When husband-and-wife team Otto and Annie Sofka first founded Otto's Barbecue and Hamburgers in 1950, they never dreamed barbecue would become the meat and potatoes of the family's livelihood. The small corner grocery store specialized in canned and boxed goods—that is until Annie started cooking up hamburgers at the request of hungry regulars. As the popularity of Annie’s burgers grew, the store’s shelves were cleared out to make room for tables and chairs to accommodate the growing lines of customers. Within two years, the Sofkas were officially in the burger business. By the ’60s, they were ready to add old family barbecue recipes to the menu, and Otto’s has been a favorite pit stop for Houston barbecue lovers ever since.
Three generations have now manned the kitchen at Otto’s, satisfying customers as varied as George Bush Sr., Liberace, and George Foreman with barbecue that has been smoked in a hickory grill for 18 hours. Chefs pair seven meat choices, including beef brisket, slow-smoked pork ribs, and sausage links, with a range of homestyle sides and giant stuffed potatoes, creating full meals that showcase the flavors of the South better than an art installation built from chicken-fried steaks. The chefs at Otto’s also serve up their own line of bottled sodas, ensuring enough frothy root beer, orange soda, and cream soda to wash down the saucy eats.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
The tradition of Sonny Bryan?s award-winning barbecue started more than a century ago on February 13, a date that would become circled on the calendar again and again throughout Bryan?s Barbecue history. February 13, 1910, marked the opening of Elias Bryan?s Oak Cliff restaurant, Bryan's Barbecue. Exactly 20 years later to the day, his eldest son, William ?Red? Jennings Bryan, launched his own restaurant. When February 13 rolled around again 28 years later, Elias? grandson, William "Sonny" Jennings Bryan Jr., and his wife, Joanne, opened another restaurant, the first Sonny Bryan?s Smokehouse.
Although a different Dallas family now manages multiple locations of the restaurant chain in the Dallas-Fort Worth area, the legendary barbecue lives on. Sonny Bryan's original barbecue sauce spices up its savory pulled meats and ribs, which have been devoured by famous entertainers, sports legends, and A-list celebrities alike. Sonny's seasoned chefs also cater heaps of smoked brisket and jalape?o sausage to parties and events.
Sonny Bryan's Smokehouse has been on the culinary radar since 1989, snapping up awards and publicity from Food Network, the Travel Channel?s Man V. Food Nation and 101 Tastiest Places to Chowdown, and Emeril Lagasse?s The Originals with Emeril. The modest joints have also earned some highbrow epicurean chops through a 2006 Zagat rating and a 2000 James Beard Foundation award for Culinary Excellence and Achievement.
Valerie Broussard's purpose as Trace's forager is to source fresh ingredients from local farms and to track down the best cheeses, cured meats, jams, and hot sauces from artisan producers. Working in tandem with Broussard, Chef Lawrence Kocurek evokes the personality of Austin, crafting a menu with a conscience that complements the W Austin Hotel's pledge for sustainability and eco-friendly practices. Black lacquered tables cradle sharable plates of charcuterie and fresh oysters as waiters round up ranch strip steaks and all-natural FreeBird chicken breasts, accompanied by accents such as organic rainbow chard and Springdale Farms winter squash.
If the entire restaurant's d?cor was born from a single burst, the burst must have come from the dining room's modern chandelier, which features silver rods that erupt from a central point and teardrop lights that cast a dim glow through the interior's thin, sprawled boughs. Wide-set stone columns sit nobly against steel-hued drapes, leading eyes to the walls' mirror mosaics and out into the equally stylish W Austin Hotel.
In 1961, J.B. Wilson founded his own barbecue eatery and populated the menu with recipes of his own design. These recipes remained unchanged throughout the years, as did his signature welcome—greeting customers in a top hat and cane. When he fell ill in 2004, he passed the business’s reins to his close friend Amos Adetula. Afraid that J.B’s recipes would otherwise be lost forever, Amos graciously agreed to lead the restaurant into the future. His legacy now secure, Mr. Wilson passed away three days later.
Today, Amos still makes all the original sauces for the restaurant's ribs, brisket, and pork himself, including the sweet sauce that adorns the restaurant’s signature baked beans. Savory dishes complement sweet-potato or buttermilk pies, which the staff makes by hand from scratch each day. A number of longneck brews stands at the ready to cool diners’ tongues in the wake of smoked meats, hot baked potatoes, and periodic fire-breathing competitions. Inside the original location on Apache, large plasma televisions adorn the exposed log cabin–style walls, hanging above booths bedecked in the original black and red checkered style. Outside the eatery's confines, breezy outdoor seating around an original built-in concrete fire pit encourages frequent fresh-air feasts. When lovers of Wilson's require the food to come to them, culinary crews transport the eatery’s fare with full offsite catering services for events such as tailgate parties, where staffers set up and break down after the meal.
When describing The Magic Pan Restaurant's cuisine to Ventanas Magazine, owner Annette Lawrence, an El Paso native, described it as "gourmet with a Southwestern flair." Homemade sauces and dressings in flavors such as honey Tabasco and creamy cilantro lime add kick to fresh salads served with sides such as pecan cornbread, while parmesan cream laced with peppery chipotle spices up a classic bowl of fettuccini alfredo. Smoked and roasted meats fill the majority of the restaurant's sandwiches, which are held together by focaccia, brioche, ciabatta, or the telekinetic powers of the kitchen's chef, and meaty entrees such as prime angus ribeye with smoked sea salt, cognac, and fresh herb compound butter reveal the kitchen's talent for updating culinary classics.
According to Ventanas Magazine, The Magic Pan's interior also combines flavors from around the globe in a design scheme orchestrated by Lawrence and her daughter Vanessa. At The Pan Restaurant on Cincinnati Street, work from local furniture makers is showcased alongside pieces imported from Bali, while guests to the original restaurant on Doniphan Drive enjoy their vibrant fare while surrounded by colorful, original artwork or patio planters filled with exotic flowers.:m]]