Succulent smoked meats dominate the menu at former Dallas Cowboy and Pro Football Hall of Fame–inductee Randy White’s restaurant. The cooks rely exclusively on wood-burning pits to sear all of their sliced beef, pulled pork, and baby back ribs, avoiding any gas burners or lightning bolts entirely. Seven pieces of fried catfish don cornmeal crusts for the Big Catch platter, and two patties of 100% Angus beef add heft to the Tough Man burger. Stained wood of different shades pervades the dining room's décor, from the light-brown vertical boards that form the walls to the dark-gray planks that compose the booths and act as a backup in case the fire pits run low on logs.
Ribs rule the day at Barbeque Tavern, but there's still plenty of room for chicken wings, brisket sliders, and other delicious barbecue eats. The chefs are serious about their methods here; all the meats are slow-cooked until they practically fall off the bone. The seriousness pretty much ends with the food, though. The bar tends have a party atmosphere during big sports games, and karaoke nights blur the line between what's a microphone and what's a chicken drumstick.
Wild Over Wings is a place of simple pleasures?a basket full of wings, a cold beer, and a good boxing match on TV. It's also a family-friendly spot, and the little ones will likely enjoy the boneless wings and giant cookies. Like the best retainers, the wings come in one of 13 flavors, which range from original hot to herbal garlic parmesan.
Peter Kenny didn’t just want to recreate Dublin with The Dubliner; he wanted to recreate home. So the Dublin native filled his bar with objects from Ireland and a long list of imported Irish and Scottish beers and whiskeys. His kitchen presents artisan cheeses on a board and stacks sandwiches high with Boar’s Head products. He even offers such housemade pub dips as horseradish cream cheese and smoked tomato ranch, and he keeps these specialties coming out of the kitchen until midnight.
The chefs at Mama Faye's BBQ carve up slow-cooked meats to serve alongside a selection of classic American sides. Hearty slices of bread corral saucy sandwich fixings, including baby back ribs ($7), pulled pork ($6), chopped or sliced beef ($6), and beef whittled into sturdy walking sticks. Tender slices of smoked turkey breast ($9) or duos of barbecued meats ($10) amicably share plates with two savory sides strategically selected from a list that includes baked beans, potato salad, mac 'n' cheese, and turnip greens. The casual eatery boasts an expansive outdoor patio, as well as a tasty lineup of rotating daily ($8–$9) and lunch ($5) specials.
The beer selection at Strangeways will delight even the pickiest drinkers: there are 40 brews on tap and 140 in cans and bottles. The bartenders can also mix up a full menu of prohibition-style cocktails. Co-owner Eric Sanchez—who shares the bar with his sister, Erica—revealed in a Pegasus News article that he had a cozy, non-Irish pub feel in mind when he designed Strangeways. He gutted and remodeled the building himself, taking care to leave exposed brick on the interior and properly clothed brick on the exterior. Strangeways also serves up a menu of Latin-inspired American food.