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.
Hap's Pit is a true generational gem. It all started with Grandpa Dan and Grandma Doris hosting barbeque gatherings, to Dan Sr. attaching a smoker to his truck and serving plates, to his daughter Christine who runs the now brick-and-mortar location. Each generation added to the family barbeque tradition and built the business into the treasured restaturant it is today.
Kitchen Story, serving brunch and dinner, is a regional and cultural fusion of California's staple ingredients like avaocados and cilantro with Asian-inspired dishes like curry, fried rice, pork and pad thai.
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.
Chef-Owner Johnny Shipley amps up the flavors of smoked meats at his Lexington, Ky., barbecue spot. Locals flock here for innovative dishes like the Smoked Fried Flank Steak Sandwich. Michael Symon raved about the “crunchy, smoky beef” that comes topped with a mound of kale greens and is served on a fluffy biscuit. A rich, smoky gravy made from sausage, roux and heavy cream completes the creation.
Owner Dimitra Murphy shares her Greek culture with the community by serving traditional fare such as tzatziki and gyros. Daddy Jones Bar started as a cocktail bar and has grown into a restaurant known for its Chris Burger, cocktails and coffee shop.
Binge BBQ is a BYOB barbeque spot that does it all. In addition to in-house, wood-fired, daily smoked meats, their menu has all the traditional sides including cornbread, collard greens and baked beans. It's not just a restaurant either, they have a food truck and catering services for special events.
The globally inspired brunch at Tasty n Sons is not to be missed. You can feast on everything from sugar-coated Chocolate Potato Doughnuts to the Breakfast Board smorgasbord of a boiled egg, chicken liver mousse and housemade bacon. Other standouts include the Steak n Eggs and Kimchee Pancakes.
At Sweet Cheeks Q, you can enjoy Southern style barbeque and sides at a family friendly location.
As one of Iron Chef Michael Symon's cornerstone restaurants, Roast brings meat-centric cooking to the Motor City. One standout is the Beast of the Day — a delectable meat dish paired with autumn mostarda, an Italian condiment of candied fruits and mustard flavored syrup.
This bike-themed restaurant has familiar fare, like their Bicycle Times BLT, The Bike Lane Burger and Chicken Fenders. It's casual style invites patrons to visit (bonus if you arrive on a bike!) any of its three locations.
Owner Ladi Sebestyan brings the traditional tastes of his native Europe to the Pilsener Haus beer hall by serving hearty classics like sauerbraten. For this labor-intensive dish, a flat-iron cut of beef is braised in a vinegar-based marinade for five days, resulting in an “incredibly tender” steak, Michael Symon says.
Satisfy your comfort food cravings with a stop at Plan Check, where you can pair creative burgers with craft brews. The PCB (Plan Check Burger) features a beef patty dressed up with eclectic condiments like dashi-flavored cheese and chewy ketchup leather (think homemade-ketchup-as-fruit-roll-up).
Barley's is a relaxed restaurant that offers a wide selection of beer and cocktails alongside traditional pub fare, wings and burgers.
This brick-walled spot may have a minimalist appearance, but the Korean-inspired dishes are all about comfort. A standout is the house burger: A hefty Black Angus beef patty is blanketed with cheddar cheese and crowned with housemade kimchi for a bit of crunch and acidity. The kimchi also adds some zing to another stellar dish, the pork belly buns. Slow-roasted pork belly is topped with the pickled cabbage, then doused with spicy and sweet sauces before being nestled in a steamed bun.
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.