Only after they've been brined and smoked for two full days are the pork chops at Tustin Roadhouse hand cut, grilled, and flavored with a creole maple glaze. This patient approach typifies the restaurant's culinary team, who specializes in southern staples and barbecue. Chefs fry boneless chicken in buttermilk, drizzle smoked portabellos in house creole remoulade, and pair blueberry corn bread with barbecue classics such as beef brisket, pulled pork, and st. louis spare ribs. Southern feasts unfold in a cozy exposed-brick dining room where the latest sports flicker across flat-screen TVs behind the bar. Musical entertainment accompanies meals every Friday from 7:30 p.m. to 10:30 p.m., when troubadour Eric Kufs strums on his guitar as diners percussively suck barbecue sauce off their fingertips.
At El Zocalo Mexican Steakhouse, the sounds of sizzling shrimp and chicken fajitas mingle with the horns and strumming guitars of banda and mariachi music. Servers add sight and smell to the sensory party by carting out colorful plates of parillada meat grills. The menu's grilled meats complement a sizable selection of seafood—lobster and salmon, to name a couple. But they also pair nicely with refreshing provisions such as cocktails and buckets of beer sourced from a 21-and-over sandbox.