Logan's Roadhouse began as a simple celebration of barbecue and meat in Lexington, Kentucky. The theme resonated with diners, and the restaurant quickly multiplied from one kitchen to 230 company-operated locations and 26 franchises, spread across 23 states. At every location, the eatery retains its original Southern charm, calling bottled beers "ice-cold longnecks" and serving more than 50 entrees, such as aged, hand-cut steaks with mesquite flavorings. Logan's Roadhouse also has a few other signature items, including made-from-scratch yeast rolls and bottomless buckets of in-shell peanuts.
Hankerings for classic, all-American barbecue can easily be satisfied at Carmona's BBQ Deli, an eatery that operates out of a Watsonville deli and a mobile trailer powered by barbecue sauce rather than gasoline. Juicy burgers, all-beef hot dogs, and buffalo wings represent just three of many specialties that can be washed back with a cold beer or a glass of wine. But the menu doesn’t stop there. Cooks also create fusion barbecue with Asian, Italian, and Latin flavors. They crown pulled-pork sandwiches with guava-chipotle barbecue sauce, daub ribs with housemade hoisin sauce, and marinate chicken in coconut milk and lemongrass. At catered events, they can feed as many as 1,000 people with options such as korean short ribs, pots of award-winning clam chowder, and whole pigs, lambs, and goats roasted on a rotisserie spit.
At Bottley's BBQ, guests tuck in to block-party style feasts of paper plates piled high with succulent barbecue chicken and ribs, sided with traditional garnishes of potato salad, cornbread, and peach cobbler. For an extra kick, patrons can flavor their slow-cooked pig and poultry with Bottley's housemade extra-spicy barbecue sauce.
Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.
Paradise Catering, located in Fresno Breakfast House, has standard restaurant decor: pastel-colored walls, murals, and white-clothed tables. But it also has elephants. The tusked duo—fake, of course—surrounds an extra-special banquet table that is set beneath a thick of hanging vines and flowers. At another table underneath a straw-covered cabana, a stuffed leopard lounges on a wooden bench beside a tablecloth-covered table.
Amid the eclectic decor, guests sup on breakfast, lunch, and dinner favorites such as french toast, made-to-order omelets, hearty lasagna, and chicken cordon blue. Guests aren’t restricted to onsite dining, either. The staff delivers its dishes to residences and party locations, though it’s hard to imagine going a whole meal without telling the animals you’re also stuffed.
Most chicken wings look like bite-size drumsticks. Kocky's chicken wings look like chicken wings. Chefs roll each full-size wing in homemade batter before dunking it into a deep fryer. They then smother them with one of 10 made-from-scratch sauces, such as lemon pepper, buffalo ranch, Kickin' Teriyaki, and Sweet Fire. The menu also features pub-style fare ranging from chicken-wing-topped salads to burgers made with USDA-certified, natural Black Angus beef from Harris Ranch. Striving to fill Kocky's Bar and Grill with the same camaraderie they developed as fraternity brothers, the three founders encourage their servers to get to know patrons on a first-name, favorite-scene-from-Animal House basis.