Hattie B’s serves the fiery local favorite known as hot chicken in five heat levels, from Southern (no spice) to Shut the Cluck Up (not for the faint of heart). Round out your meal with draft beer, a comforting Southern side like pimento mac and cheese, and blackberry cobbler for a sweet finish.
Owner Julie Meeker opened Mother Bunch as an opportunity to share her love of craft beer and spread the story of women in brewing.
Few can resist the allure of The Little Owl, and Alton Brown and Michael Symon are among the fans who make a beeline for the restaurant at brunch time. While Alton opts for the whole-wheat pancakes adorned with berries and a splash of syrup, Michael favors a meal that’s more on the savory side. He can’t get enough of the sliders, which feature saucy meatballs nestled in pizza-dough buns. These hearty bites go well with the restaurant’s take on chilaquiles: spicy tortilla chips served with eggs.
The "world famous" burgers at Original Tommy's take a cue from the old-fashioned chili dog. Since 1946, Los Angelinos have been lining up for a bite of the classic chili that has been a favorite on the Double Chili Cheeseburger, Chili Cheese Fries, Chili Hot Dog, Chili tamale and more.
Watershed Kitchen & Bar uses fresh, seasonal, locally-sourced ingredients to create Midwestern dishes. They hold their community in high esteem and invite patrons to come in and enjoy the hospitality. The kitchen and bar is located inside their distillery, where you can tour or purchase house-made spirits.
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.
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.”
For a taste of Coney Island, look no farther than Detroit. Since 1917, the Motor City has been home to American Coney Island, a family-owned joint known for its hot dogs. The specially seasoned signature hot dog comes topped with Coney Island Chili Sauce, mustard and chopped onions.
Known for unique Las Vegas-style barbeque, coined "perfection", Jessie Rae's serves up classics like ribs, pulled pork, chicken and 'slaw.
A highlight of this equestrian-themed restaurant and beer bar is the wide selection of affordable burgers in miniature form. Of particular note are the sliders tweaked with international flavors like the Korean. This pick features a thin beef patty that’s set on a soft white bun and accented with peanut butter and locally sourced kimchi (from The Brinery in nearby Ann Arbor). The combination may sound odd, but the flavors meld together like pickle brine and whiskey.
Next Iron Chef contestant Spike Mendelsohn turns out perfect patties and impeccable shakes at this spot. With so many tasty eats coming out of the kitchen, Jenni Farley said it smelled “like heaven” when she visited with Michael Symon. The pair slurped down toasted-marshmallow milkshakes made with a fresh custard base and crowned with a quenelle of whipped cream. Michael raved about the Coletti’s Smokehouse burger, whose cheese-slicked patty comes stacked with applewood-smoked bacon and onion rings.
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.
The rules are simple at Barleymash: combine quality ingredients to make a good product. They've followed this method for their staple beer and bourbon options, and applied it to the restatuarant's atmosphere where community and entertainment meet to create a welcoming environment.
The Heavy Seas Brewery is the largest producer of cask beer in the United States, as Michael Symon found out on a visit to the company’s Baltimore alehouse. He had the honor of driving the tap into a cask of Heavy Seas 20th Anniversary Beer, an unfiltered ESB brew that’s bourbon-barrel-aged. Michael paired the drink with a beer-infused eclair. “Wow, I love this,” Michael said of the “beer-clair,” which features an ale-laced custard and a stout-spiked chocolate sauce.
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.