Bite into a one-of-a-kind burger at this joint that lets you make your own creation. Michael Symon invented the 50/50, which stars a cheese-covered meat patty stacked on a spicy veggie one (with crispy bacon and hot peppers to boot). This combo makes for a tasty blend of beef and barbecue flavors.
As one of Iron Chef Michael Symon's cornerstone restaurants, Roast brings meat-centric cooking to the Motor City. One standout is the Beast of the Day — a delectable meat dish paired with autumn mostarda, an Italian condiment of candied fruits and mustard flavored syrup.
Owner Ladi Sebestyan brings the traditional tastes of his native Europe to the Pilsener Haus beer hall by serving hearty classics like sauerbraten. For this labor-intensive dish, a flat-iron cut of beef is braised in a vinegar-based marinade for five days, resulting in an “incredibly tender” steak, Michael Symon says.
This bike-themed restaurant has familiar fare, like their Bicycle Times BLT, The Bike Lane Burger and Chicken Fenders. It's casual style invites patrons to visit (bonus if you arrive on a bike!) any of its three locations.
Smoke Tree gets its name from the blend of oak and fruit hardwoods, plus a special seasoning, used to smoke their meats. They food is served in a rustic, friendly, Southern atmosphere, or you can order catering services. Pair the smoked meats with classic sides and a craft beer.
Squealers began as a competitive traveling barbeque food trailer. As their food grew in popularity, they decided to make the jump to a restaurant, which grew into a second location. Now patrons come to them for delicious barbeque ribs, tacos and sandwiches.
The globally inspired brunch at Tasty n Sons is not to be missed. You can feast on everything from sugar-coated Chocolate Potato Doughnuts to the Breakfast Board smorgasbord of a boiled egg, chicken liver mousse and housemade bacon. Other standouts include the Steak n Eggs and Kimchee Pancakes.
At Sweet Cheeks Q, you can enjoy Southern style barbeque and sides at a family friendly location.
Don’t let this joint’s unfussy appearance fool you. Step inside and you’ll soon find yourself face-to-face with a dizzying number of inventive topping options. Perusing the menu is like reading War and Peace. Here’s a pro tip: Order the La Vida Loca (but expect to get messy). Ortega green chile, avocado and ghost pepper Jack cheese are stacked atop a thick beef patty. Underneath are lettuce, tomatoes, onions, pickle chips and Sriracha mayo, all nestled in a fluffy white bun.
This spacious spot can fill up fast, particularly on the weekend, so snagging a table often means arriving on the early side. Patrons without a seat can mingle by the rustic-chic bar that stretches along one wall. Head here to order wine, cocktails and beer, including suds from local brewers like Long Island-based Montauk Brewing Co.
Craft beers get star billing at this brewery housed in a cavernous, century-old building in downtown Los Angeles. All the brews served here are made on-site, down to the hops grown on the rooftop, as Michael Symon found out when he stopped by for a visit. He couldn’t leave without trying the top-selling Angel City IPA, which he described as having “good hops and a little bit of citrus.”
Jose and Luis Blanco, a father-son duo, test the limits of creativity when coming up with new ideas for their burgers, like their Nica Burger, made with Nicaraguan fried cheese, jalapeno cream sauce, a fried plantain patty and Nicaraguan coleslaw; or their Super 109 burger. It's an Angus beef patty with French fries, American cheese, fried mozzarella, Applewood smoked bacon, onion rings and a mac n' cheese patty covered with homemade guava sauce, served on a Brioche Bun. "Yes it's all in the burger. And YES it's bigger than your face," says Chef Blanco.
Fat Bob's isn't solely known for their slow-smoked barbeque: they have five signature mac bowls and four signature sauces to create a delicious barbeque meal. If you can't get enough at the restaurant, Fat Bob's has food trucks and offers catering services.
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.