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.
Friends, owners and chefs Kevin Kehoe and Hans Seitz have been in business serving barbeque since 2010. They belive in a simplistic approach and fresh ingredients, and it works for them They were voted Best Restaurant in Downtown Miami in 2011 and Best Ribs (Miami) in 2015.
Galaxy Taco is a cozy, colorful and casual Mexican food spot that proudly hand-grinds corn for their tortillas. Their menu features traditional fare like tacos, churros and tequila, all made with fresh ingredients.
This joint is serious about smoked meats, as the owners are also regulars on the competitive barbecue circuit. Their award-winning style translates into succulent ’cue like the St. Louis-cut pork ribs. These beauties are hit with a sugar-and-spice rub before being smoked twice over hickory and oak.
A favorite hangout for locals in Houston's historic Sixth Ward, Beaver's serves up Southern classics like fried okra, chicken-fried steak and crawfish and crab cakes. Rahm Fama recommends the menu's most daring item, the North Carolina-style Pulled Pork Sandwich with coleslaw and house-made chips.
Food is a family business at Taco Flats, as the owner’s mother churns out the fresh tortillas that Michael Symon says put this spot “over the top.” They serve as the base for tacos like the Gringa: a cheese-covered tortilla piled with spicy morsels of marinated pork shoulder and fresh pineapple.
This laid back barbeque spot offers traditional Carolina bbq served with hushpuppies, a sauce station and a bar to perfectly pair a beer.
For a taste of Germany in Philadelphia, locals head to this beer hall to indulge in sausages, pretzels and other satisfying bites, along with suds from Andechs and other breweries based in the fatherland. So popular are the housemade sausages that Brauhaus Schmitz makes between 500 and 600 pounds’ worth per week, with six different options available on the menu. Michael Symon favors the ungarischewurst, a Hungarian sausage laced with smoked garlic and paprika. “That’s delicious; it’s so balanced,” he said.
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.”
At Food Co. you'll find a casual eatery for the classic combo: burgers, fries and shakes, all made with regionally sourced ingredients.
Pit masters Kelly Lovell and Walt Todd teamed up in 2008, along with their smoker, Count Porkula, to serve barbeque "to sink your teeth into." Their business was inspired by a mutual love of barbeque and nurtured through their business savvy. Over time they perfected their technique and patrons can enjoy their dishes by visiting the food truck or through their catering service.
Chef Hector Santiago, a native of Puerto Rico, learned to cook rich Latino dishes in his homeland before attending culinary school in New York and working in multiple restaurants and culinary experiences. In 2001 he opened his first restaurant, Pura Vida, which has since grown into El Super Pan. El Super Pan is famous for it's sandwiches, bakery and cocktails inspired by Latino flavor.
Doc Sullivan's is an Irish pub complete with beer, spirits and classic complementary fare such as wings and burgers.
Housed in a former movie theater, this subterranean restaurant serves craft brews and French-influenced fare in a laid-back setting. Michael Symon is a fan of the Bon Burger, which brings together dry-aged beef sourced straight from a Maryland farm with the buttery Norwegian cheese known as Jarlsberg. A housemade au poivre sauce lends a peppery French touch. Standout sides include the twice-cooked fries, as well as the spicy Brussels sprouts adorned with a flurry of bacon and blue cheese.
Patrons can unwind at The Duck & Bunny, which classifies itself as a snuggery- a place dedicated to being a cozy and comfortable spot. They offer comfort foods like savory crêpes, tea and coffee, as well as an in-house bakery to satisfy your sweet tooth.
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.