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.”

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The Vortex is home to a monstrously tall tower of terror called the Super Stack Maniac. The beastly sandwich is built with two pounds of ground sirloin, eight slices of Texas toast, a ton of cheese, bacon, grilled onions and fried eggs and then topped with their signature cheesy cheese goo and barbeque sauces.

When Jeff Varasano, a native of The Bronx, moved to Atlanta, he was disappointed to find that he couldn't find a pizza akin to the slices he ate back home. He set out to create the type of pizza he craved and since then has become a highly acclaimed pizza-maker.

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Chefs Taylor Cody and Jiyeon Lee offer an eclectic, enticing take on traditional Southern barbecue that draws the crowds to this unassuming eatery. Korean spices and sauces give the mouthwatering meats (and some of the scrumptious sides) a distinctive flavor that adds to the deliciousness factor.

Friends, owners and chefs Kevin Kehoe and Hans Seitz have been in business serving barbeque since 2010. They belive in a simplistic approach and fresh ingredients, and it works for them They were voted Best Restaurant in Downtown Miami in 2011 and Best Ribs (Miami) in 2015.

Dark Shark is a food truck swimming through the streets of Savannah known for their skillfully chopped and saucy tacos served with sides of onion rings, hush puppies and even peaches!

With a name that translates to Soul Kitchen, this upscale restaurant is helmed by Executive Chef Chad Clevenger, whose passion for Mexican cuisine shines through in the traditional fish tacos on the menu here. His version stars crispy cod and a creamy cabbage slaw, wrapped up in a corn tortilla.

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.

This self-described ordinary pub has an extraordinary sweet and savory pork belly slider made with bacon jam and bourbon sauce and nestled inside a fluffy doughnut bun.

Get your Southern fare fix at Treylor Park, with a few surprising twists like their PB&J Wings, Shrimp and Grits Tacos and a chef's choice charcuterie board.

This beer-and-burger haven features an array of often-local craft brews and a menu packed with regional ingredients. Order the Frita: a pressed sandwich that adds guava jelly, melted Gruyère, crisp potato sticks, bacon and special LoKal sauce to the well-seasoned burger patty made of local beef.

Also known as The Spillover

Husband and wife team, Coy & Rachael Webb, both come from a background of restaurant and hospitality experience. They opened their restaurant, fulfilling a mutual dream to serve ribs and beef slathered in sauce alongside homemade sides.