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.

In the mood for a satisfyingly meaty sandwich? Sink your teeth into the fried bologna sandwich at Martin’s BBQ. This adult version of a kids’ classic stars a hefty slab of homemade bologna with a crispy browned crust. It’s nestled in a slider roll and then topped with mustard, pickles and onions.

Crowds flock here for ’cue like the Memphis-style dry ribs that are seasoned with a dozen or more spices. These ribs are so juicy you won’t even miss the sauce. One unexpected place you will find barbecue sauce is in the nachos, which also feature pulled pork, cheese sauce and jalapenos.

This upscale burger joint slings hormone-free, house-ground patties and local craft brews. A must-try is the Poutine Burger Special: This patty comes served on a house-baked bun and is topped with french fries smothered in gravy, a slice of cheese and a runny fried egg.

Celebrity fans can’t get enough of the delectable cupcakes that Ivey Childers churns out here and at her Brentwood locale. Marc Murphy favors the Spoiled Rotten: This apple-studded cupcake is piled high with a mound of apple cider frosting doused in butterscotch ganache and covered in sugary pecans.

If you’re looking for a true Austin vibe head to Odd Duck for Texas-inspired farm-to-table cuisine. If you’re looking for the weirdest dish Jeff Dunham and his wife, Audrey, have ever tasted, try the chicken-fried fish head. Oven-poached fish heads are deep fried and placed on a dish staring up at the diner. “We’ve been given some beautiful dishes … this is not one of them,” says Jeff. But with the first bite, he and his wife are won over by the crunchy, pumpkin seed crust and the tender fish. 

Head here for decadent treats like the massive Pumpple Cake. Pie and cake are creatively (and deliciously) combined to form the Pumpple. A top layer of apple pie-stuffed vanilla cake is stacked atop a base of pumpkin pie-stuffed chocolate cake, with buttercream frosting holding this beauty together.

In need of some ooey-gooey, cheesy goodness? Head to El Vez for the Macho Nacho Platter. These next-level nachos feature fresh corn tortillas that are deep-fried, then smothered with three delectable cheeses that are spread evenly on every chip. Bold chorizo and black beans add to the flavor.

Alex Guarnaschelli heads off the beaten path to indulge in her guilty pleasure: the short-rib hash served at this butcher-shop-turned-restaurant in Ashtabula, Ohio. She likens the dish to “a turbo eggs Benedict times 10.” Two poached eggs and a creamy hollandaise sauce complete the buttery creation.

This casual tavern made a name for itself with hearty upscale eats. Michael Symon, for one, can't get enough of the Chicken Before the Egg dish that he describes as "one delicious, gluttonous mess." A housemade English muffin loaf is grilled in duck fat, then smothered with pan-fried chicken livers, followed by a flurry of candied maple bacon; a rich fried egg completes the plate.

This spot delivers a scrumptious, supersized take on the classic Italian pastry known as cannoli. Thinly rolled dough is cut into a large oval shape, fried into a crispy shell and dipped in chocolate. The massive creation is then stuffed with 36 miniature cannoli featuring a rich ricotta filling.

The name may be Supper, but this spot is known for its brunch dishes. Waffles, for instance, are turned into a sweet sandwich with praline ice cream and bruleed bananas, or transformed into red velvet decadence. And then there is the Bacon Babka, which features homemade dough, bacon and brown sugar.

Head to this cafe for fresh takes on American breakfast favorites, like the Banana Nut Bread French Toast. This crowd-pleasing dish starts with banana-walnut bread that’s made from scratch in-house. Slices of the fresh-baked bread are then dipped in an eggy batter, cooked until golden brown and served with powdered sugar, fresh bananas and crunchy walnuts on top.

This Pacific Northwest restaurant reinvents comforting rustic dishes by adding new twists. One such creation is the Bacon Apple Pie. Chef-Owner Jenn Louis starts with a sweet, flaky crust and buttery apple filling, then takes the treat to the next level by topping it with a lattice made of bacon.

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.