It’s fitting that Speedy Romeo houses a wood-fired oven painted like rocker Eddie Van Halen’s guitar. After all, Chef-Owner Justin Bazdarich is known for his riffs — of the culinary kind. One killer dish is the Paul’s Boutique Pizza. The dough is made from a mix of double-zero and high-gluten flours, resulting in an airy, textured crust. It’s slathered with a Dijon bechamel sauce, then heaped with pastrami, smoked red cabbage kraut and fontina (as well as a flurry of everything-bagel spice) before a quick turn in the oven. Then there’s the KC Royale, a white, clam-studded pizza that Brad Farmerie describes as “almost like taking a bite of clam chowder.”
D.C. barbecue devotees head here for the succulent cuts of meats that are smoked, then finished over a grill fueled by red oak and hickory wood. A standout is the smoke-kissed spare ribs, which come coated in a gorgeous char. They’re not overly seasoned, so the natural flavors of the pork shine through. Another popular pick is the Rocklands Pearl: Creamy mac and cheese is layered with baked beans, then piled with chopped pork and finished with a generous ladleful of housemade barbecue sauce.
The Israeli food at Laffa is a meeting of honored recipes and modern tweaks. It is a fresh, simple style of cuisine that husband-and-wife team Phil and Miranda, who met while both traveling abroad in Israel, say they enjoy cooking.
On The Best Thing I Ever Ate, street food fanatic Susan Feniger hails the Elk Jalapeno Cheddar Bratwurst from Biker Jim. Sure it comes from a hot dog cart, but the bratwurst (cream cheese added by caulking gun) is entirely mouthwatering. Beyond elk, how about buffalo, wild boar, pheasant or yak?
Chef-Owner Fernando Martinez churns out gourmet burgers at this hot spot. His creativity shines through in menu items like the Argentinean burger. A brisket-sirloin patty is piled high with a mound of caramelized onions and smothered in provolone cheese, then topped with a chorizo patty. The Double Southern Belle burger also ups the meaty, cheesy ante with two 8-ounce Black Angus beef patties blanketed in pimento cheese, then stacked between six slices of fried green tomatoes.
This longtime fixture of the Baltimore dining scene lures in locals with its fresh seafood dishes. Michael Symon calls the jumbo lump crab cake “wonderful.” The succulent dish is made with a spice-laden sauce and just a bit of breadcrumbs so that the flavor of the meat really shines through. Another standout is the soft-shell crab that’s lightly seasoned, dredged in flour and then pan-fried. “When I think of Baltimore, this is what I think of,” Michael says of the restaurant’s crab dishes.
Euclid Hall borrowed drinking foods from around the world to complement its lengthy, idiosyncratic beer list. That’s why you’ll find pad Thai pig ears served alongside Bavarian schnitzel and Canadian poutine. Where the kitchen really shines, though, is sausages. From short-rib kielbasa to boudin noir, there’s something for every sip.
Aaron Siegel started his restaurant with a dream, a few dollars and his "home team". Through hard work, dedication and the support of the community, he turned his small barbeque spot into several successful locations and a catering company. His menu features a selection of slow-cooked barbeque and a variety of beverages to pair with.
Grab a truly great burger at this hip retro spot. Inspired by a favorite fast-food burger, owner Wes Rowe created The Hot Wes by stacking a magical combination of crisp onion rings and spicy pickled jalapeños on a six-ounce patty smothered in gooey queso.
Elwood's Shack is a casual spot serving Southern-style barbeque and comfort food day and night.
Owners Kyle Noonan and Josh Sepkowitz created a simple restaurant complete with good food, good music and good times. Their food and products are locally sourced and they feature a constant stream of live perfomances and events that encourage patrons to enjoy themselves and each other.
Duff's plate of barbecue could have been served in a galvanized bucket. As he says, The Salt Lick BBQ has it all, including pork ribs and sausage. The giant pit in the middle of the restaurant is what makes them special — it's also what makes the best beef ribs Bobby has ever had. As for Michael, he couldn’t get enough of the tender brisket and its “crispy, caramelized bark.”
From humble beginnings as a street food cart, Ru's Pierogi grew into a restaturant serving up special creations of their namesake dish. Despite the restaurant closing, Ru's continues to produce pierogis for buying in bulk and wholesale.
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.
Chef Justin Devillier is known for his riffs on traditional New Orleans cuisine, but it was his creative take on an all-American classic that lured Michael Symon to La Petite. The LPG Cheeseburger features a coarsely ground beef patty topped with onion marmalade, melty Gruyère cheese and house-brined pickles, which add up to a dish that “burger dreams are made of,” Michael says.
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.