Steakhouse & BBQ
Post oak brisket on butcher paper, burnt ends that sell out early and a sirloin from the highway roadhouse: steakhouses and BBQ pits where the smoke does the talking. Every restaurant here is fictional: nothing is charged and nothing is delivered.
La Pampa ParrillaArgentine parrilla over quebracho charcoal: grass-fed cuts, chimichurri made every morning and provoleta blistered on the grill.
Hickory Hollow SmokehouseKansas City smokehouse: hickory smoke, sweet molasses sauce, burnt ends that sell out by eight.
Hollis & Gray ChophouseBritish chophouse: native-breed beef dry-aged on the premises, beef-dripping chips and a proper peppercorn sauce.
Marbleline Steak RoomPremium restaurantLuxury steak room with a glass aging cabinet: Japanese A5 wagyu, 60-day dry-aged prime and tableside sauces.
Pitmaster Earl's BBQ ShackRoadside Texas-style pit: post oak smoke, butcher paper, meat by the plate and sides in styrofoam cups.
The Carolina PitEastern Carolina whole-hog barbecue: pork chopped with vinegar and pepper, hushpuppies and collards.
Iron & Oak PrimePremium restaurantOld-school American prime steakhouse: white tablecloth, martini culture, creamed spinach and USDA Prime aged 28 days.
Southern Cross Steak GrillAussie pub-style steak grill: grass-fed rump, lamb chops, snags on the barbie and chips with gravy.
Rusty Spur RoadhouseHighway steak roadhouse with peanut shells on the floor: cheap steaks, loaded baked potatoes and bottomless attitude.