Our famous slow roasted BBQ pork ribs, so tender and juicy they'll slide right off the bone and melt in your mouth. Smothered in our savory homemade BBQ sauce.

BABY BACK RIBS

Loaded Potato

French Fries

Kid's Macaroni & Cheese

Pita Pizza Cheese

Fried, but can be grilled for a healthier option, by request. Served with fries or applesauce.

Kid's Chicken Bites

Hand cut daily in house juicy and flavorful.

RIBEYE

Thinly sliced roast beef topped with mozzarella cheese. Served on a pressed French roll with au jus.

French Dip Panini

Tender filet of flounder grilled, fried or blackened. Served on a toasted brioche bun with lettuce, tomato, pickle and tartar sauce.

Filet O Flounder Sandwich

Marinated filet tips grilled and served over rice topped with sautéed onions, mushrooms and made from scratch gravy.

Filet Tips Over Rice

Applewood smoked bacon, lettuce, fried green tomato with mayonnaise served on toasted country white bread.

BL Fried Green Tomato

Preheat oven to 150°C (300°F). Remove membrane from the bone side of the ribs: slide a knife under the membrane at one end, loosen it, then grip with a paper towel and pull it off in one piece.

Prepare ribs

In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Rub a light coat of neutral oil over both sides of the ribs to help the dry rub adhere, then evenly coat both sides with the rub, pressing it into the meat.

Make rub and season

Place ribs bone side down on a large sheet pan. Add apple cider vinegar and 120 ml water to the pan (this creates steam to keep ribs moist). Tightly tent the ribs with aluminum foil (seal edges) or cover with a second sheet pan. Roast in the preheated oven for 2 hours.

Roast low and slow

After 2 hours, remove pan from oven, lift foil and check ribs. They should be tender and the meat will have pulled back from the bone about 0.5–1 cm. If not yet tender, re-cover and roast another 30–45 minutes, checking every 15 minutes.

Check tenderness

While ribs roast (during the last 30–45 minutes), combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire, Dijon, minced garlic, onion powder, smoked paprika, hot sauce (if using), salt and black pepper in a small saucepan. Whisk to combine and bring to a gentle simmer over medium-low heat.

Combine and simmer

Simmer sauce gently, stirring occasionally, 12–15 minutes until slightly thickened. Taste and adjust seasoning — add a pinch more salt, sugar or a dash of hot sauce if desired. Keep warm off heat until ready to baste.

Reduce and adjust

Increase oven temperature to 220°C (425°F) or preheat a grill to medium-high. Brush a generous layer of the homemade BBQ sauce all over the top of the ribs. Return to the oven, uncovered, on a foil-lined sheet for 6–8 minutes to caramelize the sauce. For a charred finish, transfer to a preheated grill and grill 2–4 minutes per side, brushing once more with sauce until sticky and slightly charred. Watch carefully to avoid burning.

Glaze and broil (or finish on grill)

Remove ribs from oven or grill and loosely tent with foil. Let rest 10 minutes. If using, brush melted butter over the ribs for a glossy finish and sprinkle with chopped parsley.

Rest and gloss

Slice between the bones into individual portions, serve with extra warmed BBQ sauce on the side. Enjoy ribs while hot so they remain juicy and tender.

Slice and serve

pork baby back ribs

kosher salt

black pepper, freshly ground

garlic powder

onion powder

smoked paprika

brown sugar, packed

neutral oil (vegetable or canola)

apple cider vinegar

water

ketchup

molasses

Worcestershire sauce

Dijon mustard

garlic, minced

hot sauce (optional)

salt

black pepper

butter (optional, for gloss)

fresh parsley, chopped (optional)

extra BBQ sauce

Preheat oven to 425°F (220°C). Scrub the russet potatoes under cold water and pat dry with a towel.

Preheat and prepare

Prick each potato all over with a fork (6–8 times). Rub each potato with olive oil, then sprinkle evenly with kosher salt and ground black pepper so skins are well seasoned.

Season potatoes

Place potatoes directly on the oven rack or on a rimmed baking sheet lined with foil. Bake for 45–60 minutes, until skins are crisp and a paring knife or skewer slides into the center easily. Cooking time depends on potato size; medium potatoes typically take about 50 minutes.

Bake

While potatoes bake (start about 20–25 minutes before potatoes finish), lay bacon strips in a single layer in a cold skillet. Cook over medium heat, turning occasionally, until crisp, about 8–12 minutes depending on thickness. Transfer to a paper-towel-lined plate to drain and cool, then chop into bite-sized pieces.

Cook bacon

Shred the cheddar if not pre-shredded. Cut the butter into 4 equal pieces and set aside to be added to potatoes when opened.

Prepare cheese and butter

When potatoes are done, remove from oven. Using a sharp knife, make a lengthwise slit across the top of each potato, being careful not to cut all the way through. Press the ends gently to open the potato and use a fork to fluff the interior slightly, creating a bed for toppings.

Split and fluff

Place each open potato on a plate. Add 1 tablespoon (about 1 piece) of butter into the hot potato, then sprinkle 3–4 tablespoons (about 1/4 cup) of shredded cheddar over the top so it begins to melt. Spoon 1 1/2 tablespoons of sour cream onto each potato (adjust to taste). Sprinkle 1–2 tablespoons of chopped bacon on each and scatter about 3/4 teaspoon of sliced chives per potato. Season with a pinch of fine sea salt and about 1/8–1/4 teaspoon ground black pepper per potato, to taste.

Assemble loaded potatoes

If you prefer the cheese bubbly, place assembled potatoes on a baking sheet and broil on high for 1–2 minutes, watching closely to avoid burning, until cheese is melted and edges are slightly browned. Remove from oven and add final garnish of chives.

Optional broil (for extra melty cheese)

Serve hot. Provide extra sour cream, shredded cheddar, chopped bacon, and chives at the table for topping to taste.

Serve

russet potatoes (medium)

olive oil

freshly ground black pepper

bacon strips

sharp cheddar cheese, shredded

unsalted butter

sour cream

fresh chives, thinly sliced

fine sea salt

ground black pepper

Wash and peel the potatoes if you prefer (peels can remain for a more rustic fry). Cut each potato into 1/3-1/2 inch thick sticks (matchstick to steak-fry thickness). Keep sizes uniform for even cooking.

Prep potatoes

Place the cut fries in a large bowl and cover with cold water. Stir once to release surface starch, then let soak for at least 30 minutes and up to 2 hours. This step removes excess starch and helps achieve crispness.

After soaking, drain the potatoes and rinse under cold water until the water runs clear. Spread the fries in a single layer on clean kitchen towels or paper towels and pat very dry. If using cornstarch, toss the dried fries with 1 tablespoon cornstarch to lightly coat; this promotes extra crispness.

Heat oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–6 minutes until they are soft but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Let cool while you bring oil to final temperature.

First fry (blanch)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–4 minutes, until golden brown and crisp. Drain on a rack or paper towels and immediately season with 1 teaspoon salt (adjust per batch) while hot.

Second fry (crisp)

While the fries are cooling after the first fry (or during the second fry step if you have help), make the gravy so it's hot when serving. Melt 3 tablespoons unsalted butter in a medium saucepan over medium heat.

Add 3 tablespoons all-purpose flour to the melted butter to make a roux. Whisk continuously for 2–3 minutes until the roux turns a light golden brown and loses the raw flour smell. Do not let it darken too much; you want a brown gravy but not a burnt flavor.

Gradually whisk in 2 cups beef stock and 1 cup chicken stock, a little at a time, to prevent lumps. Bring the mixture to a simmer over medium heat while whisking. The gravy will thicken as it heats; simmer gently for 4–6 minutes to develop flavor and reach a saucy consistency that will coat fries (add more stock or a touch of water if it becomes too thick).

Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon mushroom powder or a small splash of balsamic if using. Taste and add salt as needed. Keep the gravy warm on the lowest heat setting; whisk occasionally to prevent a skin from forming.

Divide the hot fries among 4 plates or one large shallow serving dish.

Scatter the cheese curds evenly over the hot fries so they begin to soften. If curds are cold and don't melt, briefly (10–20 seconds) pop the assembled fries and curds under a very hot broiler or in a microwave at 20–30% power — just enough to soften but not completely melt into a cheese sauce. Traditional poutine uses intact curds that get slightly softened and 'squeaky.'

Ladle hot gravy generously over the fries and cheese curds so the cheese begins to soften and the fries are coated. Serve immediately.

Garnish with chopped fresh parsley if desired and serve hot. Provide extra salt and pepper at the table.

Russet potatoes (medium)

Vegetable oil (for frying)

Salt

Cornstarch (optional for extra crisp)

Cold water (for soaking)

Unsalted butter

All-purpose flour

Beef stock (preferably low-sodium)

Chicken stock (optional, for depth)

Soy sauce or tamari

Freshly ground black pepper

Salt (to taste)

Optional: mushroom powder or a small splash of balsamic (for umami)

Cheese curds (white or yellow), at room temperature

Chopped fresh parsley (optional, for garnish)

Bring 6 cups of water to a rolling boil in a medium pot. Add 1 tsp salt.

Add 2 cups elbow macaroni and stir to separate. Cook uncovered, stirring occasionally, until pasta is tender but still slightly firm (about 7–9 minutes). Follow package timing if different.

Reserve 1/4 cup of the pasta cooking water, then drain the macaroni in a colander and set aside.

In the same pot (or a clean medium saucepan) melt 2 tbsp unsalted butter over medium heat until foamy but not browned (about 1 minute). Sprinkle in 2 tbsp all-purpose flour and whisk constantly for 1 minute to cook the raw flour taste, creating a smooth paste (roux).

Make a roux

Slowly pour in 1.5 cups milk while whisking to avoid lumps. Continue to whisk as the mixture comes to a gentle simmer; cook until it thickens slightly and coats the back of a spoon, about 3–4 minutes.

Add milk

Stir in 1 tsp dry mustard (if using), 1 tsp salt, and 1 tsp black pepper. Taste and adjust seasoning gently—kids often prefer less pepper.

Season the sauce

Lower heat to low. Remove the sauce from direct high heat (or reduce to lowest) and add 1.5 cups shredded sharp cheddar and 0.5 cup shredded mild cheddar a handful at a time, stirring until each addition melts and the sauce becomes smooth and glossy. If the sauce seems too thick, whisk in up to 2 tbsp of the reserved pasta water or milk, 1 tbsp at a time, until desired creaminess is reached.

Add cheese

Add the drained macaroni to the cheese sauce and stir gently until evenly coated. If using 1/2 cup frozen peas, stir them in now (they will warm in the sauce). If the mixture looks dry, add another tablespoon of reserved pasta water.

Combine pasta and sauce

Taste and adjust salt. Keep the mac & cheese warm over the lowest heat setting for 1–2 minutes, stirring occasionally; avoid boiling.

If you want a crunchy top: preheat the broiler to high (or oven to 425°F / 220°C). Toss 1/4 cup bread crumbs with 1 tbsp melted butter, sprinkle evenly over the mac & cheese in an oven-safe dish, and broil or bake until crumbs are golden and bubbly (1–3 minutes under broiler; watch closely).

Serve warm. Leftovers keep in the refrigerator up to 3 days; reheat gently on the stove with a splash of milk to loosen the sauce.

elbow macaroni

salt (for boiling water)

all-purpose flour

milk (whole or 2%)

mild cheddar or Colby cheese, shredded

dry mustard (optional, adds flavor)

bread crumbs (optional, for crisp topping)

butter (melted, for crumbs)

frozen peas or diced cooked ham (optional mix-in)

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it. Using a pastry brush or the back of a spoon, brush each pita lightly on both sides with the olive oil (about 1/2 tsp per side). Sprinkle the tops with the dried oregano and the 1/2 tsp salt, dividing evenly.

Preheat and prepare pitas

Place the oiled pitas on the prepared baking sheet and bake 4–6 minutes until they begin to firm and just start to brown at the edges. Remove from oven. Par-baking helps create a crisp base that won’t get soggy from the sauce.

Par-bake (optional crispier crust)

While pitas are par-baking, combine the tomato pizza sauce, minced garlic, and red pepper flakes in a small bowl. Stir to incorporate. Taste and adjust seasoning (add a pinch more salt if desired). Spread about 1/4 cup (roughly) sauce evenly over each par-baked pita, leaving a 1/4–1/2 inch edge.

Divide the shredded mozzarella evenly among the four sauced pitas (about 1/2 cup per pita). Sprinkle each with a little grated Parmesan (about 1 tablespoon per pita). Season with the 1/4 tsp black pepper, dividing evenly.

Return the topped pitas to the oven and bake at 425°F (220°C) for 6–9 minutes, or until the cheese is melted, bubbling, and lightly golden at the edges. If you like a more browned top, switch to broil for 30–60 seconds while watching closely to prevent burning.

Remove pitas from the oven. Tear or slice fresh basil leaves and scatter over the hot pizzas. Let rest 1–2 minutes, then slice each pita into 4 wedges and serve immediately.

large whole wheat pitas

dried oregano

tomato pizza sauce (store-bought or homemade)

garlic (minced)

red pepper flakes

shredded mozzarella cheese

grated Parmesan cheese

fresh basil leaves (optional)

Trim excess fat from the chicken breasts. Cut each breast into bite-sized pieces about 1 to 1 1/4 inches so they cook quickly and are kid-friendly.

Place the chicken pieces in a bowl. Add the buttermilk (or thinned yogurt), 1 tsp salt and 1 tsp pepper. Stir to coat, cover, and refrigerate for 15–30 minutes. (If you have more time, marinate up to 2 hours for extra tenderness.)

While the chicken marinates, set up a three-station breading assembly: a shallow bowl with flour, a shallow bowl with beaten eggs, and a shallow bowl with the breadcrumbs mixed with paprika, onion powder, garlic powder, 1 tsp salt, and 1/2 tsp pepper.

Working in small batches, remove a piece of marinated chicken, shake off excess marinade, dredge in flour (tap off excess), dip in beaten egg, then press into the breadcrumb mixture until well coated. Place breaded pieces on a plate or wire rack. Repeat until all pieces are breaded.

Pour oil into a deep skillet or shallow pot to a depth of about 1/2 inch (or use a deep fryer). Heat oil over medium-high heat to 350°F (175°C). Fry the chicken bites in small batches so they don't crowd, about 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer to a paper towel–lined tray to drain.

Frying (classic)

Preheat a grill or grill pan to medium (about 375–400°F / 190–200°C). Lightly brush the breaded chicken bites with a little of the neutral oil so crumbs don't burn. Place on the grill and cook 3–4 minutes per side, pressing gently to maintain contact, until grill marks form and internal temperature reaches 165°F (74°C). Transfer to a plate to rest for 2 minutes.

Grilling (healthier option)

Tip: If baking is preferred, arrange breaded pieces on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, turning once, until golden and 165°F internally.

Prepare fries according to package instructions or oven-roast fresh fries while the chicken cooks (usually 20–25 minutes at 425°F/220°C). Warm applesauce in a small bowl if serving warm.

Plate a portion of chicken bites with fries or a scoop of applesauce. Offer ketchup and lemon wedges on the side. Serve immediately so the chicken remains crispy.

boneless skinless chicken breasts

buttermilk (or plain yogurt thinned with milk)

fine dry breadcrumbs (panko for crunch)

paprika (mild)

large eggs, beaten

vegetable oil (for frying) or neutral oil for grilling brush

frozen or fresh fries

applesauce (optional)

ketchup (for dipping)

lemon wedges (optional)

Remove the ribeye from the refrigerator 45–60 minutes before cooking to bring it to near room temperature. Pat both sides and the edges very dry with paper towels — dryness is key for a good sear.

Prep steak

Generously season both sides and the exposed edges of the steak with kosher salt, then sprinkle the freshly ground black pepper and garlic powder, pressing lightly so the seasoning adheres. Do this just before cooking if you prefer crust; you can salt earlier (up to 40 minutes) for deeper seasoning.

Season

Place a heavy cast-iron skillet or stainless steel pan on the stovetop and heat over medium-high until very hot, about 5 minutes. The pan should be smoking lightly when ready.

Preheat pan

Add the high-heat oil to the hot pan, swirl to coat. Carefully place the ribeye in the pan, laying it away from you. Do not move it for 2.5–3 minutes to form a deep brown crust. Flip and sear the second side for 2.5–3 minutes for medium-rare on a 1.25–1.5" steak (adjust time for thickness and desired doneness).

Sear steak

Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter for 1–2 minutes, spooning over the top to infuse flavor and finish cooking.

Baste with butter

Use an instant-read thermometer inserted into the thickest part: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. If the steak needs more time, transfer the pan to a 400°F oven for 2–6 minutes, checking frequently.

Check doneness

Transfer the ribeye to a cutting board and tent loosely with foil. Let rest 7–10 minutes (rest time depends on thickness) to allow juices to redistribute; carryover will raise temperature a few degrees.

Rest

If desired, sprinkle a light pinch of coarse finishing salt over the steak just before slicing. Slice against the grain into 1/4"–1/2" slices, serve with any accumulated juices spooned over, and offer lemon wedges on the side for an optional bright finish.

Finish and serve

bone-in ribeye steak (1.25–1.5 inches thick)

neutral high-heat oil (canola, grapeseed, or vegetable)

garlic cloves, lightly crushed

fresh thyme sprigs (or rosemary)

coarse finishing salt (Maldon or flake)

Slice each French roll horizontally, keeping bottom and top intact. Lightly spread 1/2 tablespoon softened butter on the cut exterior of each top and bottom piece (this will brown when pressed).

Baby Back Ribs