While lots of barbecue places offer chicken, the staff at Jed’s offer a slightly different experience than your classic drumsticks and legs. Instead, they’ve created a menu revolving around their signature Fireballs, which are boneless, skinless chicken tenders molded into balls and drizzled in sauces and toppings of choice. The menu features 10 distinctive sauces, creating gooey American eats such as Carolina balls topped with pulled pork, coleslaw, and cheese, or Cajun balls layered with provolone cheese and Cajun spices. The rest of the menu continues to utilize these sauces and toppings, with chefs using them to add flavor to coney dogs or create juicy burgers and barbecue sandwiches.
The smallest Jed's BBQ and Brew around, on Holland Sylvania, has an large, but intimate patio, and treats guests to feasts of hearty, homecooked pub food and neighborly camaraderie in a family-friendly atmosphere. Patrons watch sports over frosty beverages, or celebrate the bar and grill's fifth anniversary with burgers and beers on the patio.
South End Grille?s chefs hand cut white-chicken tenderloins into specialty chicken balls. They may be covered in a Hawaiian glaze and smothered in melted cheddar cheese, among nine styles. The grill's handhelds include nacho-cheese-blanketed burgers and pizzas topped with mashed potatoes, sour cream, and bacon. Chefs also mix up a dozen signature sauces to slather atop their popular breaded and fried chicken wings. And on Friday nights, patrons can relax on the outdoor patio while being entertained by live musicians.
Before meats are ready to face the crowd at Backyard BBQ & Booze, they go through rigorous preparations. Chefs rub their signature, flavorful rub onto each slab of protein, then they slowly smoke the meat over apple and pecan woods for up to 12 hours. The finished products amount to full racks of rubs served dry or slathered in barbecue sauce and pork chops covered in a bourbon-caramel glaze. Handhelds include catfish tacos and the Backyard Stacker?a trio of hamburger patties stacked with cheddar cheese, pulled pork, baked beans, and smoked slaw.
Like a metamorph in the Witness Protection Program, Ice Restaurant & Bar has undergone several name changes and taken a number of forms. It began as a coffee shop and later grew into a restaurant called Eddy B's before settling on its current incarnation--a nightclub where the furniture is clean and angular and the cool gray walls are peppered with modern art. Guests dig their forks and teeth into towering club sandwiches, lightly breaded lake perch, and hearty grilled steaks and pork chops.
With its jovial atmosphere, spice-laden food, and endless drafts, Jed's Barbeque & Brew makes it easy to please a crowd. Their menu spotlights burgers, steaks, and pizza, but perhaps no Jed's dish has cultivated its own reputation quite the way their Fireballs have. The cooks hand-cut chunks of chicken, and then bread and fry them to tender perfection before slathering them in fiery flavor combinations. Though they coat some in just sauce, like zesty garlic, Jed's, or Superfly honey barbecue, Fireball specialties feature toppings, such as Fungus Balls' mushrooms four-cheese blend. And they deck Phillyballs in onions, peppers, mushrooms, mozzarella, and American pride.
Though the Fireballs pack a spicy punch, the bartenders mix drinks and serve drafts to cool off tongues. And their atmosphere is just as lively as their food. Diners can catch the game inside or start a game of their own thanks to the patio's sand volleyball court and full bar.
Pioneer and entrepreneur Smedlap Effingtas famously forged a trail into the West, brewed his own secret moonshine, drove a general mad, and won a fair maiden's heart as a stowaway. But his most memorable contribution to the world turned out to be his descendants. Generations after Smedlap's heyday, his kin opened a restaurant to honor the memory of their infamous ancestor, instead of conducting a seance. After nearly 30 years in business, ownership was passed to Jim Favorite and his family, who had blazed a trail West in the footsteps of Smedlap.
After years of working in the steak-house business, Favorite snatched up the opportunity to transform a local institution into his dream restaurant. Though he and his chefs changed the menu a bit, he made sure to preserve some of the beloved traditions, such as the two-story slide behind the hostess stand. The overhauled menu includes a varied blend of dishes, from lake perch to lean burgers decked out with a dozen possible cheeses. Though broad, the menu's focus remains the steak, with choice cuts served on a plank and drizzled in peppercorn sauce.