Paulina Meat Market is the oldest sausage shop in Chicago. The sausages are made with fresh ingredients by hand. Jeff Mauro went there looking for the perfect Polish sausage to complete his Maxwell Street Polish sandwich; he found the sausage with the help of store owner Bill Begale.
Head to this hip tavern for your fry fix. Michael Symon favors the Gravy Frites, which are cooked in duck fat and then smothered with mozzarella cheese and brown gravy. The Animal Style Frites are also a must-try: These fries come heaped with cheese curds, pork belly lardons and sunny-side-up eggs.
This Detroit brewery makes “the best beer in the world,” according to Michael Symon, who stopped by with Kendra Wilkinson on Burgers, Brew & ‘Que. One standout option is the gose, a sour beer that’s made with coriander, yuzu, lime and lemon peel. The duo paired their brews with a Spinach & Artichoke Pizza: a beer-dough crust smothered in a creamy bechamel studded with spinach and artichokes. The pie is finished with a flurry of lemon zest to tie all the flavors together.
In a local beer scene that’s booming, this gastropub stands out for its array of craft brews and creative dishes. Michael Symon favors the Pastrami Spiced Salmon Sandwich: The salmon is hit with a pastrami rub (think black peppercorns and coriander) that adds “a great pastrami taste,” he explains.
Liberty Burger's principles rest on three pillars: high-quality food, social contribution, and environmental responsibility. They select ingredients that are locally sourced, support local organizations and use resuable or compostable material in their restaurant.
Fusion aims to become evolution at Chai Pani with its eclectic blend of classic Southern cuisine and Indian street food. Hannah Hart is enamored with the crunchy okra fries and the juicy tandoori fried chicken.
For Kansas City-style cue with a creative twist, Michael Symon headed here to chow down on the Burnt Heaven sandwich. A chipotle mayo-slathered bun is piled high with layers of smoked kielbasa and succulent burnt ends, then topped with a mound of creamy coleslaw and fried jalapenos for extra kick.
At this joint, Chef Josh Capon slings a burger beloved by many. To make his creation, the six-time winner of New York City Wine and Food Festival’s Burger Bash seasons a beef patty with kosher salt and pepper, then slathers it with mustard and grills it until caramelization is achieved. In addition to the classic toppings of American cheese and pickles, Capon adds an onion-and-bacon jam that he calls his secret weapon. “There’s a reason he’s a six-time champ,” Michael Symon says.
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.
Taco Guild, housed in a former Methodist church, has acquired a devout following of taco lovers. You can enjoy a meal under stained glass windows and visit the bar for daily "Confession Hours".
The wings at this food truck are far from standard fare. Owner Stefano Enjem has created customized toppings made to match the favor profiles of craft brews sold throughout the city. Michael Symon and Billy Gardell tucked into an order of Stefano’s Original Wings, laced with fresh onion and garlic, as well as the sleeper hit: Kickin’ Chicken Tater Tots. A heap of Tater Tots comes blanketed in three different kinds of cheese and a flurry of bacon, grilled chicken and fresh jalapeno.
Frank's says they keep it simple, fresh and made from scratch. Patrons can enjoy Italian-based pizzas, salads and a selection of beverages in a lively and inviting restaurant.
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.