Famous Dave’s dishes out a hearty menu of down-home barbecue drawing on founder Dave Anderson’s 25 years of culinary exploration and experimentation. Diners can kick off the carnivorous carnival with buffalo-style shrimp ($9.99) sporting spicy cornmeal breading and tiny Bills jerseys. To sate hungrier stomachs, pit masters slow-smoke ribs over smoldering sweet hickory fires to create The Big Slab of 12-bone ribs ($22.99). After first passing through a sauce-slathered shrink ray, Dave’s BBQ Buddies ($9.99) offer bite-size versions of the restaurant’s most popular sandwiches, including Georgia pork, Texas brisket, pulled chicken, and hot link sausage. Afterwards, a lineup of sugary treats, such as Dave’s famous bread pudding smothered in pecan-praline sauce and vanilla-bean ice cream ($6.99), pleases even the sweetest of teeth. The laid-back barbecue mecca also keeps eyes and ears entertained with its playful décor and blues- and klezmer-spiced soundtrack. Diehards can join Famous Dave's P.I.G. Club, designed to keep members current on the restaurant's happenings via email.
In 1967, L&L Hawaiian Barbecue began as a small drive-thru diner in Honolulu. Over the next several decades, the eatery expanded to more than 175 franchise locations across its home state and the continental United States. Though they have maintained their original base of operations and continue to draw on its local inspirations, L&L's owners take pride in introducing new communities to their take on traditional island comfort fare. Dishes such as fried chicken katsu, shredded kalua pork, and blends of mixed Hawaiian-style barbecue draw from Asian and American culinary influences, and ice-cold drinks pay homage to the frozen strait that first brought explores from Hawaii to the mainland.
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 Bacon-wrapped Asparagus - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Wasabi Crunchy Shrimp, and Ahi Tuna Poke. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, ahi tuna, or chicken with chili mayo until they are ideally tender or encircled by on-duty firemen.
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.
Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.
Diners detect the smoky aroma of their meals before the server even arrives. Within moments, the diners behold a table full of the chefs' specialties—baby-back ribs, pulled pork braised overnight, and beef ribs possessing bones thick enough to double as barbells. In addition to barbecuing meats to fall-off-the-bone tenderness, chefs prepare an array of traditional sides, ranging from corn muffins to collard greens. For group gatherings, Ribs USA's team bundles five catering packages for parties of up to 200.