Hub's Gyros follows a simple motto: “Just a family business where quality still counts.” With that sort of humble attitude, you’d never know this restaurant is a star. Since its founding more than 35 years ago, Hub's has seen thousands of satisfied customers walk through its doors, made two appearances on Saturday Night Live, and racked up two Silver Platter awards, as well as a Golden Globe for “Most Delicious Sandwich Tangentially Related to the Plot of a Variety Show Sketch”. The secret to its success is a savory smorgasbord of American and Mediterranean cuisine, which includes hearty baked moussaka and pastichio, grilled gyros and shish kabob, and meaty burgers, deli sandwiches, and barbecue ribs. But while it prefers to focus on delivering quality food and service, Hub’s hasn’t completely shunned the limelight: customers can take home bottles of the restaurants “famous” barbecue sauce, which they may use to top their own ribs and sandwiches or to tie-dye their brand new Hub’s t-shirts and hats.
Though the name implies a limited selection of mostly Greek fare, the chefs at Grecian Kitchen have gone out of their way to furnish their menu with an array of Italian and American barbecue dishes. They draw on the same skills to roast gyro meats and grill Angus burgers, though they spend much of their time baking perennial favorites such as moussaka and spinach pie. Adding to the variety are classic diner desserts such as milk shakes and malts, which wash down house-made rice pudding, sticky-sweet baklava, and accidentally inhaled napkins.
Hecky Powell—founder of Hecky's Barbecue—crafts his acclaimed signature barbecue sauce from a Creole family recipe before using it to marinate a surfeit of ribs, chicken, and seafood. Southern flavors abound in side dishes of jambalaya and dessert plates of sweet-potato pound cake, served in the casual dining spot or at parties with catering options. Hecky's ships the homemade barbecue sauce, dry rubs, and spices from its online store, posting recipes so that home cooks can simmer award-winning chili on their own stoves or volcano-mounted cauldrons.
Fresh hickory wood burns daily to give this locally owned meatery's barbecue classics their signature smoky flavor. Ring dinner's bell with a first course of the soup of the day or a caesar salad topped with oven-baked croutons. Entrees make their entrée as platters of pulled chicken, North Carolina pulled pork, Texas brisket, or a combination of all three, or as half-slabs of baby-back, St. Louis, or Chicago-style ribs. Any burger or sandwich is also available for three-course eaters. Dinner finishers are rewarded with a fresh dessert that, like the slowest county-fair Ferris wheel ever, changes daily. Reservations are required, so call ahead or show up early to lick your table.
Hand-carved tikis and 12-foot-tall stone Easter Island moai preside over Tiki Terrace. Seated under swaying palms at hard-carved booths and tables, dinner guests enjoy a regional menu that starts with traditional pupu appetizers, such as taro chips and housemade pineapple salsa, and proceeds to traditional seafood and pork specialties. In the party-friendly tiki tradition, groups of up to four can share the Hawaiian punch bowl, a powerful elixir that arrives in a volcano tiki bowl with a fiery surprise. On Friday and Saturday nights, the dining room's elevated center stage fills with the South Pacific’s dances, music, and ceremonial red-rover matches.
Chicken Charlie's grills and smokes fresh, never-frozen chicken that ABC7's "Hungry Hound" Steve Dolinsky says “arrives tender and juicy, not overcooked.” The eatery's menu abounds with slabs of ribs slathered in barbecue sauce, brisket sandwiches, and baked potatoes stuffed with grilled chicken breast and dressed in cheddar cheese. Catering services supply ample eats for coworkers, birthday partygoers, or hoarders who contend that Y2K has just been biding its time before striking.