Each slab, slice, and link of Notorious’s meat spends three days tenderizing, flavorizing, and smokifying itself for you. Rubbed down in a secret mixture of spices, this barbecue mellows before diving into a pecan and mesquite-fired smoker for hour after hour of soaking in a veritable taste sauna. Cooked slowly overnight, it then falls apart tenderly on your plate in the form of delicious dishes such the eponymous Notorious P.I.G. sandwich, a massive pile of pulled pork topped Carolina style with blue-cheese coleslaw ($10), and the more traditional Texan, chopped brisket layered between thick slices of Texas toast ($10). Meaty platters of barbecued jalapeño sausage, pulled chicken, and hot links ($15 for all three meats) and wise-cracking full racks of loin back ribs redolent of paprika and brown sugar ($19) fulfill your belly's wildest dreams without having to fund its get-rich-quick schemes. If you're not in the mood for barbecue, reach no further than a catfish po’ boy ($9). Vegetarians can breathe a sigh of relief, since assorted grilled vegetables (with red-pepper dip, $6) get equal quantities of care from the meat makers.
As any of the pitmasters at HEK Yeah BBQ can tell you, to get quality barbecue, you need to start with equally good ingredients. That's why the chefs source as many of their ingredients as possible from local vendors who practice natural, organic farming and meat-raising methods. Once these ingredients are all assembled, the chefs make everything from the sauces to sides and barbecue in house from scratch. Their specialty is shredded beef brisket, which pitmasters cook for 18 hours to ensure it has the proper, tender texture. Alongside brisket, they smoke links of sausage as well as cuts of pork and chicken, which will eventually be pulled straight off the bone and onto sandwiches.
The staff puts just as much time into the sides and desserts that complete meals. They top cavatappi pasta with scoops of green-chili-infused cheese sauce, and smother fresh-cut fries with a similar green-chili queso and bacon. On the dessert end, baker Heather concocts different Southern desserts every day, such as caramel swirl brownies. To finish meals, two scoops of vanilla bean ice cream can be added to any of the shop's Hansen's all-natural sodas.
Squarz's pastry prodigies bake golden, flaky, protein- and fruit-stuffed pies inspired by the savory flavors found in traditional meat pies. Taste buds flaunt their patriotism with a pack of apple pies or pepperoni pizzas that, like most clams in the wild, reside in a naturally breaded shell. Crusty pockets also burst with overseas essences of spinach and feta, barbecue pork, and lentil curry. Breakfast pies ensconce seasoned eggs, cheddar cheese, and cooked bacon into a fluffy package, and steak sleeves enlist potatoes and carrots to help quash stomach uprisings. Each pie pocket comes engorged with gourmet ingredients and arrives in a single-serving configuration for snacking (eight pies), or a double structure (four pies) for on-the-go meals that don't necessitate paper holders or makeshift feeding cranes.
Rousing cheers and the celebratory clink of glasses bounce off the walls and 15 flat-screen TVs of Over Under Sports Grill, where guests can peruse a menu of homestyle pub grub. As eyes gaze up at games broadcast via DirecTV College GameDay and NFL SundayTicket, tongues savor the Gamechanger–the Grill's signature sandwich: breaded pork tenderloin, slow roasted pork, and capicola stacked with slaw and held together with adobo sauce on a kaiser roll ($10). A top-secret blend of three cheeses courses through the World’s Best mac 'n' cheese ($9), and the Papi’s Sloppy’s slow-cooked ground beef simmers in a house-made sloppy sauce ($8) as goopy and unpredictable as an episode of Double Dare. Sudsy drafts and creative cocktails sail across a burnished wood bar, coasting into the hands of diners surfing the bar’s free WiFi or tapping toes to the occasional sounds of a live crooner.
On any day, White Chocolate chefs fire entrees of seafood, steak, and pork on a wood grill. At this restaurant from the makers of the White Chocolate Grill, they blend American and international culinary traditions to craft a citrus-soy-glazed salmon, new york strip with steakhouse butter, and slow-smoked pork ribs. Servers ferry these dishes—and flights or recommended pairings of craft whiskey, along with a selection of wines—to diners in the main space where the architecture evokes the inside of a brewer's daydream.
An award-winning country-and-western hotspot, Handlebar-J serves up an invigorating menu of steaks, ribs, burgers, and more. Drooping dancers and wilting wallflowers can get perked up by protein thanks to dishes such as the Cattleman Cut, a 16 oz. porterhouse ($29), or full slabs of baby-back ribs ($19) (both served with various sides). Free country dance lessons every Wednesday, Thursday, and Sunday night (at 7 p.m.) fill the air with rotating fringe, cooling off crisp chef salads ($12) and fanning piping-hot plates of fried chicken, served alongside corn on the cob, french fries, and biscuits with honey ($14). Finish dinner with a piece of chocolate cake ($4) or another round of homemade chili and beans ($10) depending on your dinner's chocolate-to-chili ratio.