Famous Dave’s dishes out a hearty menu of downhome barbecue drawing on founder Dave Anderson's 25 years of culinary exploration and experimentation. Diners can kick off the carnivorous carnival with buffalo-style shrimp ($9.99) sporting spicy cornmeal breading and tiny Bills jerseys. To sate hungrier stomachs, pit masters slow-smoke ribs over smoldering sweet hickory fires to create the Big Slab of 12 ribs ($22.99). After first passing through a sauce-slathered shrink ray, Dave’s BBQ Buddies ($9.99) offer bite-size versions of the restaurant’s most popular sandwiches, including Georgia pork, Texas brisket, pulled chicken, and hot link sausage. Afterwards, a lineup of sugary treats, such as Dave’s famous bread pudding smothered in pecan-praline sauce and vanilla-bean ice cream ($6.99), pleases even the sweetest of teeth. The laidback barbecue mecca also keeps eyes and ears entertained with its playful décor and blues- and klezmer-spiced soundtrack. Diehards can join Famous Dave's P.I.G. Club, designed to keep members current on the restaurant's happenings via email.
Fill up on fiery favorites with today’s Groupon. For $10, you’ll get $20 worth of bites and beverages at Abbey’s Real BBQ, a demure smokehouse specializing in combos, a la carte eats, and filling swimming pools with smoked meats upon request.Real BBQ: Ribs smoked to perfection.Fake BBQ: The friar enters the antechamber. His eyes fill with tears. As he explains that he is unable to pay your tribute, a nod to your footman signals him to release the owls.
Brad Thomas and John Bracamonte first unveiled their barbecuing brilliance on the competition circuit back in 2009. That year, they earned a slew of awards, including the California BBQ Association’s Rookie of the Year award.
Though still part of the competition world, these days they focus on whipping up those same flavors at Brazen BBQ’s San Diego eatery. Relying on local ingredients and from-scratch cooking techniques, they coat meats with housemade rubs before slow cooking them over hardwood smoke whose recipes are spoken aloud only in the language that flowers speak. That process results in such barbecue classics as pulled pork, but it also yields more creative dishes, including brisket stroganoff—brisket and whole-wheat egg noodles covered in a mushroom cream sauce. Besides barbecue, Brad and John's southern-inspired options range from burgers crowned with fried jalapeños to crawfish corn fritters. Mixed drinks, plus craft and regional beer, cleanse the palate between bites.
Lively Bull’s Smokin’ BBQ takes its meat very seriously, offering authentic Texas-style barbecue and gigantic fall-off-the-bone beef ribs on Morena Boulevard in San Diego. The team here takes pride in their flavorful, slow-cooked meats, like their pulled pork or brisket, both of which are smoked for more than eleven hours. Tasty gourmet sides include five-cheese mac ‘n’ cheese with a crispy top, freshly baked cornbread, sweet corn, almond-studded coleslaw and french fries. Locals enjoy kicking back on the dog-friendly patio with giant plates of barbecue and cold draft beers, or catching a Chargers game or concert on the giant fifteen-foot screen. Inside, decorative bull horns hang on the walls honoring this eatery’s down-home Texas spirit. Kids love the free ice cream; dogs dig the bones.
At Cheers Bar & Grill, customers sizzle up everything from steaks to burgers and brats, served any way a guest orders. Though they keep pints flowing all day long, the bar transitions into a 21-and-older establishment once the grill shuts down for the night. After that, the remaining crowd bonds over drinks from the full bar. At 1 a.m., the kitchen shuts down for the night to prepare for another day.
Family owned & operated, at GTRB we take pride in providing our customers with the highest standards of quality, service, cleanliness and value. We are committed to serving fresh and authentic Greek/Mediterranean cuisine, from the finest ingredients.