This spot delivers big when it comes to burgers. Order the Juicy Nookie for a cheeseburger creation that’s as memorable as its name. Forget putting cheese on top; this Black Angus patty is filled with ooey-gooey goodness instead. Stuffed with cheese, it comes nestled on a tasty bakery bun.
The tantalizing smell of sizzling pork is sure to tempt you at this sleek Korean barbecue spot, where meals are grilled tableside. Indulge in the Flower Pork Set, which comes with a choice array of cuts ranging from soft and succulent pork belly to gossamer-thin bacon cooked to a satisfying crunch.
Brenda's French Soul Food may be in San Francisco, but her cuisine takes a cue from her hometown, New Orleans. Diners love the eggs Benedict with fried chicken and Creole hollandaise. Another must-try is the Bananas Foster French Toast, a custard-soaked brioche drenched in a sweet butter-rum sauce.
This spot cranks out 30 tons of 'cue a year. Guy is won over by the lamb ribs, saying they “melt in your mouth.” The Pitboss Plate is also a popular pick, as shown on Best. Ever. It comes piled with Central Texas-style brisket, ribs and sausage. Cornbread and sides round out this mouthwatering meal.
Holeman and Finch draws the crowds with its burger, available on the nightly menu. Two cheese-smothered chuck-and-brisket patties are topped with slivered red onions and bread-and-butter pickles. They’re served on a brioche bun, alongside hand-cut fries and housemade ketchup and mustard.
Black Sheep is keeping the coal-fired pizza tradition alive, and the proof is in the pies. Chef-owner Jordan Smith's tastiest pizza is this sauceless wonder: a rich combination of meaty oyster mushrooms, smoked mozzarella, ricotta, and tons of rosemary and thinly shaved garlic.
The crowds flock here for the humanely raised meats smoked over a wood-fired pit. Order the Presidential Plate for a mind-blowing BBQ experience: It comes with every meat, every side and every fixin’ here. Chow down on enticing eats like beef brisket and Frankaroni (mac and cheese meets a hot dog).
Food Network chefs can’t get enough of this cafe’s tantalizing treats that have been featured on four shows. Giada is crazy about the super chocolatey, crunchy Oreo cookies made with cocoa, butter and powdered sugar, while Bobby is won over by the sweet and gooey Sticky Buns studded with pecans. Tom Papa tries the fruit-filled tarts that remind him of childhood.
You’ll want to savor every bite of the hickory-smoked barbecue served up at Sweet Lucy’s. Here meats and poultry are slow cooked to delectable perfection over a wood-burning pit. Treat your taste buds to the BBQ Pulled Chicken sandwich dressed up with a delicious mix of barbecue and vinegar sauces.
This diner is serving up Caribbean BBQ with a fiery-hot twist. Follow Guy’s lead and dig into the jerk pork tacos with grilled scallion aioli, which he says have "fantastic flavor." Or try the spicy jerk chicken, as seen on Best. Ever. Smoked slow and low, it is packed with a potent punch of heat.
Iron Chef Jose Garces offers burgers for every taste at this spot. For the carnivores, there’s the Whiskey King, featuring foie gras and applewood bacon. To step up the decadence, opt for a side of duck-fat fries heaped with a mound of slow-cooked short ribs, then blanketed in a rich beer cheddar sauce that Michael Symon likens to homemade Cheez Whiz. Rather skip the meat? Order the Veggie Burger, with its delicious combo of black beans and lentils smothered with guacamole.
Smoque is all about barbecue tradition; even the baked beans are infused with smoky flavor. The ribs are simply irresistible, as they’re coated in a Memphis-style dry rub and glazed with a sweet, tangy barbecue sauce. Guy can’t get enough of the brisket, which he declares “capital T, tender.”
The Santa Fe Bite offers a tantalizing take on the green chile cheeseburger, an iconic menu item in New Mexico. This version starts with a 10-ounce patty of chuck and sirloin, punches it up with a green chile sauce packing just the right amount of heat and pairs it with a tasty, homemade bun.
With a focus on American craft cuisine, Ned Ludd offers an ever-changing menu of seasonal dishes. A major draw is the artisanal pizza that is served only on Monday nights. Just 100 pies are baked in the wood-burning oven, with different options weekly. Eclectic toppings range from kale to honey.
Area Four draws the crowds with scrumptious dishes made from scratch. The pizzas are especially popular, with irresistible ingredients such as hand-pulled mozzarella. A must for meat lovers is the Carnivore pizza. It is packed with porky goodness — bacon, soppressata and sausage.