The American BBQ, which was featured on "The Phantom Gourmet," has its cooks dry-rub each cut of their meat with a house blend of spices and seasonings before placing them in a wood smoker for up to 16 hours. Sliced beef brisket, pulled pork, and pulled chicken fill sandwiches or rest on plates next to sides such as southern greens or homemade potato chips. Classic memphis-style pork ribs arrive at the table in a third rack, half rack, or full rack, which diners can fashion into makeshift xylophones after their meals. Inside both locations, rustic adornments dapple the walls, from vintage Coca-Cola signs to weathered road signs.
With a combined 70 years of culinary experience, the chefs at Capri Seaside Italian Grille & Bar craft a dinner menu filled with authentic Italian cuisine made from locally-sourced seafood, prime meats, and other fresh ingredients. Homemade bread is baked on-site daily and showcases its family-recipe-fueled talent in dishes such as the steak tip crostini, a medley of grilled meat, arugula, sweet and spicy peppers, and aged balsamic perched atop toasted focaccia ($9). Like a crab's panic room, delicate lobster and ricotta ravioli ($12 or $17) safely harbor a crustacean and arrive bedecked in lemon tarragon beurre blanc. Pan-seared scallops, risotto-mascarpone cake, grilled corn, and cilantro vinaigrette run amok in the scallop risotto ($20) while diners on the outdoor patio slice into the braccioletini ($17), a roasted chicken breast stuffed like a succulent teddy bear with prosciutto, mozzarella, and pecorino romano cheese.
Plum Island Beachcoma reopened in 2011 after a seven-year hiatus to serve American favorites in a laid-back, beach-themed setting and continue a tradition as a local hangout that stretches back to the 1950s. Surrounded by bright yellow walls and beach paraphernalia, diners watch sports on flat-screen TVs and dig into lobster-salad sandwiches with sliced avocado and 8-ounce Angus-beef burgers. The beachy vibe is carried on in entrees such as fish tacos and coconut-crusted chicken, made with ingredients plucked from Hawaii's fabled coconut-chicken trees.
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The chefs at Off the Vine Tuscan Grille stretch the Italian border all the way to Massachusetts, encapsulating their warm eatery in the Mediterranean’s Old World flavors. Their menu devotes an entire section to flatbread pizzas crafted from housemade dough and sauces, including Nick's pie flecked with grilled shrimp and roasted garlic. While mouths water over penne ala bolognese, slow roasted osso buco, and dinner bells rung after psychological experimentation, eyes feast on games broadcast from TVs hung atop a full bar.