At this artsy beer bar, the brews are paired with some of the freshest burgers around (the grass-fed meat is sourced from the owner’s nearby ranch). A highlight is the Hawaii Consolidated: Its cheese-smothered patty is finished with Canadian bacon, housemade teriyaki sauce and sweet pineapple jam.

This joint is serious about smoked meats, as the owners are also regulars on the competitive barbecue circuit. Their award-winning style translates into succulent ’cue like the St. Louis-cut pork ribs. These beauties are hit with a sugar-and-spice rub before being smoked twice over hickory and oak.

Bologna may conjure images of school cafeterias. However, the Fried Bologna and Egg breakfast sandwich at the unpretentious Doo-Dah Diner is cause for resurrecting the processed deli meat. The cooks envelop the thick, crispy slab of bologna in runny fried egg, gooey Cheddar and toasted wheat berry bread. It's helped Doo Dah gain such a loyal following, locals have voted it Wichita's Best Breakfast three years in a row.

Public is a family-owned, farm-to-table restaurant that prides itself on partnering with local vendors. Their mission includes providing fresh and sustainably produced dishes for the whole family. At Public you can enjoy craft beer, eat during brunch or dinner, dine amongst interesting and historical decoration, and enjoy live music.

This longtime fixture of the Baltimore dining scene lures in locals with its fresh seafood dishes. Michael Symon calls the jumbo lump crab cake “wonderful.” The succulent dish is made with a spice-laden sauce and just a bit of breadcrumbs so that the flavor of the meat really shines through. Another standout is the soft-shell crab that’s lightly seasoned, dredged in flour and then pan-fried. “When I think of Baltimore, this is what I think of,” Michael says of the restaurant’s crab dishes.

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.

Housed in a former bakery left vacant after Hurricane Katrina, High Hat draws the crowds with Southern eats of the savory sort. A standout is the Oyster Remoulade Po' Boy: Fried Gulf oysters are tossed in a tangy vinaigrette-based remoulade, then piled on a hunk of fluffy bread with a crunchy crust.

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.”

This French Quarter gem with a Caribbean vibe serves punch and tropical snacks (think peas and rice cooked with plenty of andouille). The Caribbean flavors really shine through in dishes like the Crispy Rum Ribs. Duroc pork ribs are seasoned and grilled, then braised in Guyanese rum punched up with poblano peppers. A quick dip in the fryer adds a “crazy, crazy crunchy crust” to the ribs, Michael Symon says.

Judging by the name Brown Butter alone, Michael Symon had high expectations for this spot that offers creative spins on Southern staples. The Brown Butter Brunch Burger did not disappoint. A short rib and brisket patty comes blanketed in Brie cheese and topped with bacon onion jam, which adds “smokiness, sweetness and acidity” to the dish, Michael says. A sunny-side-up egg completes the creation.

Squealers began as a competitive traveling barbeque food trailer. As their food grew in popularity, they decided to make the jump to a restaurant, which grew into a second location. Now patrons come to them for delicious barbeque ribs, tacos and sandwiches.

Chef Justin Devillier is known for his riffs on traditional New Orleans cuisine, but it was his creative take on an all-American classic that lured Michael Symon to La Petite. The LPG Cheeseburger features a coarsely ground beef patty topped with onion marmalade, melty Gruyère cheese and house-brined pickles, which add up to a dish that “burger dreams are made of,” Michael says.

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.”

unknown

unknown