The enormous menu at Shorty Small's is home to a whole array of Southern-inspired comfort food, but what they're perhaps best known for is barbecue. Piled high with seasoned fries, baked beans, a cheesy biscuit, and slaw, plates crowd with tender, fall-off-the-bone ribs or marinated pulled pork topped with tangy barbecue sauce. Shorty Small's also has a full selection of imported and domestic beers, as well as wine by the glass and nonalcoholic beverages for shorties.
Corky's Ribs & BBQ must be doing something right. The southern barbecue has attracted celebrities such as Phoenix Suns coach Dan Majerle and running back Emmitt Smith, and its sought-after barbecue sauce is served in stores nationwide, except in stores that only sell big-and-tall pajama pants. People can't seem to resist Corky's signature Memphis-style ribs, which are hickory-smoked and slathered in the restaurant's secret blend of spices. The grill also slow cooks St. Louis-style pork ribs, chicken sandwiches, and fish, all of which are served with hearty southern sides.
All the steaks served at Western Sizzlin are first flame-kissed—cooked with flames licking both sides of the steak at once. As general manager Elgin Hamner states on the restaurant's website, this method preserves the flavors and juices of each slab, including the top-sirloin, rib-eye, filet-mignon, and T-bone steaks that populate the menu. Besides steaks, chefs prepare chicken breasts six different ways, including broiled or drizzled with teriyaki sauce, and they skim shrimp and salmon across the grill’s surface to the rhythm of "Gonna Fly Now (Theme from Rocky)." Diners can also tear into a cheeseburger or a philly steak sandwich underneath the antlered chandeliers that dangle from the ceiling.
At The Steakhouse, experienced chefs from Brazil roast a menu of more than 12 meats over open flames, serve imported cheeses, and bake fresh bread daily with flour from Brazil. Servers appear tableside wielding cuts of top sirloin, bacon-wrapped chicken breast, or smoked sausages impaled on swords and then shaved into plate-sized portions or busts of Teddy Roosevelt. Duos accompany a helping of garlic steak with fresh mozzarella or savor the house specialty picanha with black beans from the side bar’s selection of 20 salads and meal accompaniments. To cap off the dinner, diners relish the popular roasted pineapple, sprinkled with cinnamon, sugar, and dreams grown in Candy Land.
Sonny Williams’ Steak Room slings savory steaks, cut from aged Angus beef, and fresh seafood in a classy but comfortable environment. Stomach-surf through the seasonally changing menu to find a steak slab that tempts your taste buds, whether it be the 12 oz. fillet ($44.95), the bone-in cowboy rib eye ($45.95), or the New York strip ($44.95). Steaks are primarily cooked medium, medium rare, and 12-leaf-clover rare, and each is paired with the chef’s choice of veggies plus your choice of potato or wild rice with walnuts. Those boycotting beef for personal never-to-be- revealed reasons can nosh on Sonny’s cioppino ($34.95), a mixture of shrimp, clams, scallops, mussels, and fresh fish in a piquant champagne-tomato broth. To finish off the last modicum of hunger, Sonny’s serves a decadent dark-chocolate crème brûlée ($6.50) and Frangelico and vanilla-bean cheesecake ($6.75).