The motto at Tiara Cafe is "Eat healthy more often, diet less." Thankfully, Tiara Cafe features a menu of satisfying Fresh'wiches — sandwich alternatives with ingredients like seitan and falafel. For an indulgent bite, regulars love the melt-in-your-mouth macaroni and cheese balls.
Troy Johnson follows his barbecue cravings to Houston, TX, to check out the smokers at Klose BBQ Pits on Food Network's Crave.
During a visit to Big Fisherman Seafood, Alton and crew couldn't resist a family-style feast of boiled crawfish, corn, potatoes, sausage and shrimp. The seafood market is a bit off the beaten path and does not offer seating, so plan to take your bag of top-notch crawfish to go.
Troy Johnson's mouth is watering over the traditional southern Fried Chicken Dinner at Price's Chicken Coop in Charlotte, NC, on Food Network's Crave.
Open since the turn of the 20th century, Louis' Lunch is rumored to have made the first hamburger. Geoffrey Zakarian is hooked on the original burger with cheese, tomato and onion. No condiments are offered in order to preserve the pure beefy flavors of a fresh burger grilled to perfection.
Troy Johnson gets the full history of a spicy classic at the Tabasco factory in Avery Island, LA, on Food Network's Crave.
On Food Network's Crave, Troy Johnson goes straight to the source of tasty fried chicken at Baucom's Best Chicken Farm in Monroe, NC, where they are raising premium, pastured chicken.
Troy Johnson heads to Point Reyes Farmstead for the ultimate cheese. There he finds the award-winning Original Blue that's "got attitude." Those looking for a mellow flavor should opt for the Bay Blue rustic-style cheese, which has a salted-caramel finish.
Crave's Troy Johnson heads to Phoenix Saloon for the ultimate chili. Don’t be fooled by this restaurant's name — Phoenix Saloon is 100 percent Texan. Here, the chili is made strictly with sirloin, a house blend of chili spices and absolutely no beans.
Seeking the perfect slice, Troy Johnson stopped by this Telegraph Hill joint owned by a multitime World Pizza Champion. Pizza master Tony Gemignani offers every imaginable type of pie, including coal-fired and Roman-style. The Burratina di Margherita is an excellent place to start. Think creamy Burrata and a balsamic reduction, layered with cherry tomatoes, fresh basil and extra virgin olive oil.
If the award-winning hot wings at Central BBQ don't put your salivary glands into overdrive, then their Cadillac of ribs surely will. Crave's Troy Johnson loved the dry spice made of paprika and kosher salt. After they’re smoked low and slow, Troy says the fall-apart texture is "begging you to eat them."
The legendary barbecue masters at Lexington #1 BBQ will give you any cut of barbecue you want, says Crave's Troy Johnson. Be it "lean, fatty, burnt ends, fatty ends," the barbecue here means business. For starters, try the Chopped BBQ plate and order a side of hush puppies.
The top-notch comfort food at this 24-hour diner is far from typical round-the-clock fare. Try the fried chicken served on a huge waffle with brown sugar butter and maple syrup. Another hit is the meatloaf: This beauty is seared, which gives it a crunchy crust, then topped with creamy white gravy.
On Food Network's Crave, host Troy Johnson finds a screaming good treat at Mr. and Mrs. Miscellaneous in San Francisco, CA, where two former Wolfgang Puck pastry chefs are creating unusual hand-crafted ice cream flavors.
The recipe to Gus's hot and spicy fried chicken has been in the family since 1953 and has remained a secret since then. Not even owner Terry Bonner's wife knows. One thing, however, is certain. Claire Robinson adores this chicken, along with maybe the entire city of Memphis, Tennessee.