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).
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).
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.
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.
At Salt Creek Barbeque, two distinct aromas weave through the air: a cocktail of herbs and sauces distilling itself into barbecue sauce, and the scent of hickory from a smoker, where each of Salt Creek's meats spends 5–12 hours to enhance flavor and unwind from its fight with the butcher. The house-made sauce drenches dishes such as hand-pulled pork and shaved brisket—stacked atop sandwich buns or texas toast—and bastes plates of slow-smoked meaty rib tips with its aromatic flavor. The signature sauce makes yet another appearance as a uniform for chicken wings, also available in coats of buffalo or spicy sauce that diners wash down with fountain drinks or pitchers of domestic and imported beers from the full-service bar. A full slate of burgers and catfish sandwiches round out the menu of quintessentially American fare, accompanied by classic sides of corn bread and mashed potatoes. Salt Creek Barbecue also caters for special events, forging party-sized portions of its iconic menu items.
Texas Barbeque is our passion! All of our meat, pork and chicken are smoked on premises using hickory along with a Texas dry rub for flavor. We have drive through and carry out as well as dine in.
Our Pulled Pork has been awarded Grand Champion at the Ohio State Fair the last 3 years as well as our bbq sauce.