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.
Bar-B-Que Beach Bar and Restaurant puts hand shovels to work digging into starters such as the fried dill pickles served with a tangy dipping sauce ($6) or the bucket of bones, a generous sampling of traditional dry rubbed spare ribs, spiced and slow-cooked in an authentic wood-smoked barbecue pit ($8). Rib platters include the infamous baby back ribs ($19 for a full slab/$13 for half, both with two sides) with a choice of original or "Sweet Georgia Brown" barbecue sauce and two sides, as well as tender barbecue pork spare ribs seasoned with the award-winning Rib Rub ($15 with two sides). The menu rounds itself out with a bevy of burgers, steaks, surfside items, and sandwiches.
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.
In 1984, Steve Birger needed a name for his new barbecue restaurant when suddenly he found inspiration from a Jim Belushi skit on Saturday Night Live. Although he’s no “Rappin’ Jimmy B,” Stevie B similarly hails from Chicago and infuses Windy City influences into his Southern-style barbecue. At his Weston restaurant—under new management—chefs bake ribs before searing them on a charbroil grill, and shred barbecued beef brisket that can fill a Philly sandwich, moonlight as a delicious toupee, or star on a dinner plate alongside baked potatoes and onion rings. Shoestring fries, creamy coleslaw, and other sides round out each meal.
Inside the brick oven at Texas Hold'Em BBQ, meats sizzle alongside whole bell peppers. There's a reason why the latter are called The Grilled Stuffed Bell Peppers Bluff—behind the vegetable exterior and under the blue-cheese crumbles lie hidden helpings of beef or pulled pork. The restaurant's menu carries its poker theme across meals such as the Nachos Two Pair and the All In sandwich, but its classic barbecue dinners have no need for a new name. Guests can order chicken, ribs, sausages, and brisket to pair with traditional sides, including baked beans and corn on the cob. At the bar, a catalog of craft beers from assorted breweries counterbalances saucy bites more refreshingly than iced glasses of more sauce. With TVs spread along the length of the bar and a penchant for private sports parties, Texas Hold'Em BBQ advocates for team spirit in addition to smoky roadhouse dining.