There are knives on the tables at Rib City Grill, but you won't need them if you order the baby-back ribs. These ribs are basted in signature barbecue sauce, smoked until they're fall-off-the-bone tender, and then slow-cooked over hardwoods. The eatery's cooks even back their baby-back ribs with a bold claim—if you have to use a knife, they're on the house.
Baby-back ribs aren't the only specialty at Rib City Grill. Diners can also chow down on St. Louis–style ribs, burgers, and pulled-pork sandwiches on jumbo buns. Sides such as three-cheese fries sprinkled with bacon bits and fried okra round out meals, along with glasses of beer.
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Terrace Café is a locally owned eatery and drinkery that recently extended its breakfast and lunchtime services to include the hours and delights of dinner. The breakfast, lunch, and dinner menus offer creative variety, featuring fresh ingredients, healthy recipes (items marked with a "Y" denote a YMCA nutritionist's approval), and enjoyable menu items for both kids and adults trapped in children's bodies due to a worldview-expanding body-swap plotline.
Somewhere deep in the Australian smokehouse's kitchen, the ethereal Wallaby brews up batches of a mystical elixir known as barbecue sauce made from scratch. This tongue-pleasing sauce produces a gravitational pull that attracts patrons toward slow-smoked meats available in small orders (5-ounce meat, one side) and larger orders (7-ounce meat, two sides). Meats include hand-pulled pork ($7.99–$9.99), beef brisket ($8.49–$10.49), and smoked turkey ($8.49–$10.49). Saddle up some sides on that mountain of meat with the popular smashers (potatoes), baked beans, coleslaw, fresh veggies, and more. There are also combo platters for the indecisive or those who want a multi-meat explosion. Wallaby's also serves many salads ($6.99–$9.49), salmon ($12.99), and shrimp on the barbie ($11.99).
The team at Sub Zero Ice Cream, winner of State's Best Ice Cream for the past four years, creates delectable desserts using a flash freeze process, which minimizes the formation of flavorless ice crystals and preserves the cream’s savory smoothness. Patrons may choose from a menu of more than 30 flavors or compose original tongue symphonies by blending any two flavors together ($3.39–$5.39). Create a sugary stroke of genius by first choosing the cream base, available in premium ice cream, low-fat ice cream, custard, yogurt, soy, rice, or almond, followed by adding combinations, mix-ins, and specifying texture. The skilled ice wizards then speak the appropriate incantations to flash freeze the mixture with liquid nitrogen at -321 degrees Fahrenheit, the substance used by NASA to preserve precious moon pies.
elcome to Desert Magnolia BBQ and Catering! We are a little take-out outfit in Roy, UT. We are cooking some of the best southern pit style BBQ you have ever been lucky enough to put in your mouth! We have take-out daily, and do cater outs, On-site BBQ, and personalized menus.