For a taste of Germany in Philadelphia, locals head to this beer hall to indulge in sausages, pretzels and other satisfying bites, along with suds from Andechs and other breweries based in the fatherland. So popular are the housemade sausages that Brauhaus Schmitz makes between 500 and 600 pounds’ worth per week, with six different options available on the menu. Michael Symon favors the ungarischewurst, a Hungarian sausage laced with smoked garlic and paprika. “That’s delicious; it’s so balanced,” he said.

At this nostalgic American eatery, you’ll find a 1950s-inspired menu that includes a fresh take on the creamy green grasshopper cocktail. Brandy, creme de menthe, creme de cacao and mint chocolate chip ice cream are blended, poured into a sour glass and topped with shaved chocolate. Icy-cold, minty and boozy, it’s delicious with dinner or in lieu of dessert.

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Dig into creative dishes here like the Smoked Chorizo Meatloaf. This new take on a classic starts with a blend of spicy Mexican sausage, beef and pork. A bourbon-based barbecue sauce is added to the mix, which is baked, smoked and seared in bacon fat, then topped with melty cheese and onion straws.

Want to chow down on barbecued ribs, but could do without the sticky mess of eating with your hands? Follow Michael Symon’s lead and order the boneless ribs here. Smoked for two hours and then deboned, these beauties come out tender and caramelized. Also try the baked potato loaded with pulled pork.

Sink your teeth into doughy goodness at this pizzeria that offers a tantalizing array of seasonal pies adorned with sauces and salumi created from scratch. Keep it classic with a margherita pizza, which Michael Symon describes as “the true expression of simplicity (and) great ingredients.” Housemade dough is slicked with red sauce, then topped with mozzarella cheese and fresh basil. Another standout is the Rotolo, a roll-up of dough, ricotta and mortadella that’s finished with pistachio pesto.

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.

The Pearl is a cozy tavern with a wide variety of dishes on the menu including an oyster section, seafood dishes, sandwiches and barbeque, brunch and of course, spirits.

Barley's is a relaxed restaurant that offers a wide selection of beer and cocktails alongside traditional pub fare, wings and burgers.

Bonifacio is dedicated to preserving and serving authentic Filipino cuisine, made with chicken, pork, tofu and vegetables, as a part of celebrating and passing on Filipino culture and customs.

The globally inspired brunch at Tasty n Sons is not to be missed. You can feast on everything from sugar-coated Chocolate Potato Doughnuts to the Breakfast Board smorgasbord of a boiled egg, chicken liver mousse and housemade bacon. Other standouts include the Steak n Eggs and Kimchee Pancakes.

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Head to this hip tavern for your fry fix. Michael Symon favors the Gravy Frites, which are cooked in duck fat and then smothered with mozzarella cheese and brown gravy. The Animal Style Frites are also a must-try: These fries come heaped with cheese curds, pork belly lardons and sunny-side-up eggs.

This farm-to-table spot is a hometown favorite of Michael Symon, who is a fan of the Brunch Burger. Order it to indulge in an Ohio beef patty piled high with cheddar cheese, housemade ketchup, onion rings and a fried egg. The fluffy biscuits and gravy, and the buttery sticky bun are also standouts.

Market Garden Brewery was created by four friends with a simple motto, "Beer for People", who produce original beer and cider. You can tour the brewery or purchase cases or kegs. Of course, if you plan to stay for a while, you can grab burgers, pizza and salad to pair.