Chef-Owner Jimmy Gibson describes his restaurant as a “house of carnivores,” so meat lover Michael Symon just had to try the Barge Bash Burger here. For the burger’s 8-ounce patty, Jimmy mixes a ground beef blend with plenty of butter (yes, butter) for added richness. The patty comes loaded with blue cheese and a spicy bacon-tomato jam that puts the burger “over the top,” according to Michael.
Chef Hector Santiago, a native of Puerto Rico, learned to cook rich Latino dishes in his homeland before attending culinary school in New York and working in multiple restaurants and culinary experiences. In 2001 he opened his first restaurant, Pura Vida, which has since grown into El Super Pan. El Super Pan is famous for it's sandwiches, bakery and cocktails inspired by Latino flavor.
Doc Sullivan's is an Irish pub complete with beer, spirits and classic complementary fare such as wings and burgers.
For a taste of Germany in Philadelphia, locals head to this beer hall to indulge in sausages, pretzels and other satisfying bites, along with suds from Andechs and other breweries based in the fatherland. So popular are the housemade sausages that Brauhaus Schmitz makes between 500 and 600 pounds’ worth per week, with six different options available on the menu. Michael Symon favors the ungarischewurst, a Hungarian sausage laced with smoked garlic and paprika. “That’s delicious; it’s so balanced,” he said.
This spot serves homemade pub classics that pair perfectly with the craft beers brewed on the premises. All the meats are aged, cured and cut in-house. For a satisfying snack, try the house-smoked corn dogs coated in buttermilk batter (with jalapeno for some kick). The chorizo tacos are also tasty.
This farm-to-table spot is a hometown favorite of Michael Symon, who is a fan of the Brunch Burger. Order it to indulge in an Ohio beef patty piled high with cheddar cheese, housemade ketchup, onion rings and a fried egg. The fluffy biscuits and gravy, and the buttery sticky bun are also standouts.
Food is a family business at Taco Flats, as the owner’s mother churns out the fresh tortillas that Michael Symon says put this spot “over the top.” They serve as the base for tacos like the Gringa: a cheese-covered tortilla piled with spicy morsels of marinated pork shoulder and fresh pineapple.
This laid back barbeque spot offers traditional Carolina bbq served with hushpuppies, a sauce station and a bar to perfectly pair a beer.
This spot elevates the classic burger with creative riffs that deliver big on decadence. Follow Michael Symon’s lead and try the Market Burger (it’s topped with tender short ribs and a buttery bearnaise sauce). Then indulge in the Sweet Burger, made with a super-fudgy brownie, funnel fries and more.
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.
Cajun classics are punched up with fresh twists at this New Orleans restaurant. Michael Symon headed here to try an updated take on a traditional grits dish. Cheesy, tomato-studded grits form the base of this indulgent dish, which comes loaded with succulent crawfish and a creamy yet spicy sauce that Michael says will “wake you up in the morning and put you to bed at night.”
Fusion aims to become evolution at Chai Pani with its eclectic blend of classic Southern cuisine and Indian street food. Hannah Hart is enamored with the crunchy okra fries and the juicy tandoori fried chicken.
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.