For burger aficionados that never get enough toppings, welcome to The Counter. The custom burger joint boasts more than 300,000 potential burger combos, thanks to the 20 sauces and 30 toppings on the menu. That includes everything from soft-ripened Brie to English muffins for buns.
Since 1868 the Guittard Chocolate Company has been crafting fine chocolate. Guittard hand-harvests premium cacao beans, ensuring that each of the 40,000 pounds of chocolate produced each day remains what they call a "beautifully tasting chocolate."
Indulge your dessert nostalgia in the sweetest of ways at this former apothecary that sparkles with vintage authenticity. Keep it classic with a New York egg cream, or treat your taste buds to a creative take on a milkshake, float or sundae (think chocolate ice cream, hot fudge and bacon).
The name, Chocolate Shoppe Ice Cream, is almost enough to hook ice cream-loving Troy Johnson, host of Food Network's Crave, but the rich, super premium ice cream served at the Madison, WI, shop keeps him coming back for more.
Few can say they fry their burgers, but even fewer can say they fry their burgers in 100-year-old grease. But as Justin Warner of Rebel Eats found out, Dyer's can claim both. The "Vitamin G" (strained daily) is the key to the juicy burgers that come with cheese, but definitely no lettuce or tomato.
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.
Get ready for melt-in-your mouth barbecue from a unique setup: a refurbished school bus. You'll be sure to save all your lunch money for eats like the Texas Two-Thep steak burger that's expertly topped with Sriracha and a fried egg.
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.
This former grocery store is now a barbecue mecca. At Smitty's BBQ, pit masters use the dry method of barbecue, meaning it's all about the meat and not the sauce. Troy Johnson's visit wasn't complete without tearing into Smitty's famous brisket that's smoked for eight hours using post oak wood.
Troy Johnson follows his barbecue cravings to Houston, TX, to check out the smokers at Klose BBQ Pits on Food Network's Crave.
Troy Johnson's craving for fried chicken takes him south for a fix with a kick at Max's Wine Dive in Houston, TX, where their Southern Fried Chicken is marinated in jalapeno and buttermilk, on Food Network's Crave.
When Kurt Beecher Dammeier opened this first Beecher’s locale, he began making mac and cheese as a demo of what customers could create with their purchases from the shop. This rich, creamy mac showcases two of the shop’s signature cheeses: Just Jack and Beecher’s Flagship (a cheddar-Swiss hybrid). After Oprah gave the dish her stamp of approval, Beecher’s transformed into a cheese-lovers’ destination where more than 1 million pounds of mac and cheese are sold per year.
For the ultimate in charismatic, sophisticated cocktails, Seattle turns to the retro West 5 Lounge. Although known for the "best happy hour" in West Seattle, Crave host Troy Johnson finds West 5 has another set of fanatics for their velvety Astral Mac 'N Cheese made with five "marvelous" cheeses.
On Food Network's Crave, host Troy Johnson discovers a "baconlicious" invention from J&D's Foods in Seattle, WA, where two friends, Justin and Dave, have created a vegetarian, yet indulgent Bacon Salt to flavor just about anything.
In Seattle, WA, Troy Johnson, of Food Network's Crave, finds out that The 5 Point Cafe doesn't mess around when it comes to bacon. Patrons can get their fix with BLTs, breakfast all day, bacon topped burgers and even with mac n' cheese.