Kansas City Smokehouse’s hickory-wood smokers slow-cook succulent meats in the tradition of Missouri barbecue masters. Barbecued meets, including beef brisket, pulled pork, and smoked kielbasa pile on plates by the quarter pound. Tender st. louis ribs or one half of a barbecued chicken share platter space with cornbread and classic sides, such as Cajun rice, collard greens, baked beans, and sweet-potato fries. Chefs dust catfish and skewered shrimp in their signature kansas city dry rub, searing in the spices on a cast-iron griddle heated with their laser vision. Nineteen craft and domestic beers accent the smoky hues, or pair up with a bevy of burgers or steaks.
Zorn's award-winning fried chicken comes in old-fashioned boxes, buckets, and gigantic baskets with homemade fixins and all-time-favorite sides. Pair a half-chicken dinner for one (rotisserie-style $8.49, fried $9.99) with two of sixteen sides such as creamed spinach, macaroni and cheese, or garlic mashed potatoes ($2.39 individual, $4.29 large). Or, high-five Freud with a bucket o' breasts: four plump, juicy pieces of skinless white meat Southern-fried to a deep-golden, crunchy glow ($12.99). For a competitive-eating party, pour 50 barbecued wings from a bucket onto the table and devour a path to glory ($29.95). Click here to see the full menu.
Louie Demirakos devised Clearwater Charlie's in his late father's name, creating an homage to his unfulfilled vision for—in Charlie’s words—an “eat it and beat it” establishment. The menu is scrawled on chalkboards above the kitchen assembly line, and dishes hit the counter on paper plates, which conveniently fold into paper sailboats to float leftovers home. Though the restaurant gives top billing to seafood, Charlie’s specialty, it also incorporates a slew of American dishes such as barbecue chicken and pork, steak, and burgers with a choice of 22 toppings. The restaurant is also entirely nut-free, ensuring that food-sensitive diners can safely savor any dish that emerges from the bustling kitchen.
Chili is in SmokeHouse's name for a reason: it’s the centerpiece of this sporty grill's collection of culinary delights. Winner of Westchester Magazine's Best Chili award for 2008, each bubbling bowl ($5.25 regular, $6.25 bread bowl) is packed with ground beef, sweet Italian sausage, crisp bacon, and an array of secret spices and seasonings, all topped with a blend of shredded monterrey jack, yellow cheddar, and a dollop of sour cream. SmokeHouse's craftsmen keep their award-winning masterpiece on its toes by creating a new concoction every week to compete in a chili-based Thunderdome presided by a panel of post-apocalyptic chefs. The restaurant’s menu is also chock-full of other game-time bites to munch on during Yankees or Jets matchups, such as buffalo wings, hearty burgers, soups, salads, sandwiches, wraps, and more.
In Carioca Grill's open kitchen, skewers of sirloin, sausage, and short ribs roast in the fiery churrasco. Steam rises from a nearby buffet, forming stratus clouds above hot dishes including fried yucca and shrimp stew. At the back of the dining area, a cashier weighs fare by the pound after taking off its shoes. Though the restaurant has a minimalist, casual vibe, its food brims with complex flavors and tropical ingredients prevalent in Brazilian cooking.
When the Food Network’s Diners, Drive-Ins, and Dives came to visit Mo Gridder’s BBQ, host Guy Fieri couldn’t get over that barbecue this delicious was being served in the parking lot of a Bronx auto-repair shop. But when, like Fred Donley, you’re both a head mechanic and a head chef, you have to keep your workplaces close together. Fred picked up BBQ as a hobby a few years back and started to bring in samples for his customers at the auto shop. Their rave reviews encouraged him to make it a part of his business. Now you’ll find a 35-foot cooking trailer in the parking lot and a dining area in a room where he used to service cars. On certain days, you can even get special deals that combine Fred’s two passions, such as a windshield replacement and a rack of ribs.
Despite its unusual setting, Mo Gridder’s still serves up barbecue “so good you’ll think you’re in Texas,” according to Fieri. Fred slow-cooks all his meats in a massive cooker, so whether it’s his signature pulled pork sandwiches, brisket, chicken, or ribs, it’s tender and juicy.