D.C. barbecue devotees head here for the succulent cuts of meats that are smoked, then finished over a grill fueled by red oak and hickory wood. A standout is the smoke-kissed spare ribs, which come coated in a gorgeous char. They’re not overly seasoned, so the natural flavors of the pork shine through. Another popular pick is the Rocklands Pearl: Creamy mac and cheese is layered with baked beans, then piled with chopped pork and finished with a generous ladleful of housemade barbecue sauce.

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.

“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.

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 Queen Anne Beerhall you can experience a traditional European beerhall, complete with cocktails, 25 premium draft beers, a selection from local breweries and beers from around the world. The menu includes classic food pairs such as soft pretzals, wings and sandwiches.

Nue is a mystical street food restaurant where a former video game designer is bringing unexpected flavors to well-known dishes. Chris Cvetkovich, the mastermind behind Nue, merges the classic flavors of chicken paprikash onto wings so crispy you can hear the crunch. Their unique dessert burrito is filled with liquid nitrogen peanut and pineapple ice cream and topped with peanut toffee brittle and cilantro.

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.

At Food Co. you'll find a casual eatery for the classic combo: burgers, fries and shakes, all made with regionally sourced ingredients.

FlintCreek Cattle Co. features dishes where grass-fed game meets upscale cuisine. The meat includes options of duck, elk, lamb and steak and are sourced from small ranches and farms that raise their livestock without added hormones and antibiotics.

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 operation started as a roving school bus slinging new-school spins on classic burgers, with housemade condiments to boot. Bernie’s has grown into two brick-and-mortar locales serving innovative between-the-bun creations that include the Detention Burger. Two cheese-smothered patties are topped with crisp strips of bacon, then placed between a pair of grilled cheese sandwiches to create this winning burger that’s worthy of an A-plus.

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.

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.

A favorite hangout for locals in Houston's historic Sixth Ward, Beaver's serves up Southern classics like fried okra, chicken-fried steak and crawfish and crab cakes. Rahm Fama recommends the menu's most daring item, the North Carolina-style Pulled Pork Sandwich with coleslaw and house-made chips.

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.