Dickey?s Barbecue Pit has smoked beef brisket in-house nearly every night since 1941, painting each morsel with a tangy house-made sauce. Pulled pork, turkey breast, and polish sausage round out the menu with meals that are heartier than a burrito wrapped in Paul Bunyan?s plaid shirt. Boxed lunches and catered buffets brim with homestyle sides such as coleslaw, mac 'n' cheese, and jalape?o beans. Once the last pickle has been crunched and the last finger has been licked, guests can savor one of the restaurant?s most cherished traditions: a vanilla cone, on the house.
Table Rock Lake was created in 1958 and has since become the scene of cherished memories for many?including the owners of Bistro 58, who named their modern lunch and dinner spot in its honor. A new ever-changing menu of upscale comfort food and sandwiches appears each week at the bistro's Friday night dinners, while lunch is served five days a week and features dishes such as chorizo-stuffed dates and meatloaf in portobello sauce.
House-made dough rises every day in the Parmesan's Pizzeria kitchen, where chefs toss it into pizza crust or bake it into the restaurant's signature cheesy breadsticks. Creative toppings crown these specialty pies, such as spaghetti and meatballs, spinach-and-artichoke dip, chicken cordon bleu, and the Padre pizza, whose five meats and extra cheese arrive baked within a World's Best Dad trophy. Calzones and sub sandwiches round out the hearty bill of fare, which patrons can have delivered at home, pick up themselves, or munch in a dining room equipped with a large-screen television.
Brewing their own line of beans and building sandwiches and salads behind the bar, the staff of Jammin Java relieves coffee cravings as well as hunger pangs. The espresso machine whirs to life as baristas steam milk to create lattes, cappuccinos, and puffy foam clouds shaped like manatees. Stop by in the morning for pastries. In the afternoons and evenings, you can munch on sandwiches stuffed with roast beef, hickory turkey, and fresh, crispy veggies.
The Back Yard Burgers story begins more than 25 years ago in the small town of Cleveland, Mississippi. It was here in 1987 that Lattimore Michael first began making homemade burgers in his grocery store. Before he knew it, the popularity of his burgers began to skyrocket, and a year later Lattimore was able to open the flagship Back Yard Burgers location. Fast forward to present day, and the crew at each Back Yard Burgers still serves up 100% North American Black Angus beef burgers and sandwiches cooked to order. They charbroil signature creations such as the barbecue bacon cheeseburger, a 1/3-pound patty topped with hickory-smoked bacon, american cheese, and barbecue sauce, as well as signature chicken sandwiches. Angus beef chili and 100% beef hot dogs round out the menu, complemented by hand-dipped shakes and malts just like grandma used to make and grandpa used to hide in his underwear drawer.
The family behind Celi's True Mexican Cuisine, named one of VisitSouth's top ten Southern restaurants to celebrate Cinco de Mayo, continues the traditions of their Michoacán roots with a collection of family recipes and house-made Mexican delights. To create queso fundido, chefs grill monterey jack cheese to fill lava-rock molcajetes—a traditional Mexican mortar used as an insulating serving dish—and add chorizo and jalapeños before sending the bubbling bowl forth to be excavated via tortilla chips or edible pickaxes. Wrap the chicken or steak fajitas adobas' semi-sweet glaze up in a handmade tortilla, or savor traditional burritos, chimichangas, and taquitos. To fashion the camarones a la española, chefs wrap cheese-stuffed shrimp in sweaters woven from bacon before grilling and simmering the dish in a creamy sauce. A vegetarian menu section features meat-free versions of Mexican favorites for herbivorous brontosaurs looking to widen their palate.