luckenbach lemonade and a Bootlegger iced tea. The restaurant staff encourages guests to dress casually, welcoming worn blue jeans, comfortable T-shirts, and loose-fitting wedding gowns.
At the medieval-themed Radcliffe’s Royal Ribs, colorful hanging banners adorned with family crests and a suit of metal armor set the scene for a hearty menu of finger-licking barbecue fare mixed with Old English favorites. A queen-sized plate of grilled Cajun shrimp ($12) fills bellies flanked by one of seven sides, including smoky baked beans and grilled asparagus, and the king-sized brisket ($15) roasts overnight in a dragon’s orthodontic retainer. Diners clasp gauntlets around the barbecue-chicken sandwich on a sesame bun ($9) or lick their chops in anticipation of the brisket on a french roll ($9). A large outdoor seating area fills about 50 patrons with mirth as friends sip bottled and draft beers and joust with leftover rib bones.
Gol Brazilian Restaurant's cooks prepare top sirloin, bacon-wrapped pork, chicken hearts, and other meats in the traditional gaucho style—by skewering them onto metal rods and slow-roasting them over charcoal. Besides the succulent churrasco selections, a buffet of fresh, flavorful salads and hot dishes such as spaghetti carbonara and croquettes round out the menu. Patrons can sip fresh fruit juices, beer, or wine and finish meals with creamy flan and other desserts while observing the footwork of Brazilian soccer teams on the flat-screen TV.
The spit-masters at Texas Pit Bar-B-Que bring a taste of backyard Texas cooking to California, delivering hearty barbecue to the eatery’s tables or directly to doorsteps. Their macaroni salad, mashed potatoes, and coleslaw accompany sauce-slathered helpings of St. Louis–style ribs, tri-tip sandwiches, and whole or pulled chicken. A sampler platter gives customers a little taste of everything, like a movie that features one scene from all the movies of ever. The staff also grants deli sandwiches a spot on the menu, with soft bread cushioning turkey and swiss or pastrami. Cooks pack up takeout or delivery meals for groups as small as 3 and as big as 25; they also can provide onsite barbecuing of pork and the like at picnics.
Since the first Logan's Roadhouse opened in Lexington, Kentucky in 1991, the restaurant has grown to more than 200 locations, bringing its grilled roadhouse food as far west as California. At each location, the floors of which are typically covered in shells from the buckets of peanuts at each table, eaters can carve into top sirloin and pull apart baby back ribs that have been slow roasting for eight hours. The grilled grub is complemented by beers, cocktails, sweet teas, and sides, such as baked potatoes, coleslaw, and mac 'n' cheese.