Pitmaster Evan Leroy uses the smoker at Freedmen’s for just about anything, so ’cue lover Michael Symon just had to get a taste of creative dishes like the Barbecue Benedict. A buttermilk biscuit is piled high with tender, post oak-smoked brisket, fluffy poached eggs and a rich hollandaise sauce made from lemon juice, egg yolks, butter and smoked tomatoes (yes, even the tomatoes take a turn in the smoker here).
This family-friendly spot is sure to tease a smile out of even the tiniest food critic, as the menu is filled with comforting dishes that make dining out with the kids a cinch. Along with Kansas City-style barbecue — including ribs and burnt ends — there are plenty of satisfying sides, such as jalapeno cheese grits and collard greens that can be ordered in family-size portions.
Michael Symon and Duff Goldman can’t resist the call of the wild — wild boar, that is. The two met up at this smokehouse to try porky delights like the Wild Boar Flautas. Flour tortillas are loaded with coffee-and-chile-braised pork, then fried into crunchy treats with an exquisitely tender filling.
This self-described ordinary pub has an extraordinary sweet and savory pork belly slider made with bacon jam and bourbon sauce and nestled inside a fluffy doughnut bun.
Michael Symon and Eddie Jackson head to LeAnn Mueller’s laid-back joint to try El Loco. Brisket and pork butt are rubbed with mustard and pickle juice, hit with salt and pepper, then smoked and piled onto a bun. Chipotle slaw, pickled red onions, and black bean and corn salad round out the sandwich.
Public is a family-owned, farm-to-table restaurant that prides itself on partnering with local vendors. Their mission includes providing fresh and sustainably produced dishes for the whole family. At Public you can enjoy craft beer, eat during brunch or dinner, dine amongst interesting and historical decoration, and enjoy live music.
A native of New Orleans, Chef Brenda's mission is to bring the Southern cuisine of her hometown to the Bay Area. In addition to the dishes she prepares, the structure of her menu is inspired by her childhood experiences. Meat and three refers to choosing an entre and three sides, including vegan and vegetarian options.
Andy Husbands does it all as owner, author, chef and pitmaster of The Smoke Shop. Husbands and his team have created a delicious barbeque style and paired it with an extensive whiskey collection to create a warm and inviting dining experience.
Calling them "porkapalooza," pork-obsessed Iron Chef Michael Symon loves the pork rinds at The Publican, aka its version of spicy Cheetos. But diners know them better as a great appetizer before feasting on the equally enticing porky entree, Edwards Country Ham.
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.”
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.
Housed in a former movie theater, this subterranean restaurant serves craft brews and French-influenced fare in a laid-back setting. Michael Symon is a fan of the Bon Burger, which brings together dry-aged beef sourced straight from a Maryland farm with the buttery Norwegian cheese known as Jarlsberg. A housemade au poivre sauce lends a peppery French touch. Standout sides include the twice-cooked fries, as well as the spicy Brussels sprouts adorned with a flurry of bacon and blue cheese.
A trove of family recipes has inspired the meaty creations here, like the Big Fat Greek Burger that Michael Symon says speaks to his “very soul.” A beef patty comes loaded with Greek flavors, thanks to additions like a bright olive tapenade, a creamy red pepper hummus and crunchy pickled cucumbers.
No matter which location you visit, at Cold Beers & Cheeseburgers, you get exactly what they say they give. This casual and inviting place has over 100 beer options and juicy burgers, as well as sandwiches, wings and hot dogs, among other comfort food options.
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.