Hawthorne's Backyard's culinary architects animate the American fare, such as burgers, ribs, and roasts, depicted on the menu. An appetizer of loaded chili cheese fries, which swim in green onions and sour cream ($5.99), can prep palates for an appointment with a hearty entree. Momma's pot-roast sandwich, a pulled-pork tenderloin cooked in homemade barbecue sauce and set inside a hoagie bun, frolics across taste-bud territory ($8.50), and the backyard double cheeseburger dually satiates meat and dairy yearnings ($10.50). A full slab of signature baby-back ribs comes to tables drenched in barbecue sauce and, like a subpoena from a grandmother, is served with cinnamon apples and sweet-potato fries ($18.99).
Pockets' health-conscious chefs have stuffed stomachs with fresh, all-natural ingredients for more than 20 years, creating low-fat, high-protein combinations of vegetables, fine cheese, and lean meats. Within freshly baked multigrain bread, selections such as spinach, salami, turkey, and tuna combine with edamame beans, crunchy noodles, dried cranberries, and a splash from one of more than 10 dressings, creating a snack more portable than a bicycle made of chocolate. Menu pages also brim with eight healthy salads, seven hearty calzones, and a kids' menu with pint-size portions and sides of magic. Not content with just challenging fast-food ideals, the locally owned Pockets furthers change in its community by regularly donating up to 50% of its profit to charities such as the Make-A-Wish Foundation and Fox Valley Heart Foundation.
Outfitted with bona fide Texan recipes and a wood-burning smoker purloined from the Lone Star State itself, Austin BBQ aims for authenticity, as evidence by its menu of regional and Texas Hill Country barbecue that recently nabbed the restaurant top honor Best New Barbecue from Chicago Magazine. Painstakingly smoked overnight, smoldering cuts of brisket ($6.95–$9.95) coast onto plates chopped, sliced, or tucked between thick slices of white bread and escorted by such savory sides as hush puppies, barbecue pit beans, and deep-fried bolo ties. Shepherd taste buds on a sweeping sojourn across the regional barbecue flavorscape, snagging bites, photos, and souvenir moist towelettes when navigating the succulent terrain pervading Alabama-style barbecue chicken breast ($6.95), Carolina-style pulled pork ($6.95–$9.95), and Tri Tip, a California delicacy served Texas-style on white bread ($7.95–$11.95).
When Travis Dickey opened the first Dickey’s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecued beans, potato chips, drinks, and that’s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality and, ultimately, the number of customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Dickey’s has been passed on to Travis’s sons, but not much else has changed—the quality meats are still seasoned and smoked onsite, and except for the addition of spicy cheddar sausage in 2011, the menu has remained largely the same for the last 50 years.
Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.
In 1996, brothers Mario and Tom Soto capitalized on their passion for barbecue by opening Gemato's Wood Pit BBQ, a welcoming family restaurant that specializes in fall-off-the-bone ribs, tender beef brisket, and charbroiled burgers. Chefs split logs in the restaurant's backyard to fuel grills that burn all day long, infusing each meaty morsel with smoky flavor. Guests chow down morsels of barbecue pork and chicken with traditional fixings, or sup on Greek- and Italian-American sandwich shop classics such as gyros or Italian beef. Meanwhile, Western-themed décor accents each hearty meal with with rodeo posters, wooden wagon wheels, and stuffed handlebar mustaches caught in the wild.