Visit All the Restaurants Featured on Carnivorous
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At Black's Barbecue, the oldest family-run barbecue joint in Texas, slow-cooked ribs, brisket, sausage and more are the lay of the land. Don't expect to drown your meal in BBQ sauce here; Black's does its meat the old-fashioned way, so nothing gets in the way of its distinctive sweet smokiness.
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After growing up around his family's butcher shop, owner Thomas Odermatt opened this Bay-Area food truck and has made a name for himself serving only two standout menu items: rotisserie chickens and porchetta sandwiches.
Bolton's Spicy Chicken & Fish
This double-spiced chicken at this Nashville restaurant is known to be the hottest fried chicken in town–each bite gives a slow-building, lip- and tongue-tingling burn. Add to the fire by ordering the hot catfish.
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Chauhan Ale & Masala House
This contemporary Indian restaurant from Maneet Chauhan serves up dishes influenced by Southern cuisine and an array of creative cocktails.
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Joe's Steaks + Soda Shop
Aiming to find fans beyond the classic meat-and-cheese lovers, this offshoot of the original Joe’s makes vegetarian cheesesteaks, plus a number of other non-meaty options. But meat-lovers will appreciate the hand-cut rib eye on the classic.
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This high-end Philadelphia steakhouse is a must-try for any cheesesteak lover: Their $120 Cheesesteak is made with wagyu ribeye, foie gras, onions, and truffled cheese whiz on a fresh-baked sesame roll. The over-the-top sandwich is served with a 1/2 bottle of Champagne.
Learn More: Barclay Prime
Among the newest styles of barbecue is one employing a mustard-based sauce, Eastern European spices and applewood-smoked meat. It’s a style innovated by Michael Symon and practiced masterfully at his restaurant Mabel’s BBQ. This is a casual, laid-back place with industrial lighting, exposed brick and communal picnic tables with folding chairs — the perfect setting to chow down on "pig parts," sandwiches with burnt ends, or a plate of kielbasa and spare ribs with housemade kraut, accompanied by a craft beer or bourbon from Mabel’s impressive selection.
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In a town known for hot chicken, it’s only natural that the regional delicacy would make its way onto a plate of nachos. Party Fowl is just the spot where chicken meets chip. For the Nashville Hot Chicken Nachos, tortilla chips are fried with bacon, then loaded with white beans, avocado, jalapenos and more. The kick comes from spicy nubs of Nashville hot chicken sprinkled throughout. Temper the heat with a beer or cocktail. Options include a Bloody Mary topped with fried Cornish game hens.
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Parkway Bakery & Tavern
Since it opened in 1911, Parkway Bakery & Tavern has been a neighborhood landmark serving iconic "poor boys," or "po' boys" for the tourists. Served with shrimp, oysters and sometimes roast beef, this Louisiana staple is sure to satisfy. Come to try the three-foot long Bayou Beast, a poor boy stuffed with three pounds of fried shrimp, gator sausage, roast beef and cheese.
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Bowery Meat Company
This meat-centric restaurant is much more than a traditional steakhouse; it’s a carnivore’s paradise. Diners can choose from a selection of cuts that includes pork rib eyes, veal chops and New York strip steaks. And the dessert is just as indulgent as the main course. Opt for the chocolate and banana brioche bread pudding. This treat proves to be an irresistible combination of textures and flavors, with a crisp crust, gooey center and creamy scoop of ice cream perched on top.
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Gourdough's Public House
You'll find more than two dozen great doughnuts at Gourdough's, but the Black Betty is the reigning queen. It's filled with blackberry jam, glazed with cream cheese icing and topped with cake-mix crumbles, honey butter and a heaping scoop of vanilla ice cream. Customers also line up for their two-for-one, Texas-sized Donut Burgers.
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Duck, Duck, Goat
At Duck, Duck, Goat, Top Chef champion and Chicago master chef Stephanie Izardreinvents Szechuan chicken by getting rid of the tongue-searing heat that blows your palate in favor of grassy low-heat shishito peppers. Her char siu, or barbecue ribs, are cooked sous vide until tender, then brushed with bourbon-and-honey-infused hoisin. Noodles are hand-pulled and have a soulful chew.
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Good Stuff Eatery
Next Iron Chef contestant Spike Mendelsohn turns out perfect patties and impeccable shakes at this spot. With so many tasty eats coming out of the kitchen, Jenni Farley said it smelled “like heaven” when she visited with Michael Symon. The pair slurped down toasted-marshmallow milkshakes made with a fresh custard base and crowned with a quenelle of whipped cream. Michael raved about the Coletti’s Smokehouse burger, whose cheese-slicked patty comes stacked with applewood-smoked bacon and onion rings.
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Bub and Pop's
Chef Jon Taub trained in French cuisine, but it’s this Philly native’s knack for crafting hoagies that draws the crowds. Everything is scratch-made, including the condiments that adorn his creations like the Jewish Hoagie. This beauty stars four kinds of meat, including brisket braised for 14 days.
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Mussel & Burger Bar
Chef-Owner Fernando Martinez churns out gourmet burgers at this hot spot. His creativity shines through in menu items like the Argentinean burger. A brisket-sirloin patty is piled high with a mound of caramelized onions and smothered in provolone cheese, then topped with a chorizo patty. The Double Southern Belle burger also ups the meaty, cheesy ante with two 8-ounce Black Angus beef patties blanketed in pimento cheese, then stacked between six slices of fried green tomatoes.
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Twisted Soul Cookhouse & Pours
Customers flock to Twisted Soul Cookhouse & Pours in Atlanta, for Chef Deborah Vantrece’s globally-inspired fusion soul food. Guy loved the Southern Seafood Louie Salad, a play on the traditional Crab Louis salad, with poached crab, shrimp and lobster, roasted corn vinaigrette, avocado-spiked hoe cakes and mango vinaigrette over baby arugula. “There’re not many salads that I would order again. I would order that every time,” he said.
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Only open on Saturdays, this small backyard BBQ offers a simple menu of purely delectable eats, including brisket, chicken and ribs. Resident pitmaster Tootsie has perfected the art during the past 40-plus years. The result? Mouthwatering meat that falls right off the bone.
Learn More: Snow's BBQ
Highlands Bar & Grill
Eight-time James Beard Foundation Award finalist Highlands Bar & Grill in Birmingham makes refined Southern food backed with classic French technique. Its style is captured perfectly by its baked grits. This signature appetizer is a light, almost souffle-like cake of locally ground grits, cheese, egg, butter and white pepper baked in an individual portion. Served with a rich, buttery sauce, the dish is overlaid with wild mushrooms and country ham and garnished with fresh thyme.
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Comfort food, locally-sourced wines and classic cocktails reign supreme at Wayfare Tavern, Tyler Florence's signature restaurant in San Francisco's Financial District. Perfect for power-lunching and romantic dinners alike, the tavern's menu changes often to reflect seasonal and local availability.
Learn More: Wayfare Tavern