Winner of more than 400 awards for its barbecue, Famous Dave’s caters to carnivores with a menu of hearty, flavorful American fare. Kick off the mouthcapades with a starter of sweetwater catfish fingers ($7.99), which pair the whiskered swimmer's cornmeal-crusted phalanges with rémoulade and jalapeño sauce, or begin by using onion strings ($6.99) to weave yourself a lightly breaded palate poncho. A 12-boned slab of St. Louis-style spareribs ($22.99), pit-smoked for three to four hours over a hickory inferno, gives sauce-slathered fingers the chance to enjoy an endless string of napkin hugs, while a Texas beef brisket sandwich ($8.49) provides a bread buffer for the benefit of tidy tasters. A sugary slate of desserts, including Dave's famous bread pudding ($5.99) with pecan praline sauce and vanilla-bean ice cream, give sweets-loving stomachs something to blog about to their gastro-friends.
Wings over Washington's friendly staff paints its menu of winged masterpieces with a delicious palette of 18 flavors and five buffalo-sauce styles. Chomp on the seven-wing paper-airplane plate ($5.99) while your in-flight crew devours the 60-wing B-17 bomber ($44.99). Boneless wings are hand battered, sold by weight, and provide countless hours of fearless feasting for dining dentures. Beat your personal best by speed-eating a half-pound DC-3 of boneless bites ($6.49), or gather a group of airship aficionados to demolish the 6 lb. zeppelin of spineless wings ($59.99), adding orders of french fries ($2.49 for a small) and onion rings ($2.99 for a small) to dam up teriyaki and honey-mustard reservoirs. Flight-phobic diners can stay grounded with hamburgers ($5.99) and half racks of ribs ($8.99), sharing napkins and sticky high-fives with their wing-eating amigos.
Chef Buck of Buck's Roadside BBQ smokes beef, pork, and chicken with fruitwood and seasons each juicy cut with house-made dry rubs and sauces made from scratch. As proteins such as beef brisket or pulled chicken pile atop platters for two, cornbread squares swap crumbs and numbers with sides including mashed sweet potatoes, collard greens, and baked beans. Five sauces stored in squeezable bottles coat meats and fingers before greeting taste buds with sweet and intriguing knock-knock jokes.
When Travis Dickey opened the first Dickey's Barbecue Pit in Dallas in 1941, he kept his menu small and simple, only cooking up beef brisket, pit hams, and barbecue beans, which he sold alongside potato chips, beer, bottled milk, and sodas. Dickey smoked all of his meat in-house, a practice that put his eatery on the map and one that his sons, Roland and T.D. Dickey, still rely on today.
The menu has expanded since Travis?s time behind the grill, offering plates and sandwiches that brim with eight kinds of barbecued meats, including spicy cheddar sausages, pork ribs, polish sausage, and Texas-style beef brisket and pulled pork that?s chopped to order. Several types of baked potatoes are piled high with meats and cheeses, which diners can wash down with a gallon of tea or Dickey's signature 32-ounce big yellow cup of soda. Staying true to the same spirit of hospitality, cooks always include a buttery roll; a homestyle side such as jalape?o beans and fried okra; dill pickles; and free ice cream with every meat plate.
Grill gurus at Stevie's Eatery prepare a mouthwatering spread of sauce-slathered ribs and hearty sides from scratch daily, drawing from their appetizing menu of comfort fare. Hands pull apart juicy racks of ribs as their owners admire their companions' flowing sauce-beards and tongues savor the meat's tenderness and spices. Mac ‘n’ cheese, forged fresh daily from al dente pasta on an anvil of six different cheeses, arms stomachs with further appetite-defeating implements. In meals for two, diners can forgo on-the-bone edibles and opt for a variety of other temptations, such as a grilled cheese sandwich, a duo of chili and cheese-swathed hot dogs, or a sausage topped with peppers and onions.