When you bite into the juicy tomatoes and finely tuned sauces that grace the pizza pies and strombolis at Johnny Brusco's New York Style Pizza, you're experiencing a genealogy of flavor that extends back to the recipes of Johnny Pace in his 1965 Manlius, New York, pizza shop. Today the restaurant prides itself on using the finest ingredients and a diligent sauce-stirring wrist to deliver a lot of love (and just a sprinkle of hatred to give it zing) into every savory bite.
Within a wooden barn with bright-red shutters, Old Style Bar-B-Q ovens smoke up barbeque classics and southern-style specialties. Since Rick and Carla Dlugach first opened its doors in 1976, the restaurant has blossomed into a full-service dining area with a 100-seat private banquet hall and a takeout seating area. Bowls of homemade chili, slabs of ribs, and barbeque sandwiches partner with sides such as turnip greens and coleslaw. Regulars recommend sealing the meal with a fraction or whole number of southern pecan pie, an alternately crunchy and gooey dessert made from a classic recipe. Western décor adds a saloon vibe to the dining room, while a delivery window allows customers to enjoy meals without leaving the seat of their car, truck, or ferret-drawn bobsled.
Hailing from humble beginnings in a renovated Mississippian gas station, McAlister's Deli has revolutionized the concept of fast food with healthy fare recognized by Parents in 2009. Premium ingredients, such as Black Angus roast beef and black forest ham, pile upon stuffed potatoes or artisan bread, sating hungers and silencing stomachs before they recite bank-account numbers. As patrons wait for servers to deliver meals, they sip signature sweet tea, swirled together onsite daily from pure cane sugar and a rainforest-certified black-tea blend as dictated by a closely guarded recipe.
Aromas of marinated T-bone steaks hitting the grill alongside caramelizing onions, bell peppers, and tomatoes waft from the kitchen of El Amigo toward guests sipping margaritas in the dining room. In the kitchen, cooks prepare their full menu of Mexican dishes including burrito, fajita, and enchilada mainstays alongside inventive house specialties such as pork ribs deep fried to a golden brown and cooked with red hot sauce. As meals progress and patrons continue to take bites of nachos or secret notes, they sip imported or domestic beers, wines, and specialty margaritas in raspberry and peach.
Southern Pride BBQ takes its name seriously. Pitmaster Evan Riddle and his BBQ crew cook pulled pork, beef brisket, and ribs, keeping the menu options sweet, simple, and Southern. Among the BBQ options: smoked pork BBQ served on Texas toast, St. Louis-style ribs, and real Texas beef brisket. Guests can pair meats and sandwiches with Southern-style sides made from scratch such as fried corn on the cob and baked beans. If there's any room left after all the barbecue, and even if there's not, house-made dessert offerings include MeeMaw's chocolate pie or made-from-scratch banana pudding.
The Southern spread at Evans Country Buffet changes daily, but diners can count on it to contain hearty homestyle eats such as baked chicken; biscuits and corn muffins; and well-seasoned country veggies. The cooks whip up lemon squares, cobblers, and from-scratch banana pudding to appease sweet teeth, and cups can be kept full with tea, coffee, and other beverages.