At Pit Boss Bar-B-Q, oak-fueled flames sear slabs of meat, sealing in their natural juices and imparting a distinctive smoky flavor. To season meats, chefs draw inspiration from numerous barbecue traditions across the South. They slather pork and beef with vinegar-based sauce for sandwiches in the North Carolina style, and they top chopped barbecue beef with grilled onions and cheese for a taste of the southwest. And because a trip to a smokehouse would be incomplete without sampling some homestyle sides, Pit Boss rounds out platters with baked beans, fried okra, red-skinned-potato salad, collard greens, and more. Additionally, chefs offer their culinary creations to celebrations and drawn-out court arraignments, gladly customizing catering menus to suit partygoers’ tastes.
Restaurants are in Chef Victor Wang's blood—he comes from a family with multiple generations in the industry. Rather than rest on that heritage, he toured Asia and the Americas for more than 20 years, seeking recipes and lessons from numerous chefs specializing in a variety of cuisines.
These days, the critically acclaimed chef injects American flavors into classic Asian cuisine from countries such as China, Korea, Thailand, and Malaysia. His menu may include Prince Edward Island mussels doused with holly, basil, and ginger; lemongrass-infused chicken soaked in a coconut curry cooked for hours; and seared sirloin marinated in sesame, soy, and garlic. Chef Victor can often be found in the dining room, explaining the complexity of his dishes and why it's too hard to teach broccoli to roll over.
Strings of lights border the green awning spanning Boulevard Beef & Ale's 75-seat outdoor patio. Indoors, neon signs and televisions cast a warm glow on the wood-paneled bar. Chefs extend this notion of comfort and casualness to the menu, dressing hand-shaped burger patties in nothing but housemade whiskey sauce, horseradish cheddar, and sweatpants, as well as enhancing USDA Choice steaks with freshly prepared tomato-and-feta salad.
A family-oriented sports bar, Benchwarmers promotes high-octane spectating with a solid menu and 10 high-definition TVs relaying NFL Sunday Ticket games. Down draft beer from the full bar, and replicate the Olympic logo with house-made onion rings. A bouquet of buffalo shrimp yearns to be dipped into succulent sauce, and the Benchwarmers burger explodes with the flavors of jack cheese and jalapeños, imbued with the bar’s own specially concocted condiment. Sandwich selections, such as the turkey club and the corned-beef-and-swiss Reuben, make a delicious alternative to sandwiching meat between the arms of two embracing sports fans. The roster of events includes free live music, poker tournaments, and underground wrestling broadcasts, and its smoke-free interior promotes all-ages merrymaking with four pool tables and a variety of kid-friendly games.
No one leaves Ragazzi's New York Style Pizzeria and Italian Restaurant hungry. That's because the chef and kitchen staff are dedicated not only to authenticity in preparing rich fettuccine alfredo and crispy veal parmigiana, but also to generous portions and giant slices of pizza. They toss their pasta with everything from lightly battered and sauteed shrimp to veal and prosciutto, with their sauces being so in demand that they now sell their signature tomato sauces by the jar and tanker.
Amid the dining room's plush booths and tables decorated with the New York City skyline, the wait staff ferries neapolitan pizzas that combine the interweaving flavors of tomatoes, basil, and mozzarella. Their guests can order pizza slice by slice to get a taste of all 20 toppings, or order entire pies in specialty combinations such as the chicken pomodoro with a creamy lemon sauce or the stuffed meat pie that surrounds its filling with two layers of dough sans sauce.