Third-generation barbecue master Willie J. Bridgeforth III, owner of Willie B.'s Memphis BBQ Catering, has traveled from Mississippi to Memphis learning to prepare authentic southern barbecue for catered events. The business-luncheon menu ($9–$12/person) boasts five combo options with seasoned meat that marinates for 24 hours, smokes for eight hours with three woods, is basted with an 18-ingredient sauce, and scored a 1430 on the SATs. The combos sate luncheon-goers with two side dishes, including creamy coleslaw, Memphis mac 'n' cheese, or Susie Q.'s southern baked beans. Generous helpings of cornbread help sop up leftover sauce from crispy chicken, pork chops, or racks of pork ribs that can form the centerpiece of a corporate get-together or post-LARPing dragonfeast.
At Sweet Taste of Italy, the secret’s not just in the sauce—although the restaurant has a specialty homemade red sauce—because everything is made from scratch each day. The chefs whip butter, grind cheese, bake fresh, sweet italian bread, and hand slice meats to create Italian favorites with an American twist. Customers can dine in or take out heaping helpings of pasta and Toyota-sized pizzas, and catering services are also available.
The year 1927 saw Babe Ruth’s Yankees dominate pro baseball and the precursor to Big Louie's Bar and Grill—Main Street Tavern—open in Minneapolis. In addition to depicting athletes from that bygone era, the Big Louie’s menu catalogs an array of traditional American bar and grill fare. From boneless wings to fish ‘n’ chips, the cuisine roster has even more depth than the famed Yankees lineup of ’27. The restaurant further establishes its entertainment value by hosting karaoke and bingo and by not allowing recitations of real-estate-law books.