BeauxJax is here to supply your "South of I-10 Cajun experience" with a menu featuring poboys, jambalaya, etoufee and New Orleans' infamous cocktails.
This spot boasts over-the-top barbecue creations like the Piggy Mac. Chef Keith West starts with 16-hour, cherry-smoked pulled pork and tops it with creamy mac and cheese for a delicious finish. Another decadent dish is the Southern Stack, which won over Michael Psilakis. This breakfast bonanza is composed of sweet potato pancakes heaped with pulled pork, cinnamon-laced apples and a rich fried egg. Another menu mainstay is the meatloaf, which is smoked, then seared to ensure a crisp coating that gives way to the succulent blend of brisket and pork butt underneath. A generous ladle of mushroom gravy completes the dish, which comes served with airy mashed potatoes.
The globally inspired brunch at Tasty n Sons is not to be missed. You can feast on everything from sugar-coated Chocolate Potato Doughnuts to the Breakfast Board smorgasbord of a boiled egg, chicken liver mousse and housemade bacon. Other standouts include the Steak n Eggs and Kimchee Pancakes.
At Queen Anne Beerhall you can experience a traditional European beerhall, complete with cocktails, 25 premium draft beers, a selection from local breweries and beers from around the world. The menu includes classic food pairs such as soft pretzals, wings and sandwiches.
Owner Dimitra Murphy shares her Greek culture with the community by serving traditional fare such as tzatziki and gyros. Daddy Jones Bar started as a cocktail bar and has grown into a restaurant known for its Chris Burger, cocktails and coffee shop.
Hap's Pit is a true generational gem. It all started with Grandpa Dan and Grandma Doris hosting barbeque gatherings, to Dan Sr. attaching a smoker to his truck and serving plates, to his daughter Christine who runs the now brick-and-mortar location. Each generation added to the family barbeque tradition and built the business into the treasured restaturant it is today.
The wings at this food truck are far from standard fare. Owner Stefano Enjem has created customized toppings made to match the favor profiles of craft brews sold throughout the city. Michael Symon and Billy Gardell tucked into an order of Stefano’s Original Wings, laced with fresh onion and garlic, as well as the sleeper hit: Kickin’ Chicken Tater Tots. A heap of Tater Tots comes blanketed in three different kinds of cheese and a flurry of bacon, grilled chicken and fresh jalapeno.
Frank's says they keep it simple, fresh and made from scratch. Patrons can enjoy Italian-based pizzas, salads and a selection of beverages in a lively and inviting restaurant.
This laid back barbeque spot offers traditional Carolina bbq served with hushpuppies, a sauce station and a bar to perfectly pair a beer.
It’s fitting that Speedy Romeo houses a wood-fired oven painted like rocker Eddie Van Halen’s guitar. After all, Chef-Owner Justin Bazdarich is known for his riffs — of the culinary kind. One killer dish is the Paul’s Boutique Pizza. The dough is made from a mix of double-zero and high-gluten flours, resulting in an airy, textured crust. It’s slathered with a Dijon bechamel sauce, then heaped with pastrami, smoked red cabbage kraut and fontina (as well as a flurry of everything-bagel spice) before a quick turn in the oven. Then there’s the KC Royale, a white, clam-studded pizza that Brad Farmerie describes as “almost like taking a bite of clam chowder.”
At Sweet Cheeks Q, you can enjoy Southern style barbeque and sides at a family friendly location.
You can stock up on lotto tickets at this old-school diner, but for a sure win, order the double cheeseburger. Fans include Paul Kahan, who told Michael Symon he’s struck by “the balance of bun to meat to griddled onions” achieved in this simple yet satisfying dish. Michael opted for the Slinger: an over-the-top spin on a double cheeseburger. Two cheese-covered patties are nestled on a thatch of hash browns, then topped with a pair of sunnyside up eggs and completely smothered in spicy chili.
The Vortex is home to a monstrously tall tower of terror called the Super Stack Maniac. The beastly sandwich is built with two pounds of ground sirloin, eight slices of Texas toast, a ton of cheese, bacon, grilled onions and fried eggs and then topped with their signature cheesy cheese goo and barbeque sauces.
A&R Bar-B-Que opened in 1983 as a small take-out only location and has since expanded to two restaurants and a catering service, offering an extensive menu with beef, turkey, pork, tamales and more.
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.