At Green River BBQ, carnivores can sink fangs into a sumptuous selection of smoky, saucy, pit-fired meats, served alongside a spread of hearty, homestyle sides. The Saluda Stuffer sandwich fills bellies with a half-loaf of italian bread hollowed and stuffed with chopped barbecue pork ($9.49), and plates piled high with quarter ($8.99) or half ($10.99) barbecue chickens quell cravings for the other, other white meat. Pork ribs by the whole ($19.99) or half rack ($15.99) are prepared St. Louis–style by slow-cooking them on the world’s largest flaming ferris wheel, and arrive tableside with a pair of hush puppies and a choice of three Southern-inspired side dishes such as homemade slaw, barbecue beans, or the eatery's signature tomato pie. Green River BBQ invites its guests to sup saucily both inside the wood-paneled dining room and outside on the quaint patio—though no matter where you sit, the friendly, attentive serving staff will try to meet any request, except for those beginning with "I dare you to…"
Tom Engel burst onto the culinary scene in 1977 when he opened Richards Cafe and Little Richards. Now, in his eponymous house of barbecue, he draws on more than 30 years of culinary experience to roast brisket, chicken, and carolina pork shoulder, drawing out their natural flavors with one of nine sauces. These savory potions—which range from sweet and mild to spicy to Cheerwine sauce—sizzle on the grill, punching up a menu that overflows with homestyle treats such as hush puppies, meaty barbecue baked potatoes, and saucy ribs. Tom's BBQ also deliver catered Southern feasts to parties, special events, and straw houses to send their residents a stern message.
A hunk of brisket at VooDoo BBQ & Grill begins its journey suspended over a bed of pecan and oak logs. Coated in a dry rub of local spices, the meat slowly turns on a rotisserie rod for up to 16 hours, its skin crisping while the inside stays a warm pink. The chefs smoke all their beef brisket and pulled pork over logs from Louisiana-based trees to lend them the region's unique smoked flavor, even at the risk of confusing passing botanists. They lightly coat grilled sausages, chicken, and burgers in three signature sauces inspired by the state's Cajun recipes. To complement their menagerie of smoked and grilled meats, they sling a variety of southern sides such as corn pudding, greens, and potato salads. At each of the 13 locations, the aroma of roasting meat fills a space of dark-stained wood and wrought iron; dining rooms awash in a palette of reds, greens, and oranges buzz with the sounds of jazz and blues.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
The Brown Street Club is a jazz-based restaurant that boasts a menu dappled with New Orleans-inspired dishes, and bathes visitors in the sounds of live jazz and blues. Perform a prelude to an entree with the caesar salad ($6.95), an ensemble featuring fresh-cut romaine lettuce, anchovies, egg yolks, grated parmesan cheese, and the audible crunch of garlic and herb toast points. Not to be confused with the shoulder-pad laden BCS burger, the BSC burger ($10.95) packs a 10 oz. ground-beef patty leading a lineup of house-made BBQ sauce, melted cheddar, bacon strips, sautéed onions and mushrooms, and a fried egg served on a ciabatta bun. Seafood seekers can indulge in the grilled grouper ($20.95), lightly marinated in a citrus soy sauce and topped with a corn and cucumber relish. Order the Kansas City strip ($28.95) and a 16 oz. bone-in strip steak will be dressed in a veil of signature butter––ceremonial garb for when steak and butter meet in holy matrimony.
Aqua-hued walls and potted plants lend Chill 'N' Grill's interior a cheerful ambience, and an outdoor deck, nestled beside a placid fishing pond, offers diners a scenic view. Seated in either area, guests can tuck into comforting, homestyle cuisine: specialties include hand-sculpted half-pound burgers, shrimp and grits, and steak salads with bleu cheese, walnuts, red onion, and eggs. The eatery's cooks also concoct desserts such battered, fried pickled peaches crowned with a scoop of vanilla ice cream.