The secret to the mouthwatering meat served here is the dry-aging process, which is done in-house for 28 days or more. These USDA Prime cuts are broiled with the basics — salt, pepper and butter — to allow the natural flavors of the beef to shine through. They’re then carved tableside for two.
This Austin fixture has built a loyal following with its fresh take on traditional Mexican cuisine. One vibrant brunch dish brings unexpected flavors to a breakfast classic: huevos rancheros. In this version, the fried eggs are accompanied by slow-roasted chicken, crisped potatoes and bacon paste.
Kountry Kitchen was once a tiny cafe with only a six-stool countertop, but the food drew in such large crowds that it expanded to seat 175 guests. The fried catfish is one of the most-popular menu items. For this dish, the catfish is dredged in a cornmeal-flour mixture, then seasoned with spices and fried in hot oil until perfectly crisp. Candied yams and collard greens finish the plate.
Domenica has built up a loyal fan base with its menu of rustic cuisine inspired by Sunday dinners in the Italian countryside. Iron Chef winner Lee Anne Wong finds pasta perfection there,” it’s like you’ve left Bourbon Street and walked into Bologna,” she muses. Their house-made bucatini with shrimp is enrobed in an “unapologetic amount” of lemon-chile butter and crowned with fried oysters. The maltagliati, a type of pasta that is ripped to resemble rags, is topped with succulent braised beef shank. Chef Wong calls the first bite, “romantic.”
Swing by this former gas station to fill up on mouthwatering ‘cue. Try the burnt ends sandwich, a house specialty that’s served only three days a week. This beauty is stuffed with the flavorful tips of beef briskets that are seasoned and then smoked for 17 hours, resulting in a gorgeous char.
You don’t need reservations to eat at this pizza joint in the Cosmopolitan Hotel — just a sense of adventure. The by-the-slice counter service is unmarked and tucked away at the end of an unassuming hallway in the hotel. Reward yourself for uncovering this clandestine spot with a white slice. All the dough is made with a yeast that’s been aged for 10 years to ensure maximum flavor. The white pie is finished with a trio of cheeses — mozzarella, ricotta and Parmesan — and drizzled with garlic oil.
Macaroons are a boyhood favorite of Andrew Zimmern, so he was delighted to discover this bakery’s elevated version, which uses tapioca syrup and fresh vanilla bean. Also try the Surly Cake, which pairs a beer-infused chocolate batter with salted fudge frosting. Cream filling completes the creation.
The moment Iron Chef winner Ed Lee lands in New Orleans he heads to Domilise's Po-Boy & Bar for their legendary fried oyster and roast beef po' boys. The fried oyster po' boy is made with crisp gulf oysters stacked on local bread and doused with mayonnaise, ketchup and hot sauce. It is, “the most perfect sandwich ever invented,” opines Chef Lee. The roast beef po' boy is draped with warm roast beef topped with mayo, lettuce and pickles doused in two mustards and hot gravy. “You hold on for dear life and you just go at it,” explains Chef Lee.
Chef-Owner Peter Chang beat out other chef contestants in China to become the executive chef at the Chinese embassy in Washington, D.C. After leaving the embassy, he opened this spot, where he serves dishes bursting with the spicy flavors of the Sichuan Provence in the south of China. The most-fiery item on the menu is the Kung Pao Chicken, made with mouth-numbing peppercorn powder to ensure maximum heat.
The owners of this smokehouse blazed new trails in Carolina barbecue by ditching the classic vinegar sauce and serving pork ribs with a fruity glaze instead. The ribs are seasoned with salt and pepper before being smoked, then finished with a blueberry chipotle glaze that adds sweet and spicy notes. Their creamy peanut butter pie with a crunchy pretzel crust is life-changing for Hannah Hart.
This dessert mecca is devoted to all things chocolate, even transforming pizza into a cocoa-laced treat. A buttery crust serves as the base of this rich dish, which features a melty layer of milk and white chocolates topped with marshmallows and drenched in peanut butter sauce and chocolate ganache.
Crowds flock to this rustic Italian restaurant for dishes like the Baked Pasta with Five Cheeses. As the name implies, five cheeses (pecorni romano, fontina, Gorgonzola, mozzarella and ricotta) are used to make a rich sauce, which is then combined with rigate pasta shells and baked to create a bubbly, golden-brown crust.
Head here for classic Mexican sandwiches known as las tortas. A standout is the Pierna Enchilada Torta, which is made from high-quality pork that’s marinated in freshly squeezed orange juice and a simple spice blend. A bold adobo salsa adds some kick before the tender pulled pork is piled on a bun.
Bigger is better at this down-home joint, starting with its signature sandwich: The Jethro. This porky delight weighs in at nearly 2 pounds. It all starts with a breaded-and-fried pork tenderloin, which is placed on one half of a fluffy hamburger bun, then heaped with pulled pork, smoked ham and thick slabs of hickory-smoked bacon, then blanketed in an aged white cheddar cheese sauce and topped with the other half of the bun.
In the mood for some irresistible barbecue? Head to Killen’s, where the crowds line up to chow down on massive beef ribs, smoky brisket and more. The deliciously fatty, barely trimmed brisket is treated with a salt-and-pepper blend before cooking, resulting in a satisfyingly crispy black crust.
Make restaurant favorites at home with copycat recipes from FN Magazine.
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