Hickory House Ribs is named for its signature racks of baby-back ribs, a combination of high-grade meat imported from Denmark and specialty sauce made in-house. The ribs have claimed numerous awards and accolades for their succulent flavor, which begins with pork ribs from hogs fed all-natural and lean diets. The ribs then spend hours slow-smoking in a combination of hickory and oak. Once they get to Hickory House Ribs, chefs coat them in thick housemade sauce, made from scratch. The restaurant also serves up other classic barbecue fare, from certified Angus steaks to smoked pork shoulder. Each kind of barbecued meat is seasoned and smoked daily, and served with baked beans and coleslaw each made fresh every day.
Named Denver's best barbeque by CBS Denver in 2010, Big Papa's BBQ specializes in slow smoked ribs, brisket, and sausage, as well as authentic Southern side dishes and homemade desserts. Turn on mouth spigots with Big Papa's BBQ meat-filled Denver menu or Littleton menu, both of which feature hickory smoked selections from the restaurants' mobile smokers. Load a sturdy plate with a pound of brisket ($11.95), half a pound of pork ($6.45), or half a pound of hot links ($6.45), and ask for an accompaniment of hearty sides ($1.95 per serving, $3.95 per pint), such as four-cheese mac and cheese, sweet potato casserole, Southern style cole slaw, BBQ beans, or fried okra. Feast on the fins of deep-fried catches with a catfish po'boy sandwich ($7.45+), or share an appetizer of catfish nuggets ($7.95) battered in corn meal and served with tartar sauce and hush puppies to replicate the traditional underwater canapés used by Sirens to lure sailors to their watery graves.
The OiNKs! menu modernizes classic barbecue with five original sauce recipes, produce from sustainable farms, and meat that’s always antibiotic free and usually from free-range livestock. Before being pulled apart by your mouth's masticators, each meat slab is rubbed in OiNKs! special rub and slow-smoked over pecan wood. Palatable proteins, including brisket, chicken, pork, and tofu ($3.99 1/4 lb., $6.49 1/2 lb., $12.49 full lb.), relax in a barbecue bubble bath of your choice: sweet traditional, tangy mustard, peppery vinegar, hot three-pepper blend, or a brand-new Kansas City-style sauce. Or opt for a St. Louis–style rack of spare ribs ($5.49 1/4 rack, $10.49 1/2 rack, $19.99 full rack). Specialty sandwiches, such as the Blue Brisket with bacon and blue cheese ($8.49), fill up hungry hands and are served with your choice of side, including hearty fried okra or the lighter nutty coleslaw or spicy green-bean salad. Soul-soothing desserts, such as a cinnamon-pecan tartlet ($2.49), are baked each morning.
Gennaro’s Cafe Italiano’s pasta producers pile plates with generous portions of Old World comfort fare in a family-friendly restaurant. Browse the menu, before divvying up an appetizer, such as deep-fried calamari or tomato and mozzarella bruschetta, anointed with herbs and olive oil. After devouring house salads, plunge tusks into entrees, such as lasagna stacked with beef, italian sausage, and six types of cheese, or perform tined pirouettes through fettuccine alfredo crowned with grilled chicken. Spicy sausage huddles with grilled peppers and onions as marinara quells fires for the safety of shaved parmesan cheese. Fresh-baked garlic bread accompanies all main meal events as well as refreshing glasses of beer. Making a reservation, like believing in the tooth fairy, is acceptable but not necessary.
Smokin Joes BBQ heaps plates of beef brisket, St. Louis-style ribs, pulled pork and other menu items slathered in sauce that’s at once sweet, tangy, tart, and spicy. Other sauces include the spicy barbecue, sweet and tangy mustard sauce, and the Carolina sauce, which blends vinegar, brown sugar, and a hint of cayenne pepper ideal for whole-hog cooking. Signature milkshakes cool off the tongue with inventively sweet flavors, such as the birthday cake shake with Funfetti cake mix, milk, and vanilla ice cream. Smokin Joes can also cater for events such as company picnics, class reunions, and weddings, especially weddings where they toast with barbecue sauce instead of champagne.