When the family behind Super-Stuff Super-Licious restaurant fired up their three sidewalk grills in 1985, they began a local BBQ legacy that was strong enough to attract people from forty miles out. Unfortunately, the booming success couldn’t stop an encroaching schism that would soon split up the relatives and choke the growing business. It took nearly 20 years of slow-cooked reconciliation and, according to the restaurant’s website, a spiritual awakening to bring the family and the business back together in 2005. Today, Robbie's Super-Stuff Super-Licious BBQ Restaurant continues the tradition they started more than 35 years ago.
The barbecue mavens stock their kitchen with fresh, local ingredients and meats. They season each of their ribs, chickens, and steaks—sousing some slabs with more than a dozen herbs and spices—before sizzling them atop an open-pit grill. They then slather these flavorful cuts in one of three sauces: hot-, mild-, or mustard-barbecue sauce. They also prepare homestyle sides, such as collard greens and signature cornbread, to accessorize meat-centric entrees or cocktail dresses.
The pitmasters at the Harvard & Highland location of Union Pig & Chicken keep the menu simple, and in fact, very true to their name. Every day, they smoke up St. Louis ribs, barbecued chicken, brisket, and pork shoulder, as well as tofu, sausages, and seafood. The menu of traditional and non-so-traditional barbecue is rounded out with buttermilk fried chicken and sides such as cornbread, mac and cheese, and creamy coleslaw to create meals that emulate Southern picnics without buying a blanket in Scarlett O'Hara's green-and-white dress fabric. Meals can be washed down with a range of sodas, house-made sweet tea, fresh jalape?o-cilantro lemonade, draft beers, or a glass of bourbon.
The Flame BBQ’s two soul-food kitchens sling slow-cooked pulled pork, collard greens, and brisket onto plates and catering trays. Rolls sop up the barbecue sauce that smothers spare ribs, pulled chicken, and beef. Stack a Mac meals, a Flame specialty, fold barbecued meat into creamy mac ‘n’ cheese that is accompanied by a cup of sauce and several high-fives. Other unique offerings include brisket burritos bundled in a tortilla and catered whole-roasted pigs, piglets, or lambs.
Inspired by both local and international influences, the chefs of Cornerstone Restaurant & Bar prepare a menu of American cuisine that delights in seasonal ingredients and changes. Housed within a building that was originally a bank—complete with original vault doors—the restaurant has offered tastes of pan-seared scallops, served alongside barley risotto, pancetta, blood oranges and roasted brussels sprouts.
While they sit next to exposed-brick walls, diners can feast on risotto with wild mushrooms, duck confit, pomegranate seeds, and crispy parsnips. Lamb burgers are bedecked with goat cheese, arugula, and a balsamic-truffle vinaigrette, and roasted beets are thin sliced and served with fennel and arugula to make up a salad.
Accompanying these meals are a selection of beers, cocktails, and spirits. Domestic and imported beers reveal microbrew and seasonal tastes, and cocktails deliver everything from fruit-flavored vodkas to straight bourbons.
Executive Chef Jim Brown whimsically incorporates new ingredients into traditional recipes, creating innovative flavor combinations that manage to make familiar dishes feel surprising. Crab-stuffed salmon explodes with flavor, while Korean flank steak and stacked chicken round out the menu. To accompany the eclectically inspired menu, Luma features an extensive list of internationally sourced wines that highlights the food-friendly vinos of California.
At Edo Hibachi, meals don't get cooked behind closed doors: talented chefs prepare the restaurant's cuisine with fiery flair right before diners' eyes. With a focus on healthy ingredients, they grill up combination platters, such as chicken and salmon or filet mignon and lobster. Edo's chefs also showcase their talents from behind the restaurant's sushi bar, artfully assembling platters of sashimi and assorted selections of sushi.