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.
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.
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.
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.
Public is a family-owned, farm-to-table restaurant that prides itself on partnering with local vendors. Their mission includes providing fresh and sustainably produced dishes for the whole family. At Public you can enjoy craft beer, eat during brunch or dinner, dine amongst interesting and historical decoration, and enjoy live music.
Andy Husbands does it all as owner, author, chef and pitmaster of The Smoke Shop. Husbands and his team have created a delicious barbeque style and paired it with an extensive whiskey collection to create a warm and inviting dining experience.
A native of New Orleans, Chef Brenda's mission is to bring the Southern cuisine of her hometown to the Bay Area. In addition to the dishes she prepares, the structure of her menu is inspired by her childhood experiences. Meat and three refers to choosing an entre and three sides, including vegan and vegetarian options.
Calling them "porkapalooza," pork-obsessed Iron Chef Michael Symon loves the pork rinds at The Publican, aka its version of spicy Cheetos. But diners know them better as a great appetizer before feasting on the equally enticing porky entree, Edwards Country Ham.
Michael Symon and Rahm Fama both head here when craving a taste of Montreal. Michael indulges in the Smoked Meat Poutine, whose crispy fries are blanketed with smoked brisket, cheese curds and gravy. Rahm loves the Smoked Meat Sandwich, which he says is so tender that it “falls apart in your mouth.”
At Burnt End, you'll be served dishes that contain locally sourced ingredients and meat from locally raised livestock. The cozy spot offers hickory-smoked barbeque to pair with classic sides made in-house.
New York Pão de Queijo serves up authentic Brazilian cuisine. Their traditional fare consists of empanadas, sausage and Açaí bowls.
The Pearl is a cozy tavern with a wide variety of dishes on the menu including an oyster section, seafood dishes, sandwiches and barbeque, brunch and of course, spirits.
When Michael Symon is craving barbecue in Los Angeles, he heads to this spot tucked away in a Koreatown strip mall, where platters of meats are grilled tableside and served with a dizzying array of sides (spicy cucumbers, marinated clams, kimchi and more). He stopped by to dine with Chef-Owner Jenee Kim, who recommended the short rib prepared two different ways: long slabs of a bone-in cut marinated in sesame oil and soy sauce, as well as thin strips of a boneless cut that sizzle on the grill.
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.