From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Mushroom Medley - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Pork Gyoza Dumplings, and Chicken Karaage. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, grilled ahi tuna, or chicken with basil sauce until they are ideally tender or encircled by on-duty firemen.
The aroma hits you first. It could be the brisket fresh off the smoker, or the candied yams carmelizing similar to how grandma use to make them. No matter the dish, D's Original Take Out Grill makes sure it's menu carries the soulful essence of owners Damon and Wendy Stalworth's southern roots. He whips up Louisiana-style chicken sausages, and coats St. Louis-style ribs in a sauce inspired by his grandmother's recipe, which is now sold at Whole Foods. Diners can also enjoy the signature sauce on wings or take bottles of the sauce home to paint edible murals on open walls.
Huston's Texas Pit Bar-B-Cue’s cooks slow-roast meats over real wood, continuing barbecue traditions that date from the restaurant’s opening in 1944. Diners lounge at small wooden tables near large windows, chewing through barbecue sandwiches full of sliced beef, pulled pork, chopped chicken, or other barbecued specialties from an extensive menu. Sliced or chopped meats can also be purchased by the pound, then hauled home to feed a ravenous crowd of dinner guests or flock of waist-high baby birds.
At Smoke Star BBQ, every cut of meat is slow-smoked and slathered with house-made barbecue sauce. Smoked pulled pork, baby-back ribs, chicken, and beef brisket come à la carte, accompanied by two sides and bread, or layered between buns. Sides such as potato salad, baked beans, and coleslaw accent meaty entrees, creating full meals for dining in, delivery, or catered events such as birthday parties or anti-Arbor Day demonstrations.:m]]
Family owned and operated, Two Brothers BBQ serves up a bounty of barbecue favorites on its menu, with high-quality ingredients and careful cooking uniting to wield savory and saucy sustenance. Relish the wrangling of rebellious wisps of hickory smoke with sliced meats such as beef brisket, turkey, or pulled pork ($6.29 for a half pound, $11.49 for a pound), or slam into a full slab of ribs ($18.99), cooked to perfection over the still-warm coals of found meteorites. For boosters of the bun, Two Brothers' West Wichita and El Dorado locations now offer The Burger Grill, with premium grilled burgers and decalescent dogs filling feast-holds and arriving via optional carhop service. Send your taste buds on a delicious trip back in time to the 1984 of the future with a Big Brother cheeseburger ($5.69), or go for the tubular tastes of the chili dog ($4.99), a quarter-pound kosher dog topped with smoked-brisket chili, onions, mustard, and cheddar. Side dishes (from $1.39 to $1.49/individual, up to $7.49–$7.99/quart) include french fries, corn cobettes, green beans, and scalloped potatoes.
Smoke City Market's resident chefs enlist natural ingredients to season meats smoked Texas-style over natural oak, as well as sides and sauces prepared from scratch. Barbecue buffs slice lean beef brisket by the pound, while a cornucopia of side dishes rides shotgun in the culinary Cadillac. Red chili eschews beans for a thoroughly meaty mouthful that has no chance of conjuring up giants, and cabbage apple slaw and beet salad add crunch to the meal's textural palette. Diners saddle up picnic-style wooden benches inside Smoke City's clay-orange eatery, lined with strips of raw wood and Old West décor including wagon wheels, a cow skull, and a man-eating cactus.