At this burger joint and beer garden, Chef-Owner Richard Hartman’s creativity shines through in dishes like the Fried Apple Bacon Blue Cheese Burger that Michael Symon stopped in to try. An 8-ounce beef patty comes loaded with crisp bacon, grilled onions, fried apple slices and a homemade blue cheese dressing. Michael is a fan of the tart-salty combo, calling it “one mean burger.”
At Food Co. you'll find a casual eatery for the classic combo: burgers, fries and shakes, all made with regionally sourced ingredients.
Iron Chef winner Ken Oringer satisfies his sandwich cravings at Mighty Quinn's. “Why settle for a ham and cheese when you can have thick slices of brisket with cucumbers, pickled onions, pickled chilies, on the most delicious bread?” he asks, describing the brisket sandwich. When he’s craving chicken, the transcendent chicken sandwich is a must. “Once you have a bite of this, it will kick all others to the curb,” says Chef Oringer.
If you are craving a succulent short rib that is as massive as it is mouthwatering, try the imposing Brontosaurus Rib.
Beers and bowling pins are the main draw at this cavernous space, where you can work up a sweat playing the spot’s namesake game (a bowling-football hybrid known as fowling) and then grab some drinks at the fully stocked bar, which features more than 180 brews. “Fowling is much harder than I thought it would be, but it is tons of fun,” Michael Symon said after a friendly match here against Kendra Wilkinson.
Dark Shark is a food truck swimming through the streets of Savannah known for their skillfully chopped and saucy tacos served with sides of onion rings, hush puppies and even peaches!
With a name that translates to Soul Kitchen, this upscale restaurant is helmed by Executive Chef Chad Clevenger, whose passion for Mexican cuisine shines through in the traditional fish tacos on the menu here. His version stars crispy cod and a creamy cabbage slaw, wrapped up in a corn tortilla.
“This is awesome! It’s like a treehouse with beer,” exclaimed Michael Symon when he stepped into the taproom at the DC Brau Brewing Company. Owners Brandon Skall and Jeff Hancock draw upon both North American and European techniques to produce their beers, most of which are pale ales. Michael was left impressed by the On the Wings of Armageddon Double IPA, which he described as hoppy yet balanced.
The siblings behind this chain of casual restaurants have taken the Parisian bistro concept and given it a uniquely Louisiana twist. Michael Symon and Jay Ducote met up at the Baton Rouge locale for an indulgent meal that included the Croque Madame Burger, which features a slab of griddled ham and a poached egg stacked on a ground turkey patty, then drenched in a bacon-studded Mornay sauce.
Russell Roegels has over 20 years of managing barbeque restaurants. He took his experience and decided to create a family owned and operated barbeque restaurant alongside his wife, Misty, who makes the sides.
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.
Set in a prime spot on the banks of Lake Union, Westward serves a water-inspired Mediterranean menu that's best enjoyed at a picnic table on the patio.
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.
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.
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!
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.
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.