The rich scent of real hickory, apple, cherry, and oak wood drifts from low smoldering fires, infusing the racks of meat above with flavor in a Southern Pride smoker. Drawing inspiration from all over the south, SuzyQue?s BBQ & Bar?s cooks apply spicy dry rubs to every ounce of meat before slow-smoking them, then diners can either enjoy it au-natural or slather plates with one of their signature sauces. Their sauces are inspired by recipes from Texas, North Carolina, and St. Louis and built upon a Vinegar, Tomato, or Molasses base. They also whip up an Orange Habanero sauce full of peppery spice.
The resulting mountains of melt-off-the-bone ribs, smoked wings, sausage, and brisket come to table alongside fine dining entrees, including rib-eye steak, fried chicken, and grilled salmon. Eight on-tap and 18 bottled beers lodge at the full bar, along with glasses of craft cocktails and wine, preparing palates for dessert and punctuating the sound of live bands, comedians, and poker games.
Though they can grill up tender pork ribs and make a mean barbecue sandwich, the chefs at Pepe’s BBQ really shine with their authentic Peruvian cooking. Within their smoky kitchen, they fold tender slices of steak into traditional dishes such as lomo saltado and bisteck a lo pobre. They pluck plump chickens straight from the spears of fiery rotisserie grills, then serve the birds Peruvian-style: dressed in spices and hand-knitted alpaca caps. To craft their ceviche dish, the chefs marinate fresh seafood in lime juice, onions, and cilantro. Diners await meals such as this next to the lofty windows in the seating area while sipping on fizzy Inka Cola—a sweet soft drink imported from Peru.
Chicken Delight is open 363 days a year, closing only on Christmas and Thanksgiving. It's a good thing it's open almost every day, serving locals heaping servings of their golden-fried chicken, mac and cheese, buttery rolls, wings, and homemade coleslaw. Not to mention the cookie-crusted Oreo mousse cake, or the buckets of ribs pulled up daily from the restaurant's sauce well. Family specials stock multiple bellies at once with piles of chicken, ribs, shrimp, and sides, while lunch specials pair favorite foods into hearty single-servings.
At Palm's Portuguese barbecue, chefs prepare flame-kissed steaks and baby back ribs for diners to consume amid salmon-and-lime-green walls. While succulent lamb is prepared in the Middle Eastern rotisserie style, the kitchen's wood charcoal grill raises the temperature on 14-ounce rib eyes and tender pork chops. Postmeal, guests can indulge in a rice pudding or watch themselves in the wall-length mirrors as they slowly pour rice pudding onto their own forehead.
There is cooking, and then there is barbecuing. At Blind Boar BBQ, the chefs show their passion by seasoning meats with their signature rub and slowly smoking the spice-dusted cuts above a fire stoked with fragrant hickory and cherry woods. Platefuls of sliced brisket, pulled chicken, and ribs arrive at tables glazed with a house-made sauce of your choice, with one version even featuring a hint of Dr. Pepper. That same attention to detail is applied to the rest of the menu's southern comfort foods, too, such as the fried green tomatoes and the sides of cornbread, coleslaw, and mashed potatoes with gravy.
The dining room also shares the casual, down-home spirit of the restaurant's menu. Shadowboxes filled with everything from black-and-white photographs to golf clubs adorn the walls, and a ledge circling the dining area brims with scavenged goods, such as worn tires, stoneware jugs, and hay bales. The stout wooden tables and exposed ceiling beams complement the space's rustic charm, making it easy to relax while enjoying a cold beer from the draft list, which includes perennial favorites as well as domestic and imported craft microbrews.
When Karen Harrison of New Jersey Monthly visited Bourbon BBQ, she left with a new admiration for the house ?meltingly tender chopped beef brisket? and ?two-fisted St. Louis ribs,? promising readers that they?ll ?be glad our evolutionary ancestors came down from trees, tamed fire, and started roasting fleshy beasts.?
Harrison?s admiration is well placed. The kitchen clearly knows barbecue. The staff smokes beef brisket in an all-hickory smoker for ten hours before tossing it into the slow-cooker for another six. They use fresh chickens delivered from a nearby farm for his bourbon chipotle wings, buffalo chicken wraps, and southern fried chicken. According to the Memphis tradition, the kitchen also rubs pork spare-ribs with spices before carefully smoking and steaming them until they?re fork-tender. Bourbon BBQ offers a host of options for enjoying the decadent food, from stopping in for lunch or dinner to ordering meats and sides by the pound for catered events.