Piranha’s may be a party spot, but Chef/Owner Mike Hanlon serves seriously inventive eats. Josh Denny started with the Cap & Egg sandwich piled high with spicy Italian ham, provolone cheese, eggs, coleslaw and fries, then moved on to the Doughnut Burger composed of an 8-ounce patty, fried eggs and crisp bacon sandwiched between 2 glazed doughnuts. His ultimate indulgence, though, was the 10-pound Titan Cheesesteak stuffed with grilled steak, provolone cheese, a mound of coleslaw and a heap of fries.
Crowds pack in to Bard’s for the craft burgers and Cincinnati-style chili. There’s even one dish that combines them both: the Cincinnasty. Six cheese-smothered beef patties are layered with bacon and a Cincinnati breakfast meat known as goetta, then crowned with grilled onions and chili. The result is a 5-pound burger that Josh Denny says is “stacked with Cincinnati attitude.” The fried cheese curds are another menu favorite. Each nib of ultra-fresh cheddar cheese is coated in a crunchy golden crust.
People pour into this bustling beer garden for the German brews and bites. Popular picks include the sauerkraut balls and schnitzel, but Josh Denny couldn’t resist the sandwiches. He started with a beer-battered cod sandwich, then tackled a sauerbraten sandwich stuffed with thick slices of wine-marinated beef roast. The most over-the-top creation of them all, though, proved to be The Uber Terminator, which stars a 38-inch grilled Mettwurst sausage laced with paprika, garlic and cayenne pepper.
Burger lovers crowd in to this joint for the beef patties smothered with ingenious toppings. Josh Denny couldn’t resist the Macho Nacho, a massive creation that comes stacked with a trio of 12-inch patties covered in molten cheese. This burger is shot through with nacho-inspired flavors, thanks to the addition of guacamole, pico de gallo and chipotle mayonnaise. “The pico’s bite balances perfectly with the rich guac and cheese,” Josh declared after tucking into the towering creation.
At Black Sheep, classic Southern charm combines with a spicy Asian kick. The Korean short ribs are a popular dish, but the legendary Riduckulous Banh Mi is what takes centerstage for Josh Denny’s visit. A five-foot baguette is stuffed with succulent duck meatloaf and multiple veggie toppings. “It’s not just huge ... it's huge with flavor,” says Denny.
Locals and tourists alike pack in to this restaurant for the enormous pizza pies, such as one that’s made with 18 pounds of dough. At 62 inches in diameter, this pie is so massive that owner Brian Lujan had to have a custom table and tools specially designed just so that he could build it. The pizza is slathered with 88 ounces of sauce, then loaded with 16 pounds of shredded cheese and 30 pounds of toppings. The result is a flavor-packed pie that Josh Denny described as a "football field of pizza."
Most people come to Bourbon seeking creative bayou cuisine like the lamb burger, boudin-stuffed quail and pork belly mac and cheese. Josh Denny has been summoned by the legend of The Champ. This massive sandwich features two manhole cover-sized biscuits that are filled with fried chicken and eggs and then doused in gravy and topped with andouille sausage, bacon and scallions.
Peach & the Porkchop serves tried-and-true classics like fried green tomatoes, deviled eggs and a killer pork chop, but for the most-ginormous breakfast in the south Josh Denny seeks out the Ultimate All-In-One. This breakfast monstrositity features four pounds of fried chicken and waffles and a dozen fried eggs piled atop two-foot wide pancakes in a dish the whole neighborhood can share.
Sesame Burgers and Beer is famous for taking burgers in new directions and in the case of The Juggernaut that direction is up. For this massive burger 30 ounces of beef is coated in a bourbon-jalapeno glaze then topped with a pile of fries, chili, queso, six strips of bacon, scallions and fried pickles. “This this is massive … It definitely looks like it’s ready to do some damage,” muses Josh Denny.
Diners come to Truffles N Bacon for comfort food with a twist. A favorite is the Not Your Mama’s Grilled Cheese which is topped with brisket and their award-winning bacon jam. Josh Denny has come for a taste of The Belly of the Beast, a monstrous burger with tire-size beef patties and pork belly topped with tater tots, cheese, eggs and cheese curls.
Josh Denny heads to Mex 1 Coastal Cantina to find a Mexican classic taken to a new height. The Big Papa Nachos platter is 14 pounds of Mexicali madness featuring a bucket of chips smothered with queso, black beans, house-smoked chicken and pork, fried shrimp and sauce. “This is like nacho masonry,” says Denny.
If you are in the mood for a three-story chicken-and-waffle creation, head to Kitchen 208 where Josh Denny tasted the Belle-Gem Triple Play. In this gut-busting dish four massive bacon waffles are smothered in mustard aioli and topped with piles of fried chicken and fresh heirloom tomatoes.
Chompie's offers the flavors of a traditional New York-style deli – with a few surprises – in the heart of Phoenix. Josh Denny stopped in to try a bite of their biggest creation, a 10-pound meat and latke stuffed beast called Bubbie’s Belly Buster. In this sandwich, a gargantuan challah roll houses piles of juicy brisket, crunchy potato pancake disks and 14 slices of Monterey Jack cheese. Denny approves, “it so tender, so juicy.”
This cozy spot draws the crowds with its creative takes on downhome favorites. Josh Denny stopped by to tuck into The Big Daddy Hot Brown, a stunner of a sandwich that weighs in at 10 pounds. This supersized spin on the classic hot brown starts with dozens of toast points, which are then loaded with turkey, silky Mornay sauce, chopped tomatoes, bits of bacon and shredded parmesan cheese. After a 10-minute turn in the oven, the massive sandwich gets an elegant tweak in the form of edible flowers.
This burger-joint-with-an-attitude brings its rock 'n' roll vibe to the most-creative burger menu in Tucson, Ariz. Try the Rahm Fama-approved Peek-A-Boo burger sandwiched between two grilled cheeses or the Blue Suede Cow which features a burger nestled between two whole peanut butter and jelly sandwiches. Josh Denny took on their most-fiery burger, The Burn Out. This towering creation boasts six patties and a blazing ghost pepper sauce.