Go beyond brews at this bar that is also a sandwich shop. Grab a beer (or cocktail), then bite into a beautiful and tasty creation such as the Italiana. This sandwich comes stacked with layers of cured meats, including salami, capicola and soppressata, which are piled onto a sturdy roll, along with provolone cheese, shredded lettuce and generous spoonfuls of that spicy condiment known as giardiniera for some kick. It’s finished with a drizzle of housemade vinaigrette.

A native of New Orleans, Chef Brenda's mission is to bring the Southern cuisine of her hometown to the Bay Area. In addition to the dishes she prepares, the structure of her menu is inspired by her childhood experiences. Meat and three refers to choosing an entre and three sides, including vegan and vegetarian options.

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Pit masters Kelly Lovell and Walt Todd teamed up in 2008, along with their smoker, Count Porkula, to serve barbeque "to sink your teeth into." Their business was inspired by a mutual love of barbeque and nurtured through their business savvy. Over time they perfected their technique and patrons can enjoy their dishes by visiting the food truck or through their catering service.

This popular food truck is constantly on the move, serving up unbelievable grilled cheese and tater tot combos with an amazing cheese pull.

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.

No matter which location you visit, at Cold Beers & Cheeseburgers, you get exactly what they say they give. This casual and inviting place has over 100 beer options and juicy burgers, as well as sandwiches, wings and hot dogs, among other comfort food options.

Owner Julie Meeker opened Mother Bunch as an opportunity to share her love of craft beer and spread the story of women in brewing.

Don’t let this joint’s unfussy appearance fool you. Step inside and you’ll soon find yourself face-to-face with a dizzying number of inventive topping options. Perusing the menu is like reading War and Peace. Here’s a pro tip: Order the La Vida Loca (but expect to get messy). Ortega green chile, avocado and ghost pepper Jack cheese are stacked atop a thick beef patty. Underneath are lettuce, tomatoes, onions, pickle chips and Sriracha mayo, all nestled in a fluffy white bun.

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).

When Michael Symon is craving barbecue in Los Angeles, he heads to this spot tucked away in a Koreatown strip mall, where platters of meats are grilled tableside and served with a dizzying array of sides (spicy cucumbers, marinated clams, kimchi and more). He stopped by to dine with Chef-Owner Jenee Kim, who recommended the short rib prepared two different ways: long slabs of a bone-in cut marinated in sesame oil and soy sauce, as well as thin strips of a boneless cut that sizzle on the grill.

The Attic is a pub with a selection of craft beers and wine served in front of mountain views.

Taco Guild, housed in a former Methodist church, has acquired a devout following of taco lovers. You can enjoy a meal under stained glass windows and visit the bar for daily "Confession Hours".

Craft beers get star billing at this brewery housed in a cavernous, century-old building in downtown Los Angeles. All the brews served here are made on-site, down to the hops grown on the rooftop, as Michael Symon found out when he stopped by for a visit. He couldn’t leave without trying the top-selling Angel City IPA, which he described as having “good hops and a little bit of citrus.”