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Peggy Sue BBQ
A menu hangs over the window at Peggy Sue BBQ—though it's not meant to be ordered from. It's an homage to the eatery that called this building home for nearly 40 years before shuttering in the 1980s. When Marc and Susan Hall reopened the restaurant in 1989, they paid tribute to their predecessors by keeping their menu and retaining their midcentury decor, including red-and-white-checked table cloths. One of the first smokehouses to offer table service and a full bar selection, Peggy Sue quickly became the destination for barbecue fans who were interested in something more than a cafeteria experience.
Today, it's the real menu that attracts the most attention and their selection of fine meats that rarely run out. Oak-smoked brisket might be the most popular item on it, whether served with "lean" or "fatty" specifications, or as twice-smoked burnt ends, which are available as a special. Other specialty items include all-natural turkey breast and hand-trimmed ribs—all paired with made-from-scratch traditional barbecue side dishes or fresh and lightly steamed vegetables. A salad bar also lends to the classic dining experience.