The aroma hits you first. It could be the brisket fresh off the smoker, or the candied yams carmelizing similar to how grandma use to make them. No matter the dish, D's Original Take Out Grill makes sure it's menu carries the soulful essence of owners Damon and Wendy Stalworth's southern roots. He whips up Louisiana-style chicken sausages, and coats St. Louis-style ribs in a sauce inspired by his grandmother's recipe, which is now sold at Whole Foods. Diners can also enjoy the signature sauce on wings or take bottles of the sauce home to paint edible murals on open walls.
Grilled over charcoal, smoked with hickory and oak, and smothered with an artful balance of homemade sauce and seasoning. When it comes to barbecuing Kansas-style spareribs and half-chickens, the pit masters at Brothers Barbeque draw on more than 30 years of experience to infuse each slab of meat with smooth, smoky flavors. Beef, hot links, and tri tips undergo a similarly thorough treatment before filling sandwich rolls, and the cooks slather pork ribs from Farmer John in a blend of spices more secret than the robot that does all of the president’s biddings.
Southern-style sides, including potato salad and baked beans round out Brothers Barbeque's menu, and can be enjoyed as carry-out or shipped to homes in vacuum-sealed, dry-iced packaging. The barbecuing team also caters small parties and large events, including numerous smooth-jazz festivals every year.
From under the grill at Britt's BBQ, flames reach their flavor-enhancing tendrils up to barbecue-glazed ribs, tender pork shoulders, and skewers loaded with fresh veggies, infusing the whole menu of barbecue eats with their smoky essence. Grill-savvy chefs fill sandwiches, entree platters, and fresh salad greens with cuts of brisket, ribs, and chicken as guests order, resulting in hot meals fresher than a daisy on laundry day. A flavorful assortment of sides and freshly squeezed lemonade enhances the sensory experience of barbecue feasts, surrounding entrees with verdant slivers of cucumber salad, herb-speckled chunks of potato salad, and scoops of beans glistening in pools of barbecue sauce.
At Smoke Star BBQ, every cut of meat is slow-smoked and slathered with house-made barbecue sauce. Smoked pulled pork, baby-back ribs, chicken, and beef brisket come à la carte, accompanied by two sides and bread, or layered between buns. Sides such as potato salad, baked beans, and coleslaw accent meaty entrees, creating full meals for dining in, delivery, or catered events such as birthday parties or anti-Arbor Day demonstrations.:m]]
Sweeping contours shelter So Hyang's upscale Korean fare, prepared with an eye towards healthfulness and authenticity. Known collectively as banchan, a set of small plates laden with kimchi, potato salad, and marinated vegetables accompany the entrees like so many ducklings following a man in a duck costume. Forming one of the signature dishes of the Korean peninsula, the seafood and scallions of haemul pajeon are griddled together in a savory pancake. Asian pear adds sweetness to the broth of mul-naengmyeon and the marinade of grilled short ribs, eschewing the need for added sweeteners and pairing well with vinegar or spicy mustard sauce. Vegetarians may request alternative items to munch between sips of sweet, vodka-like soju or soda-like soda. Asian American pop group Far East Movement found So Hyang's sleek atmosphere sufficiently party-friendly to be featured in their video for "Like a G6".
Servers hoisting skewers circulate continuously through Samba Brazilian Steakhouse, pausing tableside to carve mesquite-grilled morsels of brazilian sausage, bacon-wrapped chicken, and sirloin steak. This is hardly an unusual sight at Brazil's famous all-you-can-eat churrascarias—until you see the ocean views backdropping through the 180-degree wall of glass in Samba Brazilian Steakhouse's Redondo dining room. This chic perspective on tropicalia dominates all aspects of the steakhouse. Clusters of mod white couches stand out against glowing orange walls, which contain plenty of nooks for groups to squeeze into. Brunch hours offer a consortium of all-you-can-eat meats such as marinated beef and pork. The main course is complemented by unlimited trips to the salad- and Brazilian side dish-buffet, as well as unlimited mimosas, champagne, and sangria. At night, meals are accompanied by live DJ sets or, Thursday–Saturday, a chorus of smooth-limbed showgirls, who catalyze the party with a slight assist from the caipirinha bar's more than 20 versions of Brazil's national cocktail.