The menu at Bully's Restaurant bursts with barbecued flavors and a plethora of traditional Southern sides served between brick walls and a charming patchwork of photographs. An order of beef or pork barbecue ribs sates carnivorous tastes, and flaky mouthfuls of Southern-fried catfish or meaty morsels of beef tips complete the mouth's foray into the Deep South. Dining duos can pair each entree with two sides, including medallions of fried green tomatoes, steaming bowls of okra and tomato stew, and black-eyed peas. Nibbles from homemade rolls or fresh cornbread and sips from a large home-brewed lemonade or sweet tea complete the homey dining experience more effectively than fistfights over who is doing the dishes.
With claims to more than 200 first-place trophies and participation in 55 barbecue grand champions, 10 Bones BBQ boasts a menu of comfort-fare favorites crafted by seasoned pit masters. An opener of fried pickles ($7.95) or the sausage-and-cheese plate ($8.95) warms up taste buds before they hit marathon stride over a dish of succulent barbecue. Longing jaws will tear into the tender half slab of grand-champion baby-back ribs, pausing only to take in two sides, such as fried okra or a cup of chili ($17.95). Finger foodies can pair the large pulled-pork sandwich ($6.75) with corn on the cob or french fries, or leave it alone to reflect in a pool of its own palatable juices. A slice of pecan-bourbon or peanut-butter pie helps diners wipe up faces full of sauce before switching seats to start all over again ($3.95).
Within a wooden barn with bright-red shutters, Old Style Bar-B-Q ovens smoke up barbeque classics and southern-style specialties. Since Rick and Carla Dlugach first opened its doors in 1976, the restaurant has blossomed into a full-service dining area with a 100-seat private banquet hall and a takeout seating area. Bowls of homemade chili, slabs of ribs, and barbeque sandwiches partner with sides such as turnip greens and coleslaw. Regulars recommend sealing the meal with a fraction or whole number of southern pecan pie, an alternately crunchy and gooey dessert made from a classic recipe. Western décor adds a saloon vibe to the dining room, while a delivery window allows customers to enjoy meals without leaving the seat of their car, truck, or ferret-drawn bobsled.
One, two, or three. That's how many meats Triple A's BBQ loads on a single plate at Triple A's BBQ. Pulled pork, beef brisket, and smoked chicken and sausage appear alongside slow-cooked ribs on build-your-own plates, as well as in bulk options for the whole family or one very hungry nana. Side options include mashed-potato casserole, creamy mac 'n' cheese, and green beans, dessert is peach or pecan cobbler, and beverages include soft drinks or southern-barbecue staple sweet tea. The menu draws on Chef Chris's Tenneesee roots and more than 20 years experience.
The pitmasters at Tays Barbeque have been barbecuing meats the old-fashioned way since the 1940s, when Millard Taylor opened first started serving up St. Louis-style ribs to the people of Columbia, Mississippi. What does "old fashioned way" mean? At Tays, it means hand-coating meat in a special dry rub, then letting it smoke for hours over a hickory-wood fire until the ribs are tender enough to break in half. The rest of the menu?comprised of recipes from two barbecue-loving families?gets just as much love and attention. Chefs smoke sausages and hot wings, compile pulled pork sandwiches, and carve up beef brisket for sale by the pound. All of Tays meats are served dry unless otherwise requested, and each is paired with two sides, like coleslaw or mac-n-cheese, a slice of bread, and a choice of original or spicy white barbecue sauce. Of course, man cannot live on smoked meat platters alone, which is why the chefs also serve up sweet helpings of banana pudding and peach cobbler, made fresh daily and topped with a choice of vanilla ice cream or an entire ham.
From an English-style cottage nestled in the Jackson Street Historic District, The Parker House offers a savory haven for home-style eaters with a menu of aged steaks and simple Southern comfort food. Lavish starters tempt eager stomachs with rich mouthfuls of duck quesadilla, served with gouda, roasted corn salsa, and spiced sour cream ($9), or grit fries, crusted in herbs and bread crumbs topped with a smoky honey-chipotle aioli ($8). The Catfish Katherine astounds palates with a fresh Mississippi catfish blanketed with a sizzling sauté of crab, mushrooms, and green onions alongside edible islands of mashed potatoes and turnip greens ($24). With only certified Hereford and USDA prime beef, rehabilitated werebears can stymie carnivorous pangs with a marbled ribeye ($32) or an aged six-ounce tenderloin fillet ($25).