Cuisine Type: Barbecue and
American comfort food
Reservations: Not necessary
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Smoked meats
Alcohol: Full bar
Delivery/Take-out Available: Yes
Outdoor Seating: No
The aroma of Southern-style barbecue fills Tavern of Solon, rising above the top of its restored 1950s high-school scoreboard and up to the ceiling. Under the watchful eye of owner Rich Earle, the casual pub crafts dishes such as Angus burgers topped with Carolina-style barbecue pork and smoked or fried wings entirely in-house. The pillars of the menu, though, are the slow-smoked barbecue platters?pork, brisket, chicken, and baby back ribs?paired with traditional sides, including coleslaw and cornbread muffins. Events, such as live music on Saturday nights and screenings of Sunday- and Monday-night NFL games, contribute to the lively atmosphere. Decades-old photos of the city of Solon line the walls, conjuring a blend of local pride and nostalgia.
The Dickey’s Barbecue Pit sign may be ubiquitous today as a spot for good ole’ Texas barbecue, but when Travis Dickey first opened his Dallas shop in 1941, the sign had to share space with advertisements to help pay rent. In the 70 years since then, the Dickeys have done well for themselves, with their initial store spawning a slew of franchises throughout the country. Though the barbecue at each outpost is no longer under the hand of one of Dickey’s descendants, each shop still smokes their own meats in-house to create the signature Texan flavor that infuses their briskets, pulled pork, and fall-off-the-bone ribs. Meals can come in any size, from the a la carte sandwiches to platters that incorporate a chosen number of meats with a buttery roll, a pickle, two homestyle sides, and free ice cream. Whether serving up their dishes in the dining room or packing them up for take-away or catering, the staff ensures that each client gets a taste of Texas home cooking without the hassle rubbing every dish on a campfire crock-pot.
Over the last nine decades, Kennedy's BBQ has been smoking, slicing, and piling turkey, ham, and pork on sandwiches seasoned with top-secret ingredients. This smoke shack's meat masters start with premium protein, pit-smoking the savories in an on-premise smokehouse to infuse succulent juices. Then, soft buns are laden with ham, turkey, beef, or pulled pork ($4.75 each), slathered with barbecue sauce, and generously dolloped with a house-made cabbage relish concocted from a secret recipe. Sociable sandwiches can pal around with a bowl of hearty chili or smoky bean soup, studded with tender chunks of pit ham and cornbread crumbles ($3.50 each). Desserts such as homemade cookies ($0.75), milkshakes ($3.30), and Troyer's Home Pantry pies by the slice ($2.60) finish off a decadent meal more sweetly than a nuzzle from a candied teddy bear.
Boneyard Beer Farm & Mesquite Grill combines hearty eats with entertainment. HDTVs illuminate trays filled with double-patty burgers and St. Louis-style ribs drowned in house made barbecue sauce, as well as 16 types of sandwich including the hand-made, slow roasted pulled pork. On the weekends, live bands take the stage, serenading ears as fingers busy themselves with wings drenched in one of 15 sauces ranging from mild to devilishly hot.
Housed inside the Old B&O Train Station, Rust Belt brews nine craft beers, with a handful more scheduled for release early next year. Each Saturday from noon to 5 p.m., fans of yeast and hops can gather 'round head brewer Lee Gidley as he guides them on a tour of the brewery, showing them equipment, explaining the brewing process, and doling out samples of the luscious liquid gold. When the half-hour tour concludes, everyone receives a commemorative Rust Belt Brewery T-shirt, a souvenir pint glass, and a jolly memory to overtake the brain space currently inhabited by knowledge of the Gigli plot. If the tour inspires a powerful thirst for more, Rust Belt sells growlers of their guzzleables to take home, and the neighboring Boxcar Lounge has Rust Belt on tap.