Hudut Baruru with Tikini fresh cabbage, brown stewed with King Fish & seasoned with black pepper, bay leaf & recado; served with "Hudut" (a mix of green/ripe plantain, boiled & blended)
Alpine Sausage signature & best-seller; twist on Polish kielbasa w/ a double-dose of garlic & smoke time (smoked in cherrywood & mequite sawdust for 4 hrs); served w/ sweet-tart sauerkraut; looks good
est. 1972; butcher, cure & smoke all meats on-site from recipes brought from Poland; carries over 40 varieties of homemade natural wood-smoked sausages; dining area at rooftop beer-and-wine garden
Meaty Legend 6-lb deep-dish pizza w/ pepperoni, Italian sausage, Canadian bacon & more bacon; looks good
Sausage Patty Style Pizza pan pizza; 14-16-inch "disk of sausage" (pork & beef mixture) on top of crust and cheese layers and then topped w/ tomato sauce
#24 (101 More Amazing Places to Chowdown); opened in 1966; pizza dive w/ writing/graffiti all over the walls; long lines; can buy pizzas online & have them shipped to your location
Bourbon Apples Cranberry Miso Marcona Almond Maple Fat Gelato layered desert served in a glass cup; gelato is made w/ rendered smoked pork fat; "apple pie on crack"-Stephanie Izard (chef/co-owner)
[CLOSED]; 16 types of fish served; fish delivered 6 times per week; no fryer; also offers 35 variations of cereal all shelved on the wall; Other Recipes: Crab Cakes
Angry Lobster Sandwich Maine lobster, butter, special seasoning, hot giardiniera & spicy mayo on a toasted bun; "so buttery & lovely & luscious" -Jeff Mauro
Sliders "cheap eats" for happy hour...price based on sliding scale ($5 at 5pm, etc...must buy drink); recommended sliders: buffalo chicken, cheeseburger; looks good
Pulled Pork award-winning; slow-cooked for 17 hours at 215-degrees; Guy likes the Memphis vinegar sauce w/ the sandwich, but the mustard sauce when eaten by itself; both ways look good
Viking Beef Short Ribs dry-rubbed; available only on Fridays & Saturdays
Memphis-style award-winning BBQ locally and nationally including 3rd place Trophy from the World Championship Memphis 2008; live music available on certain nights
Headcheese 2-day brined & 10-12 hr simmered pig's head used to create sausage (part of Charcuterie)
Organic Montreal-Style Brisket Sandwich Montreal rubbed & marinated for 72 hrs; slow roasted, briefly smoked; served on sourdough or rye w/ house-made dill pickle & frites; looks good
opened in 1992; "Fine Food. Better Beers, Wines & Spirits. Belgian Specialties"; adult venue...everyone must be 21 or over with valid ID to enter (no children allowed); Other Recipes: Venison Pate
Sausage range from 12-25 variations each day (including alligator, kangaroo, antelope, buffalo, rattlesnake); "Classic Chicago Dog": beef hot dog on poppy seed bun topped w/ yellow mustard, onions, sweet neon-green relish, tomatoes, and a slice of dilled pickle (hot peppers optional)
