Rib tips, beef brisket, whole turkeys, chicken wings?SmoQue House BBQ specializes in all the barbecue classics. Each slab of meat or whole bird is rubbed with a special blend of 12 herbs and spices, then cooked low and slow overnight over hickory and applewood, which imparts a smoky flavor without triggering mouths' fire alarms. Whether chopped chicken or pulled pork, the meat is sliced to order and paired with traditional, made-fresh-daily comfort-food sides, such as baked beans, mac and cheese, or candied yams. The kitchen pays just as much attention to the desserts, making cobbler from Georgia peaches and cinnamon.
With churrasco steaks, grilled red-snapper fillets, and shredded flank steaks rubbed with Cuban spices, it's hard to tell which dish earned Papi's Cuban & Caribbean Grill the tile of Best Cuban fare in 2010 and 2011 from the readers of Creative Loafing Atlanta. It could have been owner Rey Regalado’s recipe for pork marinade passed on from his father. Brought to America in a harrowing tale of escape from oppression, the signature sauce now trickles beneath layers of smoked pork, ham, swiss cheese, and dill pickles on the cuban sandwich or traditional masitas de puerco made with tender cubed pork. Selecting from a stash of family recipes, chefs fill plates with bold flavors and cap meals with such sweet treats as coconut flan and rice pudding. As the sun falls out of the sky on Fridays and Saturdays, live salsa music populates the dining room with toe-tapping beats and digestion-aiding rhythms.
The word "RuChDa" cobbles together letters of each of the founders' three children, and is just one of 25 things they've whipped up from scratch. The other 24? Wing sauces that the team spent months perfecting. Flavors range from conventional staples like hot barbecue and original hot to award-winning inventions such as honey garlic pepper and honey cajun. Those sauces can also be tossed with bite-sized pieces of boneless chicken breast or crispy chicken tenders, or ladled onto a slice of wedding cake. To wash it all down, RuChDa has also created its own line of signature drinks known as Rev-jitos and Rev-ladas, which come in many flavors and taste a lot like mojitos and coladas, minus the alcohol.
Sensual Rhythms Cafe’s name pays homage to the local bands that take the eatery’s stage as often as possible. While live music creates a lively atmosphere, the kitchen whips up tapas, seafood, soul fare, and burgers to keep the sound of growling stomachs from drowning out the music.
Mrs. Winners nourishes hungry bellies with down-home comfort fare, such as juicy fried chicken, buttery biscuits, and hearty sides. Families and superhero alliances flock to Mrs. Winner's to divvy up heaping piles of fresh-fried golden chicken and wings doused in buffalo, barbecue, or lemon-pepper sauce. The chefs long for every guest to leave stuffed and satisfied, so they dish up ample portions of homestyle sides from baked beans to fried okra. Sips of Mrs. Winner's lauded sweet tea wash down breakfast-biscuit combos.
The first IHOP—the dream of founders Al and Jerry Lapin—opened in 1958 in Toluca Lake, California, and was originally dubbed the International House of Pancakes. Since then, rapid expansion has led to myriad milestones across the company's colorful history, from introducing its modern IHOP acronym in 1973 to its 1,000th restaurant opening in Layton, Utah, in 2001. Today, the company stands strong with around 1,500 locations across North and Central America, each one an enthusiastic dispenser of pancakes, french toast, and tables constructed entirely out of bacon. Though IHOP is known as a bastion of breakfast, it also stays open during the day and into the evening, delivering lunch and dinner as well.