Diners launch platters of sauce-soaked ribs, steaming collard greens, and homemade cornbread to table coordinates from the smoke-infused arsenal of Texas Tony's menu. Virtuoso beef artists tend brisket ($8.99/half pound) for 15–18 hours in in-house smokers, using orangewood from a local citrus grove and smoke from a Vegas magician. In The Floridian sandwich, chopped pork, coleslaw,
banana peppers, and barbecue sauce cozy up between two slices of crusty texas toast ($9.99).
A rack of baby back ribs ($12.99) takes a dip in one of the house's signature sauces, which include mustard- and habanero-based options and demand a Marco Polo duel with taste buds.
Neat and responsible homemade corn bread, fresh-cut french fries, and macaroni and cheese ($1.99 each) clean up after the sauce-soaked parties of freewheeling barbecue entrees, and creamy, sweet potato cheesecake ($3.99) offsets tangy notes and offers a dulcet exit as impressive as Julia Child's zip line.