Owned by baseball legend and semiprofessional magician Darryl Strawberry, Strawberry's Sports Grill pleases crowds and palates with a menu of updated American favorites and thoughtful comfort food. Slide head- and feet-first into a plate of crawfish-and-cheddar hushpuppies ($8.95) or get started with some championship chili ($7.95), loaded with enough ground beef, brisket, red beans, peppers, and onions to dominate chili challenges and handball round-robins. A bevy of burgers features beef, lamb, turkey, and falafel options, including the Hellenic 1986 burger ($12.95), with a lamb patty, feta cheese, cucumbers, and tzatziki sauce, and Strawberry's "Double Beef" burger ($14.95), whose beef patty is stuffed with chopped brisket and topped with fried onions and barbecue sauce. Barbecued ribs ($18.95) and chicken ($16.95) are smoked in-house, while surf and turf ($29.95) pits land (16-ounce rib eye) against sea (fried shrimp) in the greatest elemental cage match since wind defeated fire in 1937.
The meaty aromas of kalua pork and mahi-mahi waft across the patio at SmokeHouse Chili Grill as diners bid farewell to summer with sauce-stained handkerchiefs. Though renowned for their much-hyped chili, the grill’s chefs pack their charcoal bags for an island paradise of meats simmering in Hawaiian spices. Ukuleles join in with lip-smacking xylophones of baby back ribs to make sweet music on the palate while taste buds hold luaus in anticipation of the authentic pig roast. Waves of teriyaki shrimp and mahi-mahi crash on grills, beckoning guests to dive into second or third helpings throughout the afternoon.
When the Food Network’s Diners, Drive-Ins, and Dives came to visit Mo Gridder’s BBQ, host Guy Fieri couldn’t get over that barbecue this delicious was being served in the parking lot of a Bronx auto-repair shop. But when, like Fred Donley, you’re both a head mechanic and a head chef, you have to keep your workplaces close together. Fred picked up BBQ as a hobby a few years back and started to bring in samples for his customers at the auto shop. Their rave reviews encouraged him to make it a part of his business. Now you’ll find a 35-foot cooking trailer in the parking lot and a dining area in a room where he used to service cars. On certain days, you can even get special deals that combine Fred’s two passions, such as a windshield replacement and a rack of ribs.
Despite its unusual setting, Mo Gridder’s still serves up barbecue “so good you’ll think you’re in Texas,” according to Fieri. Fred slow-cooks all his meats in a massive cooker, so whether it’s his signature pulled pork sandwiches, brisket, chicken, or ribs, it’s tender and juicy.
Kansas City Smokehouse’s hickory-wood smokers slow-cook succulent meats in the tradition of Missouri barbecue masters. Barbecued meets, including beef brisket, pulled pork, and smoked kielbasa pile on plates by the quarter pound. Tender st. louis ribs or one half of a barbecued chicken share platter space with cornbread and classic sides, such as Cajun rice, collard greens, baked beans, and sweet-potato fries. Chefs dust catfish and skewered shrimp in their signature kansas city dry rub, searing in the spices on a cast-iron griddle heated with their laser vision. Nineteen craft and domestic beers accent the smoky hues, or pair up with a bevy of burgers or steaks.
Though the smells and sights might appear to be just like those at many barbecue places, Harlem BBQ Co takes a slightly different approach at the grill. Here the chefs specialize in ribs—which they slather in a choice of mild, hot, or spicy marinara sauce—and also focus on juicy rotisserie chicken. Each cut can be portioned out into smaller helpings or paired with sides such as collard greens and cinnamon-whipped sweet potatoes to create hearty meals fit for one or for a family. Corn muffins make a perfect tool for sopping up juices from each helping of meat, and also come with pats of cranberry butter. Slices of sweet potato pie are also on deck to add a balancing sweetness to each meal and to prove to friends that you're getting your daily allotment of vegetables.