This French Quarter gem with a Caribbean vibe serves punch and tropical snacks (think peas and rice cooked with plenty of andouille). The Caribbean flavors really shine through in dishes like the Crispy Rum Ribs. Duroc pork ribs are seasoned and grilled, then braised in Guyanese rum punched up with poblano peppers. A quick dip in the fryer adds a “crazy, crazy crunchy crust” to the ribs, Michael Symon says.
This unassuming restaurant carefully prepares its dishes providing a dinig experince that has both a welcoming environment and delicious food. Head Chef Steven Oakley says, “we wanted to dispel the notion that special food should be reserved for special occasions: we created an affordable, everyday destination where every meal is a special occasion.”
Known for unique Las Vegas-style barbeque, coined "perfection", Jessie Rae's serves up classics like ribs, pulled pork, chicken and 'slaw.
For a taste of Coney Island, look no farther than Detroit. Since 1917, the Motor City has been home to American Coney Island, a family-owned joint known for its hot dogs. The specially seasoned signature hot dog comes topped with Coney Island Chili Sauce, mustard and chopped onions.
Get your Southern fare fix at Treylor Park, with a few surprising twists like their PB&J Wings, Shrimp and Grits Tacos and a chef's choice charcuterie board.
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.
At Food Co. you'll find a casual eatery for the classic combo: burgers, fries and shakes, all made with regionally sourced ingredients.
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.”
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.
This popular food truck is constantly on the move, serving up unbelievable grilled cheese and tater tot combos with an amazing cheese pull.
The owners of this Brooklyn restaurant ate pizza on their first date, so it's small wonder the bubbly modern American-style pies taste like they're made with love. The dough is hand-mixed and the mozzarella is prepared in-house, under top-quality toppings. Just as popular as the pizza is the house burger, served with dry-aged beef on a fluffy pretzel bun.
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.