This unassuming restaurant carefully prepares its dishes providing a dinig experince that has both a welcoming environment and delicious food. Head Chef Steven Oakley says, “we wanted to dispel the notion that special food should be reserved for special occasions: we created an affordable, everyday destination where every meal is a special occasion.”
Next Iron Chef contestant Spike Mendelsohn turns out perfect patties and impeccable shakes at this spot. With so many tasty eats coming out of the kitchen, Jenni Farley said it smelled “like heaven” when she visited with Michael Symon. The pair slurped down toasted-marshmallow milkshakes made with a fresh custard base and crowned with a quenelle of whipped cream. Michael raved about the Coletti’s Smokehouse burger, whose cheese-slicked patty comes stacked with applewood-smoked bacon and onion rings.
The rules are simple at Barleymash: combine quality ingredients to make a good product. They've followed this method for their staple beer and bourbon options, and applied it to the restatuarant's atmosphere where community and entertainment meet to create a welcoming environment.
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.
Serving Texas-style barbeque since 2018, 1907 has classic bbq dishes to be paired with their Grit, Potato Salad or Mac Bowls.
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.”
Judging by the name Brown Butter alone, Michael Symon had high expectations for this spot that offers creative spins on Southern staples. The Brown Butter Brunch Burger did not disappoint. A short rib and brisket patty comes blanketed in Brie cheese and topped with bacon onion jam, which adds “smokiness, sweetness and acidity” to the dish, Michael says. A sunny-side-up egg completes the creation.
Chefs Taylor Cody and Jiyeon Lee offer an eclectic, enticing take on traditional Southern barbecue that draws the crowds to this unassuming eatery. Korean spices and sauces give the mouthwatering meats (and some of the scrumptious sides) a distinctive flavor that adds to the deliciousness factor.
Get your Southern fare fix at Treylor Park, with a few surprising twists like their PB&J Wings, Shrimp and Grits Tacos and a chef's choice charcuterie board.
Brothers Jim and Adam Pileski served classic burgers, fries and shakes combos for over a decade. Their food was voted "Best Burger" in Queens.
This beer-and-burger haven features an array of often-local craft brews and a menu packed with regional ingredients. Order the Frita: a pressed sandwich that adds guava jelly, melted Gruyère, crisp potato sticks, bacon and special LoKal sauce to the well-seasoned burger patty made of local beef.
Also known as The Spillover
At this nostalgic American eatery, you’ll find a 1950s-inspired menu that includes a fresh take on the creamy green grasshopper cocktail. Brandy, creme de menthe, creme de cacao and mint chocolate chip ice cream are blended, poured into a sour glass and topped with shaved chocolate. Icy-cold, minty and boozy, it’s delicious with dinner or in lieu of dessert.
Pitmaster Rodney Scott set out on the road to BBQ fame when he cooked his first whole hog at the ripe old age of 11, and today he is widely celebrated for his Lowcountry-style slow-smoked pulled pork, chicken and ribs. When in Charleston, try the Ribeye Sandwich, his barbecue spin on a cheesesteak (Scott was born in Philly and grew up in South Carolina); the slow-smoked spareribs covered in a special rub and slathered in his signature sauce; or the chef’s personal favorite, Chicken Perlo, a chicken, sausage and rice dish.
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.