Though they can grill up tender pork ribs and make a mean barbecue sandwich, the chefs at Pepe’s BBQ really shine with their authentic Peruvian cooking. Within their smoky kitchen, they fold tender slices of steak into traditional dishes such as lomo saltado and bisteck a lo pobre. They pluck plump chickens straight from the spears of fiery rotisserie grills, then serve the birds Peruvian-style: dressed in spices and hand-knitted alpaca caps. To craft their ceviche dish, the chefs marinate fresh seafood in lime juice, onions, and cilantro. Diners await meals such as this next to the lofty windows in the seating area while sipping on fizzy Inka Cola—a sweet soft drink imported from Peru.
Mary and Shelly Withers let more than two decades of cooking together shine through in the kitchen, which fills with the crackling of hot oil and the slower contralto bubbling of stews and gravy as the two work in concert. Flanked by berry-colored walls, diners take seats at raw-wood tables and benches to dig into soul-food favorites such as baked mac 'n' cheese, fried catfish nuggets, and jerk chicken. Caterers laden with trays bound for weddings and other events rush past diners slowly working through cups of coffee and Mary's red velvet cake, which lets feasts end gradually, unlike picnics in wind tunnels.
The chef at Zaika Barbeque & Grill pulls 14 years of experience out of his hat as he prepares traditional Pakistani dishes cooked- and spiced-to-order with halal ingredients. As he barbecues chicken, lamb, and beef, he locks spices and flavors into kebabs, whereas his tandoor oven slowly lets juicy chicken tikka stew and gather up as much flavor as it can. Waiters guide diners through the wide selection of entrees, which includes vegetarian curries and rice dishes. A petite menu of Pakistani desserts coddles sweet teeth after dinner, assuaging their ever-present, irrational fear of the tooth fairy.
Inside the homey neighborhood gathering place, physical competitions such as football light up TV screens as barkeeps pour on-tap domestic, international, and craft favorites. In the kitchen, multitasking chefs sauté shrimp, slow-smoke barbecue St. Louis ribs, and grill bratwursts and new york strips. The upscale grill fare mixes with comfort food classics, such as meatloaf in mushroom gravy, five-cheese paninis, and juicy burgers crowned with premium toppings. Some nights, guests perform their own renditions of classic tunes during karaoke.
At Tim Schafer’s Cuisine, Chef Fredy Umanzor dresses up New American dishes with beer-inspired finesse. Acclimate tongues to the change of pace with the Maryland lump-crab-cake appetizer ($12), a pan-fried pescatarian patty accessorized with a dash of chipotle-lime crema sauce, or the thai beef satay ($12), served on skewers with a peanut-barbecue pairing. St. Peter's fish fillet ($24) dons a pistachio-herb coat before taking a dip in a citrus-wheat-beer butter sauce, and the creole jambalaya ($30) brings together the heads of all the protein families, including sea scallops, jumbo shrimp, a trifecta of sausage relations, and tasso ham, and combines their talents with veggies and spices to carry out the greatest taste-bud heist in history. In the Twinkie-led tradition of hiding delicious within delicious, the grilled double-cut pork chop ($28) stuffs wild mushrooms, spinach and smoked gouda inside of the grilled specialty, and sets ale whipped sweet potatoes and sautéed veggies outside to stand guard.