In homage to Harley-Davidson's legendary hogs, Steve "Doc" Hopkins built a 24.5-foot-long, 10-seat motorcycle powered by seven engines that he dubbed the "Timeline." Then, in homage to the bike, Hopkins opened the Timeline Saloon & BBQ. There, the cooks prepare what you might expect at a restaurant themed after a 10-seat motorcycle: barbecue. Though there's pulled pork, beef brisket, and chicken on the menu, the ribs are the standout dish. First, they're marinated in apple juice, teriyaki sauce, and maple syrup for 48 hours. Next, they're slow-roasted in the onsite smokehouse and slathered in one of five sauces. If you're worried that there won't be enough food, their cooks also prepare an epic, 7-pound burger.
Before or after your meal, explore the restaurant's sprawling premises, which include a Harley-Davidson dealership, classic car and motorcycle museum, antique shop, and zoo with alligators, a camel, tortoises, and other animals that would look cute in motorcycle vests.
Voted one of Madison Magazine's Best New Restaurants of 2010, this down-home eatery delivers a menu loaded with barbecue-style southern savories and a deluge of draft and bottled beers. Customers will have to discard their dog’s squeaky toys at the door to keep mum about the menu's hush-puppies appetizer, a stack of southern-fried cornmeal fritters served with spicy mayo ($6.99). Diners can also dive into a legume-laden vegetable sandwich, packed with grilled portabella mushrooms, broccoli-forest-fire-roasted roma tomatoes, smoked gouda, and herb-infused garlic spread ($7.99), or beckon a rack of Brickhouse ribs, slow cooked in the St. Louis style and smothered in a signature spice blend ($19.99). The brisket sandwich sports Texas-style meat smoked in-house under a mound of melted pepper-jack cheese and onion strings ($8.99), while the southern catfish appeases anglers with a blackened or cornmeal-dusted, pan-fried filet coupled with corn-poblano relish and spicy mayo ($11.99).
Though its building is a relic of the 19th century and its kitchen whips up 21st-century recipes, Brooklyn Grill evokes New York City in the 1940s. Black-and-white photos of classic New York scenes join wood-paneled walls, old-fashioned lampposts, and exposed brick to create a chic urban atmosphere. The menu enhances the New York theme by dropping mob references in its recipe names, such as the Breaded Bullets mushrooms, the Bugsy Seigel buffalo burger, and the Staten Island Sting sandwich with vegetables and a three-cheese blend. Brooklyn Grill's bar complements each meal with a domestic or imported beer, a glass of wine, or one of many house martinis.
Great barbecue is a labor of love, especially Texas-style barbecue, and the folks at The Pub are no strangers to this concept. They used homemade seasonings on their slow-smoked meats, periodically mopping cuts with sweet and smoky sauces for the ideal combination of juicy and crisp, flavorful barbecue. Alongside a selection of drinks, the kitchen serves up classics, such as smoky, fall-off-the-bone ribs, and more unusual offerings, such as smoked duck.
Philly cheesesteaks, Louisiana shrimp po boys, and other classic American pub dishes zip to tables during breakfast, lunch, and dinner at Sidetracked Bar & Grill, where diners groove to live music and vie for bragging rights at pool tables and dartboards throughout the week. Mugs of domestic beer toast touchdowns during Packers and Badgers games that emanate from multiple big-screen TVs as patrons nosh on white-cheddar cheese curds and 12 flavors of chicken wings. Like hugs from garden gnomes, pizzas come in 12-inch circlets, which diners can top with pepperoni, olives, or red onions. Smooth asiago, spicy pepper jack, and gooey mozzarella blanket Angus beef burgers and melt into texas toast's warm, grilled embrace.
Sometimes numbers speak louder than letters. And sometimes they come together to tell a wonderfully vociferous story: six large-screen TVs, 700 full CDs, and 2,000 music videos. That's the tale of the tape at Third Base Sports Bar & Grill, where the staff navigates around a pool table and dartboard to serve pizza, burgers, and sandwiches. The menu includes a BLT stack and a philly wrap with shredded steak, onions, mushrooms, green peppers, and mozzarella. The team rents out a party room for $15 per hour, which includes a lighting-and-sound system and a dancing stage that actually gets up and dances in front of the floors of the other rooms. The libation department complements the food team by serving Budweiser, Blue Moon, and Miller Lite.