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.” 

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.

This spacious spot can fill up fast, particularly on the weekend, so snagging a table often means arriving on the early side. Patrons without a seat can mingle by the rustic-chic bar that stretches along one wall. Head here to order wine, cocktails and beer, including suds from local brewers like Long Island-based Montauk Brewing Co.

Hill Country brings the dry-rub style of central Texas to its Manhattan and Brooklyn locales, where meats are smoked daily using wood imported from the Lone Star State. Dig into moist brisket, smoked turkey and messy beef ribs — and don’t forget the sides (cheddar mac and cheese, collard greens, cucumber salad and more). Let the spirit of Texas move you with a bit of honky-tonk; just head downstairs to the restaurant’s Boot Bar to catch country bands performing on most nights.

At this joint, Chef Josh Capon slings a burger beloved by many. To make his creation, the six-time winner of New York City Wine and Food Festival’s Burger Bash seasons a beef patty with kosher salt and pepper, then slathers it with mustard and grills it until caramelization is achieved. In addition to the classic toppings of American cheese and pickles, Capon adds an onion-and-bacon jam that he calls his secret weapon. “There’s a reason he’s a six-time champ,” Michael Symon says.

Few can resist the allure of The Little Owl, and Alton Brown and Michael Symon are among the fans who make a beeline for the restaurant at brunch time. While Alton opts for the whole-wheat pancakes adorned with berries and a splash of syrup, Michael favors a meal that’s more on the savory side. He can’t get enough of the sliders, which feature saucy meatballs nestled in pizza-dough buns. These hearty bites go well with the restaurant’s take on chilaquiles: spicy tortilla chips served with eggs.

This spot offers dozens of beers from around the world, which taste best when paired with one of the meaty delights on the menu. Michael Symon favors the Cannibal Dog, an all-beef beauty that comes topped with spicy chili and super-hot Chinese mustard, as well as cilantro to balance out the kick.

This spot may be home to the Chicken Churrasco (a grilled chicken breast sandwich), but both Bobby Flay and Michael Symon head here for the burgers. Choose from more than 60 options, including the extra-fiery Napalm burger, which packs a punch with its combo of spices, habanero sauce and jalapenos.

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.

Known for unique Las Vegas-style barbeque, coined "perfection", Jessie Rae's serves up classics like ribs, pulled pork, chicken and 'slaw.

Owner Ladi Sebestyan brings the traditional tastes of his native Europe to the Pilsener Haus beer hall by serving hearty classics like sauerbraten. For this labor-intensive dish, a flat-iron cut of beef is braised in a vinegar-based marinade for five days, resulting in an “incredibly tender” steak, Michael Symon says.

For Kansas City-style cue with a creative twist, Michael Symon headed here to chow down on the Burnt Heaven sandwich. A chipotle mayo-slathered bun is piled high with layers of smoked kielbasa and succulent burnt ends, then topped with a mound of creamy coleslaw and fried jalapenos for extra kick.

Michael Symon dropped in on James Beard Award winner Celina Tio to check out the chef-driven bar food and craft brews served at her casual gastropub. A menu favorite is Celina’s inside-out take on a lamb shepherd’s pie. A healthy pour of stout adds to the richness of this ground lamb dish, which is cooked with carrots and oyster mushrooms before being served over a mound of creamy mashed potatoes.

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