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 Queen Anne Beerhall you can experience a traditional European beerhall, complete with cocktails, 25 premium draft beers, a selection from local breweries and beers from around the world. The menu includes classic food pairs such as soft pretzals, wings and sandwiches.
Chef Kathryn Mathis is not only well-known for her Texas Hill Country-style barbeque. She is also skilled at smoking meats like lamb and duck and serves up ribs and burgers to pair with her classic sides like baked beans, mac and cheese and potato salad.
Executive Chef Evan Anderson and Head Brewer Jeff Lockhart present Cerberus: a casual dining restaurant with a host of beers on tap. Patrons can enjoy a meal inside, on the patio or in the beer garden.
Pittsburgh Tortas is a simple food truck specializing in tortas, a Mexican sandwich served in a crusty bread. Their menu features chicken, beef, eggplant and mushroom options with fried potatoes on the side.
Bonifacio is dedicated to preserving and serving authentic Filipino cuisine, made with chicken, pork, tofu and vegetables, as a part of celebrating and passing on Filipino culture and customs.
This spot boasts over-the-top barbecue creations like the Piggy Mac. Chef Keith West starts with 16-hour, cherry-smoked pulled pork and tops it with creamy mac and cheese for a delicious finish. Another decadent dish is the Southern Stack, which won over Michael Psilakis. This breakfast bonanza is composed of sweet potato pancakes heaped with pulled pork, cinnamon-laced apples and a rich fried egg. Another menu mainstay is the meatloaf, which is smoked, then seared to ensure a crisp coating that gives way to the succulent blend of brisket and pork butt underneath. A generous ladle of mushroom gravy completes the dish, which comes served with airy mashed potatoes.
Michael Symon stops by to visit his friend Chef Jonathan Waxman and learn the secret behind his showstopping burgers. A wood-fired cooking technique locks in the juices and adds smokiness, while a layer of onion marmalade hidden beneath a blanket of melty cheese gives a hint of sweet flavor.
This laid back barbeque spot offers traditional Carolina bbq served with hushpuppies, a sauce station and a bar to perfectly pair a beer.
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.”
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.
This farm-to-table spot is a hometown favorite of Michael Symon, who is a fan of the Brunch Burger. Order it to indulge in an Ohio beef patty piled high with cheddar cheese, housemade ketchup, onion rings and a fried egg. The fluffy biscuits and gravy, and the buttery sticky bun are also standouts.
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.
Korzo’s husband-and-wife duo stay true to their Eastern European roots by dishing up Slovak-inspired comfort foods like fried burgers. Try the Slav: a brisket-short rib patty that’s topped with beer-braised pork, sheep cheese and juniper berry-studded sauerkraut, then enveloped in Hungarian langos dough and fried. Or opt for the Original, which comes layered with cheese, crunchy pickles and homemade red mustard.
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.