Ingredient restaurant offers a smorgasbord of gourmet and customizable culinary bites in a quick-serve atmosphere, catering to dietary restrictions whenever possible. Local ingredients claim squatter's rights on the menu, sprucing up dishes such as the custom salads ($8.95), with more than 75 options to arrange into fully functioning veggie ecosystems.
Wayne & Larry’s isn’t just a place to grab a juicy burger or a heaping plate of chicken-fried steak with mashed potatoes. It’s a place where guests can bond over their favorite teams wins and losses playing on the 12 high-definition televisions and three 95-inch projection screens. It’s also a place where dates can get to know each other better over friendly games of pool and shuffleboard matches before taking to the tables for a plate and a pint. And it’s also a place where customers can hold special events, whether it's a graduation party or a party celebrating everyone in your family getting to eat at their own table.
A fresh take on cooked-to-order burgers, Smashburger boasts well-stacked meaty marvels—such as Kansas City Smashburgers housed in an egg bun and slathered with A.1. steak sauce—as well as expedient service and ample sit-down space. The menu boasts more smashes than two monster trucks playing tennis, with Smashburgers—100% Angus beef plus quality veggies and cheeses on an artisan bun—taking center stage ($4.99–$6.99). Grilled, crispy Smashchickens ($5.99–$6.99) arrive bedecked in buffalo sauce, chipotle mayo, or your sauce of choice, proudly vying for dental attention with the fresh garden green tossed Smashsalads ($4.99–6.99). Smashsides such as the Smashfries fire up the hearts and bellies of all gracious guests ($1.99–$2.99), and nonsecret specialties, such as the Häagen-Dazs shake ($3.99), keep mouths grounded, cool, and smiley.
The meaty aromas of slow-smoked ribs and tender beef waft from Smokey’s kitchens, where piles of barbecued proteins simmer over seasoned hickory and sweet cherry. With no gas lines needed to fuel the wood-fire grills, the restaurant’s pipes are reserved for pumping spicy sauces onto full slabs of spare ribs ($17.50) and signature barbecue sandwiches topped with slaw and carolina mustard ($3.49–$6.19) along with other menu dishes. Reel in a savory slice of The Big Muddy with the catfish dinner ($7.99), a generous portion served with Texas toast, a salad, and a choice of two sides such as baked beans and honey-apple cornbread. A host of hearty breakfast options awaits early morning patrons, headlined by the Legendary Stack ($6.49), a savory skyscraper of hash browns, meat, and eggs on an architecturally dubious foundation of biscuit or toast.
The chefs at Long Island Pete's are passionate about two things: authentic New York style pizza and real Kansas City-style barbecue. And they aren't content to simply serve their two-specialties side-by-side. Here, barbecue and pizza often go hand-in-hand, creating a delightful fusion of smokey, savory flavors. The shop's signature pie, the Vicki con Vino, features a red-wine crust topped with barbecue beef, barbecue pork, smoked sausage, bacon, and spicy barbecue sauce. The cooks can make that pizza?or any of their signature pizzas, for that matter?with an Italian crust, or add some sweet notes by swapping in a honey wheat crust. Meanwhile, barbecue purists can enjoy sandwiches stuffed with burnt ends and Swiss cheese or beef sliders paired with baby back ribs. Hot and cold subs, salads, and breakfast specialties like biscuits and gravy round out the rest of the menu, along with a selection of lattes, mochas, and cappuccinos, available hot or served over ice.
Owner and Alabama transplant Nathan Chappell has wooed the Midwest with his signature sauce, smoked meats, and baked beans, which have garnered ribbons from competitions throughout Kansas, Nebraska, and Arkansas. Slow-cooked fantasies find fruition among the mouthwatering ribs, pulled pork, brisket, and chicken at Chappell’s Backyard BBQ. A basket of rib tips, burnt ends, pork, brisket, or rib bones served with two sides ($7) spreads smoky sauce blankets over grateful tongues, and the succulent half-chicken dinner accents meat with two sides and corn bread or texas toast ($9.96), rendering questions of egg/parent primacy deliciously irrelevant. Cheese potatoes, green beans, and other side dishes with the power to incite church-picnic riots can also be appreciated on their own ($1.69 each).