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.
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.
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.
More than three dozen extra-large flat-screen TVs hang from the walls at Blue 32's Phoenix location, where they broadcast every play from major sporting events in crisp detail. In between cheers for their favorite team, diners sample more than two dozen draft beers and upscale pub food such as buffalo-chicken flatbread, seared ahi tuna, and kobe-beef hot dogs. Lounge furniture with plush red cushions dapples Blue 32's stone-paved outdoor patio, where patrons can sip martinis with fresh, muddled strawberries and pass around petitions to house the Olympic flame in the patio's sleek fire pit.
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.