This spot may be home to the Chicken Churrasco (a grilled chicken breast sandwich), but both Bobby Flay and Michael Symon head here for the burgers. Choose from more than 60 options, including the extra-fiery Napalm burger, which packs a punch with its combo of spices, habanero sauce and jalapenos.
Iron Chef winner Ken Oringer satisfies his sandwich cravings at Mighty Quinn's. “Why settle for a ham and cheese when you can have thick slices of brisket with cucumbers, pickled onions, pickled chilies, on the most delicious bread?” he asks, describing the brisket sandwich. When he’s craving chicken, the transcendent chicken sandwich is a must. “Once you have a bite of this, it will kick all others to the curb,” says Chef Oringer.
If you are craving a succulent short rib that is as massive as it is mouthwatering, try the imposing Brontosaurus Rib.
Chef-Owner Billy Durney offers his unique spin on classic barbecue that’s inspired by the mix of cultures found in his home borough of Brooklyn. "It really is a melting pot," says Jonathon Sawyer, who is a fan of the Korean Sticky Ribs and the Lamb Belly. Michael Symon was won over by the inventive Lamb Belly Banh Mi. A buttery baguette comes slicked with a honey-tinged hot sauce and loaded with cilantro, pickled vegetables and smoked lamb belly that Michael says “literally melts in your mouth.”
Anchor Bar claims the invention of the Buffalo wing, tossed and sauced in "Frank and Teressa's Original Sauce" and served with a side of Bleu cheese and celery.
Burger Club, located in upper New York City, is a prime spot for comfort food. Their artistically crafted burgers are served in a cozy setting, allowing you to relax and enjoy good food.
Doc Sullivan's is an Irish pub complete with beer, spirits and classic complementary fare such as wings and burgers.
From humble beginnings as a street food cart, Ru's Pierogi grew into a restaturant serving up special creations of their namesake dish. Despite the restaurant closing, Ru's continues to produce pierogis for buying in bulk and wholesale.
New York Pão de Queijo serves up authentic Brazilian cuisine. Their traditional fare consists of empanadas, sausage and Açaí bowls.
Dang BBQ is bringing the flavors of bold barbeque and creatively mixed milkshakes together to create a comforting and delicious meal. You can try their barbeque in tacos, on nachos and of course, on a bun, or go for a loaded macaroni-and-cheese bowl.
This laid back barbeque spot offers traditional Carolina bbq served with hushpuppies, a sauce station and a bar to perfectly pair a beer.
Business partners Elliott Moss and Meherwan Irani put their skills together to serve traditional Eastern Carolina style barbeque, meaning the entire hog is wood-smoked. Moss grew up with his family hosting several barbeques, lending to his knowlege of how to create barbeque, and Irani has ample restaurateur experience. Together they run Buxton Hall, which used to be an auto shop and skating rink, serving delicious pork dishes.
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.