Past meets present at Moonshine, which serves updated comfort food classics in a 19th-century space. Executive Chef Danny Kievit’s culinary passion shines through in creative offerings like the Peach Glazed Pork Chop. A center-cut chop is cooked sous-vide style in a brown-sugar-and-chile-laced brine, resulting in a flavorful dish that’s finished with a sweet-and-tart topping of peach chutney.

Michael Symon and Eddie Jackson head to LeAnn Mueller’s laid-back joint to try El Loco. Brisket and pork butt are rubbed with mustard and pickle juice, hit with salt and pepper, then smoked and piled onto a bun. Chipotle slaw, pickled red onions, and black bean and corn salad round out the sandwich.

Food is a family business at Taco Flats, as the owner’s mother churns out the fresh tortillas that Michael Symon says put this spot “over the top.” They serve as the base for tacos like the Gringa: a cheese-covered tortilla piled with spicy morsels of marinated pork shoulder and fresh pineapple.

Iron Chef Jose Garces offers burgers for every taste at this spot. For the carnivores, there’s the Whiskey King, featuring foie gras and applewood bacon. To step up the decadence, opt for a side of duck-fat fries heaped with a mound of slow-cooked short ribs, then blanketed in a rich beer cheddar sauce that Michael Symon likens to homemade Cheez Whiz. Rather skip the meat? Order the Veggie Burger, with its delicious combo of black beans and lentils smothered with guacamole.

Sausages are given the gourmet treatment at this hip spot, which serves up elevated takes on that street-food classic. A standout is the Fico Anatra, which stars a smoky duck-and-pork sausage that’s nestled in a hearty bun, then loaded with a tangy-creamy combo of fig mostarda and goat cheese.

A&R Bar-B-Que opened in 1983 as a small take-out only location and has since expanded to two restaurants and a catering service, offering an extensive menu with beef, turkey, pork, tamales and more.

Binge BBQ is a BYOB barbeque spot that does it all. In addition to in-house, wood-fired, daily smoked meats, their menu has all the traditional sides including cornbread, collard greens and baked beans. It's not just a restaurant either, they have a food truck and catering services for special events.

Patrons can unwind at The Duck & Bunny, which classifies itself as a snuggery- a place dedicated to being a cozy and comfortable spot. They offer comfort foods like savory crêpes, tea and coffee, as well as an in-house bakery to satisfy your sweet tooth.

Pitmaster Rodney Scott set out on the road to BBQ fame when he cooked his first whole hog at the ripe old age of 11, and today he is widely celebrated for his Lowcountry-style slow-smoked pulled pork, chicken and ribs. When in Charleston, try the Ribeye Sandwich, his barbecue spin on a cheesesteak (Scott was born in Philly and grew up in South Carolina); the slow-smoked spareribs covered in a special rub and slathered in his signature sauce; or the chef’s personal favorite, Chicken Perlo, a chicken, sausage and rice dish.

Aaron Siegel started his restaurant with a dream, a few dollars and his "home team". Through hard work, dedication and the support of the community, he turned his small barbeque spot into several successful locations and a catering company. His menu features a selection of slow-cooked barbeque and a variety of beverages to pair with.

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This spot boasts over-the-top barbecue creations like the Piggy Mac. Chef Keith West starts with 16-hour, cherry-smoked pulled pork and tops it with creamy mac and cheese for a delicious finish. Another decadent dish is the Southern Stack, which won over Michael Psilakis. This breakfast bonanza is composed of sweet potato pancakes heaped with pulled pork, cinnamon-laced apples and a rich fried egg. Another menu mainstay is the meatloaf, which is smoked, then seared to ensure a crisp coating that gives way to the succulent blend of brisket and pork butt underneath. A generous ladle of mushroom gravy completes the dish, which comes served with airy mashed potatoes.

Pitmaster Evan Leroy uses the smoker at Freedmen’s for just about anything, so ’cue lover Michael Symon just had to get a taste of creative dishes like the Barbecue Benedict. A buttermilk biscuit is piled high with tender, post oak-smoked brisket, fluffy poached eggs and a rich hollandaise sauce made from lemon juice, egg yolks, butter and smoked tomatoes (yes, even the tomatoes take a turn in the smoker here).

There are classic burgers, and then there are Luxe burgers. In the center of downtown Providence, at Luxe Burger Bar, you can build the burger of your dreams with everything from Wagyu beef to bison to vegan veggie patties, a dedicated list of buns, assorted cheeses and toppings, all of which adds up to more than 400,000 different burger combinations.

Elwood's Shack is a casual spot serving Southern-style barbeque and comfort food day and night.