Just as the name suggests, the dishes at Smitty’s Grille get their flavor from the flickering flames of the eatery’s grill. Smoky barbecued pork and brisket pile onto Smitty’s signature pulled barbecue sandwiches, while chefs fire beef short ribs over the same flame. Famous for their lasagna, Smitty's also flips burgers—Angus beef, turkey, and veggie—and coats wings in seven tasty marinades, including teriyaki, garlic, and hot sauce.
Cadillac Ranch's menu displays an array of grill-branded steaks, burgers, and sandwiches. Destroy a tower of onion rings ($7.99) in a mighty feat of digestible demolition before selecting from a sandwich parade that includes bread-cushioned portions of pulled pork ($9.99) and Cadillac's philly cheesesteak ($11.99). Burgers are available in a variety of incarnations, including steak form ($9.99), glazed in barbecue sauce ($11.99), or blanketed in a blizzard of blue cheese and bacon ($11.99). Cadillac's entree selection pays homage to the South's most famous barrel roller with Jack Daniels barbecue ribs ($14.99/half rack). The full bar fertilizes empty glasses with nectars such as Cadillac's specialty cocktails ($12) including the Mango Ranch martini, which captures the flavor of a freshly wrangled fruit with mango purée, a sour punch, and mango vodka.
Spiced up by the saucy skills of chef Howie “Bulldog” Kleinberg, who was on Top Chef Miami, Bulldog Barbecue's menu features no-frills, North Carolina–style barbecue. Hearty options—such as the popular beef brisket ($18), shrimp and grits ($18), and baby back ribs ($15–$23), all of which come with Carolina slaw, cornbread, and your choice of side—satisfy stomachs with unmatched sass. Non-carnivores can focus on the selection of fresh salads or a smoked portobello burger with caramelized onions and balsamic mayo ($9). Unlike most restaurants 500 miles beneath the earth's surface, Bulldog Barbecue provides drink items, allowing guests to fight off dehydration with made-to-order lemonade ($2); a root-beer float ($4); or a choice of red wines, white wines, or bubblies.
Chefs at High Steaks BBQ prepare barbecue classics from across the south. They expertly slice some cuts into brisket before slowly smoke roasting them in a red wine and BBQ spice marmalade; others they grill into juicy ribeyes. There’s Carolina-style barbecue pork—which chefs slow-smoke and hand chop from the bone—and Memphis-style ribs rubbed with natural spices and kissed by Elvis’s ghost. Drawing inspiration from the Lone Star State, the chefs also smoke-roast certified Angus brisket in a spiced red-wine marmalade. Organic-cornmeal hush puppies and a handful of homemade desserts round out each meal.
High Steaks BBQ accommodates guests in their main dining room or 60-seat private dining room, where visitors can watch the game on a high-definition TV or ritually torch the opposing team’s jerseys in the brick fireplace.
Waiters whirl through Grimpa Brazilian Steakhouse's streamlined interior, dancing with swords that skewer more than 15 kinds of meat. Diners can sample steaks and an 18-item salad bar and hot buffet in the art-strewn dining room or on the outdoor patio, where swaying palms and ghost cowboys bring to mind traditional gaucho camps. An onsite wine cellar accommodates international vintages of red, white, and bubbly, and an à la carte menu allows chefs to pair tender cuts of beef and fish with gourmet sauces and sides.
The greatest of meats are paired with sauce sidekicks, slaying the bland and defending the savory. Q's meats are prepared in an authentic Texas-built Bewley pit roaster or infused with woody goodness in an on-site smoker. Pay tribute by plunging face first into a platter of pulled pork with Texas toast, cole slaw, and beans ($16.95), or by cracking open the crispy skin of a brined, glazed whole chicken ($18), topped against every law of decency with sides such as fried okra and cheese grits (both $6). Tip back a three-bourbon Qhattan with cherry and vermouth ($9) or a 13-ounce glass of Shiner Bock ($7) amid the pleasant aural aroma of live tunes on the weekend, or sneak to the back for a wee dessert of buttermilk shortcakes ($7) and a full rack of dry-rubbed pork spare ribs ($24).