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.
During happy hour, locals pour into this spot for the sliders that are sold with a beer on a sliding scale based on the hour — $5 at 5 o’clock, $6 at 6 o’clock and so on. Opt for the Buffalo chicken slider. This tiny sandwich is big on flavor, thanks to the fried chicken whose corn flake-studded crust is both crunchy and sweet. Buttery Buffalo sauce and creamy blue cheese kick up the richness.
Locals can’t get enough of the chicken and waffles that Larry “Lo-Lo” White slings at his namesake Phoenix joint. The fried bird is punched up with 11 secret spices, and the waffles are made with a vanilla-cinnamon buttermilk batter. The signature dish is KK’s Combo: three pieces of extra-crisp fried chicken and two golden-brown waffles served with cheesy scrambled eggs and buttery grits on the side.
Brunch is a standout meal at this spot serving cocktails and hearty American dishes like pot roast hash. The meat is slow-cooked in a water bath and sliced against the grain to create a tender bite, then mixed with fingerling potatoes and topped with a fried egg and a rich veal reduction sauce.
Two-for-one beers aren’t the only draw at this bar, as the bratwursts are also a standout. Try The Milton: A fresh Usinger’s sausage is poached in beer, then grilled to create a charred crust. The brat comes on a pretzel bun, loaded with a buttery mix of mushrooms, onions and melty cheddar.
In the fast-paced city of New York, crepe-loving denizens enjoy fueling up at Creperie NYC’s locales. More than 75 varieties of crepes are available, including both sweet and savory options. Each one starts with a batter of whipped eggs, peanut oil, vanilla, butter, whole milk and flour, which transforms into a golden crepe after a turn on the griddle. European-inspired fillings include creamy Brie cheese from France and rich dark chocolate from Belgium.
The best Italian food is made by Grandma, and that’s just who you’ll find cooking at Enoteca Maria. Each day, the restaurant features a dish from a different region of Italy — made by a Nonna who grew up there. Grandmothers from southern Italy make the Pappardelle di Mare, filled with octopus, cuttlefish, calamari, shrimp and, of course, fresh pasta.
This cozy bistro offers French cuisine served in a chalet-inspired setting, and the beef fondue for two is perfect for sharing with a date. A tender cut of top sirloin steak is thinly sliced, then served with three dipping sauces: green peppercorn glaze, saffron aioli and romesco.
Like mad scientists of the culinary world, Jason Angeles and Justin Isip are taking those clouds of spun sugar known as cotton candy to new heights of innovation. They’ve created unusual variations on the classic concession stand treat by incorporating unexpected ingredients. Take the Fat Elvis, for instance: A massive cloud of cotton candy composed of banana sugar comes sprinkled with a flurry of powders made from real peanut butter and bacon, along with bits of bananas and strawberries.
When it comes to the ribs at this smokehouse, order them half-and-half for the best of both worlds. You’ll want to savor every satisfying bite of these mouthwatering beauties, which arrive as a split portion of wet and dry. A flavorful, housemade barbecue sauce ups the deliciousness.
This pub focuses on three of life's greatest pleasures: sausage, bacon and beer. The meatiest dish on the menu is the 5-pound meatloaf, The Bomb. Thick-cut bacon is woven together in a lattice pattern, then slathered with a hearty layer of housemade beef-and-pork sausage. Next comes a drizzle of beer-based barbecue sauce and a flurry of cracked pepper bacon. To give The Bomb that classic "loaf" shape, the chefs roll the woven bacon around the meaty fillings before the dish is smoked over apple wood.
This spot offers 120 different kinds of doughnuts 24 hours a day. It is also home to the mythical Wow-Nut, LA's first half-waffle/half-donut hybrid. The Red Velvet Lust Wow-Nut has fresh strawberries and fluffy tufts of whipped cream. Jeff and Audrey Dunham try a Wow-Nut ice cream sandwich filled with white chocolate ganache, chocolate cookies and cookie butter ice cream. “The little kid in me is doing backflips,” Jeff said between spoonfuls.
French cooking meets American comfort at this spot, where you can dig into buttery chicken fresh from the rotisserie and a mound of fluffy mashed potatoes laced with chives and Gruyère cheese. These creamy spuds are stuffed into deep-fried potato skins, baked and then finished with melted butter.
This family-run joint traces its barbecue history back more than 200 years. A tasty dish here is the chopped pork sandwich, served with slaw and topped with cornbread. Another standout is the whole hog pork plate, which delivers a delicious mixture of crispy skin and moist, tender meat.
Third-generation pitmaster Wayne Mueller starts lighting the fires and loading the meats as early as 3 a.m. at this joint. Such dedication pays off: The brisket is so juicy that no sauce is needed, and the monstrous beef ribs feature a thick, peppery crust that gives way to tender, luscious meat.