As the name suggests, nearly every item on the menu at Just Turkey Restaurant is made with turkey, from jalapeno turkey burgers and hot dogs to honey glazed turkey legs. The eatery's signature item?turkey ribs?has garnered attention from such local media sources as 190 North and Time Out Chicago. The inventive dish can be ordered jerk-style or deep-fried. Turkey tacos and spaghetti round out the menu, and diners can accompany their main course with homestyle dishes, such as sweet butter corn and mixed greens?something that is forbidden at a golf course.
During the holidays, Billy Boy's staff strings hundreds of red, white, and gold ornaments from the ceiling panels. Twinkling string lights score the walls, blanketing the restaurant in warmth. This is to be expected from the restaurant’s proprietors, who are committed to creating a cheerful atmosphere all year round, putting that same warmth into their food for more than 35 years.
That warmth starts in the kitchen, amid rising steam, pork ribs, burgers, and polish sausage dogs slow-cook in the wisps of a flaming grill. South of the border favorites such as plump hot tamales are dressed in Billy's Boy's signature chili. Diners can also choose from more than 30 varieties of sandwich, many or which are categorized by locale, such as the Malibu with pineapple, the Texan with bacon, and the Black Hole sandwich, made from the pages of physics textbooks.
A saying emblazoned on the ceiling of Bonapit Smoke House reads: "If there ain't no wood, it ain't no good!" The ovens in the kitchen would agree—they're stocked with applewood made for slow-roasting a variety of meats, which derive even more flavor from the dry rubs chefs slather on beforehand. Plates of St. Louis ribs, beef brisket, and sausages arrive with corn muffins and corn on the cob, though diners can also savor their meats in signature sandwiches served with homemade kettle chips. Barbecue style even inspires the seafood, such as the wood-fired salmon glazed in a raspberry barbecue sauce. Steaks, wraps, and salads round out the menu for a break from entirely smoky fare, but the environment keeps up with the rustic cuisine, as columns of exposed brick and cherry-colored wood mirror the down-home charm that flavors each entrée.
A smattering of 20 sauces and seasonings dripping from hand-spun wings coats patrons' fingers as they cheer on their favorite professional sports teams broadcast on Buffalo Wild Wings' TVs. Eyes are torn between watching teams dribble a ball, shoot a puck, and land a grand jeté, and plates of plentiful wings, burgers, wraps, salads, and ribs. For more entertainment, trivia games exercise brains, and the Blazin' Challenge offers recognition for those brave enough to down a dozen wings slathered in the eatery's hottest sauce in six minutes.
While Chef Chuck Pine studied under culinary masters including Rick Bayless, it was in humble barbecue joints where he truly honed his skills. Before opening his own restaurant, Chef Pine went on a barbecue tour of 13 states that covered over 3,000 miles. He ate almost nothing but barbecue. After the tour, Chef Pine found he’d amassed a ton of new knowledge about the art of slow smoking meat. Now as the head of his own barbecue restaurant, he takes hours to prepare each slab of ribs over a slow smoldering fire, glazing them with a choice of sauce. He pairs these carefully prepared platters of Americana with a blend of Mexican and Cajun-Creole dishes, both of them full of spice. Crawfish etouffee and jambalaya appear beside chicken enchiladas and shrimp quesadillas, with classic soda floats and fire hoses on hand to put out tongue fires.
When Travis Dickey opened his first Barbecue Pit in Dallas in 1941, the only items guests could order were beef brisket, pit hams, barbecue beans, and potato chips along with a bottle of beer, milk, or soda. The menu has since expanded to include pulled pork, polish sausage, turkey breast, chicken, and a variety of homestyle sides, but the cooking methods have remained the same. At locations across the United States, Dickey's Barbecue Pit smokes all of its specialties onsite with hickory logs and just a dash of fire. To make sure these methods stay consistent at each location, new franchise owners must train at Barbecue U for three weeks before opening their restaurant.