As the locals will tell you, Three Square Grill takes home cooked meals to a new level. Its menu of classic American regional cuisine satisfies on both flavor and substance with locally produced cheeses, meats and more. But Pat and Gina Neely think the cranberry preserve is extra special.
Petit Jean Meats has been making hams the same way for 85 years: hickory-smoking them for at least 16 hours. As the name implies, they’re boneless.
If you're going to talk about Loveless Cafe, you begin with the late Carol Fay. Known worldwide as the "Biscuit Lady," Carol made biscuits good enough for a Bobby Flay throwdown. Beyond biscuits, try Southern classics like fried chicken and catfish. Nearly 400,000 visitors a year can't be wrong.
When Bobby visited James Candy Company for salt water taffy, he learned that, according to local lore, the seaside treat was created by chance when a window was left open in the 1880s. Enjoying a piece of molasses mint taffy, Bobby exclaimed, "I'm 12 again!" Give classic vanilla a try, too.
Bobby's dream of inventing his own ice cream flavor came true at the Ben & Jerry's headquarters: buttermilk blueberry cheesecake. Dessert lovers can take the full behind-the-scenes factory tour to see how their favorite flavors are made and stop by the gift shop to take a pint (or three) to go.
If you visit Gates Bar-B-Q, make sure you know these four words: burnt ends on bun. Duff swears by this juicy brisket sandwich, "where the fire actually kisses the meat." Again, don't say "on a bun" or "burnt ends." Just say "burnt ends on bun," and maybe, like Duff, you'll say "best barbecue ever."
When Miss Robbie Montgomery, an ex-background singer for Ike and Tina Turner, hung up her microphone she decided to pick up a spoon and start cooking the soul food recipes her mother taught her as a girl. Guy loves her mac 'n' cheese, not to mention the sass she serves along with it.
New Orleans natives know that for making friends, you have to eat Gumbo Z'Herbes on Holy Thursday (the more greens used, the more friends). On The Best Thing I Ever Ate, John Besh nearly licks his bowl clean, just like others do with the fried chicken, hot sausage and red beans and rice.
This Oklahoma smokehouse keeps locals coming back for smoky brisket and The Pig Sickle, a pork rib patty sandwich. On Outrageous Food, Aaron McCargo, Jr. says Jigg's steakhouse has "a total lack of portion control," noting such creations as the towering Wooly Burger with 2 pounds of ham.
Situated in New York City's famed Essex Street Market, Shopsin's menu is as eclectic as the market's vendors. Aarón Sánchez obsesses over Shopsin's ebelskivers, or as he calls them, "pancake pockets of love." For a spicier bite, try the T-rex sandwich made with plenty of fiery slaw.
Anne Burrell first discovered Blue Ribbon as a popular NYC chef hangout, and then discovered their signature Beef Marrow & Oxtail Marmalade. Whether you're a chef or not, Anne calls this dish perfect. If you have room for more, make sure to try the Sweet and Spicy Catfish.
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.