A love of craft beer united a group of friends of various backgrounds: Korean, Chinese, Mexican and American, and encouraged them to open Common Theory, where patrons can select a beverage from their revolving drink menu, eat good food and enjoy a welcoming atmosphere.
Barbecue and bluegrass are the name of the game at this Lexington restaurant that has reopened on Southland Drive. Michael Symon stopped in to the old Broadway locale before the move to sample the pork burger. He raved about the “porky, fatty juiciness” of the patty, which comes topped with smoked cheddar cheese, homemade barbecue sauce and an extra-crunchy fried green tomato.
Michael Symon and Duff Goldman can’t resist the call of the wild — wild boar, that is. The two met up at this smokehouse to try porky delights like the Wild Boar Flautas. Flour tortillas are loaded with coffee-and-chile-braised pork, then fried into crunchy treats with an exquisitely tender filling.
FlintCreek Cattle Co. features dishes where grass-fed game meets upscale cuisine. The meat includes options of duck, elk, lamb and steak and are sourced from small ranches and farms that raise their livestock without added hormones and antibiotics.
Iron Chef Jose Garces offers burgers for every taste at this spot. For the carnivores, there’s the Whiskey King, featuring foie gras and applewood bacon. To step up the decadence, opt for a side of duck-fat fries heaped with a mound of slow-cooked short ribs, then blanketed in a rich beer cheddar sauce that Michael Symon likens to homemade Cheez Whiz. Rather skip the meat? Order the Veggie Burger, with its delicious combo of black beans and lentils smothered with guacamole.
Michael Symon headed to his hometown’s rival city to check out this hot spot that offers homemade comfort food dishes, local craft beers and panoramic views of Cincinnati. Even a classic like chicken and waffles gets kicked up a notch: The combination of serrano chile-laced waffles, Cajun-spiced fried chicken and maple-bacon butter had Michael declaring this dish “the breakfast of champions.”
Pitmaster Evan Leroy uses the smoker at Freedmen’s for just about anything, so ’cue lover Michael Symon just had to get a taste of creative dishes like the Barbecue Benedict. A buttermilk biscuit is piled high with tender, post oak-smoked brisket, fluffy poached eggs and a rich hollandaise sauce made from lemon juice, egg yolks, butter and smoked tomatoes (yes, even the tomatoes take a turn in the smoker here).
This family-friendly spot is sure to tease a smile out of even the tiniest food critic, as the menu is filled with comforting dishes that make dining out with the kids a cinch. Along with Kansas City-style barbecue — including ribs and burnt ends — there are plenty of satisfying sides, such as jalapeno cheese grits and collard greens that can be ordered in family-size portions.
Chef-Owner Billy Durney offers his unique spin on classic barbecue that’s inspired by the mix of cultures found in his home borough of Brooklyn. "It really is a melting pot," says Jonathon Sawyer, who is a fan of the Korean Sticky Ribs and the Lamb Belly. Michael Symon was won over by the inventive Lamb Belly Banh Mi. A buttery baguette comes slicked with a honey-tinged hot sauce and loaded with cilantro, pickled vegetables and smoked lamb belly that Michael says “literally melts in your mouth.”
The Attic is a pub with a selection of craft beers and wine served in front of mountain views.
There are dining options aplenty in Brooklyn, but it’s this British-style spot that Michael Symon heads to when he wants a creative take on pub food from across the pond. “What sets Black Swan apart is the unbelievable comfort food,” Michael explained. He’s a fan of the Maine Lobster “PLT,” an amped-up version of the BLT that comes stacked with succulent lobster meat, crisp pork belly and a fried egg.
A smokehouse may seem like an unlikely choice for a fine-dining chef, but owner Mike Johnson’s passion for barbecue shines through in dishes like the Big Muddy. The smoky-sweet sandwich comes piled with smoked brisket, jalapeno cheddar sausage and housemade sauces that make for “great layers of flavor,” Michael Symon says.
Bologna may conjure images of school cafeterias. However, the Fried Bologna and Egg breakfast sandwich at the unpretentious Doo-Dah Diner is cause for resurrecting the processed deli meat. The cooks envelop the thick, crispy slab of bologna in runny fried egg, gooey Cheddar and toasted wheat berry bread. It's helped Doo Dah gain such a loyal following, locals have voted it Wichita's Best Breakfast three years in a row.
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.