From Our Editors
Omahoma Bob's barbecue barons slow smoke high-quality meats that have been blanketed in traditional Texas-style dry rub and simmered for 24 hours. The resulting Southwestern-soaked menu boasts a cornucopia of comfort cuisine. Dinner platters ($8.99–$21.99) pair proteins such as brisket, smoked sausage, or pork ribs, with two down-home sides, including sweet-potato casserole, fried okra, and turnip greens (also available à la carte for $1.99 each), and wash down well with a bottled brew. The customer's choice of meat seeks refuge from the heat of the open kitchen in a bed of lettuce, tomatoes, and cheddar in the Q Salad ($6.99), and a German brat shelters abandoned kraut and mislaid spicy mustard ($5.99). Hot deli subs such as The Beulah, loaded with smoked turkey breast and provolone ($5.99), and The Ole Bob, a stack of roast beef, sharp cheddar, and horseradish ($6.99), can be devoured or emptied and used as a hat in the eatery's exposed-brick dining area or umbrella-shaded patio.