This drive-thru-only joint has been serving biscuits to Chapel Hill locals and students for more than 40 years. Its signature sandwich, The Bad Grampa, was named for the movie of the same title that was filmed in the area. This breakfast dish features crunchy fried chicken, fluffy scrambled eggs, a slice of cheese and several strips of crisp bacon, all sandwiched between two halves of a fresh-baked biscuit.
Helen Turner isn’t afraid of heat: Not only does she tend the fires as pitmaster, but she also mixes up a hot sauce that really packs a punch. The sauce is key to her rib sandwich; succulent, smoky pork ribs are piled on a bun, then slathered with the sauce and finished with homemade 'slaw.
This ice cream shop continues to surprise customers with its ever-changing array of flavors (prosciutto, anyone?). For a treat that will appeal to the kid — and the adult — in you, try the Secret Breakfast. Cornflakes are baked into a crispy cookie, then folded into a bourbon-infused ice cream base.
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.
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.
This pub draws the crowds with a Tex-Mex dish that has an Irish twist. Instead of tortilla chips, the Irish Nachos start with a base of fried and spiced potato slices, which are then piled high with mounds of melty Wisconsin cheddar studded with bacon bits, fresh jalapenos, onions and tomatoes.
Step back in time with a trip to this eatery that exudes old-style charm. Try the classic burger, which is made from a recipe that dates back more than 50 years. This freshly ground burger is topped with American cheese and a housemade Thousand Island dressing, then served on a butter-brushed bun.
This boutique bowling alley offers eats and entertainment that are delightfully old-school — with a decidedly upscale twist. A highlight is the brisket-and-chuck-based Mission Burger topped with caper aioli, caramelized onions and melty cheese. Prefer a meatless option? Try the vegan burger comprised of a panisse (garbanzo-flour patty) that’s finished with guacamole and a sambal chile sauce.
Need your deep-dish fix? Head to Pequod’s, where you’ll need a knife and fork to delve into the pan pizza. The pie is baked in a well-seasoned cast-iron pan lined with a sprinkling of mozzarella, so when the pizza comes out of the oven, it has a crust of crispy, salty, caramelized cheese.
This Decatur institution may have moved to Buckhead, but it’ll never change its recipe for fried chicken. Head here on a Wednesday to grab a plate of this uniquely porky chicken (the meat is shallow-fried in pork fat). Be sure to order biscuits and to arrive early — chicken this good runs out fast.
Sports fans go here to catch a game and devour hearty eats like the Baby Back Riblets. St. Louis-style ribs are hit with a dry rub, then foil-wrapped and cooked until the meat is fall-off-the-bone tender. A turn in the deep fryer adds crunch, while a coating of Thai sesame sauce lends a sweet note.
Domenica has built up a loyal fan base with its menu of rustic cuisine inspired by Sunday dinners in the Italian countryside. Iron Chef winner Lee Anne Wong finds pasta perfection there,” it’s like you’ve left Bourbon Street and walked into Bologna,” she muses. Their house-made bucatini with shrimp is enrobed in an “unapologetic amount” of lemon-chile butter and crowned with fried oysters. The maltagliati, a type of pasta that is ripped to resemble rags, is topped with succulent braised beef shank. Chef Wong calls the first bite, “romantic.”
Kountry Kitchen was once a tiny cafe with only a six-stool countertop, but the food drew in such large crowds that it expanded to seat 175 guests. The fried catfish is one of the most-popular menu items. For this dish, the catfish is dredged in a cornmeal-flour mixture, then seasoned with spices and fried in hot oil until perfectly crisp. Candied yams and collard greens finish the plate.
Jam quickly became Jeff Mauro's go-to brunch spot, not only because the chef is named Jeffrey Mauro, but also because he’s a fan of the breakfast sandwiches and other morning staples. The menu is loaded with creative twists on brunch classics, like Malted Custard French Toast. This popular dish is topped with a macerated cherry puree laced with pink peppercorns for a floral note.
This spot takes the hot chicken game to a fiery new level with its Tender Royale. Chicken tenders are brined, fried and doused with an oil made from Carolina reaper peppers before being served on a grilled cheese sandwich. Another standout is the Battle Royale, which clocks in at 9 pounds. Cheese sandwiches are fried until golden, then heaped with hot chicken tenders. Another layer of sandwiches and fried tenders are stacked on top, then finished with a mound of sweet apples.