Rick's Roadhouse comforts empty stomachs with a menu of house-cooked barbecue inspired by small-town restaurants along Route 66, earning plaudits from NECN's TV Diner. Chefs rub half ($12.99) and full ($19.99) racks of ribs with seasoning, slowly smoke the meat over hickory and applewood, and then slather on a signature barbecue sauce to slick meats down for tabletop wrestling matches against corn-bread, baked-bean, and coleslaw sides. Steak frites showcases grilled Montreal- or Cajun-style aged meat ($13.99), and daily-ground bison burgers drip with a house-made steak sauce ($9.99). Alternatively, diners can punch nonbarbecue coordinates into their fork’s GPS to reach sizzling chicken fajitas ($11.99). Experienced restaurateur John Elkhay crafts an informal atmosphere to complement Rick's smoked eats, inviting diners to deconstruct ribs on an outdoor patio or keep their noses pointed toward the open kitchen inside a colorful dining room. Patrons can pause between bites to sink corner shots at a pool table or watch pro thumb-wrestling tournaments on wall-mounted TVs.
The Boston Globe recognized United BBQ in its list of 10 best barbecue joints in New England in 2009. It won the southern barbecue category from Rhode Island Monthly's Best of Rhode Island in 2009. The Providence Journal and Providence Phoenix also reviewed United BBQ.
Chef Buck of Buck's Roadside BBQ smokes beef, pork, and chicken with fruitwood and seasons each juicy cut with house-made dry rubs and sauces made from scratch. As proteins such as beef brisket or pulled chicken pile atop platters for two, cornbread squares swap crumbs and numbers with sides including mashed sweet potatoes, collard greens, and baked beans. Five sauces stored in squeezable bottles coat meats and fingers before greeting taste buds with sweet and intriguing knock-knock jokes.
As guests pass under Lewis' Restaurant and Grille's festive blue marquee, they enter an inviting world of Americana, with a bar that has been in place for generations and a kitchen offering up the appetizing aroma of freshly baked pizzas and Angus beef burgers. Guests share plates of buttermilk pancakes and eggs benedict during Sunday brunches and savor the tastes of inventive burgers and sandwiches, such as caprese-salad burgers or chicken-pesto sandwiches drizzled with balsamic reduction, all week long. Upscale haddock and salmon entrees satisfy refined palates, and a spread of bar food pleases crowds with chicken-finger baskets, tots, and tuna melts.
Though it has welcomed in families and bar regulars for decades, Lewis' has recently updated its interior with new bamboo flooring in the dining room and crisp dollar bills in the bar's cash register. Patrons regularly join in special events hosted by the bar, such as Tuesday-night trivia, where first-placers win a cash prize.
Grill gurus at Stevie's Eatery prepare a mouthwatering spread of sauce-slathered ribs and hearty sides from scratch daily, drawing from their appetizing menu of comfort fare. Hands pull apart juicy racks of ribs as their owners admire their companions' flowing sauce-beards and tongues savor the meat's tenderness and spices. Mac ‘n’ cheese, forged fresh daily from al dente pasta on an anvil of six different cheeses, arms stomachs with further appetite-defeating implements. In meals for two, diners can forgo on-the-bone edibles and opt for a variety of other temptations, such as a grilled cheese sandwich, a duo of chili and cheese-swathed hot dogs, or a sausage topped with peppers and onions.
Though he’s a graduate of the Culinary Institute of America whose resumé spans stints across the U.S., Brian Treitman has never lost his affinity for one food—roadside barbecue. At B.T.'s Smokehouse, Brian pays homage to multiple styles of Southern barbecue, starting with dry rubbing each cut of meat, from the pork shoulder and beef brisket to both types of ribs, in a blend of spices. He then places the slabs into a Southern Pride smoker, where the velvety plumes from local apple and hickory wood slowly cook the meat for up to 14 hours.
The cuts emerge with a crisp, blackened exterior surrounding a juicy, fall-apart-soft interior, and are plated with cornbread and sides such as collard greens and mac ’n’ cheese. Brian's approach has earned him a loyal following, a spot on Worcester'sBestChef.com's 2011 People's Choice Awards, and at least two awkwardly long hugs from diners.