Logan's Roadhouse began as a simple celebration of barbecue and meat in Lexington, Kentucky. The theme resonated with diners, and the restaurant quickly multiplied from one kitchen to 230 company-operated locations and 26 franchises, spread across 23 states. At every location, the eatery retains its original Southern charm, calling bottled beers "ice-cold longnecks" and serving more than 50 entrees, such as aged, hand-cut steaks with mesquite flavorings. Logan's Roadhouse also has a few other signature items, including made-from-scratch yeast rolls and bottomless buckets of in-shell peanuts.
Though the Waldo family?proprietors of The Grill Hut?specializes in all things barbecue, chicken and tri-trip remain their two points of pride. Before they?re tossed in the smoker, both meats are marinated and seasoned with a secret recipe known only by the Waldos and a spy stuck behind the family?s refrigerator. Next, the meats are piled onto platters and sandwiches such as the Carnivore, a chicken and tri-tip double-header served on Pyrenees sourdough bread grilled with garlic butter. During breakfast, tri-tip even works its way into three-egg omelets alongside cheese, beans, and salsa.
Besides these main meats, the Waldo clan crafts barbecued favorites such as hot-links sandwiches and baby back ribs served atop housemade angel hair pasta. From beans to corn on the cob, The Grill Hut?s seven sides are likewise housemade.
Since the first Logan's Roadhouse opened in Lexington, Kentucky in 1991, the restaurant has grown to more than 200 locations, bringing its grilled roadhouse food as far west as California. At each location, the floors of which are typically covered in shells from the buckets of peanuts at each table, eaters can carve into top sirloin and pull apart baby back ribs that have been slow roasting for eight hours. The grilled grub is complemented by beers, cocktails, sweet teas, and sides, such as baked potatoes, coleslaw, and mac 'n' cheese.
At Red House BBQ, the cooks and pitmasters are always thinking on their feet. If a new shipment of fresh produce or even wild game comes their way, they'll find a way to incorporate it into the menu or lend it to a local still-life artist. The one constant? The aromatic flavors added by the hickory-wood smoker and from-scratch sauces and rubs.
Monday's menu further nods to the Southern tradition with fried catfish, greens, and ham and beans. And on the first Saturday of each month, Red House prepares a spread of American Indian food?think venison, wild boar, and buffalo ribs?complete with a Native American drum team, singing, dancing, and the opportunity to dine in a tepee. More than two dozen locally brewed beers keep the merriment flowing into the evening and throughout the vast outdoor seating area.
Iron Wood Grill at Valley Oaks Golf Course
serves up a slice of Americana for breakfast and lunch, with a side of golf-course views. Executive Chef Mazeo Frazer and Sous Chef Joey Canales dish a daily menu of hamburgers and sandwiches, along with occasional specials such as chile verde and pulled pork sandwiches. Apart from regular dining service, the venue provides a place for evening events, capably housing up to 200 guests in rooms with panoramic views of the course and a catered menu devised by the eatery's culinary duo.
Paradise Catering, located in Fresno Breakfast House, has standard restaurant decor: pastel-colored walls, murals, and white-clothed tables. But it also has elephants. The tusked duo—fake, of course—surrounds an extra-special banquet table that is set beneath a thick of hanging vines and flowers. At another table underneath a straw-covered cabana, a stuffed leopard lounges on a wooden bench beside a tablecloth-covered table.
Amid the eclectic decor, guests sup on breakfast, lunch, and dinner favorites such as french toast, made-to-order omelets, hearty lasagna, and chicken cordon blue. Guests aren’t restricted to onsite dining, either. The staff delivers its dishes to residences and party locations, though it’s hard to imagine going a whole meal without telling the animals you’re also stuffed.