Food Paradise is a television series narrated by Jesse Blaze Snider (formerly by Mason Pettit) that features the best places to find various cuisines at food locations across America. Each episode focuses on a certain type of restaurant, such as "Diners", "Bars", "Drive-Thrus" or "Breakfast" places that people go to find a certain food specialty. New episodes currently air on Wednesdays at 9 p.m. EST on the Travel Channel.
America's Oldest Ice Cream Company - ice cream consisting of high butterfat content (makes it creamier) - Mint Chocolate Chip, Cookies and Cream, Cookie Dough, Peanut Butter, Butter Pecan, English Toffee Crunch
"Strawberry Fields Sundae" (cheese cake, strawberry ice cream and strawberry topping and whipped cream), "Forbidden Broadway Sundae" (chocolate "blackout cake", ice cream, hot fudge topped with whipped cream), "Can't Say No Sundae" (humble pie, ice cream, banana and hot fudge with whipped cream), "Frrrozen Hot Chocolate" (frozen drink with 15 different blends of chocolate a topped with whipped cream), Guinness World Record "Golden Opulence Sundae" ($1,000 ice cream sundae with Tahitian Vanilla ice cream infused with Madagascar vanilla beans and edible gold leaf topped with Paris dried fruit, 23-karat gold-covered almonds, gold sugar flowers, passion fruit caviar and gold flakes served in an Amedei Porcelana & Venezuelan Chuao chocolate, 23K edible goldleaf-lined Baccarat crystal goblet eaten with an 18K gold spoon.
Breakfast quesadillas, "Cranberry Melt" (turkey with Swiss cheese and cranberry sauce on toast) "Mom's Meatloaf" (served with mashed potatoes and gravy), "David's Delight" (omelette stuffed with lox, cream cheese and capers)
8, 16 & 24-ounce prime rib "The Baby Dame" (40-ouncer), "The Big Bulgalshy" (64-ouncer), "The Amazing Alyssa" (72-ouncer), "The Mighty Lind" (88-ouncer), "The Legendary Halaka" (96-ouncer), "Holly Scmidt" (125-ouncer)
*Bleeding Heart Bakery – "Bacon Pork Pocket" (deep-fried bacon-wrapped pork sausage croissant with horseradish mustard sauce)
*David Burkes Primehouse – Mini bacon burger dipped in beer cheese sauce
*Sable Kitchen & Bar - Applewood-smoked bacon pretzel with bacon jam & smoked pepper dip
*Red Butter – Bacon Chili Gulab jamun (Indian dessert – donut hole with ground-up bacon and chilies soaked in syrup and topped with brittle)
*Atwood Cafe Bacon pop-rocks, bacon gummy black peppercorn cherry candy, bacon fruit roll-ups and bacon Pixie Stix
*Gemini Bistro/Rustic House - Panchetta Ravioli with a bacon vinaigrette topped with a crispy pancetta chip
Burgers with secret seasoning blend on a toasted sesame bun with cheese, lettuce, pickles, tomatoes and onions. Also with bacon and sautéed onions. "Star Burger" (two cheeseburger pattys laid with knockwurst)
2½-pound dry-rubbed spare ribs with traditional Memphis-style barbeque sauce.
Memphis in May BBQ Festival
*Cool Smoke - Pork shoulder infused with apple juice and secret spice rub.
*Natural Born Grillers (NBG) - Honey mustard glazed "million dollar"-rub brown sugar pork ribs basted with apple juice, smoked for 6 hours.
*Fatback Collective - Wood-smoked whole purebred hog.
Yorkshire-style pies ("Royal Pies") "Steak and Ale Pie" (mini pie with beef stewed with seasonal ale, garlic, shallots, carrots, plum tomatoes, Worcestershire sauce and original spice blend of rosemary, sage, marjoram)
"Bowl of Red" (Brisket, chuck, round, and shoulder meats, with a spice mix of dried onions, cilantro, oregano, cumin, and garlic powder, tomato juice, bock beer and 5 pounds of chili powder) "Frito Pie" (Fritos chips with cheese and chili)
Turkey & White Bean Chili (ground turkey, sautéed serranos, jalapeños, red & green bell peppers, chopped garlic, onions with a spice blend of black pepper, smoked paprika, ancho chili powder, cumin, sage, and garlic salt, chicken broth and white beans), "Brisket & Bean Chili" (Texas Red-style chili with beans)
Butcher & build-your-own burgers. Wildgame burgers (elk and bison burgers). Prime Blend Beef Burgers - "Chicago Steakhouse Style" (6-ounce 100% prime beef patties seasoned to order, char-grilled, toasted buns and dressed with any of the 15 house-made toppings)
(Northside) Chicago, Illinois
Chicago-style create-your-own deep dish pizza with signature caramelized pan-style crust. (1-pound cast iron pan filled with dough, whole milk mozzarella, tomato sauce, sausage and mushrooms)
4½-pound lobsters. "Lobster Savannah" (1 1/4-pound lobster stuffed with shrimp & scallops in a "Newberg" sauce—butter, flour, half & half, sherry, and paprika, topped with aged provolone, roasted green & red peppers, grated parmesan cheese baked in the oven) Lobster rolls and "Lazy-style" shelled lobster.
Part Korean cafe and part taqueria. Korean barbecue beef taco (beef marinated in soy sauce, pineapple juice and sugar, sliced onion, hot sauce and sesame soy salad in a soft flour tortilla) Sesame fries tossed with red pepper flakes and "bibim-bop" (spicy beef on top of white rice with a fried egg)
Winner of Manliest Restaurant in America. "Burnt Ends" (19-hour smoked beef brisket ends) "Z-Man Sandwich" (Slow-smoked brisket and provolone cheese topped with two crispy onion rings on a Kaiser roll) "hog-O-Maniac" (pulled pork, smoked pork ribs and pork sausage with Texas toast and pickles)
"Jimmy's Favorite" (Reuben sandwich - corned beef, Swiss cheese and sauerkraut, topped with thousand island dressing in between two latkes (potato pancakes) instead of on rye bread served with a Chicago-style pickle and cole slaw), "Drew's Favorite" (meat loaf sandwich with caramelized onions, sharp cheddar, lettuce and tomato topped with Russian dressing), "The Cowboy" (roast beef sandwich with cheddar, coleslaw and red onions topped with barbecue sauce), "The Spudnik" (hot pastrami & corned beef on rye with melted Swiss cheese topped with cole slaw, fries and Russian dressing)
"Jerry's B.L.T." (buttermilk, hot sauce and corn meal fried green tomatoes, two slices of applewood bacon and two slices of Benton's Tennessee country bacon, white American cheese and iceberg lettuce and arugula between challah bread topped with mayo and Louisiana crystal hot sauce), "Diego A." (steak, avocado, cheese on a pretzel bun topped with adobe sauce), "Miles S." (turkey, mozzarella and cranberry sauce on a multi-grain bun), "The Zippy" (grilled cheese sandwich with portobello mushrooms, basil, jalapenos and grilled onions)
"Home of Submarines" - "White House Special" (2-pound, 2½-foot long submarine sandwich on shredded lettuce, provolone cheese, Italian bologna, capicola and Genoa salami, onions, tomatoes, diced Italian peppers topped with oregano and oil on fresh baked Italian bread), "Six Foot Sub for the Stars" (Italian sub)
"World's Best Baked Ham" – "Ferdi Special" (baked glazed smoked ham and roast beef po'boy with shredded cabbage and pickles topped with 6-ounces of "debris" – shredded roast beef stewed in beef stock and gravy)
"The Bentley" (¼-pound seasoned filet mignon topped with bacon mayo (chopped bacon, bacon grease & black pepper), blue cheese crumbles, grilled onions and spinach on fresh baked ciabatta bread served with homemade potato chips), "Turkey Dinner Sandwich" (dark & white meat turkey, stuffing, dried cranberries and grilled onions on sourdough bread served with a side of gravy), "The Pot Roast Sandwich" (beef stew inside a hollowed out ciabatta bread topped with a potato pancake), "The Appetizer" (3-sandwiches-in-1 – 2-pound B.L.T. with 4 slices of bacon, lettuce, tomatoes, 2 hamburger patties, 2 fried eggs and 2 grilled cheeses)
King-sized Philly-style steak sandwiches – "King Size" (6-ounces of thin sliced ribeye beef with three different kinds of cheeses, grilled onions, mushrooms and peppers topped with signature marinara sauce on an 8-ounce steak roll served with double-fried fries and gravy), buffet of toppings for steak sandwiches
21 "Juanwiches" - "#14 San Diego" (red wine vinegar, olive oil citrus & garlic marinated beef round, melted cheddar and oaxoca cheese, fried red potatoes, tomato, onion, avocado, and jalapeno rajas topped with mayo pico de gallo and salsa verde on buttered bolillo bread), "#20 Jerusalem" (Shawarma-spiced chicken, tomato, onion, lettuce topped with feta cream sauce on white bread), "#17 Venice" (spaghetti, salami, provolone cheese, char-grilled onions topped with sour cream on baguette bread), "#8 Paris" (ham, bacon and tomatoes topped with dejon mustard on French bread), "#18 Houston" (beef, sausage, grilled onions topped with Texas-style barbeque sauce on bolillo bread)
Four cheese (sharp cheddar, Fontana, smoked gouda & Velveeta) and bacon mac n' cheese stuffed into a one-pound meatloaf (made with diced onions & green peppers, ketchup, yellow mustard, salt, black pepper, eggs and saltine crackers) topped with ketchup and served with a side of mashed potatoes and green peas
"Meat Loaf Stacks" (three slices of top grade chuck meat loaf seasoned with beef & chicken base, onions, ketchup, hot sauce, A1 sauce, oats, chili powder and parsley mixed with eggs and breadcrumbs baked and grilled served on top of mashed potatoes, smothered with mushroom & onion gravy and cheddar cheese sauce and topped with fried onion rings)
Traditional German-style meat loaf (Ground pork, beef & veal meat mixed with pureed carrots, onions & garlic, parsley, eggs, mustard, ketchup Tabasco and Worcestershire sauce stuffed with hard-boiled eggs wrapped in bacon and topped with onion sauce served with mashed potatoes on the side)
Meat Loaf Sandwich (ground pork, beef, veal & duck meat mixed with ham trimmings, sautéed leaks, onions & portabella mushrooms, eggs, homemade breadcrumbs tamarind BBQ sauce, ground cumin, paprika, black pepper, salt, garlic powder, chili powder, cayenne pepper and dried thyme baked and smothered with house-made gravy and placed on frisé topped with crispy buttermilk onions between French bread)
Buffalo Meat Loaf (2½-pounds of ground buffalo meat and ½-pound ground pork mixed with diced onion, carrots and red peppers, toasted breadcrumbs, BBQ sauce and eggs baked into a loaf then grilled and topped with house-made onion gravy served with skin-on mashed potatoes and a vegetable medley)
Meatloaf cupcakes – "The Mother Loaf" (ground beef, pork & veal mixed with onions, celery & red pepper, ketchup, mustard, eggs, Worcestershire sauce and a blend of crackers & oatmeal baked into cupcake molds topped with mashed Yukon Gold potatoes as icing served with a side of demi-glace), "Herby Turkey" (Ground turkey meat loaf cupcake topped with stuffing and a side of cranberry sauce)
"The Pastrami Burger" (1/4-pound burger topped with 1/2-pound pastrami, provolone cheese, pickles and yellow mustard), "Zombie Burger" (stack of 3 beef patties, cheese, hot links, bacon and 2 onion rings), "Chipotle Burger" (topped with cheese, fries, bacon, spicy ketchup and a fried egg), "502 Mega Meal" (pound of fries, 1/2 of pastrami, chili, ribeye steak and cheese topped with jalapenos and fried onions)
"Maid-Rite" (loose meat sandwich – scoop of Omaha ground beef topped with American cheese, pickles, chopped onions, ketchup and yellow mustard between steamed buns served with homemade potato chips), "Cheese-Rite" (with white cheddar cheese) "Blue-Rite" (with blue cheese on a ciabatta bun), "Rare-Bit" (with marble rye and white cheddar cheese sauce)
Hot Dog Paradise 2: The Missing Links (2013)
"The Home Wrecker" (A 1-pound 3½-inches long all beef hot dog deep fried and topped with habanero sauce, nacho cheese sauce, jalapenos, grilled onions & peppers, spicy chili sauce, cole slaw, lettuce, tomatoes and shredded cheese on a toasted bun), "Egg Dog" (topped with habanero & cheese sauces and a fried egg), "Taco Dog", (topped with chili, lettuce, tomatoes and shredded cheese), "Pepperoni Dog" (topped with jalapenoes, mustard, cole slaw, pepperoni and shredded cheese), "Junkyard Dog" (topped with yellow mustard and cole slaw), "Buckeye Dog" (topped with chili and ketchup), "Nacho Dog" (topped with nacho cheese, chili and jalapenoes)
*American – "Coney Dog" Dearborn sausage 90% beef 10% pork lamb skin casing grilled hot dog topped with secret-spiced creamy Greek-style meat chili sauce, Beligan mustard, chopped vidalia onions on a steamed bun
*Lafayette "Coney Dog" - hot dog topped with secret Greek-style spicy chili sauce, yellow mustard and Spanish onions on a steamed bun)
"Michigan's" (Coney Island hot dogs – White Eagle brand grilled no casing frankfurters, meat chili sauce with papariki, garlic powder and 7-different secret spices, yellow mustard and chopped onions on a steam bun)
"Whistle Pig" (Pork & beef skinless hot dog wrapped in bacon deep-fried and smothered in signature cheese sauce topped with red peppers or dill relish, mustard or ketchup, jalapenos, onions or sauerkraut on a toasted bun) served with "Piggie Tail Fries (thin-cut curly fries), "Poutine" (Canadian-style straight-cut fries topped with cheese curds and gravy), "Bruno's Reuben Dog" (hot dog topped with Swiss cheese, corned beef, thousand island dressing and sauerkraut)
"Doggyzilla" (steamed-grilled hot dog or bratwurst topped with Asian slaw, shredded seaweed, wasabi mayo and teriyaki sauce on a roll), "Umai" (hot dog smothered in Japanese mayo, teriyaki sauce, pickled radishes and seaweed), "Banh Mi" (hot dog topped with cilantro, shredded vinegar-pickled carrots & diakon and Sriracha sauce), "Kimchi Pyro" (spicy hot link topped with Kimchi, spicy mayo and cucumbers), "Dirty South" (hot dog topped with chili, cheese and onions), "All-American" (topped with cole slaw, cheese, bacon and barbeque sauce), "Nut & Jelly" (topped with Chex cereal, peanut sauce, jelly and granola)
"The Seattle Grunge" (All-beef grilled hot dog topped with garlic cream cheese, onions straws, chopped tomatoes and scallions on a fresh baked toasted bun), "Windy City" (Chicago-style hot dog), "Texas Hold 'Em" (bacon-wrapped hot dog, cheese, scallions and barbeque sauce), "Bronx Bomber" (hot dog with sweet carmelized onions, spicy mustard and sauerkraut), "Desert Dog" (Mexican-style hot dog topped with red onions, cilantro, tomatoes and fried tortilla strips), "Big Kahuna Dog" (Hawaiian-style hot dog with pineapple, onions, and tomatoes), "Fiesta Dog" (topped with guacamole, lettuce, and tomatoes), "Philly Surf and Turf" (fish cake wrapped hot dog deep fried topped with Amish-style pepper hash)
"House of the Colombian Hot Dog" – "Colombia" (topped with pineapple, mayo, potato sticks and a quail egg) "Edgar Special" (dessert hot dog topped with whipped cream, dried fruit, pineapple and strawberry sauce), "Super Edgar" (topped with shrimp and crab) "Chilean" (hot dog covered in guacamola and tomato), "Agrentina" (topped with eggs, mozzarella, ketchup and mayo), "Venezuelan" (topped with cole slaw and spicy hot sauce), "The Brazilian (topped with masjed potaoes, onion and corn)
World-Famous Smithfield Ham Rolls (Thin sliced Smithfield Country Ham on a buttered sweet potato buscuit), Pork & Apples (braised thick-cut pork shanks with caramelized Granny Smith apples and asparagus topped with green peppercorn veloute), Pork Wings (fried petite pork shanks tossed in house-made wing sauce)
Amana Meat Shop & Smokehouse pork/ham products - Honey Apple Pork Chops (marinated in apple cider, honey, pepper, garlic powder, lemon juice and soy sauce char-broiled to perfection), Smoked pork chops, Jager Schnitzel (cracker meal-coated pork cutlet grilled in butter topped with mushroom gravy and served with spaetzel)
World-Famous Breaded Pork Tenderloin Sandwich (4-ounce center-cut pork loin marinated in buttermilk, eggs and flour breaded in Saltine cracker crumbs and deep-fried layered on a 5-inch bun topped with lettuce, onions and tomatoes served with crinkle-cut fries)
Pernil Asado (pulled pork shoulder rubbed with salt, diced garlic and mojito marinade made with vinegar, sour orange, garlic, salt and oregano roasted for 2 1/2 hours shredded and topped with sauteed white onions and mojito sauce), Masas de Puerco Fritas (fried pork chop chunks marinated in bay leaves, salt, garlic, papriki and lemon juice deep-fried and topped with onions), "The Cubano" (pressed pork sandwich with cheese, pickles and mustard), "Medianoche" (midnight Cuban sandwich with cheese and pork on an egg bread)
Whole pig brined in a bath of garlic & chili flakes, rubbed with guajillo chili placed on a mesquite wood fire spit - Pork Tacos (5-ounces of pork, lime, tortilla and cotija cheese served with "salsa curda" made with jalapenos, white vinegar & sauce and "salsa madre" made with toasted red onions & oregano), Pork Ribs (fall-off-the-bone pork ribs)
Cochon means "pig" in French – Braised Pork Cheeks (seasoned with salt & pepper seared in pork fat served with sweet corn grits and topped with sauteed mushrooms), "Boudin Balls" (fried pork sausage with pickled peppers)
"Grandma Maroni's Famous Meatballs" (A pound of ground chuck, grated onions, fresh garlic, grated Pecorino Romano cheese, fresh basil, homemade breadcrumbs, eggs and milk baked in the oven and served with Pomodoro sauce with fresh basil and romano cheese over spaghetti)
Customized Meatballs (four beef meatballs made with ground chuck, salt, chili flakes, fennel seeds, fresh oregano & parsley, stale cubed baguettes, eggs and ricotta cheese with your choice of sauce & pasta and served with focaccia bread in a bowl)
Create-your-own Meatballs – Traditional Meatball Sandwich (beef meatballs made with ground chuck, fresh herbs, parmaesan cheese and homemade breadcrumbs, tomato sauce and melted aged provolone on a toasted long roll)
"Bartolini Meatball" (world famous beef meatballs made with soaked Turano bread served with "red gravy") 10-pound meatball submarine sandwich (5-pounds of meatballs topped with 1-pound of red gravy (tomato sauce), sweet peppers, and mozzarella baked in the oven)
"Boudin Balls" (Cajun-style meatballs made with Boudin sausage stuffed with a pork, rice and chayene, shaped, battered in breadcrumbs and deep-fried served with their secret sauce of mayonnaise, ketchup, mustard, hot sauce, Worcestershire sauce and Cajun spices)
One Pound Meatball (a double-baked Kobe beef, pork and veal meatball mixed with dried spices, eggs, white bread, caramelized white onions and chicken stock smothered in ragu sauce and whipped ricotta topped with pecorino cheese, parsley and olive oil served in your own personal cast iron skillet)
"Pizza Margherita" – (San Marzano tomato sauce with sea salt, fresh basil and fresh mozzarella fior de latte topped with extra virgin olive oil baked in a wood-burning brick oven) "White Pie" (pizza with clams and garlic), "The California" (pizza with mozzarella, a combo of Calabrese and Sorano peppers, caramelized deep-fried onions, hand-sliced Piave cheese and North Beach honey)
"Chili Bomb Pie" (secret red sauce, three-blend cheese and pepperoni topped with tater tots, chili, Cheese Whiz and scallions all in the center of the pie), "Le Hog (white sauce, cheese, bacon bits, Canadian bacon, sausage, ham and hamburger meat), "Philly Cheese Steak" (red sauce, mozzarella, cheesesteak meat, banana peppers, onions, mushrooms and provolone), "Bengal Tiger" (Indian-flavored pizza with a green pesto sauce topped with tandori chicken, crab meat, hearts of palm and cilantro)
Colorado Style Pizza - "Mountain Pies" (14-pound pies made with 7 pounds of dough with braided crust, 2½-pounds of mozzarella cheese, sausage, green peppers and pepperoni), "The Combo" (tomato sauce, cheese, onions, green peppers, mushrooms, sausage and peperoni) "Dude Ranch Pie" (ranch sauce, bacon, tomatoes, chicken and two kinds of cheeses) Pour honey over unfinished crust for dessert!
"Crab Rangoon Pizza" (cream cheese, crab, mozzarella and asiago cheese, green onions and topped with fried wontons or "crispy cracklin's" drizzled with sweet chili sauce), "Thai Chicken Pizza", "Kung Pao Chicken Pizza"
Savory Pizzas - "The Freudian Slip" (bratwurst, sauerkraut and cheddar cheese), "The Doc Holiday" (topped with turkey, stuffing gravy and cheddar cheese), "The Doc Mac" ("Big Mac-inspired pizza made with Thousand Island dressing, beef, pickles, onions, mozzarella and cheddar cheeses and topped with lettuce), Dessert Pizzas - "Peanut Butter and M&M Pizza" (creamy peanut butter and topped with M&M's), "Freedom cheesecake Pizza" (topped with red [strawberries], white [cream cheese] and blue [blueberries]), "Dr. Sam's German Chocolate Cake Pizza" (chocolate pizza crust covered with caramel sauce topped with chocolate chips, nuts and coconut)
Kentucky Fried Chicken (secret herbs and spice rubbed, dipped, breaded and deep-fried chicken served with country sides like corn pudding, stewed tomatoes, mock oysters, mashed potatoes, spinach casserole, beets and baked apples)
Fried Chicken-and-Biscuits – "The Reggie Deluxe" (Fried chicken made with Texas Pete hot sauce, secret spice mix, coated in dry flour & black pepper mixture and deep-fried, two slices of thick-cut bacon and American cheese on top of a buttermilk biscuit topped with a fried egg and sausage gravy), "The McIsley" (Fried chicken with "chickle" (crinkle-cut dill pickle chips), stone-ground mustard and local honey on top a biscuit)
"Red Velvet Fried Chicken" (3 pieces of savory brined chicken soaked in red velvet cake batter, deep fried in homemade red velvet breading served with cream cheese mashed potatoes and cocoa-infused slaw)
"Chicken & Waffles" – (4 pieces of secret seasoned fried chicken fried in a cast iron skillet 2 secret recipe waffles served with butter and maple syrup), "The Herb Special" (fried chicken smothered in gravy and 2 waffles)
Tennessee-style "Hot Chicken" (deep fried and smothered chicken in their extra spicy and thick secret hot sauce served atop two slices of white bread) Different degrees of spice (100 degrees – mild, 200 degrees – medium, 400 degrees – hot!)
"Sweet & Sassy Ribs" (full rack of pork ribs seasoning rubbed, marinated and cooked in vinegar smothered in signature sweet & sassy barbeque sauce served with black eyed peas and mac n' cheese or corn and mashed potatoes) World-Famous Fried Chicken (marinated and seasoned meat and dark meat breaded and flash-fried smothered in beef gravy served with grits)
"Georgia Peach Cobbler" (fresh peaches smothered in homemade brown sugar, nutmeg & cinnamon cobbler sauce topped with a candied crust served a la mode), "Southern Special" (3 entrees including meatloaf, chicken & dumplings, roast pork, country fried steak, roasted turkey, and baked or fried chicken and 3 sides including fried green tomatoes, sweet potato soufflé and tomato pie)
Cafeteria-style soul food – Oxtails (oxtails seasoned with salt & pepper, garlic powder and secret spices cooked with chopped vegetables smothered in beef gravy served with signature mac n' cheese and corn beard)
Southern-style Catfish (spicy cornmeal breaded farm-raised deep fried catfish topped with hot sauce and served with collard greens, candied yams and a corn bread muffin), lemon meringue pie, strawberry cake and sweet potato pie
Cajun-style soul food – "Chicken and Andouille Gumbo" (pan-braised chicken & andouille smoked sausage with the "holy trinity" of oinions green bell peppers and celery cooked in a 150-year-old cast iron pot with chicken stock & dark roux served with white rice), "Blackened Louisiana Drum" (drum fish seasoned & blackened in a cast iron skillet with drawn butter, topped with lump crab meat and chipotle compound butter and served with mashed potatoes and veggies), Cajun Jambalaya, Stuffed Soft Shell Crab
World-Famous Fried Chicken (seasoned with salt, pepper & secret seasoned, twice-floured, battered and deep-fried chicken served with mac n' cheese, lima beans and collard greens) Okra Stew (made with tomatoes, onions & ham)
Pastrami on rye (One pound of steamed pepper-crusted pastrami piled high on rye bread with mustard and a pickle), Reuben sandwich (open-faced corned beef topped with sauerkraut and melted Swiss cheese on top of rye bread)
Corned Beef Reuben (house-cured corned beef, sauerkraut, Swiss cheese on top homemade grilled rye bread topped with Russian dressing) #97 "Lisa C's Boisterous Brisket Sandwich (hand-pulled beef brisket in signature BBQ sauce on a soft bun served with maplewood-smoked baked beans)
Deep fried hamburgers (tempura battered) topped with grilled onions, tomato, lettuce and "Sumo Sauce" (Thai basil and chili sauce), "Six Feet Under Challenge" (finish 6 deep-fried hamburgers, fried mac and cheese balls, fried Twinkies, fried Oreos with six different sauces, whipped cream and chocolate sauce).
Deep fried cheese (with fresh-made provolone cheese tempura battered served with basil marinara dipping sauce), spicy fried bacon and chedder cheese, "Death by Duck" (French fries fried in duck fat and topped with duck confit), Catfish and chips served in a brown bag shaken with seasoning salt)
Gourmet grilled cheese sandwiches such as: "Big Popper", "Rising Sun Shrimp", "Wet Hot Buffalo Chicken". Favorite: "Parmageddon" (grilled cheese sandwich stuffed with sharp cheddar, vodka and cider vinegar sautéed onion and kraut and two potato-and-cheese pierogiess) "Monte Cristo" (deep-fried grilled cheese sandwich stuffed with cordon bleu-chicken). "The Melt Challenge" (a 4-pound grilled cheese sandwich with 13 different cheeses into three slices of bread served with a half-pound of hand cut-fries and vinegar-based coleslaw)
"The Best Burger in Town": Home of the "Squeezeburger" or the "Squeeze with Cheese" (1/3-pound beef patty seasoned with salt cooked on a flat top grill and 1/4-pound of their cheddar cheese "skirt" stacked with pickles, tomatoes and onions) "Big Skirt" (extra cheese) or "Mini Skirt" (a little bit of cheese)
10 different kinds of macaroni and cheese that you can customize with bacon, veggies or panko crumbs on top. "Trailer Mac" (béchamel base of flour, butter, milk and salt, aged cheddar cheese and pecorino, ‘’Niman-Ranch’’ all-beef hot dog, elbow noodles, topped with crushed potato chips) Popular Plates: "Gilroy Garlic Mac" (stuffed with garlic-butter, smoked Gouda and sharp pecorino cheese) and "Mexican Mac" (pork chorizo, jack cheese, chipotle sauce, cilantro and a hint of lime)
12 different gourmet macaroni and cheese dishes. Top seller: "Mac Lobsta’" (béchamel base with cognac, tarragon, salt and pepper, tabasco, elbow pasta, lobster stock, Maine lobster and topped with white cheddar and fresh chives), "Mac ‘Shroom" (seasonal roasted mushrooms and mascarpone cheese drizzled in truffle oil), "Mac Quack" (homemade duck confit, caramelized onions and fontina cheese)
Home of the "Flaming Saganaki": First restaurant to flambé in 1968. (Traditional Greek appetizer or "meze"—thick cut kasseri cheese made from sheep’s milk, dipped in a milk and egg mixture and dredged in flour then pan-fried in olive oil and set-aflame with a splash of Brandy) Signature dish: spinach-cheese pie (paper-thing sheets of phyllo dough layered with a feta cheese and spinach mixture and baked in the oven)
Cheese fondue restaurant: 6 different types of fondue made with award-winning Wisconsin cheeses served with gourmet "dippers" including lobster, fillet mignon and Atlantic salmon. Most popular: "Boston Lager Cheddar Fondue" (with beer, bacon, a splash of tabasco sauce, a hint of cracked black pepper, cheddar cheese and topped with scallions served with a side of veggies, and bread cubes for dipping)
Established in 1931: cheese counter with 40 different cheeses. House specialty: "Limburger" (Est. 1885 ‘’Chalet Cheese Co-op’’ Limburger strong cheese) Almost World Famous "Swiss Apple Sandwich" (Four slices of Limburger cheese, a couple slices of red onion between two slices of dark rye bread served with a ‘’Andes’’ after-dinner mint) Classic Cheese Plate (local summer sausage, thick-cut slices of brick cheese, Swiss cheese and cheddar cheese)
"Cheddar Fries"—first crafted here in 1978. (Hand-cut Idaho potato fries topped with aged-Wisconsin cheddar cheese melted twice under the broiler after a second layer of fries and cheese is added and topped with bacon, chives and jalapeños served with their homemade Ranch dressing for dipping) "Cheddar Fries Burger" (beef patty topped with cheddar fries, lettuce and tomato)
1,000-seat restaurant featuring cliff divers and gunfight shows, children rides and arcade with an "All You Can Eat" Mexican Buffet: chicken and beef enchiladas in a red or white sauce and hard beef or chicken tacos served with refried beans and rice, includes dessert—"Sopaipillas" (a Mexican pillow-shaped donut deep-fried and drizzled with honey)
New Mexican cuisine: chalupas, chili rellenos and enchiladas. "Burrito Grande" (or "Christmas Burrito"—large burrito filled with ground beef, jack cheese and green chili sauce and re-fried beans and smothered with grade-A farm-raised hatch chili peppers—half red/roja and half green/verde chili sauces and topped with melted jack cheese)
Authentic Oaxacan cuisine. Signature sauce: Molé Negro (Oaxocan black mole sauce) both made with four different chilies, Oaxacan chocolate, a mixture of fried ground nuts, sesame seeds, raisins, plantains, bread and spices made into a paste and then blended with Oaxocan roasted tomatoes and added to simmering chicken broth and more chocolate. "Molé Negro con Pollo" (steamed chicken breast smothering in black mole served with white rice) "Festival de moles" (a sampling of moles including estofado, coloradito, molé negro and molé rojo in small pots with chicken inside and served with rice and tortillas) Fried Chapulines (pan-fried "popcorn" grasshoppers with a squeeze of lime)
Sonoran-style cuisine since 1922. World-famous "Carne Seca" (thinly-sliced Angus beef marinated in garlic and lime juice and dried in their rooftop greenhouse, shredded and sautéed with New Mexican peppers—green chili and poblanos—onions, tomatoes and spices plated and served with yellow rice, re-fried beans, queso cheese and a side of stewed cactus) "Bandra Platter" (three tamales or enchiladas topped with red chili, white roja, and green tomatillo sauces as a tribute to the Mexican flag) Also known for their rolled tacos and shrimp ceviche (made with jicama avocado and lime) Birthplace of the Chimichanga (owner accidentally dropped a burrito into the deep-fryer)
Authentic Mexican cuisine based on the Mexican kitchen staffs family recipes from the Acapulco region. Restaurant theme is based on Dia de los Muertos (Day of the Dead) "Carne Adobo Taco" (handmade grilled masa tortilla filled with a carne asada beef steak marinated in salsa and lime juice topped, grilled and re-sauced with cilantros and onions with a side of picante) Homemade Tamales ("Pasilla Tamale"—filled with Mexican black-pepper salsa and cactus, "Azteca Tamale"—filled with shredded pork wrapped and steamed in a banana leaf, "Pasilla Patron Tamale"—filled with cactus and cheese) Enchiladas: topped with 6 different sauces such as tomatillo sauce, roasted tomato sauce and "Guajillo Enchilada" topped with a rich and smoke sauce) 60 different Tequilas.
Mexican Cuisine since 1940 serving up a triple-threat of tamales, taquitos, and world-famous homemade corn tortillas. Tamales are made from cooked corn, steeped overnight and grinded down through a stone wheel into masa dough and spread on a corn husk filled with either pork, chicken, cheese, chili or vegetables and steamed and drenched in a choice of three sauces—chili bean, salsa verda and enchilada sauce and garnished with cheese) Birthplace of Taquito (corn tortilla filled with shredded beef and rolled up deep-fried and topped with salsa, lettuce, cheese and guacamole)
Authentic Tex-Mex Cuisine: Family-style Fajitas (chicken breast marinated in beer and secret spices, grilled and cut into slices, sautéed green and red bell peppers and onions on steaming-hot on a sizzling plate served with white rice and re-fried beans with sides of pico de gallo, guacamole, hot sauce and tortillas) Family-style Enchilada Dinner (two cheese-filled enchiladas, two tacos, two nachos, rice, re-fried beans, guacamole, and corn tortillas) Best Margarita’s in town.
"Tipico" street food native to Yucatan peninsula. James Beard Award-winning homemade tacos and burritos. Famous Taco: "Cochinita Pibil" (Yucatan-style spicy pork slow roasted for 12 hours in south-of-the-border spices and banana leaves and served in a house-made tortilla topped with pico de gallo) Made-to-order Burritos (flour tortilla filled with either pork or chicken, beans and topped with Yuca’s special salsa) Saturday special: "Vaporcitos" ("little vapors"—thin pork tamales wrapped in a banana leaf and smothered in a homemade tomato sauce.
Established in 1977, known for their "Steaks & Chops". Most popular: fillet mignon and porter house. Best kept secret: 30-ounce sizzling Colorado rib eye (dry-aged for three weeks thick cut rubbed with Cajun seasoning (oregano, thyme, basil, white and black pepper, cayenne, paprika, garlic, cumin and salt) and marinates it in olive oil and chopped onions for 48 hours and broiled.
City’s first gastropub. Most popular dish: "Dinner for Two" (34-ounce grilled prime rib eye nicknamed "Tomahawk" because of the 12-inch end bone, seasoned with olive oil, sea salt and pepper served with deep-fried rosemary and garlic confit potatoes, sautéed wild mushrooms and bone marrow seasoned with sea salt, black pepper, garlic, rosemary and thyme plated on top of a wooden cutting board) Steak Tartar (raw American wagyu beef mixed with Dijon mustard, chives, capers, Japanese chili, salt, pepper and olive oil served in a bowl smeared ground up with seaweed, olive oil, and egg yolk and topped with a broken "smoky egg") "Leg of Beast" (massive braised beef shank served with brussel spouts and risotto).
Prohibition-era steak recipes: Fillet mignon, rib eye, New York strip, and 32-ounce bone-in prime rib. House specialty: 28-ounce grilled porterhouse wet-aged for 35 days in their custom meat locker seasoned with in-house secret spices served with mashed potatoes and string beans and also served signature spicy shrimp cocktail appetizer (five jumbo shrimp smothered in horseradish sauce.
Steaks come with a choice of 30 dipping sauces to choose from: aioli, chutneys, salsas and pestos (roasted corn sauce, curry sauce, pineapple sauce, ghost pepper barbecue sauce) Signature dish: three-pepper grilled flatiron steak with Manila clams (center-cut flatiron steak seasoned with salt, black pepper, cayenne pepper and chili powder and grilled served with in-shell Manila clams in chimichurri butter, Greek sausage, beer and clam juice on top of pom frites and charred tomatoes and choice of three dipping sauces) Wild game steaks: grilled venison fillet marinated in yellow curry paste, virgin olive oil and coconut milk topped ginger-ale sautéed oyster mushrooms and a dried cherry, port wine cream sauce.
Old-fashioned New York-style steakhouse serving only two cuts of steak: prime sirloin and fillet mignon. Favorite cut: Prime sirloin top-secret in-house aged and broiled to perfection served with classic steakhouse sides such as creamed spinach and baked potatoes. Hidden gem: Lamb chops. Also famous for the mafia hit on December 16, 1985, Gambino Family crime boss "Big Paul" Castellano was gunned down right outside before a dinner meeting.
Buffalo Bill Cody's personal chef, Alfred Heimer established this steakhouse in 1910 naming it "Rex" meaning "King" in Latin. Bison steak dishes: Garlic-Roasted Bison Fillet in a Conac Dijon mustard sauce and Bacon-Wrapped Bison Fillet topped with blue cheese crumbles and rosemary demiglace and onion crisps (both rubbed in salt and pepper and stuffed with garlic cloves and served with mashed potatoes and string beans) Also serves up a New York strip, marinated hanger steak, flatiron steak, bone-in rib eye, kabobs and 14-ounce blacked prime rib.
Established in 1948 with a 1960s supper club-decor. Signature steak: "King Fillet" (one-pound 6-ounce fillet mignon 30 day wet-aged, seasoned with spices and olive oil and char-broiled and slathered in their secret black "char sauce" and drizzled in homemade au jus served with one side—sautéed button mushrooms), "Ladies Fillet" (smaller version of King Fillet) Bacon-Wrapped Fillet Mignon.
American comfort food – Yankee Pot Roast (60/40 boneless chuck meat seasoned with salt, pepper, garlic powder and onion powder, roasted and braised with vegetables bathed in brown gravy served with a baked potato), Lobster Rolls (lobster meat with mayo with lettuce on a toasted roll), Blueberry Pie ala mode
Berky's Restaurant @ Lee Hi Travel Plaza (I-95 to U.S. 80)
Belly-busting burgers – "Premium Ethyl Special" - (4-pound burger topped with lettuce, tomatoes, onions, pickles and American cheese), Famous Bakery - German cream horns, strawberry pillows, cakes, pies and breads.
Southern Cajun-Creole Cooking – Red Beans & Rice (red beans in beef stock seasoned with bacon, onions, bell peppers, celery, parsely flakes, seasoning salt and garlic powder served in a bowl with onions, banana peppers and grilled alligator sausage) Crawfish Etoufee (crawfish served in a beef and mushroom-based stew over white rice), Boudin Balls (pork, liver and seasonings rolled in a ball of rice and flour then deep-fried)
World's Largest Truck Stop (seven different restaurants)
Iowa 80 Kitchen – 50-foot salad bar and signature fried chicken.
Gramma's Kitchen – Deep-fried pork tenderloin sandwich (6-ounce center-cut pork loin battered and deep-fried topped with lettuce, tomatoes, onion and pickles on a buttered toasted kaiser roll served with fries) Meatloaf (80/20 ground beef chuck mixed with onions, celery, green peppers, asiago cheese, salt, pepper, eggs and milk served with mashed potatoes and veggies)
Billy Bob's Texas Truck Stop @ Driver's Travel Plaza (I-80 West to U.S. 35 South)
Chicken-Fried-Steak Sandwich and the "6-pounder" (6-pound tenderized beef coated in breading and deep-fried topped with white gravy, lettuce and tomatoes onto a toasted sesame seed bun), Calf Fries (deep-fried calf testicles)
Top 10 Breakfast in the World – World Famous Cinnamon Rolls (giant rolls made from flour, butter, cinnamon & sugar baked and topped with gooey gobs of icing) "Flavor of the Month Cinnamon Roll" (topped with blueberries, peach, bacon or pumpkin spice), Breakfast Burrito (scrambled eggs, sausage and cheese rolled in a flour tortilla with green chili sauce on top of it)
Omar's Hi-Way Chef Restaurant @ Triple T Truck Stop (I-25 South to I-10)
Freshly-baked deep dish apple and fruit pies topped with a towering dollop of soft-serve vanilla ice cream, "Brownie Bomber" (giant brownie topped with vanilla ice cream, caramel and chocolate sauce, whipped cream and toasted peanuts)
Tasty & unusual food selections served tapas-style in individual portions - Asian Station: sushi, egg drop soup, udon noodles, pork fried rice and "Thai Tofu" (crispy fried tofu with red Thai curry sauce topped with peanuts); slow-roasted lamb bone marrow, fiery fried chicken, Caribbean mojo sauce glazed rotisserie chicken, pork belly steamed bun with spicy mayo and pickled vegetables, "Angry Mac & Cheese" (spicy macroni and cheese). Dessert Station: gelato bar (salted peanut butter and strawberry balasmic).
"Sunday Gospel Brunch" buffet – Live gospel music and a world-renowned buffet featuring their signature dry-rubbed post oak wood barbecue beef brisket served with their smokey sauce, southern-style grits, deep-fried paprika catfish, enchiladas stuffed with serrano peppers, cream cheese and spinach, "Migas" (Mexican-style eggs scrambled with sauteed tortilla chips and peppers) and "build-your-own" Bloody Mary's at the bloody mary bar.
Seafood buffet – all-you-can-eat whole lobsters, Alaskan king crab legs, bacon-wrapped scallops, steamed clams, seafood salads and hardy chowders. Raw Bar: oysters on the half shell and little neck clams on the half shell.
"Champagne Sunday Brunch" – features over 100 dishes from the Queen Mary's travels around the world inspired by the ship's original menu. Seafood Station: wild Alaskan salmon serpentine (slow-poached salmon). Signature Carving Station: prime rib with au jus and leg of lamb with mint jus. Carne asada tacos, beef & fried noodles and French desserts all served with a never-ending supply of champagne.
Located in the world famous fish market of the Pacific Northwest’s seafood scene where the fish mongers throw and catch your fresh fish to order. Specialty: House Smoked Salmon (Local king salmon rubbed in a salt and brown sugar mixture and cold smoked over alderwood for a sweet and smoky finish) Most popular: fresh fish and crab cocktails. "Cioppono" (crushed tomatoes, carrots, zucchini and green peppers with Copper River sockeye salmon, prawns, muscles, Vancouver Island clams, east coast bay scallops and Dungeness crab in a tomato-based broth)
Award-winning jumbo lump crabcakes (crushed saltine crackers mixed with dry mustard, mayonnaise and Baltimore’s signature Old Bay seasoning, Chesapeake Bayblue crabs and a ladle full of secret yellow sauce, shaped into massive baseball-sized balls and flash-fried in soybean oil in the deep fryer and served on a bed of lettuce with a tomato and saltine crackers) Fresh clams and raw oysters.
Outdoor Clambakes: from April to October. Roast clam special (local Stoney Creek[disambiguation needed] clams fire-grilled on a pit, buttered and drizzled with cocktail sauce and grilled again served tableside) Fire-grilled shrimp, lobster, salmon, bluefish, corn-on-the-cob and "veggie-bobs".
Only open from May to October for their famous "Fish Boil" featuring Lake Michigan whitefish only available two months out of the year (Two 7-ounce whitefish steaks, red potatoes, yellow sweet-boiling onions, boiled in salt in a massive 35-gallon kettle on a fire-burning maple and oak wood slabs outside the restaurant then a cup of kerosene is poured on the fire for a "boil-over" to lose the fish oil then it’s all and topped with butter and served with coleslaw)
Beachside watering hole that borders on the Florida and Alabama beach-line locals nicked named the "Redneck Riviera". Signature dish: "Oysters McClellan" (freshly shucked oysters topped with garlic seasoning, diced onions, bacon, shredded Swiss and American cheeses baked to perfection) "Cajun Oysters" (steamed and smothered oysters with cayenne pepper, homemade hot sauce and a sprinkle of parmesan cheese) "Perdido Oysters" (baked on the half shell oysters topped with jalapeños, onions and Monterey jack cheese) Raw oysters on the half-shell topped with choice of lemon juice, shallot vinegar or famous hot sauce)
Iced Seafood Samplers (huge serving of fresh seafood served over a mound of shaved ice in a silver bowl) "Gigantic Seafood Tower" (massive version of the iced seafood sampler which includes: from the bottom-up; pickled herring, signature scallop ceviche made with pico de gallo, mussels, jumbo ocean-steamed prawns, shrimp steamed with pineapple, crab meat, calamari, house-smoked salmon, ahi tuna poke and crowned with a lobster head and lobster tail) Shrimp Tacos (sautéed shrimp with pico de gallo stuffed in three tortillas with guacamole and sour cream garnish)
Specialty: Crawfish Boil (Four-pounds of fresh crawfish boiled in clear clean water then soaked in a seasoned bath and served with red potatoes, corn-on-the-cob, onions and their secret dipping sauce) Other Cajun dishes include: stuffed crab, frog legs, alligator bites. Alligator entrée stuffed with Cajun sausage served whole with an apple in its mouth.
Established in 1917, oldest family-run restaurant in town. House specialty: Fried Seafood Plate (cracker meal breaded fried shrimp oysters, scallops, clams and haddock fillet served over fresh fries and tangy coleslaw) Broiled Seafood Sampler, shrimp in garlic butter sauce and seafood and clam chowder.
"Rattlesnake Pierogies" (filled with Colorado farm-raised rattlesnake meat, seasoned in a chipotle, cayenne and bell pepper rub, sautéed southwest cactus and poblano peppers, mozzarella stuffed in pierogie dough, fried and topped with a chipotle corn sauce) Wild game burgers: bison burger, elk burger.
"Gator Bites" (bite-sized local alligator meat marinated in buttermilk, coated in cornmeal and deep-fried served with fries, coleslaw, homemade remoulade and "venom sauce"—made with Tabasco sauce) Alligator Rib Special (seasoned with garlic, onion, paprika and white pepper slow-cooked for several hours served with a side of barbecue sauce), "Gator Chowder" (seasoned with 15 different spices)
"Hosenpfeffer" (rabbit stew made with secret seasonings, vegetables—yellow and green bell peppers, onions and carrots—served over noodles in a sweet- sour gravy), boneless roasted duck, beef roulade, "Weiner Schnitzel" (seasoned, breaded and pan-fried veal)
"Rabbit Ragout" (local farm-raised rabbit braised overnight then shredded and sautéed in bacon and caramelized onions and added to the stew served over white-corn polenta and topped with homemade herb salsa verde) "Rabbit Rillette" (appetizer of rabbit rubbed with fennel, ginger, garlic, cloves, mustard seed and salt, marinated in stock and fat then pulled off the bone and whipped into a pate to spread on grilled toast and a sherry-mustard sauce)
"Turtle Chowder" (farm-raised Georgia snapping turtles browned and sautéed with onions, Roma tomatoes, red bell peppers, Cajun seasonings, salt and pepper, a shot of sherry, veal stock and dark roux, topped with red-bliss potatoes and scallions) "Cracked Conch" (deep-fried conch served with moho onion, sweet peppers and Key West mustard)
"‘Roo Burger" (Australian-raised Kangaroo meat shaped into a massive patty thrown on the "barbie" to medium rare topped with caramelized onions, crumbled blue cheese, cranberry-mustard sauce, lettuce, tomato and fried onion strings served with sweet potato fries) "Jump Steak" (seared and sliced Kangaroo loin served medium rare atop a sautéed portabella mushroom, topped with fried onion strings and drizzled in port wine sauce) Crocodile Bratwurst in a bite-mark roll, Python Mousse (python sausage mixed with edamame, cucumber and Thai chilies plated with Lavash crackers and veggies),
Frog Legs ("the chicken of the swamp") "Pork-skin Crusted Frog Legs" (farm-raised Louisiana bull frog legs marinated in milk and Cajun spices then dipped in a pork-skin breading and deep fried drizzled with chef-special "Carencro Kicker Sauce"—Cajun heat and sweet chili sauce topped with scallions) Frog Leg Etouffee in a spicy tomato picante.
"Cuisine Indochine". "Chim Quay" (Vietnamese-style Squab: whole one-pound farm-raised squab from head to feet soaked in a secret spice blend marinade and bathed in soy sauce and honey then hung to dry for an hour, seared in the oven and flash-fried plated with caramelized onions and sautéed raisins and topped with a lime sauce)
During Sturgis Motorcycle Rally, a week dedicated to motorcycles, restaurants double and triple the size of their staff and food vendors come from all over the country to set up shop and serve the masses.
Note: The list below represents the best and tastiest food from Sturgis' rally week.
Biggest and best burgers in town. "Murtha Burger" (named after Chef Austin Murtha beef patty topped with a brick of cream cheese and secret jalapeño jelly made with bacon, sautéed onions, grilled jalapeños, a splash of red wine vinegar and a shot of whiskey garnished with crispy onions, lettuce, tomatoes, onions and pickles on a toasted bun served with either hand-cut skin-on fries or waffle-cut sweet potato fries) "The Knuckle Sandwich" (one-pound beef patty seasoned with garlic powder, onion salt, cumin and chili powder topped with Swiss and cheddar cheeses, three strips of bacon, lettuce, tomatoes, onion and pickles on a custom-baked bun stabbed with a steak knife to share) Steak Tip Appetizer (tenderloin beef slathered in homemade vinegar-based marinade then grilled with onions and coated in special buffalo butter—a mixture of blue cheese, butter and spices topped with blue cheese crumbles)
Buffalo Chip Campground (food court)
Sturgis, South Dakota
*Pie for the People, Joshua Tree, California - New York-style pizza, thin-crust pizza named after Rock n' Roll music icons: "Barry White Pizza" (dough topped with pesto, mozzarella and feta cheeses, freshly-sliced strawberries, fresh garlic and steamed spinach) Most popular pizza pie: "David Bowie Pizza" (dough topped with "Bianca Sauce", a white & creamy pizza sauce made with ricotta and parmesan Romano cheeses, fresh-cut parsley and chopped garlic, spices, herbs and olive oil then comes the jalapeños, bacon, roasted pineapple, sweet caramelized onions soaked in lager and whiskey and swirled with plum sauce)
*Porky's Fry Stand – Fried frog legs, fried alligator, blooming onions, fried watermelon. Specialty: Rocky Mountain Oysters (deep-fried bull's testicles) "Pancake Burger" (beef patty topped with cheese, an over-easy egg and bacon between two pancakes)
*Buffalo Chip Steakhouse – located in an old barn. Specialty: Surf n’ turf (grilled steak and lobster tail) "Pitchfork Fondue".
Jeanne's Bourbon Street BBQ
@ Sturgis RV Campground
"Big Pig Rig" – the country's longest food truck (61-foot long, 23,980 pounds empty) Wood-smoked barbecue: beef brisket and pulled pork sandwiches. Specialty: fall-off-the-bone barbecue four-pound pork ribs, rubbed with their special blend that includes rosemary, garlic salt and brown sugar, smoked low and slow for four hours and served with potato salad, baked beans and a roll.
Main Street, Sturgis, South Dakota
Big roast beef and pulled pork sandwiches. Specialty: American Indian Fry Bread Tacos (homemade fry bread topped with seasoned locally sourced "Rocking Tree Red Angus Ranch" ground beef, beans, cheese, shredded lettuce, ripe tomatoes, jalapeños and sour cream)
Sturgis, South Dakota
Homemade Chili (sautéed onions, green peppers, chopped garlic, locally-grown tomatoes, 10-pounds of Black Angus ground beef all spiced with coriander, salt, pepper, rosemary, cayenne pepper, chili powder crushed red peppers and chili paste, beans are added and served in a bowl topped with jalapeños, chopped raw red onions and cheese with two cornbread muffins on the side) Grilled choice-cuts from local Green Valley Ranch: Rib eyes, sirloins, T-bones and New York strips served with toast, a baked potato and sautéed veggies.
Junction Street, Sturgis, South Dakota
World-famous barbecued beef brisket (cooked low and slow for nine hours, sliced, slathered and pan-seared in their beer barbecue sauce made with garlic, brown sugar, hot sauce, apple cider vinegar and beer) Back homemade mac n' cheese (made with heavy whipping cream, butter, garlic and extra-sharp cheddar, pepper jack and American cheeses and their secret ingredient—cream cheese all poured our pasta and sprinkled with parmesan cheese and baked in the oven)
Sweeto Burrito (food truck)
parked right outside Easyriders, Sturgis, South Dakota
"All-American Burrito" (a deluxe bacon cheeseburger burrito—large tortilla filled with four-ounces of ground beef, American cheese, fresh-cooked bacon, French fries and special fry sauce made with ketchup, mayonnaise, mustard and pickle juice) "Buff Chick Burrito" (tortilla filled with boneless chicken strips deep-fried in a tempura batter and coated in buffalo sauce, cheddar cheese, tatter tots and cilantro ranch sauce) "The sauces are the bosses" - cilantro ranch, creamy salsa, sweet or hot buffalo sauce and homemade salsa.
"Juicy Lucy" (cheeseburger with the cheese stuffed inside – two 1/4-lb grilled beef patties stuffed together with sharp cheddar and provolone on an egg bun); "M.O.A.B." or "Mother of All Burgers" (four grilled 1/2-lb beef patties topped with 4 strips of bacon, pulled pork in secret barbecue sauce, cheddar, pepper jack cheese, lettuce, tomatoes, red onions, fried eggs and crispy "onion tanglers" on a foot-long toasted bun)
Classic Cheeseburger (flat-top grilled beef patty seasoned salt & pepper, topped with American cheese, mustard and hand-picked produce of lettuce, tomato and pickles on a soft sesame seed bun,); Chili Cheeseburger (with homemade secret-recipe beef chili – no extra charge!)
"Burgushi" (burger+sushi); "The Dynamic Duo" (broiled ½-lb Angus patty topped with braised short ribs, provolone, tomato-onion jam, roasted garlic cloves on a soft bun speared with a sushi roll) ; "Granny's Southern Pimento Cheeseburger" (beef patty topped pimento cheese made with sharp cheddar mixed with jalapenos, pimentos Worchester sauce and mayo, fried green tomatoes, spicy bacon and lettuce on rye bread)
"Outlaws Burger" (1-pound grilled beef patty stuffed with "Outlaw Stuffing" made with mushrooms, onions, garlic sautéed in butter, bacon and bleu cheese, topped with spicy thick-cut jalapeno-brine Applewood-smoked bacon, lettuce, tomatoes and a pinch of "tobacco"—thinly sliced caramelized onions on a brioche bun); "Hawaiian Burger" (½-lb of grilled coiled Hawaiian pork sausage in a teriyaki glaze topped with jalapeno bacon, a cinnamon pineapple ring, roasted coconut flakes, avocado, and lettuce on a fresh-baked butter bun)
"Burger of the Gods" (made with three different types of beef: 80/20, 75/25 chuck, and Wagyu beef pan-fried and topped with brown-sugar & balsamic caramelized onions, bleu cheese on a bun slathered with "super gorgonzola" cheese spread); "The Dork" (pork+duck=dork: burger patty mixed with sesame-ginger glazed duck/pork butt seasoned with salt & pepper topped with jack cheese, caramelized onion and garlic mayo spread bun)
"Cyclops Burger" (8-ounce brisket, short rib & chuck blend patty seasoned with salt, pepper & smoked paprika, topped with 3 slices of American cheese, 2 strips of extra-thick double-smoked bacon, garlic-harissa aioli made from puréed arbol chilies, ground coriander, ground caraway, lemon, sugar & mayo, and a sunny-side-up egg on a toasted bun); "Smashed Onion Burger" (burger patty smashed with a heap of thinly-sliced caramelized onions topped with horseradish cheddar on a wasabi sauced bun);
"Mac & Cheese Attack" (kosher-salt & black pepper Black Angus beef patty topped with lettuce, tomato, sriracha ketchup and green onions on two panko-battered deep-fried mac & cheese buns made with four cheeses—cheddar & jack, parmesan and bleu cheese); "The Gridiron" (one large grilled Black Angus patty topped with smoky Polish sausage, bacon-braised sauerkraut and spicy mustard on a pretzel bun)
"The Grease Beast" (10-ounce flat-topped grilled ground sirloin, chuck & beef brisket patty topped with three onions rings, shoestring fries, cheese sauce, shredded lettuce and a drizzle of ranch dressing on two bacon grilled cheese sandwich buns); "Brother From Another Mother Burger" (bacon-wrapped barbecue-glazed meatloaf made with ground, beef, pork & veal topped with Swiss cheese, 2 strips of bacon, sautéed mushrooms and red onion on a soft bun); "Brinkman Burger" (10-ounce patty topped with deep-fried bacon, jalapenos, thick-cut sautéed onions and sriracha mayo)
"Hogzilla" (smoked and wet-rubbed pork butt seasoned with cayenne, chili and mustard powders, and black pepper, brown sugar candied bacon and homemade grilled pork bratwurst all topped with pepper jack cheese, on a fresh buttered and toasted hoagie roll); Smoked Turkey Sandwich (5-ounces of smoked turkey breast coated in brown sugar and spiced with cayenne, paprika, onion powder, garlic and basil, topped with made in-house pesto mayo, bacon, and brie on Texas toast)
Motto: "we're making sandwiches over here" Fat Sandwiches: "Fat Sal" (warm thin-sliced roast beef topped with mozzarella sticks, onion rings, fries, mayo, warms brown gravy on a garlic buttered 9-inch baguette); "Big Fat Fatty" (12-pound fat sandwich: 1 ½ of cheese steak meat, 5 cheeseburger patties, 1 ½ of pastrami, 10-strips of bacon, 5 fried eggs, 10 chicken fingers, onion rings, jalapeno poppers, chili, marina sauce, a basket of fires and may-based "fat sauce" on a 27-inch long garlic-buttered hero); "Fat Banh Mi-Ki" (competitive eaterMiki Sudo's Bahn mi-inspired sandwich: Korean-scented barbecue hanger steak marinated with soy sauce, sesame oil and crushed red pepper, onion rings, tomatoes, jalapenos, Szechuan slaw, and pickled vegetables, topped with mayo, sriracha, and teriyaki glaze on a baguette)
Buttermilk Fried Chicken Sandwich (fried chicken bathed in buttermilk, coated in peppery-seasoned flour and deep-fried topped spicy slaw featuring green cabbage, seed-in jalapenos, apple cider vinegar-soaked red onions tossed in a vinaigrette made with Dijon mustard, sea salt and high-quality olive oil and fresh parsley on a fresh homemade round bun)
Established in 1900. "The Italian Special" (prosciuttocapicola, hot or sweet sopressata salami, topped with homemade fresh mozzarella, lettuce, tomatoes and house-made roasted red peppers, and drizzled with salt, pepper and red wine vinegar on a sesame hero roll); Chicken Parmigiana Sandwich (breaded and deep-fried chicken cutlets topped with grated Romano cheese, melted mozzarella and slathered with homemade tomato sauce on a thick-hearty toasted hero roll)
"Philly Joe" (flat-top grilled U.S. steer rib eye roll steak topped with two kinds of melted cheese—white American and Cheese Whiz, and sautéed onions on a toasted Philadelphia hoagie roll imported from Pat's and Geno's)
"Fried Green Tomato Shrimp Remoulade Po'Boy" (po'boy: deep-fried green Creole tomatoes dipped in flour, egg-wash and breadcrumbs and local boiled shrimp slathered in a spicy remoulade sauce made from mayo and paprika and topped with shredded lettuce and red tomatoes on "le bon pain" ("the good bread") Leidenheimer French bread); Oyster Po'Boy (deep-fried oysters seasoned in secret seasoned flour topped with smoked bacon and creamy Havarti cheese, lettuce, tomatoes and remoulade sauce)
Award-winning sandwiches created by famous local chefs: "Sean's Meatloaf Club" (sliced-thick baked meatloaf made with 10-pounds of 80/20 ground beef, half-dozen eggs, grated mild Romano cheese, fresh ground garlic, salt, pepper and chipotle peppers topped with lettuce, tomatoes and bacon, drizzled with chipotle mayo on a triple-tier of Texas toast served with garlic mashed potatoes and brown gravy); "Steak and Bleu" (rare steak topped with bleu cheese crumbles and marinated red cabbage slaw on grilled bleu cheese buttered toast)
Hot Brown Sandwich (sliced roasted turkey breast seasoned with thyme, garlic, and sugar smothered in Mornais sauce made from brown butter, flour, cream, chicken broth and parmesan, cheddar, and cream cheese, egg yolks and nutmeg and topped with two bacon strips, and tomatoes, hot-browned in the oven and garnished with parsley and grated cheese)
Deep-Fried Baby Back Ribs (battered and deep-fried pork baby back ribs smothered in house-made hot-sauce barbecue sauce served on a bed of fries); Jelly Doughnut Fried Chicken Sandwich (panko-battered and deep-fried chicken breast between a raspberry jelly doughnut drizzled with honey and powdered sugar)
"The Kraken" (deep-fried soft shell crab sandwich: two jumbo soft shell crabs battered in lemon-pepper and garlic, deep-fried topped with avocado wasabi, pickled ginger, fried egg, "Asian slaw" made with mayo, garlic, ginger, cayenne pepper, two strips of bacon and roasted nori on a brioche bun); "Falkor" (deep-fried chicken sandwich: panko-crusted chicken filet topped with pepper jack cheese, an over-medium egg, Asian slaw, secret hot sauce and bacon on a brioche bun)
"Unicorn Dog" (brown sugar, corn niblets and butter battered corn dog split down the middle filled with house-made sriracha cream cheese, "enchanted onions" made with butter and beer, drizzled with sriracha and green onions); “Unicorn Balls” (Thai-style pork meatballs made with cilantro, scallions, jalapeno, garlic and ginger, baked and buttermilk deep-fried and topped with sweet Thai chili aioli)
Born @ Hudson's on the Bend "Mighty Cone" (hot & crunchy "deep-sauté" chicken breast made with corn flakes, sliced almonds, sesame seeds, crushed red pepper and sugar wrapped in soft flour tortilla topped with mango-jalapeno cole slaw and ancho chili aioli served in a paper cone); "The Chicavo" (add a crispy deep-fried avocado served with guajillo-dusted chili fries or hot & crunchy fried pickles)
Italian Hot Dogs (double Italian-style deep-fried hot dogs overstuffed into half a pizza bread topped with mustard, deep-fried potatoes, paprika & parsley-flavored onions & peppers, drizzled with ketchup)
"The Lovely" (deep-fried calzone stuffed with mozzarella, pepperoni, sausage, red onions, green peppers and smoked Gouda in New York City-style pizza dough); "Sgabei" (deep-fried pizza dough bread sticks served with homemade pesto dip made with fresh basil roasted with pine nuts garlic and olive oil Romano and Parmesan cheeses); "The Fritti" (deep-fried pizza dough stuffed with chocolate candy bars and peanut butter cups topped with powdered sugar and hot fudge)
Southern Fried Chicken (chicken brine in buttermilk, hot sauce, ground sage, dry thyme and cinnamon, battered in flour and deep-fried served with collard greens and red rice); "Country-Fried Steak" (filet of steak battered in flour, salt, cinnamon, thyme, ground rosemary, black pepper, roasted garlic pepper and house-made steak seasoning, double-dipped in buttermilk and deep-fried topped with red-eye gravy made from sautéed onions, veal stock, meat drippings and espresso served with mashed potatoes & gravy and lima beans)
Note: This season features half-hour episodes of the previous season's restaurant specialties.
The juiciest burgers in the U.S. Stops featured: a beef patty filled with hot, gooey cheddar cheese in Minnesota; one covered in habanero and ghost chili peppers in California; and a recipe that mixes duck and pork in Seattle, Washington.
A rundown of memorable late-night eats. Stops featured: sweet chicken sausage doused in spicy cheese in Atlanta, Georgia, a giant pizza covered in crispy bacon and savory sauce in Las Vegas, Nevada, and juicy fried chicken in Texas.
*Cardinali's Pizza - Firewood pizza – spicy pizza with ghost chilies and jalpenos served with Dave's 357 Hot Sauce (6ft long, 2ft wide), "Mambo Italiano Pizza" (9-pounds of toppings including Italian sausages), deep-fried watermelon wedges with fruit sauce and powdered sugar
*Jungle George's - "Cricklet Melt" (grilled cheese with dried crickets), chocolate-covered scorpions and crickets, deep-fried energy drinks
*Brander Enterprises - "Capt'n Crunch Burger", maple donut topped with bacon bits
*J&L Concessions - Deep-fried peanut butter pops with chocolate sauce, honey or powdered sugar
*Original Navajo Tacos & Fried Bread - Navajo Indian fried bread with beans, cheese and salad
*Fyfe Concessions - Deep-fried 4½-pound butter on-a-stick served with cinnamon or honey
*Dutch Letters – "S"-shaped Dutch pastries with almond paste
*Oasis Concessions – "Un-Fried Ice Cream" (vanilla ice cream coated with cinnamon & sugar tortilla flakes dunked in chocolate sprinkles)
*The Best Around – Red velvet funnel cakes, with cream cheese icing
*Campbell's Corn Dogs – First ever foot long corn dogs
*Audubon County Park Producers – Pork chop on-a-stick
*Cattleman's Beef Quarters – "Hot Beef Sundae" (bowl of mashed potatoes, gravy of shredded beef sprinkled with two cheeses and a cherry tomato on top)
*Stiffler Brothers – "Fried Autnmn Pie" (pumpkin pie filling between two ginger snap cookies fried in funnel cake batter rolled in crushed ginger snaps) Mark Zable's - Deep-fried buscuits served with gravy on-a-stick The Dock Restaurant – Deep-fried peaches n' cream, deep-fried pineapple upside down cake, fried peanut butter & jelly sandwiches, fried bubblegum (bubble gum extract fried in funnel cake batter with pink & green colored icing topped with Chicklets Weiss' Concessions – Fried salsa fritter with side of queso, fried guacamole, buffalo chicken in a flapjack with syrup, pancake batter fried jalpeno crumbs Frock Tails – Fried Cocktails (wine-based with fried garnishes) Fletcher's Corny Dogs – "The Corn Dog King" original corn dogs with secret batter