BJ Ryan's BANC House satiates cravings for both fresh coastal catches and savory wood-smoked meats that exude Southern charm. The slow-smoked pulled pork calls to taste buds from the plate where it sits slathered in homemade sauce and dry rub, and savory shrimp and grits blend dry rub and cheddar flavors. The talented chefs pay a special tribute to fresh crab, which can be added to any entree, steaming dishes such as the Banc crab cake, dungeness, Alaskan king, or blue crabs, which come dressed in homemade roasted-garlic sauce, ginger caramel, or inner-harbor spice.
Not to be overshadowed by the succulent food, BJ Ryan's dark, varnished wood and black-lacquered furnishings effuse a low-key, yet carefully kept dining environment marked by old photos and broad chalkboards listing the day?s specials.
Whether beneath the thatched roof of the tiki hut or at an intimate table surrounded by bamboo shoots, Papaya Thai and Asian BBQ’s tropical themes pervade the eatery’s confines. The barbecue bar grants diners a front-row seat to watch chefs expertly grill marinated meats and veggies on wooden skewers, wielding the power of fire like Prometheus to cook beef to its tender best state. A variety of Thai tasting plates and main dishes include classics such as pad thai, sizzling chicken in a thai barbecue sauce, and skewered chicken satay. From the tiki bar, bartenders pour tropical drinks such as papaya thai-ritas made with sweet mango and nutty monkeys, an almond-rum-banana concoction the staff delivers to tables by way of swinging through the rafters.
Every Tuesday and Friday night, the worn wood of the dance floor at Coyote Maverick is cleared, welcoming line dancers to strut their stuff. If dancers work up an appetite, they can snag a seat at a table and order from a menu of wings, burgers, and slow-smoked barbecue baby-back ribs. On Saturday evenings, live bands or DJs provide a country soundtrack for eaters and drinkers to tap their boots to.
Southern, Cajun, and Mexican influences all show up on the menu at Eldorado Southern Grille, an eatery with décor inspired by roadhouses and barbecue joints across America. Bacon-and-cheddar-stuffed burgers, beef brisket with fried onion straws, and chicken wings tossed with cilantro-Grand Marnier sauce are just a few options. Flat-screened TVs broadcast sports games while bartenders pour draft beers and mix signature cocktails such as the Mexican Iced Tea—a Long Island iced tea topped with Cafe Patron.
At Memphis Mae's BBQ Bistro, owners Andreas Nowara and Jeff Matros are rewriting the barbecue gospel. They've crossed out a number of popular myths—that barbecue joints should be shrouded in smoke, that barbecue puritans only cook in the style of a single region, and that those who divulge secret recipes should be cooked themselves—in favor of a more chic and diverse sauce hot spot. Their dining room emulates a crisp bistro, and their menu traverses several Southern states, listing Texas beef brisket alongside Carolina pulled pork and Memphis ribs. They don't limit themselves solely to barbecue staples, either. Comfort foods such as Mississippi catfish and chicken-fried steak appease patrons who might not want to get their hands dirty, and vegetarian options include smoked portobello mushrooms and "pasties" filled with sautéed vegetables.
Their eclectic approach has hardly canceled out down-home prep, however. The kitchen's wood smokers infuse meats with flavor 24 hours a day, passing on zesty notes from pecan and hickory logs. The beer is likewise carefully brewed, arriving from Dogfish Head, Duvel, and other craft companies. In maintaining this delicate balance between strict tradition and inclusivity, Memphis Mae's BBQ Bistro has cemented a savory reputation. The restaurant has catered the New York Yankees' opening-day celebration and was later featured in the New York Times which praised its brunch and catalog of sides, which contains drunken yams, peach applesauce, and none of "the usual throwaways or fillers that most barbecue joints offer."
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.