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The Restaurants Featured in Burgers, Brew & 'Que

Explore all the eateries that Michael Symon visited in Cleveland, Nashville and New York City.

1 / 19

Island Burgers & Shakes

Heat seekers, be forewarned: Island Burgers & Shakes in New York City gives spice a whole new meaning. Michael stopped by to visit Chef-Owner Mark Calvino and check out his Napalm Burger, which layers four outrageously spicy ingredients like housemade habanero hot sauce atop a chuck and brisket patty. “It is delicious, but it has earned its name,” Michael said. “It is hot!” To cool down the heat, Michael sipped on a sweet, chocolatey and extra-thick chaser: the Black and White Malt.
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2 / 19

Acme Feed & Seed

At Nashville’s Acme Feed and Seed, the Morales family are serving up Southern food with an international twist. Michael got a behind-the-scenes look at two of their most-popular dishes: the Beer Belly Taco — a banh mi-inspired dish featuring smoked pulled pork — and what he called “good old-fashioned comfort food,” the chicken-fried steak. He paired these comforting eats with one of their 28 beer selections on tap, the Black Abbey dark ale.
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3 / 19

Bubba’s-Q

“It’s a barbecue love story,” Michael said of Bubba’s-Q in Avon, Ohio. There, chef-owner and former NFL player Al “Bubba” Baker set out to create boneless ribs to please his wife, who wished to enjoy ribs without the sticky mess. Though the deboning process was kept under lock and key, Michael got a taste of one of their other secrets: the Bar-B-Q Baker. As a nod to one of his childhood favorites, Bubba loads this baked potato with succulent pulled pork, barbecue sauce and melted cheese.
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4 / 19

Puckett’s Grocery and Restaurant

Once a small country market, Puckett’s Grocery and Restaurant in Nashville has turned into a locals’ favorite eatery for its over-the-top barbecue dishes like the Piggy Mac. Combining two comforting classics, Chef Keith West starts with 16-hour barbecue pulled pork and tops it with creamy mac and cheese. Michael also got the scoop on the famous Deep-Fried Brownie Sundae, which he called “not for the faint at heart,” as it’s loaded with caramel, chocolate, candied bacon and pecans.
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