This cozy bistro offers French cuisine served in a chalet-inspired setting, and the beef fondue for two is perfect for sharing with a date. A tender cut of top sirloin steak is thinly sliced, then served with three dipping sauces: green peppercorn glaze, saffron aioli and romesco.
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.
During happy hour, locals pour into this spot for the sliders that are sold with a beer on a sliding scale based on the hour — $5 at 5 o’clock, $6 at 6 o’clock and so on. Opt for the Buffalo chicken slider. This tiny sandwich is big on flavor, thanks to the fried chicken whose corn flake-studded crust is both crunchy and sweet. Buttery Buffalo sauce and creamy blue cheese kick up the richness.
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.
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.