BJ Ryan's BANC House satiates cravings for both fresh coastal catches and savory wood-smoked meats that exude Southern charm. The slow-smoked pulled pork calls to taste buds from the plate where it sits slathered in homemade sauce and dry rub, and savory shrimp and grits blend dry rub and cheddar flavors. The talented chefs pay a special tribute to fresh crab, which can be added to any entree, steaming dishes such as the Banc crab cake, dungeness, Alaskan king, or blue crabs, which come dressed in homemade roasted-garlic sauce, ginger caramel, or inner-harbor spice.
Not to be overshadowed by the succulent food, BJ Ryan's dark, varnished wood and black-lacquered furnishings effuse a low-key, yet carefully kept dining environment marked by old photos and broad chalkboards listing the day’s specials.
Whether beneath the thatched roof of the tiki hut or at an intimate table surrounded by bamboo shoots, Papaya Thai and Asian BBQ’s tropical themes pervade the eatery’s confines. The barbecue bar grants diners a front-row seat to watch chefs expertly grill marinated meats and veggies on wooden skewers, wielding the power of fire like Prometheus to cook beef to its tender best state. A variety of Thai tasting plates and main dishes include classics such as pad thai, sizzling chicken in a thai barbecue sauce, and skewered chicken satay. From the tiki bar, bartenders pour tropical drinks such as papaya thai-ritas made with sweet mango and nutty monkeys, an almond-rum-banana concoction the staff delivers to tables by way of swinging through the rafters.
Southern, Cajun, and Mexican influences all show up on the menu at Eldorado Southern Grille, an eatery with décor inspired by roadhouses and barbecue joints across America. Bacon-and-cheddar-stuffed burgers, beef brisket with fried onion straws, and chicken wings tossed with cilantro-Grand Marnier sauce are just a few options. Flat-screened TVs broadcast sports games while bartenders pour draft beers and mix signature cocktails such as the Mexican Iced Tea—a Long Island iced tea topped with Cafe Patron.
RW's BBQ satiates seekers of sauce with a menu of hickory-smoked meats, homemade spice rubs, and four made-from-scratch barbecue gravies. Owner Ron Wishna pit roasts butts and briskets for more than 12 hours and chicken and ribs for more than four, producing proteins so tender they swan dive off the bone into a savory side of sauce.
Chili is in SmokeHouse's name for a reason: it’s the centerpiece of this sporty grill's collection of culinary delights. Winner of Westchester Magazine's Best Chili award for 2008, each bubbling bowl ($5.25 regular, $6.25 bread bowl) is packed with ground beef, sweet Italian sausage, crisp bacon, and an array of secret spices and seasonings, all topped with a blend of shredded monterrey jack, yellow cheddar, and a dollop of sour cream. SmokeHouse's craftsmen keep their award-winning masterpiece on its toes by creating a new concoction every week to compete in a chili-based Thunderdome presided by a panel of post-apocalyptic chefs. The restaurant’s menu is also chock-full of other game-time bites to munch on during Yankees or Jets matchups, such as buffalo wings, hearty burgers, soups, salads, sandwiches, wraps, and more.