Paulina Meat Market is the oldest sausage shop in Chicago. The sausages are made with fresh ingredients by hand. Jeff Mauro went there looking for the perfect Polish sausage to complete his Maxwell Street Polish sandwich; he found the sausage with the help of store owner Bill Begale.

Calling them "porkapalooza," pork-obsessed Iron Chef Michael Symon loves the pork rinds at The Publican, aka its version of spicy Cheetos. But diners know them better as a great appetizer before feasting on the equally enticing porky entree, Edwards Country Ham.

You can stock up on lotto tickets at this old-school diner, but for a sure win, order the double cheeseburger. Fans include Paul Kahan, who told Michael Symon he’s struck by “the balance of bun to meat to griddled onions” achieved in this simple yet satisfying dish. Michael opted for the Slinger: an over-the-top spin on a double cheeseburger. Two cheese-covered patties are nestled on a thatch of hash browns, then topped with a pair of sunnyside up eggs and completely smothered in spicy chili.

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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.

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.

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!

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 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.

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 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

Jose and Luis Blanco, a father-son duo, test the limits of creativity when coming up with new ideas for their burgers, like their Nica Burger, made with Nicaraguan fried cheese, jalapeno cream sauce, a fried plantain patty and Nicaraguan coleslaw; or their Super 109 burger. It's an Angus beef patty with French fries, American cheese, fried mozzarella, Applewood smoked bacon, onion rings and a mac n' cheese patty covered with homemade guava sauce, served on a Brioche Bun. "Yes it's all in the burger. And YES it's bigger than your face," says Chef Blanco.

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.

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.

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.