When this bar opened, it was all about craft brews and music, but soon the burgers (almost all named for bands) caught on. Graham Elliot is fan of the Mastodon, a beefy patty topped with strips of crispy bacon and a squirt of bourbon-laced barbecue sauce, plus a slice of melty cheese and a pile of fried onions. It’s the perfect fuel for rocking the night away.
This charming spot reinterprets the classic pizza pie by infusing it with the flavors of Santa Fe, N.M. Try the No. 3 pie, inspired by blue corn chicken enchiladas. It features grilled chicken, Alfredo sauce, pinon nuts (New Mexico pine nuts) and green chiles on a blue cornmeal crust made in-house.
The Santa Fe Bite offers a tantalizing take on the green chile cheeseburger, an iconic menu item in New Mexico. This version starts with a 10-ounce patty of chuck and sirloin, punches it up with a green chile sauce packing just the right amount of heat and pairs it with a tasty, homemade bun.
With a focus on American craft cuisine, Ned Ludd offers an ever-changing menu of seasonal dishes. A major draw is the artisanal pizza that is served only on Monday nights. Just 100 pies are baked in the wood-burning oven, with different options weekly. Eclectic toppings range from kale to honey.
Area Four draws the crowds with scrumptious dishes made from scratch. The pizzas are especially popular, with irresistible ingredients such as hand-pulled mozzarella. A must for meat lovers is the Carnivore pizza. It is packed with porky goodness — bacon, soppressata and sausage.
Italian fare gets a fresh, flavorful spin at franny’s, where the focus is on sustainable ingredients that are locally sourced. For an extraordinary pizza experience, order the clam pie with its beautifully blistered crust, briny-sweet littlenecks and special sauce made from hundreds of clams.
Food Network chefs can’t get enough of this cafe’s tantalizing treats that have been featured on four shows. Giada is crazy about the super chocolatey, crunchy Oreo cookies made with cocoa, butter and powdered sugar, while Bobby is won over by the sweet and gooey Sticky Buns studded with pecans. Tom Papa tries the fruit-filled tarts that remind him of childhood.
If you order the Office Burger here, don't ask for ketchup or mustard — they're considered contraband. As Adam Gertler says, this decadent burger featuring a dry-aged beef patty, bacon marmalade, Gruyère and blue cheese on French bread comes only one way, and that's "supremely delicious."
Need your deep-dish fix? Head to Pequod’s, where you’ll need a knife and fork to delve into the pan pizza. The pie is baked in a well-seasoned cast-iron pan lined with a sprinkling of mozzarella, so when the pizza comes out of the oven, it has a crust of crispy, salty, caramelized cheese.
Traditional pizza gets a gourmet twist at Sotto, where wood-fired pies are dressed up with everything from buckwheat honey to Calabrian chiles. Try the Guanciale, a delectable creation featuring creamy ricotta cheese, scallions and the star ingredient for which it is named: cured pork cheek.
This spot brings together two iconic dishes – one from the United States and the other from Japan – to make an enticing fusion known as the Ramen Burger. Try the original version, which pairs a juicy beef patty with a crispy ramen noodle bun. Scallion and a secret shoyu sauce kick up the flavor.
This spot draws a long line, but the wait is worth it. Be it the fall-apart brisket or the smoky ribs, Franklin knows its barbecue. With so many mesmerizing smoked meats to choose from, Lee Anne Wong opts for the platter piled with beef brisket, pork ribs, pulled pork, sausages and smoked turkey breast. Feeling a little less peckish? Try the Tipsy Texan, a brisket and sausage barbecue sandwich that will have you savoring every bite. The mini-pies make for a sweet finish.
The must-try item here isn’t listed on the menu. But those in the know order this top-secret burger featuring a delectable patty made of ground brisket and short ribs. Nestled on a housemade bun, it’s topped with pickles, cheese crisps and a special sauce, resulting in one irresistible creation.
Giada says Tia Sophia’s breakfast burrito makes for “the perfect hearty breakfast.” Soft tortillas are stuffed with bacon and hash browns, smothered in melted cheese and served with a poached egg on top. For added kick, order the Christmas version that comes with extra-spicy red and green chiles.
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.