“Barbecue is America’s food, and blues are America’s music.”
“Famous” Dave Anderson
EVERYBODY LOVES FAMOUS DAVE’S...
“Famous Dave's is Famous because he has great tasting food.” (Chattanooga Dine Out)
“Plan to check your diet at the door. The portions are huge!” (Thayer Wine, The Tennessean)
“In Famous Dave's the atmosphere is nice but the food is excellent. Famous Dave's has to be experienced to be understood.” (Walter Lambert, Knoxville News Sentinel)
“No matter how good the entree is, the entire dinner falls apart if the side dishes don't add up. The sides at Famous Dave's are delicious... Dessert is nothing short of an experience.” (Anne Braly, Chattanooga Times Free Press)
Minnesota’s Former Governor Jesse Ventura.
In Where magazine, said, “On the campaign trail, my favorite place to meet was Famous Dave’s – he’s got a great barbecue beef sandwich.”
“The ribs were tender and the meat just fell off the bone... The service was outstanding.” (Lincoln Journal Star)
“(George W.) Bush appeared to have some of the day’s most popular barbecue as supporters casually stood in a series of lines stretching at least 50 yards long.” (Sunday World-Herald)
“The place is a high-energy blast from top to bottom... ribs that are impressive in size, meaty in content (close-to-the-bone meat, not fall-off-the-bone meat) and impressively flavorful.” (Chicago Sun-Times)
“Famous Dave’s BBQ & Blues serves genuinely good hickory-smoked barbecue, slathered in a spicy sauce laced with sweet undertones.” (Minneapolis Star Tribune)
“A garbage can lid heaped with the All-American BBQ Feast delivers an embarrassment of riches.” (Chicago Magazine)
“Portions are plentiful, the grub is good, and the prices include cornbread muffins, corn-on-the-cob and a choice of two other sides... dainty it aint, but everything is well prepared, especially the lean yet tender St. Louis cut ribs. For dessert, there’s bread pudding with praline sauce so sweet your teeth will ache.” (Chicago Magazine)
“Famous Dave’s does some pretty mean ribs... slow-smoked over hickory. The result, any way you go at the ribs –fingers or knife and fork (ugh!) – is immediate and intense rib-eating gratification.” (Chicago Sun Times)
“The slab of bread pudding is excellent. It’s light as a feather (almost) and it comes with a dynamic caramel-nut sauce.” (Chicago Sun Times)
“Fall-off-the-bone good. Tangy, spicy; chicken or pork. As long as you like meat, you’ll love Dave’s barbecue. (Chicago Daily Herald)
“We ventured into Naperville for our own taste with skeptical buds. The bar was set so high, could Famous Dave’s live up to its reputation? After an XXL Rib Dinner, The Georgia Chopped Pork Platter, Shack Fries, Wilbur Beans, our Famous Bread Pudding, gobs of Texas Pit sauce and a tableful of other items, the answer is resounding yes.” (Chicago Daily Herald)
“You know you’re in a good restaurant when you’re sitting there thinking of people you have to share it with. We’re still letting people know about Famous Dave’s...” (Appleton -- The Scene)
“If you’ve read my reviews, you know I’m a southern barbecue connoisseur. The food at Famous Dave’s tripped my trigger. The ribs were great. Pit-smoked and adorned with great sauce, they were scrumptious... The side dishes were also good. The corn bread muffin was moist and delicious, and the barbecued beans were exceptional... Famous Dave’s deserves its name.” (Janesville Gazette)
“The ribs, chicken, beans, and corn muffins at Famous Dave’s, reputed (with good reason) to be the best good old all-American fare around, have won an extraordinary following.” (Twin Cities Business Monthly)
“If barbecue were religion, Dave Anderson would be the Reverend Billy Graham.” (Twin Cities Business Monthly)
“Famous Dave’s has built its acclaim and a growing customer base on atmosphere and great food.” (Minnesota Business & Opportunities)
“As the season sets on the backyard barbecue, why not head to Famous Dave’s BBQ Shack, a popular joint with country charm and an award-winning recipe for ribs.” (Where Twin Cities)
“Minnesota has long lacked what the South has in such abundance – good, messy barbecue, served in an unfussy setting by someone who knows there way around meat and sauce... But Dave’s, with its kitschy, wooden-shack appearance, is as friendly as a southern accent, and the rich, smoky sauce and tender meat (from North Carolina pork to Texas beef brisket) would have even Scarlett O’Hara licking her fingers.” (Mpls/St. Paul Magazine)
“Famous Dave’s is BBQ Paradise"...“It’s worth the drive from Des Moines or Fargo-Moorhead.”... ”It’s fabulous.”(Dave Duff, Sun News)
“Dave is famous for good reasons... he does things in a big way.” (Dick Youngblood, Star Tribune)
“I am pleased to report that Famous Dave’s actually lives up to the hype. This place does what it does extremely well.” (Naperville Sun)
“The Wilbur beans should not be missed; a prime example of how a simple dish like baked beans can be elevated by a talented kitchen. Here, the beans are made with bits of brisket, sausage, and jalapeno peppers and slow simmered. Absolutely the best I’ve ever tried.” (Naperville Sun)
“These are the best ribs currently available in the suburbs. They are slow-cooked over hickory, not at all chewy, but not so abused that the meat falls off the bone. They are perfect for holding, admiring and dipping.” (Naperville Sun)“Famous Dave’s features hefty portions of hickory smoked St. Louis spareribs, Texas beef brisket, and herb-roasted chicken.” (Nation’s Restaurant News)
“The meat’s the thing at Dave’s... For a real blowout, there’s the All-American BBQ Feast, with ribs, chicken, choice of brisket or pork, coleslaw, fries, beans, corn-on-the-cob, and muffins.” (Des Moines Register)
“The brisket brought the thick, hearty, tender slabs I was hoping for (no stingy little shavings here); the chopped pork was plenty moist. The chicken, with an appetizing herb rub on the outside, also proved moist and meaty. And perhaps the most satisfying of all were the ribs – tender but not fall-apart messy, making them great hands-on food.” (Des Moines Register)
“The side fixins’ are just as good as the meats. The corn muffins are soft and moist, the slaw is peppery on the exhale, the beans are sweet and not mushy and the Shack Fries are golden and crisp.” (Chicago Daily Herald)
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