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The Midwest meets the West Valley in this homey, comfy barbecue joint. It feels like you're sitting in Grandmother's living room, but we'd be surprised if she cooked pecan-smoked vittles as good as these. It takes up to 18 hours to crank out Dillon's fine beef, pork, chicken, turkey, sausage and salmon. Don't miss the Brontosaurus beef rib platter, with what must be four pounds of food for just $16. Additional location in this region: 19900 N. Remington Dr., Surprise, 623-584-8494.
Just the thought of pecan-smoked anything sends us through the roof. This friendly barbecue joint at Thunderbird Road and Loop 101 does the 'cue just right, slow-cooking the tender meats in a big vat in front of everyone. The great sight lines to the strategically placed TV screens naturally please the sports junkies in the house, and an encyclopedic piano player on the weekends adds yet another dimension. Try the brisket, a ball game and a beer at this popular northwest Valley spot, and you... More »
(and 19900 North Remington, Surprise, 623-584-8494) Who says real barbecue has to be served in a dive, usually on paper plates, with plastic forks and nothing but reams of flimsy napkins to sop up the mess? The folks at Dillon's have figured out that, while we demand the best in our meat, we also don't mind some civilized surroundings while we gnaw. Dillon's is a cute, converted old house that looks like grandma's parlor. It's got fancier staples than many places, like prime rib, turkey,... More »
What's there to an onion ring? A little vegetable, a little batter, a whole lot of oil, and there you have it. Unless you're at Dillon's. Then you've got an onion ring that's outrageous, over the top, and oh-so-wonderful.These are absolutely some of the most delightful crispy critters we've ever chewed on. It amazes us how decadent a stark pairing of vegetable and batter can be; the sweet onion rounds practically float off our polka-dot tablecloth under their joyously greaseless coating.... More »
The complaint I hear is all too frequent: There are no good, family-owned American restaurants in the West Valley. Mexican food, maybe, and national chains of all types, for sure. But where can a hungry diner find a delicious meat-and-potatoes... More »
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