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.

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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.

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.

This spot elevates the classic burger with creative riffs that deliver big on decadence. Follow Michael Symon’s lead and try the Market Burger (it’s topped with tender short ribs and a buttery bearnaise sauce). Then indulge in the Sweet Burger, made with a super-fudgy brownie, funnel fries and more.

This spot serves homemade pub classics that pair perfectly with the craft beers brewed on the premises. All the meats are aged, cured and cut in-house. For a satisfying snack, try the house-smoked corn dogs coated in buttermilk batter (with jalapeno for some kick). The chorizo tacos are also tasty.

Michael Symon headed here to fill up on two of his favorite things: beer and sausage (most of which is locally made). He couldn’t get enough of the U-Betta Goetta, a hearty sandwich that features a Cleveland classic: the pork and beef Goetta sausage. It comes nestled on a four-grain bun and topped with hash browns, maple bacon gravy and a poached egg, making for a “meaty meal on a bun,” Michael declares.

Michael Symon headed to his hometown’s rival city to check out this hot spot that offers homemade comfort food dishes, local craft beers and panoramic views of Cincinnati. Even a classic like chicken and waffles gets kicked up a notch: The combination of serrano chile-laced waffles, Cajun-spiced fried chicken and maple-bacon butter had Michael declaring this dish “the breakfast of champions.”

Chef-Owner Jimmy Gibson describes his restaurant as a “house of carnivores,” so meat lover Michael Symon just had to try the Barge Bash Burger here. For the burger’s 8-ounce patty, Jimmy mixes a ground beef blend with plenty of butter (yes, butter) for added richness. The patty comes loaded with blue cheese and a spicy bacon-tomato jam that puts the burger “over the top,” according to Michael.

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.

It’s fitting that Speedy Romeo houses a wood-fired oven painted like rocker Eddie Van Halen’s guitar. After all, Chef-Owner Justin Bazdarich is known for his riffs — of the culinary kind. One killer dish is the Paul’s Boutique Pizza. The dough is made from a mix of double-zero and high-gluten flours, resulting in an airy, textured crust. It’s slathered with a Dijon bechamel sauce, then heaped with pastrami, smoked red cabbage kraut and fontina (as well as a flurry of everything-bagel spice) before a quick turn in the oven. Then there’s the KC Royale, a white, clam-studded pizza that Brad Farmerie describes as “almost like taking a bite of clam chowder.”