Doc Sullivan's is an Irish pub complete with beer, spirits and classic complementary fare such as wings and burgers.

From humble beginnings as a street food cart, Ru's Pierogi grew into a restaturant serving up special creations of their namesake dish. Despite the restaurant closing, Ru's continues to produce pierogis for buying in bulk and wholesale.

Anchor Bar claims the invention of the Buffalo wing, tossed and sauced in "Frank and Teressa's Original Sauce" and served with a side of Bleu cheese and celery.

Fat Bob's isn't solely known for their slow-smoked barbeque: they have five signature mac bowls and four signature sauces to create a delicious barbeque meal. If you can't get enough at the restaurant, Fat Bob's has food trucks and offers catering services.

There are dining options aplenty in Brooklyn, but it’s this British-style spot that Michael Symon heads to when he wants a creative take on pub food from across the pond. “What sets Black Swan apart is the unbelievable comfort food,” Michael explained. He’s a fan of the Maine Lobster “PLT,” an amped-up version of the BLT that comes stacked with succulent lobster meat, crisp pork belly and a fried egg.

An unexpected find in the midst of the tony Long Island getaway known as the Hamptons, this rustic spot has a down-home feel and a menu of comforting barbecue dishes to match. Katie Lee, for one, can’t resist the Buffalo-style fries. These hand-cut beauties are fried until golden and crisp, then blanketed in a creamy housemade blue cheese dressing and a Buffalo sauce that Katie says has a “wonderful tang.”

Michael Symon and Rahm Fama both head here when craving a taste of Montreal. Michael indulges in the Smoked Meat Poutine, whose crispy fries are blanketed with smoked brisket, cheese curds and gravy. Rahm loves the Smoked Meat Sandwich, which he says is so tender that it “falls apart in your mouth.”

The owners of this Brooklyn restaurant ate pizza on their first date, so it's small wonder the bubbly modern American-style pies taste like they're made with love. The dough is hand-mixed and the mozzarella is prepared in-house, under top-quality toppings. Just as popular as the pizza is the house burger, served with dry-aged beef on a fluffy pretzel bun.

Brothers Jim and Adam Pileski served classic burgers, fries and shakes combos for over a decade. Their food was voted "Best Burger" in Queens.

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.

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.

This joint brings the enticing taste of Southern eats to New York City. The Carolina Naptime sandwich starts with tender strands of pork that are pulled from a whole hog cooked right on the premises. This meaty goodness is then topped with a vinegar pepper sauce, housemade coleslaw and a fried egg.

Chef-Owner Billy Durney offers his unique spin on classic barbecue that’s inspired by the mix of cultures found in his home borough of Brooklyn. "It really is a melting pot," says Jonathon Sawyer, who is a fan of the Korean Sticky Ribs and the Lamb Belly. Michael Symon was won over by the inventive Lamb Belly Banh Mi. A buttery baguette comes slicked with a honey-tinged hot sauce and loaded with cilantro, pickled vegetables and smoked lamb belly that Michael says “literally melts in your mouth.”

Korzo’s husband-and-wife duo stay true to their Eastern European roots by dishing up Slovak-inspired comfort foods like fried burgers. Try the Slav: a brisket-short rib patty that’s topped with beer-braised pork, sheep cheese and juniper berry-studded sauerkraut, then enveloped in Hungarian langos dough and fried. Or opt for the Original, which comes layered with cheese, crunchy pickles and homemade red mustard.