In 2012, Man v. Food called in Jeremy Wheeler, one of their most trusted competitors, to take on Red Rock Saloon's Unforgiven challenge. As he sidled up to the table, a gravity-defying meal towered before him: atop a pound of French fries sat a fried chicken breast buried between two half-pound bacon cheeseburgers. Encircling the meaty monolith were six ghost-chili chicken wings?and he only had 23 minutes to eat it all. Though it took him until the very last second, Jeremy defeated the meal, becoming only the second person in Red Rock's history to do so.
It?s fitting that Red Rock would dream up a challenge most patrons can?t win?the restaurant is named after a real-life rodeo bull that famously bucked more than 300 riders. When patrons aren?t lining up to ride the mechanical version of Red Rock or listening to live rock and country music, they?re crowding around tables to order from a menu that boasts 2012 Chili Bowl champion Texas red chili. Like Oprah?s address book, the rest of the menu reads like a scrapbook of American pop culture: seasoned chicken crowns the James Dean salad, molasses barbecue sauce sweetens KC Jones wings, and pineapple and jalape?os pile atop a Will Kane pulled-pork sandwich.
A University of Wisconsin institution, freshly renovated Wando’s tantalizes taste buds with a menu of meaty burgers and savory sandwiches. In between bites, draft beers, cocktails, and the watering hole's signature fishbowls wet whistles, and PBR table-toppers make refilling glasses as convenient as hiding behind the keg. The sports-centric bar solidifies its allegiance to the University of Wisconsin with red-and-white décor and by showering UW students with free bacon and unlimited oxygen on Tuesday nights.
Tony Roma opened his first rib joint in 1972, a venture that became wildly successful after Dallas Cowboys owner Clint Murchison, Jr. tasted the ribs and slaw and declared them the best he'd ever had. With his financial know-how and weighty pocket book, he helped Tony Roma's grow into the international brand it is today. Franchises have spread across the States like a wave of barbecue sauce, seeping over borders and staining the shirtfronts of thousands of satisfied diners.
Today, chefs still diligently emulate Tony's original ribs recipes, grilling up signature steaks and fresh-caught seafood combos enhanced with sides and garnishes of seasonal ingredients. In addition to the restaurant's signature meaty entrees, the staff whips up oven-baked desserts such as the golden-apple tarts and redskin potatoes hand- mashed by distinguished martial artists.
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.
Every Friday at The Spot on Sunset, diners flock to this neighborhood eatery for the weekly fish fry. Crispy batter covers tender fish filets and french fries fill the air with salty aromas. If you're keen on the fish fry but want a healthier option, the waiters at The Spot are eager to please. Customers praise their willingness to swap out the fries with fresh fruit including watermelon, pineapple, and cantaloupe. Once you've gotten hooked on the fish, come back any day of the week for a selection of cheeseburgers, salad, and local beers.
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.