Nebraska native Michael Savoie’s restaurant saluted America’s heartland with an eclectic menu of regional specialities, such as Indiana hammered pork tenderloins, Cincinnati five-way chili and St. Louis toasted raviolis.

Grainbelt generally had been well-received by critics, but often was empty during my visits. Its semi-upscale decor and mid-range prices never seemed to gain acceptance with Gilbert residents — especially with casual, inexpensive favorites like Oreganos and Joe’s Real BBQ next door and across the street, respectively.

Previous tenants of the stand-alone building since 2003 have included Mahogany Run, Gonzo’s All-American Grill (partly owned by then-Diamondback Luis Gonzales), Heartthrob Music Café and Rock City Bar & Grill.

As we celebrate the Fourth of July this weekend, it’s the perfect time to recognize America’s culinary heritage. From New England clam chowder to Cajun gumbo to Texas beef brisket, the United States enjoys a gastronomic diversity few countries, if any, can rival. Here are five East Valley restaurants that embody the spirit, and appetite, of America:

Ted’s Hot Dogs
Nothing’s more American, according to tradition, than hot dogs and apple pie. If you’re looking for the former, Ted’s Hot Dogs offers delicious charcoal-broiled jumbo dogs, footlongs and cheese dogs that trace their pedigree back to Buffalo, N.Y., in 1927. Today, the chain has seven locations in western New York and one in Tempe — maybe because Ted’s president Spiro Liaros lives here and oversees it. 1755 E. Broadway Road, Tempe, (480) 968-6678 or tedsonline.com.

Iowa Café
For apple pie, you won’t find any better in the East Valley than those at this east Mesa café, which has been owned by a string of Iowans, including current operator Pam Ohsman, during its 23 years. Pies ($14.99, or $2.59 a slice) also come in 17 other flavors, not including seasonal varieties. Make a meal by starting with one of the café’s breaded pork tenderloins or Maid-Rite loose-meat sandwiches. 5606 E. McKellips Road, Mesa, (480) 985-2022, iowacafe.com.

Pinnacle Peak Patio
The self-proclaimed “original Western steakhouse” has been serving its streamlined menu of mesquite-broiled steaks, ribs and chicken since 1957. Eight separate dining areas can accommodate nearly 2,000 people, and there always seems to be a few who show up in neckties, which end up cut off and displayed on the wall. 10426 E. Jomax Road, Scottsdale, (480) 615-1113 during day, (480) 585-1599 at night, pppatio.com.

Red White & Brew
Dishes ranging from chicken and cheese empanadas to Cajun chicken to coppa stracciatella pay homage to America’s ethnic diversity. The Chandler location celebrates its one-year anniversary Friday by extending its patio an extra 40,000 square feet for live music, family-friendly games and prize giveaways starting at 11 a.m. 6740 E. McDowell Road, Mesa, (480) 807-9393; 4850 S. Gilbert Road, Chandler, (480) 305-6993; rwbaz.com.

Heart Attack Grill
This burger joint has garnered national and international attention for its zealous embrace of America’s unhealthiest eating habits. “Quadruple Bypass” cheeseburgers (made with four half-pound beef patties and 12 strips of bacon), french fries “deep-fried in pure lard” and caffeine-laden Jolt Cola hare hawked by young female servers dressed as sexy nurses. U-S-A! U-S-A! 6185 W. Chandler Boulevard, Chandler, (480) 205-7777, heartattackgrill.com.

Raffle prizes include Diamondbacks tickets, $100 Neiman Marcus gift cards and $100 and $50 gas cards. The grand prize is a $3,000 Rockford Eastgate stereo system. The Weezul Brothers Band perform at 5 p.m.

The free event is a fundraiser for The Choir Boys, a non-profit motorcycle club that helps the families of fallen law-enforcement officers. Info: (480) 305-6993 or rwbaz.com.

• Humble Pie, the six-month-old gourmet pizzeria from Tom Kaufman and partners, has expanded its menu. It now offers lasagna made with Schreiner’s Sicilian sausage ($9.95) and three sandwiches: mortadella ($8.95), chicken ($8.95) and turkey and salami ($9.95). New desserts ($6.95) include cannolis, brownies, root beer floats, chocolate and olive oil gelato and the ubiquitous pizza cookie. Info: (480) 556-9900 or humblepieusa.com.

• SWB, the Southwest bistro at the Hyatt Regency Scottsdale, has introduced a six-item “A La Mode” summer dessert menu, including a chocolate ice cream tiramisu (espresso-laced ladyfingers, Belgian chocolate ice cream, mascarpone and chocolate espresso beans) and a Mediterranean Coupe (pistachio ice cream, olive oil cake, apricot compote and yogurt). Info: (480) 444-1234 or scottsdale.hyatt.com.

• I Am The Center, Robert Black and Austin Vickers’ three-story “holistic lifestyle complex” in downtown Tempe that includes chef Damon Brasch’s wonderful organic bistro, has closed for the summer, according to its website. Info: iamthecenter.com.

• Chompies is celebrating the Fourth of July with an all-you-can-eat ribs feast for $10.99. The New York-style deli also is selling red, white and blue versions of its traditonal black and white cookies. Info: chompies.com.

• If you love Jamba Juice as much as I do, you’ll be happy to know ready-to-drink bottles of smoothies and juicies now are available in six flavors at Safeway and Albertson’s. Look for them at Fry’s and Bashas’ by the end of summer. Info: jambajuice.com.

• Mark your calendars: July 11 is Cow Appreciation Day at Chick-fil-A. Free meals are given to anyone fully dressed as a cow and, yes, there are East Valley residents who take advantage of the offer. Info: chick-fil-a.com.

• Sake2me, which claims to be the “first single-serve, naturally flavored, ready-to-drink infused sake beverage,” has made its Arizona debut. You can find it at BevMo and AJ’s, among other places. Info: sake2me.com.

Binkley’s, Kevin Binkley’s acclaimed Cave Creek restaurant, closes Tuesday for four weeks. It re-opens Aug. 1

Cyclo, Justina Duong’s wonderful Vietnamese eatery in Chandler, closed Sunday for two weeks. It re-opens July 15.

Classic Italian Pizza, Azhar Began’s Tempe strip-mall gem, also closed Sunday. It re-opens July 11.

Los Dos Molinos, at least the Mesa location, also has closed. It re-opens July 15.

Most good barbecue joints share certain cliched characteristics. A well-worn, rural-themed decor. A casual, laid-back atmosphere. A large, sweaty man in a sauce-stained T-shirt running the show.

Dickey’s Barbecue Pit, which opened last week in Scottsdale, doesn’t fit that image. There’s an undeniable fast-food feel to the Texas-based chain, which boasts “slow cooked, served fast.”

The strip-mall space, brightly painted in red and pistachio, is open and airy. High-def TVs are tuned to soccer games. Energetic teenage staffers are decked out in polyester shirts and baseball caps.

You order at the cash register, choosing from a half-dozen types of meat available in sandwiches or by the plate.

Smoked turkey and chicken are the highlights of my visit. The turkey breast is cut into thick slices with no traces of skin; the chicken breast is cut across the grain like fajitas. Neither has much smoky flavor, but both are incredibly tender and juicy.

Barbecue sauce comes on the side in a small dish. Dickey’s standard sauce is tangy and on the thin side. Surprisingly, it’s served cold. But a warming unit next to the soda fountain offers two piping-hot sauces, labeled “spicy” and “sweet,” that are slight variations.

Among other meat options, good-sized pork ribs, devoid of visible fat, yield plenty of tender meat, and sliced Polish sausage is flavorful. Pulled pork and beef brisket both are a bit dry, which easily is compensated for by adding sauce.

Sides — plates come with choice of two — include small crocks of ho-hum barbecue beans and macaroni and cheese. Waffle fries, which have a hint of garlic, are better. Baked potato casserole, a chunky version of mashed potatoes, also would be a winner it wasn’t room temperature.

My favorite part of the meal are Dickey’s large dinner rolls, which also come with the plates. Dense but soft, they’re buttery and slightly salty. On my next visit, I’ll definitely order extra.

A soft-serve ice cream machine provides free, do-it-yourself cones for dessert. Unfortunately, it breaks down during my visit so I’m out of luck. Oh well, another thing to try next time.

This is Dickey’s second foray into Arizona. A couple of previous franchises, including one in Chandler, closed a couple years ago. I’ll bet this franchise stays around.

If you’re looking for authentic, down-home barbecue, Dickey’s probably won’t appeal to you. The food has a certain mass-produced sterility. For a fast and fairly inexpensive meal, though, it’s surprisingly enjoyable.

Dickey’s Barbecue Pit
Where: 7337 Shea Blvd., Scottsdale (just east of Scottsdale Road)
Open: 10:30 a.m. to 9 p.m. daily
Prices: Sandwiches $4.29, one-meat plate (with two sides and bread) $8.59, two-meat plate $9.99, three-meat plate $10.99, desserts $2.59
Info: (480) 368-5569 or dickeys.com.

First Tastes offer “first impressions” of new East Valley restaurants. Full reviews, based on multiple visits, aren’t written until restaurants have been open at least a couple months.

From 6 a.m. to noon, the cafe will serve breakfasts of eggs, pancakes, bacon, sausage and home fries for $5. From noon to 4 p.m., breaded tenderloins and Maid-Rite loose meat sandwiches will be $5.

Owner Pam Ohsman will donate all sales for the day to flood victims back in her native state. Cash or check donations also will be accepted. Info: (480) 985-2022 or iowacafe.com.

With the Valley’s thermostat set to “blast furnace” for the foreseeable future, who wants a heavy, hot meal? Give me a cold sandwich or sub, accompanied by an icy drink, and I can enjoy almost any summer day. Here are five E.V. delis that will help me survive until fall:

Dilly’s Deli
Tempe-based Dilly’s offers more than a dozen delicious sandwiches, including one of my all-time favorites, the “Smokey Mountain” (turkey, bacon, gouda, onions and spicy Russian mustard on foccacia bread, pictured above). During cooler months, you can pair a hefty half-sandwich with cream of potato soup in a homemade bread bowl. 3330 S. Price Road, Tempe, (480) 491-1196; 414 W. University Drive, Tempe, (480) 929-0111; 14202 N. Scottsdale Road, Scottsdale, (480) 596-3354; 2895 S. Alma School Road, Chandler, (480) 722-0645; dillysdeli.com.

Chompies
You’d have to eat at this New York-style deli and bakery every day for nearly a year to try everything on its extensive menu. Fifteen types of meats, including liverwurst, cold meatloaf and chopped liver, are served on eight breads, four rolls, 22 bagels or nine bialys. A dozen salads also are available, and you can add a matzo ball to any of nine soups. 1160 E. University Drive, Tempe, (480) 557-0700; 9301 E. Shea Blvd., Scottsdale, (480) 860-0475; Paradise Valley Mall, (602) 710-2910; chompies.com.

Picnic Company
This Mesa-based chain’s menu boasts such state-themed treats as the “Oregon Picnic” (turkey, Swiss, cream cheese and cranberry sauce), the “Minnesota Picnic” (turkey, bacon and hot honey mustard) and the “Arkansas Picnic” (scrambled eggs, ham and dofino cheese). There also are five vegetarian sandwiches and 10 salads. 1415 E. University Drive, Tempe, (480) 731-9887; 1144 W. Washington, Tempe, (480) 636-2395; 7117 E. Third Ave., Scottsdale, (480) 421-9747; 142 W. Main St., Mesa, (480) 649-3537; picnic-company.com.

Jason’s Deli
Even the biggest appetites will be sated by this Texas-based chain’s monster-sized sandwiches, such as its “Reuben the Great,” made with a whopping half-pound of corned beef. Other offerings: paninis, wraps, po’ boys and muffalettas. A salad bar includes pasta and potato salads and gingerbread muffins, and there’s free ice cream for dessert. 1065 E. Baseline Road, Gilbert, (480) 813-1358; 7230 W. Ray Road, Chandler, (480) 705-9266; 10605 N. Scottsdale Road, Scottsdale; jasonsdeli.com.

Lee’s Sandwiches
This fast-growing chain, founded by a Vietnamese family from San Jose, Calif., features two types of sandwiches. You can choose one of the traditional American varieties — such as ham and cheese, turkey or BLT — or try one of Lee’s 16 Asian-style sandwiches, whose fillings include pork roll, jambon, sardines and pate. Wash them down with honey chrysanthemum iced tea, mint milk, Italian soda or one of Lee’s 30-plus smoothies. 1901 W. Warner Road, Chandler, (480) 855-1778, leessandwiches.com.

• Sushiya, a new restaurant on the southeast corner of Gilbert and Williams Field roads in Gilbert, celebrates its grand opening from 5 p.m. to 9:30 p.m. Wednesday by offering 70 percent off all items on its sushi menu. Owner Sung Yoon and wife Jeewon also will give away 10 $40 gift certificates. Info: (480) 786-0588 or thesushiya.com.

• Dos Gringos is hosting a “Christmas in July” toy drive starting at 4 p.m. Thursday at all five of its East Valley cantinas. In exchange for a new, unwrapped toy, guests will get free snacks, drink specials and the opportunity to have their photo taken with Santa Claus. Dos’ Chandler location will bring in a couple tons of snow for snowman-making contests and other activities. The toys go to The Child Crisis Center. Info: dosgringosaz.com.

• Downtown Scottsdale restaurant Fine’s Cellar will host a Wine 101 class from 1:30 p.m. to 3:30 p.m. July 5. Participants will learn about wine regions, vinters’ methods, vocabulary and trends. Five wines chosen by owner Michael Fine will be paired with food by chef Cullen Campbell. Cost is $30. Reservations: (480) 994-3463 or finescellar.com.

• As part of Joe’s Real BBQ’s 10-year anniversary celebration, the downtown Gilbert restaurant is giving away a 2008 Vespa LX150 scooter. You can enter the raffle every time you dine at Joe’s; the winner will be drawn by owner Joe Johnston at noon July 5. Info: (480) 503-3805 or www.joesrealbbq.com.

• Sprinkles Cupcakes in Scottsdale is offering special Fourth of July cupcakes Friday through July 3. Lemon blueberry, available only once a year, have lemon cake with blueberries topped with lemon cream cheese. Along with Sprinkles’ best-selling red velvet cupcakes, they will come with red and blue stars. Info: sprinklescupcakes.com.

• Two new restaurants opened last week at SanTan Village in Gilbert: Brio Tuscan Grille, an upscale Italian eatery, and Kona Grill, an American grill and sushi bar. Info: brioitalian.com or konagrill.com.

• Contrary to last week’s report, Texas-based Dickey’s Barbecue Pit actually opened this week on Shea Boulvard, just east of Scottsdale Road, in Scottsdale. Info: (480) 368-5569 or dickeys.com.

• A pair of Chandler restaurants on Arizona Avenue just south of the Santan Freeway — Garlic Jim’s Famous Gourmet Pizza and Remington Grill — have closed.

• Dairy Queen introduces a Girls Scouts Thin Mint Cookie Blizzard on July 1. Made with Thin Mints and crème de menthe topping, it’ll be the chain’s blizzard of the month for July. Info: dq.com.

If just-opened Brio Tuscan Grille is any indication, Gilbert residents must love rustic Italian cuisine. The spacious SanTan Village restaurant, the first in Arizona from the Ohio-based chain, is completely packed on my weeknight visit.

And loud. The voices of 200 diners, the Italian music playing over the speakers, the banging of pots in the open kitchen, the crash of dropped plates — all form a cacophony that bounces off the hardwood floors, marble counters and plaster walls.

If ears are nearly overwhelmed, so, too, are eyes. The 7,200-square-foot restaurant looks as much like a Tuscan villa as any shopping mall eatery could be expected to.

White, square pillars support several large arches, and six sets of French doors reveal a long sidewalk patio. Dramatic light fixtures, five feet in diameter, hang from the high ceiling, which also is draped with white fabric.

The dining room accommodates a curious mixture of seating. Rows of four-person tables, elegantly draped with white tablecloths, are interchanged with rows of booths with uncovered wood tables.

All are attended by a small army of ever-present servers — young men and women wearing black pants, white dress shirts and ties — undoubtedly bolstered by a corporate contingent for the opening.

Brio’s menu offers a fairly extensive selection of steaks, chops and pasta dishes.

We start with a bruschetta sampler ($13.95, pictured above), which ranges from good (sliced steak with gorgonzola) to OK (shrimp with lobster sherry sauce and Fontina) to plain (roasted red pepper and mozzarella) to AWOL (no tomatoes are available for the caprese).

Gorgonzola dresses up four otherwise mundane lamb chops ($13.95), which also benefit from a bed of sauteed spinach soaked in a flavorful red wine veal sauce.

Among entrees, shrimp and lobster garganelli pasta ($19.95, shown at left) is delicious. The tube-shaped egg pasta is perfectly cooked and tossed with mushrooms, onions and a slightly spicy lobster butter sauce.

Lasagna bolognese ($15.95), unfortunately, isn’t nearly as good. The meat is bland, and so is the red sauce. The lasagna, which our server warns has just come out of the oven, is hot in the middle but only room temperature on the edges.

Two jumbo crab cakes with creamy horseradish ($21.95) are nicely fried with nary a hint of greasiness. But roasted vegetables on the side are nearly cold.

The same temperature-challenged veggies accompany what’s called a proscuitto-and-Fontina-stuffed chicken breast ($18.50). The proscuitto and cheese actually are more like toppings on the gummy poultry; it’s all covered with a overly salty brown sauce.

Micro desserts ($2.25) are served in espresso cups. A five-cup sampler ($10.50, pictured at right) includes panna cotta, creme brulee, cheesecake, chocolate caramel cake and tiramisu. None really wow me, but all are enjoyable and the concept is appealing.

Brio Tuscan Grille
Where: 2150 E. Williams Field Road, Gilbert (SanTan Village shopping center).
Open: 11 a.m. to 10 p.m. Sunday through Thursday, 11 a.m. to 11 p.m. Friday and Saturday.
Prices: Appetizers $7.95-$13.95, salads $4.95-$14.95, sandwiches $9.50-$12.25, pasta $10.95-$19.50, entrees $10.25-$21.50, desserts $2.25-$7.50.
Info: (480) 917-9177 or brioitalian.com.

First Taste reviews are based on initial visits to new East Valley restaurants. Full reviews are written after multiple visits, usually over a period of several weeks, after the restaurant has been open at least a couple months.