Jo-Jo's BBQ loads hungry diners' plates with barbecued pork, baby back ribs, and expertly fried catfish from the tempting menu. Feast-opening starters whet appetites with savory flavor, including half and full orders of barbecue nachos, piled high with meat and topped with a jaunty sour-cream hat ($6.25/$9.50). The catfish sandwich's deep-fried fillet snuggles inside a hoagie, dressed to the diner's liking ($5.50), and a side of deep-fried okra adds additional crunch ($2.25). Barbecue beans, coleslaw, and french fries surround the barbecue-sandwich plates, starring a choice of sliced pork loin, sliced beef, pulled pork, ham, turkey, or link sausage ($7.95–$10.95). Racks of ribs delight diners in full or half sets of baby back or spare varieties ($13.50–$19.95). To complement the flavors of meat, domestic beers ($2.25) and Corona ($3.25) create an international team of thirst-slaying ethanol heroes.
Family-owned Le Star Pizzaria dishes up a menu of regular and thin-crust pizzas alongside traditional pastas and sub sandwiches. Ten specialty pies harbor distinctive combinations of more than a dozen savory toppings and seasonings, and housemade cakes and pies subdue stark, raving sweet teeth in fruit-based straightjackets. The pizza parlor hosts a weekday happy hour and provides discounts for active military and police personnel.
Marco's Pizza founder Pasquale "Pat" Gianmarco began helping out at his family’s pizzeria when he was just a boy. The eatery provided a taste of home to the Gianmarco clan, who moved to the United States from Italy when Pat was 9 years old. Together with his father, young Pat learned the secrets to creating exceptional pizza sauce: three different types of vine-ripened tomatoes and spices that can only be imported from Italy or the moon.
The perfected sauce recipe continues to guide Pat’s kitchen operations, although these days he has considerably more help. His company has franchise locations in more than half the states as well as in the Bahamas, each store tossing fresh pizza dough daily before sprinkling on a trio of fresh, never-frozen cheeses.