Iron Chef Jose Garces offers burgers for every taste at this spot. For the carnivores, there’s the Whiskey King, featuring foie gras and applewood bacon. To step up the decadence, opt for a side of duck-fat fries heaped with a mound of slow-cooked short ribs, then blanketed in a rich beer cheddar sauce that Michael Symon likens to homemade Cheez Whiz. Rather skip the meat? Order the Veggie Burger, with its delicious combo of black beans and lentils smothered with guacamole.
At this burger joint and beer garden, Chef-Owner Richard Hartman’s creativity shines through in dishes like the Fried Apple Bacon Blue Cheese Burger that Michael Symon stopped in to try. An 8-ounce beef patty comes loaded with crisp bacon, grilled onions, fried apple slices and a homemade blue cheese dressing. Michael is a fan of the tart-salty combo, calling it “one mean burger.”
This spot serves homemade pub classics that pair perfectly with the craft beers brewed on the premises. All the meats are aged, cured and cut in-house. For a satisfying snack, try the house-smoked corn dogs coated in buttermilk batter (with jalapeno for some kick). The chorizo tacos are also tasty.
The siblings behind this chain of casual restaurants have taken the Parisian bistro concept and given it a uniquely Louisiana twist. Michael Symon and Jay Ducote met up at the Baton Rouge locale for an indulgent meal that included the Croque Madame Burger, which features a slab of griddled ham and a poached egg stacked on a ground turkey patty, then drenched in a bacon-studded Mornay sauce.
For Kansas City-style cue with a creative twist, Michael Symon headed here to chow down on the Burnt Heaven sandwich. A chipotle mayo-slathered bun is piled high with layers of smoked kielbasa and succulent burnt ends, then topped with a mound of creamy coleslaw and fried jalapenos for extra kick.
The owners of this Brooklyn restaurant ate pizza on their first date, so it's small wonder the bubbly modern American-style pies taste like they're made with love. The dough is hand-mixed and the mozzarella is prepared in-house, under top-quality toppings. Just as popular as the pizza is the house burger, served with dry-aged beef on a fluffy pretzel bun.
Want to chow down on barbecued ribs, but could do without the sticky mess of eating with your hands? Follow Michael Symon’s lead and order the boneless ribs here. Smoked for two hours and then deboned, these beauties come out tender and caramelized. Also try the baked potato loaded with pulled pork.
Michael Symon and Duff Goldman can’t resist the call of the wild — wild boar, that is. The two met up at this smokehouse to try porky delights like the Wild Boar Flautas. Flour tortillas are loaded with coffee-and-chile-braised pork, then fried into crunchy treats with an exquisitely tender filling.
This spot offers dozens of beers from around the world, which taste best when paired with one of the meaty delights on the menu. Michael Symon favors the Cannibal Dog, an all-beef beauty that comes topped with spicy chili and super-hot Chinese mustard, as well as cilantro to balance out the kick.
Go beyond brews at this bar that is also a sandwich shop. Grab a beer (or cocktail), then bite into a beautiful and tasty creation such as the Italiana. This sandwich comes stacked with layers of cured meats, including salami, capicola and soppressata, which are piled onto a sturdy roll, along with provolone cheese, shredded lettuce and generous spoonfuls of that spicy condiment known as giardiniera for some kick. It’s finished with a drizzle of housemade vinaigrette.
Michael Symon headed here for a friendly match of duckpin bowling against actor Josh Charles and declared the game “way more fun than regular bowling.” In addition to bowling — both duckpin and tenpin — the spot offers cocktails and brews (Michael and Josh opted for the aptly named Double Duckpin IPA). There’s also a food menu, which is dominated by burgers, sandwiches and other classic bar bites.
In a local beer scene that’s booming, this gastropub stands out for its array of craft brews and creative dishes. Michael Symon favors the Pastrami Spiced Salmon Sandwich: The salmon is hit with a pastrami rub (think black peppercorns and coriander) that adds “a great pastrami taste,” he explains.
The wings at this food truck are far from standard fare. Owner Stefano Enjem has created customized toppings made to match the favor profiles of craft brews sold throughout the city. Michael Symon and Billy Gardell tucked into an order of Stefano’s Original Wings, laced with fresh onion and garlic, as well as the sleeper hit: Kickin’ Chicken Tater Tots. A heap of Tater Tots comes blanketed in three different kinds of cheese and a flurry of bacon, grilled chicken and fresh jalapeno.
A smokehouse may seem like an unlikely choice for a fine-dining chef, but owner Mike Johnson’s passion for barbecue shines through in dishes like the Big Muddy. The smoky-sweet sandwich comes piled with smoked brisket, jalapeno cheddar sausage and housemade sauces that make for “great layers of flavor,” Michael Symon says.
In a city known for its burgeoning craft-beer scene, this pub has made its mark by pairing its brews with comforting bites that stand out for their creative flavors. One such menu item is the Korean Fried Chicken Sandwich, which stars a fried chicken breast slathered in sweet-and-spicy gochujang sauce. Pickled vegetables add extra bite and crunch to this on-a-bun creation.