Eight pounds of butter go into every batch of the irresistibly flaky biscuits that they’re slinging at this homestyle joint in Union Market. Try a classic biscuit sandwich or opt for one of the daily specials, like the Adobo Lamb Biscuit. Tender pulled lamb shank is topped with a fried egg, housemade salsa verde and spicy jalapenos for added kick.

There’s much to try on Del Campo’s South American menu. The grilled octopus causa is the most-popular pick. Also delectable are the albondigas made with lamb, veal and pancetta. Another highlight is the chivito – a hearty sandwich featuring seared rib eye, mortadella, ham, provolone and a fried egg.

Chef-owner Art Smith is known for his elevated Southern cuisine, including the Fried Chicken for Two that Rocco DiSpirito devours all by himself. The chicken is brined, bathed in buttermilk and then dipped twice into a spicy flour-and-baking-powder mix to create an airy, crispy crust.

For a deliciously messy spin on a classic American staple, dig into the Onion Coleslaw Chili Dog at Midway. This juicy dog is topped with a tasty combo of homemade coleslaw and a flavorful chili featuring a secret blend of spices. Go all out by adding fries and a milk shake to your meal.

Named after Thomas Jefferson's maître d', who loved fine dining, this restaurant draws diners with its bounty of fresh dishes made from local ingredients. A standout is the Barnyard Burger: Smoky slabs of bacon and a fried egg are piled onto a cheese-topped patty, then doused in a foie gras sauce.

Satiate your craving for barbecue with a stop at Kreuz Market, where you can dig into a heaping plate of succulent meats. They’re seasoned simply with salt and pepper, which lets the oak-wood-smoked flavor shine through. Spareribs, sausage, brisket and turkey are all included in the BBQ Meat Platter.

At this all-American diner, chef Terry Chandler is serving up classics with a Southwestern spin. Guy could barely take the heat from the seasonal New Mexico green chile and lamb stew. The steak with chipotle brown butter was memorable for its "big flavor." Locals enjoy ordering the cheeseburger.

A gas station’s cafe may be the last place you’d expect to fill up on gourmet eats, but that’s what you’ll find here. Guy Fieri is a fan of the bread pudding served with a scratch-made cognac sauce, while Jeff Mauro favors a spicier treat: a Bloody Mary garnished with fried chicken, bacon and more.

Hattie B’s serves the fiery local favorite known as hot chicken in five heat levels, from Southern (no spice) to Shut the Cluck Up (not for the faint of heart). Round out your meal with draft beer, a comforting Southern side like pimento mac and cheese, and blackberry cobbler for a sweet finish.

Get your fill of biscuit-focused Southern fare here. For a sweet twist, follow Aarti Sequeira's lead and order The Gertie: Buttermilk biscuits are sliced in two, then layered with creamy peanut butter and caramelized banana jam, drenched in rich chocolate sauce and finished with crumbled pretzels. Craving a savory dish? Try the blacklock hash topped with a sunny-side-up egg.

This 24-hour spot has been satisfying hungry crowds with hearty sandwiches since 1933. Many of these beauties come with french fries stacked right on top of the meat, like the Kielbasa & Cheese or the Cap & Egg. Make the visit to take down the towering Triple Pitts-Burger. The massive creation features three burgers, capicola, fried eggs, crispy fries and cole slaw.

Locals can't wait for Magnolia Cafe's giant gingerbread banana pancakes, and lucky for them, they don't have to. Guy loved the menu, packed with everything from chipotle hollandaise sauce on eggs Benedict to jambalaya stuffed in red peppers. As he says, "come back for the food and the funk."

Head here for American dishes with bold twists, like a spicy take on mac and cheese. A puree made from roasted poblano peppers adds the kick to this creamy creation, which stars gooey mounds of pepper Jack cheese. The dish is then topped with panko breadcrumbs to create a satisfyingly crunchy crust.

This eclectic restaurant serves creative dishes that bring together the flavors of Texas in unexpected ways. Take the beef tenderloin enchiladas, for instance. Tortillas are stuffed with a blend of sharp cheeses and sugar-cured cubes of Black Angus tenderloin, then drenched in a tomatillo sauce and smothered with more cheese. After a turn in the broiler, they’re topped with a pair of quails prepared in two different ways: grilled and fried.

This spot is dedicated to locally sourced ingredients, and all of its meats are butchered in-house, including the deer for the signature Venison Enchiladas. This dish starts with the venison picadillo, a stew that’s bursting with gamey flavor. The hearty mixture is ladled between two corn tortillas to create the enchilada, which is fried, baked and then topped with a fried egg, crema and pickled onions.