Among the newest styles of barbecue is one employing a mustard-based sauce, Eastern European spices and applewood-smoked meat. It’s a style innovated by Michael Symon and practiced masterfully at his restaurant Mabel’s BBQ. This is a casual, laid-back place with industrial lighting, exposed brick and communal picnic tables with folding chairs — the perfect setting to chow down on "pig parts," sandwiches with burnt ends, or a plate of kielbasa and spare ribs with housemade kraut, accompanied by a craft beer or bourbon from Mabel’s impressive selection.

This bike-themed restaurant has familiar fare, like their Bicycle Times BLT, The Bike Lane Burger and Chicken Fenders. It's casual style invites patrons to visit (bonus if you arrive on a bike!) any of its three locations.

August Henry's has a selection of burgers, sandwiches, wings and hotdogs in a relaxed dining room.

Smoke prides itself on making all components of their dishes from scratch: their condiments are made in the kitchen, their meats are smoked in-house and their tortillas are handmade. What's more, in addition to a wide selection of tacos, there is a secret taco menu!

Pittsburgh Tortas is a simple food truck specializing in tortas, a Mexican sandwich served in a crusty bread. Their menu features chicken, beef, eggplant and mushroom options with fried potatoes on the side.

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.

Tom Peters is seriously dedicated to Belgian beer, so much so that he was knighted in Belgium for his efforts. His pub offers a vast selection of Belgian and other brews (around 300 varieties total), along with a menu of tempting bites. For an unbeatable combination, pair a sour beer with the Mexicano mussels. A pot of Blue Bay mussels comes laced with jalapenos, peppers and onions that have been sauteed in a sour ale. Limes bring a bit of brightness, while cilantro adds a floral finish.

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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.

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.

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.

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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.

New York Pão de Queijo serves up authentic Brazilian cuisine. Their traditional fare consists of empanadas, sausage and Açaí bowls.