Enjoy finger-licking barbecue year-round at Pit Restaurant in Vermilion.
The chefs at Pit Restaurant know how to prepare tasty, gluten-free and low-fat meals.
Whether you have a large or small group, Pit Restaurant can accommodate both.
The dress code is strictly casual at Pit Restaurant, so come as you are (and as you are comfortable).
You can also have Pit Restaurant cater your next event.
Pit Restaurant is located near a parking lot, which many diners take advantage of.
You can fill up on Pit Restaurant's delicious fare without spending an arm and a leg — in fact, typical meals there run under $15.
Head on over to Pit Restaurant first thing in the morning or last thing in the evening — Pit Restaurant is open for breakfast, lunch, and dinner.
For a mouthwatering meal you're sure to love, Moose Head BBQ Grill in Amherst is the place to be.
The menu at Moose Head BBQ Grill does not include any low-fat options, so come ready to indulge.
Whether you have something to celebrate or just need something to take the edge off, the drink menu at Moose Head BBQ Grill won't disappoint.
Youngsters don't need to sit out a trip to Moose Head BBQ Grill — it's super family-friendly and perfect for little diners and their folks.
Gather up your group of friends and head to Moose Head BBQ Grill, a local restaurant that has room for large groups.
The restaurant's noise level can be somewhat straining on the vocal cords, so intimate get-togethers may be best enjoyed elsewhere.
No need to gussy up for a trip to Moose Head BBQ Grill, where patrons dress for comfort and fun.
Or, take your food to go.
Moose Head BBQ Grill prides itself in its delicious catering.
Dining at Moose Head BBQ Grill will set you back about $30 per person on average.
A perfectly marbled cut of beef is no farther away than Elyria's Texas Roadhouse.
Whether rocking a gluten-free lifestyle or looking for something low-fat, this place will serve you just what you need.
Complement your meal with a beer or wine from Texas Roadhouse's delightful drink menu.
Both the young and the young-at-heart will dig the family-oriented menu and ambience at Texas Roadhouse.
Shake off the stiff workday duds at Texas Roadhouse — attire is casual.
Take the comfort of your own home and add great grub from Texas Roadhouse to create the perfect night.
Or, take your food to go.
Texas Roadhouse is a local eatery that serves up free parking.
Texas Roadhouse offers a nice selection of mid-range cuisine, so you can expect a meal there to cost about $30 or less per person.
Breakfast, lunch, and dinner are all served at Texas Roadhouse, so come by whenever it fits your schedule.
Al "Bubba" Baker is no stranger to awards. The former NFL lineman went to three pro bowls during his career and was named 1978's Defensive Rookie of the Year. Upon his retirement from the field, Bubba yearned for a return to his southern roots, and so he and his wife Sabrina decided to open a barbecue restaurant using secret family recipes stemming all the way back to the 1950s. Those time-honored techniques include marinating dry-rubbed pork, brisket, and ribs overnight, and then slow-smoking them for hours over smoldering piles of Ohio-grown applewood. It's a painstaking process, but it pays?today, Bubba's trophy case is filled with myriad awards for his succulent cuisine, including four Silver Spoon recognitions from Cleveland Magazine for Best Ribs and Best Barbecue Restaurant?and has even made an appearance on the local ABC affiliate to talk about his appearance on Shark Tank.
While many barbecue joints taut ribs that are boneless, Bubba's takes things a step further by de-boning baby back ribs through an patented process that leaves them easily mastered with a knife and fork or spare fencing sword. Bourbon adds an extra flair to boneless beef short ribs, which are saut?ed in Bubba's signature barbecue sauce, splashed with bourbon, and set aflame before serving, and southern fried chicken owes its own crispy exterior to a secret batter invented by Bubba's momma, Ernestine. The kitchen also ladles its famous pulled meats onto baskets of fries and on sandwiches to create easy handheld eats, which may be enjoyed in the sports-themed dining room or out on the covered patio, where an inset fireplace keeps things warm and cozy in true down-homestyle.
The Dickey’s Barbecue Pit sign may be ubiquitous today as a spot for good ole’ Texas barbecue, but when Travis Dickey first opened his Dallas shop in 1941, the sign had to share space with advertisements to help pay rent. In the 70 years since then, the Dickeys have done well for themselves, with their initial store spawning a slew of franchises throughout the country. Though the barbecue at each outpost is no longer under the hand of one of Dickey’s descendants, each shop still smokes their own meats in-house to create the signature Texan flavor that infuses their briskets, pulled pork, and fall-off-the-bone ribs.
Meals can come in any size, from the a la carte sandwiches to platters that incorporate a chosen number of meats with a buttery roll, a pickle, two homestyle sides, and free ice cream. Whether serving up their dishes in the dining room or packing them up for take-away or catering, the staff ensures that each client gets a taste of Texas home cooking without the hassle rubbing every dish on a campfire crock-pot.
Meet a reality TV darling...
Hot Sauce Williams may sit in an unpretentious storefront, but its hot sauce-doused fried chicken, rib dinners, and perch by the bucketful have a national profile; the restaurant has appeared on Man vs. Food and No Reservations.
...with humble beginnings...
The Williams family, led by the five Williams brothers, first opened the spot in 1964. Not only did they have no experience in the restaurant industry, they also had no official hot sauce recipe, and no name for their new business. Lemaud Williams joked that hot sauce-making was an instinct that ran in the family. The moniker "Hot Sauce Williams" only materialized when customers decided they had to call the sign-less eatery something.
...and not-at-all humble hot sauce.
That spiced condiment remains the restaurant's signature, a zesty blend that's not so dangerously hot that geckos who eat it become dragons. Try it as Man vs. Food's Adam Richman did?on a kielbasa sausage heaped with fries, slaw, and a generous dousing of sauce.