Anchor Bar claims the invention of the Buffalo wing, tossed and sauced in "Frank and Teressa's Original Sauce" and served with a side of Bleu cheese and celery.
A mecca for beer mavens, ChurchKey offers 50 drafts and close to 700 bottled selections. There’s also an extensive food menu that stretches well beyond your average bar bites, with fresh dishes that are seasonally driven. The menu changes regularly, but keep an eye out for the Greek-inspired Gigante Beans dish studded with tangy feta cheese, and the Monte Cristo sandwich stuffed with pig’s head terrine and doused with powdered sugar.
At this barbecue spot, fine-dining-chef-turned-pitmaster Tom Schmidt elevates his hometown’s comfort food classics by adding innovative tweaks to traditional recipes. Michael Symon feasts on Schmidt’s addictive toasted ravioli, which come stuffed with a mixture of burnt ends, mirepoix and cheddar cheese. This combo proves to be irresistible to Michael, who describes the filling as “smoky and rich.”
Market Garden Brewery was created by four friends with a simple motto, "Beer for People", who produce original beer and cider. You can tour the brewery or purchase cases or kegs. Of course, if you plan to stay for a while, you can grab burgers, pizza and salad to pair.
At Black's Barbecue, the oldest family-run barbecue joint in Texas, slow-cooked ribs, brisket, sausage and more are the lay of the land. Don't expect to drown your meal in BBQ sauce here; Black's does its meat the old-fashioned way, so nothing gets in the way of its distinctive sweet smokiness.
Chef Chris Poetter blends intense Japanese precision and American comfort food to create his towering crunchy burgers. For the Godzilla Attack, a grass-fed beef patty is breaded with panko breadcrumbs and deep fried for a crunchy exterior. The burger is then piled with toppings and a house-made Japanese barbecue sauce and spicy mayo.
The Huron Room plays things a bit differently than your standard fish ‘n’ chips joint. Instead of making the dish with seafood options, this spot sticks with freshwater fish sourced from local lakes. Michael Symon opts for a fish-and-chips plate made with lake perch that’s dipped in a beer batter before being fried. The menu is rife with dishes made from local ingredients, including an indulgent panna cotta topped with Saskatoon berries from northern Michigan.
At this joint, Chef Josh Capon slings a burger beloved by many. To make his creation, the six-time winner of New York City Wine and Food Festival’s Burger Bash seasons a beef patty with kosher salt and pepper, then slathers it with mustard and grills it until caramelization is achieved. In addition to the classic toppings of American cheese and pickles, Capon adds an onion-and-bacon jam that he calls his secret weapon. “There’s a reason he’s a six-time champ,” Michael Symon says.
A&R Bar-B-Que opened in 1983 as a small take-out only location and has since expanded to two restaurants and a catering service, offering an extensive menu with beef, turkey, pork, tamales and more.
Executive Chef Evan Anderson and Head Brewer Jeff Lockhart present Cerberus: a casual dining restaurant with a host of beers on tap. Patrons can enjoy a meal inside, on the patio or in the beer garden.
Known for unique Las Vegas-style barbeque, coined "perfection", Jessie Rae's serves up classics like ribs, pulled pork, chicken and 'slaw.
A highlight of this equestrian-themed restaurant and beer bar is the wide selection of affordable burgers in miniature form. Of particular note are the sliders tweaked with international flavors like the Korean. This pick features a thin beef patty that’s set on a soft white bun and accented with peanut butter and locally sourced kimchi (from The Brinery in nearby Ann Arbor). The combination may sound odd, but the flavors meld together like pickle brine and whiskey.
Next Iron Chef contestant Spike Mendelsohn turns out perfect patties and impeccable shakes at this spot. With so many tasty eats coming out of the kitchen, Jenni Farley said it smelled “like heaven” when she visited with Michael Symon. The pair slurped down toasted-marshmallow milkshakes made with a fresh custard base and crowned with a quenelle of whipped cream. Michael raved about the Coletti’s Smokehouse burger, whose cheese-slicked patty comes stacked with applewood-smoked bacon and onion rings.
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.