This cheeky pub has an outdoor beer garden and a selection of hot dogs made from not-so-typical meats; their wild game wieners include duck, elk, boar and buffalo. If hot dogs aren't your thing, they also have burgers, sandwiches, tacos, and of course, beer.
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.
This joint brings the enticing taste of Southern eats to New York City. The Carolina Naptime sandwich starts with tender strands of pork that are pulled from a whole hog cooked right on the premises. This meaty goodness is then topped with a vinegar pepper sauce, housemade coleslaw and a fried egg.
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.”
This unassuming restaurant carefully prepares its dishes providing a dinig experince that has both a welcoming environment and delicious food. Head Chef Steven Oakley says, “we wanted to dispel the notion that special food should be reserved for special occasions: we created an affordable, everyday destination where every meal is a special occasion.”
Owners Kyle Noonan and Josh Sepkowitz created a simple restaurant complete with good food, good music and good times. Their food and products are locally sourced and they feature a constant stream of live perfomances and events that encourage patrons to enjoy themselves and each other.
Duff's plate of barbecue could have been served in a galvanized bucket. As he says, The Salt Lick BBQ has it all, including pork ribs and sausage. The giant pit in the middle of the restaurant is what makes them special — it's also what makes the best beef ribs Bobby has ever had. As for Michael, he couldn’t get enough of the tender brisket and its “crispy, caramelized bark.”
Set in a prime spot on the banks of Lake Union, Westward serves a water-inspired Mediterranean menu that's best enjoyed at a picnic table on the patio.
“This is awesome! It’s like a treehouse with beer,” exclaimed Michael Symon when he stepped into the taproom at the DC Brau Brewing Company. Owners Brandon Skall and Jeff Hancock draw upon both North American and European techniques to produce their beers, most of which are pale ales. Michael was left impressed by the On the Wings of Armageddon Double IPA, which he described as hoppy yet balanced.
The siblings behind this chain of casual restaurants have taken the Parisian bistro concept and given it a uniquely Louisiana twist. Michael Symon and Jay Ducote met up at the Baton Rouge locale for an indulgent meal that included the Croque Madame Burger, which features a slab of griddled ham and a poached egg stacked on a ground turkey patty, then drenched in a bacon-studded Mornay sauce.
Russell Roegels has over 20 years of managing barbeque restaurants. He took his experience and decided to create a family owned and operated barbeque restaurant alongside his wife, Misty, who makes the sides.