From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Bacon-wrapped Asparagus - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Wasabi Crunchy Shrimp, and Ahi Tuna Poke. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, ahi tuna, or chicken with chili mayo until they are ideally tender or encircled by on-duty firemen.
When the KTLA morning news crew was looking for someone to teach their viewers barbecue recipes last Fourth of July, they called up Lenny Bent. A chef and blues musician who's made his name catering the production lots for shows such as American Idol, Lenny wowed the hosts and crowd alike with his four-hour smoked, whiskey-glazed baby-back ribs. These—alongside smoked whole chickens and beef tri-tip—are some of the star attractions at his restaurant, Cookin' with Lenny's Smokehouse. Here, Louisiana-style recipes weave throughout the menu, topping tables with everything from deep-fried catfish to jambalaya with hot links. And guests would do well to save room for dessert, too, since the restaurant's signature treat, bananas foster, is prepared tableside.
Famous Dave’s dishes out a hearty menu of down-home 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-bone 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 laid-back 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.
Mr. Cecil's California Ribs is a unique Los Angeles ribs restaurant. Chef Jonathan Burrows takes western American barbeque, adds a slight Asian influence, then infuses California freshness and the highest quality ingredients - like organic chicken and vegetables - along with a menu that includes fish and salads
Diners detect the smoky aroma of their meals before the server even arrives. Within moments, the diners behold a table full of the chefs' specialties—baby-back ribs, pulled pork braised overnight, and beef ribs possessing bones thick enough to double as barbells. In addition to barbecuing meats to fall-off-the-bone tenderness, chefs prepare an array of traditional sides, ranging from corn muffins to collard greens. For group gatherings, Ribs USA's team bundles five catering packages for parties of up to 200.
In 1967, L&L Hawaiian Barbecue began as a small drive-thru diner in Honolulu. Over the next several decades, the eatery expanded to more than 175 franchise locations across its home state and the continental United States. Though they have maintained their original base of operations and continue to draw on its local inspirations, L&L's owners take pride in introducing new communities to their take on traditional island comfort fare. Dishes such as fried chicken katsu, shredded kalua pork, and blends of mixed Hawaiian-style barbecue draw from Asian and American culinary influences, and ice-cold drinks pay homage to the frozen strait that first brought explores from Hawaii to the mainland.