Equipped with recipes from seasoned barbecuing team Jacked Up BBQ, the cooks at Meat BBQ Company serve up platters of pulled pork, succulent racks of ribs, and smoky beef brisket. The eatery's dry-rubbed meats smoke over hickory wood for five or more hours before cooks add a zesty barbecue sauce glaze.
Muscle Maker Grill grew out of a small smoothie shop, where owner Rod Silva prepared health-conscious alternatives to fast food. The restaurant has since expanded with a menu tailored to accommodate diners with vegetarian, carb-free, and gluten-free diets. The crew prides themselves in creating healthy versions of popular foods, and continues to serve the shop’s original protein shakes with favorites such as chocolate peanut butter and strawberry banana. Additionally, Muscle Maker Grill displays the calorie count for each dish on the menu.
The chef at Zaika Barbeque & Grill pulls 14 years of experience out of his hat as he prepares traditional Pakistani dishes cooked- and spiced-to-order with halal ingredients. As he barbecues chicken, lamb, and beef, he locks spices and flavors into kebabs, whereas his tandoor oven slowly lets juicy chicken tikka stew and gather up as much flavor as it can. Waiters guide diners through the wide selection of entrees, which includes vegetarian curries and rice dishes. A petite menu of Pakistani desserts coddles sweet teeth after dinner, assuaging their ever-present, irrational fear of the tooth fairy.
It’s more than just gooey, melted mozzarella on bubbling pizza. And it’s more than a long list of 29 sandwiches including meatball parmigiana and BBQ grilled chicken. Johns Pizzeria & Italian Restaurant has brought these dishes and more to thousands of events since opening in 1989. For offsite soirées—such as the ones they catered for the New York Police Department and Staten Island University Hospital—Johns can also provide tents, tables, and chairs that make planning a party so easy that some might want to start celebrating their birthday three times a year. Alternately, customers can dine in at their pizzeria, choosing from a menu of nearly 20 salads as well as seafood entrees and crowd-pleasing pizzas.
Fat Jack's BBQ’s proprietor Glenn Gross has always been passionate about barbecue. Starting at the age of 11, Glenn manned the grill at family cookouts, fine-tuning his technique and flavors over the years. He eventually brushed aside career paths in dentistry and music to claim his favorite job title⎯pitmaster.
In order to develop the combination of meats, rubs, and sauces that Fat Jack’s uses to this day, in the early ’90s, Glenn traveled to the nation's barbecue meccas—Texas, the Carolinas, Kansas City, and Memphis. He learned how to create dishes such as Carolina pulled pork, St. Louis–style ribs, and Texas beef brisket. Now, his rich blends of spice rubs and notes of smoke have won him more than 200 national and local awards and various bear hugs.