Frank's says they keep it simple, fresh and made from scratch. Patrons can enjoy Italian-based pizzas, salads and a selection of beverages in a lively and inviting restaurant.

The Caribbean flavors that have influenced Louisiana cooking take center stage at this laid-back, open-air restaurant. A must-try is the Brisket Melt: The beef is rubbed with a chipotle pepper-studded marinade, smoked for 16 hours, then piled on a toasted roll. Ancho chile chutney, fried shallots and melted Jack cheese round out the sandwich.

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.

BeauxJax is here to supply your "South of I-10 Cajun experience" with a menu featuring poboys, jambalaya, etoufee and New Orleans' infamous cocktails.

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.

The Heavy Seas Brewery is the largest producer of cask beer in the United States, as Michael Symon found out on a visit to the company’s Baltimore alehouse. He had the honor of driving the tap into a cask of Heavy Seas 20th Anniversary Beer, an unfiltered ESB brew that’s bourbon-barrel-aged. Michael paired the drink with a beer-infused eclair. “Wow, I love this,” Michael said of the “beer-clair,” which features an ale-laced custard and a stout-spiked chocolate sauce.

Nestled in the charming Fell’s Point neighborhood of Baltimore, which is known for its plethora of bars and restaurants, this joint draws the crowds with its live music and unique brews. Michael Symon stopped by to sample the suds and was left impressed by Smoke on the Waterfront, a smoked black IPA that’s available only here and at the brewery that makes it. “That’s awesome. You get the smoke right on the back end and a little bit of that hoppiness in the beginning,” Michael said.

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.

Michael Symon headed here for a friendly match of duckpin bowling against actor Josh Charles and declared the game “way more fun than regular bowling.” In addition to bowling — both duckpin and tenpin — the spot offers cocktails and brews (Michael and Josh opted for the aptly named Double Duckpin IPA). There’s also a food menu, which is dominated by burgers, sandwiches and other classic bar bites.

In a city known for its burgeoning craft-beer scene, this pub has made its mark by pairing its brews with comforting bites that stand out for their creative flavors. One such menu item is the Korean Fried Chicken Sandwich, which stars a fried chicken breast slathered in sweet-and-spicy gochujang sauce. Pickled vegetables add extra bite and crunch to this on-a-bun creation.

Barbecue and bluegrass are the name of the game at this Lexington restaurant that has reopened on Southland Drive. Michael Symon stopped in to the old Broadway locale before the move to sample the pork burger. He raved about the “porky, fatty juiciness” of the patty, which comes topped with smoked cheddar cheese, homemade barbecue sauce and an extra-crunchy fried green tomato.

Chef-Owner Johnny Shipley amps up the flavors of smoked meats at his Lexington, Ky., barbecue spot. Locals flock here for innovative dishes like the Smoked Fried Flank Steak Sandwich. Michael Symon raved about the “crunchy, smoky beef” that comes topped with a mound of kale greens and is served on a fluffy biscuit. A rich, smoky gravy made from sausage, roux and heavy cream completes the creation.

Chef-Owner Fernando Martinez churns out gourmet burgers at this hot spot. His creativity shines through in menu items like the Argentinean burger. A brisket-sirloin patty is piled high with a mound of caramelized onions and smothered in provolone cheese, then topped with a chorizo patty. The Double Southern Belle burger also ups the meaty, cheesy ante with two 8-ounce Black Angus beef patties blanketed in pimento cheese, then stacked between six slices of fried green tomatoes.

No need to go on safari to get your fill of big game. Just head to this burger joint instead, where patties are made from meats like kangaroo. Michael Symon recommends the venison patty, which is seasoned with spices and sweet chili sauce, then grilled on the flat top. This beauty comes topped with Gorgonzola cheese, mint pesto sauce, lettuce and tomato, all on a pretzel bun. Another standout is the wild boar patty nestled on a flavorful everything bun with fresh greens, tomato, goat cheese and a cranberry jalapeno jam.

In a local beer scene that’s booming, this gastropub stands out for its array of craft brews and creative dishes. Michael Symon favors the Pastrami Spiced Salmon Sandwich: The salmon is hit with a pastrami rub (think black peppercorns and coriander) that adds “a great pastrami taste,” he explains.