There's no hurry at Uncle Buck's BBQ. The chefs slow-cook and smoke meats such as ribs, brisket, and chicken, imbuing each plate with a tenderness that can't be rushed. Even the Old World-style pizzas have to bake inside a traditional brick oven long enough for the cheese to melt over and around the assorted toppings, such as pulled pork, sweet peppers, and garlic. Sub sandwiches and hamburgers, wings tossed in one of four sauces, and hefty steaks round out the menu of neighborhood-style American cuisine.
With its wood-paneled wainscoting and robin's-egg blue walls, the restaurant's dining area embraces the same casual, down-home charm as the menu. Outside, a wooden patio seats diners beneath an aluminum roof that provides better sun protection than a parasol slathered with sunscreen.
Payton?s Place celebrates days of past with classic old-fashioned recipes made from scratch. When the sun is still rising in the sky, the chefs are already at work, flipping pancakes on the griddle and tucking bacon and mushrooms into omelets. Later in the day, homemade chili, jalape?o poppers, and deep-fried broccoli make appearances as first acts before orders of cheesesteak wraps, meatball subs, and bacon burgers. And for dinner, the chefs roast turkeys, broil haddock, and slather barbecue sauce over chicken breasts.