We are a BBQ, ribs, steaks and chop house featuring 15 different side items that are home made daily. All of our BBQ sauces are made in-house which includes a red sauce, mustard sauce and white sauce along with 4 others. Our salad dressings are home made as well as our fabulous desserts.
For more than 50 years, Michael’s Restaurants have been sating foodies with a tantalizing menu of hand-cut, Prime Angus beef aged for at least 30 days and fresh aquatic fare. Diners can start a culinary journey through the Deep South with fried green tomatoes topped with lump blue crab in lemon-herb cream ($12). A 13-oounce bone-in filet ($37) satisfies the primal urge to gnaw, and the 24-ounce porterhouse, which combines a tender filet mignon and New York strip ($39), is suitable for sharing or consuming solo to impress a werewolf paramour. Guests can unite the immortal lovers surf 'n' turf by adding a Maine lobster tail ($16) or three grilled scallops ($6) to any steak. Wood-fire-grilled salmon over wild rice ($18) or grilled-chicken caesar salad ($12) appease lighter nibblers, and nonmeat eaters may savor the fettuccine alfredo ($12) or combine pan-seared pecan green beans ($4) with a wood-fire-grilled vegetable kabob ($4) to create a diverse epicurean garden.
Oscar's Steak and Seafood silences grumbling stomachs with an expansive menu of juicy steaks, sumptuous seafood dishes, and homemade desserts. Formulate entree-eating strategies over a basket of fried green tomatoes ($4.99), or skip to a sizzling 12-ounce New York strip paired with two classic sides such as onion rings, a baked potato, or a piece of kelp shaped like Robert Frost ($16.50). Oscar's chefs pour parmesan cream sauce on pan-seared tilapia and sautéed shrimp in the tasty Creole Catch ($15.99), and join surf 'n' turf by marrying a 12–14-ounce Rib-eye steak to shrimp, oysters, or scallops, uniting land and sea in their mutual contempt for sky-food such as mashed clouds ($24.99).
Buckhead Bar and Grill is an old-fashioned steakhouse, serving up delicious USDA prime beef, fresh seafood, all-natural poultry, and creative culinary twists on classic southern staples. The chef relies on locally grown organic produce, all-natural grass-fed beef, and free-range lamb to prepare the multifaceted meats and vivacious vittles featured on the menu. Whet a rasping appetite with the fried fresh calamari ($13) or jumbo-lump crab cake ($13) before moving on to more substantial fishy fare, such as the panko-encrusted Norwegian salmon ($26). Carnivorous cravings get speared with Buckhead’s savory selection of steaks, made with USDA prime Black Angus beef, including the maytag blue cheese 8-ounce filet mignon ($38) or the pepper-encrusted 10-ounce sirloin ($29). Green-eating grazers can choose from the wedge or caesar salads ($10 each) or the fire-roasted vegetable medley ($12). A selection of homespun sides, including whipped garlic mashed potatoes, stone-ground grits, and lobster bisque create the perfect complement to any flattery-loving meal. Indulge squealing sweet teeth with desserts like crème brûlée ($6) or homemade red-velvet cake ($6) plucked fresh from the February red-velvet fields.
Chef Matthew Burmeister prepares contemporary southern cuisine, wooing palates with artfully plated Montana beef tenderloin with sautéed asparagus and buttermilk mashed potatoes, shrimp served with parmesan grits and sweet corn, and homemade bread pudding souffles. Add a decadent touch to dessert with chef's speciality vanilla bean ice cream and chocolate whiskey sauce. Buttermilk Hill Restaurant and Bar inhabits a century-old Victorian frame house replete with turn-of-the-century decor and an outdoor marble patio, ideal for dining amid soft breezes or taunting nearby birds with food they will never taste. Indoors, patrons cozy up to a fireplace in a wood-floored, high-ceilinged space that draws out the cuisine's down-home allure.
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Butchers slice through aged steaks as patrons wait at the counter at DJ's Fine Meats. Each steak, whether rib eye, filet, or strip, is carved from Certified Hereford Beef, and the lean ground beef hails from Painted Hills Angus ranchers. Customers tuck seasoned split hens and house-made dry rub into bags, and sashimi-grade tuna perches like a gleaming ruby on a plate, giving sushi cooks a reason to sharpen their chopsticks. Ten variations of sausage, including a jalapeño variety and two types of boudin, fill cases alongside ready-to-cook gourmet dishes from St. Clair Foods.