Bruno's was named runner-up in the Best Barbecue category of Good Times Santa Cruz's Best Food & Drink list in 2010. The restaurant has a four-star average rating from Yahoo! Locals, a 3.5-star average rating from Yelpers, and 76% of Urbanspooners like it:
The barbecue masters at CJ BBQ Restaurant serve up slow-cooked meats including ribs, hot links, and pulled pork. They slather four types of ribs in housemade sauce, allowing guests to choose from pork, beef, baby back, and Korean-style versions. Other Korean specialties on the menu include kimchi ramen, hot spicy chicken, and bibimbap.
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.
Anyone yearning for Hawaii’s balmy breezes might do well to visit J & J Hawaiian Barbecue, a Cupertino eatery where cooks prepare classics such as Kalua pig and loco moco—the medley of rice, hamburger, and egg that’s ubiquitous throughout the tropical state. The menu also reflects Hawaii’s strong Asian influences with dishes such as teriyaki rice and chicken katsu. Diners can sip Hawaiian Sun beverages in tropical flavors such as green tea-lychee or guava nectar.
Beef, fish, chicken bones, and more than 30 Chinese herbs collectively flavor the numerous variations of Xinjiang Mala spicy broth at Dragon Gate BBQ. These slow-cooked broths coat spicy shabu skewers, on which chefs layer kelp, tofu curd, and beef meatballs. Simmering meats also cling to the kitchen staff’s barbecue skewers, which include traditional ingredients, such as green beans, chicken gizzard, and pig skin. Batches of fried rice or noodles tossed with veggies round out the menu along with freshly squeezed juices or imported beer.