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.
From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Mushroom Medley - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Pork Gyoza Dumplings, and Chicken Karaage. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, grilled ahi tuna, or chicken with basil sauce until they are ideally tender or encircled by on-duty firemen.
Some chefs attend faraway schools or universities to learn how to cook, but for Emma Sue Miller McWhorter—the inspiration behind Big Mama's Rib Shack & Soul Foods—it was natural. Though she's gone to the big kitchen in the sky, a little bit of her soul can be seen today in the restaurant's hot links, saucy ribs, and fried chicken, which the Los Angeles Times called "beautifully cooked; moist, flavorful."
Bubbling pots of gumbo and jambalaya fill the eatery's air with rich smells and fill mouths with equally rich flavors when paired with sides such as corn bread, fried okra, or mac 'n' cheese served in the southern tradition of adding dairy to everything. Guests can enjoy live music on Tuesday nights, which ranges in musical style from jazz and R&B to soul and rock 'n' roll.
Smoke sultan Robin Salzer enraptures senses with his menu of American barbecue and homemade sauces dished out in a whimsically decorated dining space. In blanketing his four-ton smoker with apple and oak wood-chips, Robin appeases swine-centric palates with favorites such as the Carolina pork plate ($13.95) or the wood-fired smoked pork chop ($15.95). Slather one of four signature sauces onto meat racks of baby back ribs ($17.95+), spareribs ($13.95+), and beef ribs ($13.95+) or eschew meat for stylish swim caps while diving into plates of Louisiana barbecue shrimp ($18.95). Southern-inspired sweet treats, such as Mom's fruit cobbler ($3.95) or killer slabs of carrot cake ($5.75) cap off satiating meals, as diners pay homage to Q-master Salzer with a frothy toast of beer ($4+) or handshake of fresh lemonade ($3.25).
Voted Best of the IE in Inland Empire Magazine in 2010, the lime-green-walled Chef Tim's features classic barbecue and Southern-style soul food. Paint a meatsterpiece on your tongue with a slab of ribs (half rack $12, full rack $21.99) and a whole chicken ($9.99), or confuse your taste buds about the time of day with chicken and waffles ($6.59). A shrimp po' boy sandwich and one side ($6.59) treats food tanks to a helping of sea-meat, and a create-your-own-combo meal, such as a two-piece entree and two sides ($7.99), lets diners choose from entrees such as rib tips, fried chicken wings, and fresh catfish, and forces them to marry two sides, such as cornbread, hushpuppies, or red beans and rice. After the main culinary event, wrap sweet teeth in a peach cobbler ($2.89) championship belt.