Food Paradise

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Food Paradise
Genre Food Reality
Narrated by Mason Pettit (2008-2013)
Jesse Blaze Snider (2014-present)
Composer(s) The Music Collective
Country of origin United States
Original language(s) English
No. of seasons 15
Executive producer(s) Kevin Burns, Sean O'Malley, Irene Wong
Producer(s) Philip Kruener
Location(s) Various
Cinematography Daniel Farnam
George Feucht
Editor(s) Eddie Arguelles, Greg Clausen, Charles Donohoe, Titus Heard, Jennifer Lehman, Matt Kay, Casey Lee, Jayson Meadows, Margaret Moore, Janelle Ashley Nielson, Spyke, Dan Stoneberg, Scott Juergens
Running time 60 minutes
Production company(s) Prometheus Entertainment, O'Malley Productions, IW Productions
Original network Travel Channel
Original release 2008 – Present
Related shows Food Paradise International
External links

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.[1] New episodes currently air on Sundays at 8 p.m. EST on the Travel Channel.


Season 1 (2008)[edit]

Hamburger Paradise[edit]

Restaurant Location Specialty(s)
Louis' Lunch New Haven, Connecticut invented original hamburger sandwich in 1895 using vertical flame broilers
White Castle (First) Wichita, Kansas (throughout U.S.) famous 2 1/2 inch steamed sliders with chopped onions
All-American Drive-In Massapequa, New York old-fashioned classic "All American Burger"
Bob's Big Boy Burbank, California "Original Double Deck Hamburger" (2 patties), "Super Boy Big Combo"
World Famous Ted's Restaurant Meriden, Connecticut Steamed cheeseburgers with white cheese
Half-Moon Restaurant & Saloon - CLOSED Kennett Square, Pennsylvania Wild-game burgers (buffalo, ostrich, elk, antelope, wild boar and kangaroo)
The Spot Natural Food Restaurant Hermosa Beach, California Homemade veggie burgers
Pop Burger - CLOSED (Lower West Side) New York City, New York 3 inch mini burger gourmet sliders
Old Homestead Steakhouse (Chelsea/Meat Packing District) New York City, New York $41 Kobe beef burger with exotic mushrooms and tater tots
Waylon's Kuku Burger Miami, Oklahoma Giant grilled burgers with buttered buns and any topping

Pizza Paradise[edit]

Restaurant Location Specialty(s)
Lombardi's Pizza Napoletant (Little Italy) New York City, New York Neapolitan-style thin-crust coal oven pizza, "Margerita"-cheese and sauce, famous pesto pizza
Ray's Pizza (on Prince St.) New York City, New York Original Ray's traditional thin-crust pizza
The Original Frank Pepe's Pizzeria Napoletana ("Little Italy" – Wooster Square) New Haven, Connecticut New Haven-style coal fire oven pizza
Sally's Apizza Restaurant New Haven, Connecticut Coal fire New Haven-style pizza
Pizzeria Uno Chicago, Illinois Original deep dish pizza, "Numerio Uno" – cheese, sauce, sausage and pepperoni
Lou Malnati's Pizzeria Chicago, Illinois Deep dish pizza with buttery flaky crust, Wisconsin cheese and Illinois pork sausage, Chocolate chip pizza
Giordano's Famous Stuffed Pizza Chicago, Illinois Stuffed pizza Turino-style - 4 1/2 pound pizza pies with double crust, cheese on bottom and sauce on top
Caioti Pizza Cafe Studio City, California California-style gourmet pizza with unexpected toppings, "Pizza Rockafella"-seafood topped pizza
California Pizza Kitchen Beverly Hills, California (1st), (Throughout U.S.) Gourmet California-style pizza, Original Bar-B-Que chicken pizza
Nino's Bellissima Pizza (Upper East Side) Manhattan, New York "Luxury Pizza" - $1,000 gourmet pizza with crème fraîche, lobster tail, caviar and salmon roe

Hot Dog Paradise[edit]

Restaurant Location Specialty(s)
Nathan's Famous Coney Island, New York famous frankfurters (chili dogs, sautee onion & pepper dog), crinkle-cut fries, Nathan's Hot Dog Eating Contest
Pink's Hot Dogs Hollywood, California 21 celebrity-named grilled hot dogs, chili cheese dogs
The Varsity Atlanta, Georgia World's biggest hot dog stand and drive-in, water-boiled hot dogs (chili dogs, chili slaw dog), onion rings,
Superdawg Drive-In Chicago, Illinois "Superdawgs" voted best Chicago hot dogs – (smokey & garlicy)
Hot Doug's The Sausage Superstore Chicago, Illinois Wild-game sausages sandwiches, corn dogs, "The Dog" – Chicago dog
Jimmy Buff's Hot Dogs & Sausages East Hanover, New Jersey Originators of the Italian hot dog (fried hot dogs with fried potatoes, onion & peppers stuffed into a roll
Franktitude (Southbeach) Miami, Florida Chilean-style seafood dogs, salmon franks, low calorie chicken/tofu franks)

Steak Paradise[edit]

Restaurant Location Specialty(s)
Peter Luger Steak House Brooklyn, New York Dry-aged USDA prime beef, heavy-cut lamb chops
Hilltop Steakhouse Saugus, Massachusetts Prime rib, Rib eye steak
Pat's King of Steaks Philadelphia, Pennsylvania Philadelphia cheese steak (chopped steak with Cheese Wiz)
Geno's Steaks Philadelphia, Pennsylvania Philadelphia cheese steak (sliced steak with provolone)
Cattleman's Steakhouse Oklahoma City, Oklahoma USDA prime & choice steaks, (T-Bone Steak, "Cattlemen’s Strip Sirloin")
Big Texan Steak Ranch Amarillo, Texas Big Texan Challenge: 72 ounce top sirloin, dinner roll, side salad, baked potato, and fried shrimp.
The Buckhorn Exchange Denver, Colorado Wild game steaks: (buffalo, yak, elk, ostrich)
Megu New York, New York Kobe Chateaubriand and Kobe Filet Mignon

Donut Paradise[edit]

Restaurant Location Specialty(s)
Café Du Monde New Orleans, Louisiana beignets with powdered sugar, cafe au lait
Kane's Donuts Saugus, Massachusetts home-style cake donuts, honey-dipped donuts, giant coffee rolls
Randy's Donuts Inglewood, California 50-foot ceramic doughnut-shaped sign, glazed, sugar and chocolate raised donuts
The Spudnut Shop Richland, Washington "Spudnuts" – potato flour donuts, "Nutty Spuddy", "Spufins" – potato flour muffins
Voodoo Doughnut Portland, Oregon "Voodoo Doughnut" – raspberry jam-filled voodoo doll-shaped doughnut, "Bacon Maple Bars", "Dirt Doughnuts", bubblegum doughnuts, "Dirty Snowball", "Memphis Mafia"
Top Pot Doughnuts Seattle, Washington old-fashioned spice cake doughnuts, maple doughtnuts, "Rainbow Doughnuts", "Pink Feather Boa" – pink icing with coconut
Doughnut Plant (Lower East Side) New York City, New York designer gourmet doughnuts, glazed doughnuts with edible flowers, raspberry glaze, doughnut jelly square, pistachio nut glaze

Barbecue Paradise[edit]

Restaurant Location Specialty(s)
Arthur Bryant's Kansas City, Missouri 12-hour hickory & oak slow-smoked beef brisket, pork ribs with signature vinegar-based BBQ sauce.
Interstate Bar-B-Que Memphis, Tennessee Dry-rubbed brisket, pork ribs, chicken and sausage, one-pound pulled pork sandwich, "Barbecue Spaghetti" (seasoned rib meat mixed with BBQ tomato-based sauce over spaghetti)
Smitty's Market Lockhart, Texas Slow smoked brisket and signature smoked sausage.
Kreuz Market Lockhart, Texas Fast-smoked brisket, boneless beef shoulder, and smoked sausage.
Black's Barbecue Lockhart, Texas Smoked brisket, turkey, pork loin and beef ribs with signature BBQ sauce.
Annual Barbecue Festival Lexington, North Carolina Chopped or sliced pork shoulder in a ketchup & vinegar-based BBQ sauce called "Dip" served with cole slaw. Hot pork skins and barbecue turkey legs.
Lexington BBQ Lexington, North Carolina Lexington-style barbecue slow-smoked fire pit pork shoulders with vinegar-based BBQ sauce. Chopped pork sandwich served with "red slaw" (ketchup-based cole slaw), hush puppies and sweet tea.
Cowboy Flavor (Catering) Santa Maria, California Santa Maria-style "cowboy barbeque" (over an open firepit with red oak smoke) "Barbacoa", Beef shoulder, Linguica sausage served with pinto beans and salsa.
The Hitching Post Buellton, California "World's Best BBQ Steaks", Modern Santa Maria-style barbecue (vinegar & garlic-infused vegetable oil basted angus rib chops, prime top sirloin, filet mignon, grilled ostrich meat, barbecued artichokes with smoked tomato ancho-chili mayonnaise)
17th Street Bar and Grill Murphysboro, Illinois Award-winning barbecue (apple wood smoked), dry-rubbed pork ribs smothered with signature tomato & vinegar-based BBQ sauce and sprinkled with "Magic Dust" (secret seasoning)

Ice Cream Paradise[edit]

Restaurant Location Specialty(s)
Bassett's Ice Cream @ Reading Terminal Market Philadelphia, Pennsylvania 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
The Berkey Creamery University Park, Pennsylvania 100 ice cream flavors, 10 frozen yogurt flavors and 6 sherbet flavors - "Alumni Swirl" (vanilla Ice Cream with Swiss mocha chips and blueberry swirl), "Pralines 'N Cream" (Praline flavored ice cream with praline pecans and caramel swirl)
Ben and Jerry's Waterbury, Vermont "Cherry Garcia" (cherry ice cream with cherries & fudge flakes), "Chunky Monkey" (banana ice cream with fudge chunks & walnuts), "Chubby Hubby" (fudge-covered peanut butter filled pretzels covered in vanilla malt ice cream swirled with fudge & peanut butter), "The Vermonster" (a huge ice cream sundae served in a bucket filled with 20 scoops of ice cream, 4 bananas, hot fudge, 3 chocolate chip cookies, a chocolate fudge brownie, walnuts, 4 choice toppings and whipped cream).
Doumar's Drive-In Norfolk, Virginia Creators of the ice cream cone - homemade Vanilla, Chocolate, Strawberry or Pecan ice cream inside a famous Doumar hand-rolled waffle cone.
Max and Mina's of Main Street Queens, New York Homemade Ice Cream & Ices (with eccentric experimental ice cream flavors) "Lox", "Corn on the Cob", "White Fish" (w/ vodka), "Cotton Candy (w/ marshmallows), "Halava", "Chocolate Cupcake", "Praline Pecan" "French Toast", "Garlic" and "Beer & Nuts".
Fair Oaks Pharmacy & Soda Fountain Pasadena, California Lime Rickey, Egg Creams, Milkshakes, ice cream sodas, "Classic Sundae" (ice cream sundaes w/ hot fudge, chopped nuts, whipped cream and a cherry), "All-American Banana Split" (a scoop of vanilla, chocolate & strawberry ice cream topped with hot fudge, strawberry & pineapple sauces with whipped cream, cherries and a split banana.
Serendipity 3 Manhattan, New York "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.

Diner Paradise[edit]

Restaurant Location Speciality(s)
Modern Diner Pawtucket, Rhode Island Breakfast Food - Custard French Toast topped with warm fruit and coconut shavings.
Rosie's Diner Rockford, Michigan Fried Bologna Sandwich, "Cobblestone French Toast", meatloaf sandwich served with mashed potatoes and gravy.
Empire Diner New York, New York Rail-car diner with a full bar – hamburgers, club sandwiches.
Ed Debevic's Diner Chicago, Illinois Cheeseburgers, cheese fries, milkshakes, pies. "Double-burger Special" (14 ounce beef patties)
Fog City Diner San Francisco, California Gourmet diner – mac n' cheese with ham & peas, Todo Santos Fish Tacos, Mu Shu Pork Burritos, Buffalo Burgers, truffle-oil fries, famous Bloody Marys, Dungeness Crab Cippino, signature crab cakes.
Papermoon Baltimore, Maryland 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)
Napa Valley Wine Train Napa Valley, California Seasonal Menu - Mahi Mahi Special with fresh vegetables paired with wine, braised short ribs with a Merlot sauce.

All You Can Eat Paradise[edit]

Restaurant Location Specialty(s)
Bellagio Hotel & Casino Las Vegas Bellagio Buffet (200 selections) suckling pig, Beef Wellington, sushi rolls, fish-smoked salmon roulade, Alaskan crab legs
The Broadmoor Hotel Colorado Springs, Colorado Gourmet Sunday Brunch (tapas, cheeses, desserts--chocolate fountain, chocolate showpieces)
The Castaway Burbank, California Sunday brunch (shellfish, shrimp, crab legs, sushi) full bar (Bloody Mary's & champaign), 25 different desserts
Gauchos Village Glendale, California "Rodizio"--Brazilian buffet ("pacana" - Brazilian grilled meat on skewers, empandas) Brazilian dancers
Pea Soup Andersen's Buellton, California All-you-can-eat "bottomless bowl" of split pea soup
Cafe Fleuri @ The Langham Hotel Boston, Massachusetts (September–June) "Chocolate Bar" – dessert buffet with 520 items (chocolate fantasies & chocolates of the world—chocolate soup, creme brulee, chocolate fountain, crepe station)
Denny's Beer Barrel Pub Clearfield, Pennsylvania World's largest hamburger, (1 to 15 pound burgers)

Sandwich Paradise[edit]

Restaurant Location Specialty(s)
Katz's Delicatessen Lower East Side, New York City, New York Pastrami on rye with mustard & Beef salami sandwich
Stage Deli Midtown, Manhattan, New York 35 oversized celebrity-named sandwiches (classic pastrami)
Nardelli's Grinder Shoppe Naugatuck, Connecticut Italian Grinder sandwiches: "Meat Combo" (Three different kinds of meat)
Jersey Mike's Subs Point Pleasant Beach, New Jersey Submarine sandwiches ("Club Sub" with oil & vinegar)
Primanti Bros. Pittsburgh, Pennsylvania Italian-style meats, coleslaw & fries-stuffed sandwiches
Phillipe The Original Los Angeles, California French dip sandwiches (roast beef, lamb, pork, & turkey with au jus & spicy mustard)
Peanut Butter & Co. Sandwich Shop Greenwich Village, New York City, New York 400 combos of peanut butter sandwiches (PB & Fluff, "Elvis"-PB, bananas, bacon, "The Pregnant Lady-PB & pickles)
Tony's I-75 Restaurant Birch Run, Michigan Over-sized BLT sandwich (World's biggest)

Ribs Paradise[edit]

Restaurant Location Specialty(s)
Nugget Rib Cook-Off Sparks, Nevada "Best in the West BBQ Rib Cook-Off" (every BBQ region is represented)
Famous Dave's BBQ and Blues Minneapolis, Minnesota Two-time BBQ pork ribs champion, "All American BBQ Feast" – ribs, chicken, corn bread, fries, corn on the cob and baked beans
New Zion Missionary Baptist Church Barbecue (aka: "Church BBQ") Huntsville, Texas "Devine Soul Food Ribs" – Oak wood-smoked dry rub secret seasoning barbecue ribs
Charles Vergo's Rendezvous Charcoal Ribs Memphis, Tennessee Charcoal longback rib racks (dry rubbed and basted) with vinegar solution and Greek seasoning
The Shed BBQ & Blues Ocean Springs, Mississippi Fall-off-the-bone BBQ baby back ribs and spare ribs (dry rub with brown sugar and secret sauce
Baby Blue's Bar-B-Q Venice Beach, California Soul Food, slow-cooked hybird baby back BBQ ribs (dry rub marinade, smoked, grilled, and sauced), Memphis-style pork ribs, Texas-style beef ribs
Nancy's Pig Heaven (Upper East Side) New York City, New York (wet rub) Chinese spare ribs with Chinese red sauce (honey, five-spice powder, soy sauce, hoisin sauce, sherry and rice wine)

Steak Paradise 2: A Second Helping[edit]

Restaurant Location Specialty(s)
Gene & Georgetti Steakhouse Chicago, Illinois Wet aged beef (char-broiled 32 ounce T-bone), beef fat cottage fries
David Burke's Primehouse Chicago, Illinois 40-day Himalayan salt cured dry aged free aged prime beef (hot rock skewers, Kobe beef sashimi)
The Palm Restaurant (Midtown East) Manhattan, New York 28- to 35-day dry-aged beef, broiled steaks (New York strip)
Lawry's The Prime Rib Beverly Hills, California 17 pound prime rib roast, spinning bowl farmhouse salad
The Grill House & Rock Bottom Bar Allegan, Michigan "Do-It-Your-Own Steakhouse"-pick out and grill your own choice meat, (only haunted steakhouse in U.S.)
Musashi Japanese Steakhouse Las Vegas Hibachi-grilled Kobe beef steaks
Bern's Steak House Tampa, Florida 8-week dry aged beef, wine & steak (8 ounce Delmonico steak), world's largest wine selection of any restaurant (1/2 million bottles in underground wine cellar)

Bar Food Paradise[edit]

Restaurant Location Specialty(s)
Union Oyster House Boston, Massachusetts Blue point oysters on the half-shell, 5 to 16 lb lobsters, "clam chowda"
Jimmie Kramer's Peanut Bar Reading, Pennsylvania unlimited bowl of free peanuts
Restaurant Moderno Piedras Negras, Mexico created the original nachos with cheese & pickled jalapeños
J. Gilligan's Bar and Grill Arlington, Texas "Irish Nachos"-cottage fries, cheese, peppers, onions, jalapeño's served in a skillet
Finn McCool's Irish Pub Santa Monica, California Guinness beer, Loaded potato skins with Irish bacon & mushrooms
Barney's Beanery West Hollywood, California World-famous chili (on burgers, hot dogs, fries, hashbrowns), "Champaign Breakfast"-chili cheese dog with Dom Pérignon
Frank & Teressa's Anchor Bar Buffalo, New York World-famous original Buffalo wings with blue cheese dressing & celery
National Buffalo Wing Festival Buffalo, New York Hundreds of different kinds of chicken wings, plus wing eating contests

Breakfast Paradise[edit]

Restaurant Location Specialty(s)
The Machine Shed Urbandale, Iowa Farmhouse Breakfast (big portions): "Farmer's Daughter" & "Hungry Man's Breakfast", "I Love Eggs"-get a free egg, giant cinnamon rolls
Loveless Cafe Nashville, Tennessee South-style breakfast: hot biscuits and gravy & country ham with sorghum syrup
Pancake Pantry Nashville, Tennessee 23 different kinds of pancakes: sweet potato pancakes
Petite Abeille Lower East Side, New York City, New York Belgian waffles: (Brussels waffles & Liege waffles)
Murray's Bagels Greenwich Village, New York City, New York Hand-rolled bagels: Lox & whitefish, "Leo" (Special)-lox, eggs, onions on salt bagel
Cereality Cereal Bar & Cafe Santa Cruz, California Create "Cereal-My-Way" with different kinds of combinations
Swingers Santa Monica, California Late-night organic breakfast: Huevos rancheros, pancakes, waffles, omelettes.

Deep Fried Paradise[edit]

Restaurant Location Specialty(s)
Willie Mae's Scotch House New Orleans, Louisiana Best fried chicken
Jive Turkey Brooklyn, New York Deep fried turkey, fried turkey sandwich
Goodson's Café Tomball, Texas The best chicken fried steak in Texas
Sodolak's Original Country Inn Snook, Texas Chicken fried bacon with cream gravy
Hollywood Café Robinsonville, Mississippi fried dill pickles, fried green tomatoes
Dyer's Burger Memphis, Tennessee Deep fried hamburgers and cheeseburgers in 100-year-old oil
Rutt's Hut Clifton, New Jersey Deep fried hot dogs with secret mustard relish
Chipshop Brooklyn, New York (Will fry up anything!) fish 'n' chips, deep-fried Mars bars, deep-fried pizza

Season 2 (2010)[edit]

Bacon Paradise[edit]

Restaurant Location Specialty(s)
All Good Cafe Dallas, Texas Thick-sliced Wright's peppered bacon
Slater's 50/50 Burgers by Design Anaheim, California "The 50/50 Burger"-50% ground beef 50% ground bacon (topped with fried egg, pepper jack cheese, avocado & chipotle mayo), "Peanut Butter & Jealousy Burger", bacon milkshakes, bacon brownies
3 Bar & Grill Arlington, Virginia Own spice-cured smoked bacon, bacon-wrapped pork chop with bacon cornbread, "Heritage Hog"-pig roast
The Lido Deck Newport Beach, California Homemade pig and lamb bacon, wild boar bacon with soft-boiled egg on top, elk burger with wild boar bacon
Bad Decisions Bar (Fell's Point) Baltimore, Maryland Happy hour bacon cocktails (all drinks served with a side bowl of fried bacon)
Hash House A Go-Go San Diego, California Bloody Mary BLT, "Hair-of-the Dog" – 24 ounce beer served with honey-cured smoked bacon, "BBBLT"-triple the bacon, lettuce & tomato
Martini's at the Beach Santa Cruz, California World's biggest BLT sandwich (oversized sandwich piled high with bacon)

Food Truck Paradise[edit]

Restaurant Location Specialty(s)
Uncle Gussy's Traditional Greek Cuisine (51st St. & Park Ave.) New York City, New York Gyros, Souvlakis, Greek salads
Flying Pig Healthy Taste (Washington Blvd.) Los Angeles, California & (Sunset Blvd. & Cole Ave.) Hollywood, California French-Asian tacos (gua-bao & sliders)
The Grilled Cheese Truck East Los Angeles, Los Angeles, Hollywood & Venice Beach, California "Cheesy Mac 'n' Rib" (macaroni and cheese & BBQ rib meat grilled cheese sandwich)
Ali Baba's Turkish Kebabs @ Food Cart Pods (parking lot) (10th St. & Alder St.) Portland, Oregon Lamb and rice kebabs
The Dump Truck @ Food Cart Pods Portland, Oregon Dumplings (bacon cheeseburger dumplings)
Saucy's BBQ @ North Station Pod (2800 North Greeley Ave. & North Killingsworth St.) Portland, Oregon Sweet-sauced BBQ pork ribs
Whiffle's Fried Pies @ Cartopia Food Pod (SE Hawthorne Ave. & SE 12th St.) Portland, Oregon Famous fried fruit pies
Pyro Pizza @ Cartopia Food Pod Portland, Oregon Stone-oven baked thin-crust pizza pies
Potato Champion Belgian Fries @ Cartopia Food Pod Portland, Oregon "Pomme Frites"-Belgian fries (cheese curds & gravy fries, peanut butter & jelly fries)
Mr. C's Grease Truck @ Rutgers University campus New Brunswick, New Jersey Grease Truck food, "Fat Sandwiches" – 8-inch overstuffed sandwiches with meats, fries, sauces, and cheeses (famous "Fat Darrell", "Fat Cat") Fat Sandwich Challenge
Fojol Bros. of Merlindia: A Traveling Culinary Carnival (Logan Circle Park @ Rhode Island Ave. & 14th St.) Washington D.C. First performance food truck, Indian food (chicken curry, mango lasse popsicles)
Roman Chewing Candy (5510 Constance St.) New Orleans, Louisiana Horse drawn cart, Roman candy sticks (vanilla, chocolate & strawberry taffy-like candies)

Deep Fried Paradise 2: Extra Crispy[edit]

Restaurant Location Specialty(s)
Acme Oyster House New Orleans, Louisiana Fried oysters, po' boys, "Boo Fries" – cheese fries with gravy, oyster challenge (15 dozen in 8 minutes)
Ye Old King's Head Pub Santa Monica, California British chip shop (fish 'n' chips)
Montgomery Inn: The Ribs King (Montgomery suburb) Cincinnati, Ohio fried Saratoga chips (aka potato chips)
Fletcher's Corney Dogs @ Fair Park Fairgrounds Dallas, Texas "Texas State Fair Fried Food Competition" (corn dogs)
Clark's Outpost Bar-B-Q Tioga, Texas Deep fried corn-on-the-cob, "Lamb Fries" – lamb testicles
No Name Pub Big Pine Key, Florida Deep fried conch fritters
Kushiage Dining Horon Torrance, California "Kushiage"-Japanese panko-fried meat or seafood skewers, "Do-It-Yourself Mashed Potatoes"
Cafe Coyote Old Town, San Diego, California Deep fried ice cream

Pasta Paradise[edit]

Restaurant Location Specialty(s)
Patsy's Italian Restaurant New York City, New York Frank Sinatra's NYC favorite, Neapolitan cuisine: Linguine in calm sauce, veal Milanese
Filomena Ristorante Washington D.C. Handmade pasta: gnocchi, spinach and cheese ravioli
Fior d'Italia Restaurant San Francisco, California Northern Italian cuisine, pumpkin ravioli
S'MAC (East Village) Manhattan, New York 12 different types of macaroni and cheese served in a sizzling skillet
Marino Ristorante Hollywood, California Sinatra approved, homemade Italian food: "Spagetti Ala Vongole"
La Dolce Vita Restaurant and Bar Beverly Hills, California Sinatra approved, table-side service: pasta, veal, fish and lobster
Lasagna Ristorante Chelsea, Manhattan, New York 17 different kinds of baked lasagna

Pie Paradise[edit]

Restaurant Location Specialty(s)
Mom's Pies Etc. Julian, California Homemade apple pies and apple crumble
Blue Owl Restaurant & Bakery Kimmswick, Missouri "Levee-High Apple Pie" – apple filling piled high under pie crust
Dooky Chase's Restaurant New Orleans, Louisiana Famous sweet potato pie
Tuck Shop: The Great Aussie Bite (East Village) New York City, New York Australian meat pies (beef pies)
Kermit's Key West Key Lime Shoppe Key West, Florida Key lime pie, chocolate covered key lime pie slice on a stick
Dangerously Delicious Pies Baltimore, Maryland "Baltimore Bomb Pie" – cookie pie with vanilla cheese filling, "Mobtown Brown"- pecan pie with Swiss chocolate & caramel
House of Pies Coffee Shop (Los Feliz Village) Los Angeles, California Strawberry cream pie, glazed fruit pies

Season 3 (2011)[edit]

Food Paradise: Manliest Restaurants[edit]

  • Note: This episode aired as a special in December 2011.
  • The list below features the nine different regional competition finalists of Men's Health Magazine's "2011 Manliest Restaurants".
Restaurant Location Specialty(s)
Keens Steakhouse New York City, New York King's cut prime rib, mutton chop, whiskey and pipe smoking
Alabama Jack's Bar & Grill Key Largo, Florida conch fritters, crab cakes, lima bean soup
Gus's Fried Chicken Memphis, Tennessee Famous hot & spicy fried chicken, baked beans and cole slaw
Primanti Bros. Pittsburgh, Pennsylvania Stuffed sandwiches with deli meat, fries and cole slaw inside, "Pittsburger cheese steak"
Original Joe's San Jose, California "Man-sized Italian meals and charcoal-broiled meats: steaks, short ribs, award-winning hamburgers, spaghetti and meatballs
Couloir Restaurant at Jackson Hole Mountain Resort Jackson Hole, Wyoming Wagu beef, duck, local fish, smoked buffalo tenderloin
The Salt Lick Driftwood, Texas Pork and beef open-pit BBQ: beef brisket, sausage, pork ribs, and turkey
Jethro's BBQ Des Moines, Iowa Giant portions, 24 hour-smoked oak and hickory "down home BBQ": beef brisket, famous smoked hot wings, "Adam Emmenecker Sandwich": 5 pounds pork tenderloin, bacon cheeseburger, chicken fingers, brisket, fried cheese and cheddar cheese sauce
Salt's Cure Hollywood, California Old-fashioned butcher shop-style smoked, slice and salt-cured meats: smoked whole pig, smoked ham, famous chicken salad sandwich

Tailgate Paradise[edit]

Restaurant Location Specialty(s)
University of Wisconsin (Badgers) Madison, Wisconsin *Stadium Sports Bar (open-air) – "Brats & Beer" (bratwurst) and deep fried cheese curds
*Lot 16 Badger Wagon Party beef, pork and chicken sausage
Auburn University (Tigers) Auburn, Alabama Wild game meats (fried deer meat), deviled eggs, "hummingbird cake" (with bananas, pineapple and cream cheese icing)
LSU (Tigers) Baton Rouge, Louisiana Creole cuisine, fried Cajun turkey, alligator meat, chicken fricassee with rice, boudin balls, seafood gumbo, "sauced pecans"
University of Tennessee (Volunteers) Knoxville, Tennessee Smoked BBQ meats (pork ribs and barbecue sauce)
Ohio State (Buckeyes) Columbus, Ohio Fresh fish from Lake Erie, beef brisket, pulled pork, "Buckeyes" (chocolate & peanut butter candy), "Fried Buckeye" (fried cake and brownies)
University of Texas (Longhorns) vs. University of Oklahoma (Sooners) @ Cotton Bowl, Dallas, Texas *Texas: Beer & BBQ (smoked beef ribs, brisket, chicken and pork), "Corny Dogs" (corn dogs)
*Oklahoma: Fried foods (fried bacon, fried pizza, fried peanut butter & jelly, fried butter and fried coke-a-cola)
University of Florida (Gators) vs. University of Georgia (Bulldogs) @ The Football Classic, Jacksonville, Florida *Florida: "Gatoribs", gator gumbo, cuban sandwiches, bratwurst, Mayport shrimp, key lime pies and whoopie pies
*Georgia: "Bulldog Balls" (meatballs in teriyaki sauce), marinated barbeque chicken and fried chicken
USC (Trojans) Los Angeles, California Gourmet-themed catering (Barbecue spice rubbed cedar wood-plank salmon, bacon-wrapped hot dogs with California peppers & onions, bratwursts, flank steak, chicken and chocolate fountain)

Hot & Spicy Paradise[edit]

Restaurant Location Specialty(s)
Lil' Dizzy's Cafe (Tremé), New Orleans, Louisiana "A Baquet Family Restaurant" – "Wayne's Famous Gumbo" (cerole-style gumbo) and spicy jambalya omelette
Tolbert's Restaurant Grapevine, Texas Red hot spicy chili, chili con queso with five-alarm chili sauce
Salvador Molly's Sun Stop Cafe Portland, Oregon "The Great Balls of Fire" (habanero fritters with "sunshine and pain" salsa), "Volcano" (Hot barbeque Kalua pork on grarlic bread)
Brick Lane Curry House (East Village), New York City, New York "Vindaloo" Indian-style curry x 10 = "Phaal" (13 different peppers + ghost chilies)
Jitlada Restaurant & Southern Thai Cuisine (Thai Town, Los Angeles, California "Kua Kling Phat Tha Lung" (Shredded beef Thai curry)
Jack Melnick's Cornertap vs. Crosstown Pub & Grill Chicago, Illinois *Cornertap - "Wingfest" ("XXX Wings")
*Crosstown - "Dynomite Spicy Challenge" ("Devil's Sweat Wings")

Big Beef Paradise[edit]

Restaurant Location Specialty(s)
Riscky's Bar-B-Q (Fort Worth Stockyards), Fort Worth, Texas Fall-off-the bone, all-you-can-eat beef ribs
Ward's House of Prime Milwaukee, Wisconsin 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)
Big Ass Sandwich (Truck) Portland, Oregon "Gut-Bomb" (2-pound roast beef sandwich stuffed with fries and cheese sauce)
Incanto San Francisco, California "Leg of Beast" (braised beef shank with "God's Butter" – bone marrow), lamb tongue, goose testicles.
Kelsey's Steak & Seafood Restaurant Valparaiso, Indiana "Six Pound Challenge" (eat a 96-ounce top sirloin steak in one hour)
Mallie's Sports Grill & Bar Southgate, Michigan 101-134-pound burgers, largest hamburger in Guinness Book of World Records (350-pound burger)
Tweed's Restaurant & Buffalo Bar Riverhead, New York (Established in 1896) American Bison steak and one-pound burgers

Season 4 (2012-2013)[edit]

Bacon Paradise 2: Another Slab (2012)[edit]

Restaurant Location Specialty(s)
Bacon Austin, Texas Salt-cured smoked thick slab bacon. Tabasco bacon B.L.T., "Double Grind Burger" (grind bacon into the ground chuck beef), corned-bacon pastrami sandwich.
John Berryhill's Bacon Boise, Idaho "Bacon Lasagna" (marinara, pasta, ricotta, 2 shredded cheeses, bacon, wild mushrooms with onions & garlic, and goat cheese Béchamel sauce)
Zazu Restaurant & Farm Santa Rosa, California "Black Pig Bacon" (applewood smoked). Bacon waffle with espresso gelato and bacon fat toffee, bacon maple popcorn, and maple glazed bacon donuts.
Grub Los Angeles, California "Sweet & Sassie Bacon" (aka: "Crack Bacon"), "B.F.P." (Big Flippin' Pancake) (crack bacon and cheddar cheese inside pancake batter)
Paddy Long's Chicago, Illinois Beer and bacon pub. Beer-battered bacon strips, "The Bacon Bomb" (brown sugar applewood-smoked bacon loaf stuffed with 5 lbs of spicy beef & pork sausage and black pepper bacon)
"Baconfest" (UIC Forum) @ University of Illinois at Chicago Chicago, Illinois *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
The Berkshire Denver, Colorado "The King Sandwich" – Elvis Presley-inspired crunchy peanut butter, caramelized bananas and Berkshire bacon on toasted sweet Hawaiian bread, "Surf n' Pig", "Deconstructed B.L.T." and bacon martini (bacon-fused vodka)
Baconery (Union Square) New York City, New York Bacon + bakery = Baconery (bacon infused desserts) Chocolate bacon peanut butter cookies (with Reese's Pieces), chocolate-covered bacon, bacon pecan pie, bacon brownies, beacon chocolate chip cookies, bacon banana bread

Hamburger Paradise 2: The Double-Decker (2012)[edit]

Restaurant Location Specialty(s)
The Apple Pan Los Angeles, California Steakburger (ground sirloin topped with melted Tillamook chedder, pickles, lettuce, mayo and signature relish), Hickory Burger (same toppings and smothered in a tangy hickory sauce)
Krazy Jim's Blimpy Burger Ann Arbor, Michigan Build-your-own burgers by choosing the number of burger patties layered, type of cheese, type of bun and pick from 30 toppings.
Capser & Runyon's Nook St. Paul, Minnesota "Juicy Nookie" (a Jucy Lucy-style burger with black Angus chuck seasoned with special spice mix stuffed with American cheese on a brioche bun)
My Brother's Bar Denver, Colorado Jalapeño Cream Cheese Burger ("J.C.B.") (ground beef patty, cheese and jalapeño, pimentos and cream cheese whipped topping on a bakery bun), "Johnny Burger" (Swiss, American cheese, cream cheese and grilled onions)
Kuma's Corner Chicago, Illinois Burgers named after metal bands. "Kuma Burger" (beef patty with applewood-smoked bacon, cheddar cheese on a pretzel roll topped with a fried egg, red onions and lettuce)
Shooting Star Saloon Huntsville, Utah 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)
Wild Bubba's Wild Game Grill Elroy, Texas "Wild Hamburgers" – buffalo, elk, venison, cabrito (goat), and wild boar burgers. Antelope Burger (1/3-pound antelope meat dusted with spice mix with lettuce and tomato) "F1 Burger" (one-pounder with BBQ sauce)
Heart Attack Grill Las Vegas, Nevada "Quadruple Bypass Burger" (9,982 calorie burger with four ½-pound pig fat bacon cheeseburger patties topped with tomatoes and sauteed onions on buttered-lard buns)

Barbecue Paradise 2: Another Rack (2012)[edit]

Restaurant Location Specialty(s)
Franklin Barbecue vs. JMueller BBQ Austin, Texas *Franklin: Full-brisket seasoned with salt & pepper slow-smoked for 16-hours with post oak, ribs, sausage, pulled pork and turkey.
*JMueller: Salt & pepper rubbed 8-hour post oak wood smoked brisket.
Gates Bar-B-Q Kansas City, Kansas Sweet & sticky hickory-smoked pork ribs smothered with thick & tangy barbecue sauce.
Germantown Commissary BBQ Memphis, Tennessee 2½-pound dry-rubbed spare ribs with traditional Memphis-style barbeque sauce.
Memphis in May BBQ Festival Memphis, Tennessee *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.
Skylight Inn BBQ Ayden, North Carolina Award-winning oak wood-smoked eastern North Carolina-style pulled pork smoked for 14-hours with hot sauce and vinegar.
Sweatman's Bar-B-Que Holly Hill, South Carolina Oak, hickory and pecan wood-smoked whole hog smoked for 8–10 hours slathered with a mustard-basted barbeque sauce, homemade pork rinds and pork "hash" sauce.
Moonlite Bar-B-que Owensboro, Kentucky Hickory-smoked vinegar basted, salt and pepper rubbed mutton (sheep), "Burgoo" (thick stew with mutton, beef and chicken).

Sausage Paradise (2012)[edit]

Restaurant Location Specialty(s)
Gene's Sausage Shop Chicago, Illinois Alpine Sausage (double-smoked, double garlic pork Polish sausage from the Alpine region char-grilled to perfection) Alpine Chedder (Alpine sausage stuffed with chedder cheese)
Ina's (Breakfast Queen) Chicago, Illinois Amylu Sausages – "Amy's Omlette" (apple & gouda cheese chicken sausage, brie and asparagus stuffed omelette), veal chive sausage, Chorizo (Mexican sausage hash) and Andouille sausage
Hominy Grill Charleston, South Carolina Pork shoulder sausage patties. "Big Nasty" (Southern-fried chicken breast and cheddar cheese between two big biscuits smothered with homemade pork sausage gravy)
Southside Market & Barbeque Elgin, Texas "Elgin Sausage" (aka "Hot Guts") (smoked long-link natural casing beef sausage with a pepper fiery flavor grilled over post oak wood)
Wurstküche (Sausage Kitchen) Venice Beach, California Exotic sausages: Char-grilled rattlesnake sausage, buffalo sausage, crocodile & pork Andouille sausage and duck & bacon sausage
Old German Beer Hall Milwaukee, Wisconsin Usinger's Famous Sausage: Dunkel Beer and applewood bacon flavored bratwurst in a corn-dusted bun or fresh-baked pretzel roll
Ferdinando's Focacceria Brooklyn, New York Homaemade Italian sausages (Sicilian-style natural casing pork sausage with wild fennel, salt & pepper and secret spices), sausage Parmesan on a fresh-baked focaccia roll
Horse Brass Pub Portland, Oregon "Bangers and Mash" (English-style pork water-plumped sausage with mashed potatoes, fried onions and green peas served with "pub mustard", Banger Sausage Roll (pigs in a blanket-style), Scotch Egg

Pot Pie Paradise (2012)[edit]

Restaurant Location Specialty(s)
Paul's Pot Pies Marietta, Georgia "Chicken Curry Pot Pie" (white meat chicken, broccoli, carrots, peas, basmati rice and golden curry sauce in 10-inch puff pastry crust)
Centerville Pie Company Centerville, Massachusetts Chicken Pie (pie crust filled with 1-pound boiled white & dark meat chicken and 16-ounce of chicken stock gravy)
Australian Bakery Cafe Marietta, Georgia Aussie meat pies. "Ned Kelly Pie" (hand-ground steak meat, egg, cheese, and bacon in a mini pie crust), "The Croc Hunter Pie" (filled with crocodile meat)
Pleasant House Bakery Chicago, Illinois 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)
Chicago Pizza and Oven Grinder Co. Lincoln Park, Chicago, Illinois Pizza Pot Pies (layered with Wisconsin brick cheese, whole-button mushrooms and tomato meat sauce capped with Sicilian-style dough)
Acadene Maine Brasserie & Tavern @ Kennebunk Inn Kennebunk, Maine Lobster Pot Pie (tail, knuckle and claw lobster meat added to a cream-based spiced lobster stock with corn, potatoes and peas with a puffed pastry lid)
Round-Abouts Restaurant Lincoln, Nebraska "Pot Pies with a Twist" ("Round" open-topped pie) "Reuben Round" (mini round of corned beef, Swiss cheese, sauerkraut, and thousand island dressing) "Yo-Yo's" (dessert filled round pies)
Pot Pie Paradise & Deli Hayward, California Butternut Squash Pot Pie (roasted butternut squash and Yukon potatoes, onions, edamame, smoked gouda, parmesan, cream and nutmeg in pie crust)

Chili Paradise (2012)[edit]

Restaurant Location Specialty(s)
Texas Chili Parlor Austin, Texas "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)
Phoenix Saloon New Braunfels, Texas Texas Red (sirloin beef, secret spices and William Gebhardt's original Mexican-style chili powder) "Double-Shot" (chili with sautéed serranos and habaneros) "Ring of Fire" (chili with a chipotle, habaneros and serranos purée) "The Killer" (Double-Shot & Ring of Fire chilis with a ghost pepper mixture)
Joe Roger's The Den Chili Parlor Springfield, Illinois Firebrand Chili ("beef-n-beans blend" – ground beef, oil/secret spice mix and kidney beans)
Camp Washington Chili Cincinnati, Ohio Chili-Covered Spaghetti (bull meat round ground beef with sautéed onions with secret spice blend of chili powder, paprika, and cinnamon) "2-Way" (chili & spaghetti) "3-Way" (chili, spaghetti and cheese) "4-Way" (chili, spaghetti, cheese and onions) "5-Way" (chili, spaghetti, cheese, onions and beans)
Slim's Last Chance Seattle, Washington 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)
White Knight Diner St. Louis, Missouri "Super Slinger" (hash browns, hamburger patty, eggs, American cheese, slathered with beef chili and sautéed vegetables on top)
Chili Addiction West Hollywood, California "Jamaican Gold" (Jerk Chicken Chili – Ground chicken, garlic, cinnamon, ginger, habaneros, jalapeños and Thai chilies), "Spontaneous Combustion" (carne asada base chili with chipotles, serranos, Thai chilies and ghost peppers), "Maui Wowi" (chili with Maui onions)
The Shed Santa Fe, New Mexico "Santa Fe Green" (Chile Verde Con Papas) ("Green chile with potatoes" – stewed pork, "Sandia" roasted New Mexico chile, garlic, pork base and jalapeños purée and potatoes)

Food Paradise: Manliest Restaurants 2 (2012)[edit]

  • Note: This episode aired as a special on November 21, 2012.
  • The list below features the 9 different regional competition finalists of Men's Health Magazine's "2012 Manliest Restaurants in America" competition.
  • The competitors must fall into one of the nine essential categories: steakhouse, brew pub, burger spot, pizza parlor, sandwich shop, adventurous eating, seafood shack, taco stand and barbecue joint.
Restaurant Location Specialty(s)
Cattleman's Steakhouse Fabens, Texas Wet-aged Angus beef steaks with secret chili spice rub cooked on inlined steel grill, "Cowboy" (2-pound steak), 4-pound T-bone steak and porterhouse steaks served with baked potato, baked beans, pineapple cole slaw, corn-on-the-cob and house-baked bread. Smoked half cow racks of beef ribs.
Snake River Brewing Co. Jackson Hole, Wyoming "The Roper" (cayenne pepper & mustard powder spice rub brisket braised in apple cider & beer mixture, bacon, and horseradish stacked in between two homemade buttered buns. Elk burgers and river trout.
Butcher & The Burger (Northside) Chicago, Illinois 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)
Burt's Place (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)
Katz's Delicatessen (Lower East Side) New York City, New York Hand-carved pastrami brine and smoked for three days in a salt, pepper, garlic & onion powder and coriander rub. "pastrami on rye" with mustard and corned beef sandwich served with half-sour pickles, matzo ball soup, grilled hot dogs and knishes.
Incanto San Francisco, California Adventurous eats (duck testicles, goats eyeballs and lamb's head smothered in onions & mint,) "Odd & Ends" (chalkboard specials of "God's Butter"--bone marrow, tuna spine, pig skin spaghetti and beef tongue)
Mabel's Lobster Claw Restaurant Kennebunkport, Maine 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.
Hankook Taqueria Atlanta, Georgia 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)
Oklahoma Joe's Barbeque & Catering Kansas City, Kansas 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)

Sandwich Paradise 2: The Upper Crust (2012)[edit]

Restaurant Location Specialty(s)
Jimmy & Drew's 28th Street Deli Boulder, Colorado "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 Sandwiches, Spirits & Music Chicago, Illinois "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)
White House Sub Shop Atlantic City, New Jersey "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)
Mother's Restaurant New Orleans, Louisiana "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 Carving Board Sandwiches Tarzana, California "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)
Morrette's Steak Sandwiches Schenectady, New York 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
Juan Mon's International Sandwiches Houston, Texas 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)
Cozy Corner Restaurant Memphis, Tennessee The Bologna Sandwich (thick-cut secret dry-rubbed barbequed beef bologna, American cheese topped with cole slaw and BBQ sauce on a toasted bun), sliced BBQ pork sandwich

Meatloaf Paradise (2012)[edit]

Restaurant Location Specialty(s)
Datz Delicatessen Tampa, Florida 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
Neptune Diner Lancaster, Pennsylvania "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)
The Praline Connection New Orleans, Louisiana Cajun-spiced meat loaf (Ground beef mixed with Cajun spices, chopped onions & green peppers and French bread) served with mashed potatoes & gravy and green beans or corn bread and sweet potatoes.
Barbeque Company Phoenix, Arizona BBQ Meat Loaf (Pecan and mesquite-smoked, grilled and sauced ground pork & beef meat loaf mixed with secret spices, rib rub, Ancho chilies and homemade BBQ sauce), "Smokey Chipotle Cheddar Cheese & Bacon Meat Loaf"
Suppenküche San Francisco, California 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)
Rye American Bistro Brooklyn, New York 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)
Buck's Grill House Moab, Utah 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)
The Meatloaf Bakery Chicago, Illinois 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)

Drive Thru Paradise (2012)[edit]

Restaurant Location Specialty(s)
Sammy's L.A. Pastrami and Burgers Las Vegas, Nevada "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)
Original Tommy's World Famous Hamburgers Los Angeles, California Double Chili Cheeseburger (two 80/20 beef patties, topped with secret-spiced chili, cheese, a tomato, pickles, chopped onions and yellow mustard on toasted buns)
Roberto's Taco Shop (Ocean Beach), San Diego, California "California Burrito" (salt, pepper and garlic spiced carne asada beef, fries, cheese, sour cream and guacamole stuffed into a giant toasted tortilla), Rolled Tacos (deep-fried corn tortilla topped with guacamole, sour cream and cheese)
DBC Bar & Grill (Daiquiri Bay Café) New Orleans, Louisiana Drive-thru Daiquiris – Pina Colada, "Banana Banshee" (crème de cacao & rum), "Chocolate Kiss" (fudge schnapps & crème de cacao), "House Special" – combination of "Island Citrus" (orange curacao, 151 rum, 190 everclear, & triple sec) & "Jungle Juice" (190 & vodka)
Company 7 BBQ Englewood, Ohio Slow-cooked dry-rubbed barbeque – pulled pork sandwich, pork ribs and smoked beef brisket, signature sauces – "Lieutenant Tangy" (thick Kansas City-style tangy BBQ sauce), "Commissioner Burns" (Texas-style hot BBQ sauce), "Chief Smokey" (smoky-flavored BBQ sauce)
Sunrise Biscuit Kitchen Chapel Hill, North Carolina Drive-thru breakfast – Chicken and Cheddar Biscuit (fried chicken breast, cheddar cheese between a buttery buttermilk biscuit), Egg Sausage & Cheese Biscuit
Cozy Dog Drive-In Springfield, Illinois "Cozy Dog" – corn dog (cornmeal batter-dipped beef hot dogs fried in hot oil served with ketchup or yellow mustard), homemade chili, famous vinegar & salt hand-cut fries
Maid-Rite Drive-In Des Moines, Iowa "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)[edit]

Restaurant Location Specialty(s)
Hillbilly Hot Dogs Lesage, West Virginia "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)
Gene & Jude's Hot Dogs Chicago, Illinois Vienna Beef "Red Hots" (two all-beef boiled hot dogs topped with yellow mustard, relish, onions, hot peppers and fresh-cut double-fried fries on a steamed bun)
American Coney Island
Lafayette Coney Island
Detroit, Michigan *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, Belgian 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)
Newest Lunch Schenectady, New York "Michigan's" (Coney Island hot dogsWhite 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)
The Whistle Pig Hot Dogs Niagara Falls, New York "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)
Doggy-Style Hot Dogs Alameda, California "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)
Hot Diggity Philadelphia, Pennsylvania "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)
La Perrada de Edgar Miami, Florida "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)

Pork Paradise (2013)[edit]

Restaurant Location Specialty(s)
Silver Skillet Restaurant Atlanta, Georgia Country Ham Steak (bone-in ham marinated in a brown sugar, papriki and soy sauce served with red eye gravy and grits), Cured Ham Steak, Fried Pork Chops.
Smithfield Inn Restaurant & Tavern Smithfield, Virginia 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)
Ox Yoke Inn Amana, Iowa 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)
Nick's Kitchen Huntington, Indiana 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)
Puerto Sagua Restaurant Miami, Florida 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)
Woodshed Smokehouse Fort Worth, Texas 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)
Ali'i Luau @ Polynesian Cultural Center Oahu, Hawaii Kalua pork ("pua'a" or whole pig stuffed with red-hot lava rocks cooked for 7-hours in an Imu then shredded and placed into the buffet)
Cochon Cajun Southern Cooking New Orleans, Louisiana 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)

Meatball Paradise (2013)[edit]

Restaurant Location Specialty(s)
Maroni Cuisine (Long Island) Northport, New York "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)
The Meatball Shop Lower East Side, New York City, New York 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)
Marabella Meatball Co. Philadelphia, Pennsylvania 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's Restaurant Midlothian, Illinois "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)
Tombolini's Meatballs Tomball, Texas "World's Greatest Meatballs" – "Beef Ball" (ground angus chuck fresh parsley, grated parmesan cheese and other secret spices) - "Texan Meatballs" (deep-fried beef meatballs topped with Texas "rossa sauce" (tomato sauce laced with barbecue sauce) served over fettuccine pasta)
Al Johnson's Swedish Restaurant Sister Bay, Wisconsin Swedish Meatballs – (100% ground beef, salt, sugar, eggs, and Swedish limpa bread deep-fried meatballs in traditional Swedish beef gravy served with lingonberry sauce)
Somethin' Else Cafe New Orleans, Louisiana "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)
Lavo Italian Restaurant @ The Palazzo Resort & Casino Las Vegas, Nevada 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 Paradise 2: Another Slice (2013)[edit]

Restaurant Location Specialty(s)
Tony's Pizza Napoletana San Francisco, California "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)
Grinder's Pizza Kansas City, Missouri "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)
Totonno Pizzaria Napolitana Coney Island, New York New York-style thin crust pizza (20-inch pizza made with secret homemade tomato sauce, fresh mozzarella and olive oil imported from Italy)
Mulberry Street Pizzeria Beverly Hills, California Brooklyn-style thin-crust pizza (Manhattan-water dough, famous tomato sauce and fresh slices of mozzarella topped with secret spices), Half Lasagna and Half Rigatoni Pizza
Beau Jo's Pizza Idaho Springs, Colorado 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!
Fong's Pizza Des Moines, Iowa "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"
Pizanos Pizza & Pasta Chicago, Illinois Chicago-style deep dish pizza – "Rudy Special" (2-inch thick crust, handmade dough, fresh whole-milk mozzarella cheese slices, specially made sausage and mushrooms baked in aged cast iron pans), Chicago thin-crust pizza
Pizza Doctors La Crosse, Wisconsin 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)

Fried Chicken Paradise (2013)[edit]

Restaurant Location Specialty(s)
Claudia Sanders Dinner House Shelbyville, Kentucky 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)
Bon Ton World Famous Chicken Henderson, Kentucky World Famous Fried Chicken (marinated, floured, secret seasoned spicy deep-fired farm fresh chicken served with crinkle-cut fries, onions rings, cole slaw or mashed potatoes & gravy)
Pine State Biscuits Portland, Oregon 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)
American Cupcake San Francisco, California "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)
Roscoe's House of Chicken and Waffles Los Angeles, California "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)
Dinah's Chicken Los Angeles, California "Original Recipe Fried Chicken" (battered in flour, herbs and spices then pressure-fried and served with a side of their famous pancakes)
Prince's Hot Chicken Shack Nashville, Tennessee "Hot Chicken" (secret seasoned extra hot & spicy fried chicken served with crinkle-cut fries, zesty pickle slices and white bread)
400 Degrees Hot Chicken Nashville, Tennessee 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!)
Jacques-Imo's Cafe New Orleans, Louisiana Fried Chicken Plate (crispy deep fried chicken marinated in salt & pepper, battered in an egg bath and coated in deep flour mix, topped with parsley and pickle chips)
Busy Bee Cafe Atlanta, Georgia "Southern Cookin" - Down Home Fried Chicken (brinded, floured and seasoned chicken deep-fried in peanut oil served with soul food sides like collard greens, baked beans and mashed potatoes)

Soul Food Paradise (2013)[edit]

Restaurant Location Specially(s)
Sylvia's Restaurant Harlem, New York "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)
Mary Mac's Tea Room Atlanta, Georgia "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)
Houston This It Is Soul Food Houston, Texas 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)
The Four Way Soul Food Restaurant Memphis, Tennessee 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
K-Paul's Louisiana Kitchen New Orleans, Louisiana Cajun-style soul food – "Chicken and Andouille Gumbo" (pan-braised chicken & andouille smoked sausage with the "holy trinity" of onions 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
Martha Lou's Kitchen Charleston, South Carolina 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)
Mama Dip's Kitchen Chapel Hill, North Carolina "Traditional Country Cooking" – Chitlins (deep-fried, pan-fried or boiled pork intestines seasoned with vinegar, salt and crushed red pepper flakes), fried pork chops, fried chicken, banana pudding
Fu-Fu Cuisine Phoenix, Arizona African & Caribbean Cuisine – "Jerk Barbecue Chicken" (marinated & grilled chicken breast with jerk seasoning, onions, maggi & secret sauce served with West African "Wolof" rice or mashed potatoes and broccoli), "Fu-Fu" (sticky dough of yam flour & water) "Egusi Soup" (made with ground melon, spinach, crayfish, goat meat & beef), "Pof-Pofs" (deep-fried sweet Jamician-style donuts made with flour, sugar, butter)

Deli Paradise (2013)[edit]

Restaurant Location Specially(s)
Carnegie Deli New York City, New York 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)
Molinari's Delicatessen North Beach, San Francisco, California Salami sandwich (House-cured savory dry Italian salami, provolone cheese topped with mustard, mayo, lettuce, tomatoes, onions, and peperoncinis between a hard Italian roll)
Canter's Delicatessen Los Angeles, California "Fairfax Sandwich" (1/2 pastrami 1/2 corned beef on rye bread served with cole slaw and a pickle and a side of signature deep-fried potato pancakes)
Nate 'n Al Delicatessen Beverly Hills, California "Matzah Brei" (fried matzah with scrambled eggs fried in drawn butter), eggs and smoked fish, toasted bagel cream cheese and lox (smoked salmon)
Zingerman's Delicatessen Ann Arbor, Michigan 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)
Kramarczuk Deli Minneapolis, Minnesota "Combination Plate" (cabbage roll stuffed with pork and rice, potato perogies, sauerkraut, your choice of five different sausages and a pickle)
Rubin's Kosher Delicatessen Brookline, Massachusetts Hot Beef Brisket Sandwich (baked and special seasoned and sauced kosher beef brisket sliced and served on a bun or rye bread), meat knishes, chicken matzo ball soup
Goldberg's Famous Delicatessen Seattle, Washington Five Pound Reuben (4 pounds of corned beef, 1/2-pound sauerkraut, 1/4-pound melted Swiss cheese on grilled rye bread with Russian dressing served with fries and a pickle)

Deep Fried Paradise 3: Grease is the Word (2013)[edit]

Restaurant Location Specialty(s)
Ozona Grill & Bar Dallas, Texas Deep-fried chicken-fried steak (twice fried) topped with either chili, cheese sauce or white gravy served with mashed potatoes and toast points. Deep fried shrimp-stuffed chili rellenos.
Sumo Grub Berkeley, California 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).
Iowa State Fair Des Moines, Iowa Established in 1854. "Grater Taters" (deep fried spiral-cut potato chips), Red velvet funnel cake with cream cheese glaze, German chocolate funnel cake topped with icing and chopped pecans.
  • Dawg House Concessions: "Pickle Dawg" (1/4 slice of a dill pickle with cream cheese with either ham or pastrami wrapped around it).
  • Campbell's Concession's: double-bacon corn dogs (bacon-wrapped hot dogs deep fried in a bacon bits corn batter).
  • Fyfe Concessions: Deep fried butter (½ a stick of butter dipped in a cinnamon & sugar batter deep fried on a stick and topped with powdered sugar).
Forcella (East Village) New York City, New York "Pizza fritte" (Deep fried thin-crust pizza), "Montanara" (deep fried dough, tomato sauce, mozzarella cheese and basil), deep fried calzones.
Dos Diablos Chicago, Illinois "The Big Mel" (3½ to 4 pound deep fried chimichanga stuffed with beef, beans, two cheeses and topped with red sauce and cheese) served with black beans and rice.
Arbuckle Mountain Fried Pie Davis, Oklahoma Deep fried pies (apple, lemon, cherry, blueberry, peach, chocolate, vanilla, beef, chicken and vegetable)
Beer Belly Los Angeles, California 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)
Funnelicious Greenville, South Carolina Super-sized 16-inch funnel cakes topped with powdered sugar, whipped cream and chocolate, deep fried Kool-Aid balls, deep fried cookie balls, and deep fried cheesecake.

Cheese Paradise (2013)[edit]

Restaurant Location Specialty(s)
Melt Bar & Grilled Cleveland, Ohio 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)
Squeeze Inn Sacramento, California "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)
Homeroom Mac + Cheese Oakland, California 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)
MacBar Soho, Manhattan, New York 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)
The Parthenon Restaurant Greektown, Chicago, Illinois 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-thin sheets of phyllo dough layered with a feta cheese and spinach mixture and baked in the oven)
The Melting Pot Thousand Oaks, California 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)
Baumgartner's Cheese Store & Tavern Monroe, Wisconsin 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)
Snuffer's Restaurant & Bar Dallas, Texas "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)

Mexican Food Paradise (2013)[edit]

Restaurant Location Specialty(s)
Casa Bonita Denver, Colorado 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)
Tomasita's Santa Fe, New Mexico 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)
Guelaguetza Restaurante Koreatown, Los Angeles, California 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)
El Charro Café Tucson, Arizona 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)
Bone Garden Cantina Atlanta, Georgia 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.
El Indio Mexican Restaurant Mission Hills, San Diego, California 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 ground 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)
Joe T. Garcia’s Mexican Restaurant Fort Worth, Texas 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.
Yuca's Taco Hut Los Feliz, Los Angeles, California "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.

Steak Paradise 3: Prime Cuts (2013)[edit]

Restaurant Location Specialty(s)
Smith & Wollensky New York City, New York 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.
Meat & Potatoes Pittsburgh, Pennsylvania 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).
Doe's Eat Place Greenville, Mississippi "Downhome Dive" serving their steaks since 1947. Signature steak: 2 ½ to 2 ¾-pound porterhouse steak aged 25 days rubbed with Creole seasoning broiled in a 67-year-old top-flamed broiler.
St. Elmo's Steak House Indianapolis, Indiana 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.
Vesta Dipping Grill Denver, Colorado 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.
Sparks Steak House Midtown, Manhattan, New York 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.
The Rex Billings, Montana 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.
C.P's Five O’Clock Steakhouse Milwaukee, Wisconsin 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.

Truck Stop Paradise (2013)[edit]

Restaurant Location Specially(s)
Dysart's Store & Restaurant (Exit 180 on I-95) Bangor, Maine 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 à la mode
Berky's Restaurant @ Lee Hi Travel Plaza (I-81 to U.S. 11) Lexington, Virginia American fare – "King of the Road" (one pound charbroiled chopped steak covered in fried onions and brown gravy served with mashed potatoes), buffet dinner.
R Place Restaurant (I-64, U.S. 35 North to I-80) Morris, Illinois 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.
Tiger Truck Stop (I-55 South) Grosse Tete, Louisiana 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)
Iowa 80 Truck Stop (I-80 North) Walcott, Iowa 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) Fort Worth, Texas 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)
Johnson's Corner (I-35 North) Johnstown, Colorado 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) Tucson, Arizona 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)

Buffet Paradise (2013)[edit]

Restaurant Location Specialty(s)
The Buffet @ Wynn Hotel & Casino Las Vegas, Nevada *Voted "Best Buffet in Las Vegas"* Seafood Station: split Alaskan opilio crab legs with clarified butter, citrus & taragon glazed salmon fillet, jumbo black tiger shrimp with cocktail sauce and sushi rolls; black Angus prime rib and pizza. Dessert Station: candy apples, tres leches cake.
Wicked Spoon @ Cosmopolitan Hotel & Casino Las Vegas, Nevada 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).
Stubb's Bar-B-Q's Austin, Texas "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.
Nordic Lodge Charlestown, Rhode Island 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.
The Grand Salon @ The Queen Mary (oceanliner & hotel) Long Beach, California "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.
Taverna Cretekou Alexandria, Virginia Classical & Regional Greek Cuisine: Greek Buffet – Chicken Kalamata (chicken breasts served in an onion, garlic & olive sauce), moussaka (casserole layered with beef in a Béchamel sauce), spinach pie, spanakopita, dolmas (stuffed grape leaves), pasticcio (Greek lasagna), baklava and galaktoboureko (cinnamon-type custard).
The Bristol Lounge @ The Four Seasons Boston, Massachusetts "Sundaes on Saturdays" (every Saturday night 9 p.m. till midnight) dessert buffet – house-made delicacies: red velvet cupcakes, crêpes made "à la minute" and an all-you-can-eat ice cream sundae bar with gourmet toppings (rum caramel sauce, passion pineapple sauce, fresh bananas, homemade whipped cream, caramelized popcorn, puff-pastry crostinis, pistachio & white chocolate bark, chocolate chip cookie dough bites, coconut macaroons).
The Pagoda Floating Restaurant Honolulu, Hawaii Hawaiian-style all-you-can-eat buffet – Whole steamed Kona kampachi ("the wonder fish") topped with mushrooms, oyster sauce, soy sauce, chili oil and soybean oil, hand-rolled sushi, tempura, crab legs, blackened marlin and ahi tuna.

Seafood Paradise (2013)[edit]

Restaurant Location Specialty(s)
Jack’s Fish Spot & Crab Pot @ Pike Place Market Seattle, Washington 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)
Faidley's Seafood @ Lexington Market Baltimore, Maryland Award-winning jumbo lump crabcakes (crushed saltine crackers mixed with dry mustard, mayonnaise and Baltimore’s signature Old Bay seasoning, Chesapeake Bay blue 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.
The Place Restaurant Guilford, Connecticut Outdoor Clambakes: from April to October. Roast clam special (local Stoney Creek 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".
Pelletier's Restaurant Fish Creek, Wisconsin 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)
Flors-Bama Lounge and Oyster Bar Pensacola, Florida 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)
Paradise Cove Beach Café Malibu, California 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)
Crawfish Town USA Henderson, Louisiana 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.
No-Name Fish Pier Restaurant Boston, Massachusetts 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.

"Best Seafood Ever" In Raleigh NC" #shasha2264-and you get to walk the Farmers Market just a few feet away for fresh veggies and fresh flowers. Great family fun & food

N.C. Seafood is located at the North Carolina Farmers Market in Raleigh and has been specializing in serving the highest quality fried Calabash style seafood in a casual setting for the past 25 years.

State Farmers Market, 1201 Agriculture St, Raleigh, NC 27603 Our Hours: Monday - Saturday: 11 - 8 | Sunday: 11 - 5 Yummy Sweet Tea as well!!

Taste Like Chicken Paradise (2013)[edit]

Restaurant Location Specialty(s)
Church Works Brew Works Pittsburgh, Pennsylvania "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.
Linger Lodge Restaurant Bradenton, Florida "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)
Kegel's Inn Milwaukee, Wisconsin "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)
Beast and the Hare Mission District, San Francisco, California "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)
Sid & Roxie's Green Turtle Inn Islamorada, Florida, Florida Keys "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)
DownUnder Wines and Bistro Gilbert, Arizona "‘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),
Prejean's Restaurant Lafayette, Louisiana 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.
Badega Bistro San Francisco, California "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)

Garlic Paradise (2013)[edit]

Restaurant Location Specialty(s)
The Stinking Rose North Beach, San Francisco, California "A Garlic Restaurant": World-Famous "40 Clove Garlic Chicken" (half-cut chicken marinated in chopped garlic, rosemary, olive oil in a sauce made with red wine, shallots, garlic, rosemary, thyme and butter served with caramelized garlic cloves and garlic mashed potatoes); Bagna Calda (Northern Italian-style garlic bread – toasted focaccia topped with oven-roasted garlic cloves, butter anchovies and olive oil mixture)
Garlic Mike's Gunnison, Colorado Italian Cuisine: Brodetto di Pesce (Italian seafood stew made with shrimp, mussels, scallops, calamari, garlic, shallots, tomatoes, red peppers, oregano, white wine, calm juice and brandy tossed with linguini and scampi garlic butter)
The Garlic New Smyrna Beach, Florida Italian Country Grille: Garlic Appetizer (2½ hour slow-roasted whole garlic clove, smashed, topped with extra virgin olive oil and balsamic vinegar and served with crusty Italian bread); Angus Beef Steak (cooked in a wood-fire oven and slathered with special herb and garlic rub served with a garlic baked potato)
Jake's Sandwich Board Philadelphia, Pennsylvania "Garlic Bomb" (chopped steak sautéed in crushed garlic topped with deep-fried garlic cloves and homemade garlic spread made with roasted garlic bulbs and mayo on a hoagie roll); "The Garlic Bomb Challenge" (3-pound Garlic Bomb sandwich, 1 box of 12 Tasty Kakes, 24 peanut chews, 4 soft pretzels, and 1 bottle of Cherry Champ soda. "5-pounds + 45 minutes = immortality")
Gourmet Alley
@ Gilroy Garlic Festival
Gilroy, California “The Garlic Capital of the World”: Pepper Steak Sandwich (ball-tip beef seasoned in a mixture of garlic powder, granulated garlic salt and pepper, grilled with wine, lemon juice, Italian seasoning and fresh garlic, topped with sautéed a stir-fry of locally grown chopped onions, green and red peppers and garlic on a toasted long roll served with garlic fries); "Calamari Flame-Up" ("pyro-chefs" prepare garlic calamari, shrimp scampi, pasta con pesto, garlic chicken, Italian sausages, and garlic bread); Free Garlic Ice Cream (vanilla ice cream with a hint of garlic)
Thanh Long Sunset District, San Francisco, California Vietnamese Cuisine: Garlic Noodles (family recipe, stir-fried thin egg noodles in a buttery garlic sauce made in a "secret kitchen"); Red Snapper (grilled red snapper in a special blend of tamarind, fish sauce, dill, ginger, turmeric, salt, and garlic served with garlic noodles and two oversized shrimp chips) World-Famous Roast Garlic Crab and Royal Tiger Prawns (both served in a garlic butter sauce)
Saleem's West St. Louis, Missouri Lebanese Cuisine: Chicken Shawarma (grilled chicken, beef or lamb marinated in garlic for 48 hours and coated in a 9-spice dry rub containing allspice, cloves, cumin, salt, black pepper, cinnamon, and garlic served on a bed of lettuce, onion and tomato, topped with house-made tahini garlic sauce and garnished with parsley); Roasted Garlic (spice-watered garlic bulb steam-roasted in oven, served with pita bread with every dinner entrée); Roasted Garlic Eating Competition (who could eat the most garlic heads in 15 minutes)

Season 5 (2014)[edit]

Food Paradise: Sturgis' Most Tasty[edit]

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.

Restaurant Location Specialty(s)
The Knuckle Saloon Sturgis, South Dakota 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.
Town-n-Country Plumbing 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)
Roscoe's Steakhouse 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.
Easyriders Saloon 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.

BBQ Paradise 3[edit]

Restaurant Location Specialty(s)
Central BBQ Memphis, Tennessee Barbecue Pork Ribs (dry rubbed with kosher salt, cumin, chili powder, black pepper, garlic and onion powder, paprika, and brown sugar, smoked with hickory and pecan wood and slathered with table-side barbecue sauce); Smoked Chicken Wings (marinated with Louisiana-style hot sauce for 48 hours and smoked for 2 hours, then deep-fried with a choice of Buffalo sauce, "honey gold" sauce, dry Jamaican Jerk rub, or "sweet heat" sauce made with Chinese red pepper flakes and dried habanero peppers); Pulled Pork Nachos (homemade tortilla chips topped with barbecue pulled pork, sweet Maui-style barbecue sauce, nacho cheese sauce, shredded cheese, jalapenos, and dry-rub spice)
Gatlin's BBQ Houston Heights, Houston, Texas Smoked Beef Brisket (dry-rubbed with, salt, fresh-ground black pepper, and granulated garlic and smoked low and slow with oak); Pork Ribs (secret marinate and dry-rub seasoned); "Kitchen Sink Sandwich" (a scoop of "Mrs. Mary's dirty rice", hunks of brisket, smoky sausage links, mounds of shredded cheddar, jalapenos, onions and a drizzle of their tangy vinegar-based barbecue sauce on a toasted bun)
Big Bob Gibson's Bar-B-Q Decatur, Alabama Whole Bar-B-Q Chicken in White Sauce (salt and fresh-cracked black pepper rubbed and oil-based marinated brick-pit 3-hour smoked chicken dipped in North Alabama white sauce made with mayo, vinegar, lemon juice, horseradish and spices); St. Louis-Style Spare Ribs (smoked pork ribs coated with award-winning rub that includes sugar, salt, three kinds of pepper, onion and garlic powder, coriander and cumin, and mopped with homemade barbecue sauce made with molasses, honey, maple syrup and vinegar); Baked Potato (1½ pound Idaho baked potato topped with butter, sour cream, cheese, chives, and a quarter-pound of slow-cooked barbecue pork shoulder)
Rollin' Smoke Las Vegas, Nevada Arkansas Barbecue: Smoked Beef Brisket Meatloaf (ground beef, pork, hickory-smoked beef brisket and pulled pork mixed with diced green peppers and onions, homemade rub made with paprika, cayenne, and secret spices, and signature barbecue sauce, baked and sliced think served on a bed of mashed potatoes, garnished with secret tangy sauce and onion strings); "Outlaw Burger" (ground waygu beef and brisket mixed into a patty with sautéed green pepper and onions, barbecue sauce, Worcestershire sauce, secret rub, and two raw eggs, smoked then grilled and topped with slices of cheddar, lettuce tomato, purple slaw and onion strings on a toasted bun stabbed with a spear of pickled cherry tomatoes and pickles with stands over 15-inches tall)
Lexington Barbecue Lexington, North Carolina Smoked Pork Shoulder (western-style tomato-based barbecue pork shoulder, rubbed with salt and smoked with hickory wood for 10 hours and slathered with thin vinegar-based sauce made with salt, black pepper, red pepper, mild vinegar and ketchup); Chopped Pork Barbecue Sandwich (choice of "white & brown chop"—white & dark meat, "brown chop", or "brown coarse chop" with big chunks of meat piled high on a bun and topped with slaw)
Micklethwait Craft Meats (Trailers) Austin, Texas Barbecue Beef Ribs (award-winner two-pound beef ribs dry-rubbed salt, dark chili powder, chili flakes, onion and garlic powder, mustard seeds, coriander and a pinch of mace, smoked for 12 hours); Smoked Andouille Sausage (fresh pork belly ground with salt, black pepper, fresh garlic, homemade mustard, chili flakes, sweet Spanish paprika, marjoram, sage and gumbo file—bay leaf, thyme and sassafras root, wrapped in all-natural casing and smoked for 2-hours)
Village Tavern Atwater Village Los Angeles, California Mexican barbecue tacos, tortas and nachos: Barbecue Pork Burrito (smoked pork shoulder rubbed with brown sugar, sweet paprika, black pepper, garlic powder, cayenne, dried mustard, ground oregano and cumin, smoked for 12 hours, topped with "Chili-Q", a Mexican barbecue salsa made with five chilies, including dried chili arbol, guajillos, ancho chilies, jalapenos, and serranos, ketchup-based sauce, fresh garlic and onions, secret spices, brown sugar, vinegar, Worcestershire and orange juice, wrapped in a flour tortilla and topped with lime-cilantro coleslaw, pico de gallo and guacamole sauce)
Wabash BBQ Excelsior Springs, Missouri "Brunt Ends" (the "bark" or charred crust of a beef brisket smoked with hickory and applewood, seasoned with a secret Cajun-style rub and served as is or on a bun); Smoked Pork Ribs (fall-off-the-bone smoked dry-rubbed pork ribs slow-smoked for hours and then wrapped in foil and smoked an additional 45 minutes to lock in juices and flavor)

Hamburger Paradise 3[edit]

Restaurant Location Specialty(s)
B-52 Burgers & Brew (outside) St. Paul, Minnesota "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)
Capitol Burgers Los Angeles, California 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!)
The Cowfish Sushi Burger Bar Charlotte, North Carolina "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 Café San Fernando Valley Los Angeles, California "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)
Lunch Box Laboratory Seattle, Washington "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)
Sketch Burger Fishtown Philadelphia, Pennsylvania "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);
Rockit Burger Bar Chicago, Illinois "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)
Grease Burgers, Beer & Whiskey Bar West Palm Beach, Florida "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)

Hot & Spicy Paradise 2[edit]

Restaurant Location Specialty(s)
Nitally's St. Petersburg, Florida Thai-Mex (Latin and Asian cuisine): "Inferno's Soup" (made with 12 different kinds of peppers—Scotch bonnet greens, ghost peppers, Thai green, jalapenos la sierra, serranos, habanero red, Hungarian ladyfingers, chile de árbol, chile guajillo, chile pulla, chile piquin, and chile chipotle—some baked, some fried and some blended into a pepper paste, added to a broth and noodles are added, topped with “cool-off” garnishes and a pretty flower)
The Slaw Dogs Duarte, California "The Hulk Dog" (a fire-grilled ghost pepper sausage link topped with jalapeno bacon, grilled pasilla pepper, pepper jack cheese melt, grilled onions, chipotle mayo, fresh red and green jalapenos, tomatillo salsa verde, habanero picked onion cole slaw and drizzled with chili sauce); "C-4 Dog" (deep-fried ghost pepper sausage link topped with jalapeno bacon, tater tots, house-made beer chili, shredded cheddar, sliced pepper jack cheese, pastrami, a fried egg, and red habanero slices, all rolled into a flour tortilla)
Bolton's Spicy Chicken and Fish Nashville, Tennessee Hot Chicken (secret recipe of chicken breasts split in half and legs marinated in a secret blend of peppers, floured in a secret spice of cayenne and chili powder, then deep-fried in grease in 75-year-old cast iron skillets. Choose the degree of secret spice: light mild, regular, medium, hot and extra hot)
John's Snack & Deli Financial District, San Francisco, California "Suicide Volcano Burrito" (stuffed with Korean bulgogi beef, kimchi fried rice, sautéed kimchi, shredded cheese, Romaine lettuce, and chopped tomatoes, smothered with pico de gochujang or "suicide sauce" made from habaneros, gochujang or red paste, whole garlic bulb, sesame oil, salt and dried ghost peppers)
Wing Dome Seattle, Washington "7 Deadly Wing Challenge" (deep-fried seven chicken wings drenched in "7-alarm sauce" made with jalapeno purée, habanero purée, habanero powder, habanero extract, crushed red peppers, garlic powder, onion powder, cumin, cracked black pepper, cayenne pepper, puréed horseradish, cracked red pepper, and secret house-made hot sauce, topped with minced orange habaneros and a dusting of cayenne; rates 350,000 on the Scoville scale; have seven minutes to finish to win a free T-shirt); "5-Alarm Jalapeno Burger" (flame-grilled 6-ounce ground chuck patty covered in special house-made seasoning, topped with three slices of pepper jack cheese, 2 strips of bacon, jalapeno mayo, 5-alarm hot sauce, lettuce, and a stack of beer-battered jalapeno and onion strips)
Don's Seafood Baton Rouge, Louisiana "Jacked Up Oysters" (fire-grilled oysters on the half shell topped with special jalapeno sauce made with melted Cajun butter, jalapeno peppers, chopped garlic, cayenne pepper powder, the restaurant's own all-purpose seasoning, chicken stock and lemon juice, topped with shredded pepper jack cheese, bacon bits and pickled jalapenos); "Jacked Up Shrimp" (fresh Gulf shrimp flat-grilled and baked ladled with Cajun butter jalapeno sauce, pepper hack and bacon served in an escargot pan)
Slater's 50/50 Burgers by Design Pasadena, California "50 Alarm Burger" (this burger is so spicy, you have to sign a waiver. Fire-grilled carne asada beef patty made with seasoned salt, cumin and ghost chilies inside the meat, topped with ghost pepper jack cheese, deep-fried habanero poppers, sliced fresh green jalapenos, and habanero bacon jam made from habaneros, cooked bacon, carrots, onion and garlic, on a toasted brioche bun, served with plastic gloves); "Sriracha Bacon Burger" (grilled carne asada fire beef patty topped with Sriracha bacon ribbons, grilled onion rings, Sriracha mayo and Sriracha hot sauce); "Flaming Hot Burger" (grilled carne asada fire beef patty topped with pepper jack cheese, roasted green chili, deep-fried jalapeno poppers, and smoky chipotle adobe mayo and wash it down with spicy beer.
Sunni Sky's Ice Cream Angier, North Carolina "Cold Sweat" (you have to sign a waiver just to try a sample. Ice cream made with the three hottest peppers on earth—piquin, Thai chile, and habanero with the seeds kept in, marinated in hot sauce, mixed into an ice cream base of milk, cream and sugar, add Blair's Mega Death hot sauce, Dave's Insanity Sauce and Dave's Private Reserve); "Exit Wound" (made the same as Cold Sweat but Dave's Ghost Pepper Sauce and oleoresin pepper spray extract is added)

Sandwich Paradise 3[edit]

Restaurant Location Specialty(s)
12 Bones Smokehouse River Arts District, Asheville, North Carolina "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)
Fat Sal's Los Angeles, California 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 eater Miki Sudo's banh 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)
Bakesale Betty Oakland, California 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)
Faicco's Italian Specialties Greenwich Village, New York City, New York Established in 1900. "The Italian Special" (prosciutto capicola, 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)
Hank's Philly Steaks Las Vegas, Nevada "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)
Ye Olde College Inn Restaurant and Bar New Orleans, Louisiana "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)
Parish Café Boston, Massachusetts 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)
Derby Café at Churchill Downs Louisville, Kentucky 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 Paradise 4[edit]

Restaurant Location Specialty(s)
Chicken Charlie's San Diego County Fair, San Diego, California 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)
Adam's Grub Truck Soma Street Food Court, San Francisco, California "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 Seattle, Washington "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)
The Mighty Cone (food trailer) Austin, Texas 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)
Dickie Dee's Newark, New Jersey 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)
Boise Fry Company Boise, Idaho "Bourgeois Fries" (duck-fat fries: russet potato deep-fried in duck fat sprinkled with truffle salt); "Peruvian Purples" (purple potato fries); "Po'balls" (tater tots: deep-fried russet potato blended with salt, pepper, nutmeg and rice flour)
Salty Caper Salisbury, North Carolina "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)
Virginia's on King Charleston, South Carolina 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)

Burrito Paradise[edit]

Restaurant Location Specialty(s)
Papalote Mexican Grill Mission District, San Francisco, California "Triple Threat" (named after three local deejays; burrito stuffed with carne asada, Yucatan-style achiote chicken, jumbo prawns marinated in California chili pods and squeezed lime, shredded white cheese, rice, beans, sour cream, guacamole, pico de gallo and drizzled with their signature creamy roasted tomato salsa made with fire-grilled tomatoes, onion, garlic, salt and dry peppers in a grilled 14-inch tortilla) "Chili Verde Burrito" (stuffed with pork stew with green sauce made from tomatillos, onions, garlic and serrano peppers)
Rachel's Taqueria Brooklyn, New York "Chicken Mole Burrito" (mesquite-cooked slow-simmer chicken, shredded cheese, rice and pinto beans rolled in a flour tortilla and, smothered with homemade mole sauce made with char-grilled tomatoes, onions, tomatillos, ancho, pasillas, and poblano peppers, roasted pumpkin, almond, and sesame seeds, sautéed garlic, raisins, cinnamon, anise, chili pods and Abuelita chocolate, topped with cheese and garnished with a whole grilled green onion) "Red Hook Special" (burrito stuffed with chopped char-grilled skirt steak, homemade refried beans made with lard, pinto beans and spicy chorizo, topped with Texas-style chili verde)
Illegal Pete's Denver, Colorado "Three Cap Carnitas Burrito" (stuffed with pork marinated with Mexican soda and orange juice, lime-kissed rice, pinto beans, with choice of topping, including shredded pepper jack cheese, sour cream, guacamole, roasted poblano corn salsa, and choice of heat hot sauce like their "Triple X", ingredients all mixed together with a large spoon served in a 13-inch soft-steamed tortilla); "Baked Potato Burrito" (stuffed with parboiled and lightly fried russet potatoes dusted with granulated garlic, salt, pepper and New Mexico chili powder, topped with spicy Spanish-style brown rice, black beans, sautéed veggies, guacamole, and three-cheese queso sauce)
Lucha Libre Taco Shop San Diego, California "Surfin’ California Burrito" (stuffed with flat-top grilled arrachera beef, verde sauced shrimp, French fries, shredded cheese, pico de gallo, avocado, and super-secret chipotle sauce on a flat-top grilled tortilla); "Mariscos Rico Burrito" (seafood burrito stuffed with black beans, blackened mahi-mahi, shredded cabbage, cheese and pico de gallo, topped with sorreno sauce)
Elmyr Little Five Points, Atlanta, Georgia "Migas Burrito" (stuffed with flank steak seasoned with salt, pepper, garlic, chili powder and Indian cumin, " migas " or crumbs of tortilla chips, mixed with scrambled eggs and salsa, pepper jack cheese, pinto beans on a flat-top grilled tortilla); "Pad Thai Burrito" (grilled chicken breast, onions bell peppers, broccoli, bean sprouts, egg, brown rice, cilantro and peanut sauce made with fresh peanuts, soy and habaneros)
El El Frijoles Mexican Food Sargentville, Maine "Spicy Lobster Burrito" (stuffed with local organic veggies from Horsepower Farm, black beans sautéed with onions, jalapenos, cumin and kosher salt, Penobscot Bay fresh lobster sautéed with lobster butter made from achiote chili, butter and garlic, shredded white cheddar cheese, rice, salsa and sour cream rolled in a flour flat-top grilled tortilla); "Carnitas Burrito" (stuffed with 12-hour slow-cooked pulled pork made with Nervous Nellie’s Jams and Jellies "Sunshine Rose Marmalade", black beans, rice, white cheddar and sour cream)
Flying Burrito Raleigh, North Carolina "Carolina Burrito" (stuffed with East Carolina-style barbecue pork shoulder seasoned with thyme, basil, mustard, salt, fresh garlic, chili powder black pepper, red pepper flakes and apple cider vinegar, pinto beans rolled in a massive flat-top grilled flour tortilla and smothered in Carolina mustard-based barbecue sauce and topped with shredded white cheddar cheese, sour cream and green onions); "Ultimate Catfish Burrito" (stuffed with local breaded and deep-fried catfish, black beans and smothered in a spicy habanero sauce made with orange habaneros, onions, peppers, carrots, spices, orange juice, sweet agave nectar, red wine vinegar and tomato sauce, topped with sour cream, jalapenos, and cole slaw on the side)
Coreanos (food truck) @ Houston Food Park Houston, Texas "The Original Gangster" or "The OG" (Mexican-Korean burrito stuffed with bulgogi-style rib-eye marinated in soy sauce, sugar, sesame oil and garlic, and jalapenos, kimchi, French fries, Korean slaw, drizzled with three sauces: "el scorcho sauce" made from chipotles soaked in adobo sauce blended with mayo, a garlic spread, and sesame vinaigrette rolled in a flour tortilla); "Three Wise Fries" (trinity of taters, cheese and meat); "The Dawson" (Three Wise Fries ingredients of chicken, twice-cooked pork, marinated rib-eye, Korean chili paste, cheese, cilantro, onions and fries wrapped in a burrito)

Season 6 (2015)[edit]

Note: This season features half-hour episodes of the previous season's restaurant specialties.

Ep.# Episode Title Specialty(s)
6.1 Burger Bliss The juiciest burgers in the U.S. Stops featured from Hamburger Paradise 3: 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.
6.2 Sandwichtopia A guide to great sandwiches in the U.S. Stops featured from Sandwich Paradise 3: a shrimp po'boy with fried green tomatoes in New Orleans, Louisiana; the "Hogzilla" sandwich in North Carolina; and the combo of slice prosciutto and fresh mozzarella in New York City, New York.
6.3 Deep Fried Frenzy Deep-fried treats across the country. Stops featured from Deep Fried Paradise 4: deep-fried baby back ribs in San Diego, California; different kinds of French fries in Boise, Idaho; and a corn dog smothered in spicy cream cheese in Seattle, Washington.
6.4 Nosh the Night Away 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.
6.5 Sandwich-Craft Crazy sandwiches are in the spotlight. Stops featured from Sandwich Paradise 3 and Deep Fried Paradise 4: deep-fried crab topped with thick bacon in San Francisco, California, fresh shrimp and alligator sausage in New Orleans, Louisiana, and boozy barbecue macaroni and cheese in Florida.
6.6 BBQ Bonanza Delicious barbecue in the U.S. Stops featured from BBQ Paradise 3: smoked brisket in Houston, Texas, juicy chicken in a tangy white sauce in Alabama, and dinosaur-size sweet pork ribs in Sturgis, South Dakota.

Season 7 (2015)[edit]

Seafood Paradise 2[edit]

Restaurant Location Specialty(s)
San Pedro Fish Market & Restaurant San Pedro, California World Famous Shrimp Tray (choose from any kind of shrimp, fish filet, whole fish, shellfish, crab, or lobster served "California-style", grilled with butter and secret spices, served with grilled fajita vegetables, potatoes and a loaf of garlic bread); "Classic Combo" (tray of grilled jumbo Ecuadorian shrimp and Main lobster); Huachinango (Mexican red snapper, butterflied, coated with a secret spicy tomato-based wet barbecue rub and grilled); "Super Combo" (tray of grilled salmon, 4 kinds of shrimp, jumbo scallops, littleneck clams, black mussels, calamari, and green mussels from New Zealand)
Drago's Seafood Restaurant & Oyster Bar New Orleans, Louisiana Charbroiled Oysters (flame-grilled local oysters on the half shell with their famous butter-garlic sauce made with black pepper, Italian seasoning and double chopped garlic and topped with cheese)
Gigi's Sotto Mare Oysteria & Seafood Restaurant North Beach, San Francisco, California Cioppino (Italian fish stew invented in San Franscico in the 1800s. It consists of fish stock made from a burnt onion, carrot, white onion, celery, pepper and parsley monkfish, Branzino, European seabass, red snapper, along with, crab, mussels, clams, calamari, prawns, bay shrimp and scallops topped with tomato sauce made from olive oil, garlic, celery, onions and butter, heaped onto a bed of penne pasta in a silver pot that serves two)
Jimmy Cantler's Riverside Inn Annapolis, Maryland Jumbo Lump Crab Cakes (Maryland blue claw crabmeat steamed with Old Bay seasoning and mixed with mayonnaise, Tabasco , salt, parsley, dried mustard, paprika, and Worcestershire sauce, form into two 5-ounce balls, baked and served with a lemon wedge, seasoned fries and coleslaw); Softshell Crab (two softshell crabs dredged in seasoned flour and deep-fried served with hushpuppies)
Red’s Eats Wiscasset, Maine Lobster Roll (fresh Maine lobster knuckles tails and claw meat from Atlantic Edge Lobster, steamed on a toasted and buttered New England-style hot dog roll and served with hot drawn butter and mayonnaise on the side)
Fleet Landing Restaurant Charleston, South Carolina Low Country Shrimp & Grits (sautéed local jumbo white shrimp on a bed of 10-ounce portion of grits made with heavy cream, ladled with gravy, a roux made from bacon fat, flour and baked to brown and sautéed with the Trinity of diced red bell peppers, green bell peppers and red onions, de-glazed with white wine, shrimp and beef stock, and served with sliced Andouille sausage); Fried Green Crab Napoleon (panko-coated deep-fried green tomatoes layered with crab salad made with little-lump meat, fresh tarragon, Old Bay, and granulated garlic, drizzled with shellfish cream sauce made from shrimp and crab stock and chili oil, topped with mixed green and carrot curls)
Frenchy's Rockaway Grill Clearwater, Florida Original Grouper Sandwich (fresh local grouper, beer-battered, deep-fried and topped with American cheese, lettuce, tomato and tartar sauce on an toasted onion bun); Grouper Reuben (sautéed grouper dusted with seasoning and butter, topped with sauerkraut, Swiss cheese and Thousand Island dressing on toasted marble rye bread); Buffalo Grouper Sandwich (deep-fried grouper drenched in buffalo hot sauce and topped with chunky blue cheese)
The Daily Catch North End, Boston, Massachusetts Lobster Fra Diavolo (local hard-shell lobster, clams, P.E.I. mussels, domestic shrimp, local scallops, and native calamari sautéed in extra virgin olive oil, fresh garlic, anchovies, crushed red pepper, and white wine, along with homemade fish tomato sauce, all served over house-made linguini or black pasta made with squid ink); Monkfish Marsala (breaded lightly fried monkfish sautéed with mushrooms, marsala wine made from raisins, prunes and figs, squeeze of fresh lemon and butter)

Late Night Paradise[edit]

Restaurant Location Specialty(s)
B.A.D. Burger New York City, New York B.A.D. (Brunch All Day). Pulled Pork Benedict (pork butt dry-rubbed with garlic, cumin, salt, pepper, fresh-ground espresso coffee, pulled and caramelized with barbecue sauce, topped with two poached eggs, and drizzled with chipotle-hollandaise on deep-fried hash-brown buns made out of mashed-up home fries and sweet potatoes, buttermilk and breading served with apple slaw); "Thanksgiving Burger" (beef patty grilled on flat-top with clarified butter and salt topped with mashed potatoes, secret brown gravy, cranberry sauce and crispy fried onion strings)
Delia's Chicken Sausage Stand Atlanta, Georgia "The Hot Mess" (chicken sausage made with chicken thighs, paprika, cayenne, crushed red pepper and brown sugar, dipped in "comeback sauce", a tomato-and-vinegar-based barbecue dip, topped with homemade black bean & chicken chili, pickled jalapenos and shredded cheddar, drizzled with beer & cheese sauce on a Philly-style Amoroso roll); "Sloppy Sliders" (chicken sausage patties, topped with comeback sauce, beer & cheese sauce and pickled jalapenos on tiny slider buns)
Five Bucks Drinkery St. Petersburg, Florida Mac-N-Cheese Melt (pork butt dry-rubbed with blackened-redfish seasoning, black pepper, salt, diced green bell peppers, and onions, along with local beer, pulled and topped with American cheese, barbecue sauce, and macaroni & cheese made with shell pasta on buttered toast); Texas Burger (80/20 beef patty topped with pepper jack cheese, jalapenos, and onion rings, drizzled with sriracha aioli on butter-toasted buns); Fried Bacon (deep-fried and served with maple syrup)
Surly Girl Saloon Short North, Columbus, Ohio "Swashbuckler's Super Supper Tray" ("pigs in a biscuit"—roast pork dry-rubbed with cumin, red pepper flakes and Jamaican jerk seasoning, pulled and placed in a pot with caramelized onions, sautéed garlic, and pork & chicken stock, de-glazed with orange juice on a pair of buttermilk biscuit sliders, served with mashed potatoes, steamed broccoli and a "boozy cupcake" chocolate cake laced with vodka topped with vanilla icing and a cherry); "Corn Chip Pie" (beef & bean chili topped with shredded cheese and Fritos corn chips, scallions and special sour cream); "Boozy Cupcakes": Root Beer Bourbon Cupcake (root beer-infused cake frosted with bourbon buttercream)
Ms. P's Electric Cock (food trailer) Austin, Texas Crispy Fried Chicken (three-piece chicken parts dunked in a buttermilk wet dredge with secret hot sauce, dipped in spiced flour, deep-fried in peanut oil, garnished with parsley and escabeche, or pickled whole jalapeno and onions, served with a sweet roll)
Ian's Pizza Madison, Wisconsin Mac N' Cheese Pizza (20-inch dough topped with local mozzarella, boiled elbow macaroni noodles, and homemade crème fraiche, along with shredded Wisconsin cheddar cheese); Barbecue Brisket & Tater Tots Pizza (topped with local mozzarella, disk-shaped tater tots, and 18-hour smoked beef brisket, drizzled with homemade barbecue sauce)
Cooter Brown's Tavern & Oyster Bar Uptown, New Orleans, Louisiana "Bayou Philly" (Philadelphia cheesesteak-inspired sandwich consisting of grilled local Gulf shrimp, alligator sausage, Trinity or onion-and-pepper mix, slices of American cheese and pepper jack on a Leidenheimer French baguette); Muffuletta (salami, ham, and mortadella topped with Swiss cheese, provolone, and Italian olive salad on a big round sesame seed bun, served warm to melt the cheese unlike other muffulettas)
The Fat Shack Fort Collins, Colorado "Late Night Done Right" serving New Jersey-style Fat sandwiches: "The Fat Shack Sandwich" (deep-fried chicken tenders, onion rings, French fries, jalapeno poppers, mozzarella sticks, and Philly-cheesesteak meat with two slices of American cheese, and drizzled with honey mustard sauce on a fresh-baked hoagie roll); Deep-Fried Oreos; Deep-Fried Rice Krispies Treats

Mac N' Cheese Paradise[edit]

Restaurant Location Specialty(s)
M.A.C.S. Macaroni and Cheese Shop Wisconsin Dells, Wisconsin Chili Mac (house-recipe cheese sauce made from local dairy milk, secret seasoning, local American cheese and mozzarella, chilled roux of butter & flour, ladled over ribbed elbow macaroni, topped with homemade tomato-based chili with chopped beef, onions, butter and secret spices, kidney beans and ketchup, garnished with shredded cheddar cheese, chopped onions, chives, sour cream and Frito corn chips served with "toasties", or toasted bread in a personal cast-iron skillet); "Hangover Mac" (a.k.a. "The Mac Gowan", cheddar, pepper jack, mozzarella, mac n’ cheese, bacon, Miller Park hot dog, caramelized onions, mushrooms, green pepper, hash browns, baked with garlic breadcrumbs and drizzled with sriracha and served with garlic bread toasties)
Mac Shack Clinton Hill, Brooklyn, New York Jerk Chicken Mac (chicken breasts marinated in garlic, oil and adobo spice, homemade spicy Béchamel sauce made with Oscar's Jerk Seasoning, elbow noodles, layered with gouda, Fontina and Swiss cheeses, topped with breadcrumbs and parsley, baked in oven and served in a tin dish)
Mac! Mac & Cheesery Portland, Oregon "Cheeseburger Mac! And Cheese" (roux made from rice flour, powdered milk, non-daily creamer, secret spices, local cheddar, local chopped beef, bacon bits, caramelized onions, and parboiled elbow pasta, topped with crushed barbecue potato chips served in a skillet); Poutine Mac (elbow noodles covered in brown gravy made from pulled pork drippings and beef stock and topped with deep-fried cheese curbs)
Smoke Modern Barbeque Basalt, Colorado Serves up 8 different kinds of over-the-top mac n’ cheese: Crawfish Étouffée Mac N’ Cheese (toasted roux made with flour, butter, garlic, Creole tomatoes, white wine the trinity or pepper, celery and onions, lobster broth, crawfish meat, tomatoes cooked in Kentucky bourbon ladled with a three-cheese cheese sauce, elbow macaroni baked in a casserole dish and topped with shredded pepper jack cheese, deep-fried popcorn crawfish tails, white sauce, garnished with scallions and diced tomatoes); Brunt Ends Mac N' Cheese (12-hour Kansas City-style beef brisket smoked with Missouri hickory and Colorado applewood, cut off the ends, diced and grilled with Kentucky bourbon and barbecue sauce, elbows ladled with pepper jack cheese sauce, broiled and topped with shredded cheddar and garnished with tomatoes and scallions)
Cheese-ology Macaroni & Cheese The Delmar Loop, St. Louis, Missouri "The Hill" (named after St. Louis’ Little Italy, a pizza and mac combo made with premade béchamel sauce, elbow noodles, local processed Provel cheese, Italian sausage or "salsiccia" made with fennel, topped with fresh local marinara sauce, baked in oven and served in cast-iron skillets); Beer Cheese & Bratwurst Mac (made with sharp cheddar, garlic powder, cayenne pepper, hot sauce, and local pale ale, mixed with béchamel, elbows, brats and baked)
Elbows Mac N' Cheese Cerritos, California Masala Mac (chicken tikka masala made with yogurt, salt and special spice blend shipped from Gujarat, India of cloves, coriander, cardamom, and ground red chilies, blended with fresh garlic and rubbed over chicken, char-grilled, and diced, mixed into béchamel with tomato-and-ginger-based sauce and tikka masala spice, elbow noodles, topped with sharp cheddar and mozzarella, baked and served in a casserole dish); Fajita Mac (béchamel made with fajita spice mix, crushed red pepper, garlic chili paste, sharp cheddar, mozzarella, pepper jack, elbow noodles, breadcrumbs, baked and topped with flame-roasted red & green bell peppers, sautéed onions and grilled top sirloin steak, garnished with a lime and tortilla chips)
Five Fifty-Five Portland, Maine Truffled Lobster Mac & Cheese (roux of butter and flour mixed hot cream and milk for a béchamel, blended with five different cheeses of gruyere, cheddar, parmesan, fontina, and mascarpone for a Mornay sauce, combined with fresh Maine lobster meat cooked in drawn butter and torchio pasta, topped with Italian black truffles, drizzled with truffle oil and garnished with chives and waffle-cut potato chips)
Mac The Cheese Truck Atlanta, Georgia BBQ Mac (elbow macaroni blended with a béchamel made with ground mustard, white pepper, cracked black pepper, salt, cornstarch, and shredded cheddar cheese, topped with 10-12 hour smoked pulled pork with house-made special dry rub drizzled with homemade barbecue sauce, served with homemade pimento cheese and a pickle slice)

Street Food Paradise[edit]

Restaurant Location Specialty(s)
Bacon Bacon (food truck) San Francisco, California "Bacon Fried Chicken Sandwich" (chicken breast soaked in buttermilk, coated in breading and "bacon magic dust" or ground bacon and deep-fried, topped with bacon, sriracha coleslaw, and bacon mayonnaise on a toasted brioche bun); Bacon Jam (pork fat, cooked bacon, onions, garlic brown sugar, cider vinegar, honey and local roasted coffee); Bacon Grilled Cheese (cheddar cheese, crispy bacon and bacon jam on thick-sliced pandemain bread grilled on bacon grease)
Eats & Treats (food truck) Milwaukee, Wisconsin Home of the Waffle Dogs: "Beer Brat Waffle" (local bratwurst, grilled and wrapped around a beer-battered waffle on a stick, drizzled with syrup); Spicy Jalapeno Cheddar Waffle (cheese-filled bratwurst stuffed in a waffle made with pickled jalapenos and chili powder)
Potato Champion (food trailer) Portland, Oregon Poutine (Canadian-style fry dish made the Oregon way with local number two russet potatoes, cut into fries, twice deep-fried and topped with cheese curds and drizzled with brown gravy made with mushrooms, garlic, onions, balsamic vinegar, ground bacon and beef stock made from pig’s feet, beef knuckles, beef marrow bones, celery, carrots, onions and camellia salts); "PBJ Fries" (fries topped with a Thai-based peanut sauce made from garlic, ginger, onions, cilantro, sesame oil, sweet soy sauce, coconut milk lime juice and homemade peanut butter, and local raspberry jam modified with brown sugar, ground sugar, lemon juice and liquid smoke)
The Que Crawl (food trailer) New Orleans, Louisiana "Creolina" combines North Carolina barbecue and traditional New Orleans fare: "Pulled Pork Po' Boy" (chili powder & black pepper-rubbed pork butt, 7-hour smoked, oven-roasted, pulled and marinated in Lexington barbecue sauce made with cider vinegar, salt, pepper, shaved sweet onions, garlic, ketchup, and red Thai chilies, topped with purple cabbage coleslaw on bread from a Vietnamese bakery); "Shrimp Po' Boy" (jumbo Gulf white shrimp sautéed with butter, lemon, scallions and Cajun barbecue sauce made from local beer, hot sauce and Worcestershire sauce stuffed into hollowed out bread)
I Dream of Weenie (Food truck/VW Bus) East Nashville, Nashville, Tennessee "The Triple H Weenie" (char-grilled beef hot dog topped with hash brown casserole made from cream of potato soup, ground black pepper, salt, garlic powder, chopped onions, butter and shredded cheese and shredded potatoes, also topped with pickled jalapenos and hollandaise sauce); "Porter Road Butcher Chorizo Weenie" (locally sourced chorizo sausage topped with tangy jicama slaw made from blended onions, tomatillos, poblano peppers jalapenos, jicama, cilantro, olive oil, sugar, salt and garlic, also topped with sour cream and avocado slices on an artesian bun)
Hey PB&J (food truck) Denver, Colorado "Figgy Piggy" (grilled sandwich made with almond butter, homemade California Black Mission fig jam, goat cheese, thick-cut bacon strips, and locally sourced rosemary honey, grilled on a flat-top in clarified butter); "Thai PB&J" (Thai peanut butter sauce made with fresh ginger, dark brown sugar, lemon juice, chili pepper flakes and soy sauce, along with orange marmalade, crushed peanuts, coconut flakes, and fresh basil on grilled white bread)
Babycakes (food truck) Chicago, Illinois Gourmet pancakes: "Deep Dish Sausage Pizza Pancakes" (savory pancakes made from yeast, butter, flour and cornmeal, cooked with ground pork seasoned with sage, thyme, oregano and basil, spiced with, garlic powder, kosher salt, pepper and cayenne, basil, provolone and mozzarella, topped with homemade marinara, and parmesan cheese); "Steak Tamale Pancake" (maseco or lime-cured cornmeal pancakes cooked with skirt steak seasoned with Adobo, topped with Mexican cotija cheese and fresh-made roasted tomato garlic salsa and cilantro)
The Urban Oven (food truck) Grand Park, Los Angeles, California Wood-fire oven gourmet pizza: "The Mateo" (personal pizza topped with fresh whole milk mozzarella with buffalo matzo, thinly sliced Yukon gold potatoes, caramelized onions, Applewood-smoked bacon crumbles, and an egg in the center); "Fennel Sausage Pizza" (topped with fresh Italian fennel sausage made from pork butt, red pepper flakes, salt, sugar, garlic, Italian parsley and toasted fennel seeds, tangy Pomodoro tomato sauce, shredded mozzarella and dusted with fennel plant pollen)

Pizza Paradise 3[edit]

Restaurant Location Specialty(s)
Pizza Rock Las Vegas, Nevada "The Mob Boss" (huge Sicilian-style pizza with 72-hour fermented dough baked with olive oil, topped with tomato sauce, shredded mozzarella, Italian salami, garlic, mushrooms, red, yellow & green bell peppers, red onions, black olives, pepperoni, Portuguese pork sausage and bacon, topped off with scallions, cherry tomatoes, pecorino romano and garlic olive oil)
Paulie Gee’s Pizza Greenpoint, Brooklyn, New York "Ricotta Be Kiddin’ Me" (New York-style pizza dough topped with fresh mozzarella, Italian fennel sausage, fresh basil, Canadian bacon, baked in a wood-fire oven and topped with dollops of ricotta cheese); "I Feel Like Bacon Love" (thin crust dough topped with secret tomato sauce made with a Vidalia onion, salted butter and thick-cut hickory-smoked bacon, also topped with romano and mozzarella, then sprinkled with cracked black pepper)
Mathew's Pizzeria Highlandtown, Baltimore, Maryland "Anna's Stuffed Pie" (deep-dish pizza pie topped with 100-year-old secret recipe tomato sauce made with three different types of tomatoes, shredded mozzarella, two kinds of Italian meats, baked in oven, then topped with another crust topped with tomato sauce and mozzarella and baked again); "Crab Pie" (deep-dish dough topped with mozzarella, Argentinian Reggianito cheese, parmesan, chopped onions, and Maryland "Krab" blue claw crabmeat, and Old Bay seasoning)
Lou Eddie’s Pizza Skyforest, California "White Out" (pizza dough topped with four different cheeses: shredded mozzarella, parmesan, fresh-made ricotta and asiago on a bed of béchamel sauce, along with fresh-roasted garlic chunks); "Baja Fiesta" (dough topped with mozzarella, spicy barbecue sauce, fried-roasted chicken chunks, yellow poblanos, green jalapenos, and house-made chorizo)
Pequod's Pizza Chicago, Illinois "Deep Dish" (5-pound pizza with caramelized crust in a "seasoned" deep-dish pan, layered with mozzarella cheese slices, tomato sauce, giardiniera, pepperoni, mushrooms, green & red peppers and sausage, sprinkled with romano cheese and oregano); "Thin Crust" (dough topped with house-made tomato sauce, red & green bell peppers, black olives, then topped with slices of mozzarella, pepperoni, and chopped white onions)
Apizza Scholls Portland, Oregon "Bacon Bianca" (thin-crust pre-fermented pizza dough topped with whole-milk age mozzarella slices, Applewood-smoked pork belly bacon cured with brown sugar & salt, and chopped garlic, sprinkled with mixed herbs and pecorino romano cheese); "Sausage Mama" (topped with mozzarella slices, tomato sauce, parmesan, house-made sweet fennel sausage, and Mama Lil's goathorn pickled red peppers)
Pizza Lucé Minneapolis, Minnesota "Baked Potato Pizza" (signature whole-wheat dough topped with garlic butter, baby red mashed potatoes, made with fresh roasted garlic, white & black pepper, heavy whipping cream, then topped with broccoli, Roma tomatoes, shredded cheddar cheese, and Applewood-smoked bacon, served with a side of sour cream); "The Bear" (dough topped with tomato sauce, mozzarella, five kinds of meat: Canadian bacon, pepperoni, marinated chicken, seasoned ground beef, and Calabrese sausage, and oregano)
Via 313 Pizza (food trailer) @ Craft Pride Austin, Texas "Authentic Detroit-style pizza" (square dough topped upside down: dough, cheese, sauce); "The Detroiter" (dough layered with natural-casing pepperoni, high-moisture mozzarella, also placed on the rim of the pan for caramelization, and another layer of pepperoni, baked in a small cast-iron square pan, tomato sauce after bake and sprinkled with oregano); "The Cadillac" (topped with mozzarella, prosciutto, gorgonzola, and fig jam, grated fresh parmesan, and drizzled with balsamic glaze)

Local Legends[edit]

Restaurant Location Specialty(s)
Fatso's last Stand Ukrainian Village, Chicago, Illinois "Chicago Char Dog" (Chicago-style hot dog: char-grilled 100% Vienna beef hot dog topped with 7 ingredients which include, yellow mustard, relish, diced onions, two slices of tomatoes, a dill pickle spear, two sport peppers, and sprinkled with celery salt on a steamed poppy seed bun); "The Fatso Special" (char-grilled beef hot dog and Polish sausage topped with homemade mac & cheese with salami and grilled onions on a cheddar cheese-smeared toasted bun)
South Beach Bar and Grille Ocean Beach, San Diego, California "Baja Fish Taco" (deep-fried tempura-battered Alaskan pollock topped with shredded cheddar cheese, red cabbage and salsa Fresca on a grilled tortilla and drizzled with secret white sauce consisting of buttermilk range dressing served with lime wedges); "Mahi Mahi Fish Taco" (grilled pineapple-teriyaki marinated mahi-mahi topped with cheese, red cabbage, salsa and white sauce on a grilled tortilla)
Pleasant Ridge Chili Cincinnati, Ohio "Chili Spaghetti" or "Chili Three-Way" (100% lean ground beef chili made from salt, paprika, dried chili peppers, garlic powder, ground oregano, and other secret spices, bay leaves and onions, sauced over spaghetti, and topped with a handful of shredded Wisconsin cheddar); "Chili Five-Way" (beef chili on top of spaghetti, topped with red beans, cooked chopped onions and a mound of cheddar cheese); "Cheese Coney Dog" (hot dogs topped with yellow mustard, onions, chili and shredded cheese)
Bo Brooks Restaurant Canton, Baltimore, Maryland Chesapeake Bay Blue Crabs (40-year-old recipe steamed in pickle juice, beer and water, and seasoned with Old Bay, salt and black pepper); Jumbo Lump Crab Cakes (two softball-sized crab cakes made with jumbo lump crab and back fin crab, bread crumbs and parsley in a sauce made from Poulet mayonnaise, seafood seasoning consisting of salt, pepper, bay leaves and cayenne, Worcestershire sauce, cayenne pepper, Dijon mustard and lemon juice, and baked in oven, served with mashed potatoes and corn on the cob)
Busy Bee Southern Cookin' Atlanta, Georgia Fried Chicken (chicken pieces in brine for 12 hours, spiced with a secret salt-base, coated in seasoned flour consisted of salt, black & white pepper, onion powder and garlic powder, and pressure-fried in peanut oil, served with two homemade sides like mac & cheese, cream corn, collard greens, fried green tomatoes, fried okra, mashed potatoes, green beans and sweet potatoes, and cornbread)
Bleecker Street Pizza West Village, New York City, New York "Nonna Maria" (signature pie of owner's grandma, Maria's recipe: New York-style pizza made with thin-crust dough dipped in toasted breadcrumbs, seasonings, and Romano cheese, topped with aged shredded mozzarella, slices of fresh young mozzarella, dollops of homemade rich, thick, chunky tomato sauce, aged Parmesan Reggiano, ribbons of basil and drizzled with extra virgin olive oil)
Desire Bistro & Oyster Bar Bourbon Street, New Orleans, Louisiana "Creole Trio" (features gumbo made from toasted crab shells stock, brown roux, the "holy trinity" of onions, peppers, celery, bay leaves, along with chicken, sausage, shrimp and okra; jambalaya made with chicken, sausage, holy trinity, secret seasonings, and lemon juice, rice, tomatoes, spices and homemade stock, and sauce made from two different kinds of onions, chopped garlic sautéed in oil, de-glazed with white & red wines and basil; and red beans and rice)
Steve's Prince of Steaks Philadelphia, Pennsylvania "Philly Cheesesteak" (flat-grilled thinly cut domestic rib-eye steak topped with sautéed chopped onions, and yellow Cheese Wiz drizzled on the meat on a toasted hoagie roll)

Season 8 (2016)[edit]

Minnesota State Fair[edit]

Restaurant Location Specialty(s)
The Blue Barn @ Minnesota State Fair Falcon Heights, Minnesota "Cowboy Dave's Cluck & Moo" – chunks of chicken thighs and chuck roast mixed with diced vegetables, layered with veal demi-glace, and sautéed cabbage mixed with mashed potatoes, topped with pepper jack cheese sauce made with parsley, tarragon and cream, and a South Carolina-style barbeque sauce made with brown sugar, honey, mustard, salt and hot sauce, and sprinkled with crispy fried onions. "Meatloaf on a Stick" – a mixture of ground chuck beef, sautéed onions, pepper and garlic, eggs, flat-leaf parsley, salt, black pepper and oregano, hot sauce, and panko crumbs, baked and skewered on a stick and dipped in barbeque sauce. "Moatloaf Hash" – burnt-end meatloaf chunks, topped with baked then deep-fried fingerling potatoes, sautéed mirepoix (diced, carrots, celery and onions), scrambled eggs, and house-made Béarnaise sauce. "Chicken in a Waffle Cone" – malted milk chocolate ball at the bottom of the cone, topped with dee-fried chicken chunks and white gravy.
The Rabbit Hole (International Bazaar) @ Minnesota State Fair Falcon Heights, Minnesota "Kimchi 'N' Curry Poutine" – fries topped with sautéed kimchi and sweet onions in butter, curry gravy made from pork stock, shredded cheddar cheese, a poached egg, and green onions. "Hot Tail" – deep-fried pork tail, dipped with spicy sauce made from roasted scallions, ginger, garlic, and chili peppers.
Lulu's Public House @ Minnesota State Fair Falcon Heights, Minnesota "Lobster Corn Dog" – Canadian cold-water lobster claws, coated in a batter of flour, honey, buttermilk, cornmeal, creamed corn, deep-fried and served on a stick. "Macaroni Cheese Cupcakes" – parmesan cheese and butter bread crust layered with homemade mac n’ cheese, topped with homemade cheddar queso sauce, and a dollop of cheddar cheese frosting on top.
Sweet Martha's Cookie Jar @ Minnesota State Fair Falcon Heights, Minnesota Chocolate Chip Cookies in a Bucket – petite homemade warm, soft and chewy chocolate chip cookies served in a paper cone of a plastic bucket. Served with All You Can Drink Milk Stand – non, whole, 2%, or chocolate milk from local dairy farmers.
Giggle's Campfire Grill (The North Woods) @ Minnesota State Fair Falcon Heights, Minnesota "Walleye Fish Cakes" – smoked walleye, smoked salmon mixed with roasted red peppers, mayonnaise, Old Bay seasoning, cayenne pepper, chives, dill lemon zest, locally sourced wild rice, lemon juice, and cream sherry, rolled in panko crumbs and deep-fried, served with a secret zesty ranch sauce. "Walleye Mac & Cheese" – local roasted sweet corn, roasted red pepper, curly cavatappi noodles, and smoked walleye, coated in creamy smoked Gouda sauce and sprinkled with panko crumbs.
Mancini's Al Fresco @ Minnesota State Fair Falcon Heights, Minnesota "Grilled Venetian Style Pizza" – grilled pizza dough (flour, salt, olive oil, local honey and yeast) topped with white sauce made from sweet cream butter, flour, shaved parmesan, salt, pepper, and sweet cream, imported Molinari spicy salami, fresh oregano, crushed red pepper, and sliced parmigiano cheese. "Porketta Wings" – slow-roasted porkettta (Italian-style pork wings) seasoned with salt, pepper, garlic, onion, sweet basil, marjoram, toasted fennel, crushed red pepper, and trillium yeast (a natural tenderizer), coated in olive oil, and roasted low and slow for 4 hours. "Beer Gelato" – cream, milk, sugar mixed with Summit Oatmeal Stout from a St. Paul craft brewery and frozen to gelato.

Steak Stravaganza[edit]

Restaurant Location Specialty(s)
The Steak House @ Circus Circus Las Vegas, Nevada Prime Rib – two-pound Swiss-brand black angus prime rib (wet-aged for 21 days and dry-aged for 21 to 28 days), seasoned with olive oil, salt and pepper, and slow-roasted for six hours, served with mashed potatoes and asparagus. Porterhouse – dry-aged 24-ounce New York strip and fillet minion steak, seasoned with salt and cracked pepper and mesquite charcoal grilled, served with a baked potato and asparagus.
Old Place Santa Monica Mountains, Cornell, California Oak-Grilled Sirloin – 12-ounce black-angus top sirloin, seasoned with secret spices and grilled on an oak-wood open-flame grill, served with a baked potato and side salad. Elk Steaks – three grilled and seasoned elk rack of ribs served with grilled vegetables.
The Butcher Shop Beer Garden & Grill Wynwood Art District, Miami, Florida Steaks from the family-owned Chalire's Old Fashioned Butcher Shop. Bone-In Ribeye with Chimichuri – bone-in ribeye steak rubbed with extra-virgin olive oil and a brown sugar base (made with ground garlic, nutmeg, oregano, chopped bay leaves and lemon zest), grilled and topped with chimichuri (fresh chopped oregano and parsley, salt, pepper, red pepper flakes and chopped garlic, rice wine vinegar, olive oil and lemon juice).
The Fort Morrison, Colorado "Fine Food and Drink of the Early West". Buffalo Ribeye Steak – 12-ounce buffalo ribeye rubbed with salt, pepper, granulated garlic and raw sugar, grilled on an open-flame with cast-iron grates, served on an open skillet with homemade pork potatoes and green beans. "The Incorrect Steak" – house-made rubbed, grilled New York strip steak, topped with Dixon red chili sauce, shredded Vermont cheddar cheese and a sunny-side up fried egg.
The Prime Quarter Steak House Green Bay, Wisconsin Grill-Your-Own-Meat. T-bone Steak – tenderloin and sirloin, seasoned and char-grilled to your own likeness, served with a baked potato, Texas toast and greens from the salad bar. "Beefeater" – 2½ -pound steak (challenge: finish in 1 hour and 15 minutes).
Jess and Jim's Steakhouse Kansas City, Missouri "Playboy Strip" – sizzling 25-ounce K.C. Strip, (currently called Playboy Strip after Playboy magazine after the restaurant was written about in a 1972 article), seared on a flattop grill without seasoning and served on a hot plate with a signature giant baked potato topped with heavy cream, butter, and seasoning salt. Chicken-Fried Steak – a tenderized striploin battered in flour, seasoning salt and pepper, dipped in milk and egg, more batter, deep-fried, and served with homemade gravy.
Salt & Time Butcher Shop Austin, Texas Steaks from Texas T Ranch, breeds Japanese Kobe cows with black angus cows for American Wagyu, drenching the cows feed in microbrew. "Matambre" – tenderized matambre flank steak, poached in whey from ricotta cheese, layered with slices of mortadella (Italian baloney), house-made ricotta, dandelion greens, and a hard-boiled egg, rolled and tied with string, grilled, and topped with a sauce made from grilled green onions, garlic, carrots tops, cherry tomatoes, beef broth and chili sauce. "The Ropa" – or "the rope" of wagyu meat cut from the neck, cut into four long strips, braided and tied together, buttered basted in a hot cast-iron skillet, and served with a side of vegetables.
The Beefmaster Inn Wilson, North Carolina Ribeye – shipped in from a ranch outside Chicago, pick your own thickness from the raw ribeye roll at your table (starting at 8-ounces), seasoned with salt and garlic powder, grilled and served with a baked potato and garlic bread. Also if you ask, its prepared "Pittsburgh-style", blanketed in black pepper, seared to a crisp and rare on the inside.

Weiner Takes All[edit]

Restaurant Location Specialty(s)
Hoppin' Hots the Hot Dog Hut Chicago, Illinois "Modern Chicago Hot" – a new twist on the classic Chicago-style hot dog with its seven sacred ingredients; all-beef hot dog topped with tomato jam (made from sundried and fresh San Marzano tomatoes, minced white onions and garlic, tomato powder, brown sugar and lemon juice), jalapeno mustard, house-pickled celery, and a deep-fried pickle spear. "Pountin Hot" – hot dog topped with fries, Wisconsin deep-fried cheese curds (tempura battered), beef stock and veal demi-glace gravy, pickled red onions and parsley.
Frank Hot Dogs & Cold Beer Austin, Texas Purveyors of Artisan Sausage. "Jackalope Dog" – local antelope, rabbit and pork sausage (made with onion powder, smoked paprika, salt, pepper, celery seed and sugar) in a natural hog casting, topped with cranberry compote (made with orange juice, sugar, apple cider vinegar and lemon juice), shredded cheese, and house-made sriracha aioli. "Southern Belle" – blackened-spiced Polish sausage, split and topped with Cajun remoulade (made with chopped shallots, garlic and parsley, coarse ground black pepper, honey, crushed red pepper, hot sauce, mayo and mustard), pimento cheese (shredded cheddar, pickled cherry pepper, mayo and jalapeno peppers), fried green tomato slices, and green onion.
Po Dog Hot Dogs Seattle, Washington "Seattle Dog" – grilled all-beef hot dog topped with cream cheese and chopped green onions or scallions on a steamed brioche bun. "Wasabi Egg Roll Dog" – hot dog stuffed inside an egg roll wrapper, double deep-fried and topped with wasabi aioli (made with mayonnaise, cilantro, fresh garlic, and wasabi powder) on a bed of Asian slaw (red cabbage and green onions).
Crif Dog/PDT Lower East Side, New York City, New York Hot dog joint by day: "Lil Ma" – deep-fried bacon-wrapped hot dog topped with peanut butter, a pickle slice, and crushed potato chips. Secret speakeasy by night (entrance through a phone booth), called PDT (Please Don't Tell): "Wiley Dog" – created by famous chef and molecular gastronomist Wiley Dufresne, all-beef deep-fried hot dog topped with deep-fried mayonnaise sticks, tomato molasses, shredded iceberg lettuce and deep-fried onions.
Dat Dog New Orleans, Louisiana "The Greater Gator" – flattop grilled alligator sausage topped guacamole, shredded cheddar cheese, and chunky andouille sauce made with butter, white onions, diced pickled jalapeno peppers, chopped garlic, brown mustard, parsley, and wasabi powder and andouille (spiced with red pepper and garlic), garnished with tomatoes, raw onions, and yellow mustard on a big steamed and grilled bun. "Crawfish Etouffée Dog" – crawfish/pork sausage smothered in homemade etouffée (made with butter, diced onion, celery and green peppers, roux, secret spice mix, garlic, crawfish and chicken broth), sour cream, onions, tomatoes and Creole mustard.
Walter’s Hot Dog Stand Mamaroneck, New York Serving hot dogs since 1919, moved to current location in a pagoda building in 1928 that’s an historical landmark. "Walter's Dogs" – All hot dogs are flattop grilled beef/pork/veal hot dog, split down the middle and basted in a secret butter-base sauce on a hot-buttered toasted bun, and topped with house-made mustard and relish.
Wurst Bar in the Square Cincinnati, Ohio Wurst Bar is the best bar, pun on a bun! "U-Betta Goetta" – char-grilled goetta sausage (beef and pork mixed with oats or oatmeal) topped with maple bacon gravy (made with butter, white onions, flour, chicken stock, heavy cream, maple syrup and bacon), hash browns and a poached egg, garnished with green onions. "Cuban 35" – char-grilled andouille sausage wrapped in ham and two slices of Swiss cheese, and topped with, mustard, mayo and slow-cooked pulled pork butt, and banana pepper relish made with house-made dill pickles and onions.
Martinsville Hot Dogs @ Martinsville Speedway Martinsville, Virginia "The Famous Martinville Speedway Hot Dog" – a 90-year-old tradition for only $2. A Jesse Jones brand "southern-style" red-colored hot dog with yellow mustard, bean-less beef chili, sweet barbecue slaw, and optional chopped white onions.


Restaurant Location Specialty(s)
Sarge's Deli New York City, New York "The Monster" – sliced house-cured corned beef, pastrami, roast beef, roast turkey breast, and Jewish beef salami, topped with lettuce, tomatoes, Russian dressing and house-made coleslaw on a loaf of black-seed Jewish rye bread. Matzo Ball Soup – made with jumbo matzo balls, chicken broth, egg noodles, vegetables and kreplach (beef brisket-stuffed dumplings, made with eggs, salt, black pepper, garlic powder, beef base and caramelized onions).
Cosmi's Deli Philadelphia, Pennsylvania "Cheesesteak Diavolo" – flat-grilled chopped loin tail beef mixed with slow-roasted Italian long hots (red & green chili peppers), five slices of pepperjack cheese on a long roll from local Sarcone's Bakery. "Chicken Soprano" – deep-fried chicken cutlets topped with sharp provolone, long hots, and roasted broccoli raab (cooked with garlic cloves, olive oil, salt & pepper) on a sesame seed roll.
Muss & Turner's Atlanta, Georgia "The Bucky Goldstein" – beef brisket in a salt, black pepper and toasted cumin spice rub, smoked, sliced, and sautéed in barbecue demi-glaze and topped with "tobacco-fried" onion rings (buttermilk-soaked tobacco-shaved onions, dredged in cornstarch, all-purpose flour, and a mix of salt, pepper, paprika, onion powder), Dijon mustard and pickles on a toasted challah egg bun. "Aporkalypse Now" – roasted pork (cured in brown sugar, salt, black peppercorn, thyme, garlic powder and a bay leaf), poached in duck fat, sliced and sautéed in butter, topped with Asian-style coleslaw, and cilantro mayo on a challah bun.
Kenny & Zuke's Delicatessen Portland, Oregon "Meshugaletta" – a double-decker sandwich with pastrami (brined for five days in water, kosher salt and pink salt, whole garlic cloves, white sugar, honey, coriander, peppercorns, bay leaves, juniper berries, all-spice, cinnamon and cloves), rubbed with spices, smoked and hand-sliced, layered with spicy olive lettuce, Russian dressing, sliced roast beef, turkey, kosher salami, on homemade rye bread. "Rueben Dog" – grilled all-beef hot dog topped with pastrami, sauerkraut, and melted Swiss cheese on a toasted bun.
Eovaldi's Deli The Hill, St. Louis, Missouri "The Daddy" – stuffed with homemade meatballs (ground pork seasoned with salt, pepper, cayenne, fennel seed, garlic powder, bread crumbs and eggs), sauced with marinara salsiccia (Italian sausage no-casing, consisting of ground pork and secret spices), topped with homemade meat sauce and local provel pizza cheese on Italian bread. "The Godfather" – top-round roast beef, dipped in au jus, topped with salsiccia links, and house-made "bomber gravy" (sautéed onions, mushrooms and roasted red peppers with garlic, and au jus), pepperjack cheese and salami on an Italian roll.
Ravage Deli Baltimore, Maryland "The Crabber’s Club" – crab cake (made with jumbo lump crabmeat, bread crumbs, mayo, Old Bay seasoning, lemon juice and chives), topped with Applewood-smoked bacon, provolone, shredded lettuce, tomato, house-pickled red onions and Old Bay aioli on a brioche bun. "The Ravage Challenge" – 3 ½-pound "Noble Pig Sandwich" (slow-roasted Heritage Berkshire pork shoulder, topped with house-made bacon, six slices of Vermont sharp cheddar and Italian provolone, smoked ham, sopressata, salami, shredded lettuce, tomatoes, and red pepper aioli on a loaf of butter-toasted Rustic Ciabatta bread) served with a bucket of hand-cut duck fat fries; must be eaten in 55 minutes.
Werner's Fine Sausages Mission, Kansas "Cheddar Bier Brat" – German bratwurst (made with ground pork shoulder, dehydrated beer buds, salt, chicken base, secret spices and slow-melting cheddar in natural casing), smoked for four hours, char-grilled and topped with sauerkraut and brown mustard on a sausage roll. Schnitzel – lean, hand-cut boneless pork chops, tenderized, coated in seasoned bread crumbs and deep-fried, topped with tomatoes and onions, served on rye bread.
Factor's Famous Deli Los Angeles, California "The Famous Rueben" – corned beef (pickled in water, and secret pickling spices), slow-boiled for three hours, hand-sliced and topped with double-cut melted Swiss cheese, and sauerkraut on seeded double-baked butter-grilled rye bread, served with a sour pickle spear and homemade Thousand Island dressing.

Hog Heaven[edit]

Restaurant Location Specialty(s)
Carnitas' Snack Shack San Diego, California "Triple Threat Pork Sandwich" – carnitas (pulled pork braised for four hours with orange juice, cola and secret seasonings and grilled on the flattop), pork schnitzel (breaded pork loin, coated with flour, egg wash and panko and deep-fried), and applewood smoked bacon, all topped with house made ‘shack aioli’ (made with pickled vegetables and homemade mayo) and a house-made pickled relish on a toasted brioche bun. "Carnitas Taco" – braised carnitas, topped with house-made guacamole (made with avocados, lime and salt) and pico de gallo (made with tomatoes, red onions, lime, serrano chili and cilantro) on a thick corn tortilla.
B's Barbecue Greenville, North Carolina "Chopped Barbecue Sandwich" – smoked whole hog slow-roasted with charcoal for hours without seasoning, shoulder is chopped by hand, and topped with homemade vinegar-based barbecue sauce (made with vinegar, crushed red peppers, and secret spices), and homemade coleslaw on a bun, served with 'corn sticks'. "Pork Ribs" – whole rack of pork ribs from the whole hog.
Bootleggers Modern American Smokehouse Scottsdale, Arizona "Triple B (a.k.a. Bacon Boot Bomb)" – bone-in pork shoulder rubbed with house-secret spices (paprika, black pepper, salt and dried oregano), smoked for 10 hours, pulled and layered on top of a lattice of bacon and ground spicy pork and brisket hash (made with smoked beef brisket, green & red bell peppers, white onions, and tomatoes), and shredded white cheese, all rolled together and smoked, served sliced on a cutting board. "PBLT Sliders" – flattop-grilled thick-cut pork belly, drizzled with soy sauce, and topped with house sauce (a mustard- and mayonnaise-based sauce), tomatoes, iceberg lettuce and red onions, on a sweet roll, speared with gherkins.
Lardo Portland, Oregon "Pork Meatball Banh Mi" – Vietnamese-style sandwich (banh mi) with pork meatballs (made with ground pork shoulder, salt, sugar, scallions, Thai fish sauce, sriracha, eggs, and panko breadcrumbs), rolled into balls, cut in half and grilled on the flattop, and topped with sriracha mayo, shredded carrots, pickled daikon radish and cilantro, on a ciabatta roll. "Pork Belly Gyro" – a Greek gyro with pork belly (seasoned with kosher salt, black pepper, rosemary, marjoram, oregano, garlic, and za'atar—a Lebanese spice mixture of dried thyme, sumac, sesame and salt), roasted in the oven, sliced, grilled on flattop and topped with tzatziki sauce (made with screened whole milk yogurt, sour cream, lemon juice, minced garlic, and fresh oregano), cucumber slices, tomatoes, feta cheese, shredded lettuce, and house-made lemon preserves on toasted pita bread.
Café Bavaria Milwaukee, Wisconsin "Schweinshaxe" – durhaxe or pork knuckle/shank (brined overnight in locally sourced apple cider peppercorn, bay leaves, salt and garlic), rubbed with paprika, roasted in duck fat, onions, celery, carrots, a bay leaf and pork stock, then shanks are deep-fried in duck fat and served with German-style coleslaw (shredded red cabbage, honey crisp apples, parsley, bacon, pepper, sugar and apple cider sautéed in a pan with canola oil), and potato pancakes (smashed red potatoes cooked in butter, with chopped white onions, garlic, salt and pepper), finished off with spicy apple cider glaze. "Schnitzel" – flattened and tenderized pork loin, coated in an egg and sour cream wash, battered in pretzel-crumbs, fried on the flattop and topped with mushroom sauce, served with grilled apples and spätzle or German pasta (eggs, oil, milk, mustard, nutmeg, and flour, boiled in water).
Dog Haus Biergarten Pasadena, California "Another Night in Bangkok" – red Thai curry wurst (sausage) (made with in-house grinded pork butt and pork jowl, fresh garlic, Thai chilies, fresh basil, cilantro, kaffir lime leaves, whole lime, salt, paprika, curry paste and galangal), smoked and grilled on a chargrill, topped with Thai coleslaw, peanut sauce and toasted peanuts, served on three butter-toasted King's Hawaiian sweet rolls. "The Pig Lebowski" – house-made smoked Polish pork kielbasa, grilled and topped with fries, coleslaw and barbecue sauce on a buttered-toasted sweet roll.
Pig Ate My Pizza Robbinsdale, Minnesota, (just outside Minneapolis) "Piggy Pie" – brioche curst pizza dough topped with a 10-inch pork sausage patty, pepperoni crumbles, (made from pork butt coarse-grinded in placed in natural casing), marinara sauce (made with San Marciano tomatoes), a four-cheese blend and sliced pepperoni, cooked in a special cast-iron pan coated with garlic oil, and also topped with cured pork belly slices and bacon aioli, garnished with fresh oregano, and parsley-infused garlic confit. "Cider Ham Rules" – brioche crust topped with a mushroom, onion and garlic puree, four-cheese blend, poached mushrooms, cooked in oven and topped with sliced Duroc ham (brined for six days in apple cider, molasses, kosher salt, sugar and pink curing salt) with a sweet cider glaze, apple sauce colored with beet juice called brunoise, and wavy potato chips.
Gaspar's Grotto Tampa, Florida Named after local and legendary pirate Jose Gaspar: "Gaspar's Cuban Sandwich" – pork shoulder, seasoned with salt & pepper, fresh garlic and oregano, marinated in mojo (mixture of fruit juices, vinegar, water, garlic and olive oil), and sour orange juice, slow-roasted in oven, sliced and stacked with Spanish glazed ham, salami, Swiss cheese, pickles, and yellow mustard on a pannini-press local buttered Cuban bread.

Wisconsin State Fair and the State Fair of Texas[edit]

Restaurant Location Specialty(s)
Vandalay Industries @ State Fair of Texas Fair Park, Dallas, Texas "Chicken-Fried Lobster Tail" – whole lobster tail brined in a mixture of salt, sugar, lemon juice and a secret blend of seasonings for five hours, double-dredged in egg and flour mix, deep-fried and topped with champagne gravy made with Champagne, garlic, lemon juice, chicken stock, flour, milk, butter and secret Cajun spices, served with fries and "Texas Caviar" or corn relish (corn, kidney beans, and pico de gallo).
Texas Skillet @ State Fair of Texas Dallas, Texas "Cowboy Nachos" – tortilla chips covered in queso sauce, and topped with chopped 12-hour smoked barbecue beef brisket, rubbed with salt, cracked black pepper, onion powder, garlic powder, smoked paprika, chili powder and brown sugar, more cheese, and pico de gallo (onion, tomato and jalapeno); "Cowboy Burrito" – grilled 10-inch flour tortilla stuffed with a scoop of their signature skillet-fried red potatoes, shaved sirloin steak, and cheddar jack cheese.
Long Star Roadhouse @ State Fair of Texas Dallas, Texas "Deep-Fried Thanksgiving Dinner" ("Thanksgiving Balls") – stuffing made with butter, diced celery and onions, mushrooms, ground pepper, chicken base, minced garlic, thyme, cornmeal, chopped roasted turkey and ground turkey, formed into balls, dipped in sweet cream corn and cornmeal, deep-fried, and served with a side of turkey gravy and cranberry sauce. "Lone Star Pork Handle" – jumbo pork chop marinated for 24 hours in a cinnamon chipotle rub, dredged in Lone Star Beer batter, breaded in basil-citrus panko crumbs, deep-fried and smothered in a bourbon-barbecue glaze (bourbon, brown sugar and garlic).
Brew City @ Wisconsin State Fair Wisconsin State Fair Park, West Allis, Wisconsin "Bacon Bottom Porker Pizza" – woven-bacon lattice crust, topped with roasted pork butt seasoned with Mexican spice achiote, "beer-b-que" sauce made with Water Street Brewery Octoberfest beer and a sixteen spice blend, local mozzarella and gouda cheeses, and chopped red onions, garnished with cilantro, and chicharron (pork rinds).
Water Street Brewery @ Wisconsin State Fair West Allis, Wisconsin "Wis-Cone-Sin" – rotkohl (German red cabbage dish of red onions and red cabbage cooked in bacon fat, add apple slices, salt, pepper, and brown sugar), sautéed chicken schnitzel (breaded chicken cutlets) made with seasoned breadcrumbs, salt, pepper, garlic powder, and parsley, and a deep-fried potato pancake, served in a special pretzel cone, topped off with crispy cinnamon apple straws and drizzled with sweet beer-laced sauce.
Saz's Bavarian Haus @ Wisconsin State Fair West Allis, Wisconsin "Schweinefleisch Frites" ("Pork Fries") – cherrywood-smoked pork belly, cut into thin strips, soaked in buttermilk and dredged into flour seasoned with tarragon, thyme, salt and pepper, and deep-fried, served with a side of signature beer mustard dipping sauce. "Bacon-Wrapped Bacon" – cherrywood smoked pork belly chunks, wrapped with bacon, skewered on a stick, deep-fried and glazed with a syrup-barbecue sauce made with local maple syrup and Saz's barbecue sauce.
Tropics at the Fair @ Wisconsin State Fair West Allis, Wisconsin "Beer-Battered Pretzel-Coated Deep-Fried Cheese Curds" – cheese curds battered with flour seasoned with salt, milk, eggs and beer, tossed into crushed pretzel coating, and deep-fried, served a dipping sauce of jerk seasoning and ranch dressing.
Siggy's Wild Dogs Saloon @ Wisconsin State Fair West Allis, Wisconsin "The Tijuana Bacon Dog" – all-beef hotdog wrapped in bacon on a stick, deep-fried and drizzled with barbecue sauce, served on a toasted bun. "Deep-Fried Pickle Dog" – boiled foot-long hot dog topped with deep-fried dill pickles and drizzled with ranch dressing.
Original Cream Puff Pavilion @ Wisconsin State Fair West Allis, Wisconsin "World Famous Cream Puffs" – jumbo-sized cream puffs filled with a mound of whipped cream and dusting with powdered sugar.
Slim McGinn's Irish Pub @ Wisconsin State Fair West Allis, Wisconsin "The Fat Elvis Sundae" – jumbo peanut butter cup on a stick, dipped in banana batter (made with ripe bananas, flour, baking powder, brown sugar, cinnamon, vanilla, salt, water and whole milk), deep-fried, and served with a scoop of peanut butter ice cream and a scoop of banana ice cream, topped with whipped cream, chocolate sauce, crumbled peanut butter cups and salty bacon.

Season 9 (2016-2017)[edit]


Restaurant Location Specialty(s)
Torchy's Tacos Austin, Texas "Trailer Park-Hillbilly Style Tacos" – three flour tortillas filled with deep-fried chicken tenders, chorizo sausage and Applewood-smoked bacon, topped with creamy queso made with house-made salsa, New Mexican green chilies, heavy cream and cheese; pico de gallo, and ranch dressing made with mayo, ranch seasoning, buttermilk, poblano peppers, and green serrano peppers. "Ace of Spades" – flour tortilla filled with butter-seared jalapeno sausage, smoked beef brisket, a fried egg, topped with creamy queso, sour cream and "Diablo Sauce" made with vegetable oil, diced onions, garlic, habanero peppers, tomato sauce, vinegar, and salt, and garnished with cilantro.
Tacolicious The Mission, San Francisco, California "Shot and a Beer Braised Taco" – four corn tortillas filled with over-roasted shredded chicken thighs in a sauce of chipotle and ancho chilies, smoke jalapenos, habaneros, oregano, cumin, salt, tomatoes, beer, and a shot of tequila, topped with diced raw onions and cilantro, served with three sauces on the side. "Guajillo Braised Beef Short Rib Taco" – corn tortillas filled with seared short ribs with salt and pepper, braised, shredded and topped with a sauce made with guajillo and chipotle chilies, sautéed onions, garlic and spices, topped with onions, tomatoes and spicy salsa.
Henry's Puffy Tacos Cantina San Antonio, Texas "Spicy Beef Fajita Puffy Taco" – three deep-fried homemade masa flour corn tortillas that puff-up in the oil, filled with skirt steak rubbed in black pepper, garlic powder, chili powder and paprika, marinated in secret hot sauce, flattop-grilled with onions and green bell peppers, and topped with shredded cheese, fresh guacamole and diced tomatoes, served with yellow rice and refried beans.
Arizona Taco Festival Scottsdale, Arizona
  • The Mission: "Jidori Chicken Mole Taco" – three homemade charred corn tortillas filled with sliced jidori Japanese chicken, marinated in beer, garlic, lime juice and cilantro, grilled with pecan wood and sauced with a mole made from Oaxacan pasillas, mulatos, burnt mulato seeds, kombu, Indonesian long peppers, Sichuan peppercorns, Marcona almonds, peanuts, pepitas or toasted pumpkin seeds, bonito flakes, honey, thyme, red garlic, golden raisins, oregano, white soy sauce, Worcestershire powder, squid ink, salt, oil, and chicken stock, and topped with cilantro, pickled watermelon radish slices, Cotija cheese, pepitas, and a garnish of chicken skin. "Carne Asada Taco" – corn tortillas filled with carne asada skirt steak marinated in lime juice, arbol chilies, garlic and sugar, pecan wood-grilled, sliced, topped with a coconut chili arbol, roast garlic and cilantro sauce, garnished with sliced avocados, and chili-spiced corn nuts.
  • Queso Good (quesadilla food truck): "El Gaucho" – corn tortilla filled with butter-seared sliced top sirloin steak in homemade Argentinian chimichurri sauce made with flat leaf parsley, garlic, secret imported chili peppers, white vinegar, and corn oil, topped with mozzarella, fried tattertots, shredded lettuce and diced tomatoes. "Green Chili Beef Taco" – grilled sirloin tip beef in a cumin-based rub, topped with grilled onions and green chilies in a cumin roux and red sauce, pico de gallo, and shredded cheddar and pepperjack cheeses.
Guisados Los Angeles, California "Cochinita Pibil Taco" – handmade grilled corn tortilla filled with guisado or braised/stewed pork butt marinated in achiote paste, orange juice, lime juice, salt, pepper, garlic, chopped onions, onion powder, roasted in a pan with banana leaves, topped with black beans, habanero mango salsa, and sweet pickled onions. "Steak Picado Taco" – corn tortillas filled with stewed beef braised with bacon, onions, and bell peppers, topped with black beans, and spicy avocado sauce.
Martin's Bar-B-Que Joint Nashville, Tennessee "Redneck Taco" – slow-smoked pulled pork belly, topped with sweet "Dixie Sauce", made with ketchup, vinegar, sugar, cayenne, red pepper flakes, dry mustard and chili powder; homemade coleslaw made with mayo, minced garlic, half-n-half, apple cider vinegar, sugar, chopped green & purple cabbage and carrots served on a hoecake or griddle-drop cornbread made with eggs, black pepper, buttermilk, white cornmeal, and hot pork fat. Catfish Taco – two flour tortillas filled with cornmeal crusted catfish, topped with coleslaw, cilantro, lime juice, jalapenos, and melted shredded cheddar cheese.
Oscar's Mexican Seafood San Diego, California Smoked Fish Taco – handmade corn tortilla filled with hickory-smoked and pulled albacore tuna, spiced with granulated garlic, black pepper, mixed with onions, tomatoes and cilantro, seared with butter on the flat-top grill, and topped with shredded cabbage, melt cheese, and three slices of fresh avocado. Spicy Grilled Shrimp Taco – shrimp grilled in house salt, garlic, crushed red peppers, light soy sauce, lime juice and Worcestershire sauce and white wine, topped with cabbage, diced onions, tomatoes, cilantro, avocado, and chipotle mayo, made with granulated garlic, pepper and seasoned salt.


Restaurant Location Specialty(s)
The Country Cat Dinner House & Bar Portland, Oregon "Monte Cristo Sandwich'" – homemade smoked ham, smoked turkey brined in a mixture of citrus, salt and cinnamon, butter lettuce, "Durkee" (mustard-mayo sauce), and "Judy" (grated cheddar, beer, pickle juice, Tabasco, and mayo) on freshly baked oat bread dipped in bourbon custard, topped with house-made strawberry preserves and drizzled with maple syrup and powdered sugar. Slow Burn– pork chili made with smoked pork shoulder pasilla peppers, cascabels chilies, sofrito (puree of tomato, onion, jalapeno peppers, cilantro, lime juice, sugar and secret ingredient: chocolate), served with sunny side-up eggs and corn grits.
Clinton St. Baking Company New York City, New York "Mexican Benedict" – steamed tamales made from masa dough, corn flour, chicken stock and melted pork fat, placed into corn husks and stuffed with Oaxaca cheese, roasted poblano peppers, topped with braised guajillo pulled pork made from picante guajillo chili peppers, caramelized onions and tomatoes, roasted garlic, oregano, cumin, apple cider vinegar, salt and black pepper, two poached eggs drizzled with roasted pureed green poblano hollandaise and garnished with cilantro and guajillo sauce. "Hot Buttered Rum" – hot drink made with maple butter, maple syrup, apple cider and cinnamon. Chicken & Waffles – chicken breasts marinated in spices and buttermilk, dredged in cornmeal and flour, deep-fried, served on top of a vanilla sugar lemon zest waffle with a side of maple butter, and drizzled with hot red cayenne sauce mixed with honey, garnished with chives.
The Fifty/50 Chicago, Illinois "Breakfast Lasagna" – layers of extra wide-cut thinly sliced golden deep-fried potatoes, caramelized onions, thick-cut bacon crumbles, extra sharp shredded cheddar cheese, baked in a cast iron skillet, topped with an easy-over egg. "Wobble Stopper" – a Bloody Mary consisting of top-shelf vodka, tomato juice, pickle juice, olive juice, Worcestershire sauce, and homemade fine-age hot sauce, with dehydrated corn mixed with barbecue sauce on the rim of the glass. "South in Your Mouth" – southern-style pulled pork in a rice wine vinegar, cumin, sriracha, honey barbecue sauce on top of a cilantro-cornbread waffle made with bacon drippings, roasted corn, and jalapenos, topped with corn relish, two sunny side-up eggs.
Katie's Restaurant & Bar Mid-City, New Orleans, Louisiana "Chef Scott's Famous BBQ Shrimp and Grits" – deep-fried local Gulf shrimp stuffed in jumbo U10 scallops, slathered in a barbecue sauce made from Worcestershire sauce, Italian seasoning, bay leaves, roasted garlic, butter, lemon juice, white pepper, Creole seasoning, Spanish paprika and rosemary deep-fried in olive oil, served on top of stone ground corn grits made with heavy cream, milk, butter, salt and Provel cheese. "Brandy Milk Punch" – brandy, crème de cacao, milk and fresh nutmeg, served over ice. "Crawfish Beignet" – pizza dough beignet stuffed with local crawfish, Provel cheese, whole milk mozzarella, Wisconsin cheddar, agave caramelized onions and pickled jalapenos, drizzled with spicy aioli, and garnished with a whole crawfish.
Fat Hen Charleston, South Carolina "Duck & Apple Sausage Gratin" – grilled sausage made with duck breast, duck liver and Applewood-smoked bacon, salt, pepper, dried apples in brandy, garlic, shallots, served on top of a crepe, and topped with caramelized onions and liaison (rich thickening sauce made with four egg yolks and a quarter of cream), another crepe on top with pecan-smoked shredded gruyere in a gratin with a sunny side-up egg on top. "French Toast Sandwich" – maple syrup Applewood-smoked bacon sausage patty, a farm-fresh egg, grape jam, smoked Gruyere cheese, between two thick slices of Crème brulee-battered French toast, served with a side of bacon-cheese grits.
Bone Lick BBQ Atlanta, Georgia "Hangover Muff" (a.k.a. "The Porkgasm") – slow-smoked pulled pork butt, house-smoked and cured bacon, ham, a sausage patty, two slices of white American cheese and an egg on buttered English muffins. "Wake-Up Juice" – an oversized Bloody Mary topped off with a skewer of a chunk of beef brisket burnt end, a chicken wing and a spare rib and a skewer of pickled peppers. "Sexy-Ass French Toast" – bread pudding, sliced and dipped in batter, and fried, topped with hazelnut spread, whipped cream, homemade maple bacon butter and powdered sugar.
Little Dom’s Los Feliz, Los Angeles, California "Breakfast Pizza" – a personal pizza with super-thin pizza crust topped with light tomato sauce, fresh mozzarella, a sunny side-up egg, speck or smoked prosciutto, and basil. Butternut Squash Old Fashion – made with butternut bourbon, served over ice. Fried Eggs and Polenta – buckwheat polenta made with cream and butter, topped with sautéed kale, two sunny side-up eggs, and Calabrese butter made with Italian Calabrese peppers garlic and butter, garnished with grated parmesan cheese.
The Sinclair Harvard Square, Cambridge, Massachusetts "Waffle Burger" – char-grilled chuck patty with topped two slices of white cheddar cheese, two fried egg, bacon, onion jam, son thick waffle buns, drizzled with maple syrup, served with a side of fries. "Lobster Sliders" – chunks of lobster, mixed with diced celery, lemon zest, tarragon, parsley, mayo, pickle juice, salt, cracked black pepper, layered with baby kale, on top of two buttery mini buns, with a skewer of sweet & spicy pickles.

Super Sandwiches[edit]

Restaurant Location Specialty(s)
Milwaukee Beer Bistro Milwaukee, Wisconsin "Beer Braised Short Rib Sandwich" – beef short ribs seared on a flattop with salt and pepper, braised in the oven with local lager, a mix of teriyaki and soy sauce, water, minced garlic red onions, ginger and Thai chili paste, sliced, slathered in a beer barbecue sauce, drizzled with beer cheese sauce, and served on a homemade buttermilk-beer bun, with a skewer of pickles and deep-fried cheese curds on the side.
Bun Mee San Francisco, California "The Belly Bun" – a French-Vietnamese banh mi sandwich with pork belly braised with chopped garlic, shallots, fish sauce, water, secret spices, and sweet caramel fish sauce, sliced, and topped with pickled julienned carrots and daikon radish (pickled with vinegar, sugar and Thai bird’s eye chilies), sliced cucumbers, jalapenos, cilantro, and sriracha mayo on a toasty baguette roll.
Boatyard Bar & Grill Annapolis, Maryland "The Best Crab Cake Sandwich You’ll Ever Eat" – broiled 6 ounce lump crab cake (made with Maryland jumbo lump Chesapeake Bay crabmeat, crushed saltines, Old Bay seasoning, fresh parsley and their top-secret crab cake sauce), rolled into baseball size, baked in the oven, topped with lettuce, tomato, and house-made tartar sauce on a brioche roll. "Bay to Table Soft Shell Crab Sandwich" – two 'whale-size' soft shell crab dredged in flour, buttermilk and a panko, corn cereal crumbs and Italian breadcrumb mix, deep-fried and topped with lettuce, tomatoes on grilled ciabatta bread.
Boomwich Brooklyn Heroes Boerum Hill, Brooklyn, New York "Chili Con Carne Boomwich" – two-pounds of beef brisket braised with salt, Mexican chocolate, garlic cloves, jalapenos, cumin, cayenne, onion, dehydrated ancho chilies, a ripe banana, cola and ginger ale, pulled and topped with 'gringo mole', house-made burrata (hot water added to mozzarella curd, rolled and stuffed with herb (cilantro, parsley and mint) cream cheese), gremolata (lemon zest, garlic, herbs, fried beet chips), a relish of corn and pickled jalapenos, served on a toasted pretzel brioche bun made by Tom Cat Bakery. "General Tso's Shrimp Boomwich" – shrimp in a club soda flour batter, deep-fried and topped with sweet & tangy General Tso's sauce, fried shallots, broccolata (roasted broccoli mixed with cottage cheese), roasted julienned carrots, served on a toasted Tom Cat roll.
Little Bread Cuban Sandwich Co. Little Havana, Miami, Florida "The Best Cuban Sandwich in Miami" – prepared Tampa-style (with salami), pork butt in an overnight brine of fennel seeds, cumin seeds, black peppercorns, and pork fat, smoked for five hours, sliced, and topped with rillettes (a spread of pulled pork, Dijon mustard, spices, and pork fat), smoked ham, salami, Swiss cheese, mustard aioli, and house-made bread & butter pickles, served on a house-baked butter-toasted panini-pressed White Pullman-Cuban roll. "Pulpeta Sandwich" – pulpeta (traditional Cuban meatloaf with ground ham, pork and beef, red peppers, onions, raisins, green olives, cilantro, spices, a cracked egg and panade or cubes of milk-soaked bread), shaped in a loaf and stuffed with a row of hard boiled eggs, sliced cold, heated in oven and topped with a tomato marmalade (made with tomatoes, sugar, coffee beans and rosemary), and mojo onion, melted provolone, served on toasted homemade Pullman bread.
Woodman's of Essex Essex, Massachusetts Est. 1914, Birthplace of Fried Clams: "Fried Clam Roll" – 4-5 ounce of clam bellies, dipped in evaporated milk, dredged in corn flour, deep-fried, topped with homemade tartar sauce, and served on a butter-toasted split-top hot dog bun. "Lobster Roll" – fresh-cooked boiled lobsters, 3-4 ounces of lobster meat, chilled, and mixed with mayonnaise, sugar, and apple cider vinegar, served on a butter-toasted split-top sweet bread roll.
The Sammich New Orleans, Louisiana "Lobster Po'Boy" – Maine lobster claw and knuckle meat, coated in light tempura batter with salt, pepper, cumin, peanut sauce, sriracha, and cold light beer, deep-fried and topped with homemade tangy mango butter sauce, lettuce and tomatoes, served on local Leidenheimer's French bread. "Barbecue Shrimp Po'Boy" – award-winning sammich; Gulf shrimp cooked in shrimp stock (made with local beer with coffee and caramel notes, Worcestershire sauce, lemon juice, black pepper, thyme, shrimp stock paste, cold butter), topped with avocado mayo, applewood-smoked tomatoes, and lettuce on Leidenheimer's French bread.
Neon Pig Café Tupelo, Mississippi "Pork Belly Bun" – three slices of seared pork belly topped with hoisin sauce, sriracha, and 'quick pickles', and chow-chow (fresh pickled vegetable relish), on a flattop grilled Asian-style bun. "Famous Smash Burger" – two patties with a mix of ground local grass-fed beef, aged filet mignon, sirloin, ribeye, New York strip and Benton's Tennessee-style bacon, seasoned with 'Gypsy Dog' seasoning (named after owner's dog: sea salt, smoked salt, kosher salt, paprika, cumin and coriander), smashed on the flattop, and topped with bacon bits, cheddar cheese, quick pickles, pickled red onions, hoisin sauce and 'comeback' sauce (or Mississippi remoulade: mayo, brown mustard, lemon zest, and seasoning) on a toasted ciabatta bun.

Pizza Party[edit]

Restaurant Location Specialty(s)
Blind Lady Ale House San Diego, California "Chorizo Avocado Pizza" – hand-tossed dough topped with hand-crushed canned tomatoes, salt, pepper, shredded red wax Danish fontina cheese, sliced Anaheim peppers, house-made chorizo meatballs, fresh chopped oregano, baked in the oven until crispy, and garnished with Mexican Cotija cheese, epazote (a bitter Spanish herb), and sliced avocado.
Tony's Brick Oven Pizzeria Gulfport, Mississippi "Gumbo Pizza" – dough topped with gumbo sauce (made with a roux of butter, olive oil and flour; trinity of onions, red peppers and green bell pepper, water, salt, pepper, gumbo filé (powdered sassafras leaves), red pepper flakes, basil, thyme and oregano), hand-crushed tomatoes, roasted Gulf shrimp, sliced andouille sausage, okra, and mozzarella cheese, baked in a brick oven.
Little Star Pizza San Francisco, California "Little Star Deep-Dish" – a Chicago-inspired deep dish pizza with cornmeal dough in a pan lined with butter, layered with fresh shredded whole milk mozzarella, 'the mix' (spinach, ricotta and feta cheese, and spices), mushrooms, yellow onions, chopped garlic, tomato sauce on top and a dusting of parmesan cheese, and the crust is drizzled with olive oil, baked in the oven and garnished with oregano. "Chicken Pesto Thin-Crust Pizza" – cornmeal dusted dough topped with garlic-infused extra virgin olive oil, shredded mozzarella, grilled chicken chunks, sliced mushrooms and onions, baked and drizzled with pesto (fresh basil, olive oil and garlic), and garnished with parmesan and oregano.
Buddy's Pizza Detroit, Michigan Detroit Style Pizza: "The Detroiter" – homemade dough topped with shredded mozzarella cheese, chunky tomato sauce (made with fresh tomatoes, garlic and basil), Margherita peperoni (made with fennel), shredded parmesan cheese, and signature ‘Sicilian spice’, baked in a square steel pan and cut into eight square slices.
Bru Room at Bar New Haven, Connecticut "Mashed Potato and Bacon Pizza" – thin-crust dough topped with clumps of mashed potatoes, shredded mozzarella, bacon bits, parmesan cheese, fresh chopped garlic, and oregano, drizzled with olive oil and water, baked in a brick oven and sliced. "Clams Casino Pizza" – thin-crust dough topped with shredded mozzarella, freshly shucked local clams, chopped onions and green bell peppers, parmesan and bacon bits, and drizzled with olive oil and water, and baked in the brick oven.
Pizza Brain Museum of Pizza Culture Philadelphia, Pennsylvania "Biscuits and Gravy Pizza" (a.k.a. "Lillian Lee") – massive thin-crust dough topped with red eye gravy (made with local ReAnimator coffee, thick-cut bacon, bacon fat, butter, milk, black pepper, and flour), shredded mozzarella, white cheddar, fennel sausage, baked in the oven, and garnished with house-made ham and leek buttermilk biscuit crumbles and scallions. "Backyard Barbecue Pizza" – large thin-crust dough topped with baked beans, shredded cheddar, hot dog chunks, baked in the oven, layered with purple cabbage coleslaw, garnished with potato chips, and yellow mustard.
Joe Squared Baltimore, Maryland "Corned Beef and Potato Irish Pizza" – square thin-crust pizza sourdough topped with roasted garlic sauce (made with fresh garlic, olive oil, parmesan, Romano cheese and heavy cream), caramelized onions, shredded mozzarella, provolone cheese, house-made corned beef, deep-fried potatoes, and shredded Jarlsberg Swiss cheese, and baked in an anthracite coal fire oven. "Meatball and Spaghetti Pizza" – square thin-crust dough topped with house-made marina sauce (made with Italian tomatoes, mozzarella, provolone, meatballs, spaghetti, roasted red peppers, and Vidalia onions, and a dusting of grated parmesan, Pecorino Romano and Asiago cheeses, garnished with oregano.
Dimo's Pizza Wicker Park, Chicago, Illinois "Chicken and Waffles Pizza" – thin crust hand-tossed dough topped with shredded mozzarella, white sauce (made from buttermilk, heavy cream, garlic and onions), deep-fried chicken thigh chunks (marinated in buttermilk, salt and black pepper, dredged in flour and white pepper), waffles chunks (made with a batter of egg whites, canola oil, egg yolks, buttermilk, all-purpose flour, cornmeal, baking powder, Old Bay seasoning, Wisconsin cheddar cheese and green onions), baked in the oven, and drizzled with butter and honey. "Chilaquiles Pizza" – (inspired by a Mexican brunch dish with leftover ingredients), thin-crust dough topped with shredded mozzarella, white sauce, totopos (tortilla chips tossed in homemade salsa roja—a four-chili sauce made with ancho, guajillo, chipotle, and California chilies), in-house chorizo (made with fresh ground pork, spices and chili pepper paste), baked and drizzled with scrambled eggs, salsa verde, and crumbled queso fresco.

Southern Comfort Food[edit]

Restaurant Location Specialty(s)
The Flying Harpoon Gulf Shores, Alabama Crab & Crawfish Cakes – crab meat, crawfish tails mixed together with bread chunks, salt, dry mustard, onion powder, blackening seasoning, roasted red peppers, scallions, eggs, and buttermilk, deep-fried and drizzled with remoulade made with ketchup, mayo, lime and lemon juice, cayenne and olive juice. Cajun Cornbread – yellow corn flour, salt, baking soda, half-dozen eggs, sweet cream corn, diced onions, red & green peppers, and jalapenos, blend of cheddar and Monterey jack cheeses, and a pound of wild-caught crawfish, spiced with salt, garlic powder, and cayenne, baked in a square pan, plated and topped with a poached egg.
Hot Suppa! Portland, Maine Pulled Pork Mac & Cheese – pulled pork butt slow-cooked with red oak pellets, rubbed with chili powder, paprika, onion & mustard powder, cayenne, ground fennel, coriander, black pepper and cumin, served over mac & cheese made with melted butter, condensed milk, mustard powder, sriracha, caramelized onions, and two types of cheddar cheese; local cheddar from Pineland Farms and Cabot cheddar from Vermont over elbow macaroni, garnished with crispy fried onions and scallions.
Puckett's Grocery and Restaurant Nashville, Tennessee "Bubba's Bones" – rack of pork ribs rubbed with brown sugar, paprika, black peppers and a secret pepper spice mix, Cherrywood-smoked, deep-fried, cut, and slathered with a barbecue sauce made with local honey, Louisiana hot sauce and tomato sauce, served with country coleslaw. "Redneck Burritos" – large grilled flour tortilla stuffed with Cherrywood smoked pulled pork, coleslaw, house-made baked beans, and homemade barbecue sauce.
Lunch.Supper! Richmond, Virginia "The Herd" – signature meatloaf made with ground pork, ground bison, and ground beef brisket, smoked & toasted oats, black pepper, cumin, thyme, cayenne, and smoked salt, a secret sauce made with caramelized onions, sautéed carrots, green & red peppers, and diced bacon, shaped into balls, bacon-wrapped and drizzled with a honey-bourbon glaze, made with ketchup, honey and bourbon, served with sautéed Brussels sprouts and homemade mashed potatoes.
Bon Ton Café New Orleans, Louisiana Crawfish Etouffée – one pound crawfish tails smothered in a sauce made from butter, onions, green onions, garlic, secret blend of Cajun seasoning, black pepper, salt, cayenne, and fresh chopped parsley, served with white rice. Soft-Shell Crab Alvin – flour and deep-fried softshell crab, topped with local blueclaw crab meat sautéed in white wine, butter and parsley, and smothered in a sauce made with beef stock, butter, flour, chopped mushrooms, salt, pepper, lemon juice.
Hoover's Cooking Austin, Texas Texas Chili Burger – beef patty smoked and char-grilled, topped with beef chili made with smoked sausage, hamburger meat, chopped onions, garlic, jalapenos, diced tomatoes, chili powder, cumin, cayenne pepper; cheddar cheese, raw onions, and pickled jalapenos on a toasted sweet bun. Chicken-Fried Steak – beef shoulder, tenderized, double-dipped in egg batter and seasoned flour, and fried in a cast-iron skillet, slathered with white gravy made with chicken stock, whole milk, bacon drippings, vegetable oil, flour, chicken base, black pepper, onion powder, and garlic powder.
Page's Okra Grill Charleston, South Carolina Shrimp and Grits – grits, made with cornmeal butter, shredded sharp cheddar and jack cheeses, and heavy cream, shaped into triangle cakes, floured and deep-fried, topped with local sautéed shrimp slathered with a sauce made with rendered bacon grease, chopped onion, green peppers and Cajun andouille sausage, shrimp stock, salt, pepper, cayenne, Cajun seasoning and heavy cream, and flour, garnished with scallions. "PBT" (pimento cheese, bacon and tomato sandwich) – two slice of Texas toast, layered with pimento cheese made with mayo, roasted red peppers, extra-sharp shredded cheddar and pepper jack cheeses, diced pickled jalapenos, salt, pepper, granulated garlic and cream cheese, topped with Applewood smoked bacon, fried green tomatoes, breaded with Italian breadcrumbs, capped with an okra.
Biscuit Head Asheville, North Carolina Home of "Cathead Biscuits" (a drop biscuit the size of a cat's head): "Mimosa Fried Chicken Biscuit" – chicken breasts marinated in orange juice, champagne, and secret spices, floured and deep-fried, served on top of a giant biscuit made from flour, baking powder, salt, butter, and whole-fat buttermilk, topped with sweet potato chive butter, made with roasted sweet potatoes, brown sugar, and chive spices; sriracha coleslaw with chopped ginger, and a poached egg on top. "Brisket Biscuit" – pulled beef brisket, rubbed with brown sugar, chili powder, curry powder and secret spices, braised with onions and garlic, topped with goat cheese smoked using hickory chips; banana buffalo hot sauce, made with deep-fried bananas, hot sauce and brown butter, barbecue pickled onions, and a poached egg, served on top a signature biscuit.

Midnight Munchies[edit]

Restaurant Location Specialty(s)
Nano Brew Cleveland, Ohio "Spicy Burger" – (Named one the "Best 33 Burgers in America" by Thrillist) flattop-grilled local beef patty, topped with Amish County cheddar cheese, roasted poblano peppers, caramelized onions, and mixed greens on a chipotle mayo brioche bun. "PB&J Burger" – topped with bacon jam (made from bacon, brown sugar, sautéed onions coffee, maple syrup, chili sauce, and whiskey, house-made peanut butter, and mixed greens.
The Sutler Saloon Nashville, Tennessee "Smoked Brisket Mac N’ Cheese" – wagon wheel pasta topped with a cheese sauce (made with butter, flour, milk, salt, white pepper, cream cheese, roasted garlic cheddar, buttermilk cheddar, smoked cheddar and sharp cheddar cheese), topped with roasted poblano peppers, shredded white cheddar, and smoked cherry tomatoes, and burnt ends from their smoked beef brisket, and cheddar cheese curbs are added, baked in the oven and finished with breadcrumbs. "Hot Catfish Tacos" – two corn tortillas slathered in "comeback sauce" (spicy mayo) loaded with catfish dredged in hot sauce buttermilk, and coated in cornmeal, deep-fried and tossed in hot butter (seasoned with chili peppers, and secret spices) topped with kale slaw with peanut dressing and pineapple pico de gallo.
State Park Cambridge, Massachusetts "Deep-Fried Ribs" – pork ribs cured in salt and sugar, confit in pork fat, dredged in corn starch, deep-fried and smothered in gochujang sauce (Korean hot pepper paste pureed with garlic, ginger, sesame oil, rice wine vinegar, and honey), topped with toasted benne seeds, and garnished with green scallions, served with a side of kimchi. "State Park Cocktail" – American lager with a shot of amaro and rye, and a twist of lemon peel is rubbed around the bottle top and shoved inside.
Treylor Park Savannah, Georgia "Chicken & Pancake Tacos" – a folded ground black pepper pancake loaded with chicken tenders marinated in half-n-half, coated in seasoned flour, and deep-fried, topped with chili aioli, and strawberry jalapeno salsa (made with diced strawberries, jalapenos, salt, pepper, lime juice, and diced red onions). "Treylor Park Cocktail" – Aperol cordial, soda water, prosecco, orange juice and Fernet liqueur, garnished with a blood orange wheel and served over ice in a mason jar. "Shrimp & Grits Tacos" – corn tortillas loaded with fried local shrimp, grits (made with paprika, salt, pepper, green peppers and cheese), cut into squares and deep-fried, topped with chimichurri sauce (made from spinach, cilantro, garlic, salt, white pepper, crushed red pepper, red wine vinegar, and extra virgin olive oil), shredded lettuce, and sweet chili aioli, garnished with diced red peppers.
The Twisted Spoke West Side, Chicago, Illinois "Boss Hog" – pork shoulder, rubbed with salt and pepper, smoked in-house for 12 hours, pulled and smothered in barbecue sauce (made with ketchup, chili sauce, Worcestershire sauce, liquid smoke, garlic and brown sugar), topped with coleslaw (shredded cabbage in a dressing of cider vinegar, sugar, ginger, toasted mustard seeds and horseradish) on a brioche bun, and served with fries. "Breakfast of Champions" – cocktail with cream, bourbon, Irish cream, topped with Captain Crunch cereal and whipped cream. "Flaming Wings" – deep-fried chicken wings in a lemon sauce (made from butter, oregano, chili flakes, garlic, pepper, lemon zest, and lemon juice), bourbon is poured over and its set on fire in a cast iron pan.
Cypress Street Pint & Plate Atlanta, Georgia "Brisket Melt" – beef brisket, marinated in a super hoppy IPA for 24 hours, rubbed with salt, pepper, granulated garlic and onion, and cayenne, house-smoked on apple cider-smoked hickory chips, thick-sliced, and topped with homemade barbecue sauce (made with ketchup, brown sugar, cayenne, smoke paprika, granulated onion and garlic, Worcestershire sauce and apple cider vinegar), mild cheddar cheese (steamed with beer on flattop grill), caramelized onions and poblano peppers, on a butter-toasted ciabatta bun, served with fries. "Winnie Palmer" – muddled lemon, simple syrup, crushed ice, house-made infused vodka sweet tea, and pomegranate juice. "BBQ Pork Egg Rolls" – smoked barbecue pork butt, slow-cooked collard greens, rolled in egg roll wrappers, coated in cornstarch, deep-fried and topped with mustard barbecue sauce and a sriracha ranch.
Milwaukee Brat House Milwaukee, Wisconsin "The Miltown" – bratwurst soaked in beer, onions and garlic, fire-grilled and topped with onions and mushrooms (sautéed in butter), and Wisconsin cheddar cheese, served on a fresh-baked soft pretzel bun. "The Johnny Utah" – flame-grilled Kentucky Bourbon-infused Usinger's bratwurst topped with house-made pulled pork (in your choice of style: barbecue, garlic teriyaki, or "tiger sauce"—chili Thai sauce mixed with house buffalo sauce), and coleslaw, served on a hoagie roll with a spear of dill pickle chips.
Extra Fancy Brooklyn, New York "Connecticut Style Lobster Roll " – lobster claw and tail meat, warmed in drawn butter infused with garlic, mixed with chipotle paprika mayo, lemon juice and chives, served on a butter-toasted split-top bun with crispy romaine and chervil. "Honey, I Spiced The Kids" – cocktail consisting of Mezcal, Blanco tequila, grapefruit juice, lime juice, jalapeño honey and habanero shrub, served in a chili-rimmed glass. "Triple Patty Melt" – three 1/4 pound dry-aged beef burgers, flat-topped grilled, topped with caramelized Vidalia onions, sharp Wisconsin cheddar, stacked on toast and squished.

Winner Winner Chicken Dinner[edit]

Restaurant Location Specialty(s)
Pierce's Pitt Bar-B-Que Williamsburg, Virginia Whole Smoked Barbecue Chicken
Jesse Ferman's Free Range (food truck) Los Angeles, California Honey Sriracha Chicken Biscuit
Shirley Mae's Cafe Louisville, Kentucky Baked chicken and dressing
Party Fowl Nashville, Tennessee Hot chicken and beignet
Brenda's Meat & Three San Francisco, California Southern style fried chicken
Fire on the Mountain Portland, Oregon Spicy hot wings
ChurchKey Washington, D.C. New Luther chicken sandwich
Lucy's Fried Chicken Austin, Texas Fried Chicken

Italian Eats[edit]

Restaurant Location Specialty(s)
Isola Pizza Bar Little Italy, San Diego, California "Pizza Napolitana Quatro Carne" – topped with homemade chunky tomato marinara, (made with San Marzano tomatoes, basil, sea salt and olive oil), Calabrese sausage, spicy salami, fennel sausage, guanciale (cured pork jowl), pancetta, and fresh mozzarella, baked in a wood-burning oven.
Al's #1 Italian Beef Chicago, Illinois Italian Beef Sandwich – top sirloin butt roasted in secret spices for 3 ½ hours, chilled and sliced paper-thin, marinated in beef roasting juices, topped with giardiniera (spicy pickled vegetable mix of celery, peppers and spices), with a choice of it dipped in beef drippings.
Zia's On The Hill The Hill, St. Louis, Missouri "Spiedini Prosciutto" – (meaning "skewers") chicken breast strips marinated in Zia's award-winning salad dressing, battered in spiced breadcrumbs, skewered, and grilled over an open flame, topped with picada sauce (made with water, white wine, chicken broth, lemon juice and butter), mushrooms and prosciutto ham, finished with shredded Provel cheese. "Toasted Raviolis" – local cheese raviolis, dipped in egg whites, breadcrumbs and grated parmesan cheese, deep-fried served with a side of homemade marinara sauce (made with chopped onions sautéed in olive oil, fresh and granulated garlic, black pepper, salt, basil, sugar, water, and three types of tomatoes: chunk, sauce and paste).
Terramia Ristorante North End, Boston, Massachusetts "Aperto (Open-Face Ravioli)" – homemade ravioli sheets (made with double zero flour imported from Italy, durum wheat, semolina flour, salt, and egg yolks), layered with a lobster puree (made from Maine lobster claw meat, garlic, olive oil, and mascarpone cheese), zucchini, Yutan scallops and shrimp, shallots, sautéed in white wine, cherry tomato juice, cream and lobster mascarpone puree, garnished with parsley and basil oil.
Leo's Grandevous Hoboken, New Jersey "Stuffed Calamari" – whole calamari stuffed with a mixture of eggs, parsley, garlic, grated parmesan and breadcrumbs, cooked in homemade tomato gravy (made from tomatoes, garlic, onions, and secret spices), excess filling is rolled up into an egg ball, served with angel hair pasta. "Mussels Fra Diavolo" – fresh mussels and shrimp, sautéed in olive oil garlic, red peppers, and white wine, served over linguini, and covered in red sauce and grated parmesan.
Café Firenze Restaurant Moorpark, California "Osso Buco Milanese" – osso buco (veal shank) seasoned with salt, pepper, dredged in flour and braised in a veal stock demi-glace (made from veal bones, onions, carrots, celery, tomato paste, fresh herbs of sage and rosemary, peppercorns, bay leaves, garlic, water and chianti wine), served over pancetta-laced risotto Milanese, topped with grated parmesan, and gremolata (made with chopped parsley, lemon and orange zest, lemon and orange juice, and garlic).
Trattoria Da Vittorio San Francisco, California "Cioppino" – clams, mussels, calamari, shrimp, wild salmon, branzino, Petrale sole, Dungeness crab, Main lobster are sautéed in olive oil, garlic, white wine seafood stock, and homemade tomato sauce, garnished with parsley and garlic bread for dipping in the sauce. "Eggplant Parmigiana" – Malanzana eggplants, sliced and deep-fried, layered with homemade marinara sauce (made with boiled tomatoes, sautéed onions in olive oil and fresh basil), mozzarella, parmigiana reggiano, topped with formaggio cheese, and baked in the oven.
Quartino Ristorante & Wine Bar Chicago, Illinois "Pappardelle al Sugo di Manzo" – homemade pappardelle paired with piedmontese shoulder of shredded beef, (braised in olive oil, onions, garlic, chianti red wine, Campania tomatoes, salt and black pepper) and topped with parmigiana reggiano. Gnocchi – blanched gnocchi (potato pasta) sautéed in Taggiasca olive oil, sliced garlic, potatoes and green beans, covered in homemade pesto, garnished with fresh arugula and sprinkled with parmesan cheese.

BBQ Bliss[edit]

Restaurant Location Specialty(s)
Bessinger's Bar-B-Q Charleston, South Carolina "Chopped Pork Platter" – ham hocks smoked in aged hickory and oak wood for 16 hours, chopped and drizzled with signature barbecue sauce (made with mustard, ketchup, hot sauce, white vinegar, apple cider vinegar, soy sauce, Worcestershire sauce, white sugar, brown sugar, and secret spices), served with white rice smothered in ham gravy, collard greens, coleslaw, a giant onion ring, a spicy corn bread muffin and some hot peppers.
Shaw's Steakhouse Santa Maria, California "Tri-Tip Platter" – tri-tip (bottom of the top-sirloin) rubbed with garlic salt, grilled on an open flame with local red oak wood, drizzled with special chipotle sauce (made with orange juice, apple cider vinegar, soy sauce, chipotle puree, and sugar), served with grilled linguica (Portuguese sausage), pinquito beans (little pink beans stewed for 5 hours with beacon ends, onions, and hatched chilies), a baked potato and garlic bread.
Walker's Southern Style Bar-B-Que New Orleans, Louisiana "Cochon de Lait Po'boy" – pork shoulder rubbed with salt, pepper and garlic salt, smoked with hickory wood for 12 hours, pulled and drizzled with "Wordy sauce" (mustard & mayo-based secret sauce), topped with shredded cabbage & carrots mix on bread from a local French-Vietnamese bakery.
Joe's Kansas City Bar-B-Que Kansas City, Kansas "Kansas City-Style Spare Ribs" – St. Louis spare ribs, rubbed with secret spices, smoked with Missouri white oak, smothered in signature ketchup-based barbecue sauce, served on a brown paper-lined platter on top of two pieces of white bread, some Texas toast, and a pile of sliced dill pickles. "Z-Man" –beef brisket slow smoked for 14 hours, thin-sliced and topped with barbecue sauce, a slice of white American cheese, and onion rings on a buttered Kaiser roll, served with fries.
Peg Leg Porker Nashville, Tennessee "Yardbird Platter" – half chicken rubbed with garlic salt, smoked with hickory wood for 3 hours, seasoned with signature dry seasoning (paprika- and chili powder-based), drizzled with Alabama-style white barbecue sauce (made with mayo, vinegar, and secret spices), served with a choice of sides like green beans with bacon and mac & cheese. "Pulled Pork Nachos" – smoked whole hog, shredded, and placed on top fresh fried tortilla chips, topped with queso sauce, barbecue sauce, jalapenos, baked beans, mac & cheese, and coleslaw.
Burn Co. Barbeque Tulsa, Oklahoma "Babyback Ribs" – whole rack of babyback ribs coated in Italian dressing (made with oil, onions, garlic and vinegar), rubbed in a secret mix of sweet and spicy seasoning, grilled on high heat for 10 mins with oak and hickory charcoal, then smoked in hickory wood for 3 hours, served on a wooden plank. "The Fatty" – bacon lattice with a hot link sausage rolled in mild breakfast sausage meat and spicy ground sausage wrapped in another bacon lattice to make a 12-pound loaf, smoked for 2 hours, thickly sliced, drizzled with barbecue sauce and served on a toasted bun.
Mighty Quinn's Slow Smoked Barbeque New York City, New York "Brontosaurs Ribs" – 1½ pound beef ribs rubbed with kosher salt, black pepper and paprika, smoked with Jersey oak, brushed with homemade barbecue sauce and sprinkled with sea salt. "Dirty Frites" – hand-cut fries topped with burnt ends (trimmed end of a barbecue brisket), smothered in chile-lime sauce, chopped red onions and scallions.
Corkscrew BBQ Houston, Texas "Brisket Tacos" – beef brisket rubbed in salt, pepper and secret spices, smoked for 14 hours in red oak, roughly chopped, and served in two flour tortillas, topped with shredded cabbage, jalapenos, and pico de gallo, and drizzled with green chili ranch (made with hatch green chilies). "Whole Hog Sandwich" – smoked pork butt (shredded with vinegar-based barbecue sauce), smoked pork ribs, and pork/beef jalapeno sausage on a toasted bun.

Extra Cheesy[edit]

Restaurant Location Specialty(s)
Stone Cellar Brewpub Appleton, Wisconsin "Beer Mac and Cheese"
Nacho Mama's Mexican Baltimore, Maryland "Chicken Chesapeake Quesadillas" "Chorizo Con Queso"
Santorini Detroit, Michigan "Pastitzio" "Peynirli"
Jay's Stuffed Burgers Plymouth, Michigan "Stuffed Burgers"
Kashkaval Garden Hell's Kitchen, Manhattan, New York City "Fondue" "La Religieuse Grilled Cheese Sandwich"
Dino's Pizza Burbank, California "Five-Cheese Pizza" "Lasagna Pizza"
Big Cheesy New Orleans, Louisiana "Big Cheesy Grilled Cheese Sandwich" "Crawgator"
Sauce on the Side St. Louis, Missouri "Cock A Doodle Noodle Calzone" "Meat Me In St. Louis Calzone"

Iconic Eats[edit]

Restaurant Location Specialty(s)
DCity Smokehouse Washington, D.C. "The Half Smoke" – half smoke (half pork half beef smoked sausage) imported from Mangors’s Market in Baltimore, Maryland, grilled with butter on a flattop, topped with shredded cheddar and jack, barbecue brisket chili (made with beef brisket smoked in oak and cherry wood, onions, spices, herbs and beans), yellow mustard and chopped red onions on a butter-toasted bun.
Taqueria La Cumbre San Francisco, California Birthplace of the Mission Style Burrito: "Carne Asada Burrito" – large hand-pressed flour tortilla stuffed with carne asada (lean flank steak, grilled and chopped), 4 ounces of white cheese, Spanish rice, whole beans, lime-cilantro guacamole (made with lime juice, cilantro and local avocados), hand-sliced pico de gallo, shredded lettuce, tomatoes, onions and cilantro, rolled and wrapped in foil.
Joe Boston's Italian Beef Chicago, Illinois "Italian Beef Sandwich" – top sirloin braised for 6 hours in beef fat, onions, salt, oregano, and water, cooled, thinly sliced, dunked back into the beef juices, served on a French Bread and topped with Italian sweet & hot peppers, giardiniera (assorted veggies soaked in oil and vinegar), and sandwich is dipped into beef gravy.
Maria's New Mexican Kitchen Santa Fe, New Mexico "Blue Corn Enchiladas" – chicken (stewed in onions, garlic, salt, pepper), shredded and topped with red chili puree (made with dried red hatch chile, onions, garlic, salt, black pepper, and water, blended and sautéed), green chili sauce (made with green hatch chili peppers, corn flour and water), shredded melted cheese stacked on deep-fried blue corn tortillas. "Chile Relleno" – roasted green chilies stuffed with pepper jack cheese, dipped in a white eggy tempura batter, and deep-fried, topped with Christmas chili (red & red chilies), melted cheese, and served with red rice and beans.
Revival Southern Food Decatur, Georgia Home of the: "Meat and Three": Meatloaf – ground beef and pork, eggs, Worcestershire sauce, half & half, Dijon mustard, cooked onions & garlic, brown beef bouillon, chopped parsley, and panko breadcrumbs, molded into a loaf on top a bed of bacon, baked in oven, glazed with brown sugar, ketchup, apple cider vinegar, paprika, salt, pepper, cayenne pepper, Dijon mustard, and Worcestershire sauce, sliced and served with three sides: Skillet Corn Bread (made with a secret dry mix and a wet mix of bacon fat and butter, buttermilk, and eggs, cooked in a hot cast iron pan with lard), Mac & Cheese (made from butter, cream, American cheese, smoked white cheddar and Parrano cheese, mustard, salt, tossed with ditali (micro pasta), baked in a ramekin and topped with potato chips), Collard Greens (smoked in hickory oak wood).
Ralph Brennan's Red Fish Grill New Orleans, Louisiana "Cajun Gumbo" – blue crabs, gulf shrimp, and alligator sausage in a roux of flour and water, NOLA Trinity (chopped onions, celery, and green bell peppers), okra, tomatoes, hot sauce, bay leaves, garlic, shrimp stock and crab stock, served over a bowl of white rice and garnished with scallions.
Zuppardi's Apizza New Haven, Connecticut New Haven Style Pizza: "White Clam Apizza" –Italian bread dough, stretched by hand (not hand-tossed), topped with chopped garlic, local littleneck clams, clam juice, oregano, red pepper flakes, parsley and extra virgin olive oil, baked in a brick oven for 12 minutes with a chard thin crust and a squeeze of lemon.
El Pub Restaurant Little Havana, Miami, Florida "Cuban Sandwich" – pork shoulder roasted mojo or sauce (made from sour orange and garlic) for 24 hours, thinly sliced, and sweet ham, topped with Swiss cheese, pickles, and mustard, served on a buttered Cuban bread, panini-pressed and garnished with potato sticks and more sliced dill pickles.

Best Mex[edit]

Restaurant Location Specialty(s)
My Ceviche Go Fish Go Fresh Miami, Florida "My Ceviche Ceviche" – fresh shrimp and octopus, your your choice of fish: yellow-jack, mahi mahi, or red grouper topped with sea salt, cilantro, jalapenos, red onions, and tomatoes coated in ceviche sauce (made with celery, white onions, garlic, jalapeno, ginger, lime juice and orange juice), served with a sweet potato, corn on the cob and lime spiced popcorn.
Carbón Mexican Grill Bridgeport, South Side, Chicago, Illinois "Stelote Burrito" – hanging tender steak, marinated for 6 hours in secret house spice blend, grilled on an open carbón (charcoal) grill, sliced and put into a large flour tortilla rolled with elote (Mexican corn hash made with mayo, pico de gallo spice, parmesan cheese, butter, corn, onion, and cilantro).
Fonda San Miguel Austin, Texas "Pollo and Molé Poblano" – Puebla-style dish of half a chicken boiled in chicken broth, smothering in mole (made with three different kinds of dried chili peppers: chili ancho, chili mulato, and chili pasilla, spiced with toasted cloves, cilantro seeds, anise, fresh garlic, sesame seeds, chili seeds, peppercorn and cinnamon bark, boiled tomatillos, deep-fried corn tortilla chips, almonds raisins, and pumpkin seeds, and pieces of stale bread, blended with chicken stock and simmered with Mexican chocolate), garnished with sesame seeds and served with white rice.
TacoLu Baja Mexicana Jacksonville, Florida "Enchilada Roja" – beef brisket seasoned with blackening spices with cumin and coriander, flash-seared on a flattop, braised in oven with white onions, jalapenos, and Mexican amber beer, shredded and topped with ranchero sauce (made with roasted tomatoes, jalapenos, garlic, onions, and cinnamon sticks), stacked on two flour tortillas, and topped with shredded melted cheese.
El Pinto Albuquerque, New Mexico "Red Chili Ribs" – a full rack of babyback ribs, seared on a grilled, seasoned with pepper, garlic powder and sea salt, rubbed with red chili caribe (thick puree of sun-dried hatch chilies), roasted in oven for 6 hours, served with calabacitas (made with grilled zucchini, yellow squash, roasted corn, caramelized onions, and hatch green chilies) and a side salad. "Ribeye Con Enchilada" – a 24-ounce dry-aged bone-in tomahawk cut ribeye steak, grilled on an open flame and served with a cheese enchilada topped with red chili sauce, melted cheese, chopped onions, and topped with an egg, and a side of pinto beans.
Manuel's Original El Tepeyac Café Boyle Heights, East Los Angeles, California "Hollenbeck Burrito" – a jumbo flour tortilla stuffed with chili verde (made with Roma tomatoes, onions, jalapenos, salt, pepper, garlic powder, water and chunks of pork butt deep-fried in lard), smashed pinto beans (boiled in water, salt and onions, coated in chili Colorado sauce and lard), Mexican yellow rice, and guacamole, served with lettuce and tomato on the side. "Manuel Special" – massive 5-pound burrito the feeds a family of four, stuffed with machaca (beef chuck roll stewed in water and salt, shredded and sautéed in lard, tomatoes, jalapenos, onions, with garlic powder pepper, salt and three eggs and coated with cheese), Mexican rice, guacamole, rolled, topped with cheese and ranchero sauce (jalapenos and ortega chiles).
Taco Guild Phoenix, Arizona Restaurant inside a church founded in 1893. "Coffee Braised Beef Taco" – two hand-pressed corn tortilla filled with beef chuck (rubbed with cocoa powder, cumin, salt, pepper and ancho chili), seared on an open flame grill, braised with coffee for 4 hours, shredded and topped with mango jicama relish (made with chopped mangos, jicama, red bell peppers, cilantro, salt, pepper and lime juice), caramelized onions and cotija cheese. "Peking Duck Taco" – two flour tortillas filled with Peking duck (roasted duck legs coated with a soy sauce featuring ginger, white pepper, cloves, nutmeg, and cinnamon), shredded, sautéed with pomegranate infused plum sauce, and topped with apricot poblano compote (poblanos blackened on a grill, peeled and sautéed with chopped onion and dried apricots, ginger and white wine) and a piece of brie dredged in seasoned flour and deep-fried.
Tommy's Mexican Restaurant San Francisco, California Yucatan-style cuisine with world class tequila: "Salbutes" – light and fluffy deep-fried hand-pressed masa tortillas stuffed with rellano negro (made with bone-in chicken braised in charred chili peppers), shredded and topped with a slice of avocado and habanero sauce, and garnished with cilantro. "Carmones Kisin" – black tiger shrimp (sautéed red onions, tomatoes, green peppers, yellow garlic, mild tomato salsa, and habanero infused tequila), served with traditional rice and black beans, garnished with fresh cilantro.

Surf and Turf[edit]

Restaurant Location Specialty(s)
Square Bar & Grill Chicago, Illinois "Kobe Surf & Turf Burger" – Kobe beef patty, grilled salt and pepper and topped with French brie cheese, prosciutto di Parma, and two slipper lobster tails grilled on the flattop with butter, drizzled with house-made roasted garlic sauce and served on a butter-toasted brioche bun. "Cajun Burger" – New Orleans inspired featuring an 80/20 Angus hand-cut 10-ounce beef patty, seasoned with salt, pepper and Cajun rub, grilled, and topped with pepperjack cheese, grilled andouille sausage and grilled shrimp (marinated in dry mustard, salt, pepper, cayenne pepper, Spanish paprika, chili-garlic paste and olive oil), drizzled with creole sauce on a brioche bun.
JV's Mexican Food San Diego, California "Surf N’ Turf Burrito" – carne asada steak, secret seasoned and grilled on a flattop, and tiger shrimp sautéed with salsa espanola (sautéed onions, tomatoes, green peppers, spiced with salt, pepper, garlic, parsley and ground onion), Spanish yellow rice, guacamole, wrapped into two large flour tortillas, deep-fried and covered with enchilada sauce and shredded cheese.
Surf and Turf Truck Sunset Beach, Tampa, Florida "Lobster and Steak Roll" – warm Maine lobster (claw and knuckle meat with drawn butter) and Angus eye round beef (marinated in salt, pepper, dried garlic, red pepper, black & white onion powder, rosemary and olive oil), grilled on the flattop, topped with parmesan cheese, sundried tomatoes, kale & cabbage mixed with lemon water, served on a drawn butter-toasted split-top roll. "BLT (Bacon, Lobster & Tomato) Roll" – Main lobster meat, smoked bacon bits, kale & cabbage mix, sun-dried tomatoes, and a drizzle of truffle oil on a split-top bun.
Dantanna's Surf & Turf Buckhead, Atlanta, Georgia Steak, Seafood & Sports: "Carpetbagger Steak" – 12-ounce fillet mignon (seasoned with signature four peppercorn rub of black, white, pink and green pepper, salt, rosemary and garlic), grilled and stuffed with deep-fried Broadwater oysters (dredged in buttermilk and a spice mixture of paprika, cayenne and garlic) and topped with two sauces: rich béarnaise (Hollandaise sauce of egg yolks, butter, salt, pepper, lemon juice, hot sauce and Worcestershire sauce, white wine and tarragon reduction) and acidic marchand de vin (made with caramelized shallots, cabernet, veal demiglace, and butter), served with steamed asparagus, broccoli and a choice of mashed potatoes or mashed sweet potatoes.
Ralph Brennan's Red Fish Grill New Orleans, Louisiana "Barbecue Shrimp and Grits" – heads-on Gulf shrimp sautéed with barbecue sauce (made from garlic, shallots, lemon juice, rosemary, hot sauce, cayenne pepper, butter, Worcestershire sauce, beer and heavy cream), sautéed andouille sausage, served over cheddar and pumpkin grits (made with Southern stone ground grits, heavy cream, local roasted cheddar pumpkin puree, and cheddar cheese), garnished with scallions.
Johnny Noodle King Detroit, Michigan "Surf & Turf Ramen Bowl" – Wagyu beef (seared with salt and sesame oil), sashimi diver sea scallops, onions, mushrooms, garlic, kombu (seaweed), katsoubushi (dried fermented fish flakes), scallions in "animal broth" (four different broths: pork shoulder soy sauce broth, slow-braised pork belly broth, smoky tuna broth and chicken jus broth) and soy sauce infused with bonito, served over ramen noodles, garnished with anoki mushrooms and coriander roasted carrots. "Crab & Belly Bun" – deep-fried soft shell crabs, and blowtorched pork belly topped with pork belly mayo (egg yolks, garlic, lemon juice, rendered pork fat and charred pork belly paste), lettuce and pickled Thai chili on a Japanese steam bun.
DiMillos on the Water Restaurant & Lounge Portland Harbour, Portland, Maine "Surf & Turf" – bacon-wrapped fillet mignon, grilled and sauced with a demiglace (made with butter and red wine) and whole steamed Maine lobster (stuffed with secret spiced stuffing with panko breadcrumbs, green peppers, sherry, smoked paprika, chicken stock and butter), with drawn butter.
Toro Tapas Bar Boston, Massachusetts Spanish tapas bar: "Paella Valenciana" – paella featuring marinated shrimp, clams, mussels, dry chorizo, and chicken thighs cooked in Spanish olive oil, garlic, chopped onions, sofrito (tomatoes cooked down with onions and garlic), red peppers, green onions, pimenton (Spanish smoked paprika), saffron, bomba or calasparra rice, chicken, lobster and vegetable stock, and peas, drizzled with olive oil served in the same pan its cooked in for the socarrat (rice that sticks to the pan).

Season 10 (2017)[edit]

  • Note: These episodes aired from January 22 - May 14, 2017.

Vegas Baby![edit]

Restaurant Location Specialty(s)
Strip House Planet Hollywood, Las Vegas, Nevada "Tomahawk Ribeye" – 50-ounce 40-day aged tomahawk-cut bone-in Imperial Wagyu ribeye, topped with olive oil, salt, and cracked black pepper, broiled and coated with a cold-smoked bleu cheese crust, sliced tableside and served with a whole roasted garlic clove and black truffle creamed spinach (in a truffle béchamel made with shallots, butter, flour, milk, heavy cream, parmesan and truffle butter, garnished with shaved black truffles).
Cabana Grill MGM Grand, Las Vegas, Nevada "Lobster Nachos" – tortilla chips topped with chunks of lobster tail seasoned with Old Bay, salt, pepper and lemon juice, grilled in clarified butter, fundito (cheese sauce made with shredded and cubed cheddar, and pepperjack cheese, jalapenos, chipotle, adobo peppers, salt and pepper), guacamole (made with avocadoes, white onions, Roma tomatoes, salt, pepper, cilantro, and lemon juice), pickled jalapenos, and sour cream.
Burger Bar Las Vegas, Nevada "Rossini Burger" – (a.k.a. "The $65 Burger"): Wagyu beef patty, seasoned with salt and pepper, seared in a hot pan with butter, topped with pan-fried foie gras, shaved black truffles sautéed in duck-fat, lettuce, tomatoes, drizzled with Madeira truffle sauce (made with butter, minced truffles and port wine), and garnished with fleur du sel, served on a shallot-loaded poppy seed toasted brioche bun with a side of fries. "Hubert Keller Burger" – (a.k.a. "The HK Burger"): buffalo meat patty, butter-based in a hot pan, topped with wilted spinach, caramelized onions, melted bleu cheese, butter lettuce, tomatoes, drizzled with a red wine sauce (made from shallots, honey, port wine, and crème de cassis), served on a ciabatta bun.
Jaleo The Cosmopolitan, Las Vegas, Nevada "Lobster Paella" – made on an orange wood-burning paella oversized open fire pit, 1½ pound Maine lobsters cooked in a large pan with olive oil, sepia sofrito (a paste made from cuttlefish, tomatoes, bell peppers, pimento and garlic), samora (made from Nora chilies, pimenton, garlic and tomatoes), seafood stock, salt, saffron, and Spanish Bomba rice. "Secreto Iberico" – ("secret steak", a piece of pork from a Spanish pig that only eats acorns), cooked over olivewood coals, sliced and sprinkled with Moldon salt.
Chicago Joe's Italian Restaurant Las Vegas, Nevada "Nitrofino" – (Portofino mixed with drag racing) a seafood stew with your level of spiciness of red pepper flakes: white fish, jumbo Gulf shrimp, scallops, Chesapeake Bay white clams, and mussels, in marinara (made with dehydrated onions, canned tomatoes, and oregano), fish stock, served over pasta in a large bowl. "Meat Lasagna" – owners' grandma's meatball mix (made with beer, breadcrumbs, cheeses and secret spice blend), layered with lasagna pasta, ricotta cheese, tomato sauce, pecorino Romano, and slices of mozzarella.
Therapy. Fremont Street, Las Vegas, Nevada "Red Velvet Chicken & Waffle Sliders" – chicken breasts marinated in buttermilk, dredged in seasoned flour (paprika, onion powder, kosher salt, and granulated garlic), deep-fried, topped with chopped romaine lettuce with remoulad (made from capers, cornichons, roasted red peppers, paprika, lemon juice and cayenne peppers) red velvet waffle buns, and drizzled with Canadian maple vanilla bean syrup, skewered with a pickle. "Mac and Cheese Croquettes" – elbow macaroni and 10-year aged cheddar, shaped into cakes, deep-fried and served on top tomato bacon jam (made with Roma tomatoes, sugar, mustard seed, water, salt, cayenne pepper, and chopped bacon), and topped with sriracha aioli, garnished with chives.
Peppermill Restaurant and Fireside Lounge Las Vegas, Nevada "French Toast Ambrosia" – Texas French toast (made with eggs, vanilla extract, cinnamon and bourbon), browned in butter, topped with boysenberry syrup, chunks of watermelon, cantaloupe, honeydew melons, bananas, strawberries and blueberries, topped with whipped cream and powdered sugar. "Chicken and Red Pepper Pasta" – chicken breasts stuffed with cream cheese, coated in Italian breadcrumbs, sautéed, topped with red pepper sauce (made with shallots, garlic, red pepper flasks, cream, chicken stock red bell peppers, and pureed), served over penne pasta.
Bacchanal Buffet Caesar's Palace, Las Vegas, Nevada Only Four-Star Rated Buffet and "Best Buffet" by USA Today – 500 all-you-can-eat daily offerings including: Blue Point oysters, crab legs, stone crab, carved meats and sushi. Shrimp & Grits – cheddar cheese grits in a ham-hock fortified stock, topped with Gulf shrimp in Cajun season and lemon juice, in a ragout (made with red & green bell peppers, onions, garlic, tomatoes, butter, andouille, and bacon), garnished with scallions and crostini.

Here's the Beef[edit]

Restaurant Location Specialty(s)
Dalessandro's Steaks & Hoagies Roxborough, Philadelphia, Pennsylvania "Mushroom Cheesesteak" – fresh-cut, think-sliced ribeye steak, chopped and grilled on the flattop, topped with white American cheese, sautéed mushrooms, and an on locally baked semi-soft roll.
Gallaher's Bar New York City, New York "Porterhouse For Two" – aged and butchered in-house steaks: porterhouse—two steaks in one (strip and filet), seasoned with salt, cooked on a charcoal grill in a brick oven, filet is cut off the bone, strip is cut into slices, and topped with clarified butter. "Tomahawk Ribeye" – lone-bone tomahawk-cut ribeye, seasoned with salt, chargrilled, served sliced with the bone on the side.
Smokin' Joe's Rib Ranch Davis, Oklahoma "Smoked Beef Brisket" – unseasoned beef brisket slow-smoked for 13 hours with hickory wood, sliced and served with buttered Texas toast, and your choice of sides including, fries, baked beans, mashed potatoes, fried okra and coleslaw. "Smoked Ribeye" – ribeye (seasoned with salt, pepper, garlic, onions and sugar), smoked for three hours, sliced into 20-ounce steaks and served with au jus.
FukuBurger Las Vegas, Nevada All-American burgers with a Japanese twist (fuku = luck): "Buta Burger" – ground beef (marinated in mirin or Japanese rice wine, sesame oil, sake, garlic powder, black pepper, soy sauce, sugar and yuzu lime), formed into balls, smashed on flattop to make patties, topped with American cheese, buta ('pig') Applewood-smoked bacon, Japanese beer barbecue sauce, homemade pickled red onions, wasabi mayo, and kizami shoga (shredded pickled ginger), on a butter-toasted brioche bun. "Tamago Burger" – beef patty topped with homemade teriyaki sauce (made with soy sauce or shoyu, chicken stock fat, sugar, sake, and rice wine vinegar), a fried egg, crunchy fried onions, wasabi mayo, and 'Japanese fairy dust' (furikake—a blend of toasted black and white sesame seeds, sugar, salt and kizami nori or shredded seaweed) on a buttered brioche bun.
Gristmill River Restaurant & Bar Gruene, Texas Located in an old cotton gin built in 1868. "Gristmill's Chicken-Fried Steak" – 4½ -ounce, hand tenderized certified Angus beef cutlet (double dredged in seasoned flour, coarse black pepper, seasoned salt, and secret spices, then buttermilk and back into the flour), deep-fried and topped with homemade white gravy (made with milk, butter, seasoned flour, chicken base and spices), served with mashed potatoes. "Steak Guadeloupe" – dish named after the Guadeloupe River, a 12-ounce ground chuck steak patty, sprinkled with season salt, grilled on the flattop, and topped with pickled jalapenos, chopped red onions, spicy queso, and melted shredded Monterey jack cheese, garnished with kale and lemon.
La Taqueria Mission District, San Francisco, California "Carne Asada Burrito" – carne asada (thin-sliced top sirloin marinated in 'sabor' or 'flavor', beer and secret spices), chargrilled and sliced into a 13-inch toasted flour tortilla stuffed with melted Monterey jack cheese, fried pinto beans, avocado, pico de gallo and green hot sauce. "Secret Menu: Carne Asada Tacos" – carne asada topped with pinto beans, avocado, sour cream and salsa, on one toasted flour tortilla and one corn tortilla.
Mr. Beef on Orleans Chicago, Illinois "Italian Beef Sandwich" – sirloin tip butts, oven roasted for an hour (seasoned with salt, black pepper, crushed red pepper, Greek oregano, and garlic juice, and water), slow-braised, sliced paper-thin, dunked in au jus beef gravy, served on a roll from local Turano Bakery, topped with jardinière (celery, sport peppers and spices in a salad-oil mixture), and hot and sweet peppers, choice of dipped ‘on the ends’ of the roll in gravy. "Mr. Beef's Chicago Dog" – local Vienna hot dog, boiled in water and topped with yellow mustard, sweet green relish, chopped white onions, tomato slices, sport peppers and a kosher pickle spear on a toasted poppy seed bun, sprinkled with celery salt.
Million Dollar Cowboy Saloon & Steakhouse Jackson Hole, Wyoming Speakeasy steakhouse located underneath the bar: "Zabuton" – 8-ounce zabuton or 'pillow' (Japanese steak that comes from wagyu cows), seasoned and seared on a chargrill, placed in a sous vide bag with crushed red chili, garlic and thyme, cooked into an immersion circulator for two hours, finished on the grill, sliced and served with roasted garlic cloves.

Feasting at the Fair[edit]

Restaurant Location Specialty(s)
New Mexico State Fair Albuquerque, New Mexico
  • Rex’s Makin’ Bacon – "Bacon-wrapped Deep-Fried Green Chili Cheeseburger" – beef patty seasoned with salt and pepper, cooked low and slow on the flattop, topped with American cheese and sautéed green chilies, served on a bun; the whole thing is wrapped in bacon and deep-fried. "Bacon-Topped Tater Nachos" – thin-sliced potatoes (flour, egg-wash, and coated with cracker meal), deep-fried and topped with Texas-style chili con carne (made with red chilies, ground beef and pinto beans), queso cheese sauce, bacon, and roasted green chilies.
  • Casa Dog – "Deep-Fried Enchilada Chili Dog" –bacon-wrapped foot-long deep-fried beef hot dog, rolled in a cheese-line corn tortilla and topped with bean chili (seeded red hatch chilies soaked in water, blended with garlic salt and beef stock) and red chili sauce, garnished with melted cheese, chopped tomatoes and onions, served on a butter-toasted foot-long bun.
  • Native Café – "Indian Frybread Tacos" – deep-fried dough topped with red chili con carne with beans, shredded lettuce, tomatoes, cheese and chopped white onions.
Eastern States Exposition (The Big E) Springfield, Massachusetts
  • New England Craft Beer Pub – "Irish Nachos" –deep-fried ‘frips’, (potatoes thinly sliced wavy-style, seasoned with house spice—dill, Cajun seasoning, oregano, thyme, basil, sugar and salt), topped with shredded corned beef (black angus short rib, brine in-house with pink curing salt, sugar, water, and house pickling spice—cinnamon, clove, star anise, sugar, garlic, mustard seed, salt and pepper), hot cheddar cheese sauce, sour cream and salsa, sprinkled with shredded cheddar.
  • Yankee Boy – "Yankee Boy Lobster Roll" – Maine lobster boiled and steamed, shelled for 3 ½ ounces of claw, knuckle and tail lobster meat, sautéed in clarified butter, served on a butter-toasted New England-style hot dog roll. "Surf and Turf Mac and Cheese" – mac and cheese (shell pasta topped with sauce made with cheddar cheese, heavy cream, and black pepper), one half topped with buttered lobster meat garnished with cracker crumbs and parmesan cheese, and the other half with pulled pork (slow smoked with secret seasoning for 8–10 hours), garnished with brown sugar and barbecue sauce.
  • Moolicious Farm – "Moo-Nut" – an ice cream filled glazed donut: your choice of soft serve (vanilla, chocolate or twist), choice of wet topping (marshmallow, caramel, hot fudge, peanut butter, pineapple, strawberry, or black raspberry sauce), and choice of dry topping (sprinkles, chocolate or peanut butter chips, candy pieces, or cream cookie crumbles). "Blueberry Pierogi Sundae" – a marshmallow and pierogi from local Millie’s Pierogies (soaked in melted butter and coated with cinnamon-sugar) at the bottom of a waffle cone topped with soft serve, homemade blueberry sauce, and fresh whipped, sprinkled with cream, cinnamon-sugar, and wild blueberries.
Oklahoma State Fair Oklahoma City, Oklahoma
  • Smokin’ Pistols – "Deep Fried Ribs" – pork ribs (wet-rubbed with yellow mustard, dry-rubbed with sugar, salt, paprika and cayenne), deep-fried and cut off the bone, served with fries.
  • Chef Ray’s Street Eats – "Chicken and Waffles" – chicken pieces (soaked in buttermilk and secret spices), deep-fried and placed on a waffle (made from scratch with eggs, Bulgarian buttermilk, cornstarch, baking powder, baking soda, white sugar, Madagascar bourbon vanilla, butter and flour), topped with shagbark hickory syrup.
  • Coco Flow – Specializing in chocolate fountains: "Bulgogi Crepe" – bulgogi – a crepe stuffed with Korean barbecue beef (ribeye marinated overnight in soy sauce, sesame oil, cracked pepper, white onions, brown sugar and secret family garlic puree), and roasted Brussel sprouts (seasoned with salt, pepper, lemon juice and oil), pickled carrots (made with shredded carrots, salt, sugar, rice wine vinegar and sesame seeds), and kimchi, drizzled with gochujang (Korean hot sauce).

Food with a View[edit]

Restaurant Location Specialty(s)
Salvation Taco Midtown Manhattan, New York City Pepillo Carnita Tacos, Chicken Tinga Tacos
Elote Cafe Sedona, Arizona Smoked Pork Cheeks
Nola Cookery Bourbon Street, New Orleans, Louisiana Redfish Lafourche, Cajun Poutine
Strand House Manhattan Beach, California Wild Boar Pizza, Tart Flambé
Top of the World Stratosphere Las Vegas, Las Vegas, Nevada Lobster Thermador
Dimitri's on the Water Tarpon Springs, Florida Mediterranean Seafood Pasta, Char Grilled Octopus
River Roast Chicago, Illinois Whole Roasted Chicken, Smoked Pork Rack
The Granary Jackson Hole, Wyoming Wild Boar Saltimbocca

Passport on a Plate[edit]

Restaurant Location Specialty(s)
Old Town beer Hall Germantown, Wisconsin Established 1875: "Schweinshaxe" – traditional cured bone-in pork shank (brined for 3 ½-hours with sugar, kosher salt, curing salt, pickling spice, granulated garlic and dunkel or dark beer), roasted in oven, topped with demi-glace and served with a homemade potato dumpling garnished with chives, sauerkraut, and red cabbage. "Bavarian Onion Soup" – three kinds of onions (yellow, Bermuda and Vidalia), cooked with fandur (German sweet & sour seasoning), adobe, white pepper, and secret spice, magi (German liquid seasoning like soy sauce), dunkel beer, and veal shank stock, served in a crock pot and topped with pretzel bites, and Emmentaler melted Swiss cheese, butterkase cheese, paprika and chives.
Passage Irish Bar and Kitchen Astoria, Queens "Irish Stew" – lamb chunks sautéed with onions, celery, carrots, thyme, bay leaves, Irish lager, secret Irish spice, veal demi-glace, homemade lamb stock, baby red potatoes, and pearl onions, served in a bowl with buttered bread. "Irish Breakfast Flatbread" – flatbread topped with olive oil, Irish brown sauce (made from molasses, like a sweet steak sauce), chopped Irish bacon, Irish sausage, white pudding (made with oatmeal, pork and fat), black pudding (made the same but with pig blood), beans, sharp Irish cheddar cheese, and fried sunny-side-up eggs, garnished with chives.
House of Nanking Chinatown, San Francisco, California "Honey Apple Prawns" – market-fresh deep-fried prawns in a sauce (made from salt, pepper, lemon juice, and condensed milk) topped with deep-fried apple slices, served on a bed of baby bok choy salad (made with garlic, chili flakes, ginger, scallions, and oil, garnished with cilantro. "Noodle Tower" – three-stories of crispy fried noodles, layered with beef, chicken, shrimp, onions, peppers, in a spicy chili sauce.
Vinny's Ristorante Somerville, Massachusetts "Beef Braciole" – tenderized flank steak (layered with salt, black pepper, parmesan, Swiss cheese, a slice of ham and rolled), seared and roasted in sauce with roasted for 3 hours, served on top of homemade corkscrew fusilli in a homemade marinara sauce (made with onions, scallions, carrots, garlic, chopped basil, salt, sugar, and San Marzano tomatoes). "Chicken Marsala" – chicken breasts sautéed with shitake and white mushrooms, onions, minced garlic, salt, pepper, marsala wine, marinara, chicken stock, butter, fresh basil and sundried tomatoes, served over fusilli pasta.
Masha & The Bear Brooklyn, New York "Chicken Tapaka" – Cornish game hen, butterflied, and marinated in garlic and oil for one day, seared in a pan with a five-pound weight, and roasted in oven, served with carrot slaw (made with shredded carrots, salt, black pepper, coriander, cumin, garlic, and vinegar, covered in hot onion-infused oil), and dill & garlic home-fries.
Mykonos Tarpon Springs, Florida "Saganaki" – kefalograviera or kasseri cheese (hard goat or sheep's milk cheese), cut into triangles, dipped in milk and flour, grilled on a skillet and served with a shot of brandy to flambé tableside with a squeeze of lemon. "Moussaka" – ground beef sautéed in chopped onions, garlic, pepper, bay leaves, and cinnamon sticks, layered in a pan with grilled eggplant, topped with a béchamel (made from eggs, cream, Pecorino Romano cheese), browned in oven, cut and served in a square garnished with basil.
The Original Pierre Maspero's French Quarter, New Orleans, Louisiana Established 1788: "Seafood Pot Pie" – sautéed shrimp in an 'imperial sauce' (made with heavy whipping cream, parsley, green onions, chives, fresh crabmeat, house season blend (oregano, basil mint, and secret spices), and white wine), served over baked puff pastry, topped with shredded parmesan cheese. "Shrimp and Crawfish Pistolettes" – fresh Gulf shrimp and local crawfish sautéed trinity (green bell peppers, white onions and celery), tomato paste, crab boil, heavy cream, cheddar cheese, and green onions, served on small deep-fried French rolls or pistolettes.
Red Viking Restaurant Solvang, California "Hakkebof" – two ground top-sirloin beef from local market, shaped into patties and seasoned with salt & pepper, cooked in a Danish stegepande or frying pan, topped with sautéed onions, beef gravy and a sunny-side-up fried egg, served with cucumber salad, purple cabbage slaw and homemade mashed potatoes and gravy.


Restaurant Location Specialty(s)
The Squared Circle Chicago, Illinois Screamin' Demon Burger, The Fat Elvis Burger
Verde Baltimore, Maryland Vesuvio stuffed pizza, Zeppoli di San Zanobi (fried pizza puff)
Boone's Fish House and Oyster Room Portland, Maine Baked Stuffed Lobster, Stuffed Haddock
The Stuffed Baked Potato Factory Houston, Texas Swamp Monster, The Beast
Lolita's Restaurant San Diego, California Two-in-one-Burrito, The California Burrito
Giovanni's Ristorante Detroit, Michigan Lasagna al Forno
Central Gyros Chicago, Illinois Gyro Sandwich, Dolmades
Calzone's North Beach, San Francisco, San Francisco, California Lasagna Calzone, Italian potstickers

Taste of the Town[edit]

Restaurant Location Specialty(s)
Armadillo Palace Houston, Texas Venison Chili, Fritos Pie
Duff's Famous Wings Amherst, New York Medium-heat Famous Buffalo Wings
Trejo's Cantina Hollywood, Los Angeles, California Carnitas with Grilled Pineapple Taco, Pulled Beef Brisket Taco
Killer Poboys New Orleans, Louisiana Rum and ginger-glazed pork belly po'boy, Seared Gulf Shrimp po'boy
Neptune Oyster House North End, Boston, Boston, Massachusetts New England Clam Chowder
Cars Sandwiches and Shakes Ramsey, New Jersey Fat Reptar Sandwich, Fat Cowboy Sandwich
Pappy's Smokehouse St. Louis, Missouri St. Louis style ribs, Pulled Pork Sandwich
The 5-8 Club Minneapolis, Minnesota Juicy Lucy

Trejo's Cantina is owned by Danny Trejo

All-American Classics[edit]

Restaurant Location Specialty(s)
Sweet Chick Lower East Side, New York City, New York "Hot Honey Chicken and Waffles" – chicken (brined for 24 hours in home-brewed sweet tea, water, salt, pepper, garlic powder, dried thyme, oregano, bay leaves and sage), double-dredged in all-purpose flour (seasoned with cornstarch, salt & pepper, thyme and paprika), dipped in buttermilk, and deep-fried, served on top of a cherry waffle (made with dried cherries soaked in apple cider vinegar, egg whites and batter), topped with cayenne-infused honey and dusted with powdered sugar. "The General" – fried chicken smothered in General Tso’s sauce (made with sesame oil, garlic, scallions, ginger, bourbon, orange juice, brown rice wine, soy sauce, brown sugar, and chile de arbol) on top a waffle (made with rice flour and broccoli), sprinkled with scallions.
Sid's Diner El Reno, Oklahoma "Onion Burger" – 80/20 chuck beef patty (cooked on a cast-iron skillet flattop seasoned with pork fat), with 2-ounces of spiral thin-cut Spanish onions smashed into the patty, seasoned with salt and pepper, topped with American cheese, and served on a tossed bun with fries and pickle chips. "Coney Island Dog" – a steamed all-beef hot dog topped with homemade beef chili and family recipe slaw (made with finely chopped cabbage sugar, yellow mustard, salt and pepper), served with tater tots and onion rings.
Southern Q BBQ & Catering Houston, Texas "BBQ Brisket" – beef brisket (rubbed with granulated and powdered garlic, paprika, celery salt, dry mustard and secret spices), marinated for 24 hours, slow-smoked in a wood-burning ole hickory pit, sliced and served with mashed potatoes, baked beans, pickle chips and a side of white bread. "The Big Poppa" – a giant baked potato topped with real butter, shredded cheddar cheese, a St. Louis pork ribs, chopped brisket, sliced garlic pork sausage, and bacon bits, covered in house-made barbecue sauce, garnished with scallions and sour cream.
Idle Hour (Bulldog Café) North Hollywood, Los Angeles, California Restaurant is inside a restored barrel-shaped building and the café is inside a dog-shape building from the 1920s: "Sloppy Joe" – ground beef and pork (seasoned with onions, jalapeno peppers, bourbon, chili powder, cumin, San Marzano tomatoes, and ketchup), topped with shredded aged white cheddar cheese, on a toasted brioche bun, and served with hand-cut fries and a pickle spear. "Sloppy Fries" – hand-cut fries topped with pulled pork (seasoned with salt, pepper, cumin and chili powder) smoked for 6-hours with local white oak, cooked with a Carolina-style mustard and vinegar-based barbecue sauce, white cheddar, served in a mini cast-iron skillet.
Sarcone's Deli Philadelphia, Pennsylvania Best hoagie's in the city: "The Italian" – five slices of thin-sliced provolone cheese, ham capicola, hot soppressata, prosciutto di Parma, shredded lettuce, tomatoes, red onions, topped with dried oregano and dry basil, oil and vinegar on their own freshly baked bread (Luigi Sarcone & Son Italian Bakery since 1918), a sesame seed hoagie roll. "The CC (Center City)" – mounds of thinly sliced top-round roast beef, asparagus, spinach, and fresh-roasted garlic, slices of sharp provolone, and imported olive oil and balsamic vinegar on a hoagie roll.
Pappo's Pizzeria & Brew Co. St. Louis, Missouri "American Cheeseburger Pizza" – hand-tossed pizza dough topped with homemade tomato sauce (made with crushed tomatoes, garlic powder, dried basil and parmesan cheese), freshly ground mozzarella cheese, chunks of ground beef, smoked bacon, shredded cheddar cheese, and oregano-based secret spices, baked in the oven and topped with pickle chips, served with a side of yellow mustard and ketchup.
The Scout Waterhouse + Kitchen Wabash Avenue, Chicago, Illinois "Foot-Long Triple Cheese Grilled Cheese with Tomato Soup" – sideway-sliced loaf of bread, butter-toasted on the flattop, on one side layered with slices of cheddar and the other side, Muenster cheese and American cheese, served with tomato soup dip (made with pureed tomatoes, butter, heavy cream and fresh basil). "Short Rib Grilled Cheese" – triple cheese foot-long grilled cheese sandwich layered with shredded short rib roast meat (cooked in a sauce made with bell peppers, carrots, red onions cooked in beef stock and red wine) and sautéed onions and peppers.
Dirty Frank's Hotdog Palace Columbus, Ohio "The Doginator" – bacon-wrapped deep-fried hot dog (all-beef dog in a natural casing) topped with cropped beef brisket (pot roast-style) in a house-made barbecue sauce, cheddar cheese and beer-batted onion rings on a poppy seed bun, served with a side of tater tots.

Sausage Kings[edit]

Restaurant Location Specialty(s)
The Vanguard Bay View, Milwaukee, Wisconsin "The Milwaukee" – house-made cheddar bratwurst (made with high-quality beef and pork, two-year aged cheddar and secret spices), grilled on a flattop, then grilled on a chargrill, and topped with homemade cheese sauce, shredded Hook cheddar and deep-fried cheese curds, served on a toasted bun. "Thai Breaker" – bratwurst (made with beef, lemongrass, fish sauce, galangal, fenugreek), topped with shredded lettuce and carrots and fried wonton wrappers, served on a toasted bun slathered in Thai peanut sauce.
Pastoral Fort Point, Boston, Massachusetts "Diavolo Pizza" – a Calabrese-style pizza, Neapolitan sourdough, topped with olive oil, thyme, chopped garlic, fresh mozzarella, crumbled fennel sausage, jalapeno slices, and nduja (a spicy, spreadable Italian sausage made with pork butt, pork shoulder, pork fat, prosciutto heel, Calabrese chili paste, dolce chili paste, roasted red peppers, smoked paprika, sea salt, and white wine), and fromage blanc (French sour cream), baked on a wood-fire burning oven. "Hawaiano Pizza" – sourdough topped with fresh pineapple slices roasted with vincotto syrup (sweet and tangy red wine reduction), uncooked tomato sauce, fresh oregano, fresh buffalo mozzarella, grated parmesan cheese, and Calabrian nduja sausage.
Mastiff Sausage Company (food truck) @ Fall Brewing Company San Diego, California "Al Pastor Sausage Taco" – ground sausage (made with salted pork and pork fat, cumin, clove, coriander, and fennel seeds, grinded and pineapple juice, guajillo paste and roasted garlic puree are added), grilled with bacon fat, topped with house-made charred scallion crema, shaved purple cabbed, crumbled cotija cheese, and roasted tomatillo sauce, served in corn tortillas grilled in bacon fat. "Pig Fries" – whole potatoes cut into think coins, deep-fried and topped with chili-spiced sausage, confit ham hock, and bacon crumbles, drizzled with harissa aioli (a traditional North African chili paste made with a mixture of dried guajillo chilies, carrots and onions, blended and added with eggs, vinegar, mustard, honey, olive oil, and spices), and cotija cheese, garnished with fresh cilantro.
Preux & Proper Los Angeles, California "It’s All Gravy Pizza" – biscuits & gravy mixed with a Chicago-style deep dish pizza: a butter-pan filled with dough, topped with andouille sausage (made with pork, garlic, kosher salt, pink salt, cayenne, white pepper, dried thyme, marjoram, non-fat dried milk powder, ice cold water), andouille gravy, shredded smoked mozzarella, baked in the oven, sliced and garnished with a soft-boiled egg cooked sous-vide, white pepper, fresh micro marjoram, and a drizzled of bourbon barrel-age jalapeno sauce. "Andouille and Sea Island Red Peas" – house-made cased andouille cold-smoked with hickory wood, served in a bowl with Sea Island red peas (grown off the coast of South Carolina), served with gorditas.
Adriana's on The Hill The Hill, St. Louis, Missouri "Sloppy Giuseppe" – Italian version of the Sloppy Joe: ground beef and salsiccia (Sicilian fennel and pork sausage) cooked in a pan with caramelized onions, green peppers, brown sugar and secret spices, topped with red sauce (made from olive oil, minced garlic, tomato paste, water, fresh basil, and a secret spice blend), served on a butter-toasted Italian roll lined with mozzarella and provolone cheese. "Nana's Favorite" – broiled salsicca links, dipped in marinara sauce, topped with thinly sliced roast beef, Provel cheese, served on a toasted sesame seed roll.
Links Taproom Wicker Park, Chicago, Illinois "Chicago Steak & Ale Link" – steak sausage (made with well-marbled sirloin beef, amber ale, bacon, secret seasonings, and minced horseradish, grinded and placed into natural casing), seared on the flattop, then char-grilled, topped with house-made beer onions, served in a toasted bun and covered with stout-flavored mustard. "Stop Dragging My Brat Around" – pork & veal bratwurst soaked in a bourbon-based stout beer for 36-hours, seared and char-grilled and topped with onion & mushroom ragout, stout mustard, crumbled bleu cheese, served on a toasted bun.
Despaña New York City, New York "Picante Bocadillo" – (a.k.a. 'spicy sandwich') Spanish chorizo picante (made in their factory in Queens with pimento de la vera or smoky paprika), grilled and topped with thin-slices mahon (Spanish cow cheese), pickled guindilla peppers, sliced tomatoes and garlic aioli (made with fresh garlic and olive oil), served on a panini-pressed roll.
Banger's Sausage House & Beer Garden Rainey Street, Austin, Texas "Fried Chicken Sausage" – chicken sausage (made with chicken thighs grinded with secret seasonings, cased inside its skin), doubled dredged in seasoned flour and buttermilk spiced with hot sauce, deep-fried and topped with country milk gravy on a bed of mashed potatoes, served with a drop biscuit with honey butter. "The Turducken" - turducken sausage (made with fresh ground turkey, duck and chicken in a house-stuffed casing), char-grilled and topped with caramelized onions and horseradish remoulade, served on a Czech kolache roll.

Pub Grub[edit]

Restaurant Location Specialty(s)
Reunion Surf Bar Hell's Kitchen, New York City, New York "Shark Bite Maui Fish Tacos" – mahi-mahi battered in tempura (made with flour, cornstarch, salt, and club soda), deep-fried and topped with jack cheese, house-made guacamole, chopped red onions, tomatoes, picante jalapenos, slaw and cilantro, served on homemade deep-fried flour tortilla (made with flour, baking soda, salt, and whole milk), drizzled with secret 'big wave sauce' (mayo-sriracha-based) with a side of lime. "The Zombie" – grenadine, two different kinds of rum, grapefruit juice, pineapple juice, and a floater of 151 rum, served in a palm tree pitcher with silly straws. "Tachos" – deep-fried tater tots topped with cheese, beef chili, guacamole, pico de gallo (tomatoes, onions, jalapenos, cilantro, lime juice), and sour cream.
Napoleon House French Quarter, New Orleans, Louisiana Since 1797: "Muffaletta" – Swiss cheese, provolone, locally cured honeyed ham, Genoa salami, pastrami—all toasted and topped with olive salad (made with queen olives stuffed with pimentos, jardiniere—pickled carrots, onions and chickpeas—garlic, green bell peppers, capers, marinated artichoke hearts, herbs, red wine vinegar and Sicilian extra virgin olive oil) on muffaletta (Sicilian loaf bread—big and round with sesame seeds). "Pimm's Cup" – gin blended with fresh lemonade, a splash of ginger ale, and garnished with a cucumber slice in a tall glass.
HopCat Detroit, Michigan "The Grand Royale Sloppy Joseph" – Sloppy Joe-style sandwich made with loosely ground beef blend of sirloin, chuck and brisket (browned with butter, garlic, onions, bell peppers in a Canadian-style sauce with ketchup, Dijon mustard, signature buffalo and barbecue sauces), topped with beer cheese sauce (made with butter, garlic, light lager—Kolsch made by New Holland Brewing Company, white pepper, chili powder, heavy whipping cream and shredded American cheese) on a toasted bun, topped with more beer cheese and pickled jalapenos, served with 'crack fries'. "Vladimir Poutine" – 'crack fries' (addicting fries seasoned with cracked black pepper) topped with spicy sausage gravy (made with locally sourced ground chorizo and milk), deep-fried potato pierogies, cheese curds, sweet caramelized onions, bacon bits, and scallions.
Finka Table & Tap Miami, Florida "KFC (a.k.a. Korean Fried Chicken)" – chicken pieces (margined in red pepper flakes, kimchi flakes, blackening seasoning, minced garlic, chopped ginger, heavy cream and ginger beer), dredged in cornstarch, deep-fried and dunked in Korean barbecue sauce (made with hot sesame oil, garlic, kimchi flakes, juiced ginger, gochujang—Korean red pepper paste, sweet chili, soy sauce, sugar, ketchup and yellow mustard), garnished with scallions, served with homemade sweet potato muffins. "Cuban Bibimbap Bowl" – a bowl of white rice topped with Cuban-style black beans, shredded vaca frita (boiled flank steak seared with lime juice and seasonings), fresh kimchi, sautéed veggies with bean sprouts, plantanito Maduro or fried green plantains and a fried sunny-side-up egg.
The Park Austin, Texas "Corn Cereal Fried Chicken Tacos" – chicken tenders (dredged in flour, egg wash and double dredged in crushed corn flakes mixed with salt, sugar, red pepper flakes and sesame seeds), deep-fried and topped with mango pico de gallo (diced tomatoes, jalapenos, mangos, red onions, salt, cilantro and lime juice), coleslaw in mango aioli on flour tortillas, served with yellow rice and beans. "Cinnamon Toast Cereal Fried Ice Cream" – a softball-sized scoop of vanilla ice cream rolled in cinnamon toast cereal, deep-fried, topped with caramel, cinnamon-sugar, and garnished with strawberries.
Escondite Los Angeles, California "Nacho Man Randy Sanchez" – six-ounce 80/20 ground chuck beef patty infused with chunks of Slim Jim beef jerky, chargrilled and topped with queso sauce, diced jalapenos, and nacho-flavored chips, on a toasted brioche bun, served with thick-cut fries. "Frita Punch" – blanco tequila, house-made mango syrup, and a splash of fresh-brewed ginger beer, garnished with a jalapeno slice. "The John Belu-Cheese" – beef patty stuffed with bleu cheese crumbles, double dredged in flour and deep-fried, dunked in buffalo sauce, topped with chunky bleu cheese dressing and Pringles on a brioche bun.
Jamber Wine Pub San Francisco, California "Mac and Cheese Pizza" – deep-fried pita bread topped with shell pasta in a cheese ale sauce (made with butter, flour, heavy whipping cream, shredded yellow cheddar, grated parmesan, bleu cheese crumbles, and locally brewed red ale), caramelized onions, more bleu cheese crumbles, arugula and sriracha. "Mr. Meatloaf" – ground buffalo meat (mixed with red onions, barbecue sauce, whole grain mustard, Worcestershire sauce, eggs, hot sauce, garlic, and panko breadcrumbs), wrapped in thick-cut bacon, baked and sliced, served on a bed of carrots and mashed potatoes.
Kell's Brew Pub Portland, Oregon "Irish Nachos" – deep-fried thinly sliced potatoes, topped with shredded cheddar cheese, chopped bacon, melted in oven and garnished with black olives, chopped tomatoes, diced red onions, scallions, and a scoop of sour cream; paired with a glass of "Kell's Red", a home-brewed dark stout beer.

Stack Attack[edit]

Restaurant Location Specialty(s)
The Vortex Bar & Grill Little Five Points, Atlanta, Georgia "Zombie Apocalypse Burger" – ½-pound grilled sirloin patty, topped with pulled pork (chunks of pork shoulder with secret chili rub, roasted in oven), two slices of pepper jack cheese, two easy-over eggs, and barbecue sauce, on butter-toasted Texas toast, served with tatter tots. "Quadrupole Coronary Bypass" – 32 ounces of sirloin (four ¼-pound patties on flattop and two ½-pounders on the grill), 27 slices of bacon, 28 slices of American cheese, four fried eggs, grilled onions, and eight slices of Texas toast—all stacked together with mayo and 12-inch skewers, served with 20 ounces of tatter tots and fries, and 16 ounces of ‘cheese-cheesy goo’ in a large bowl.
Ernie's Market Oak Park, Michigan, (outside Detroit) "The Monster" – a sandwich consisting of seven meats (choice of ham, turkey, chicken salami, pepperoni, roast beef, pastrami, or corned beef) and two cheeses (choice of American, Provolone or Colby) and veggies (choice of tomatoes, lettuce, onions, bell peppers, cucumber, pickles, jalapeno, or banana peppers)—all cut fresh on the meat slicer by colorful owner Ernie Hessan—and choice of toppings (mustard, mayo, or oil & vinegar, and secret 'love spice') on an onion-dappled Kaiser roll.
The Lobos Truck @ Eagle Rock Brewery Glassell Park, Los Angeles, California "OG Wachos" – wacho = waffle fry that is topped with nacho toppings: waffle fries stacked 13 layers high with shredded cheddar & Monterey jack, cheese sauce (made with whole milk, mascarpone, queso, and Velveeta) buttermilk ranch dressing, 'angle sauce' (barbecue sauce mixed with hot 'diablo sauce'), bleu cheese, scallions, guacamole, caramelized onions, chopped tomatoes, and deep-fried bacon crumbles, topped with deep-fried buffalo chicken wings. "Buff Pig Mac" – homemade mac & cheese topped with signature cheese sauce, two chicken wings of your choice of sauce, bacon crumbles, scallions and ranch dressing.
Morris Tap & Grill Randolph, New Jersey "Chicken Bacon Ranch Waffle BLT" – waffles (made with ranch seasoning—parsley, dill, onion, mustard powder, and bacon—warm milk, melted butter, vanilla and eggs) topped with homemade ranch dressing, and stacked with grilled chicken tenders, smoked & cured thick-cut bacon, hydroponic bib lettuce and tomatoes. "Spicy Tuna Shaker Salad" – chunks of ahi tuna topped with a spicy Asian sauce (made with soy, ginger and sesame), stacked with wasabi mayo slaw, edamame beans, and fried wonton sticks, served in a square glass jar tableside, shake and pour out onto plate.
Keystone Bar & Grill Covington, Kentucky "Powerhouse Mac and Cheese" – mac & cheese (made with elbow macaroni in cheese sauce of flour, milk, heavy cream, secret spices, cream cheese, American cheese, Swiss cheese and sharp cheddar), topped with pulled beef brisket (braised with onions, brown sugar, and a dark stout), shredded buffalo chicken, chopped jalapenos, bleu cheese crumbles, and ‘Keystone chips’, piled high in a personal cast iron skillet.
Café 21 Gaslamp Quarter, San Diego, California ‘Nature’s Kitchen’: "Tiramisu Pancakes" – eight stacked tiramisu-flavored pancakes (made with clarified butter, egg yolks, egg whites organic flour, cocoa powder, sugar and baking powder), topped with mascarpone sauce (made with mascarpone cheese, powdered sugar, Italian espresso and American maple syrup), and drizzled with house-made espresso maple syrup and chocolate sauce, garnished with sliced strawberries and cocoa powder. "California Greenin’ Bloody Mary" – juiced Mexican tomatillos and American green tomatoes, mixed with horseradish, crushed peppers and vodka, stacked with a garnish of organic veggies and pickled cabbage, and apples, topped with a grilled cheese sandwich (made with freshly baked organic rustic sour dough, buttered and grilled with three kinds of cheeses).
Blue Ash Chili Restaurant & Cocktails Cincinnati, Ohio "Six-Way Chili" – al dente spaghetti topped with a Mediterranean spiced meat sauce (made with freshly lean ground beef, diced onions, salt, garlic powder, water, tomato paste and secret spices—including cinnamon, thicken with a cracker mixture), chopped white onions, kidney beans, shredded cheddar cheese, and beer-battered deep-fried jalapeno slices. "No Feakin' Way" – chili challenge of eight-pounds of the four-way chili (2 ½-pounds of spaghetti, 2-½ pounds of chili, 2-pounds of cheese, and deep-fried jalapenos), served on a silver platter and eaten in 60 minutes.
Jambo's Barbeque Shack Arlington, Texas "Jambo Texan" – six layers of smoked meat (sliced and chopped beef brisket, pulled pork butt, St. Louis-cut pork ribs, an inch-thick slice of bologna, homemade cased pork sausage, and half a chicken—all rubbed with salt, pepper, and granulated garlic, smoked low and slow with pecan wood), all stacked on buttered Texas toast.

Like Mama Made[edit]

Restaurant Location Specialty(s)
Vinsetta Garage Custom Detroit Eats Detroit, Michigan Garage built in 1919 and turned into restaurant: "Union Mac" – penne pasta topped with béchamel (made with butter, onions, garlic, flour, heavy cream, whole milk, salt, black pepper, secret spices, and shredded parmesan), baked in a casserole dish with Pinconning cheese, extra sharp Vermont white cheddar cheese and panko breadcrumbs.
Patsy's Italian Restaurant Midtown, New York City, New York "Classic Spaghetti and Meatballs" – homemade meatballs (made with chopped veal, salt, pepper, chopped garlic, fresh parsley, two eggs, parmesan cheese, breadcrumbs, fresh basil, and Italian bread soaked in milk and water), rolled into baseballs, deep-fried, and sautéed in house tomato sauce (Southern Neapolitan style with basil and chopped onions), tossed with spaghetti and sprinkled with grated parmesan cheese. "Chicken Parmesan" – chicken breast, dredged in flour, eggs, and breadcrumbs, deep-fried and topped with tomato sauce, melted mozzarella and parmesan.
Mama's Cantina Belltown, Seattle, Washington "Deep Fried Avocado Tacos" – sliced avocados (in a batter of rice flour, corn starch, tequila, and soda water), deep-fried and topped with black beans, ‘molcajete salsa’ (made by blending roasted quajillos, onions, tomatoes, tomatillos, and garlic), and ‘fugeo salsa’ (made by blending chipotles, habaneros, sour cream and honey), served on two made in-house flour tortillas, garnished with cilantro. "Salsa Verde Chicken & Black Bean Enchiladas" – grilled chicken chunks (marinated for 3–4 hours in lime juice, salt, and cilantro), rolled in flour tortillas, topped with black beans, salsa verde (made by blending boiled tomatillos, jalapenos, garlic, cilantro and avocado), and shredded cheese melted in oven.
Straits Restaurant San Francisco, California Singapore cuisine: "Seafood Laksa Soup" – a seafood curry soup (made by blending Fresno chili peppers, onions, lemongrass, macadamia nuts, dried shrimp and galangal, coconut milk, chicken stock, sugar, salt and a laksa leaf), cooked with clams, prawns, mussels, served in a bowl with rice noodles, topped with hard boiled eggs, cucumbers, scallions and sambal (sweet & spicy chili paste). "Mi Goreng" – a spicy street noodle dish (cooked in a wok with chili oil, scrambled eggs, fried potatoes, fried tofu, tomatoes, sugar, shrimp, sambal chili sauce, egg noodles, fish sauce, cabbage, black pepper, and raw bean sprouts), topped with cilantro, fried shallots, jalapenos and a lime.
Sky Blue Café Edgefield, Nashville, Tennessee "Hot Chicken Eggs Benedict" – boneless chicken cutlets (marinated in buttermilk, pickle juice and egg; battered in breadcrumbs, deep-fried, and sauced in award-winning chicken spice with lemon juice), topped with poached eggs on top of chicken spiced buttermilk waffles, covered with maple Hollandaise sauce, and pico de gallo, garnished with chicken spice and microgreens, served with home fries. "Em's Bowl" – homemade biscuits (made with flour, brown sugar, cold butter, shortening, and buttermilk), topped with home fries, scramble eggs, sausage gravy, cheese and pico de gallo.
Pacific Pie Company Portland, Oregon "Apple Sour Cream Streusel Pie" – four-pounds of orchard fresh apples cut and peeled by hand in pie crust, covered in sour cream custard (made with sugar, salt, vanilla, sour cream, and eggs) topped with walnut streusel topping (made with white sugar, brown sugar, walnuts, secret spices, butter and flour) and baked, served a la mode. "Australian Style Chicken Pot Pie" – chicken chunks sautéed in oil and butter, secret Aussie spice blend, celery, potatoes, onions, carrots and green peas in a creamy butter béchamel, baked in a secret homemade pie crust.
Pittypat's Porch Southern Dining Atlanta, Georgia "Southern Fried Chicken" – whole chicken pieces (dipped in egg wash and water, and dredged in seasoned flour with garlic, salt, pepper, onion powder, and secret spices), deep-fried for 15–20 minutes, breast, leg and thigh plated with homemade mashed potatoes (whipped with heavy cream and butter) and gravy, and veggies. "Low Country Shrimp and Grits" – grilled Gulf shrimp (sautéed with oil, salt, pepper, and blackened seasoning) topped with white wine sauce and roasted bell peppers on top yellow stone grits (sautéed with butter, heavy cream, and two kinds of cheeses).
Anna's Oven Kansas City, Missouri "Mom's Meatloaf" – ground beef (mixed with ground Italian sausage, tomato sauce, eggs, garlic, breadcrumbs, salt, pepper, basil, oregano and parsley), mold into a loaf, wrapped in plastic wrap and foil, baked in oven, sliced and served with mashed potatoes and gravy, and sautéed veggies.

Better With Bacon[edit]

Restaurant Location Specialty(s)
HQ Gastropub Los Angeles, California High Quality (HQ): "Plus 5 Burger" – five ways of bacon: pork belly, bacon jam, bacon cheese, bacon mustard, and bacon vinaigrette. Skirt steak short rib beef patty, grilled with salt and pepper on a flattop, topped with house-made bacon cheddar cheese (made from sodium citrate or sour salt, shredded cheddar cheese and bacon crumbles), think-slabs of pork belly (braised with bourbon, soda, liquid smoke, chili sauce and mirepoix), bacon jam (made with bacon, garlic, onions, brown sugar, maple syrup, cayenne, balsamic vinegar, and marmalade jam), served on brioche buns covered with mostrada spread (whole-grain mustard, Dijon mustard, and left-over pork bell liquid), lettuce and tomatoes covered in bacon vinaigrette. "" –
Kaiser Tiger Sausage, Bacon & Beer West Loop, Chicago, Illinois Sublime Cuts of Bacon: "Bomb Sandwich" – a slice of signature 5-pound bacon-wrapped bomb meatloaf (50/50 mix of ground beef and pork, eggs, cracked black pepper, Worcestershire sauce, sriracha, cumin, garlic powder and parsley, stuffed with house-cured, topped with house-made barbecue rib wet rub, house-smoked pepper bacon, drizzled with homemade "beerbecue" sauce, weaved with 14 slices of house-cured thick bacon and rubbed with brown sugar), smoked for three hours and sliced, topped with pepper jack cheese, red onion, lettuce and tomatoes on a toasted bun. "Bacon Grenades" – same meat from the meatloaf bomb, rolled into small meatballs, individually wrapped with Applewood smoked bacon, dipped in a light beer batter made with pale ale, deep-fried and served with spicy ketchup-based dipping sauce.
BarBacon Hell's Kitchen, New York City, New York "Kentucky Fried Bacon" – Applewood-smoked bacon slab confit in bacon fat, dredged in egg wash, flour and panko breadcrumbs, deep-fried, served with a side of deep-fried cheddar-stuffed grits arancini or Italian risotto balls (made with cream, milk, parmesan, goat cheese, sriracha, scallions, and bacon crumbles, stuffed with cheddar), and butter & bacon fat biscuits, served with a side of white sausage gravy in a personal cast iron skillet. "Bacon Loves Lobster Roll" – chunks of pork belly bacon lardons (or fatty cubes) seared in a skillet and fresh cooked Maine lobster chunks mixed with mayonnaise, garnished with chives on a butter-toasted brioche roll.
Sabuka Sushi Bar Normal Heights, San Diego, California Where Passion Meets Sushi… "I Bacon Your Pardon Roll" – seared scallops, deep-fried bacon, asparagus, and spicy crab rolled in seasoned sticky rice and nori, topped with torched tilapia and Chilean sea bass, bacon-garlic aioli (made with mayo, bacon crumbles, togarashi peppery spice blend, mirin—a sweet wine sauce, two kinds of hot sauce and minced garlic), and sweet mandarin sauce, garnished with candied garlic, tempura bits, green onions, black sesame seeds and sriracha. "When Pigs Fry" – spicy tuna, deep-fried bacon, asparagus rolled in rice and nori, dipped in tempura batter, deep-fried, sliced and placed on top sriracha, spread with torched bacon-garlic aioli, mandarin sauce, bonito flakes, green onions, black sesame seeds and tempera crunchies.
Crispy’s Bar & Grill Kannapolis, North Carolina (near Charlotte) "Bacon Wrapped Steak and Cheese Sandwich" – grilled top sirloin topped with shredded smoked bacon cheddar and thick-cut double-smoked pecan-wood bacon (baked in oven then flash fried), house-made horseradish sauce, fresh spinach and tomatoes, rolled into a 12-inch flour tortilla, wrapped in Applewood-smoked thin-sliced bacon and deep-fried. "Bacon Wrapped Pecan Pie a la Mode" – pecan pie filling (made with butter, eggs, rendered bacon fat, candied bacon, brown sugar, and pecans), baked inside a water bath, wrapped inside a flour tortilla, wrapped with bacon, deep-fried, topped with cinnamon sugar, a scoop of brown sugar cinnamon ice cream, drizzled with salt caramel sauce and sprinkled with candied bacon crumbles.
Sperry’s Restaurant Belle Meade, Nashville, Tennessee "Stake and Cake" – locally sourced filet mignon, char-grilled and wrapped in bacon, topped with whole butter, and a jumbo-lump crab cake (made with fresh jumbo-lump crab meat, mayonnaise, eggs, creole seasoning, breadcrumbs, and parsley), sautéed in clarified butter, and topped with whole grain mustard sauce, served with mixed greens.
Bacon Bar Las Vegas, Nevada "Bacon and Beer Battered Fish and Chips" – fresh Alaskan cod battered in two types of flour: tempura and standard, two kinds of bacon: bits and grease, and two kinds of beer: pale lager and dark ale, deep-fried, served with chipotle tartar sauce (made from mayonnaise, bacon, chipotle, relish, and top-secret seasoning), crispy fries and coleslaw. "Bacon Wrapped Chicken Wings" – chicken wings tossed in secret house seasoning, baked in oven, and covered in two strips of bacon, topped with honey teriyaki sauce (made with, honey, garlic and secret spices) served with feta ranch sauce.
Saloon on Calhoun With Bacon Brookfield, Wisconsin Three hours every day is a bacon buffet for free! "Pork Wings" – roasted pork loin strips (seasoned with salt, pepper and granulated garlic and onion), wrapped in think-cut bacon strips, baked in oven then flash fried, layered with Granny Smith green apple slices and served with apple-cider sauce (made with water, sugar, molasses, maple syrup, honey, corn syrup, chili flakes and a packet of instant hot apple cider) for dipping. "Pork Belly and Bacon Flatbread" – flatbread topped with homemade Alfredo sauce (cream, Parmesan cheese, egg whites and garlic), braised pork belly, homemade bacon bits (a mixture of medium-cut country-style bacon and sweet peppered bacon), caramelized onions, and diced grape tomatoes, shredded Parmesan cheese.

Season 11 (2017)[edit]

  • Note: These episodes aired from May 21 - August 20, 2017.

Lay It On Thick[edit]

Restaurant Location Specialty(s)
Dos Chinos Latin Asian Grub @ 4th Street Market Santa Ana, California Secret Menu Item: "The Lobster Elote" – deep-fried whole lobster, split in half, topped with garlic aioli (infused with fish sauce), shredded Monterrey jack cheese, elote (sweet grilled corn), baked in the oven and garnished with deep-fried dehydrated shallots and deep-fried scallions, and sprinkled with cayenne pepper, cilantro and lime juice. Award-winning: "Irvine Shrimp Taco" – deep-fried battered shrimp layered with shredded purple cabbage, topped with a sauce (made from mayo, duce de leche, and Vietnamese fish sauce), sprinkled with chili & lime chopped walnuts, raw chopped white onions and minced cilantro on a double flour tortilla.
Isles Bun & Coffee Minneapolis, Minnesota "Isles’ Cinnamon Bun" – massive cinnamon bun made with buttermilk dough layered with butter, cinnamon, rolled up, sliced and baked in oven, topped with vanilla cream cheese frosting (made with butter, cream cheese, powdered sugar and vanilla), served with a side of extra frosting. "Carmel Pecan Sticky Buns" – the same cinnamon bun coated in sweet, crunchy pecans, and layered with liquefied caramel sauce.
Crisp Chicago, Illinois Korean-style chicken wings: "Jay’s Crisp Barbecue Wings" – brined for 24 hours in salt, sugar, secret spices and water, battered in buttermilk and double-fried in a pressure-fryer and then an open fryer, tossed in gochujang (a Korean sauce made with soy sauce and sesame oil and secret spices), and sprinkled with sesame seeds.
Emmy Squared Williamsburg, Brooklyn, New York "Margherita Pizza" – Detroit-inspired square pan pizza cooked in rectangle pans: a pound of dough topped with shredded mozzarella cheese, homemade tomato sauce laid out in stripes, grated pecorino, baked in a conveyor belt oven, garnished with burrata cheese, fresh basil and a drizzle of olive oil. "Le Big Matt Burger" – thin gourmet beef patties sprinkled with salt and grilled on a flattop, stacked, topped with white American cheese slices, mizuna, and pickles, slathered with house special ‘Sammy Sauce’ (made with Indonesian sambal and aioli), on a butter-toasted pretzel bun.
The Bang Candy Company Nashville, Tennessee "Rose Cardamom S'mores" – marshmallows (made with special syrup, gelatin and water, flavored with cardamom, beet juice, vanilla extract, and rose water), laid out on a sheet pan, baked and covered in powder sugar and cornstarch, cut into inch squares, toasted and sandwiched between two homemade shortbread cookies sandwich spread with liquefied, tempered dark chocolate. "Maple Bacon Bourbon Marshmallows" – homemade bourbon marshmallows half-coated with dark chocolate and topped with candy bacon.
Burro Cheese Kitchen Austin, Texas "The Waylon and Willie" – (named after country music greats Waylon Jennings and Willie Nelson): a gourmet grilled cheese sandwich two slices of sourdough bread layered with 'crack sauce' ( made with blended with eight strips of bacon, jalapenos, cream cheese, plain unsweetened yogurt, and grade A maple syrup), rosemary-caramelized onions, diced pepperoncini and aged shredded cheddar and gouda cheese that's melted with a torch, and grilled in a panini press. "Burnin’ Mac" – grilled cheese stuffed with homemade spicy 'muchacho mac & cheese' topped with aged cheddar and provolone on panini-pressed bread with habanero hot sauce.
Hat Yai Portland, Oregon Southern Thai soul food: "Melayu Style Curry" – a rich and thick sauce that starts with a curry paste made from an array of spices (smashed the old-fashioned way in a mortar and pestle: flake salt, dried chilies, lemongrass, galangal, cilantro stems, garlic, shallots, and shrimp paste and secret spices), cooked with coconut cream, fish sauce, and sugar, poured in a bowl and served with fried chicken (brined in Thai spices and double-fired) and hand-rolled roti (a flaky, flat fry bread made with butter and sweet condensed milk).
Rise n°2 Houston, Texas "Jambon et Gruyére" – a savory soufflé (ham and cheese), a Mornay sauce (a classic French cheese sauce made from gruyere, parmesan, nutmeg, salt, pepper, 40 egg yolks, Italian-style ham and egg whites), baked in a high-tech oven, and served in a ramekin lined with butter and grated parmesan. "Chocolate Soufflé" – made with milk chocolate, cocoa powder, pastry cream and egg whites, accompanied by chocolate anglais.

Handheld Happiness[edit]

Restaurant Location Specialty(s)
Hattie B's Nashville, Tennessee Hot Fried Chicken
Hubcap Grill Houston, Texas Sticky Sliders
Hola Arepa Minneapolis, Minnesota Shredded Beef with Plantain Arepa, Slow Roasted Pork Arepa
The Angry Crab Chicago, Illinois "Cajun Seafood" - served in a bag.
Valentina's Tex Mex BBQ Austin, Texas Smoked Brisket Tacos, Real Deal Holyfield
The Loop Little Saigon, Orange County, Westminster, California Loop Shaped Churros
Sticky's Finger Joint Hell's Kitchen, Manhattan, New York City Chicken Fingers
Pokpok Portland, Oregon Fish Sauce Wings, Thai Style Baby Rack Ribs

Carb Overload[edit]

Restaurant Location Specialty(s)
Burnt Crumbs @ Lot 579 Gourmet Market Huntington Beach, California "Spaghetti Grilled Cheese" – spaghetti topped with tomato sauce (made with tomatoes, whole basil, and ground black angus beef) mixed with shredded mozzarella cheese, placed on a tray and baked in oven, cut into squares and tucked into a grilled cheese (made with two slices of mozzarella) on butter-toasted sourdough bread.
Jinny's Pizzeria @ 4th Street Market Santa Ana, California "Spaghetti and Meatball Pizza" – 18-inch stretched dough with a garlic herb oil (garlic, bay leaves, lemon peels, chili flakes and basil) crust, topped with tomato sauce mixed with spaghetti, homemade meatballs (made with ground beef, bread, buttermilk, eggs, olive oil, parsley and parmesan cheese), and mozzarella cheese, garnished with fresh basil and parmesan cheese.
Gnarly Knots Pretzel Co. Winfield, Illinois "Chocolate Chip Cookie Dough Stuffed Pretzel" – dough (made with flour, sugar, water, salt, yeast and butter), stuffed with cookie dough (mixed with chocolate chips and homemade twice-baked salty pretzel chips), twisted into a pretzel shape, placed into a food-grade lye bath, salted and baked in the oven to a golden brown. "Birthday Cake Stuffed Pretzel" – a jumbo soft pretzel stuffed with a vanilla confetti cake (mixed with freshly made vanilla frosting), baked and topped with chocolate frosting and rainbow sprinkles.
Blue Star Donuts Pearl District, Portland, Oregon "Sweet Potato Fritter" – brioche dough (made with flour, yeast, salt, sugar, eggs, milk and butter—Grand Marnier orange liquor and ground mace is added), chopped into small chunks, combined with shredded and pureed sweet potatoes, brown sugar, and a five-spice mix (fennel, black pepper, star anise, cinnamon, and cloves), shaped into fritters and deep-fried, topped with a brown butter glaze (brown butter base sweetened with jumbo marshmallows, heavy cream, and powdered sugar) and garnished with mini marshmallows. "Bacon Bourbon Breakfast Fritter" – fritter dough (combined with maple-candied bacon crumbles, shredded and mashed Yukon potatoes, and five spice), deep-fried and topped with maple bourbon glaze (made with powdered sugar, bourbon, maple syrup, and water).
Jacob's Pickles Upper West Side, New York City, New York "Buffalo Chicken Mac and Cheese" – penne pasta poured onto a sauce of cheddar, American and pecorino cheeses (mixed with butter, flour and heavy cream), combined with shredded cheddar and mozzarella, and signature spicy buffalo sauce (made with distilled vinegar and arbol chilies), chunks of double-breaded buttermilk chicken breasts, baked in the oven and served in a personal cast iron skillet. "Chicken and Pancakes" – double breaded southern-fried chicken breasts piled high onto two big buttermilk pancakes (made with buttermilk, eggs, flour, sugar, baking powder and salt), topped with clover honey and sprinkled with crispy bacon bits.
Eggy's Diner Minneapolis, Minnesota "Crunchy French Toast" – thick-cut slices of challah bread spread with peanut butter, dredged in a French toast mix (brown sugar, cinnamon, vanilla extract, heavy cream and eggs), rolled in corn flakes, browned on a griddle, and topped with cinnamon-sugar bananas, strawberries, chocolate hazelnut spread and powdered sugar. "Cinnamon Roll Pancakes" – two pancakes swirled in cinnamon, sugar and chopped pecans while on the griddle, spread with mascarpone brown sugar-cinnamon filling, rolled, cut and served standing up and sprinkled with more chopped pecans and cinnamon-sugar.
The Flipside 12th South, Nashville, Tennessee 21 varieties of "Jack's Best Chicken" – Deep-fried chicken culets named after owner’s son Jack. 6-ounce chicken breast, pounded thin. Seasoned with salt, pepper, garlic and onion powder, dunked in egg wash, and dredged in thick coating of Italian breadcrumbs, deep-fried in a cast-iron skillet. "Mac Daddy" – Jack's chicken topped with homemade chili (made with ground beef, garlic, onion, seasoned with garlic powder, onion powder, chili powder, and cumin, pureed tomatoes and tomato paste, local IPA beer, dark chocolate, and kidney beans) and mac & cheese (made with cubes of American cheddar and Monterey Jack cheese is mixed with whole milk, blended with pasta shells), served with a side of fries. "The Scooter" – Jack's chicken topped with their tater tot nacho appetizer (tater tots mixed with chunks of avocado, diced tomatoes, and pickled jalapenos, drizzled with warm cheese sauce and a squirt of buffalo sauce.
Wholy Bagel Austin, Texas "Everything Bagels" – bagels made from (high-gluten flour, yeast, malt, warm water, and salt), shaped into bagel forms, boiled in hot water for 30 seconds, topped with dehydrated onions, garlic, salt and poppy seeds, then baked in oven. "Pork Roll Egg and Cheese Breakfast Bagel" – an everything bagel with Taylor ham or pork roll, one organic egg over easy, and covered with melted cheese. "Texas Loaded" – cream cheese (mixed with cayenne, paprika, salt, pepper, green onions, cheddar cheese and bacon bits) smeared on an everything bagel.

Donut Shop[edit]

Restaurant Location Specialty(s)
Glam Doll Donuts Eat Street, Minneapolis, Minnesota "Hot Chick Chicken and Waffles Donut" – deep-fried potato doughnuts, dipped in a sweet maple glaze, smashed with a waffle iron, and topped with chicken thighs (seasoned with cayenne pepper and floured with potato flakes), deep-fried and drizzled with more sweet maple glaze. "Glam Slammy Donut Sammie" – two slices of thick bacon, scrambled eggs and a slice of American cheese on a glazed doughnut.
Broad Street Dough Co. Ocean Township, New Jersey "Antonia" – triple-tiered rainbow cake doughnuts (red, white and green food colorings), deep-fried and layered with cannoli filling (with chocolate chips), topped with house-made milk chocolate, a drizzle of crushed cannoli shells and powdered sugar. "Cookie Monster" – a blue cake doughnut covered in warm vanilla glaze, topped with crumbled chocolate cream cookies, raw cookie dough, and drizzled with milk chocolate and white chocolate.
Five Daughters Bakery Nashville, Tennessee "100 Layer Popcorn Caramel Croissant Doughnut" – 135 layers of croissant-style dough and sheets of butter, hand-cut, deep-fried and topped with a popcorn glaze (made from popped popcorn, drizzled with melted butter, salt, warm milk, strained and water and sugar are added), drizzled with caramel and garnished with popped sorghum seeds (baby popcorn).
Hugs & Donuts Houston, Texas "Brisket Donut Sandwich" – 12-pound smoked beef brisket (with special spice rub, mustard and pickle juice) from local pitmaster, Willow’s Texas BBQ, sliced, topped with onions, pickles and served on a deep-fried glazed jalapeno cheddar donut buns. "Roast Turkey Doughnut Sandwich" – thin slices of oven roast turkey and prosciutto, topped with arugula, tomatoes, pickled onions, fig jam (made with a blend of figs, vanilla and sugar), melted brie cheese on a black pepper-parmesan doughnut bun.
Firecakes Donuts Chicago, Illinois Known for their Buttermilk Old-Fashioned Doughnuts: "Peach Cobbler Ice Cream Doughnut Sandwich" – a deep-fried wildflower honey-glazed yeast rectangle doughnut covered with sweet cobbler crust (made from crumbled old fashioned doughnuts, almond praline crumble and candied almonds), surrounding a homemade bar of peach puree ice cream, and finished with a drizzle of bourbon caramel.
180 Xurros & Xocolata Portland, Oregon "Xurros" – homemade Churros (Spanish-style fried dough made with imported flour from Spain, mixed with hot water and salt), shaped into thin, long ridges, dusted with cinnamon-sugar and served with sweet dipping sauces. "Chocolate Covered Xurros" – dipped in a semi-sweet chocolate and sprinkled with flake sea salt. "Xurro Relleno" – bite-sized churros stuffed with crema catalana (creamy custard made with fresh vanilla beans, lemon and orange zest), dipped in sugar and torched into a sugary shell, served with a side of chocolate sauce.
Baker Miller Chicago, Illinois Home of Doughboys (a baked doughnut with sweet roll dough that’s baked in a muffin tin, dipped in butter and rolled in sugar): "French Onion Soup Doughboy" – a sourdough doughboy, dunked in melted butter, rolled in a blend of Asiago and parmesan cheeses, stuffed with caramelized onion filling (made with cooked down sweet onions and gruyere cheese), and topped with melted smoked gruyere. "Cookies and Cream Doughboy" – a butter-soaked doughboy rolled in crushed chocolate cream cookies, stuffed with vanilla bean cream cheese frosting and drizzled with melted white chocolate.
Gourdough's Public House Austin, Texas "Ron Burgundy Doughnut Burger" – a 1/3-pound all-beef grilled patty, topped with two slices of American cheese, crispy bacon, a runny fried egg, tomatoes, cilantro, spicy guacamole and mayo, served on two savory yeast deep-fried doughnuts (insider tip: you can ask for glazed doughnuts). "Dirty South" – ½-pound cube steak, dredged in flour and secret spices, chicken-fried, topped with a fried mashed potato pancake, smothered in white gravy and cranberry habanero jam, sprinkled with parsley, and served on top of a doughnut.

Keepin' It Retro[edit]

Restaurant Location Specialty(s)
Cori's Dog House Nashville, Tennessee 38 choices of hot dog inspired by destinations across the country: Eat your way through all 38 stops across the USA on Cori's map and get your picture on the Wall of Wieners. "Tennessee Dog" – 7-inch 1/5 of a pound all-beef hotdog, grilled on the flattop with a split down the middle, topped with yellow mustard, neon-green relish, Cincinnati-style beef chili (made with chocolate and cinnamon), homemade slaw (made with shredded cabbage and carrots, raw red onions, dried cranberries, mayonnaise, sugar, apple cider vinegar and Australian chipotle spice) and chopped raw white onions, on a butter-toasted New England-style split top bun. "Memphis Dog" – grilled hotdog topped with barbecue sauce, chopped bacon, two scoops of signature coleslaw, and grilled onions on a butter-toasted bun.
Brooklyn Farmacy & Soda Fountain Brooklyn, New York "99 Problems Sundae" – two scoops of chocolate ice cream topped with a hand-churned vanilla milkshake drizzled with homemade chocolate shell sauce (made from coconut oil and chocolate chips) and homemade whipped cream, sprinkled with chocolate dust and garnished with a cherry, served on top of a warm brownie (made with butter, chocolate, brown sugar, flour, eggs and vanilla paste). "Downside Up" – a scoop of toffee-crunch ice cream topped with pineapple compote, another scoop, and a deconstructed upside down pineapple cake (warm vanilla cake covered in warm caramel sauce) topped with whipped cream and a cherry.
Kenny & Ziggy's Delicatessen Restaurant Houston, Texas "The Zellagabetsky" – ("The Sandwich That’s Bigger Than Its Name") – an eight-decker on special rye bread cut, layered with corned beef, pastrami, salami, turkey, roast beef, tongue, Swiss cheese, coleslaw, Russian dressing, and red sweet peppers. (Challenge: If one person can finish this 3 ½ pound sandwich without help, they will throw in a piece of cheese cake for free!)
Louie Mueller Barbecue Taylor, Texas "Beef Brisket" – 60-year recipe: pounded beef brisket rubbed with cracked black pepper and iodized salt, slow-smoked for 16–18 hours with local wood, sliced and served two ways; the flat (a lean section) and the point (a marbled, fatty end), served on butcher paper. "Beef Ribs" – salt & pepper rubbed, smoked for 10 hours; one portion serves 3 to 4 people.
Hi-Lo Diner Minneapolis, Minnesota "High Tops" – a fluffy puff of deep-fried doughnut-like dough (mix between focaccia, pizza dough and doughnut dough) topped with savory and sweet concoctions. "Gary Cooper High Top" – topped with fried chicken (chicken tenders in a brine of 12 hours in buttermilk, seasoned with salt, sugar, crushed red chili flakes, rosemary and habaneros), dredged in seasoned flour, buttermilk, and cornflakes (seasoned with ground pepper, kosher salt, cayenne pepper, and garlic powder), deep-fried and served on glazed high top dough topped with maple syrup, country gravy and micro greens.
Duke's Drive-In Bridgeview, Illinois Since 1975: "Italian Beef Sandwich"– braised and brown beef (cooked in water with salt, pepper and oregano), trimmed, sliced paper-thin, simmered in its own beef juice gravy, topped with sautéed green sweet peppers and jardinière (made with chopped green bell peppers and spices; marinated in oil), served on a French-style Italian roll; served dipped or dry.
The Original Pancake House Portland, Oregon Established in 1953: "Dutch Baby" – a soufflé-style Dutch pancake. "Apple Pancake" – hand-sliced Granny Smith apples (cooked in clarified butter, cinnamon and sugar), topped with their German pancake batter (made from eggs, heavy cream, water, sugar, flour, salt and secret ingredients), slowly baked in the oven and served flipped out of the pan with apples on top.
Watson's Original Soda Fountain & Café Orange, California Established in 1899: "Patty Melt" – grilled Angus ground beef patty topped with "Pharmacy Sauce" (made with ketchup, mayonnaise, yellow onion, green relish, red wine vinegar, Worcestershire sauce, salt and sugar), sautéed mushrooms, caramelized onions, and four slices of Swiss cheese, served on thick-sliced butter-toasted seeded rye bread, finished off on a panini press.

Hey Butter Butter[edit]

Restaurant Location Specialty(s)
Saltie Girl Boston, Massachusetts 10-Pound Butter Ball (served during bread service); "Hot Lobster Roll" – butter three ways: lobster claw and tail meat soaked in warm melted butter in a buttered toasted brioche roll, topped with beurre blanc sauce (made with white wine, butter and cream), dusted with dehydrated lobster roe and served with homemade potato chips. "Lobster Waffle" – deep-fried lobster topped with a spicy maple syrup on top a house-made buttermilk waffle (made with 4-pounds of corn butter, corn puree, salt and honey), topped with more corn butter on a base of lobster sauce.
Mochi Lab Honolulu, Hawaii Butter Mochi (dessert made with sweet rice flour, eggs, evaporated milk, coconut milk, vanilla, shredded coconut and melted butter); "Purple Sweet Potato Butter Mochi" – pureed purple sweet potatoes, blended with butter, sugar, eggs, evaporated milk, and vanilla, surrounded by signature batter of butter mocha and baked in cupcake form. "Bacon Caramel Butter Mochi" – made with three different kinds of butter: traditional butter mocha batter; brown butter; and nature’s butter—bacon fat, filled with a caramel custard, topped with caramel sauce and crispy chopped bacon.
Willa Jean New Orleans, Louisiana Cornbread – butter four different ways: corn flour and regular flour are mixed with buttermilk, brown sugar, leavening agents, eggs, local honey, and melted butter, poured into loaf pans and baked, melted butter is brushed on top and a pad of stick butter is placed on top, cut and served warm with a dollop of whipped butter with cane syrup on the side. "Barbecue Shrimp Toast" – a pound of local shrimp in a Cajun-style barbecue sauce made with a stick of butter, served on top of grilled sourdough bread spread with burrata (a creamy mozzarella cheese), and topped with sliced radishes, and microgreens.
Buffalo & Bergen Union Market, Washington, D.C. "The Slammer" – eggs scrambled in butter with American cheese, and slices of bacon served in between a homemade round knish stuffed with potato, onion, and butter, topped with a garlic knot-inspired secret sauce called "Turnpike" made with two blocks of melted butter, chopped garlic and parsley. "In Your Face" – pan-fired rounds of sliced soppressata in butter, a fried egg, fresh mozzarella, served in between a legit New York bagel, spread with pesto and a pad of butter.
Buttercream Bakeshop Washington, D.C. "Cinnascone" – a cinnamon roll and a scone; made with flour, baking powder, sugar, and nine-pounds of butter, spread in a sheet tray, filled with a layer of cinnamon, dark brown sugar, buttermilk and eggs, blow-torched, rolled, cut and baked, topped with a cinnamon sugar glaze.
Peaches Shrimp & Crab Brooklyn, New York "Blue Crab Spaghetti" – jumbo lump crab meat served over spaghetti alla chitarra topped with a butter sauce made with confit tomatoes, sliced Fresno red chili peppers, whipped garlic puree (garlic cloves cooked down in olive oil), and butter, garnished with lemon zest and parmesan cheese, finished with toasted breadcrumbs, and chopped parsley. "The Jim Cade Boil" – named after the uncle of one of the restaurant's owners; a towering pot of snow crab legs, clams, tiger shrimp, mussels, red potatoes, corn on the cob steamed in shellfish broth made with cream, garlic puree and five-pounds of melted butter and seasoned with chili and lemon.
Callie's Hot Little Biscuit Atlanta, Georgia "Country Ham Biscuit" – chopped country ham served on a cheddar cheese buttermilk biscuit (made with flour, a pound of butter, cream cheese, sharp cheddar cheese from New York, and buttermilk), rolled out and stamped, topped with salted butter and baked, spread with a mustard butter made with Dijon mustard and salted butter, smothered in a melted butter bath. "Peach Shortcake Biscuit" – biscuit made with whole milk, double butter, vanilla, filled with macerated peaches, and topped with a peach puree, and sprinkled with turbinado sugar.
Neighbor Bakehouse Dogpatch District, San Francisco, California "Bostock" – French toast with croissant dough made with two kilos of butter, folded into a sheeter, topped with cinnamon sugar, baked and dipped with vanilla syrup and coated frangipane (almond cream and pastry cream infused with vanilla), garnished with sliver of almonds macerated vanilla syrup, and pearl sugar, baked again and topped with powdered sugar. "Ham and Cheese Morning Bun" – stroked of sesame, sunflower and poppy seeds are rolled into croissant dough, wrapped with grain mustard, smoked ham and gruyere cheese and baked.

Noodle Nirvana[edit]

Restaurant Location Specialty(s)
M.Y. China San Francisco, California Owned by Martin Yan: "Longevity Noodle Soup" – 20–30 meters long green noodles (dough made with flour, salt and spinach juice), boiled in water until al dente, served in a large bowl in a broth with shitake, snow and wood ear mushrooms, carrots, and tofu, topped with a special chili sauce, and sprinkled with fried onions and shallots. "Wild Boar Scissor-Cut Noodles" – short flour noodles (dough cut with scissors) stir-fried with strips of seasoned wild boar, bean sprouts, shredded carrots, scallions, mushrooms and fresh garlic, and tossed with sweet soy sauce.
Spaghetti Incident New York City, New York Home of the spaghetti on-the-go (served in a paper cone): "Bucatini Amatriciana" – al dente bucatini pasta with thick chunks of pancetta (sautéed with olive oil and garlic) and topped with tomato sauce imported from Salerno, Italy (made with san Marzano tomatoes), sprinkled with fresh grated parmesan and chopped parsley. "Salchicha Y Broccoli Rabe" – spaghetti with sweet Italian sausage (sautéed in olive oil, garlic, red pepper flakes, broccoli rabe, and white wine), sprinkled with parmesan and cracked black pepper.
Mopho New Orleans, Louisiana Cajun-meets-Asian Cuisine: "Gulf Shrimp with Tapioca Noodles and Turmeric Curry" – tapioca noodles (made with fine-ground durum flour, tapioca flour, alkaline powder, eggs and water), sautéed Gulf shrimp, (tossed in a sauce of spicy curry paste, ground turmeric, cilantro and mint). "Redeye Ramen" – thin ramen noodles infused with coffee (tossed with bacon chunks (sautéed with fresh garlic and diced shallots) and topped with redeye gravy (made from pork stock, shrimp base, ground coffee, and lemon grass), garnished with chopped mint.
Storico Fresco Alimentari E Ristorante Atlanta, Georgia "Chitarra Arrabbiata" – square-shaped chitarra noodles (made from a flour different kinds of flour, a dozen eggs, and olive oil), boiled in salted water and tossed in a spicy sauce (made with tomatoes and fresh soft buffalo mozzarella), sprinkled with fresh parmesan. "Lasagna Bolognese" – green lasagna noodles (made with spinach juice), layered with béchamel, Bolognese of ground veal, beef and pork, and a sprinkle of Grana Padano cheese.
Komodo Venice, California "Dangerously Good Food": "Phorrito" – pho (Vietnamese comfort noodle soup) wrapped in a burrito: thinly sliced ribeye (poached in homemade pho broth), vermicelli rice noodles, sautéed jalapenos, onions, and minced garlic, chili sauce, hoisin sauce, cilantro, scallions, bean sprouts, and Thai basil leaves, wrapped in a large flour tortilla. "Ramen Burrito" – thin ramen egg noodles (tossed in shallot oil, deep-fried garlic, and onion and garlic powder), topped with deep-fried sweet Chinese sausage, fried shallots, green onions, and a fried sunny-side-up egg, wrapped in a flour tortilla.
G.C.D.C. Grilled Cheese Bar Washington, D.C. "Carolina Barbecue Grill Cheese" – elbow noodles (tossed in a homemade cream sauce—garlic-based, and seven types of cheeses; ranging from mild to sharp cheddar), topped with another four-cheese blend and breadcrumbs, baked in oven, layered with pulled pork topped with Carolina and Texas-style barbecue sauce, bacon crumbles and pickled jalapenos between two slices of butter-toasted sourdough bread.
Rino's Place East Boston, Massachusetts "Seafood Cannelloni" – two rolled-up homemade lasagna noodles stuffed with seafood stuffing (fresh lobster, scallops and shrimp, mixed with ricotta cheese), coated with a plum tomato sauce, baked in the oven, topped with a yellow bell pepper sauce (made with yellow bell pepper, onions and liquid garlic) and drizzled with a house-made basil olive oil, garnished with Pecorino Romano parmesan cheese.
The Pig & The Lady Chinatown, Honolulu, Hawaii "Hawaiian Prawns and Chorizo" – Italian pappardelle pasta (wide noodles) tossed with spicy ground chorizo and four jumbo prawns (sautéed in olive oil, shallots, minced onions, garlic, clam juice, saffron broth, shrimp butter, manila clams), topped with sliced scallions. "Softshell Crab Cha Ca" – locally caught softshell crabs (soaked in a traditional Vietnamese turmeric blend), dipped in froathy egg whites, rolled in flour, and deep-fried, served with thin vermicelli rice noodles, topped with roasted peanuts, fried shallots, picked veggies, fresh herbs and finished tableside with mantong bak sauce (made with hints of pineapple, lime, ginger, and shrimp).

Wild & Wacky[edit]

Restaurant Location Specialty(s)
Burn Co. Barbeque Tulsa, Oklahoma "The Fatty" – a hot link sausage rolled in a layer of ground pork breakfast sausage and a layer of spicy ground pork sausage wrapped in a bacon lattice to make a 12-pound loaf, smoked for 2 hours, sliced thick and drizzled with barbecue sauce, served on a toasted bun.
Sabuku Sushi San Diego, California "I Bacon Your Pardon Roll" – spicy crab, seared scallops, deep-fried bacon, and asparagus, rolled in nori and seasoned sticky rice, topped with Chilean sea bass and torched tilapia, house-made bacon-garlic aioli (made with mayo, bacon crumbles, togarashi—a peppery spice blend, mirin—a sweet wine sauce, two kinds of hot sauces and minced garlic), and sweet mandarin sauce, garnished with candied garlic, tempura bits, scallions, sriracha and black sesame seeds.
Bone Lick BBQ Atlanta, Georgia "Hangover Muff" – slow-smoked pulled "porkgasmic" pork butt, cured and 12-hour house-smoked bacon, ham, a sausage patty, two slices of white American cheese and a fried egg on buttered-toasted English muffins.
Lunchbox Laboratory Seattle, Washington "The Dork Burger" – pork + duck = dork: a gourmet burger patty mixed with sesame-ginger glazed roasted duck and pork butt seasoned with salt & pepper topped with jack cheese, caramelized onions and garlic mayo spread on a toasted brioche bun.
The Bazaar Beverly Hills, California Owned by Chef José Andrés: "Reconstructive Olives" – the juice of two different kinds of olives are blended in calcium chloride, then dropped into a solution of sodium alginate, turns into an orb and marinated in olive oil and herbs. "The Floating Island" – a big ball of liquid nitrogen-frozen coconut mouse, served with foie gras cotton candy lollipops.
Pizza Brain Philadelphia, Pennsylvania "Backyard Barbecue Pizza" – large thin-crust pizza dough topped with baked beans, shredded cheddar cheese, hot dog chunks, baked in the oven, layered with purple cabbage coleslaw, garnished with potato chips, and drizzled with yellow mustard.
Strip House Planet Hollywood, Las Vegas, Nevada "Tomahawk Ribeye with Bleu Cheese Crust" – 50-ounce 40-day aged tomahawk-cut long bone-in Imperial Wagyu ribeye, topped with olive oil, salt, and cracked black pepper, broiled, and coated with a coat of cold-smoked bleu cheese, sliced tableside.
Party Fowl Nashville, Tennessee "Beer Butt Chicken" – a whole chicken (brined for 24 hours in sweet tea, lemon juice, teriyaki sauce, fresh garlic, thyme and secret spices), perched on a can of beer, smoked and showered with more beer. "Brunch for Two" – a Bloody Mary cocktail garnished with two deep-fried whole Cornish game hens (coated with special "poultrygeist" sauce), Scotch Eggs, avocados with an olive in the core; all speared on sticks.
Sarge's Deli New York City, New York "The Monster" – thin slices of house-cured corned beef, homemade pastrami and roast beef, fresh roast turkey breast, and mild Jewish beef salami, topped with lettuce, tomatoes, Russian dressing and house-made coleslaw on a loaf of black-seed rye bread.
Torchy's Tacos Austin, Texas "Ace of Spades" – butter-seared jalapeno sausage, smoked beef brisket, a fried egg, topped with creamy queso, sour cream and "Diablo Sauce" (made with vegetable oil, diced onions, garlic, habanero peppers, tomato sauce, vinegar, and salt, and garnished with cilantro), wrapped in a flour tortilla.
The Twisted Spoke Chicago, Illinois "Flaming Wings" – deep-fried chicken wings in a lemon sauce (made with butter, oregano, chili flakes, garlic, pepper, lemon zest, and lemon juice), then bourbon is poured over and its set on fire, served in a cast iron pan. "Breakfast of Champions" – a cocktail with heavy cream, bourbon, Irish cream, topped with Captain Crunch cereal and whipped cream.
The Ice Cream Store Rehoboth Beach, Delaware "Scorpion Sting" – ice cream made by Woodside Farm Creamery: African vanilla ice cream, strawberries, several hot sauces, cayenne pepper powder, served in a cone, and garnished with an eatable scorpion on top.
Unicorn Seattle, Washington "The Unicorn Dog" – a butter-battered corn dog (made with brown sugar, and corn niblets), split down the middle and filled with house-made sriracha cream cheese and caramelized onions (sautéed with half-pound of butter, salt, pepper and a whole pitcher of beer), garnished with scallions.
House of Nanking Chinatown, San Francisco, California "Noodle Tower" – three-stories of crispy fried noodles, layered with beef, chicken, shrimp, onions, peppers, stir-fried in a spicy chili sauce, garnished with fresh tomatoes.
Vandalay Industries @ State Fair of Texas Fair Park, Dallas, Texas "Chicken-Fried Lobster Tail" – whole 7-ounce lobster tail (brined for five hours in a mixture of salt, sugar, lemon juice and secret spices), double-dredged in egg and flour mix, deep-fried and topped with champagne gravy (made with Champagne, garlic, lemon juice, chicken stock, flour, milk, butter and Cajun spices), served with fries and "Texas caviar" or corn relish (corn, kidney beans, and pico de gallo).
The Vortex Bar & Grill Little Five Points, Atlanta, Georgia "Quadrupole Coronary Bypass" – 32-ounces of pure sirloin (four ¼-pound patties on flattop and two ½-pounders on the grill), 27 slices of bacon, 28 slices of American cheese, four fried eggs, grilled onions, and eight slices of Texas toast—all stacked together with mayo and 12-inch skewers, served with 20 ounces of tatter tots and fries, and 16 ounces of 'cheese-cheesy goo', garnished with bacon crumbles, served in a large bowl.

Food On Fire[edit]

Restaurant Location Specialty(s)
King + Duke Atlanta, Georgia "Every Season of Every Year: "King Ribeye" – 2.2-pounds of ribeye seasoned with salt, pepper and garlic oil (from roasted whole garlic cloves), cooked over massive campfire grill with a mixture of hickory, white oak and fruit wood, finished in the smoke box, sliced, and served with smoked bone marrow, grilled sourdough, and grilled whole roasted garlic with a side of bordelaise (deep red wine flavor sauce).
Jitlada Southern Thai Cuisine Sunset Boulevard, Los Angeles, California "Jungle Curry" –jumbo Thai tiger prawns on the half-shell, (stir-fired with eggplant, green beans, lime leaves, red peppers, jalapenos and green peppercorns in a Thai chili paste (made with stone ground spices: garlic, onions, secret spices, and Thai bird’s eye chilies), served in a large bowl. "Thai Beef Salad" – sliced tri-tip beef (marinated in soy sauce and stir-fried), tossed with cucumbers, red onions, tomatoes, and homemade Nam Prik Pao (Thai red chili paste made with fried garlic, fried onions and fried bird’s eye chilies).
Antico Napoletana Pizza Atlanta, Georgia "The Diavola" – three-day rested homemade dough, topped with grated fresh mozzarella, tomato sauce (made with imported San Marzano D.O.P. tomatoes), sliced Italian piccante salami, Calabrian peperonicino (Italian roasted red peppers), chili oil, and sliced buffalo mozzarella, baked in a high-heat wood-burning oven.
Hometown Bar-B-Que Red Hook, Brooklyn, New York "5 Day Fire Grilled Oaxacan Chicken" – chicken pieces (in a 36 hour brine, then marinated for 3 days in a Oaxacan spice blend—chipotle, garlic, salt, sugar, red onions, cilantro, lemon and lime juices), cooked with white oak on an all-wood fired Argentinian asado grill, finished in the oven for 20 minutes and char-grilled again, topped with salsa verde and pickled onions.
Boston Burger Company Boston, Massachusetts "Pigferno Burger" – an Angus beef patty grilled on flattop, topped with white cheddar cheese, braised spicy pulled pork butt, piled high with five sriracha beer-battered onion rings drizzled with homemade habanero barbecue sauce (made with blended jalapenos, habaneros, ketchup, yellow mustard, secret spices, molasses, brown sugar, apple cider vinegar, and Worcestershire sauce), and habanero salsa (made with onions, tomatoes, habaneros, jalapenos, lime juice, salt, pepper and cilantro) served on a butter-toasted bun, loaded with sriracha mayo. "Boneless Pterodactyl Wings" – deep-fried chicken tenders coated with teriyaki sauce, habanero salsa, jalapeno and chunks of pineapple, served with a side of sriracha blue cheese.
Wayne Jacob's Smokehouse Restaurant LaPlace, Louisiana "Smoked Andouille" – andouille sausage for 24-hours smoked in their backyard smokehouse with a 75-year old recipe, smoked with local oak wood. "Red Beans and Rice" – (made with a roux of flour and oil, scallions, white onions, andouille, tasso (smoked spicy pork), red beans, water, chicken base, minced garlic, and Worcestershire sauce), served with a scoop of rice on top, a whole char-grilled smoked andouille and a piece of French bread.
Mike's Huli Chicken Kaneohe, Oahu, Hawaii Food truck with a garden setting: "Huli Chicken" – whole chicken (brined for 24-hours in Hawaiian salt and secret spices), cooked on a rotisserie rack with local Kiawe wood, served plate lunch style with white rice, mashed potatoes, macaroni salad and pineapple.
RoliRoti Rotisserie & Catering San Francisco, California Food truck located in the Bay Area at farmers' markets: "Porchetta Sandwich" – porchetta (Berkshire pork rubbed with lemon zest, garlic, fennel seeds, salt, marjoram, rosemary, lemon juice and pinot grigio), rolled up and cooked on the rotisserie for 4-hours with crispy skin, sliced, topped with crispy skin pieces, onion marmalade, aurgula, and sea salt, served on a toasted ciabatta bread.

Brain Freeze[edit]

Restaurant Location Specialty(s)
CottonHi Los Angeles, California 100% Organic Cotton Candy & Fresh Soft Serve (milk, chocolate and mint): "Rock’n Pop Sundae" – salted caramel soft serve ice cream topped with chocolate sauce, caramel sauce, caramel popcorn, cereal marshmallows, and cotton candy. "Berry Shortcake Sundae" – milk soft serve topped with real berry sauce (made with fresh raspberries, blackberries and blueberries), crushed graham cracker crumbs, berries, powdered sugar and a giant mound of strawberry flavored cotton candy. "Tiramisu Sundae" – chocolate soft served topped with coffee-mascarpone sauce, chocolate shavings, cocoa powder, a lady finger cookie and coffee cotton candy, served with an injection of more coffee.
Volcano Shakes Honolulu, Oahu, Hawaii "Haleakala" – Named after Maui’s largest volcano known for red sunsets: a red velvet milkshake (made with red velvet cake ice cream and whole milk), topped with real whipped cream, one large red velvet cupcake, one small red velvet cupcake and a slice of red velvet Swiss roll, served in a chocolate syrup coated, vanilla frosting rimmed glass with red velvet cake cookie crumbs. "St. Helen's Cookie Blast" – Named after Washington’s mountain: a yin yang of chocolate and vanilla milkshake, topped with whipped cream, chocolate sauce, three chocolate chip cookies, cookie crumbles, and an entire chocolate chip ice cream sandwich, served in a chocolate frosting rimmed glass with crumbled chocolate chip cookies.
La New Yorkina West Village, New York City, New York "Canela-Cajeta Paleta" – paleta is a Mexican-style ice pop: cinnamon ice cream (made with milk, cream, sugar, and canela—Mexican cinnamon), poured into a square ice pop mold, frozen in a liquid bath, stuffed with a cajeta center (Mexican goat's milk caramel made with goat's milk, cinnamon and vanilla beans). "Napoleon Paleta" – a secret ice cream base of chocolate (from Oaxaca), layered with a strawberry base (strawberries mixed with vanilla beans from local farmer's market) and a vanilla base (vanilla beans from Veracuz).
Kremo Ice Cream Atlanta, Georgia Thailand rolled ice cream: "Strawberry Cheesecake" –strawberries, graham crackers smashed on an ice pan machine, flavored with a lemon juice base (made from lemon zest and cream cheese) rolled into ice cream, topped with chopped mangoes, strawberries, chocolate sauce and rainbow sprinkles, served in a homemade waffle bowl. "The Kremo Bun" – Belgium dark chocolate rolled inside a panini-pressed soft glazed doughnut, and topped with cookies and cream crumbles, coconuts flakes and caramel sauce.
The Creole Creamery New Orleans, Louisiana "Tchoupitoulas Sundae" – Named after a local long street: eight scoops of New Orleans-inspired ice cream flavors; 'The Green Fairy' (made with absinthe, sharp dark chocolate and candied orange peel), 'Mango Unchained' (made with mangos, sweet-spicy whiskey and cayenne pepper and local honey), 'Creole Cream Cheese' (a local favorite), 'Magnolia Flower', 'Black & Gold Crunch' (named after the New Orleans Saints), 'French Vanilla' (with ground chicory root, chocolate sandwich cookies, and chocolate chips), 'Lavender Honey', 'Café Au Lait' (flavored with coffee and ground chicory), and 'Pink Nectar Sherbet' (made with almonds and vanilla beans); topped with chocolate sauce, butterscotch sauce, crushed chocolate chip cookies, gummy bears, whipped cream, rainbow sprinkles, wafers, and cherries, served in a massive glass bowl. "Tchoupitoulas Challenge" – finish a whole bowl by yourself and earn your name on a plague on the wall of fame.
F.K.: Frozen Kuhsterd San Francisco, California Frozen custard bars (food truck): "S'more Bar" – a vanilla frozen custard bar, dipped in milk chocolate, fused with a graham cracker shell, slathered in homemade marshmallow cream, and torched. "Strawberry Shortcake Bar" – a cookie butter frozen custard bar, dipped in white chocolate, pressed into shortbread crumble, and finished off with freeze-dried strawberry powder. "Marley Treat" – a chocolate frozen custard bar, dipped in white chocolate, smothered in red velvet cake crumbs, covered in a rainbow of tiny macarons and finished with a white chocolate drizzle.
SnoCream Company Annandale, Virginia Inside a food bus called the 'Sno Bus', serving Taiwanese snow cream (a hybrid of ice cream and shaved ice: "Strawberry Snow" – strawberry snocream (made with fresh strawberries pureed with sugar, salt, vanilla extract, milk and heavy cream), frozen into a cylinder of ice ready for the shaving machine, shaved into a large cup and topped with corn flakes, a drizzle of condensed milk and rainbow sprinkles.
Emack and Bolio's Boston, Massachusetts Owned by rock n' roll lawyer Bob Rook: "Twisted Dee-Light" – invented by Dee Snider of Twisted Sister: chocolate ice cream with fudge chunks and chocolate chips. "Deep Purple Chip" – named after Glenn Hughes from Deep Purple: black raspberry ice cream with white and dark chocolate chips. "World Famous Original Flavored Cones" – created by E&B in 1980: waffle cones lined with different cereals (like Fruity Pebbles or puffed rice cereal treats), chocolates, candies, and ringed in melted marshmallow and. "Get Toasted Marsh-Mellow Cone" – a homemade cone topped with giant scoop of Cosmic Crunch (vanilla ice cream with chocolate chips, nuts, toffee and cookie pieces) and torched marshmallow fluff. "Midnight Munchies Sundae" – scoops of Serious Chocolate Addiction topped with hot fudge sauce, chocolate whipped cream, a drizzle of hot fudge, chocolate hearts and a chocolate peace sign, served in a plastic cup. "Ice Cream Pizza" – a sundae in a slice: a brownie crust topped with vanilla ice cream, a drizzle of hot fudge and marshmallow, milk, dark and white chocolate hearts, stars & moon rainbow sprinkles and a chocolate peace sign.

Egg-Streme Eats[edit]

Restaurant Location Specialty(s)
Koko Head Café Honolulu, Oahu, Hawaii All-day brunch: "Ohayou Egg Skillet" – two sunny-side-up eggs, caramelized onions, marinated mushrooms, and heritage Duroc pork, topped with ohayou sauce (made with a roux of butter, flour, and milk; parmesan cheese, and hondashi—powdered Japanese fish stock), covered with grated parmesan, baked in the oven, and garnished with aonori—dried green seaweed, bubu arare—micro rice crackers and katsuobushi—dried bonito (tuna loin) flakes, served in a hot cast iron skillet. "Volcano Eggs" – two eggs in a skillet filled with fresh okra, green beans, tomatoes, and spicy Portuguese sausage, topped with a sauce (made from onions, garlic, ginger, red jalapenos, crushed red pepper chili flakes, tomato sauce, and honey), covered with Vermont white cheddar cheese, drizzled with chili oil, scallions, and crispy rice pellets.
Knead & Co. Pasta Bar + Market Grand Central Market, Los Angeles, California They offer an egg on every pasta dish: "Egg Raviolo" – an oversized egg ravioli (made with egg dough—about 5-pounds of egg yolks, kneaded, sheeted and cut), filled with a mixture of parmesan, ricotta, Parmigano-Rigiano cheeses, and roasted kale, placed onto the pasta sheet and topped with an egg yolk, sealed and sliced apart, boiled and topped with a peperonata sauce (made with stewed peppers, tomatoes, onions, herbs, basil and butter), and garnished with grated parmesan, oil and mint. "Bucatini Cacao e Pepe" – bucatini pasta topped with a sauce (made with vegetable stock, butter, pecorino cheese, and cracked black pepper), topped with a whole fried egg.
Ledlow Los Angeles, California Eggs from free-range organic chickens on a local farm: "Scotch Egg Burger" – a soft-boiled 9-minute egg, wrapped in a house-made spicy sausage patty, dredged in flour, eggs and panko breadcrumbs, deep-fried, topped with a slice of melted cheddar cheese, lettuce, onions, and dill served on a roll with garlic aioli and peppercorn mustard, served with hand-cut fries.
Carrollton Market New Orleans, Louisiana Bayou Brunch: "Biscuits and Debris" – two rounds of butter-toasted ‘Yankee cornbread’ (cornbread with sugar in it), topped with two poached eggs, boneless shredded beef short ribs (in its own beef jus), and finished off with homemade Hollandaise (beaten egg yolks, white wine reduction, and butter, spiced with hot sauce and cayenne). "Bruch Poutine" – thin-cut French fries layered with melted cheddar cheese curds, and topped with chorizo gravy and two fried eggs, garnished with green onions.
Egg Shop Nolita, New York City, New York "Hot Chicks" – fiery fried chicken (chicken in a 24-hour brine of sugar, salt and chili flakes, then a buttermilk and cayenne mixture, double dredged in flour and spicy buttermilk), deep-fried and topped with an over-easy egg, cilantro, and spicy carrot-jalapeno slaw (made with carrots, green jalapenos, cucumber sugar, sesame seeds and champagne vinegar) and a runny yellow yolks, served on a toasted roll slathered with spicy mayo. "Bacon Egg & Cheese Sandwich" – Black Forest bacon, a farm-fresh broken yolk sunny-side-up egg, topped with tomato jam (made with slow-cooked tomatoes, jalapenos, and maple syrup), pickled jalapenos, melted shredded Vermont white cheddar, served on a toasted bun.
Pizzeria Orso Falls Church, Virginia Neapolitan pizza with a French twist: "Uovo Fritto Pizza" – (Fried Eggs Pizza) sourdough pizza dough topped with Italian pecorino cheese, buffalo mozzarella, sliced fingerling potatoes, cured bacon, and an entire egg, cooked in a wood-fire burning oven imported from Naples, Italy made with volcanic rock, and finished off with two fried runny eggs. "Orso Calzone" – pizza dough stuffed with ricotta, pecorino, and mozzarella cheese, spicy salami, folded, sealed and poked with a hole to let topping seep in: San Marzano tomato sauce, and an egg yolk in the hole, baked in the oven and served hot.
Pacific Puffs San Francisco, California Handcrafted cream puffs: "Peanut Butter Stuffed Puff" – pate a choux dough—a French pastry dough used to make eclairs (made with water, flour, salt, butter, and 64 eggs in one batch of 300 for just the dough), baked in the oven and stuffed with pastry cream (flour, milk, sugar, butter, eight eggs, vanilla, smooth peanut butter and whipped cream), and dipped in a warm chocolate glaze, sprinkled with crushed peanuts.
Cutty's Brookline, Massachusetts Burch on a bun: "Benedict'wich" – a Best of Boston scrambled egg patty (made with blended eggs, salt, cold butter, cooked in a special griddle with heat and steam), topped hot slices of cured ham, and served on a toasted English muffin spread with firm Hollansaise (made with brown butter, white vinegar, chili sauce and eggs). "Chorizo-Egg Sandwich" – egg patty topped with house-made spicy chorizo fresh mozzarella, and cilantro on a toasted black pepper brioche bun with mayo.

Destination Dining[edit]

Restaurant Location Specialty(s)
DiMillos on the Water Restaurant Portland, Maine "Surf & Turf" – whole streamed Maine lobster loaded with homemade stuffing (made with panko crumbs, sherry and green peppers), and a bacon-wrapped filet mignon drizzled with demi-glace.
South Beach Bar & Grille Ocean Beach, San Diego, California "Baja Fish Taco" – tempura-battered deep-fried Alaskan pollock topped with melted cheddar cheese, shredded purple baggage and salsa fresca, drizzled with buttermilk ranch white sauce on a flour tortilla.
Duke's Barefoot Bar and Restaurant Honolulu, Hawaii "Kimo's Original Hula Pie" – vanilla-macadamia ice cream with cold fudge layered on a chocolate cookie crust, topped with real whipped cream, hot fudge and chopped macadamia nuts.
Salvation Taco Midtown, New York City, New York "Pibil Carnitas Taco" – shredded pork shoulder (marinated in pibil sauce made with lime juice, orange juice, annatto, cloves, oregano, and black pepper), covered in pork fat and slow-cooked in oven, topped with spicy avocado salsa (made with blended cilantro, avocado, tomatillos, serrano peppers, onion, garlic and salt) on a flour tortilla.
The Fort Morrison, Colorado "Buffalo Ribeye Steak" – a 12-ounce buffalo ribeye steak (rubbed with granulated garlic, salt, pepper and sugar), char-grilled on an open-flame, and served with homemade pork-potatoes and green beans.
The Flying Harpoon Gulf Shores, Alabama "Crawfish Cornbread" – cornbread mix (made from three-pounds of Louisiana crawfish, yellow corn flour, salt, baking soda, a dozen eggs, sweet cream corn, onion, jalapenos, red & green peppers, cheddar and Monterey jack cheeses, garlic, and cayenne), topped with a poached egg.
El Pub Restaurant Little Havana, Miami Beach, Florida "Cuban Sandwich" – sliced pork shoulder (roasted in mojo sauce made with sour orange juice and garlic), ham, Swiss cheese, pickles and mustard on buttered and pressed Cuban bread, topped with potato sticks.
Joe’s Kansas City Bar-B-Que Kansas City, Kansas "St. Louis-Style Pork Ribs" – whole rack of spare ribs, rubbed with secret spices, slow-smoked with Missouri white oak, and served with toast, pickled and a side of homemade barbecue sauce.
Idle Hour Los Angeles, California Barrel-shaped restaurant: "Sloppy Joe" – ground beef and ground pork (browned with San Marzano tomatoes, onions, jalapeno peppers, bourbon, chili pepper, cumin, and ketchup) topped with aged white cheddar on a toasted brioche bun.
Cabana Grill at MGM Grand Las Vegas, Nevada "Lobster Nachos" – tortilla chips topped grilled lobster tail meat, cheese sauce (shredded and cubed cheddar, pepper jack cheese, salt, pepper, jalapeno, chipotle and adobe), fresh guacamole (made with avocado, tomatoes, onions, cilantro, and lemon juice), roasted peppers and sour cream.
Talula's Table Kennett Square, Pennsylvania "Smoked Pea and Prosciutto Ravioli", "Alaskan Salmon and Foie Gras" – wild Alaskan salmon served with buttered-seared foie gras, cooked sous vide in its own juices, served in a local mushroom sauce. "Red Nation Lake Walleye" – seared and served with polenta and pumpkin seed green salsa.
Ms. P's Electric Cock Austin, Texas "Ms. P's Fried Chicken" – 3-piece chicken (breast, thigh and leg) wet dredged in spicy buttermilk, dried dredged in seasoned flour, deep-fried in peanut oil, served with a sweet roll and garnished with pickled jalapenos.

Chow Down Meat Town[edit]

Restaurant Location Specialty(s)
Boneheads Wing Bar Warwick, Rhode Island "Wrong Side of the Road" – Winner at the National Chicken Wing Festival: chicken wings deep-fried in canola oil, covered in a honey-sriracha sauce (made with sriracha hot sauce, brown sugar and honey). "Cinnamon Chicken Wings" – coated in cinnamon-sugar and drizzled with vanilla frosting.
Lewis Barbecue Charleston, South Carolina "El Sancho Loco" – shredded pork shoulder and whole packer-cut sliced beef brisket, seasoned with yellow mustard, pickle juice, coarse black pepper and kosher salt, slow-smoked for 18-hours with local white oak, layered with smoked hot link sausage (made with beef heart, kidney and brisket stuffed inside a hog gut casing), topped with barbecue sauce (vinegar, ketchup and mustard), pickled red onion, and hatch green chili barbecue sauce, served on a toasted bun.
Poulet Galore Rotisserie South Lake Union, Seattle, Washington "Fried Chicken Sandwich" – whole chicken (brine and air-dried for 24-hours), cooked on a rotisserie for 45 minutes, bone-out chicken thigh, rolled into a patty, soaked in buttermilk (with dill, chive, paprika and garlic), breaded in cornmeal and flour (spiced with onion powder and paprika), deep-fried and topped with purple cabbage parsley slaw, homemade relish, chicken skins, and lemon-pepper aioli on a toasted ciabatta bread.
Rehab Burger Therapy Scottsdale, Arizona "The Porkster" – a 10-ounce 'rehab' sirloin and brisket patty, char-grilled, topped with habanero-pineapple barbecue-sauced pulled pork (marinated in apple-cider vinegar, salt and pepper), and two slices of cheddar cheese, on a butter-toasted brioche bun. "Philly Cheeseburger" – beef patty topped 6-ounces of shave ribeye meat, two slices of provolone cheese, grilled peppers & onions, and cheese sauce on a butter-toasted pretzel roll.
The Golden Fleece Restaurant Greektown, Detroit, Michigan "Gyro" – homemade ground lamb meat cooked on a round stick rotisserie, sliced and served in a warm pita bread with shredded lettuce, onions, tomatoes and tzatziki sauce.
Roaming Buffalo Bar-B-Que Denver, Colorado "Bison Ribs" – whole rack of bison ribs (rubbed with yellow mustard, chili powder, paprika, cumin, garlic powder, onion powder, salt and pepper), smoked with pecan and white oak pellets for five-hours, served with baked beans and cornbread.
Southern Hot Chicken & Sandwiches St. Louis, Missouri "Hot Fried Chicken" – chicken pieces marinated, rubbed in garlic, cayenne, habanero, salt and sugar, and dredged in seasoned chicken flour (self-rising cake flour with secret seasonings), deep-fried and soaked in habanero chili oil and ‘magic spice’ rub, served on top of toast with pickles. "Chicken-Fried Steak" – 6-ounce tenderized round steak, dredged in chicken flour, beaten eggs and buttermilk, pan-fried in butter on the flattop, and smothered chicken gravy, garnished with chives.
Heavy Seas Alehouse Baltimore, Maryland "The Big Clipper" – half-pound of grilled sliced steak, topped with jalapeno bacon, house-smoked cheese, caramelized onions (reduced with balsamic vinegar and house-brewed beer), lettuce, tomatoes, and a full order of fries, sriracha mayonnaise served in between a whole loaf of crusty bread. "Turkey Leg" – massive turkey leg rubbed with jerk seasoning, smoked, baked and deep-fried, topped with a salty-sweet teriyaki sauce, garnished with an orange slice and scallions on a bed of arugula.

Worth The Wait[edit]

Restaurant Location Specialty(s)
Mrs. White's Golden Rule Café Phoenix, Arizona Famous Fried Chicken & Pork Chops: "Chicken-Fried Steak" – tenderized cube steak, dipped in egg wash, (seasoned with salt, pepper and garlic, and secret spices), floured, deep-fried and smothered with secret-recipe chicken gravy, served with homemade mac & cheese (made with elbow macaroni, pepper, garlic and milk, shredded jack and cheddar), and green beans. "Fried Pork Chops" – thin-cut pork chops, dredged in seasoned flour and deep-fried.
PV Donuts Providence, Rhode Island Brioche Doughnuts: "Coffee Milk Doughnut" – brioche dough (made from four, eggs, butter), rolled and shaped into doughnuts, deep-fried, dipped into a coffee-milk glaze (made with coffee syrup) and crushed espresso beans. "Cereal Milk Doughnut" – brioche doughnut dipped in a glaze of sugar and milk (steeped in ‘‘Fruity Pebbles’’ cereal overnight) and covered in fresh fruity cereal pieces.
Union Woodshop Clarkston, Michigan "Woodshop Pizza" – hand-stretched fermented pizza dough, topped with Memphis-style barbecue sauce, shredded muenster, mozzarella, and pecorino Romano cheeses, chopped beef brisket (rubbed with salt, pepper, paprika, garlic, and secret spices, smoked for 15 hours), pulled pork butt, and smoked chicken (rubbed with brown sugar), and diced red onions, cooked in a wood-fire pizza oven.
Denver Biscuit Company City Park, Denver, Colorado "DBC Club" – freshly made hot biscuits (made with flour, water and frozen butter), layered with a deep-fried chicken breast (dredged in dried tomato, dried mushroom, and cayenne pepper, dipped in buttermilk and hot sauce), two slices of melted cheddar cheese, thick-cut bacon, lettuce, tomatoes and a spicy chipotle ranch sauce. "The Dahlia" – biscuit French toast (day-old biscuits, split-open, dipped in batter of egg yolks, milk cinnamon and nutmeg), grilled on flattop and layered with a sausage patty, a fried egg and homemade apple butter, covered in maple syrup.
Blue Moon Café Federal Hill, Baltimore, Maryland "Cereal Encrusted French Toast" – three thick-cut slices of egg bread (dredged in egg batter and crushed corn flakes), grilled on the flattop, stacked and topped with sliced bananas, whipped cream, strawberries, blackberries, blueberries and apple slices, dusted with powdered sugar and cinnamon. "Frito Pie French Toast" – three slices of corn chip-encrusted French toast topped with salsa verde, shredded cheese, crumbled chorizo, shredded lettuce, black beans, sour cream, salsa roja, and extra corn chips.
Bogarts Smoke-House Soulard, St. Louis, Missouri "Apricot Glazed Pork Ribs" – long-back ribs (rubbed with ‘gold dust’: lemon-pepper, coriander, cumin, garlic, paprika, and cayenne, then brown sugar), smoked for 2½ hours, wet rubbed with brown sugar-water mixture, glazed with apricot preserve-simple syrup mix, torched to caramelize glaze, sliced and served. "Smoked Pastrami Sandwich" – smoked pastrami, sliced and served on pumpernickel rye bread.
Ma'ono Fried Chicken and Whiskey Seattle, Washington Hawaiian-inspired cooking: "Grandma’s Fried Chicken" – (order a couple days ahead of time) chicken pieces (brined, drained and soaked in buttermilk overnight, dipped in egg wash, dredged in soy sauce powder, toasted kombu seaweed powder, and shiitake powder), doubled deep-fried and seasoned with ma’ono umami seasoning (made with toasted seaweed, toasted shiitake mushroom, and onido, tomato powder), served with white rice, house-made one-week kimchi and chili sauce for dipping.
Hominy Grill Charleston, South Carolina "The Nasty Biscuit" – homemade biscuit sandwich (made with flour, milk and three different kinds of fat: vegetable shortening, butter and lard), cut into rounds and baked in oven, topped with Southern-fried chicken breast, grated Vermont sharp cheddar cheese, and house-made sausage gravy.

Bigger Is Better[edit]

Restaurant Location Specialty(s)
The Hungry Monkey Newport, Rhode Island Monkey Bread Stuffed French Toast, King Kong 15 Egg Omelet
Mama's On The Hill St. Louis, Missouri Mega Meatball Plate
Mudgie's Deli Detroit, Michigan "Gutty" - a 6 Pound Deli Sandwich, Forget About It
Charleston Burger Company Charleston, South Carolina Killer Beehive Burger, The Big Hurt
Brat Haus Scottsdale, Arizona German Style Pretzels, Beer Cheese Fondue, Das Brats
Virgilio's Pizzeria and Wine Bar Littleton, Colorado "Virgilio" - a 28-inch pizza, Multe Carne Calzone
Dong Thap Noodles Seattle, Washington Pha
Blue Agave Baltimore, Maryland El Toro Grande Burrito, Bloody Mary

Season 12 (2017-2018)[edit]

  • Note: These episodes aired from August 27, 2017 - TBD.

Big Easy Eats[edit]

Restaurant Location Specialty(s)
Galliano Southern Casual Dining Warehouse District, New Orleans, Louisiana "LaPlace" – thick-cut pork chop stuffed with andouille sausage (brined in saltwater, dark beer, brown sugar, cane syrup, bay leaves, and creole mustard), seasoned with olive oil and creole seasoning, seared on a char-grill, bone crowned with onion rings and served on top of creole 'dressing' (cornbread stuffing made with celerly, onion, bell peppers, garlic, creole seasoning, chicken stock, ham-hock stock and a whole ham hock) and a side of red beans, drizzled with 'tiger sauce' (a sweet and sour sauce). "Crawfish Pasta Monica" – fresh fettuccini tossed in a cream sauce (made with local crawfish tails, sautéed onions, garlic, white wine and heavy cream, and braised trinity of onions, celery, and green peppers), creole seasoning, parsley, and grated parmesan cheese, served with mozzarella cheese-topped toasted garlic butter French bread.
Maison Frenchmen Street, New Orleans "Cochon de Lait Po'boy" – pork butt (seasoned with creole spices, carrots, onions, celery, and ginger beer), baked in oven, pulled, and tossed in homemade barbecue sauce (made with ketchup, creole mustard, brown sugar, apple cider vinegar, liquid smoke, and honey), topped with jalapeno coleslaw, served on toasted French bread with sweet potato fries.
Elizabeth's Restaurant Bywater, New Orleans 'Real Food Done Real Good': "Sweet Potato and Duck Hash on a Cornbread Waffle" – hash (made with sweet potato chunks, confit duck leg meat, scallions, creole seasoning, and diced red, yellow and green bell peppers) a top a cornbread waffle (made with white flour, cornmeal, corn flour, baking powder, and sugar), topped with pepper jelly (made from habaneros, jalapenos, sugar, and liquid pectin). "Brandy Milk Punch" – brandy and milk shaken and served in a short glass with a sprinkle of cinnamon. "Bananas Foster stuffed French Toast" – French toast (la pain perdu or 'lost bread'—day-old French rolls dipped in eggs and milk) stuffed with bananas foster and cream cheese filling (banana slices sautéed in butter, brown sugar, rum and Grand Marnier), garnished with sliced bananas and powdered sugar.
Neyow's Creole Café Mid-City, New Orleans "Fried Chicken & Red Beans" – chicken pieces (rubbed with salt and pepper, dipped in egg-wash of egg, water and ice, dredged in flour), deep-fried in grease, served with a side of red beans (made with red beans, ham hocks, smoked sausage, butter, onions, celery and green bell peppers), topped with raw white onions. "Neyow’s Gumbo" – fresh shrimp stewed in a seafood stock (made with seasoned ham, smoked sausage, bay leaves, roux, browning sauce, and filé—sassafras seasoning), topped with white rice.
Hansen's Sno-Bliz Tchoupitoulas Street, Uptown, New Orleans Making Sno-balls since 1939 (created sno-bliz custom shaved ice machine): "Senior Atomic Sno-Ball" – fine shaved ice powder topped with cream of nectar (made with simple syrup, cream and secret nectar), crushed pineapple, marshmallow fluff, vanilla ice cream and a cherry on top, garnished with a cocktail umbrella.
Middendorf's Seafood Restaurant Manchac, Louisiana 'Home of the original world-famous thin fried catfish': "Thin Fried Catfish" – local lake-fresh catfish (sliced thin, marinated in salt brine, battered in cornmeal, corn flour, salt and water), deep-fried and served with classic hush puppies (made with flour, baking powder, cornmeal, salt and cayenne pepper, diced onion and green onions), scooped into small balls and deep-fried; fish drizzled with hot sauce. "Barbecued Oysters" – fresh-caught oysters on the half-shell, broiled and topped with homemade secret barbecue sauce.
Beachbum Berry's Latitude 29 French Quarter, New Orleans Tiki Bar serving 1960s-style tiki cocktails: "Snake Versus Mongoose" – two drinks in one (the snake is Latitude 29’s “King Cobra”—gin, cherry brandy, pomegranate syrup, allspice liqueur, served inside a cocktail glass encased in shaved ice; the mongoose is made with rum, bourbon, bitters and fruit juices), served inside a tiki bowl. "Sambal and grits" – local shrimp marinated in Indonesian sambal chili sauce, and grilled, served atop grits and gravy (made with Portuguese ground sausage, flour, heavy cream, and miso), garnished with homemade bacon marmalade and fresh basil.
Café Giovanni Creole Italian French Quarter, New Orleans "Pasta Jambalaya" – penne pasta tossed in a sauce (made from trinity of onion, celery and green peppers, diced tasso and andouille sausages, chicken thigh meat, local shrimp, vermouth, marinara sauce, brown sauce, fresh rosemary, Cajun blackening spices, Worcestershire sauce and lots of butter).

Route 66[edit]

Restaurant Location Specialty(s)
The Berghoff Restaurant Chicago, Illinois Established in 1898, one of the oldest restaurants in the city: "Classic Reuben Sandwich" – five-ounces of sliced-thin corned beef topped with Swiss cheese, sauerkraut (made with sautéed chunks of Applewood-smoked bacon and caraway seeds, de-glaze with house lager), and homemade Thousand Island dressing in between freshly baked and panini-pressed caraway seed rye bread, served with potato chips and a dill pickle.
Missouri Hick Bar-B-Q Cuba, Missouri "St. Louis Style Pork Ribs" – a whole 2½ pound rack of spare ribs (rubbed with cumin, paprika, sugar, chili powder, black pepper and salt), slow-smoked with cherrywood for 4 hours, sliced and slathered with original barbecue sauce 'sweet n' smoky' (made with ketchup, molasses, brown sugar, onion, garlic powder, cayenne pepper and their signature smoked IPA beer). "Ory's Spud" – a 1¼ pound baked potato topped with smoky beer baked beans, pulled pork, two kinds of shredded cheese, bacon bits, chives, special seasoning and a cherry pepper.
Woody's Wood-Fire Pizza Bar & Oven Joplin, Missouri "The Mutha’" – par-baked crust topped with tomato sauce, shredded mozzarella cheese, Candaian bacon, Italian & American style ground sausage, beef meatballs, mushrooms, onions, olives, roasted garlic, red & bell green peppers, pepperoni, and four cheeses: mozzarella, provolone, Asiago and parmesan, cooked in a custom built wood fire brick oven with red and white oak. "Greek Chicken Pizza" – topped with Alfredo sauce, fresh spinach, garlic, grilled chicken and artichoke hearts, gorgonzola, feta and quad blend of cheese.
Tucker's Onion Burgers Oklahoma City, Oklahoma "Mother Tucker Burger" – triple-decker onion burger made with locally sourced beef patties, seasoned with kosher salt and black pepper, grilled on the flattop, fresh thinly sliced grilled Spanish yellow onions smashed into the patties, and topped with six slices of American cheese, grilled jalapenos, shredded lettuce, tomatoes, ketchup and yellow mustard on a toasted bun, served with fries. "The Cobb Burger" – onion-smashed beef patty topped with a special sauce (made with blue cheese, bacon, mayonnaise, lemon juice, black pepper and green onions), two slices of fried green tomatoes, avocado, and cheddar cheese on a toasted bun.
Yellow City Street Food Amarillo, Texas "French Chick" – fried chicken breast (dipped in buttermilk, eggs, and sriracha, dry-dredged in panko crumbs, Cajun spice and ancho chili)), topped with melted white cheddar and drizzled with a honey-sriracha glaze, served between two slices of French toast (thin-sliced brioche bread in a batter of eggs, cinnamon, sugar, salt and mocha-almond infused balsamic vinaigrette, garnished with powdered sugar. "Animal Fries" – thick-cut fries topped with house-made remoulade sauce (made with mayo, sriracha, garlic and special blend of spring onions, pickles and soy sauce), and bacon-caramelized red onion marmalade.
Sazon New World Cuisine Santa Fe, New Mexico "New Mexican Lamb Molé" – bone-in lamb chops sautéed with oil, salt and pepper, finished in oven and topped with a molé (made from roasted pecans and pinon nuts, apricots, dried chili peppers, chicken consommé, sautéed in butter in a cazuela (Mexican clay pot), served with mashed butternut squash and microgreens. "Shrimp Enchilada" – shrimp tossed in a sauce (made with sautéed onions, poblano peppers, zucchini blossoms, and cream), blended and layered between two flour tortillas.
66 Diner Sycamore, Albuquerque, New Mexico "The Pile Up" – deep-fried potato chunks, topped with bacon, shredded cheddar cheese, jalapenos, two over-easy eggs, green chili sauce (made with chopped roasted green chili, onions, tomatoes, seasoned salt, granulated garlic, sage, cumin, thyme, black pepper, and roux), and drizzled with red chili sauce. "Pink Cadillac Milkshake" – locally made strawberry ice cream, crushed chocolate & cream cookies, and milk, blended and topped with whipped cream and a cherry.
The Albright Santa Monica Pier, Santa Monica, California "Spicy Seafood Soup" – clams, mussels, calamari, shrimp, langoustine, and cod fish sautéed with zucchini, yellow squash, and tomatoes in a seafood broth (made with onions, tomatoes, carrots, celery, jalapenos, bird's eye chili, lobster shells, guajillo chili paste), finished off with cilantro and jalapenos. "Fish and Chips" – three pieces of local cod fish (dipped in flour and beer batter from local ale), deep-fried and served with homemade coleslaw and fries sprinkled with Old Bay seasoning.

BBQ Bragging Rights[edit]

Restaurant Location Specialty(s)
Pinkerton's Barbecue Houston, Texas "Prime Brisket" – prime beef brisket (rubbed with black pepper and salt), smoked low and slow for 18 hours, wrapped in butcher paper after 12 hours, and smoked for 6 more hours with post oak wood, sliced and served with white bread, mashed potatoes and coleslaw. "Beef Ribs" – 2 pounds of beef ribs (rubbed with salt, pepper and secret spices), smoked for 12 hours, sliced and served with dirty rice and pickles.
Slab Real Dope BBQ & Beer Austin, Texas “SLAB (Slow, Low and Banging)”: "El Jeffe" – beef brisket (rubbed with salt and pepper), smoked low and slow for 14 hours over pecan and oak wood, chopped and topped with ‘liquid gold’ queso (American white cheese, green chilies and whole milk), and ‘backyard barbecue’ red sauce (made with ketchup, vinegar, Worcestershire sauce, yellow mustard and secret spices), corn chips and jalapenos, served on a toasted jalapeno-cheddar bun. "The Donk" – (named after an old car called a 'donk', riding high on 24's): slow-smoked pulled pork with red sauce, mustard slaw, chopped brisket, pickled, onions, jalapenos, rib meat in a vinegar-based Carolina sauce, and smoked chicken with Alabama white sauce and a hot link, queso and corn chips, on a toasted jalapeno bun.
Rodney Scott's Whole Hog BBQ Charleston, South Carolina "Whole Hog Barbecue Plate" – whole pig roasted on an open-fire pit low and slow smoked for 12 hours with oak and hickory wood, seasoned with salt, red pepper flakes and secret spices, slathered with special vinegar-based sauce, pulled and served with a side of collard green with pork, crispy pork skins, a side of vinegar sauce, and white bread. "Whole Hog Sandwich" – large scoop of pulled pork with vinegar sauce on a tasted bun.
Cook's BBQ Lexington, North Carolina "Chopped Barbecue Pork Plate" – pork shoulder (rubbed with kosher salt) smoked low and slow with hickory wood for 11 hours, pulled and finely chopped topped with a sweet-tomato-based sauce (made with crushed red pepper flakes, salt, vinegar, chili powder, and ketchup), and served with fries, homemade red slaw and deep-fried hush puppies. "Chopped Barbecue Sandwich" – chopped pork topped with red slaw on a toasted bun, served with deep-fried okra.
Q39 Wood-Fried Grill & BBQ Kansas City, Missouri "Award Winning Spare Ribs" – pork spare ribs (rubbed with dried brown sugar, garlic salt, paprika, mustard powder, black pepper, chili powder and cumin), smoked for 2 hours with hickory, then wrapped in foil with apple juice, back in smoker for an hour, char-grilled with oak wood and slathered with homemade barbecue sauce, served with coleslaw and cornbread. "Burnt-End Burger" – grinded in-house half chuck, half brisket beef patty, seasoned with steak seasoning, char-grilled, topped with smoked beef brisket sliced burn ends, spicy pickle slaw (made with shredded cabbage, red onions, pickles, jalapenos marinated in pickle juice), served on a toasted bun.
The Bar-B-Q Shop Memphis, Tennessee "Pork Dry Rub Ribs" – whole rack of St. Louis-cut pork ribs (dry rubbed with chili powder, garlic, paprika and salt), smoked with hickory for 3½ hours, and seasoned, served with Texas toast, baked beans and coleslaw. "Barbecue Spaghetti" – spaghetti topped with pulled pork shoulder (smoked for 12 hours) and tossed in homemade secret barbecue sauce with baked beans.
Saw's BBQ Homewood, Alabama "Smoked Chicken Plate" – half chicken (rubbed with garlic, salt, sugar, onion powder, cayenne, black pepper and paprika) slow-smoked on an open fire pit with green hickory wood, drizzled with Alabama white barbecue sauce (made with mayonnaise, white vinegar, signature barbecue sauce, ground pepper and salt), served with dill pickles, collard greens and mac and cheese and two slices of white bread. "Smoked Chicken Sandwich" – 1/3 pound of smoked chicken breast topped with kosher pickles, house-made white sauce on a toasted bun, served with a slice of watermelon.
D.B.A. Barbecue Atlanta, Georgia "Smoked Wings" – jumbo chicken wings (marinated in an apple-based brine for 24 hours, rubbed with 'red rub' consisting of mustard powder, paprika, cayenne pepper, cumin and brown sugar), smoked low and slow for two hours then deep-fried, and served with a white dipping sauce and celery.

Blue Plate Special[edit]

Restaurant Location Specialty(s)
24 Diner Austin, Texas "Texas-Style No Bean Chili" – 'a big bowl of red': chuck roast and beef brisket (seasoned with salt and pepper), pan-seared, diced, roasted in the oven, and cooked slow and low in a pot with beef fat, onions, roasted poblano, serrano and jalapeno chilies, crushed tomatoes, beer, dark chili powder, and smoked paprika, topped with shredded cheese, diced red onions, jalapenos, and green onions, served in a bowl with a piece of homemade cornbread. "Pork Belly Sandwich" – pork belly (rubbed with sugar and an 8-spice seasoning), smoked, sliced into thin-cut strips and deep-fried, served on a fresh-baked aioli-slathered toasted lobster roll topped with Asian slaw (made with red cabbage, cucumbers and vinegar).
Skylark Fine Diner & Lounge Edison, New Jersey "Korean Bulgogi Pork Chop" – 14-ounce center-thick-cut, bone-in pork chop, roasted in oven then sautéed with bulgogi (“meat on fire”) sauce (made with soy sauce, sesame oil, sugar, ginger, chili-garlic spice, and brown sugar), served with and kimchi basmati rice and steamed broccoli.
Cassell's Hamburgers Koreatown, Los Angeles, California Established in 1948: "Cassell's Patty Melt" – coarse-grind ground beef patty (seasoned with salt) and grilled on the original crossfire flattop broiler, topped with sliced American cheese (with a two crispy cheese flaps cooked on the flattop that hang off the sandwich), and caramelized onions, served between toasted seeded rye bread. "Breakfast Burger" – beef patty topped avocado with a runny fried egg, served on toasted hash brown buns.
Dove's Luncheonette Wicker Park, Chicago, Illinois "Burnt Ends Hash" – beef brisket (secret rub, smoked and then steamed in foil), crispy potatoes (small red potatoes, roasted then fried) tossed in a house-made aioli (made with malt vinegar powder, cheddar cheese powder, chili de arbol, capers and lemon juice), and roasted poblano peppers, topped with two fried eggs, garnished with queso fresco and scallions, and served with a side of Texas toast. "Chile Relleno" – Anaheim pepper (deep-fried, peeled and stuffed with a creamy mix of farmer’s cheese, squash blossoms, epazote, lemon juice, lemon zest and beaten eggs), dipped in tempura batter and deep-fried, served over corn puree, topped with a pickled green bean-tomato salad.
Becky's Diner Portland, Maine "Becky's Big Stuffed Lobster" – whole freshly caught Maine lobster, stuffed with a homemade seafood stuffing (made with butter-sautéed haddock fish, scallops and shrimp, mixed with cracker crumbs, mayonnaise, melted butter, Worcestershire sauce, and secret seasonings), roasted in the oven, served with a side of clarified butter. "Fried Clams" – clam strips (battered in all-purpose flour, corn flour, baking powder and salt, and dipped in egg wash), deep-fried and served on top of fries, served with homemade coleslaw, a lemon wedge and tartar sauce.
Steuben's Food Service Uptown, Denver, Colorado "Steuben's Fried Chicken" – chicken pieces (brined in buttermilk and Tabasco sauce, dredged in flour seasoned with garlic powder, onion powder, thyme and cayenne), deep-fried, topped with a chicken gravy (flour, butter, chicken stock, milk, salt and pepper), served with mashed potatoes and a homemade buttermilk biscuit. "Traffic Jam (Green Chili Cheese Fries)" – fries smothered with green chili stew (made with chunks of roasted heritage pork, onion, garlic, tomatoes, lime juice, New Mexican green chilies, beef and chicken stock) and sausage gravy, topped with melted cheddar cheese, a fried egg, bacon and green onions.
Bubby's Tribeca, New York City, New York "Pan-Roasted Chicken with Mac & Cheese" – half-chicken (brined for 24-hours in fresh garlic, thyme, lemon, bay leaves, peppercorns and sea-salt), oven-roasted with carrots, parsnips, potatoes, turnips, and extra virgin olive oil, then pan-roasted with skin-side down, served with homemade mac and cheese (made with shell pasta in a bacon béchamel with shredded white cheddar and topped with parsley and bacon), served and with a side of gravy. "Strawberry Rhubarb Pie" – fresh rhubarb (mixed with strawberries, sugar, and orange zest), filled in a homemade pie crust, baked and finished with powdered sugar.
Rose's Fine Food Detroit, Michigan "Chi-Chi Fried Rice" – cooked jasmine rice (sautéed in butter, olive oil, 'chi-chi' sauce—made with chopped garlic, chili, local maple syrup) topped with a sunny-side-up egg, chi-chi sauce pickled cabbage and sprinkled with bacon bits, spicy kimchi and eatable flowers. "Egg Sandwich" – two locally farmed sunny-side-up eggs topped with two slices of white cheddar cheese, fresh greens tossed in lemon vinaigrette, served between two slices of toasted fresh-baked sourdough bread with garlic aioli with a few pickles on the side.

The Meatier The Better[edit]

Restaurant Location Specialty(s)
Ditka's Steakhouse Chicago, Illinois Owned by former NFL coach Mike Ditka: "Coach's Meatloaf Stack" – homemade meat loaf (made from prime cuts of New York strip, rib eye and beef chuck roll, mixed with panko breadcrumbs, milk, cognac, onions, eggs and secret spices) topped with a spicy homemade barbecue sauce, baked in the oven and sliced, served stacked topped with skin-on mashed potatoes and crispy onion strings, a top a slice of grilled jalapeno cornbread, garnished with scallions and diced tomatoes. "Pot Roast Nachos" – fresh flour deep-fried tortilla chips covered in melted cheese and topped with shredded pot roast (Angus chuck roll marinated for 24-hours in a 2014 Cabernet from Ditka Vineyards, along with fresh garlic and thyme), roasted in oven for 12 hours), tomatoes, scallions and pickled jalapenos.
Taco Bamba Taqueria Washington, D.C. "Torta Bamba" – pork al pastor (in all-night spicy marinade), house-made grilled ground chorizo, chicken & beef milanesas (thin-sliced chicken and beef cutlets dredged in flour, egg-wash and panko crumbs), carne asada, ham and sliced hot dog, topped with pineapple chunks, shredded Monterey jack cheese, avocado, shredded lettuce, tomatoes and jalapeno between a re-fried bean spread with mayo toasted torta bun. "Taco Bamba" – grilled steak, chorizo, guacamole, cheese, chilies, pickled onion, cilantro and crispy pork skin inside two flour tortillas.
Old Major Denver, Colorado "Butcher's Pride Pork Chop" – a three-pound thick-cut bone-in pork chop (brined for 24-hours in a bath of kosher salt, brown sugar, thyme, coriander and mustard seed), sealed in a bag with pig lard cooked sous vide for 3-hours, seasoned with salt and pan-seared and basted with lard, sliced, drizzled with demi-glace (made from roasted pork bones) and served on a butcher block on top carrot puree with grilled asparagus and maitake mushrooms. "Nose To Tail" – a pork variety platter feathering grill pork belly, pork ribs (confit and smoked), green garlic Italian sausage, deep-fried pig ears with tater tots, and a mix carrots, parsnips, pea leaves (sautéed in butter), drizzled with demi-glace.
Butchertown Hall Germantown, Nashville, Tennessee "Beef Brisket Sandwich" – Texas Hill country-style Angus beef brisket (seasoned with salt and pepper), smoked with white oak for 12 hours, sliced topped with homemade barbecue sauce (made with ketchup, molasses, sriracha, and ground coffee), house-made pickles and onions, piled high on a toasted bun. "Trinity" – a half-rack of pork ribs (dry-rubbed with Tex-Mex seasoning and brown sugar), a half-pound of beef brisket and house-made smoked knockwurst sausage (a combo of pork and beef braised in stout beer with grill apples, finished on the char-grill), served on butcher paper with in-house flour tortilla and pickles and onions with barbecue sauce on the side.
Bubba's Texas Burger Shack Houston, Texas Home of the Buffalo Burger: "Buffalo Vegas Burger" – World Food Competition (held in Las Vegas) Award-wining buffalo burger: South Dakota ground buffalo meat patty, seasoned secret spices, grilled on flattop, topped with melted cheese, bacon, avocado, a fried egg, lettuce, tomato and house-made habanero sauce, served on a toasted bun. "Buffalo Chili Cheeseburger" – buffalo patty topped buffalo chili (made with ten pounds of ground buffalo meat mixed with diced onions, yellow, orange & green bell pepper, jalapenos, grilled on the flattop, then dried ancho chilies and tomatoes are added and stewed with beer), shredded with Monterey Jack cheese, lettuce, tomatoes and pickles on a toasted bun.
Coletta's Italian Restaurant Memphis, Tennessee Open since 1923: "Barbecued Pizza" – a 60-year recipe of freshly made dough covered with house-made barbecue sauce (made with tomatoes, cloves and vinegar), shredded mozzarella cheese, cooked in a pizza oven and topped with 1 ½ pounds of house-smoked pulled pork shoulder, and drizzled with more barbecue sauce.
Deadwood Legends Steakhouse @ Silverado Franklin Hotel and Casino Deadwood, South Dakota "Famous Prime Rib" – a 32-ounce bone-in prime rib, (certified Angus beef prime rib, dry-aged for 28 days), wet-rubbed with veal demi-glace, dry-rubbed with salt & pepper), oven-roasted for 4½ hours to a medium rare, sliced and served with a baked potato with butter and sour cream and sautéed green beans. "Buffalo Rib Eye" – locally raised buffalo bone-in rib eye (dry-age for 15–20 days), seasoned with salt and pepper, seared and buttered on a hot grill, served with their famous potatoes au gratin and seasonal vegetables.
Ben’s Best Gourmet Delicatessen Rego Park, Queens "Ben’s Very Best Super Spectacular" – a five meat fiesta featuring 21-day aged pastrami and corned beef (beef brisket that’s pickled in spices and dry-aged), spicy garlic salami, sliced roast beef and sliced slow-roasted turkey, topped with roasted red peppers, lettuce and tomatoes layered between a soft Italian bread and a piece of seeded rye bread in the middle, held together with two large skewers, served with kosher pickles. "Rego Bark" – 100-year-old recipe: grilled hot dog, sliced in middle, stuffed with mandarin oranges, rolled in pastrami, and drizzled with spicy mustard in a toasted bun.

Fully Loaded[edit]

Restaurant Location Specialty(s)
The Local Post Allandale, Austin, Texas "Can of Nachos" – 10-pounds of nachos stacked inside a large can, poured out tableside: deep-fried tostada chips layered with beef chili (made with ground brisket and chuck, onions, peppers, chili spices, and Bloody Revolution smoked habanero sauce), topped with bacon bites, green onions and shredded cheese, baked in oven and drizzled with homemade queso (made from whole milk, American cheese, diced & juiced jalapenos, and diced red & green bell peppers). "Mexicano Chimichanga" – flour tortilla stuffed with ground beef (mixed with onions, garlic, celery, jalapenos, diced tomatoes, Worcestershire sauce, crushed red pepper flakes, cumin, dried Mexican oregano, salt, pepper and chicken stock), picadillo, shredded cheese, grilled onions and peppers), rolled and deep-fried, topped with smoky chipotle cream sauce, pico de gallo, queso fresco and jalapenos.
Sobelman's Pub & Grill Milwaukee, Wisconsin "The Big S.O.B. Burger" – three 1/3 pound 80/20 steak patties, grilled on the flattop, stacked and layered with 9 slices of local cheddar, Swiss and American cheese, chopped onions, jalapenos, and bacon on a toasted brioche bun. "Chicken-Fried Beast" – 80 ounce Bloody Mary cocktail topped with skewers of a 3½ pound fried chicken (coated in flour and deep-fried), beer-battered deep-fried cheese curds with bits of bacon, 'baconados' (a deep-fried jalapeno cheese ball wrapped in bacon), a 'bourbonado' (grilled chicken wrapped in bacon smothered in bourbon sauce), and cheeseburger sliders, shrimp, and garnished with pickled veggies.
The Hangout Restaurant & Beach Bar Seal Beach, California "Double Bypass Burger" – two char-grilled 8 ounce beef patties topped with four slices of American cheese, and bacon, topped with three ladles of house-made beef chili, shredded lettuce, red onions, tomatoes and a fried egg, all layered between grilled cheese sandwich buns. "Bacon Egg Mac and Cheese Burger" – a thick grilled beef patty topped with cheese, bacon, corkscrew mac & cheese, lettuce, tomato, and a sunny-side-up egg on a toasted bun.
Nini's Deli West Town, Chicago, Illinois "Ropa Vieja Burrito" – flour tortilla stuffed with slow-cooked shredded beef (sirloin pressure cooked with tomatoes sauce, salt, pepper, and adobo), eggs & cheese omelet, chipotle mayo aioli, jalapenos, rice and beans, rolled and toasted in panini press. "Steak Sandwich" – thin-sliced steak (cooked in mojo sauce) layered with sautéed onions, an egg & cheese omelet, chipotle mayo, on toasted French bread.
Illegal Food Atlanta, Georgia "Okonomiyaki Fried" – hand-cut fries topped with garlic Japanese mayo (mixed with mirin, maggi, grated garlic and dashi—Japanese soup stock), Southeastern Asian spice sauce (made with sriracha, Korean gochujang paste, rice wine vinegar and homemade habanero powder), Okonomiyaki sauce (like a sweet Worcestershire sauce), black & white sesame seeds, pickled ginger, green onions, shredded nori, and bonito flakes, served in a massive bowl with chopsticks. "O.D.B. Burger" – one pound beef patty grilled on flattop, topped with house-cured bacon, cheese, and sunny-side-up egg in between two maple-mayo glazed donuts.
The Olde San Francisco Creamery Co. Walnut Creek, California "Warm and Toasty Brownie Sundae" – two scoops of O.M.G. ice cream (chocolate ice cream with a peanut butter swirl and peanut butter filled cookies) on top a warm and toasty chocolate chip brownie (made with sugar, butter, cocoa powder, ground instant coffee, vanilla, eggs and flour), a scoop of vanilla ice cream, topped with hot fudge, real whipped cream, rainbow sprinkles and a cherry. "The Kitchen Sink" – three chopped up bananas, 8 softball-sized scoops of your choice of ice cream (examples are: Moose Tracks—vanilla ice cream with fudge and peanut butter cups; Ube ice cream—Filipino purple taro root; chocolate chip ice cream, mango ice cream, mint chocolate chip and rainbow sherbet), layered with hot fudge, mini peanut butter cups, cookie crumbles, whipped cream, sprinkles, caramel sauce, nuts, chocolate chips, and cherries, served in a mini kitchen sink shaped bowl. (Kitchen Sink Challenge: If you eat the whole thing by yourself, it’s worth a free year of ice cream).
Double Wide East Village, New York City, New York Southern Comfort Food: "Short Rib Fritos Pie" – short rib chili (made with seared thin-sliced short rib meat, sautéed onions, jalapeno peppers, cumin, garlic powder, onion powder, smoked paprika, tomato sauce), topped with corn chips and shredded white cheddar cheese, garnished with avocado, sour cream scallions, and fresh & pickled jalapenos. "Buffalo Chicken Tots" – tater tots topped with buffalo chicken (chicken tenders marinated for 48 hours in homemade buffalo sauce, dredged in flour and deep-fried), gorgonzola and white cheddar cheese, drizzled with ranch dressing and scallions.
The Stillery Nashville, Tennessee Fine Shine & Good Eats: "Hot Chicken Mac and Cheese" – homemade mac and cheese (made with cavatappi corkscrew pasta, heavy cream, milk, sour cream, sharp cheddar and American cheese), topped with breadcrumbs, cooked in the oven, covered with hot chicken (boneless chicken breast double dredged in seasoned flour, deep-fried and smothered in hot chicken sauce), garnished with chives and served in a personal cast iron skillet.


Restaurant Location Specialty(s)
Comet Café Milwaukee, Wisconsin "Customized Mac and Cheese" – classic mac and cheese (made with elbow pasta, heavy cream American cheese slices, butter, and shredded cheddar) you can add an optional bacon, beef, chili, honey-baked ham, peas, and tuna salad, served in a large bowl. "Tuna Mac Casserole" – mac and cheese with tuna salad (made with chunks of cooked tuna, dill, fresh parsley, capers, salt, white pepper, giardiniera pepper oil, yellow mustard and lemon), topped with shredded cheddar cheese.
EVO Pizzeria Charleston, South Carolina "Four Cheese Calzone" – hand-tossed pizza dough stuffed with house-made mozzarella cheese (cheese curds stretched in saltwater), sliced provolone, whole-milk ricotta, grated parmesan cheese, and tomato sauce), cooked in a wood-fire oven. "Pork Trifecta" – hand-tossed dough topped with homemade tomato sauce, ground sausage, bacon, salami, fresh mozzarella and parmesan cheese, garnished with sea salt and black pepper.
La Gloria San Antonio, Texas Street Food of Mexico: "Queso Molcajete" – fresh tomato salsa (made with blended caramelized white onion, chopped garlic, ripe Roma tomatoes, tomatillos, toasted Mexican cinnamon and chili de arbol, oregano and water) topped with shredded queso Oaxaqueno and aged Manchego cheese, served in a 500-degree traditional Mexican volcanic stone bowl with a side of totopos (stone-ground corn chips). "Quesadilla Deshebrada" – hot shredded beef (marinated in ancho adobo—dried poblano peppers, onions, oregano, piloncillo shavings—a raw spiced sugar cane, salt, and orange juice) stuffed with manchego and oaxaqueno cheeses into a house-made corn tortilla, grilled on the flattop with toasted cheese edges.
Grillcheezerie Ann Arbor, Michigan "S'Mac and Cheese" – Sandwich Mac and Cheese: (a béchamel of butter, flour, milk, shredded aged cheddar, gruyere, asiago cheeses, and elbow pasta; baked in the oven) in between two grilled cheese sandwiches (with four slices of American cheese). "Wing’in It" – buffalo chicken (chicken breasts roasted in the oven with oil, lemon juice and oregano), coated in homemade buffalo sauce in between a grilled cheese sandwich (with mozzarella and blue cheese on locally baked white bread), layered with potato chips.
Raclette Lower Manhattan, New York City, New York Alpine melted cheese: "Raclette Melted Swiss" – roasted potatoes, charcuterie, pickles and pearl onions, topped with a half a wheel of melted Swiss cheese, served tableside. "The New York" – half-pound of filet mignon (marinated for 24 hours in extra virgin olive oil, fresh garlic, shallots, and rosemary), seared in a pan of butter to a medium rare, served with a trio of sautéed mushrooms, asparagus, and roasted potatoes, topped with Alpine Swiss cheese right off the raw-wheel raclette melted under a quartz heating lamp from Switzerland.
Cheesetique Del Ray Alexandria, Virginia "Cheesetique Cheese Steak" – flank steak (marinated for 24 hours in a blend of garlic, red onions, Worcestershire sauce, olive oil and soy sauce), seared in a pan, chilled, sliced, finished off with more marinade, topped with sliced of melted Taleggio cheese, served on toasted ciabatta bread spread with lemon-garlic aioli.
Fondue Stube Chicago, Illinois The Melting Room: "Classic Swiss Cheese Fondue" – Wisconsin Swiss cheese and Switzerland Gruyere cheese cooked in a fondue pot until melted with garlic powder, white pepper, nutmeg, Chablis dry white wine; finished off with Kirschwasser (cherry brandy mixed with cornstarch), served tableside with slices of granny smith apples, various raw vegetables and a basket of warm bread cubes. "Belgium Dark Chocolate Fondue" – Belgium dark chocolate chips melted in a fondue with heavy cream, topped with a flambé of 151 rum, served fresh fruit and pound cake.
The Shepherd and the Knucklehead Pub & Steakhouse Hoboken, New Jersey "Chef's Pork Poutine" – hand-cut fries seasoned with salt and pepper, topped with shredded mozzarella and cheddar cheese, pork chunks seared on the flattop with carrots, onions and celery, (spiced with salt, pepper and onion powder, finished off with cinnamon, rosemary, water, red wine and brown sugar and roasted in the oven), garnished with green onions. "Bavarian Pretzel" – a giant Bavarian soft pretzel grazed with garlic butter and coarse salt, topped with a homemade cheese sauce (made with heavy cream, mozzarella and cheddar), garnished with scallions.

Scary Good[edit]

Restaurant Location Specialty(s)
Ghostbar at the Whitney Detroit, Michigan Restaurant located in the Turn of the Century haunted mansion once owned by David Whitney Jr., a lumber baron. "Absinthe Flamed Australian Lamb Chops" – Twin double-boned lamb chops marinated in olive oil, pink peppercorns, kosher salt, lemon zest, rosemary, black pepper and garlic, seared in a pan, then in oven, served on top of saffron risotto, (Arborio rice sautéed in shallots, garlic, saffron, white wine, saffron stock, whole butter, chives, salt and pepper), topped with a shot of Absinthe and set aflame. "The Witching Hour" – Valentine White Blossom Vodka, Limoncello liqueur, a sugar cube, and a lemon slice, shaken and strained in a sugar-rimmed martini glass, topped with St. George raspberry liqueur and dry ice.
Rockafellas Salem, Massachusetts Hosts Halloween dance parties. The restaurant is haunted by the Woman in Blue (in a blue dress), believed to be Rebecca Nurse, an accused witch that was hanged in the Salem Witch Trials of 1692. She used to work here when it was a department store and go to the upstairs church (she dated the minister): "Baked Bacon Mac n' Cheese" – penne pasta topped with smoked bacon rendered in heavy cream, parmesan, Monetary Jack and farmhouse cheddar cheeses and parsley, baked golden brown with a seasoned panko crumb topping, served in a mini cast iron skillet. "Lady in Blue" – Captain Morgan Spiced Rum, Don Q Coconut Rum, Blue Curaçao and pineapple juice, served in a short cocktail glass, garnished with an orange wedge and a cherry. "Candy Corntini" – Pinnacle Whipped Cream Vodka, pineapple juice, and grenadine, served in a short glass, topped with whipped cream and candy corn.
Muriel's Jackson Square Bistro French Quarter, New Orleans, Louisiana Haunted by previous owner, Pierre Antoine, who lost the house in a card game in 1814. He came back and hanged himself in one of the rooms. He has his own table downstairs with a daily glass of wine. "Muriel's Bayoubaisse" – a twist on a bouillabaisse: seafood meatballs (made with pureed Gulf shrimp, redfish, parsley, thyme, shallots, salt, pepper, heavy cream and egg whites) in a creole broth (made from onions, toasted fennel seeds, tomato paste, shrimp stock and vermouth; andouille sausage, fresh Gulf shrimp, and mussels are added, along with orzo pasta and garlic), topped with jumbo lump crabmeat sautéed with butter and green onions, garnished with micro greens. "Vampire's Kiss" – vodka, cranberry juice and jelly, lemon juice, balsamic vinegar and sugar water, shaken and strained in chilled martini glass.
Old Town Pizza Portland, Oregon The haunted Shanghai tunnels run right under the restaurant, where kidnappings took place. Nina is their resident ghost. "Moscow Ghoul" – vodka, ginger beer and Campari, served over ice, finished with fresh lime juice and garnished with a cherry. "Ghost Pie" – specialty pizza topped with homemade Alfredo sauce (made with garlic, butter, heavy cream, parmesan, black pepper, nutmeg and basil), mozzarella, chicken (marinated in Old Town Pilsner), red onions, roasted red peppers, mushrooms and minced garlic. "Dragon Lady Pie" – hand-tossed pizza topped with marinara, sun-dried tomatoes, mozzarella, mushrooms, onions, artichoke hearts and capers.
The Catacombs at Bube's Brewery Mount Joy, Pennsylvania Catacombs run underneath the restaurant. In the late 1800s, Alois Bube's family used the catacombs to chill beer from their brewery. And some say they still do! One of their most popular ghosts is a young woman in a long dress seen in the shadows. "Bube's Duck Breast" – seared and sliced duck breast topped with a strawberry-horseradish glaze (made with fresh horseradish, strawberry jelly and water), served with rainbow string beans sautéed in duck fat and rice pilaf, and garnished with chives. "Flaming Bloody Alien Brain Hemorrhage" – peach schnapps, Baileys Irish Cream, blue curacao, and grenadine, topped off with an over-proof rum, served in a shot glass and set aflame. "Paranormal Gnocchi" – homemade gnocchi (made with potatoes, egg yolk, flour and salt) poached and chilled in water, then sautéed to a golden brown with Kalamata olives, capers, yellow and red cherry tomatoes, feta cheese and chives.
Scampo and Alibi Bar + Lounge @ The Liberty Hotel Boston, Massachusetts Bar is housed in the city's former drunk tank or the Jail of Suffolk County (est. October 20, 1848), which once held the Boston Strangler. "Pumpkin Ravioli with Roast Pork" – sugar pumpkin ravioli (made with roasted pumpkin, salt, pepper butter, maple sugar, mustard-cured pears, ricotta, melted butter and amaretto cookie crumbs) served with roast pork with crackling skin (from a slurry of salt, vinegar and baking soda) in a marinade (made of lemongrass, chilies, lemon zest and rendered pork fat). "Painkiller" – rum, pineapple juice, grenadine, shaken and strained in a skull glass.
Saloon No. 10 @ Deadwood Social Club Restaurant Deadwood, South Dakota This haunted bar is where Wild Bill Hickock was shot in the back while playing cards in 1876. "No. 10's Beef Wellington" – seared beef tenderloin wrapped in a puff pastry and stuffed with a portobello Marsala sauce (made with chopped portobello mushrooms, red wine, and dried herbs), baked in oven and topped with an onion bordelaise (made with red wine and beef demi-glace), served with a side of bourbon sweet potatoes and roasted carrots and zucchini. "Wild Boar Bundles" – jumbo wontons (filled with sautéed ground wild boar and bacon in extra virgin olive oil, red onion, carrots, celery, tomato paste, red wine, vegetable stock and milk, mixed with smoked gouda cheese), scooped into egg roll wrappers and deep-fried, place under a white wine tomato basil reduction, garnished with parmesan.
Jekyll & Hyde Club Greenwich Village, New York City, New York Halloween-themed dinner theater. "Boneless Short Ribs" – seared boneless short ribs, (braised for three hours with carrots, celery, tomato paste, beef broth, herbs and red wine), served with cheesy polenta and sautéed broccoli rabe. "Good and Evil" – vodka, apple, melon liquor, and pineapple juice, served in a hurricane glass and garnished with an orange slice and a cherry. "Death by Chocolate" – chocolate cake, chocolate pudding and toffee layered in a large glass, topped with homemade whipped cream and chocolate syrup.

Shore Bets[edit]

Restaurant Location Specialty(s)
Rockin' Tacos Grill & Tequila Bar Okaloosa County, Florida "Blackened Shrimp Burrito" – Gulf shrimp (seasoned with house blend of Cajun spices), sautéed until blackened, rolled inside a house-made grilled flour tortilla with yellow rice, 'drunken' pinto beans (cooked with a shot of tequila), homemade white wine queso (made with sautéed onions, garlic, chardonnay wine, and white American cheese), topped with hot sauce, more queso, shredded cheddar cheese, and diced red jalapenos, served on a sizzling hot plate with a lime wedge. "Gator Tacos" – alligator meat (marinated in buttermilk, dredged in seasoned flour, deep-fried and seasoned with Cajun spices) inside two flour tortillas filled with broccoli slaw, drizzled with chipotle aioli, green onions and a lime.
The Crab Shack Tybee Island, Georgia Where the elite eat in their bare feet!: "Captain Crab's Sampler Platter" – Low country boil cooked in secret seasoned boiling water, consisting of boiled blue-lipped mussels, Louisiana crawfish, Alaskan snow crab legs, red rock crab, white shrimp, boiled red potatoes, and smoked sausage, all seasoned with house spice and served on a foiled crab basket lid with whole sweet corn-on-the cob, lemon wedges and melted butter on the side.
The Deck on Laguna Beach Laguna Beach, California "Cali Cooler" – jalapenos, fresh mint leaves, cucumbers (muddled together), cucumber gin and lime sour, shaken and served over ice in a short cocktail glass, topped off with ginger beer and garnished with mint and a cucumber slice. "Laguna Cioppino" – seared red snapper, crab legs, scallops, wings clams, local mussels (cooked separately with white wine) and added to the cioppino (made with sautéed celery, garlic and onions in olive oil, lemon zest, fish stock, basil, San Marzano tomatoes, heirloom tomato concasse (a tomato that’s been peeled, seeded, and chopped), garnished with fennel and served in a bowl with toasted garlic bread.
Portland Lobster Co. Portland, Maine "Lobster Mac and Cheese" – mac and cheese (made with twisted gemelli pasta in heavy cream infused with lobster shells, strained, thinned-out with milk, roux—butter, eggs, flour, and lobster roe, and three kinds of cheese, Gruyere, Asiago and white cheddar, along with sea salt, black pepper, sweet paprika, cayenne, and white wine; mixed with lobster meat (sautéed in butter, herbs and onions), topped with breadcrumbs, baked in the oven and served with a lobster claw on top. "Lobster Stew" – bisque (made with sautéed onions, celery, garlic, butter, anchovies, lobster meat, sherry, parsley, flour, and lobster stock, finished with half & half and diced potatoes), served in a hollowed-out bread bowl.
The Spot Galveston, Texas "Sweet and Spicy Burger" – flattop grilled beef patty topped with melted shredded smoked chipotle Gouda cheese, homemade bacon jam (made with butter, onions, bacon, brown sugar, red wine vinegar and cayenne pepper) and hand-breaded deep-fried jalapenos, a drizzled of sweet barbecue sauce, served on a bed of shredded lettuce on a toasted bun. "Spot Dog" – an 8-ince half-pound kosher frank is split-open and grilled, topped with homemade no-bean beef chili (made with ground beef, tomato paste, tomato puree, diced onions and jalapenos, cumin, cayenne pepper, kosher salt, white pepper, garlic, beef broth and dark chili powder), grated cheddar cheese on a toasted bun, served with waffle fries.
Clam & Chowder House Restaurant at Salivar’s Dock Montauk, New York "Bigeye Tuna Steak" – 200-pound fresh caught tuna, sliced into a bigeye tuna steak, (seasoned with salt and pepper and seared in a hot pan to rare in middle), served with black sticky rice (forbidden black rice), edamame hummus (blended edamame, ginger, cilantro, cucumber, cumin, vinegar, lemon, sugar and kombu) and mango sauce on the side. "Sushi Pizza" – a crispy corn tortilla topped with fresh guacamole (made with avocados, lime, garlic, diced tomatoes, red onions, cilantro, and wasabi), thinly sliced sashimi bigeye tuna loin, drizzled with spicy mayo and pink peppercorns.
Marination Ma Kai Seattle, Washington Marinated foods at the sea from Hawaii: "Spam Slider" – seared teriyaki sauced SPAM topped with grilled kalua-pork (traditional braised Hawaiian pulled pork butt cooked in a pan lined with banana leaves, ginger, bay leaves and cloves of garlic and topped with liquid smoke and sea salt, braised in oven for five hours), signature slaw (made with green cabbage, carrots, green onions, and cilantro, mixed with pickled ginger vinaigrette) on a ‘Nunya sauce’ (nunya-business secret sauce) slathered sweet roll. "Loco Moco" – steamed white rice topped with an all-beef patty, gravy (made with soy sauce, Worcestershire sauce, onions, garlic, secret spices, bay leaves, local beer and ginger), two fried sunny-side-up eggs and green onions.
Salute! On the Beach Key West, Florida "Ditalini and Cheese" –mac and cheese (made with short ditalini pasta, milk, heavy cream, sea salt, fresh ground pepper, a roux of butter and flour, aged Asiago, sharp white cheddar and American cheeses), baked in the salamander and topped with local pink shrimp (sautéed scampi-style in a hot pan with garlic, salt and pepper, butter, lemon juice, and white wine, and shallots). "Antipasti Sandwich" – sliced hard salami, prosciutto Parma, fresh mozzarella, tomatoes, roasted peppers, red onions and mixed baby greens, drizzled with balsamic glaze on an extra virgin olive oil slathered freshly baked multi-grain bread.

Happy Hour[edit]

Restaurant Location Specialty(s)
Salty Sow Austin, Texas Happy Hour Special Menu: "Honey Rosemary Dipped Fried Chicken" – chicken is dredged in corn starch and 13 secret ingredients, dipped in buttermilk and whole milk, doubled fried and dunked in a honey bath (of local honey, fresh rosemary and water), served on top of "neckbone gravy" (made with seared chicken neckbones, chopped onions, carrots and celery, water, a mirepoix & roux of butter, salt, pepper, thyme, and bay leaf), and a homemade buttermilk biscuit. "Rosemary's Piglet" – pomegranate juice, simple syrup and champagne poured over one giant rosemary ice cube served in a short cocktail glass. "Candied Pork Belly" – pork belly rubbed in a savory and sweet secret spice rub called "pig candy", roasted in oven for 3 hours, served with collard greens cooked with ham hocks and house-made bacon, and topped with a balsamic soy glaze.
Murphy's Pub & Grill Rapid City, South Dakota downstairs is a prohibition-era speakeasy. "Buffalo Meatloaf Sandwich" – meatloaf (made with ground buffalo, pork and beef, secret spices, panko crumbs, an egg, and Worchester sauce), stuffed with red-wine sautéed button mushrooms, covered in bacon, baked in oven, sliced and seared in a pan, topped with a bourbon ketchup sauce (made from ketchup, mustard, pepper, apple cider vinegar, molasses, brown sugar and a shot of house bourbon), heirloom tomatoes, mixed greens and fried onion strings on a toasted sourdough bun, served with a side of mashed potatoes and asparagus. "Pear Sidecar" – peach moonshine, pear vodka, lemon, lime and orange juice, brown sugar simple syrup, strained in a martini glass, garnished with a lemon wheel and dried rose petals.
Evel Pie Las Vegas, Nevada Happy Hour: Large Pizza & Pitcher of Beer for $20. "Hog Heaven Pizza" – hand-slapped pizza dough topped with Memphis-style barbecue sauce, whole bulbs of oregano, pure pecorino Romano cheese, shredded mozzarella and fontina chesses, slices of smoked mozzarella, house-made pulled pork, "man-candy" bacon (made with maple syrup, brown sugar and two kinds of chili flakes) and red onions, drizzled with olive oil. "Rattlesnake Pizza" – (tribute to Evel Knievel's Snake River Canyon jump) topped with tomato sauce, grande mozzarella (a blend of high butterfat cheese and skim milk cheese), caramelized Vidalia onions, peppadew peppers, and Montana rattlesnake meat blended with pork into a sausage.
Bottlefork Bar and Kitchen River North, Chicago Illinois "Ground Bacon Burger" – grass-fed ground beef mixed with ground bacon, grilled on a flattop with salt and pepper, topped with vermillion bleu cheese (an aged cheddar with bleu cheese veins in it), shoestring potatoes, shredded lettuce, diced tomatoes, mixed beer mustard (made with brown mustard seeds, brown sugar, turmeric, shallots, white wine, red onions, sherry vinegar, and local IPA beer), mayonnaise and homemade balsamic ketchup, served on a butter-toasted brioche bun, speared with a house-made dill pickle. "Look Out Below!" – pineapple vinegar, fresh lime and passion fruit juices, French bitters and two types of rum, finished off with Angostura coconut foam, served in a tall cocktail glass.
A.J.'s Seafood & Oyster Bar Destin, Florida "American Spirit Roll" – USDA prime filet mignon, chargrilled to medium rare, jumbo lump crab knuckles, avocado, jicama, and creamy aioli rolled in rice on two sheets of nori, wrapped in prosciutto, topped with eel sauce (sweetened with tupelo honey) and microgreens, garnished with a bamboo leaf and a side of wasabi. "A.J.'s House Fish Sandwich" – fresh mahi-mahi seasoned with a mix of Old Bay, Florida Bay, garlic and paprika, covered with an herb blend of Romano cheese, broiled and topped with remoulade, lettuce, tomatoes, pickles, on a butter-toasted brioche bun and served with a side house-cut fried onion rings.
La Contenta Lower East Side, New York City, New York "Fish Taco's" – freshwater catfish, (marinated in lime zest and three kinds of chili peppers), coated in tempura batter, and deep-fried, topped with homemade coleslaw (made with cabbage, salt, chili powder, fresh squeezed lime and orange juice), pico de gallo, chipotle aioli, serrano sauce, sour cream, and avocado salsa, on butter-grilled corn tortillas. "Queso Fundido" – a blend of goat cheese, cheddar, pepper jack and Oaxacan cheeses, roasted pablano peppers, placed in a cast iron skillet and melted in the oven, drizzled with salsa verde, served with a side of grilled tortillas for dipping.
Cole's French Dip Sandwiches Los Angeles, California Founded in 1908, originators of the "French Dip". "The Big Dipper" – special cut of roast beef rubbed in signature rub (kosher salt, minced garlic, thyme, rosemary, black pepper and olive oil), slow-cooked in oven for 12 hours, sliced thin and dipped in beef au jus, topped with pepper jack cheese on a toasted hybrid French baguette, French roll with a side of au jus for dipping. "Old Fashioned" – sugar cube, bitters, soda water, muddled, whiskey is added over a big ice cube, garnished with circus zest around the glass rim and a real maraschino cherry.
The Lion's Share San Diego, California Happy Hour Menu (4pm-6pm): "Wild Boar Poutine" – Kennebec potato fries, topped with browned wild boar sausage (sautéed with butter flour, Worcestershire sauce, sherry vinegar, pepper sauce, and milk) and melted cheddar, garnished with fried sage. "True Blood Cocktail" – mint-infused pims, house-made raspberry syrup, lemon juice, garnished with mint, served in a short cocktail glass. "Antelope Sliders" – three grilled ground antelope patties topped with onion marmalade (red onions sautéed in cabernet wine, port wine, red wine vinegar, and fresh herbs), Gouda cheese and house-made mustard aioli on toasted mini buns.


Restaurant Location Specialty(s)
Pepperfire Hot Chicken Nashville, Tennessee "AppleJack" –Deep-fried grilled cheese sandwich (slices of pepper jack cheese between two slices of mayo-slathered Tennessee toast, dipped in egg-wash and panko crumbs; deep-fried) topped with hot chicken (chicken tenders dipped in egg-wash and seasoned flour, deep-fried and covered in 'Double X' secret hot sauce) covered in hot apples, served in a basket with collard greens, fried okra and crinkle fries.
Hopdoddy Burger Bar Austin, Texas "Ghostland Burgatory" – an angus beef patty (mixture of chuck and brisket), grilled on the flattop and topped with two slices of ghost chili pepper jack cheese, homemade ghost chili sauce (made from ghost chili peppers, scorpion chili, Carolina reaper chili, jalapeno, serrano, and habanero chilies blended with onions, garlic and tomato puree), lettuce, tomatoes and sliced chilies on a chipotle mayo toasted bun. (You need to sign a waiver to eat one!) "El Diablo" – an angus beef patty topped with pepper jack cheese, caramelized onions and salsa roja (made with jalapenos, serranos and chipotle puree) on a toasted bun.
East Coast Grill Cambridge, Massachusetts "Hellacious Sausage Bomb" – house-made sausage (made with pork shoulder, Scotch bonnet peppers, and spicy spices; cased and wood-smoked), char-grilled and topped with ‘inner beauty’ hot sauce (made with Scotch bonnets, yellow mustard, fruit juices, sugar, and traditional Caribbean spices), sautéed onions and peppers, served on a toasted sweet potato roll with fries and pickles. "Jerk Wings From Hell" – chicken wings (coated in a 24-hour Jerk marinade made with Scotch bonnets, ginger, scallions, garlic, nutmeg, allspice and thyme), smoked for two hours and char-grilled, tossed in inner beauty hot sauce, served with guava-banana ketchup (made with Jerk rub, onions, guava, tomatoes, pineapple, and bananas).
Wing King Las Vegas, Nevada "Chicken Wings with Hell Sauce" – deep-fried free-range jumbo chicken wings covered in ‘Hell Sauce’ (made with Trinidad Scorpion peppers, Carolina Reaper peppers, ghost peppers, salt, cayenne, vinegar, and 9 million Scoville-unit extract—volcanic Hawaii pumice). "Pork Wings" – four deep-fried 4-ounce pork wings covered in a spicy strawberry cheesecake sauce (made with strawberry preserves, cayenne, cinnamon, vanilla yogurt, and 9 million Scoville extract).
Allan's Authentic Mexican Restaurant Portland, Oregon "Camarones Alla Diablo" – boiled butterfly shrimp with bell peppers, mushrooms, and habaneros, sautéed in butter with parsley and cumin), topped with 'salsa universal' (made with California guajillo peppers, onions, garlic, bay leaves and secret spices). "El Diablo Burrito" – flour tortilla stuffed with strip steak (marinade in oil, salt and pepper), sautéed pequin, Morita, dried peppers, beans, cheese and salsa universal, covered in a spicy sauce (made with jalapenos, serranos, habaneros, and ghost peppers), garnished with jalapeno horns. (If you finished this in 10 minutes, you get a free T-shirt. Finish it in a new record time; you get the free shirt, a hand-blown flame glass trophy and regular burritos for a whole year!)
Brick Lane Curry House East Village, New York City, New York "Shrimp Vindaloo" – tiger prawns cooked in a red curry puree (made with Kashmiri chili, coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, star anise, cinnamon, cardamom, bay leaves, ginger, garlic, and white vinegar). "Chicken Phaal" – chicken breasts in a spicy sauce (made with ginger, garlic, red pepper flakes, dry red chilies, fresh green chilies, vindaloo paste, habaneros, Carolina reaper chili puree).
Big G's Pizza by the Slice Chicago, Illinois "Dance with El Diablo" – hand-tossed dough topped with spicy marinara (made with ground tomatoes, pizza sauce, and secret Mexican hot sauce), shredded mozzarella cheese, spicy chicken (marinated with secret hot sauce), chilies toreadoes (or grilled jalapenos and habaneros, sliced and tossed with oil, salt and lemon juice), shredded Havarti cheese, and a drizzle of 'diablo sauce' (made with chipotle peppers, mayonnaise, charred jalapenos, red and white vinegar, salt and garlic powder). "Spicy Gamez" – a pizza and quesadilla mash-up: cornmeal pizza dough topped with mozzarella cheese, crème fraiche, buffalo chicken chunks, covered with more dough, seasoned with cracked black pepper and oregano, baked in the oven, topped with Wisconsin cheddar cheese.
Georgia Boys BBQ Longmont, Colorado "Barbecued Pork Tacos with Ghost Sauce" – three flour tortillas stuffed with hand-pulled apple and hickory smoked pork butt, topped with cilantro-lime slaw (made with shredded cabbage, radicchio, chopped cilantro, cumin, ancho chili powder, lime juice, apple cider vinegar, and thinly sliced red onions), drizzled with avocado ranch and ‘ghost sauce’ (made with Fresno, serrano, Anaheim and habanero chilies, ghost chili powder, Chimayo and habanero chili powders, ketchup, apple cider vinegar and apple juice).

Hotel Hot Spots[edit]

Restaurant Location Specialty(s)
Appalachian Bistro @ Dancing Bear Lodge Townsend, Tennessee "Pork Osso Buco" – braised pork shank (rubbed with cayenne, chipotle and smoked paprika, seared in ‘meat butter’ with purple carrots, red onions and green herbs, deglazed with a shot of Tennessee bourbon), served with collard greens (sautéed in orange juice, salt, pepper, ginger and peanuts), and 'dirty rice' (made with wild rice, ham bits, sausage, onions and spicy tomato paste). "Country Fried Hen" – half a hen (brined in sweet tea, lemon and bay leaves, dredged in seasoned flour, dipped in buttermilk, and coated in cornflakes, deep-fried), served on a bed of potato salad (made with sweet potatoes, cream cheese, red onions, and scrambled eggs), topped with veggies from the garden.
King’s Highway Diner & Lounge @ Ace Hotel & Swim Club Palm Springs, California "Cemita Las Palmas" – Mexican torta (club sandwich): Jidori chicken breasts (battered in Mexican spices and dipped in buttermilk, deep-fried), topped with citrus salad (made from mixed green, herbs and Meyer lemons), re-fried beans, guacamole, chipotle peppers, and shredded Oaxaca cheese, served on a lemon-mayo slathered sesame seed bun. "Orange Carnitas Tacos" – pork (cured in cinnamon sticks, thyme, salt, pepper, and orange juice; grilled on the flattop), topped with pinto beans, and cactus salsa, served on two corn tortillas.
1886 Café & Bakery @ Driskill Hotel Austin, Texas "Hangover Burger" – Wagyu beef patty (seasoned with salt and pepper; char-grilled), topped with shredded smoked cheddar cheese, buttered hash browns, two slices of thick-cut candied bacon (coated in sugar and spices), and a sunny-side-up fried egg, served on a toasted brioche bun. "Croque Madame" – grilled ham topped with melted Gruyere cheese on brioche toast, smothered in mornay sauce (made with heavy cream, shredded pepper Jack cheese and Gruyere cheese), topped with a fried egg and garnished with micro greens.
Tonga Room @ Fairmont Hotel San Francisco, California A tiki bar designed in the 1940s with a pool in the middle with rain and lighting: "Dungeness Chili Crab" – a whole local Dungeness crab (cracked and quartered, dredged in egg-wash and seasoned flour; quick-fried in soybean oil), topped with a sweet & spicy chili sauce (made from sautéed fresh garlic, ginger, green onions, diced bell peppers, ketchup, chili sauce, an egg, and sambal; de-glazed with Shaoxing Chinese wine). "Rainmaker" – three different kinds of rum, pineapple juice, orange juice, lemon juice, and liqueurs, served in a massive tiki punch bowl, garnished with orange slices, a skewer of black cherries and cocktail umbrellas. "Char Siu Ribs" – half a rack of pork ribs (traditional Chinese barbecue char = fork, siu = pork), (marinated for 36 hours, in sugar, cinnamon, ginger, Korean kam chow powder, soy sauce, hoisin sauce, chu sing, sesame oil, an egg and wine), baked for 2 hours in oven, topped with black & white sesame seed and served with plum sauce.
Southernmost Beach Café @ Southernmost Beach Resort Key West, Florida "Drunken Scallops" – four jumbo sea scallops (seasoned with salt &pepper, sautéed in duck fat), topped with 'drunken sauce' (made from duck fat, garlic, shallots, Applewood-smoked bacon bits, seasonal cider beer, butter, heavy cream and parmesan cheese), served with Yukon gold mashed potatoes (made with Yukon gold potatoes mashed with Maine lobster claws), garnished with green onions. "Key Lime Pie Margarita" – key lime liqueur, key lime tequila, triple sec, and sour mix, served over ice in a graham cracker crust rimmed tall cocktail glass, garnished with a lime slice.
The Surf Lodge Restaurant @ The Surf Lodge Montauk, New York "Sea Urchin Linguine" – boiled linguine pasta topped with buttered whole sea urchin in a sauce (made with dashi—Japanese cooking stock, kombu—dried kelp, bonito flakes, toasted green nori powder, French cream butter, chopped sea urchin, soy sauce, sesame oil and sweet rice wine), garnished with local crab meat and micro daikon radish.
The Attic @ Salish Lodge & Spa Snoqualmie, Washington Great Northern Hotel from Twin Peaks: "Northwest Style Cheesesteak" – tri-tip (seasoned with herbs from the garden, char-grilled to medium-rare and thinly sliced, sautéed with vegetables and melted shredded smoked white cheddar cheese), topped with grilled onions and peppers, drizzled with crème fraîche (made with horseradish and whole-grain mustard), served on a toasted roll, garnished with parsley, served with potato chips. "Dale Cooper" – dry honey cider made with honey from their own apiary. "Hawaiian Pizza" – hand-tossed dough topped with tomato sauce, whole-milk mozzarella, fresh pineapple chunks, artisan ham, and shaved Parmesan-Reggiano cheese, and basil, drizzled with honey, cooked in a wood-fire oven.
La Plazuela @ La Fonda on the Plaza Santa Fe, New Mexico "Green Chili Meatloaf" – meatloaf (made with ground beef and ground pork, white raisins, eggs, herbs and breadcrumbs, sautéed onions, green chilies, and pinons—pine nuts), formed into a loaf, baked in oven, and sliced, topped with a glaze (made from ketchup, adobe sauce, brown sugar and cumin), served on top of a zesty tomato sauce, roasted garlic buttermilk mashed potatoes, and grilled asparagus.

Open 24 Hours[edit]

Restaurant Location Specialty(s)
Marina Variety Store Restaurant Charleston, South Carolina "Country Style Benedict" – country-fried steak (battered in egg-wash and seasoned flour; deep-fried), topped with country gravy (made from butter, flour, cream, five-pepper spice blend, crushed black pepper, and ground sausage), and poached eggs, served on white toast. "Bloody Mary" – a local brew of small-batch vodka, tomato squeezing, garnished with a strip of peppered-bacon, okra, green olives and shrimp. "Crab Stuffed Fried Green Tomato, Shrimp & Grits" – two sliced green tomatoes (smashed with homemade crab cakes, double-dredged in egg-wash and seasoned flour; deep-fried), served with local shrimp (sautéed in butter and house seasoning), and a scoop of house-made grits.
UrbanBelly Chicago, Illinois "Phat Noodles" – Thai lemongrass chicken (ground chicken thigh meat sautéed in oil with lemon grass, garlic, ginger, Napa cabbage, curry powder, fish sauce, sweet chili, and kaffir lime), Korean beef (made with thinly sliced rib-eye beef marinated in a blend of brown sugar, kiwi, Asian pears, garlic, onions, soy sauce, and sesame oil; sautéed in sesame oil with shredded carrots and bean sprouts), and pork belly on top of noodles (thin rice noodles sautéed with eggs, kimchi, curry and arugula), topped with fresh pineapple, served in a bowl garnished with scallions. "Beef and Cheddar Dumplings" – ground beef and cheese (mixed with spices, ketchup and Dijon mustard), stuffed into six pieces of wonton wrapper and deep-fried, served a special sauce (made with mustard and horseradish), garnished with pickled red onions.
Seoul Taco (Food Truck) St. Louis, Missouri "Spicy Pork Taco" – thinly sliced premium pork belly (marinated for 24 hours in red chili flakes, Korean gochujang sauce, sugar, ginger, sesame oil, soy sauce and Soju—Korean wine), grilled on the flattop and topped with mixed greens and secret 'Seoul Sauce', sesame seeds and green onions, on two toasted flour tortillas. "Bulgogi Quesadilla" – Korean marinated grilled steak layered between two grilled flour tortillas with melted shredded cheddar cheese, topped with Seoul Sauce and wasabi sour cream.
Appaloosa Grill Denver, Colorado "Mac n' Bison Sausage" – homemade mac and cheese (made with 'rooster comb' pasta in a cheese sauce of butter, flour, sweet onions, white wine, milk, cream, slow-roasted garlic, four cheeses: shredded cheddar, cream cheese, fontina and parmesan, and topped with pancetta and breadcrumbs; baked in a ramekin) and served with grilled bison sausage (a mixture of bison and pork with Pueblo green chilies and chipotle peppers), garnished with a side of stone-ground mustard and house-made pickles, served on a natural wood butcher block. "Chile Rellano Roll" – roasted Pueblo chilies (stuffed with a mix of chili powder, cumin and shredded white cheese; then rolled into a wonton wrapper; deep-fried), topped with green chile (made with smoked tomatillos and onions), drizzled with cilantro sour cream, more cheese and pico de gallo.
The Sunset Beach Bar & Restaurant Malibu, California "Seafood Risotto" – risotto (made with imported Arborio rice, calamari, white Mexican shrimp, sautéed in olive oil, fresh garlic, parsley, vino, basil, diced tomatoes and vegetable stock), topped with a seared Maine driver scallop, Manila clams and Prince Edward Island mussels. "Chicken Milanese" – pounded thinly sliced chicken breasts (coated in flour, egg-wash and panko crumbs; pan-fried) and served with fresh wild arugula, and heirloom tomatoes (tossed with olive oil, salt and pepper).
Palomino San Francisco, California "Almond-Crusted Limoncello Cake" – house-made limoncello cake (made from sugar, butter, vanilla, lemon juice, lemon zest, flour milk, and meringue; caked rolled in limoncello syrup and slivered toasted almonds), topped with cream cheese frosting, served on top of lemon curd with a scoop of blueberry gelato, garnished with fresh blueberries.
Freedom Beat American Tastes & Tunes @ Downtown Grand Hotel Las Vegas, Nevada "Loaded Fries" – hand-cut Idaho potato fries tossed in salt and parsley, topped with pulled pork butt and Texas-cut chopped beef brisket (rubbed with brown sugar, salt, pepper, granulated garlic, dried mustard and Spanish paprika; smoked for 16 hours) with cheddar cheese sauce (made with two-pounds of shredded Wisconsin cheddar cheese, heavy cream, and butter), house-made barbecue sauce (made with apple cider vinegar, spices and apple juice) and green onions. "Hanky Panky" – gin, mixed with sweet vermouth and fernet bitters, served in an orange peel rim-kissed glass.
The Beehive Café Bristol, Rhode Island "Rosemary Biscuit" – two homemade rosemary biscuits, toasted in butter on the flattop and covered in a cheese sauce (made from garlic butter, heavy cream, local ricotta, shredded mozzarella, cheddar cheese and Romano cheese), served with grilled heirloom tomatoes, micro-greens and two poached eggs, garnished with fresh parsley. "Banana Bread French Toast" – thick-slices of house-made banana bread (soaked in a French brandy batter), toasted in butter, topped with powdered sugar, cinnamon, fresh strawberries, sliced bananas, and whipped cream, drizzled with Vermont maple syrup.

Season 13 (2017-2018)[edit]

Gulf Grubbin'[edit]

Restaurant Location Specialty(s)
The Gulf Restaurant Orange Beach, Alabama "Grilled Gulf Shrimp Tacos" – three flour-corn hybrid tortillas stuffed with jumbo white Gulf shrimp (seasoned with salt, pepper, oil, cayenne and smoked paprika; grilled on the flattop), pico de gallo and sliced pickled jalapenos, drizzled with Greek yogurt cilantro dressing. "Fried Grouper Sandwich" – fresh grouper filet (seasoned with salt and pepper, dipped in buttermilk and flour, deep fried), topped with shredded lettuce, tomatoes and creamy lemon-dill aioli, served on a locally baked butter-toasted brioche bun.
La Boca New Orleans, Louisiana "Entrana Fina Con La Piel" – skirt steak (with membrane on) seasoned with coarse salt and black pepper, grilled on an Argentine pariota for two hours to a medium well-done so membrane get extra crispy skin, sprinkled with coarse salt and served with a trio of sauces on the side: white Creole chimichurri (made with mustard seeds, horseradish, red wine vinegar, lemon juice and extra virgin olive oil), and red chimichurri (made with roasted red bell peppers, chili peppers, garlic, and paprika, parsley, lemon and black pepper) and green chimichurri. "Ricotta Empanadas" – homemade empanadas (stuffed with grated yellow squash sautéed in brown butter, mixed with fresh house-made ricotta cheese, lemon zest, and red chili flakes), deep-fried, served with chimichurri sauce.
Boudreau & Thibodeau's Cajun Cookin’ Houma, Louisiana "Alligator Sauce Piquante" – fresh alligator meat (marinated in hot sauce, sautéed in oil with chopped onions, bell peppers, celery; mixed in piquante or ‘red gravy’ made with tomato paste, tomatoes, red bell peppers, garlic, bay leaves and Creole seasoning), served over white rice. "Turtle on the Half Shell" – an ice cream sundae on a beignet: one scoop of vanilla ice cream topped with whipped cream, chocolate syrup, caramel sauce and chopped pecans on top of a warm flat deep-fried beignet.
Boat House Tiki Bar & Grill Cape Coral Yacht Club, Cape Coral, Florida "Laundromat Style Cuban Sandwich" – (or 'laundry-style', originated in Key West where there was a laundromat that served Cuban sandwiches that were pressed with an iron in the back): sliced smoked ham, smoked pork butt, pepperoni, four slices of Swiss cheese and American cheese, sliced dill pickles, yellow mustard and mayonnaise on pressed Cuban bread. "Leaky Tiki" – double shot of rum, blue curacao, and pineapple juice, garnished with a pineapple wedge and a cherry. "Big BLT" – eight strips of Applewood-smoked bacon, lettuce and tomatoes on Texas toast slathered with spicy remoulade pico de gallo, and guacamole.
Tortuga Mexican Kitchen Galveston, Texas "Big Juan Burrito" – 3-pound burrito: a giant flour tortilla stuffed with re-fried beans, rice, ground beef (seasoned with a secret spice blend which includes cumin, garlic salt, water and cayenne, sautéed with onions, garlic, and tomato puree), pulled chicken (cooked with diced green bell peppers, onions and tomatoes, and secret spices), topped with two sauces: on the beef side is chili con queso (onions, peppers, jalapenos, and shredded cheese) and on the chicken side is spicy chili sauce, garnished with jalapenos and more cheese. "Gulf Seafood Filled Stuffed Avocado" – fresh tilapia, Gulf shrimp, zucchini, carrots, onions, and peppers sautéed in 'Mexican butter' (fortified in white wine, shallots and spices) and garlic pepper, served on top of two avocado halves topped with chili con queso with a side rice and re-fried beans.
The Owl Cafe Apalachicola, Florida "Gator and Pork Sausage" – homemade alligator-pork sausage (made with Louisiana alligator meat and fresh pork), char-grilled and served on top a cheesy grits cake (made with grits, salt, hot water, heavy cream, butter, herbed cream cheese, cheddar cheese, parmesan and American cheese), poured in a pan, chilled, coated in flour and deep-fried, smothered in Creole sauce (made with onions, peppers, celery, tomatoes and Creole seasoning). "Duck Confit Fries" – fries topped with fried duck confit cracklings, fried prosciutto, and ‘duck cream’ (made with heavy cream, chunks of pulled duck, gruyere cheese, parmesan cheese and butter).
Dumbwaiter Restaurant Mobile, Alabama "Causeway Benedict" – two halves of a house-made biscuit: one stacked with a fried green tomato, a crab cake (made with Gulf crab meat, breadcrumbs, veggies and secret spices; pan-seared); and the other stacked with a hot sauce-infused fried mozzarella medallion, a 4-ounce grilled filet mignon, a fried egg and both smothered in a white gravy (made with heavy cream, garlic, local Conecuh sausage, and secret seasonings), garnished with fresh parsley. "Dumbwaiter Burger" – a half-pound grilled locally farmed beef patty topped with pimento cheese, grilled pork belly and 'wickles' (a local sweet pickle) on a homemade bacon-ketchup slathered brioche bun.
Mary Mahoney's Old French House Biloxi, Mississippi Fine Dining, Circa 1737: "Shrimp and Lump Crab Meat Melba" – (named after Mrs. Melba who wanted shrimp and crab): fresh Gulf shrimp (seasoned with lemon-pepper, garlic, paprika, thyme, Italian seasoning and gumbo seasoning), topped with a cheese mixture (made with white & yellow cheddar cheese, American cheese, Swiss cheese and parmesan, garlic powder, green onions and mayonnaise), sprinkled with grated parmesan and butter, broiled in the oven and topped with blue crab meat (cooked with water, butter, parsley, sherry, and salt), served on a bed of spaghetti. "Bread Pudding with Rum Sauce" – homemade bread pudding (made with French bread chunks soaked in a sauce (made with eggs, sugar, milk, half-and-half, vanilla extract, rum extract, cinnamon and nutmeg; raisins are added), baked in the oven, drizzled with rum sauce.

Midway Munchies[edit]

Location Restaurant & Specialty(s)
Indiana State Fair, Indianapolis, Indiana
  • Carousel Foods: "Double Barrel Donut Burger" – two locally raised beef patties (grilled on the flattop), topped with two slices of American cheese, four strips of bacon, a scoop of mac and cheese, lettuce, tomatoes, pickles and red onions, layered between two warm glazed donuts. "Pork Tenderloin Sandwich" – tenderized pork tenderloin (seasoned with salt and pepper, dredged in flour and deep-fried), topped with special sauce (made with mayonnaise, vinegar, sugar, and ketchup), lettuce, tomatoes, onions and pickles, or (on request) yellow mustard, onions and pickles, served on a butter-toasted bun.
  • Dairy Bar (Since 1941): "The Mousetrap" – 'Ultimate Grilled Cheese Competition' award-winner: two locally farmed thick-slices of mild cheddar cheese, Havarti cheese, and Colby Jack cheese butter-toasted thick-cut Texas toast, panini-pressed and served with a homemade milkshake. "Colossal Grilled Cheese" – locally made Colby cheese, American cheese, Pepper Jack cheese, and four mozzarella sticks, layered with three slices of butter-toasted sour dough.
  • Bear Wallow Distillery: "Hoosier Hooch" – ‘lemon shake-up’ (lemonade drink) and a shot of their own lemon-infused moonshine (corn whiskey).
  • Hook's Economy Drug Store: "Old-Fashioned Float" – your choice of soda with ice cream topped with whipped cream and a cherry.
  • Red Frazier Bison: "Dirty Tots" – deep-fried tater tots topped with jalapeno queso, ground bison (grilled with Worcestershire sauce and seasonings), 'Henry’s Hot Sauce' (tomato paste, Korean chili paste, Louisiana-style hot sauce, secret spices and dried chili powder with seven different chili peppers: Carolina Reaper, Ghost, Serrano, Jalapeno, etc.), and green onions. "Bison Cheesesteak Eggrolls" – ground bison, grilled carrots, onions, red bell peppers and mushrooms (all sautéed with soy sauce), rolled in a wanton wrapper with a slice of American cheese and deep-fried, drizzled with sweet chili sauce.
Orange County Fair, Costa Mesa, California Established in 1890:
  • Biggy's: "Bacon Wrapped Pork Belly Dog" – three pork bellies (seasoned with sage and rosemary, skewered, wrapped in two-feet of extra-thick honey-smoked bacon), smoked for three hours in a mesquite wood-burning oven, coated in corn dog batter, deep-fried, and served with sweet & spicy Thai dipping sauce. "Flaming Hot Double Decker Corn Dog" – a two-foot-long corn dog of Texas sausage (smoked with pecan wood, coated in cornbread batter), topped with cheddar cheese sauce and sprinkled with 'flaming hot' chips.
  • The Candy Factory: "Nitro Candy Pop" – cotton candy-coated nitro popped kettle corn (frozen with liquid nitrogen), flavored with grape, strawberry and blue raspberry.
  • Chicken Charlie's: "Burrito Funnel Cake" – a funnel cake (batter made from flour, sugar, milk, and eggs), topped with apple pie filling, caramel sauce, and a scoop of vanilla ice cream, sprinkled with cinnamon and powdered sugar; all stuffed inside a 14-inch flour tortilla and deep-fried, topped with whipped cream and more caramel sauce. "Fried Peanut Butter Meatballs" – three homemade meatballs dipped in cream peanut butter pancake batter, deep-fried, skewered on a stick, and drizzled with 'peanut butter pu pu sauce' and powdered sugar.
  • Bacon A-Fair: "Unicorn Leg" – a five-pound pork leg (fore shank or front leg of the pig), seasoned with olive oil and salt, smoked with local oak for 10 hours, and blowtorched for crispy skin. "Bacon Wrapped Blue Cheese Buffalo Potato" – 1½ pound Idaho potato, wrapped in 10-12 strips of bacon, smoked and stuffed with three pads of butter, sour cream, blue cheese crumbles, buffalo sauce, and fried chunks of bacon and two strips of bacon antennas.
  • Grant's Tasti Burgers: "Chile Relleno Pretzel Cheeseburger" – ‘Best on a Bun’ award winner: two grilled beef patties (seasoned with salt and pepper) topped with cheddar cheese, deep-fried chorizo patties, and a roasted picante pastilla pepper (stuffed with queso fresco, Monterey Jack and cheddar cheeses, battered and deep-fried), avocado and tomatoes on a pretzel bun slathered with chipotle mayo.

Extreme Burgers[edit]

Restaurant Location Specialty(s)
Holstein's Shakes and Buns Cosmopolitan of Las Vegas, Las Vegas, Nevada The Billionaire Burger, Al Pastor Burger
Bernie's Burger Bus Bellaire, Texas The Detention, The Fire Drill
Pig Pen Delicacy Long Beach, California Mac Daddy, Maple Jammin' Burger
Clinton Hall Manhattan, New York City Fondue Burger, Sombrero Burger
Mussel & Burger Bar Louisville, Kentucky Southern Belle, Cubano Burger
The Shannon Rose Ramsey, New Jersey The Murder Burger, 2nd Avenue Burger
Mel's Country Cafe Tomball, Texas Mega Mel Burger
The Original Dinerant Portland, Oregon Taco Burger, Donut Sliders

Island Eats[edit]

Restaurant Location Specialty(s)
Miguel's Cocina Coronado, California Green Chili Fried Chicken, Ensenada-Style Shrimp Tacos
A Lowcountry Backyard Restaurant Hilton Head, South Carolina Potato Chip Meatloaf, Shrimp and Grits
Bluewater Grill Avalon, California
7a Foods Martha's Vineyard Liz Lemon Sandwich, Meatball Sub Sandwich
Haleiwa Joe's Seafood Grill Haleiwa, Hawaii Sticky Ribs
Leon's World Famous B-B-Q Galveston, Texas Leon's Cut Sandwich, Leon's Pork Riblets
The Harbour Public House Bainbridge Island, Washington
Aracely Cafe Treasure Island, San Francisco, San Francisco, California Croissant French Toast, Crispy Pork Belly Benedict

A Taste of Time[edit]

Restaurant Location Specialty(s)
Green Door Tavern Chicago, Illinois Crispy Beef Sandwich, GDT Poutine
82 Queen Charleston, South Carolina Barbecue Shrimp and Grits, Fried Green Tomatoes
Bayley's Bait Shed Scarborough, Maine Lobster Flatbread, The Monstah
El Cholo Los Angeles, California Sonora Style Enchilada
Galatoire's Bourbon Street, New Orleans, Louisiana Crabmeat Au Gratin, Oyster and Bacon Brochette
Ringside Steakhouse Portland, Oregon Bone-In Rib Eye Steak with Lobster Mashed Potatoes
Gargiulo's Coney Island, Brooklyn, New York Spaghetti Pescatore, Spaghettini Sorrentina
Green Dragon Tavern Boston, Massachusetts Shepherd's Pie


Restaurant Location Specialty(s)
The Pig & Pint Jackson, Mississippi Brisket Barbecue Nachos, Baby Back Ribs
Top Round Roast Beef Los Angeles, California Beef & Cheese Sandwich, "Dirty Fries"
Speedy Romeo Lower East Side, New York City "Paul's Boutique", St. Louie
The Company Burger New Orleans, Louisiana Lamb Burger, Turkey Burger
Spinasse Seattle, Washington Tajarin al Ragu, Tomato Butter and Gnocchi
Veracruz Cafe Dallas, Texas Mole Xiqeño
Colt & Gray Denver, Colorado Grilled Pork Chop, Sticky Toffee Pudding
Tia Sophia Santa Fe, New Mexico Breakfast Burrito

Lots of Cluck[edit]

Restaurant Location Specialty(s)
Home Grown Atlanta, Georgia Comfy Chicken Biscuit, Crispy Chicken Sandwich
Dos Santos Denver, Colorado Chicken Tinga Tacos, Chilakation
The Crack Shack San Diego, California Mexican Poutine, Fried Chicken Oysters
Old Country Store Lorman, Mississippi Fried Chicken
J. Timothy's Taverne Plainville, Connecticut Dirt Wings, Chicken Pot Pie
Reno Logan Square, Chicago, Chicago, Illinois Oasis 01, The Pine
Yardbird Miami Beach, Florida Chicken N' Watermelon and Waffles
Beijing Noodle No. 9 Caesars Palace, Las Vegas, Nevada Beijing Chicken and Mushrooms, Salt and Pepper Chicken

Classic Combos[edit]

Restaurant Location Specialty(s)
Boulevard Bistro Harlem, New York City Double Cut Pork Chop, Seven Cheese Macaroni
Beasley's Chicken + Honey Raleigh, North Carolina Chicken and Waffles, Apple Pie à la mode
Charlie Gitto's The Hill, St. Louis, St. Louis, Missouri Spaghetti and Meatballs, St. Louis and Toasted Raviolis
Uncle Jack's Steakhouse Midtown Manhattan, New York City Surf and Turf
Biscuits + Groovy Austin, Texas Biscuits and Gravy
Ms. Cheezious Miami, Florida Short Rib Grilled Cheese and Tomato Bisque, Mackin Melt
Heaven on Seven Chicago Loop, Chicago, Illinois Shrimp and Grits with Beef Debris, Red Beans and Rice
Ballard Annex Oyster House Ballard, Seattle, Seattle, Washington Fish and Chips, Annex Burger

Country Cookin'[edit]

Restaurant Location Specialty(s)
Bully's Restaurant Jackson, Mississippi Ribs with Sausage, Red Beans and Rice (whole rack of pork ribs smoked with hickory, cherrywood and charcoal, served with sliced pork sausage, red beans and rice).
OBC Kitchen Lexington, Kentucky Pork Tenderloin (brined for 12 hours in chipotle peppers and maple syrup, smoked with oak wood, served with honey-bourbon glazed bacon); Cola-Braised Short Rib Tacos (topped with kale and horseradish cream sauce).
Early Girl Eatery Asheville, North Carolina "Porky Bowl" (pulled pork topped with smoky bacon gravy, homefries, scrambled eggs and cheese); "Early Girl Benny" (salted country ham topped with fried green tomatoes, arugula, poached eggs and hollandaise sauce).
Kountry Kitchen Soulfood Place Indianapolis, Indiana Homemade Meatloaf (topped with spiced ketchup and served with candied yams and cornbread).
Rancho Nipomo Santa Maria, California "Santa Maria Fries" (fries topped with red oak smoked tri-tip meat, Colby Jack and nacho cheese, pinto beans and pico de gallo); Tri-Tip Sandwich (tri-tip grilled with Japanese chilies and salsa on a telera roll).
Middleton Place Restaurant Charleston, South Carolina farm-to-table since the 1700s: Catfish Stew (on a bed of Caroliba Gold rice); Shrimp and Grits (made with shrimp stock, diced bell peppers, onions and smoked cured ham).
Whistle Stop Cafe Juliette, Georgia Featured in the movie Fried Green Tomatoes: Fried Green Tomato Sandwich (topped with country bacon and Swiss cheese sweet potato sticks); Country Fried Steak with Cream Gravy (served with purple hull peas, collard greens and baconfat cornbread).
Maglieaux's Riverfront Restaurant Natchitoches, Louisiana Hen and Andouille Gumbo (award-winning dish); Shrimp and Grits (local shrimp in a white wine chicken broth on top of garlic and cheddar cheese grits).

All in the Family[edit]

Restaurant Location Specialty(s)
Ralph & Rickey's Pizzeria South Philadelphia, Philadelphia, Pennsylvania Cheesesteak Stromboli (filled with chopped steak, onions, mozzarella cheese and homemade tomato sauce); Sausage, Pepper, Mushroom, and Steak Sandwich.
Guelaguetza Restaurante Koreatown, Los Angeles, Los Angeles, California Cheesy Enchiladas de Coloradito (stewed chicken enchiladas smothered in molé made with mashed plantans, guajillo chilles, chicken broth and chocolate); Chilaquiles de Mole Negro (refried tortilla chips topped with cheese and three chiles black molé).
Sam Lagrassa's Boston, Massachusetts "World's Number One Sandwiches": Pastrami and Corned Beef Combo (topped with Russian dressing, Swiss cheese and homemade coleslaw on rye bread); "Diablo Pastrami" (cold-smoke Romanian pastrimi topped with bacon, cherry peppers, red onions, secret barbecue sauce and chipotle mayo on a toasted bun).
Graziano's Family Butchery Miami, Florida Lechoncito (Argentinan pig roast grilled with quebracho wood, topped with chimichurri); Provoleta a la Parilla (grilled aged provolone cheese, served on a hot plate with tomatoes).
Michael's of Brooklyn Brooklyn, New York "The Smash Job" (off-the-menu secret veal parmesan with filetto di pomodoro sauce made with onions, prosciutto, tomatoes and basil); Chicken Rollatini (stuffed with mozzarella and prosciutto, topped with marsala sauce).
Gus's Barbecue South Pasadena, California Barbecue Pork Nachos (tortilla chips topped with 9-spice rubbed pulled pork, house-made cheese sauce, bacon jalapeno baked beans, and jack cheese and mozzarella); "Barbecue Picnic Platter" (smoked baby back pork ribs, fried chicken and beef brisket with choice of three sides).
Café Adelaide New Orleans, Louisiana Shrimp and Tasso Corndogs (shrimp dipped in tasso ham corndog batter smothered with a creamy hot sauce dip, served on a bed of five-pepper jelly).
Terilli's Dallas, Texas "Itala-chos" (the Italian nacho: deep-fried pizza dough chips topped with homemade red sauce, ground sausage, mozzerlla, goat cheese, chicken chunks, sundried tomatoes, and pesto).

Farm to Feast[edit]

Restaurant Location Specialty(s)
Root Down Denver, Colorado "Colorado Lamb Burger" (North African spiced grilled local lamb patty topped with bacon, goat cheese, a fried egg, spiced Moroccan jam and lemon garlic mint yogurt sauce on a toasted brioche bun.
Jack Allen's Kitchen Austin, Texas Chicken-Fried Beef Rib (local sous vide beef rib, chicken-fried and smothered in green chili cream gravy, served with smashed potatoes); Bacon-Wrapped Quail Legs (with peach and jalapeno jam).
Stone House at Stirling Ridge Warren, New Jersey Lardo-Wrapped Tuna Loin (topped with roasted local tomtatoes, sunchokes and green beans sauteed in fish sauce); Tomato Braised Beef Short Rib (served on a bed of locally milled polenta and sauteed broccoli rabe).
Bell Book & Candle West Village, Manhattan, New York Thursday Spacial Fried Chicken (24 hour salt-brined, spiced-chervil buttermilk battered and deep-fried, served with mashed potatoes and grilled asparagus); Burrata (house-made buffalo mozzarella stuffed with whipped creme fresh and garlic confit paired with garden blisteted cherry tomatoes, basil and balsamic vinegar).
Joseph Decuis Roanoke, Indiana "Takeda Reserve" (locally raised Japanese wagyu beef, 5-ounce grilled medium-rare, sliced and drizzled with demiglace, and served with sauteed veggies on a bed of robuchon potatoes); Wagyu Toast (taleggio mousse seared, top round wagyu paper-thin slices and friseé on char-grilled toast).
Lick Honest Ice Creams Austin, Texas Roasted Beets and Mint Ice Cream (made with, cream, milk, sugar, roasted beets, mint and brown rice syrup in a homemade waffle cone paired with a scoop of dark chocolate, olive oil & sea salt and sweet potato pie ice cream); "Honest Ice Cream Sandwich" (vanilla bean ice cream in between a chocolate cake cookie).
Cucina Enoteca Del Mar, California "Summer Squash and Squash Blossoms Pizza" (sour dough topped with olive oil, homemade garlic, basil mozzarella, parmesan cheese, heirloom tomatoes, and squash blossoms); "Basil Pisco Sour" (pisco or Peruvian grape brandy shaken with basil, lemon, lime, and egg white and simple syrup with thyme, white peach bitters garnished with a purple basil flower).
Farm & Table Albuquerque, New Mexico "Tortilla Burger" (local grilled beef tenderloin patty wrapped in a flour tortilla with tucumari cheddar, and toasted green chiles, served with pinto beans and fries).

Rise and Dine[edit]

Restaurant Location Specialty(s)
Batter & Berries Chicago, Illinois French Toast Flight" (four slices of their signature French toast (thick-but brioche bread egg, milk & cream, cinnamon, nutmeg, clove and vanilla bean paste), one topped with caramel, one with strawberries, one with lemon zest, and one with blueberries; all flavors are also in the batter; served with whipped maple butter and real maple syrup).
Besaw's Portland, Oregon Established 115 years ago: "Breakfast Burger" (grilled pork patty topped with beef bacon, apple butter, argula, and a sunny-side-up egg on a butter toasted brioche bun); "Dream Cakes" (cinnamon roll pancakes baked with cinnamon butter swirl, topped with cream cheese icing, crushed walnuts and a sticky toffee sauce).
Cici's Westlake Village, California Blueberry Cheesecake Pancakes (batter made with cream cheese, vanilla, butter and heavy cream, topped with blueberry coulis, and cream cheese mousse, whipped cream and an almond crumble); Piña Colada Pancakes (coconut pancakes topped with mascarpone cheese creamy topping, pineapple chunks, toasted coconut and whipped cream).
Café Lift Philadelphia, Pennsylvania "Cheesesteak Egg Panino" (grilled shaved short rib, caramelized onions, provolone cheese, 'Carter Mayo' or mayo with secret hot sauce, and a fried egg on a toasted pretzel bun); "Polish Benedict" (English muffins topped with smoked sliced kielbasa, sauerkraut, homemade whole grain mustard hollandaise and poached eggs).
Café Kacao Latin Cuisine Oklahoma City, Oklahoma Huevos Rancheros (marinated spicy ground chorizo in a flour tortilla topped with two fried eggs and with rancharo sauce made with tomtatoes, guajilo chilies, bell peppers, onions and chicken broth); "Cobanero Omelet" (omelet folded with marinated carne asada, black beans and pico de gallo, topped with cabanero chili sauce, served with fried potatoes).
High Street on Hudson West Village, New York City, New York Pastrami and Hash (sliced grilled pastrami and fried pastrimi-spice hashbrown topped with red & green pepper softito, scrambled eggs and Russian dressing on a toasted poppyseed Kaiser roll); "The Bodega" (pork sausage patty topped with scrambled eggs, cheese and hot pepper mayo on a sage & black pepper biscuit).
The Front Porch Cafe Miami, Florida Kimchi Breakfast Tacos (scrambled eggs, cheese, house-made kimchi mixed with bell peppers and ciltratro, drizzled with a garlic siriacha barebcue sauce in two flour tortillas), "Sicilian Omelet" (eggs cooked with peppers, onions, sage & thyme ground sausage, sweet marinara and mozzarella).
Goody Goody Diner St. Louis, Missouri Since 1948: Chicken and Waffles (five secret battered deep-fried jumbo chicken wings and a secret buttermilk battered Belgium-style waffle); "The Slinger" (two burger patties, topped with eggs, fried potatoes, beef chili and shredded cheddar cheese).

More Bite For the Buck[edit]

Restaurant Location Specialty(s)
Mac's Local Eats St. Louis, Missouri "Dirty Sancho" (three dry-aged smashed grilled pork patties topped with salsa negra aioli (made with guajillo peppers, pork fat, garlic, piloncillo or brown sugar cane, and mayo), pepper jack cheese, bourbon-molasses pickled jalapenos, and shaved onions on a toasted brioche bun); Double Pimento Burger (two smashed beef patties topped with homemade pimento cheese and a pickled fried green tomato).
Tart Fairfax, Los Angeles, California If you jump in the hotel pool fully clothed, you get 50% off your meal: Breakfast Burrito (a flour tortilla stuffed with eggs, cotija cheese, ground chorzio, and deep-fried homefries with hatch chilies & caramelized onions); Crab-Potato Benedict (thick-cut fried potatoes topped with blue crabmeat mixed with parsley & hot sauce, poached eggs and Hollindaise).
Nottoli & Son Italian Sausage Shop & Deli Chicago, Illinois Owned by former pro wrestler George Nottoli & family for 70 years: Italian Beef and Sausage Combo Sandwich (top round beef rubbed with garlic and Italian seasonings paired with grilled Italian fennel sausage topped with roasted peppers on an Italian bread); "Mama Rita's Meatloaf Sammich" (ground beef & pork, breadcrumbs, ketchup and spices with Munster cheese on top, baked and sliced on garlic chibata bread).
Bollywood Theater Portland, Oregon Vada Pav (potato sliders made with curry leaves, black mustard seeds, garlic turmeric and purueed russet potatoes; shaped into balls, dipped in rice & chickpea flour and deep-fried, topped with green & red curry sauce on toasted pav buns); Gobi Manchurian (cauliflower battered and deep-fried, topped with a ketchup-based Manchurian sauce).
White Swan Public House Seattle, Washington "Poutine O' The Sea" (fries topped with clams in the shell, bacon, scallions and chowder gravy made with butter, bacon, onion, celery, white wine, flour, fish stock, little neck clams, and cream); "One Buck Shucks" (your choice of oyster for a dollar, served on ice with homemade horseradish cocktail sauce and pickle-back mignonette).
Chow Daddy's Kitchen and Bar Hilton Head, South Carolina Fried Chicken Tacos (flour tortilla filled with chicken breasts that are smoked, dipped in spicy buttermilk & deep-fried; mixed greens, avocado, garlic aioli and siriacha-honey-mayo); Pulled Pork Taco (smoked pulled pork topped with avocado and white barbecue sauce in a grilled flour tortilla).
Herbs & Rye Restaurant Las Vegas, Nevada Half-off meals & drinks during Happy Hour: 18-Ounce Rib Eye Steak (seasoned with balsamic butter and char-grilled angus beef served with a "free side" of whiskey smashed potatoes); "Blood and Sand" (Scotch, vermouth, cherry liqueur, and orange juice in a chilled cocktail glass with a charred orange peel garnish).
The Pantry Restaurant Santa Fe, New Mexico Since 1948: Stuffed French Toast (Texas toast dipped in eggs, cream & cinnamon, coated in corn flakes and stuffed with cream cheese and berries, topped with blueberry & strawberry compote and powdered sugar).

Season 14 (2017-2018)[edit]

Note: This season started on September 3, 2017 and ended on January 14, 2018.

California Dreamin'[edit]

Restaurant Location Specialty(s)
Bull Taco San Elijo State Beach, Cardiff, California 'Inauthentic Mexican': "LBC Taco (Lobster, Bacon and Chorizo Taco)" – fresh lobster tail meat cooked on the flattop with bacon and ground soy chorizo sausage, seasoned with special spice blend (salt, black pepper, ginger, sugar and red pepper), topped with diced onions, cilantro, and shredded cabbage, drizzled with chipotle sour cream and a cilantro avocado tomatillo vinaigrette, and served on a hand-formed corn tortilla. "Baja Fish Taco" – halibut (dipped in seasoned tempura batter and dredged in panko crumbs), deep-fried and topped with cabbage, onions and queso fresco, drizzled with chipotle sour cream.
Campo Mammoth Mammoth Lakes, California "Camp Pizza" – VPN-style pizza, hand-tossed dough topped with tomato sauce (made with olive oil, basil and San Marzano tomatoes), imported buffalo mozzarella cheese, prosciutto, Italian sausage, salami, and pancetta, and baked in a wood-fire oven. "Bucatini Carbonara" – homemade bucatini pasta in a creamy carbonara sauce (made with guanciale (cured pork jowl), thin-sliced bacon, an eggs, milk and cream mixture), finished off with grated Grana Padano cheese and fresh parsley.
Stout Hollywood, California Craft Beer & Burgers: "Stout Burger" – a fresh-grind 50/50 blend of brisket & chuck beef patty, grilled on flattop and topped with gruyere and blue cheese, rosemary-seasoned bacon, caramelized onions, and sliced tomatoes (seasoned with olive oil, salt, pepper and roasted in oven) on a toasted brioche-Portuguese bun with horseradish cream. "The Goombah" – patty topped with smoked mozzarella and parmesan cheese, and imported roasted prosciutto crumbles, on a lemon-basil aioli toasted brioche-plus bun.
Hawker Fare Mission District, San Francisco, California Asian Street Food: "Mee Kati" – rice noodles in a red curry paste broth (made with lemongrass, galangal, shrimp paste, red Thai chilies and secret spices), deglazed with coconut milk, fermented soy bean paste, and beaten eggs, served in a bowl, garnished with bean sprouts, crispy onions, cilantro, and lime. "Thai Gai Tad (Fried Chicken)" – chicken pieces (marinated in fish sauce, ground garlic, white pepper and oyster sauce, battered in flour and sparkling water mixture), quickly pan-fried, and coated in Nam Prik Pao (homemade chili jam), served with a side of lime.
Los Arroyos Montecito, California "Red Posole" – posole (made with pork butt boiled with onions and bay leaves), chili guajillo, chile de arbol, (blended with onions, oregano, cloves, and garlic), mixed together with chopped pork and hominy, served in a bowl, topped with radish, cilantro shredded cabbage and sliced avocado. "Havana Margarita" – habanero-infused tequila, coconut milk, and passionfruit juice, served in a chili-salted rim glass with a lime wedge. "Chili Relleno Burrito" – a grilled pasilla pepper stuffed with queso fresco, coated in egg batter and pan-fried, served in a large flour tortilla with black beans, shredded jack cheese, covered in red sauce with avocado and red rice.
Phil's Fish Market & Eatery Moss Landing, California "Cioppino" – seafood stew (made with olive oil, onions, salt, pepper, red chili flakes, basil, locally grown tomatoes—tomato chunks, crushed tomatoes and tomato puree, finished off with clams, mussels, scallops, shrimp, crab, calamari, and cod fish), and garnished with fresh parsley, served in a large bowl with a lemon wedge.
Surfrider Café Santa Cruz, California "The 4 Mile" – (named after a nearby surf spot) a tri-tip sandwich consisting of tri-tip (rubbed with crushed black pepper, coarse salt, garlic, onion and paprika), cooked in a sous vide for 48 hours, sliced and grilled, topped with gorgonzola cheese, and fried onion strips (made with Montreal seasoning, black pepper and salt, dredged in a seasoned flour and deep-fried), placed on fresh-baked toasted sourdough bun with steakhouse mayo (made with spices, mayo, steak sauce and hot sauce).
Goose & Gander Napa Valley, St. Helena, California "New York Steak" – dry-aged New York strip streak (basted in butter infused with garlic, rosemary, thyme, and shallots), char-grilled to medium-rare and sliced, topped with CO2 foamed béarnaise sauce (made with white wine, shallots, fresh tarragon and tarragon vinegar, whipped in blender with egg yolks and salt), served with smashed fingerling potatoes sautéed in beef fat with asparagus. "Cucumber Collins" – cucumber vodka, fresh cucumbers, huckleberries, and seltzer, served in a tall cocktail glass. "Roasted Half Chicken" – half young chicken roasted in the oven and topped with morel cream sauce (made with dry morels, cremini mushrooms, fresh thyme, vinegar and cream, then blended), served with smashed peas (mixed with butter, chopped parsley, tarragon and chervil), garnished with sautéed miatakes, and pea shoots.

Aloha, Hawaii[edit]

Restaurant Location Specialty(s)
Lava Lava Beach Club Kapaa, Kauai, Hawaii "Kalua Pork Sandwich" – pork butt (placed on banana leaves and rubbed with volcanic salt, liquid smoke, chopped ginger and whole green onions), braised in oven with water for 4 hours, pulled, grilled on flattop with a guava barbecue sauce (made with ketchup, molasses, brown sugar, cider vinegar and guava sauce), a grilled pineapple slice, and coconut-wasabi coleslaw (made with shredded white, green and purple cabbage, wasabi paste, sugar, rice wine, lemon juice, coconut milk and toasted coconut flakes), on a toasted Hawaiian sweet roll, served with fries. "Pineapple Fried Rice" – fried rice (made with day-old white rice, oyster sauce, soy sauce, sesame oil, diced carrots, garlic, ginger, green onions, pineapple and pre-fried egg slices) topped with slices of grilled skirt steak in a 48-hour teriyaki marinade (made with soy sauce, brown sugar, chopped garlic, ginger and green onions), garnished with pineapple chunks and eatable flowers, served in a hallowed out pineapple bowl.
Puka Dog Koloa, Kauai, Hawaii Hawaiian Style Hot Dogs: "Puka Dog" – a char-grilled Polish sausage served stuffed inside a unique freshly baked Hawaiian sweet bun with a puka (hole) in the middle, toasted on custom hot spikes called ‘toaster rods’, filled with mango relish (made from mangos, sugar, a thickener), spicy garlic-lemon secret sauce, and local passionfruit mustard.
Roy Yamaguchi's Eating House 1849 Honolulu, Oahu, Hawaii Owned and operated by celebrity chef Roy Yamaguchi; housed in an old sugar plantation (first restaurant to open in Hawaii was in 1849): "Plantation Paella" – Arborio rice (stewed with olive oil, onions, white wine, chorizo, diced tomatoes, pureed tomatoes, lobster stock, chicken stock, clam juice, chicken, shrimp, clams, and Portuguese sausage), garnished with green beans and crispy garlic. "First Break" – coconut vodka, coconut water, strawberries and garnished with shaved coconut, served in a mason jar with a lemon wedge and a cherry. "Huli Huli Pork" – pork belly cooked for 24 hours in a sous vide, sliced, soaked with a Korean sauce (made with gochujang, garlic, ginger, vinegar, onion, ginger, soy sauce and sesame oil), grilled and drizzled with a sweet & spicy glaze (made with gochujang, honey, red wine vinegar, granulated sugar, sesame oil and macerated garlic), plated on a bed of lettuce with Korean veggies and garnished with sesame seeds.
He'eia-Kea Pier General Store Kaneohe Bay, Oahu, Hawaii "Loco Moco" – 80/20 ground beef (mixed with sliced onions, black pepper, eggs and breadcrumbs) formed into a patty, grilled in a pan, topped with a fried egg and brown gravy (made with sautéed carrots, celery and onions, water, beef base and a roux), served on top of sticky white rice on a paper plate, garnished with green onions. "Laulau Pork" – pork butt chunks seasoned with Hawaiian sea-salt, wrapped with taro leaves and a tea leaf steamed overnight, and served with sticky rice and macaroni salad.
Side Street Inn on Da Strip Waikiki, Oahu, Hawaii "The Works Fried Rice" – white rice (stir-fried in a hot wok with diced bacon, Portuguese sausage, lap cheong—Chinese sausage, hondashi—bonito—fish flavoring, oyster sauce, peas, carrots, char siu—sweet barbecue pork, kimchi and green onions). "Spice Garlic Fried Chicken" – chicken pieces (marinated for half a day in beaten eggs, garlic salt, and Korean chili flakes, battered in flour and cornstarch, and deep-fried), coated with a sweet & spicy sauce (made with soy sauce, sugar, garlic and Korean chili flakes), served on top of a bed of lettuce and shredded white cabbage.
Tanioka's Seafood and Catering Waipahu, Oahu, Hawaii "Spicy Ahi Tempura Poké Bowl" – ahi tuna chunks (soaked in shoyu poke sauce) and battered with Okinawa sweet purple potatoes, sweet white onions, carrots, broccoli, and shredded imitation crab, (tempura batter made from flour, cornstarch, sugar, baking powder, salt and ice), topped with fresh sushi-grade ahi tuna (mixed with mayo, salt, shoyu, sesame oil, sambal chili sauce and green onions), served in a bowl with sushi rice, topped with shredded nori seaweed, and shrimp tempura. "SPAM Musubi" – sliced SPAM and cooked in soy sauce, sugar, and mirin—sweet Japanese wine, served atop sushi rice shaped in a traditional musubi rectangle, and strapped down by nori.
Sam's Ocean View Restaurant & Bar Kapaa, Kauai, Hawaii "Fish and Chips" – fresh-caught local mahi-mahi fish, (seasoned with salt and pepper, dredged in flour and battered with flour, cornstarch, baking soda, baking powder, an egg and light beer), deep-fried and served with double-fired fries, coleslaw and tartar sauce. "Li Hing Mui Margarita" – li hing mui (powder made from dried plum skins pickled in a licorice flavoring and sugar), tequila, fresh lime juice, li hing mui-infused vodka, and agave are shaked with ice, and served in a li ming mui salt rimmed glass, garnished with a lime wedge.
Nico's Pier 38 Honolulu, Oahu, Hawaii "Furikake Pan-Seared Ahi" – two slices of 8-ounce ahi tuna loins (seasoned with furikake seasoning—Japanese spice made with dry seaweed, sesame and other seasonings), seared in a hot pan to a rare doneness, drizzled with a special aioli, and served with nola greens with lemon-miso dressing and a scoop of steamed white rice.


Restaurant Location Specialty(s)
Fancy's on Fifth Oyster Dive & Burger Bar Avondale, Birmingham, Alabama "Flying Pig" – beef patty grilled on the flattop, topped with pimento cheese spread and two slices of grilled pork belly (roasted with onions, herbs, and local beer—Avondale’s Missy Fancy Ale), and homemade smoky-tangy barbecue sauce, served on local-made sesame seed toasted bun. "Tuna Ramen Burger" – sushi-grade tuna (pan-seared with black & white sesame seeds), topped with a ginger remoulade slaw, served on deep-fried ramen noodle buns, garnished with crushed wasabi peas and diced red peppers.
The High Dive Bar & Grill San Diego, California 'An Upscale Dive Bar': "The Kraken" – one-pound of ground beef, grilled on the flattop and topped with caramelized onions, six pieces of bacon and blue cheese, served on two toasted sriracha peanut butter & jelly (made from strawberries and sugar) sandwiches used for buns. "Hot Mama" – angus beef patty (seasoned with salt and pepper), grilled on the flattop and topped with roasted jalapenos, pasilla, and serrano peppers, and shredded Oaxaca cheese mixed with ground pork chorizo, served on toasted brioche buns with jalapeno aioli.
Se-Port Deli East Setauket, Long Island, New York Food Paradise Narrator Jesse Blaze Snider’s favorite deli with a hero sandwich named after him: "The Snider" – two portions of honey mustard chicken salad (made with chicken dredged in flour and breadcrumbs, deep-fried and tossed in a sauce made from mayonnaise, spicy mustard, honey and secret spices), topped with melted mozzarella and deep-fried bacon on a toasted garlic hero roll. "The Piccininni" – (named after a local high school wrestling champ) sliced chicken cutlet, topped with bacon, mozzarella cheese, fries, coleslaw, Russian dressing and homemade beef gravy on a toasted hero roll.
Cheesie's Pub & Grub Chicago, Illinois "El Jefe" – a taco inside a sandwich inside a quesadilla: slices of Chihuahua cheese on two inch-thick slices of butter-toasted Texas toast that’s been slathered with sour cream and topped with taco-seasoned ground beef, black olives, de-seeded jalapenos, tomatoes, and corn chips, and stuffed inside a cheddar and jack cheese filled grilled tortilla. "The Gladys" – named after singer Gladys Knight: fried chicken tenders, topped with bacon and honey mustard sauce, served on melted Gouda cheese topped waffle buns with a side of syrup.
The Local Peasant Woodland Hills, California "Buttermilk Fried Chicken Sandwich" – two pieces of boneless chicken breast (marinated in buttermilk and Louisiana hot sauce, dredged in a flour mixture of garlic powder, chili powder, paprika, and lemon-pepper), flash-fried and topped with a Ranch-jalapeno aioli, tomatoes and shredded lettuce, served on cheddar and jalapeno-stuffed toasted buns. "En Fuego El Diablo" – rum, agave, lime juice and muddled blackberries, mixed with jalapenos, served in a short cocktail glass with a jalapeno and blackberry skewer. "Deep Fried Fluffer Nutter" – brioche bread is topped with peanut butter, bananas and marshmallow spread, dredged in flour, egg-wash and panko crumbs, and deep-fired, finished with a sprinkle of sea salt.
La Torta Gorda Mission District, San Francisco, California "Pierna Enchilada Torta" – carnitas (shredded pork leg meat) mixed with adobo salsa (made from Mexican guajillo chilies, boiled with water, white onions, bay leaves, cumin and fresh garlic, then blended), topped with red onions, jalapenos, and slices of queso fresca cheese, served on a traditional Mexican telera bun, spread with re-fried beans, mayo and fresh avocado. "Mega Cubana Torta" – grilled chicken milanesas (breaded chicken cutlets), sliced turkey, ham, grilled beef sausage, ground longaniza sausage mixed with eggs and topped with a slice of melted American cheese, red onions, queso fresco, jalapenos, carnitas, and avocados on a refried bean-spread telera bun.
Biker Jim's Gourmet Dogs Denver, Colorado "Rattlesnake Pheasant Dog" – ground rattlesnake and pheasant meat sausage (grinded with sage and jalapeno), char-grilled and topped with a Malaysian curried jam (made with tomato sauce, pineapple, curry, and harissa powder), caramelized onions (sautéed with cola), deep-fried onions, cilantro, and charred local diced cactus leaf (soaked in a spicy sauce), served on toasted hoagie bun. "B.A.T. Dog" – (bacon, avocado, tomato dog): hard-smoked pork sausage (grinded with bacon bits and cheddar cheese), char-grilled and topped with tomato cream cheese, avocado puree, bacon, and caramelized onions on a hoagie roll.
Miss Shirley's Café Roland Park, Baltimore, Maryland "All In The Club Grilled Cheese" – chicken breasts (marinated in olive oil, lemon juice, basil and mint), grilled and layered with two crab cakes (made from jumbo lump crab meat, egg, Tabasco sauce, Old Bay seasoning, roasted red peppers, parsley and cracker meal) topped with bacon and smoked country ham, bib lettuce and yellow & red tomatoes, served on three thick slices of butter-toasted sourdough with Swiss and sharp white cheddar with ‘comeback sauce’, a spiced mayo-based sauce.

No Taste Like Home[edit]

Restaurant Location Specialty(s)
Darrow's New Orleans Grill Los Angeles, California "Filé Gumbo Yaya" – gumbo (made from a roux, onions, garlic, green bell peppers, cayenne pepper, chicken sausage, smoke andouille sausage, Gulf shrimp, Louisiana blue crab, filé—sassafras root spice), topped with a scoop of jambalaya (made with tomatoes, chicken, onions, celery, green bell peppers, chicken sausage, andouille and white rice), served in a large bowl. "Surf & Turf Po’Boy" – slow-cooked angus beef brisket and grill Gulf shrimp, topped with shredded lettuce, tomatoes and pickles drizzled with ‘alligator sweat’ (a secret tangy green sauce), served on homemade French bread.
Memphis BBQ Co. Atlanta, Georgia "Memphis-Style Baby Back Ribs" – a whole rack of baby back pork ribs (rubbed with secret spices and yellow mustard), smoked with pecan wood, and slathered with homemade barbecue sauce (a ketchup-based sauce with vinegar, honey and Worcestershire sauce), served corn on the cob, collard greens and cornbread. "Jumbo Pulled Pork Sandwich" – pork butt (rubbed with secret spices and mustard), smoked and pulled, topped with barbecue sauce and coleslaw on a toasted bun, served with fries.
90 Miles Cuban Café Chicago, Illinois "Cubano" – boneless pork leg (marinated for 12 hours in black pepper, cumin, bitter orange and garlic), roasted in oven for 7 hours, sliced, and served with ham, Swiss cheese, pickles, and yellow mustard on panini-pressed buttered Cuban bread with a side of plantain chips. "Guajirito" – grilled thin-sliced steak, topped with grilled onions, Swiss cheese and mojo (sauce of garlic and citrus), house-made chimichurri, shredded lettuce and tomatoes, served between mashed and deep-fried plantain buns.
Fred's Downtown Philly Cheesesteaks Plano, Texas "Philly Cheesesteak" – grilled thinly sliced sirloin steak, chopped and cooked on the flattop with thinly sliced onions, topped with sliced provolone cheese, served on a Philadelphia amorosa roll, optional drizzled of signature secret ‘house sauce’. "Schuylkill" – grilled sirloin chopped with onions, chicken, Italian sausage, bacon, and mozzarella sticks, topped with white American cheese on an amorosa roll.
Slim's Last Chance Seattle, Washington "Texas Red" – Texas-style no beans beef chili (made with 80/20 ground beef, sautéed sweet onions, seasoned salt, chopped red bell peppers, jalapenos, garlic, ‘‘Pabst Blue Ribbon’’ beer, secret seasoning blend with chili powder, and ketchup, corn mesa flour, and achiote—a red paste made from annatto seeds), served on top homemade cornbread, topped with shredded cheddar and jack cheese (melted with a blowtorch), finished off with diced tomatoes, cilantro, sour cream and tortilla chips. "Brisket and Beans" – chili with beans (made with par-smoked beef brisket chunks, beer, Texas red chili, fire-roasted tomatoes, spicy enchilada sauce and kidney beans), served a top of creamy grits, topped with cilantro and a whole roasted jalapeno.
Dos Toros Taqueria Brooklyn, New York San Francisco Mission-Style Burritos: "Carnitas Burrito" – a massive steamed flour tortilla fused with a one-ounce slice of Monterey Jack cheese stuffed with pinto beans (cooked with salt, cilantro, garlic and water), yellow rice, carnitas (seared pork slow-roasted for 3 hours), salsa verde, guacamole, sour cream, and pico de gallo), rolled and wrapped in foil. "Carne Asada Tacos" – grilled flat-cut carne asada, topped with guacamole, pico de gallo, served on a cheese steamed on corn tortilla, drizzled with spicy habanero sauce.
Emmit's New York City, New York Chicago-inspired food: "Deep-Dish Pizza" – house-made dough topped with slices of mozzarella cheese, ground hot Italian sausage, green peppers, onions, mushrooms, and homemade tomato sauce (vine-ripened tomatoes, basil, chopped garlic cloves, oregano, salt and pepper; stewed for three days), baked in a deep-dish pan, finished off with grated Romano cheese, parmesan cheese and chopped basil.
Rex Fifteen Sixteen South Street, Philadelphia, Pennsylvania Southern Food: "Southern Fried Chicken" – chicken parts (brined in Southern sweet tea, sugar, orange, lemon, bay leaves, and peppercorns), double-dredged in secret spiced flour and buttermilk, deep-fried and served with a side collard greens (stewed with onions, garlic, red pepper flakes, and ham hocks) and homemade hot cucumber salad.

Food Paradise XL[edit]

Restaurant Location Specialty(s)
Nicky Rottens Bar & Burger Joint Coronado, California "Da Ultimate Burga Challenge" – 2 ½ pound cheeseburger: 2 pounds of Grade A ground sirloin beef patty (seasoned with Spanish paprika and char-grilled), topped with four slices of American cheese, shredded lettuce, tomatoes, onions and ‘rottens sauce’ (made from ranch dressing, mayonnaise, and pickle relish) on a custom super-sized locally baked butter-toasted bun, served with a pound of fries. Challenge rules: Finish it in 30 minutes and its free; get your name engraved on the board and a T-shirt.
Milkjam Creamery Minneapolis, Minnesota "Jam Bun Royale" – an ice cream sandwich (with a scoop of Milkjam (vanilla ice cream made from caramelized milk and goat’s milk), topped with honey roasted almonds, toasted marshmallows and homemade salted caramel sauce layered between two locally baked glazed donuts with chocolate ice cream. "Ridin’ Duuurty" – a custard-based ice cream (made with Oreo milk, Oreo (chocolate sandwich cookie) chunks and salted peanut butter mousse chunks). "All of Them" – ice cream platter of every flavor (a scoop of Doo Wop, Thai Tea, Milkjam, PB Versus Everybody, Cashew Acai, Black, Rainbow, etc.) with their very own topping (sea salt & olive oil, honeycomb candy, coffee brittle, toasted almonds, rainbow sprinkles, Fruity Pebbles, berry sauce, chocolate fudge, caramel whipped topping, black cherries, black caramel and salted caramel, etc.), served on a bed of waffle and sugar cone pieces on a large tray.
Pizza Barn Pasta & Wedges Yonkers, New York Home of the Super Slice: "Mac and Cheese Super Slice" – a two-foot-long super slice of pizza: hand-shaped pizza dough topped with olive oil, grated Romano cheese and shredded mozzarella cheese, and homemade elbow pasta mac and cheese (mother’s secret recipe), par-baked in the oven, layered with American cheese, baked again and sliced. "Cheeseburger Super Slice" – dough topped with mozzarella, beef patties, slices of American cheese, and cheese fries.
Jimmy's Famous Seafood Baltimore, Maryland "The Seafood UFO" – a 7-pound seafood sandwich with 13-inch pizza-oven baked buns: homemade crab cakes (made with local blue crab meat, eggs, mayonnaise, secret seasonings, breadcrumbs and parsley), formed into a 2-pound patty, buttered and baked in oven, topped with shrimp salad, fried shrimp, fried oysters, crab dip, lettuce, tomatoes, and Chesapeake mustard on a house-made UFO-shaped gargantu bun. "Jimmy’s Famous Stuffed Lobster" – a 7-pound steamed lobster, stuffed with crab cake mix, jumbo shrimp and jump scallops, drizzled with melted butter and secret seasoning, roasted in the oven and served on a bed of lettuce on a platter with lemon wedges and melted butter.
Lulu's Bakery & Café San Antonio, Texas "The Texas Ranger" – a 21-ounce Chicken Fried Steak (three 7-ounce tenderized cubed angus steaks, double dredged in seasoned flour—paprika, garlic powder, salt, onion powder, double dipped in buttermilk, and deep-fried), topped with homemade cream gravy, served on a pizza platter with soft rolls. "World Famous Three Pound Cinnamon Roll" – a massive freshly baked cinnamon roll (made from 100 pounds of dough, rolled and layered with cinnamon-sugar and 4-pounds of melted butter), sliced into 27 cinnamon rolls, layered with butter and 8-ounce of icing.
The Greek Village Grille Lakewood, Ohio "Mount Olympus Gyro" – 7-pound gyro consisting of three kinds of gyro meats: a pound of chicken (thinly sliced chicken breasts, pork butt, and beef sirloin seasoned with lemon pepper, garlic salt, dried Greek oregano, and salt and pepper, speared on a skewer and roasted on a rotisserie), along with sliced lamb, topped with a pound of homemade tzatziki sauce (made with 100% Greek yogurt), a pound of sliced red onions, tomatoes, shredded lettuce and fries rolled in a 12-inch grilled pita. (Gyro Challenge: you have one hour to finish it and it’s free! There’s been 524 attempts and not one completion.)
Iguana's Burritozilla San Jose, California "Burritozilla" – a 5-pound 18-inch long burrito: three 14-inch flour tortillas stuffed with char-grilled sliced carne asada steak (marinated overnight in soy sauce, red wine vinegar and spices), Spanish rice (made with deep-fried white rice, tomato sauce, onions, garlic, a gallon of water and secret spices), frijoles (re-fried beans spiced with salt, white pepper, garlic powder and cooked for an hour, onion sautéed in soy bean oil are added and everything is mashed), handmade salsa (fresh diced tomatoes mixed with serrano chilies, onions and cilantro), guacamole (made with avocados, cilantro, onions, tomatoes and jalapeno juice), and secret ‘Zilla Sauce’ (or ‘orange sauce’), rolled and served with tortilla chips. "Carne Asada Nacho Fries" – two-pounds of extra crispy fries topped with sliced grilled carne asada steak, nacho cheese sauce, guacamole, sour cream and Zilla Sauce.
Sayler's Old Country Kitchen Portland, Oregon Home of the 72 Ounce Steak: "72 Ounce Steak" – prime top sirloin beef, seared on the flattop, rubbed with a house seasoning (salt, pepper, paprika, chili powder, sugar, onion powder, and a secret spice), drizzled with melted butter and placed in on a 450-degree sizzling plate, topped with a battered deep-fried onion ring, garnished with fresh parsley and served medium rare tableside with a baked potato.

Apps Download[edit]

Restaurant Location Specialty(s)
The Nook on Piedmont Park Atlanta, Georgia "Macho Totcho" – five-pounds of tater tots drizzled with cheese sauce (made with milk, half & half, heavy cream, red pepper flakes and white American cheese), the ‘red neck totcho’ portion of pulled pork, drizzled with homemade barbecue sauce (made from sautéed onions, green & red bell peppers, jalapenos, cola, brown sugar, ketchup, cayenne and chili powder), the ‘buffalo totcho’ portion of chicken with homemade buffalo sauce and blue cheese dressing, the ‘mac daddy totcho’ portion of chili mac and cheese, and the ‘nacho totcho’ portion of pico de gallo, jalapenos, shredded cheese, sour cream, and scallions. "Superstar Fishbowl" – pink lemonade, lemon-lime soda, 10 shots of blueberry vodka, and ‘‘Starburst’’ candies at the bottom, served in a fishbowl.
Bar Food Los Angeles, California "Slider Trio" – your choice of three sliders: a 'buffalo chicken slider' (chicken breast, double-dredged in potato starch, buttermilk and flour, deep-fried and dunked in buffalo sauce), topped with bleu cheese slaw (shredded cabbage, carrots, mayo, sour cream, lemon juice, and bleu cheese), served on a mini pretzel bun; a 'Southern-style fried chicken slider', fried chicken breast with lettuce and pickles on a brioche bun; and a 'meatball slider', a homemade meatball smothered in marinara sauce; or a 'pulled pork slider', topped with pickled onions. "Mac and Cheese Bites" – mac and cheese (made with elbow pasta in a béchamel of butter, flour, milk, shredded cheddar and Monterey Jack cheese, frozen, floured and deep-fried), served with a side of spicy marinara.
Slows Bar-B-Q Corktown, Detroit, Michigan "Dry-Smoked Chicken Wings" – whole jumbo chicken wings (marinated for 24 hours in Louisiana-style hot sauce, salt, crushed red chili flakes, chopped garlic, oil and vinegar; then rubbed in brown sugar, salt, pepper and paprika), slow-smoked with hickory for 2 hours, served with one of their signature beer-based barbecue sauces. "Pulled Pork Enchiladas" – smoked pulled pork sautéed in bacon fat, diced onions, and smoked poblano sauce, rolled into two corn tortillas, topped with picante poblano sauce and melted queso Chihuahua, garnished with pickled jalapenos.
Woodie's Flat Chicago, Illinois "Dive Bar Fries" – fries layered with beef chili (made with ground chuck, short rib and brisket, secret spice blend, red & green bell peppers, onions, thick-stout beer, roasted beef stock, stewed tomatoes, and red beans), and beer queso (made with American cheese, jalapenos, heavy cream and beer), topped with shredded cheddar, Chicago-style giardiniera, and a fried egg, garnished with scallions. "Big Board Sampler" – ‘Chicken & Waffle Bites’: chicken breasts (marinated in spiced buttermilk and hot sauce, coated in waffle batter and deep-fried), sprinkled with powdered sugar; ‘Bavarian Pretzel Sticks’; chicken wings; ‘Soggies’: Tuscan bread filled with melted Jack cheese, cheddar cheese, and Parmesan cheese, served with warm au jus dipping sauce; and cheeseburger sliders topped with bacon jam.
Drink Wisconsinbly Pub & Grub Milwaukee, Wisconsin "Pork Belly Poutine" – hand-cut fries topped with local cheese curds, and slow-cooked seared pork belly (braised in beer with diced onions, carrots, and celery), coated in a homemade beef gravy (made with fresh garlic, shallots, cream, brandy, peppercorns, brown sugar, ketchup, and apple cider vinegar), served in a warm skillet. "Brandy Old Fashioned" – made with brandy served out of a ‘bubbler’ (water fountain). "Wiscanchos" – deep-fried potato chips (made with thinly sliced Kennebec potatoes), topped with beer cheese sauce (made with butter, flour, milk, three kinds of cheese, Worcestershire sauce, sriracha, and beer), ground bratwurst, bacon bits, jalapenos, shredded lettuce, red onions and diced Roma tomatoes.
Velvet Cantina Mission District, San Francisco, California "Queso Macho" – cheese sauce (made with heavy cream, Jack cheese, cheddar cheese, ground chile de arbol, sautéed minced garlic, white onions, diced tomatoes, and poblano peppers), topped with charred chorizo and homemade guacamole, served with tortilla chips. "Mango Habanero Shot" – house-made mango habanero salsa, sweet & sour mix and tequila, served in a shot glass. "Cornbread Sopes" – Mexican deep-fried corn matzo tarts topped with frijoles, California chile-coated chicken, Jack cheese, salsa, sour cream and cilantro pesto, finished with Mexican coleslaw.
Monello Little Italy, San Diego, California "Suppli al Telefono" –parmesan risotto (made with butter, extra virgin olive oil, onions, Arborio rice, salt, nutmeg, parmesan cheese, and Prosecco wine; mixed with Bolognese ragu, shaped into cones and stuffed with shredded mozzarella cheese), covered in panko crumbs and deep-fired, served on top of creamy sauce (made with parmesan cheese, cream and jalapenos). "Polipo alla Griglia" – octopus (first boiled for 3 hours with onions, celery, bay leaves, peppercorn and white wine vinegar; the marinated for 24-hours in salt, black pepper, celery, rosemary, bay leaves, lemon and olive oil), grilled and served on a bed of greens and tomatoes.
5280 Burger Bar Denver, Colorado "Cheeseburger Egg Rolls" – Angus beef patties (grilled on the flattop (mixed with diced onions, Colby-Jack cheese, shredded lettuce, diced tomatoes, and ketchup, yellow mustard), wrapped in a wanton wrapper, sealed with egg-wash and deep-fried, topped with more cheese with a side of ‘5280 sauce’. "5280 Poppers" – grilled jalapeno halves stuffed with house-made pimento cheese, wrapped in bacon, grilled on flattop and topped with shredded cheese and pico de gallo.

Boardwalk Bites[edit]

Restaurant Location Specialty(s)
Tower 12 Hermosa Beach, California 'Delights for the Hungry Surfer': "Stuffed Crust Meat Feast Eight Starred Pizza" – sour dough (made with a 'mother' starter—fermented dough, flour, salt and yeast), crust stuffed with whole milk ricotta, parmesan cheese, shallots and chives in eight pockets, dough topped with San Marzano tomato sauce, mozzarella cheese, prosciutto, Italian sausage, soppressata, calabrese, and Milano salamis, baked in a local white oak wood-fire oven and garnished with chives. "Banzai Pipeline Hawaiian Pizza" – dough topped with tomato sauce, mozzarella, chunks of ham, pineapple, baked in the oven with wood chips, and garnished with Fresno chilies and mint.
Brass Balls Saloon and Café Ocean City, Maryland "The Challenge Burger" – four 8-ounce beef patties (two pounds), char-grilled with special 'Brass Balls seasoning; all topped with two slices of white American cheese, two strips of bacon each, lettuce and tomatoes; all layered on a toasted bread bowl, served with waffle fries. (Finish it all and receive a free T-shirt!)
Moe Moon's Beach Bar Grill & Café Myrtle Beach, South Carolina "Mac n' Moe's Chz Banging Shrimp Stuff" – two patties of fried mac & cheese (made with elbow pasta, extra-sharp yellow and white cheddar, parmesan cheese, cream cheese, eggs, Worcestershire sauce, hot sauce, kosher salt, black pepper and onions), formed into patties, frozen, coated in flour and deep-fried, layered with grilled shrimp and topped with 'bangin' sauce’ (made with secret sweet & spicy spices, mayonnaise, ketchup, garlic, diced red bell peppers and white wine), garnished with a skewer of fresh veggies. "Po’Boy Du Jour" – catch of the day: fresh flounder (dredged in seasoned flour and deep-fried), layered with lettuce and tomatoes, drizzled with bangin' sauce and Ranch dressing, served on a traditional French hoagie roll with Cajun fries.
Shriver's Salt Water Taffy & Fudge Ocean City, New Jersey Quality Candies Since 1898: "Watermelon Taffy" – white base taffy (made with 30 pounds of sugar, corn syrup and fat are heated in a copper kettle and cooled), food coloring (pink & green) is added, 50 pounds of taffy is placed on a taffy puller with watermelon flavoring; the green taffy is sandwiched together and rolled that cuts and wraps taffy. "Sea Salt Fudge" – chocolate fudge (made with evaporated milk, butter, three kinds of sugar, heavy cream, semi-sweet chocolate and cake fondant), molded and cooled in 12-pound tray, sprinkled with sea salt and cut into rectangles.
DMK Burger Bar Navy Pier, Chicago, Illinois "Bison Burger" – bison patty, seasoned with signature spices (salt & pepper base) and grilled on flattop, topped with goat cheese, pickled red onions and house-made blue berry barbecue sauce (made with fresh blueberries, diced white onions, jalapenos, ketchup, brown sugar, Dijon mustard, rice wine vinegar and pepper sauce) on a butter toasted locally baked potato bun, served with hand-cut fries. "Patty Melt" – grilled beef patty topped with balsamic red vinegar charred red onions, bacon, smoked Swiss cheese, and remoulade (made from mayo, relish, ketchup and capers), on butter-toasted rye bread, served with a ‘boozed-up’ milkshake.
Joe's Fish Co. Morey's Piers, Wildwood, New Jersey "Colossal Crabby Pretzel" – a jumbo Bavarian soft-baked pretzel topped with crab dip (made with cream cheese, mayonnaise, sour cream, lemon juice, Old Bay seasoning, shredded cheddar cheese and super lump crab meat), topped with more cheddar, baked in the oven and garnished with parsley.
The Flying Dutchman Restaurant & Oyster Bar Kemah Boardwalk, Kemah, Texas "Fish & Chips" – cod fish (battered in seasoned flour, dark beer, and water), deep-fried, topped with ‘crunchies’ (fried batter), garnished with diced red bell peppers and parsley, served homemade tartar sauce (made with mayonnaise, relish, pureed onions, lemon juice and malt vinegar), fries (seasoned with salt and pepper) and a side coleslaw. "Shrimp Tostadas" – two open-faced flour tortillas topped with grilled jumbo Gulf shrimp (seasoned with blackening spices and butter), guacamole, shredded cabbage, Cotija cheese, cilantro, and sliced radishes, drizzled with jalapeno-avocado ranch (made with sour cream, avocados and roasted jalapenos).
Al's Beach Club & Burger Bar Okaloosa County, Florida "Al's Island Chicken Sandwich" – chicken breast (marinated in a brine of garlic, sugar and jalapenos), grilled on the flattop and topped with two strips of thick-cut apple-wood smoked bacon, grilled pineapple chunks, cilantro and homemade sweet chili sauce (made with soy sauce, fresh garlic, ginger, and sweet chili teriyaki sauce) on a butter-toasted bun, served with 'pier fries'. "Key Lime Pie Milkshake" – chunks of key lime pie with graham cracker crust mixed with vanilla custard, topped with whipped cream and garnished with a mini slice of pie and a lime wedge (optional alcoholic version with vanilla vodka).

Minor League Baseball[edit]

Restaurant Location Specialty(s)
Bragan Field @ Baseball Grounds of Jacksonville Jacksonville Jumbo Shrimp (Miami Marlins), Jacksonville, Florida "Pulled Pork and Shrimp Nachos" – tortilla chips topped with locally sourced shrimp (grilled in a secretly seasoned butter sauce on the flattop, seasoned with lemon-pepper), a pound of barbecue pulled pork, nacho cheese sauce, and jalapenos, served in a Jumbo Shrimp baseball helmet. "Bold City Burger Pie" – two seven-inch personal pepperoni pizzas sandwiched between a pound beef patty (grilled with steak seasoning) and topped with pepper Jack cheese.
Joseph P. Riley, Jr. Park ("The Joe") Charleston RiverDogs (New York Yankees), Charleston, South Carolina "Shrimp and Grits Corn Dog" – corn dog (battered with stone-ground grits, water, milk, seafood seasoning and salt), mixed with chopped shrimp (sautéed in butter with diced red bell peppers and onions), poured into a popsicle mold, frozen, coated in hush puppy batter and deep-fried, served on a bed of shredded collard greens with a side of 'Riverdog Sauce or ‘southern ketchup’ (made with sautéed onions, flour, tomato juice, diced tomatoes, bacon and Creole seasoning). "Chucktown Hot Brown" – classic Kentucky hot brown and swaps turkey for shrimp: shrimp cakes (made with cornbread, green onions, popcorn shrimp, eggs and seasonings), pan-fried, served on top of butter-toasted Texas toast, topped with queso, two strips of bacon, and a pickled green tomato.
Dr Pepper Ballpark Frisco RoughRiders, (Texas Rangers), Frisco, Texas "Mac and Cheese Barbecue Sandwich" – seasoned beef brisket (smoked for 18 hours with hickory wood), sliced, drizzled with Dr. Pepper barbecue sauce, topped with coleslaw, pickles and served between two mac and cheese buns (made with heavy cream, cheddar cheese and elbow pasta, shaped into rounds, coated in eggs, flour and panko breadcrumbs; deep-fried). "Deep Fried Cookie Sundae" – two scoops of vanilla ice cream topped with chocolate sauce and three deep-fried Oreo cookies (covered in funnel cake batter and deep-fried), garnished with powdered sugar, served in a RoughRiders mini helmet.
Northeast Delta Dental Stadium New Hampshire Fisher Cats, (Toronto Blue Jays), Manchester, New Hampshire "The Squealer" – a slice of grilled ham, two grilled hot Italian sausages, topped with white cheddar cheese, two strips of bacon, pulled pork mixed with bacon bits, and pepperoni, topped with homemade tangy Carolina barbecue sauce, on a freshly baked pig face-shaped bun (with peppercorns for eyes), served with a side of curly fries. "Classic Lobster Roll" – lobster meat (mixed with mayonnaise, lemon juice, smoked paprika, served on a butter-toasted New England-style hot dog bun, served with "Maple Bacon Cheddar Bombs" – an egg roll of Boston baked bean, shredded cheddar cheese, bacon and maple syrup, rolled into a wonton wrapper and deep-fried; all served with potato chips and a slice of watermelon.
The Diamond Richmond Flying Squirrels, (San Francisco Giants), Richmond, Virginia "Mac Brisket Ball" – mac and cheese (made with elbow pasta, whole milk, flour, dried mustard, eggs and shredded pepper jack Monterey jack and cheddar cheeses), mixed with chunks of beef brisket, rolled into a baseball, coated in breadcrumbs and deep-fried, drizzled with ‘moonshine barbecue sauce”, served on a bed of curly fries. "Bacon Me Crazy Hot Dog" –bacon-wrapped grilled hot dog topped with bacon jam (made with bacon, shallots and garlic sautéed in bacon grease, chili powder, dried mustard, maple syrup, balsamic vinegar, brown sugar and bourbon), and more bacon bits on a toasted bun.
Canal Park Akron RubberDucks, (Cleveland Indians), Akron, Ohio "The Notorious P.I.G." – pulled pork, pecan wood-smoked shoulder bacon, topped with maple mustard sauerkraut slaw (made with cabbage, shredded carrots and scallions, mixed with honey mustard, mustard flour, American lager, Dijon and maple syrup) between two pork tenderloin buns (pounded flat, soaked in a spiced buttermilk marinade—seasoned with paprika, dried mustard, dry ginger and thyme; coated in masa flour and deep-fried). "The Screamer" – a double chocolate brownie topped with choice of three flavors and 13 scoops of ice cream: rainbow sherbet, mint chocolate chip and saltly caramel ice cream, whipped cream, a whole banana, chocolate sauce, rainbow sprinkles and maraschino cherries, served in an actual-size souvenir helmet.
Northwestern Medicine Field Kane County Cougars, (Arizona Diamondbacks), Geneva, Illinois "El Jefe Burger" – a grilled steak patty infused with Jack cheese and jalapenos, topped with a slice of ghost pepper cheese, grilled pork belly, carnitas (Mexican pulled pork), and chipotle mac and cheese, and crispy jalapeno straws, drizzled with sweet honey mustard, served on a toasted bun. "Chicken and Waffle Cone" – golden-brown deep-fried chicken nuggets, drizzled with syrup and served in a waffle cone.
Coca-Cola Park Lehigh Valley IronPigs, (Philadelphia Phillies), Allentown, Pennsylvania "Sweet and Sassy Hog Sandwich" – slow-roasted pulled pork butt, grilled on the flattop with barbecue sauce, topped with two strips of bacon, jalapeno relish, served on a buttered-toasted glazed donut. "Funky Monkey" – maple-candied bacon and banana in between two slices of Texas toast slathered with cream cheese and chocolate hazelnut spread.

Best In Chow[edit]

Restaurant Location Specialty(s)
The Shed Ocean Springs, Mississippi Baby Back Ribs, Pork Sandwich
Blue Heaven Key West, Florida Key Lime Pie, BLT Benedict
Schultz's Crab House Essex, Maryland Steamed Crabs, Jumbo Lump Crab Cakes
5th & Taylor Nashville, Tennessee Beer-Can Chicken, Smoked Beef Short Rib
Boilermaker East Village, Manhattan, New York City S'mores Pancakes
Bachi Burger Las Vegas, Nevada Kiki Burger, Shogun Burger
Big & Little's Chicago, Illinois Banh Mi Fish Taco, Softshell Crab Sandwich
Guerrila Tacos Food truck Los Angeles, California Pork Taco

Dockside Dining[edit]

Restaurant Location Specialty(s)
6Smith Lake Minnetonka, Wayzata, Minnesota Farmhouse
The Blue Crab Lakeshore/Lake Vista, New Orleans, New Orleans, Louisiana Shrimp and Grits, Blue Crab Wedge Salad
Ivar's Salmon House Lake Union, Seattle, Washington Alder-Grilled King Salmon, Seafood Medley
Caffè Oliva Lake Michigan, Chicago, Illinois Chicken and Waffles, Erie Street Burger
West Shore Cafe Lake Tahoe, Homewood, California Buffalo Meatloaf, Lobster Corn Dogs
The Point Horseshoe Bend (Arizona), Page, Arizona Barbecue Chipotle Pizza
Pig Tails Lake Lanier, Georgia, Flowery Branch, Georgia Brisket Philly Cheesesteak, Pig Tails Burger
Lakeside Restaurant & Tavern Keuka Lake, Hammondsport, New York Meatballs Marinara, Chicken Gorgonzola

Fire It Up[edit]

Restaurant Location Specialty(s)
El Che Bar Chicago, Illinois Thin-Cut Pork Chops, Grilled Oysters
Sam Jones BBQ Greenville, North Carolina Chopped Barbecue Plate
Sea Wolf Bushwick, Brooklyn, Brooklyn, New York Make-Your-Own Lobster Taco, Jerk Chicken
Pizza Loves Emily West Village, Manhattan, New York City The Emily Pizza, Taluka
4505 Burgers & BBQ San Francisco, California Barbecue Brisket Sandwich
Two Urban Licks Atlanta, Georgia Wood Oven Shellfish Roast, Smoked Brisket
Anthonie's Market Grill Simonton, Texas Wood-Grilled Shrimp, Half Rotisserie Chicken
Melvyn's Palm Springs, California Classic Steak Diane, Bananas Flambė

Tasty Traditions[edit]

Restaurant Location Specialty(s)
La Barbecue Austin, Texas Brisket, La Fritos Loco
Superdawg Drive-In Chicago, Illinois Superdawg
Tacconella's Pizzeria Port Richmond, Philadelphia, Philadelphia, Pennsylvania Pepperoni Pizza Pie, The Special
Shorty Tang Noodles Manhattan, New York City Sesame Cold Noodles, Braised Beef Noodle Soup
Uncle Remus Saucy Fried Chicken Chicago, Illinois Saucy Fried Chicken
Barbusa Little Italy, San Diego, San Diego, California Miale, Nero En Richo
La Fogata Sherman Oaks, California Combination Number 7
Un Bien Seattle, Washington Caribbean Roast, Fire-Roasted Corn

Date Night[edit]

Restaurant Location Specialty(s)
Mariposa Latin Inspired Grill Sedona, Arizona Pollo Rustico (chicken breasts marnitated in sorano chili oil, lemon, rosemary and star anise, cooked in a wood-fired oven, served over roasted corn & poblano peppers), Lobster Scampi Mashed Potatoes (cold-water lobster tail meat sauteed in herb butter compound, lemon, garlic, and white wine served over mashed potatoes with cream & lemon zest).
Wildhorse Saloon Nashville, Tennessee Nashville Hot Chicken (chicken pieces brined in salt, sugar, toasted celery seed, black pepper, sweet tea, pickle juice and hot sauce, dredged in flour, deep-fried and seasoned with cayenne pepper, habanero powder and brown sugar, served on top a slice of white bread and topped with habanero pickles); Hickory Smoked Ribs (full rack of pork spare ribs, rubbed with signature spice smoked in hickory lump charcoal and topped with rib glaze apple cidar vinegar, brown sugar, spices).
Tavern & Table Mt. Pleasant, South Carolina Burnt End Mac & Cheese (homemade mac and cheese made with aged white cheddar, Fontina and smoked gouda cheeses and mixed with hickory-smoked beef brisket burnt ends and topped with cornbread crumbs); Salted Watermelon Rosé (mix of rum, rosé wine, salted watermelon bitters, garnished with cucumber); Seafood Tower (two tiers of king crab legs, poached shrimp, Maine lobster and raw oysters on a bed of ice, served with three sauces: cocktail sauce, cucumber-jalapeno mignonette, and hijiki aioli).
Inn of the Seventh Ray Topanga, California Pan Seared Scallops (three sea scallops seared with butter, thyme and garlic, topped with chimichurri sauce made with blended carrot tops, pickled mustard seeds and garlic, served on a bed of polenta with fennel and fresnos); Miso Glazed Sea Bass (local seared sea bass topped with miso and miram glaze on a bed of roasted asparagus, Cipollini onions and kale).
Brooklyn Bowl The Linq, Las Vegas, Nevada "The Really Sloppy Joe" (ground grade A beef sauteed with diced peppers, onions and a secret molasses-based barbecue sauce, topped with celery seed mayo coleslaw and spicy pickle relish on a toasted brochie bun, served with shoestring fries); "Bourbon Milkshake" (your choice ice cream blended with milk and a shot of bourbon).
Vernick Food & Drink Rittenhouse Square, Philadelphia, Pennsylvania Organic Amish Chicken (Amish whole chicken soaked in a citrus brine, stuffed with lemon, roasted in a wood-fried oven, served with roasted baby romaine lettuce and bell & shishito peppers, drizzled with pan drippings); Spring Vegetable Crepe (homemade spinach crepe stuffed with stewed Radicchio and goat cheese, roasted jumbo, asparagus, broccoli rabe, English peas, garbanzo beans, napa cabbage on top of a red pepper sauce and garnished with green almonds and crispy beet chips).
Epic Steak San Francisco, California "An Epic Meal For Two" (a surf & turf featuring a grilled 32 ounce bone-in tomahawk ribeye and a boiled two pound Maine lobster, served with summer squash and side sauces of melted butter and jalapeno chimichurri sauce).
Red Fish Grill Coral Gables, Florida Caribbean Bouillabaisse (seafood stew featuring satueed red peppers, ginger, onions, habernos, garlic, turmeric, coconut milk, spiced rum and Spanish saffron, jumbo scallops, P.E.I. mussels, and Madagascar prawns, served with a slice of toasted sourdough bread).

(Note: This restaurant is closed.)

Season 15 (2018)[edit]

The Last Food Frontier[edit]

Restaurant Location Specialty(s)
Double Musky Inn Girdwood, Alaska French Pepper Steak (with bourbon black pepper sauce); Shrimp Étouffée
Foraker Dining Room @ Talkeetna Alaska Lodge Talkeetna, Alaska Alaskan King Crab Legs (served with rutabaga mash and sweet corn-pepper pipérade); Braised Short Rib (rubbed with Bisque red peppers spice and braised in beef jus with lemongrass, carrots and pears)
229 Parks Denali National Park and Preserve, Alaska King Crab Ravioli (topped with a carrot reduction); Reindeer Ragout.
Turnagain Arm Pit & BBQ Indian, Anchorage, Alaska Baby Back Ribs, "Boretide Sandwich" (pulled pork topped with a "bacon plank" and barbecue sauce on a brioche bun).
Chena Pump House Fairbanks, Alaska Bacon-Wrapped Elk Meatloaf (drizzled with demiglace, served with mashed potatoes and veggies).
Moose's Tooth Pub and Pizzeria Anchorage, Alaska "The Avalanche" (hand-tossed pizza topped with barbecue sauce, mozzarella-provelone cheese, blackened chicken, pepperoni, bacon and cheddar cheese), paired with Broken Tooth Brewing Co. beer.
Talkeetna Roadhouse Talkeetna, Alaska Blueberry Banana Walnut Hotcake; "The Standard" (a biscuit topped with raindeer sausage gravy served with thick-sliced peppered bacon, homefries and scrambled eggs).
Hanger On The Wharf Pub & Grill Juneau, Alaska Wasabi Salmon Burger (topped with wasabi-mayo, teriyaki-soy sauce glaze, lettuce, tomatoes and onions on a toasted brioche bun; Crab Knuckle Sandwich (king crab mixed with mayo, lemon juice and diced veggies, topped with melted cheese on a ciabatta roll).

Brew and Chew[edit]

Restaurant Location Specialty(s)
Tennessee Brew Works Nashville, Tennessee "Five-Beer Burger" (beer-beef patty topped with beer-caramelized onions, beer pickles, Belgium white beer "comeback sauce", and American & cheddar cheese on a beer brioche bun); Chicken Wings (tossed in a beer, peach, brown sugar and chili paste glaze).
Old Irving Brewing Chicago, Illinois Porchetta Sandwich (oak & hickory wood-fired porchetta rolled with spices and fennel, topped with grilled onions, roasted tomtatos, green olive salsa, and garlic aioli on a brioche bun); Beer and Pretzels (served with beer mustard and beer cheese).
Good City Brewing Co. Milwaukee, Wisconsin Beer-Braised Pork Shoulder (served with fingerling potatoes and green beans with roasted cashews); Beer-Braised Brat (topped with peppers, onions and jalpeno mustard on a pretzel bun)
Founders Brewing Co. Grand Rapids, Michigan Beer City U.S.A.: "The Glutton" (smoked pulled pork topped with bacon and beer cheese, onion straws and barbecue sauce on a toasted bun).
10 Barrel Brewing Co. Pearl District, Portland, Oregon Steak and Gorgonzola Nachos (potato chips topped with sirloin steak, bacon, gorgonzola cheese, beer cheese sauce, and jalapenos); Pastrami Fries (fries topped with Swiss cheese, hot pastrami, cheese sauce and rye IPA mustard).
Midnight Sun Brewing Co. Anchorage, Alaska "The Smackdown" (tri-tip steak rubbed with ancho chili paste, ham, pulled pork and smoked bacon topped with beer cheese and chipotle mayo on a toasted roll).
Ladyface Ale Companie Agoura Hills, California Pulled Pork Poutine Po'Boy (4-hour beer-braised pulled pork topped with poutine fries, French cheese and honey-mustard on a toasted roll)
Tiger!Tiger! San Diego, California Pork Belly Banh Mi (5-spiced hoisin sauced pulled pork topped with chipotle aioli, jalapenos and pickled veggies on a baguette); "San Diego Style Clam Chowder" (local Venus clams in a white wine clam stock cream, garnished with garlic oil, smoked bacon, green onions and chili flakes).

Chowin' Down the Mississippi River[edit]

Restaurant Location Specialty(s)
Butcher & The Boar Minneapolis, Minnesota Smoked Beef Long Rib (twice-smoked short rib with a long bone, rubbed with dark brown sugar and topped with a molasses & hot pepper sauce); "Cajun Chow Chow Footlong" (foot-long grilled knockweist topped with chow-chow or pickled cabbage and chilies on a toasted bun).
Bootleggin' BBQ St. Louis, Missouri "The Miles Davis" (K.C. style hickory smoked barbecue brisket topped with house barebue sauce and blue cheese crumbles on a toasted bun.); "Penelope's Party" (named after their stuffed pig: tortilla chips topped with pulled pork, baked beans, cheddar and mozzarella cheese, barbecue sauce and diced tomatoes).
Lunchbox Eats Memphis, Tennessee "Third Period Smoking Birds" (brinded and smoked shredded turkey, duck and chicken topped with collard greens "veggie slaw", and cloves barbecue sauce on buttered-toasted bread); "Graduation Burger" (onion soup mix meatloaf patty topped with onion rings, tomato gravy and melted mozzarella on toasted Italian bread).
Rusty's Riverfront Grill Vicksburg, Mississippi Fried Green Tomatoes (smothered with hollandaise and garnished with jumbo lump crab meat on a bed of "Cajun mayo"); Blackened Redfish (topped with crawfish cream sauce).
Dante's Kitchen New Orleans, Louisiana "Chicken Under a Brick" (butterflyed chicken, rubbed with clove and star anise, seared in a cast iron pan under a brick, topped with maple syrup, served with and egg-topped bacon potato cake); Ratatouille (diced veggies layered with a roasted tomato & onion puree).
Magnolia Grill Natchez, Mississippi "Oysters Bienville" (baked oysters on the half shell topped with Bienville stuffing made with shrimp, bacon, mushrooms, parmesan cheese, heavy cream, sherry and lemon juice); "Southern-Style Barbecue Shrimp" (shrimp sauteed in butter and spices, served with French bread for dipping).
Brazen Open Kitchen Dubuque, Iowa "Crust and BLT Pizza" (thin crust pizza dough topped with tomato jam, house-cured bacon, mozzarella, lettuce, cherry tomatoes and blue cheese mayo); Potato-Wrapped Halibut (topped with Swiss chard & sundried tomtatoes satueed in brown butter and garnished with tomtato jam).
Delta Queen Port of Call Kimmswick, Missouri Delta Queen's Pork Chop (thick-cut bone-in grilled pork chop topped with apple-cranberry chutney, and served with scalloped potatoes baked with a Gouda cheese sauce); Croque Madame (sliced ham, gruyere cheese, between two slices of toasted brioche bread, topped with hollandaise and a fried egg).

Feast From The East[edit]

Restaurant Location Specialty(s)
RedFarm Manhattan, New York City "Pac-Man Dumplings" (Har Gow or Chinese shrimp dumplings shaped like the four ghosts from Pac-Man: white is stuffed with shrimp and bamboo shoots; red is stuffed with lobster and red ginger; yellow is stuffed with curried mushrooms; and blue is stuffed with Cajun-spiced blue crab), garnished with a deep-fried tempura sweet potato Pac-Man with a blueberry eye; "Pastrami Egg Rolls" (wonton wrappers filled with Katz's Deli pastrami, asparagus, carrots, celery, chili peppers, and cabbage) with a house-made mustard sauce.
Peking Tavern Downtown Los Angeles, Los Angeles, California Beef Noodle Soup (Baijiu or Chinese whiskey infused beef shank slices with hand-cut long noodles); "Beef Roll" (fried flatbread rolled with beef, green onions and hoisin sauce).
Doi Moi Washington, D.C. Khao Soi Curry (egg noodles topped with rabbit meat braised in ginger, garlic, guajillo chili paste, coconut milk and chicken stock); Vietnamese Caramelized Pork Ribs (glazed with a finger chili fish sauce caramel).
Umai Umai Fairmount, Philadelphia, Pennsylvania Seafood Paella (rice topped with salmon, madai fish, mussels, squid, albacore, shrmip and melted cheese in a Thai green curry sauce made with coconut cream, fish sauce, kaffir lime leaves); "Godzilla Roll" (rolled with tempura shrimp and barbecued eel, topped with avocado and strawberries, sprinkled with eel sauce, macadamia nuts and honey).
Clay Pit Austin, Texas "Boti Kebab" (chunks of lamb marnitated in Indian chilies and yogurt, served with jalapeno cream cheese nan bread), "Khuroos-e-Tursh" (Persian stuffed chicken rolled with cumin-coriander satueed onions and peppers, cheese and spinach in a peanut coconut cream sauce).
Tuk Tuk Thai Food Lot Atlanta, Georgia Ba-Mee Moo Dang (thin egg noodles topped with five-spice grilled red pork butt, bean sprouts and yu choy); "Bangkok Snow Cone" (shaved ice mixed with condensed and evaporated milk, topped with Jack fruit, red beans, coconut jelly, and lotus seeds, drizzled with rose cane syrup).
Cha:n Modern Korean Fusion Pike Place Market, Seattle, Washington Braised Short Ribs (braised with sugar, pepper, garlic, onions, soy sauce and soda pop, served with rice cakes and veggies); Bimimbap (mixed rice topped with ribeye meat marinated in sesame oil and gochujang or Korean chili paste, garnished with satueed veggies, and a fried egg).
Mandalay Burmese Cuisine San Francisco, California Pumpkin Pork Stew with Sour Mango (pork satueed in garlic, ginger, lemongrass, fish stock, pumpkin chunks and sour mango served in a hollowed out pumpkin).

Street Eats[edit]

Restaurant Location Specialty(s)
Meatzilla! Burgers & Fries Downtown, Los Angeles, California "The Beef! Beef!" (two grilled angus beef patties topped with pickles, onions on a pizza bun of melted munster & mozzarella cheese, pizza sauce and mini pepperoni with siriacha ketchup); "Kim Park Lee Burger" (beef patty topped with bulgogi or Korean barbecue beef, Colby Jack cheese, kumchi slaw and Japanese mayo on a toasted bun).
Matt's BBQ (food truck) Portland, Oregon "The Whole Shebamwich" (smoked pulled pork, beef brisket, sausage, and a spare rib topped with pickles, onions, coleslaw and 'Hogwash' or homemade vinegar, ancho chili and brown sugar-based barbecue sauce on toasted buns); "Cow Pig Stacker" (three layers of hogwash sauced pulled pork and brisket on three toasted buns with pickled onions and pickles).
Nue Seattle, Washington "Chengdu Spicy Chicken Wings" (deep-fried jumbo chicken wings tossed in Sichuan sauce made with fish sauce, black lime, and Sichuan peppercorns in hot oil); "South African Bunny Chow" (bunny = Bania or group of Indian immigrants; chow = Indian malasla; a curry with onions, cream, garlic, carrots, and ginger, chicken served in hollowed out baked bread, drizzled with yogurt and sour cream).
Pastrami Zombie (food truck) Portland, Oregon "Pastrami Sammich" (pastrimi smoked in-house, cured for 7 days, topped with Swiss cheese, coleslaw, and Russian dressing on rye bread); "Sammich Burg" (bacon cheeseburger topped with Swiss & American cheese, pastrimi, lettuce, onions and a special tangy pickle sauce).
Stoked Wood Fired Pizza (food truck) Boston, Massachusetts Barbecue Chicken and Bacon Pizza (hand-stretch dough topped with aged & milky mozzerella barbecue sauce, house-brined chicken and applewood smoked bacon, cooked in wood-burning oven); Meatballs and Ricotta Pizza (topped with tomtato sauce, mozzerella and ricotta & Romano cheese, homemade meatballs made ground beef mixed with Genoa salam and bell peppers).
Paperboy (Food truck) Austin, Texas "Texas Potato Hash" (roasted sweet potatoes mixed with coffee & chili rubbed pulled pork, sauteed onions and jalapenos, topped with a poached egg); "B.E.C." (bacon, egg & cheese sandwich: grilled bacon, a sunny side up egg and pimento cheese topped with a chili cheese on a house-made bun)
Giovanni's Shrimp Truck (food truck) North Shore (Oahu) "The No-Refund Hot and Spicy Shrimp" (local jumbo tiger prawn butterflied shrimp sauteed in sauce made with garlic, South African red chili flakes, Hawaiian chili peppers, lemon juice and vingar, served with two scoops of white rice).
Deckhand Dave's (food truck) Juneau, Alaska Sockeye Salmon Tacos (deep-fried sockeye salmon (tossed in salt & brown sugar, panko, and beer-battered) topped with purple cabbage slaw, and cilantro on flour tortillas); Battered Rockfish Tacos (beer-battered deep-fried yellow eye rockfish topped with purple slaw and spicy crema).

T.G.I. Fried[edit]

Restaurant Location Specialty(s)
Plan Check Kitchen + Bar Downtown Los Angeles, California "Southern Fry" (deep-fried chicken breast in buttermilk, chipotle powder & liquid smoke brine topped with homemade pimento cheese spread, smoked duck ham, spicy pickles on a panko crunch bun.) Cruller Doughnuts (homemade deep-fried cinnamon-sugar crullers topped with whipped cream and berries).
Mad Social Chicago, Illinois Chicken and Waffles (panko-fried chicken breast on a churro-fried waffle with deep-fried pork belly), "Mad Poutine" (fries topped with pulled pork brussel sprout-kimchi, cheese, gravy and a sunny-side-up egg).
SoBou (South of Bourbon) French Quarter, New Orleans, Louisiana Crispy Oyster Tacos (two grilled flour tortillas filled with deep-fried oysters, pineapple & bell pepper ceviche, caviar, and sweet corn aioli); Sweet Potato Beignets (four savory sweet potato & onion beignets drizzled with foie gras fondue).
Grey Ghost Downtown Detroit, Michigan Fried Bologna (flattop-fried homemade bologna on a buttermilk, cheddar & potato waffle, topped with cream cheese fondue and jalapeno jam); Churro (coated in cinnoman & sugar in a funnel cake shape served in a bowl, topped with Mexican chocolate sorbet, marshmallow cream, Mexican caramel and chocolate-covered rice pearls).
Skipper Chowder House Yarmouth, Massachusetts Established in 1936: "Deep-Fried Clam Chowder" (Award-winning chowder made with pork fat, onions, celery, potatoes, clam base, New England spices and surfclams, thickened with roux; formed into patties and deep-fried; served with a hot sauce dip); "Fisherman's Platter" (buttermilk-battered, deep-fried haddock, jumbo shrimp, clams, and scallops on a bed of fries with house-made coleslaw).
Top of Binion's Steakhouse Binion's Gambling Hall and Hotel, Las Vegas, Nevada "Chicken-Fried Lobster" (lobster tail meat rolled with prosciutto, Dijon mustard, spinach, and cheese, deep-fried with Choron sauce, a sundried tomato Hollindaise).
Threadgill's Austin, Texas Chicken-Fried Steak (double-dipped, deep-fried tenderized pictorial-cut steak topped with white cream gravy made with bone marrow, milk, pepper and hot sauce in a cast iron skillet).
Korzo Klub Staten Island, New York Deep-Fried Burger (chuck, brisket and short rib patty topped with emmental cheese, bacon, pickles and beet juice mustard, wrapped in lángos dough, a Hungarian & Solvak street food made with sour cream; and deep-fried); "Fried Edam Cheese" (Czech & Solvak edam cheese, double-dipped in buttermilk, flour and rye breadcrumbs; deep-fried, served with beets and fries).

Cheat Day[edit]

Restaurant Location Specialty(s)
LKSD Kitchen (Lock & Key) Downey, California "The Mess Burger" (two beef patties topped with American cheese, ground chorizo, jalapeno cheese sauce, torched lemon sour cream and flamming hot crunchy cheese curls on a toasted bun); Tomahawk Rib Eye (40-ounce dry aged long bone-in rib eye seared in clarified butter, served with a fried 1/2 pound Munster cheese).
Bigham Tavern Pittsburgh, Pennsylvania "The Hangover Helper" (butter-char-grilled 8-ounce angus beef patty topped with potato & pork pancake, bacon, capocollo ham, American cheese, fried eggs, spicy onion straws, beer cheese, siriacha mayo, chili sauce and a tomtato slice on a toasted bun); "The Big Ham" (five different cuts of pig: bacon, capocollo ham, honey-roasted ham, and baked glazed ham topped with Swiss cheese and brown mustard on a toasted bun).
Denver Deep Dish Denver, Colorado "The Mile-High Pizza" (deep dish cornmeal dough topped with homemade tomtato sauce, lettuce mozzerlla cheese, pepperoni, sausage, bacon, parmesan, and beer-soaked smoked chicken wings); "The Italian Beef Pizza" (deep-dish dough topped with horseradish cream, roasted peppers, giardiniera, Italian beef, and three cheeses; with a tiny beef sandwich on top).
Killen's Barbecue Pearland, Texas Beef Ribs (whole ribeye rack rubbed with salt & pepper, chipotle, onion powder and smoked paprika, smoked for 10–12 hours); Bone-In Pork Belly (spare ribs with pork belly, barbecue seasoned, smoked low & slow).
Banter Beer and Wine Cleveland, Ohio (Motto: "Bottle, Sausage and Poutine":) "The Cleveland" and "The Disco" (grilled kielbasa topped with a deep-fried potato & cheese pierogi, homemade sauerkraut and ballpark mustard on a toasted bun; served with poutine fries topped with sloppy Joe (ground beef, tomtato and carrots), yellow mustard, smoked cheddar); "The Breakfast" (maple-sorghum sausage topped with a fried egg and blueberry mustard on top of French toast, dusted with a maple block).
Quality Italian New York City, New York "The Chicken Parm" (spiced ground chicken shaped in a dish to look in a pizza, dipped in egg wash and breadcrumbs and deep-fried, topped with house-made marinara and mozzerella, pecorino and parmesan cheese and fried basil, served with a salad, pizza spices and Calbarian chili honey); "Tiramisu for Two" (tiramisu: lady fingers in a taco shap soaked with simple syrup and coffee & honey liqueur, layered with chocolate panache, chocolate cookie base and Marsala wine & chocolate cookie crumb ice cream, topped with cinnamon coffee meringue, chocolate coffee caramel sauce and cocoa nib tweels).
Maple Leaf Diner Dallas, Texas Canadian flavor with Texas sized portions: "Southern Poutine" (fries srasoned with vinegar powder, salt & dill, topped with roast beef veggie gravy, slices of chicken-fried chuck steak and cheese curds); "Pizza Burger" (beef patty topped with pepperoni, peperoncini, and green peppers, bolonaise and deep-fried mozzerella on a butter-toasted bun, skewered with panko-fried mushrooms).
Cabot's Ice Cream Newton, Massachusetts "The Peanut Butter Fluff Boat" (three heeping scoops of vanilla, two scoops of peanut butter ice cream and moose tracks ice cream topped with hot fudge, peanut butter sauce, homemade marshmallows cream, and crushed peanut butter cups & candies, served on top of two bananas).

Bodacious Bowls[edit]

Restaurant Location Specialty(s)
Mike's Chili Parlor Seattle, Washington "Big Ass Bowl" (homemade brisket & chuck beef chili with red beans, topped with cheddar cheese, raw onions, jalapenos and sour cream); Chili Pasta (beef chili with cheese served over spaghetti with French bread).
Amor Y Tacos Cerritos, California "Molé Tots" (tater tots topped with house-made 21-ingredient molé, melted Oaxaca and Jack cheese, sour cream, red onions, cilantro and cotija cheese); Loco Moco (toasted garlic fried rice topped with an angus beef patty with molé, mixed greens and a sunny-side-up egg).
Cafeteria Chelsea, Manhattan, New York City "Mac Attack" (a plight of three macaroni and cheeses: elbow macaroni mixed with Gouda cheese sauce and bacon; Truffle Mac and cheese with Fontina beshamel; and Fontina & cheddar mac and cheese; all baked in the oven in mini bowls).
Osteria Morini Navy Yard, Washington, D.C. "Tagliatelle" (homemade pasta topped with pork & short rib bolognese ragu and parmesan cheese); "Gramigna Verde" (Spinach spiral pasta topped with a carbonara sauce made with cream, ground pork, Italian sausage, spinach, and parmesan cheese).
Mai Lee Restaurant First Vietnamese restaurant in the city: St. Louis, Missouri Pho Ga (slow-cooked chicken, rice noodles with veggies & secret spices in a beef broth, served with a side of onions, bean sprouts and culantro); Bun Bi Cha Gio (rice noodles topped with lettuce, carrots, cucumbers, shredded pork, fried veggie egg rolls, and crushed peanuts).
Mrs. Murphy & Sons Irish Bistro Chicago, Illinois Stout Beer and Beef Stew (cubes of short rib sauteed with beef stock, funnel, carrots, onions, celery and Irish stout beer, topped with slow-roasted pearl onions and a mustard-chive dumpling); Murphy's Irish Mussels (mussels cooked in Irish witbier, honey butter, garlic, shallots, fennel, and red pepper, served with butter-toasted seeded bread).
Atlantic Fish Company Boston, Massachusetts Crab and Artichoke Dip in Bread (crab meat and artichokes mixed with cream cheese, gruyere cheese, sherry, and lemon-pepper, served in a bread bowl, and sprinkled with torched parmesan cheese); Clam Chowder Bread Bowl (award-winning clam chowder made with pork belly, clams, potatoes, cream and milk, served in a bread bowl).
Matt's El Rancho Austin, Texas Since 1952: "Bob Armstrong Dip" (homemade queso topped with seasoned cumin ground beef and gaucomole, served with tortilla chips in a molcajete, a traditional Mexican bowl).

Eat at Joe's[edit]

Restaurant Location Specialty(s)
Joe's Midnight Run Phoenix, Arizona "Notorious B.I.G. Burger" (beef patty topped with American cheese, almond & oak wood grilled and red wine braised pulled pork, coleslaw and a stack of house-made pork rinds on a toasted brochie bun).
Joe's Inn Richmond, Virginia Serving Italian food with a Greek flair since 1952: "Loaded Spaghetti Dinner" (a pound of spaghetti topped with mushrooms, sausage, pepproni secret recipe tomtato meat sauce, two 8-ounce Greek-spiced smashed-grilled meatballs, and melted mozzerella cheese).
Joe Mama's Bar & Grill Colgate, Wisconsin "Hangover Helper" (grilled angus beef patty topped with American, cheddar and Swiss cheese, ham, bacon, and a fried egg on a butter-toasted pretzel bun, skewered with fried cheese curds); "Mac-and-Cheese Nachos" (tortilla chips topped with mac and cheese made with cavatappi pasta mixed with beer cheese sauce, grated Romano cheese, parmesan and chunks of cheddar; bacon, diced tomatoes, jalapenos and cilantro)
Uncle Joe's A Hong Kong Bistro Denver, Colorado "Cha Shao Sliders" (cha shao or Chinese barebcue pork; sakura pork in a five-spice marinade of ginger, cardamom, sugar and oinions; roasted and sliced, served with steamed bao buns, shredded veggies and a side of hoisin sauce); "Sichuan Jumping Chicken" (fried chicken breasts satueed with scallions, ginger, garlic, and dried red Chinese chilies).
Joe's Cafe Granada Hills, California "Ojan's Junk" (named after a former sous chef: a house-made sausage patty topped with buttermilk Ranch dressing, tomatoes, avocados, smoked gouda cheese and two fried eggs on pancake buns); Pulled Pork Sandwich (braised pulled pork topped with melted cheddar cheese, chipotle-ranch coleslaw and cola barbecue sauce with on a toasted brochie bun).
Endolyne Joe's Seattle, Washington "Adobo Pork Sope Benedict" (two deep-fried sopes topped with shredded adobo pork, poached eggs, and hatch green chili hollandaise served with red potatoes); "Coral Way Coconut French Toast" (brioche bread dipped in a coconut milk & cinnamon batter, grilled and topped with mango & pineapple compote and coconut).
Joe's Pizza Philadelphia, Pennsylvania Cheesesteak Stromboli (pizza dough stuffed with seared steak loin, mozzarella, provolone cheese and tomato sauce, topped with sesame seeds, cooked in a brick oven); Pasta-and-Meatball Pizza (hand-tossed dough topped with tomato sauce, grande mozzerella cheese, penne pasta, and homemade deep-fried beef meatballs).
Jose's Courtroom La Jolla, San Diego, California "Camarones Diablo" (shrimp sauteed with garlic oil, red onions, corn, and chili sauce, served with fried cilantro, black beans and toasted torta bread); "Jose Burger" (grilled carne asada beef & spiced pork chorzio patty topped with a Jack & cotija cheese patty, roasted corn relish, lettuce, tomato, and cilantro aioli on a toasted bun).

The Bucket List[edit]

Restaurant Location Specialty(s)
P.J. Clarke's Manhattan, New York City Since 1884: "Cadillac Burger" (Named after Nat King Cole who said it's the "Cadillac of burgers": a seared 78/22 prime angus beef patty topped with two slices of American cheese, two strips of bacon, lettuce and tomtato on a toasted bun on top of a raw onion, served with pickles and fries); "Wagyu Prime Burger" (10 ounce seared wagyu, short rib chuck & brisket patty topped with caramelized onions, lettuce, and tomato jam on a toasted bun).
Commander's Palace New Orleans, Louisiana Louisiana Blue Crab Lasagna (homemade lasagna layered with beschamel, ricotta cheese, mushrooms, spinach and caramelized onions; topped with Cajun, champagne & caviar hollandaise and a deep-fried local softshell blue crab and a poached egg on top of green artichoke & absinthe sauce); Shrimp and Tasso Henican (Creole seasoned deep-fried shrimp stuffed with tasso sauteed in a hot sauce beurre blanc on top of pickled okra and bell pepper jelly).
John's Roast Pork Philadelphia, Pennsylvania Since 1930: Cheesesteak (sliced loin tail steak mixed with grilled onions and topped with 6 slices of sharp provolone cheese on a locally baked Carangi roll); Roast Pork Sandwich (a James Beard award winner: thinly sliced roast pork seasoned with Italian spices cooked in for 7 hours in its own au jus, topped with spinach on a sesame seed Carangi roll).
Jack's Cosmic Dogs Mount Pleasant, South Carolina "Cosmic Dog" (grilled beef & pork hot dog topped with signature sweet potato mustard and blue cheese slaw dressing); "Blue Galactic Dog" (grilled hot dog topped with sweet potato mustard, homemade beef chili sauce, cheese sauce and blue slaw).
Modern Apizza New Haven, Connecticut Since 1934: Clams Casino Pizza (hand-stretched pizza dough topped with whole milk mozzerella cheese, Rhode Island chopped clams, green & red peppers, bacon, chopped garlic, oregano and Pecorino Romano cheese baked in a brick oven); "Italian Bomb" (dough topped with San Marzano tomato sauce, mozzerella, onions, roasted peppers, mushrooms, pepperoni, Italian fennel sausage, bacon, garlic and grated parmesan cheese).
Fentons Creamery Oakland, California Established in 1884: "Banana Special" (your choice of 3 scoops sundae: one pound scoop of vanilla, chocolate and fresh strawberry ice cream topped with pineapple and strawberries, homemade chocolate sauce, chopped almonds, real whipped cream and cherries on top of a banana); "Cookie Connection" (chocolate chip cookie dough and cookies & cream ice cream topped with chocolate sauce, marshmallow topping, whipped cream, cookie crumbles and cherries on top a soft chocolate chip cookie).
Lotus of Siam Thai Restaurant Las Vegas, Nevada Crispy Duck Kao Soy (long noodles in a curry made with Thai chilies, coconut milk, and fish sauce topped with deep-fried rice floured sliced duck breast, garnished with red onions, cilantro, pickled mustard greens and crunchy noodles).
Gene & Georgetti Chicago, Illinois Since 1941: 20-ounce Rib Eye (20-ounce prime wet-aged bone-in rib eye, seasoned with salt & pepper and char-grilled on high heat, served with mashed potatoes and steamed broccoli).

Destination Delicious[edit]

Restaurant Location Specialty(s)
Avery Brewing Company Boulder, Colorado Angry Clucker, Bacon Meatloaf
Heim Barbecue Fort Worth, Texas Barbecue Snob's Sandwich, Beef Rib
Pepper Pot Hatch, New Mexico Chile Rellenos, Burrito Christmas Style
3 Floyds Brewpub Munster, Indiana Salt-Baked Pork Belly, Cheese Curds
Love & Salt Manhattan Beach, California Down-Low Burger
Bar Bocce Sausalito, California Chicken Pesto Pizza, Vanilla Bean Pudding
Palmettos on the Bayou Slidell, Louisiana Double-Cut Pork Chop, Shrimp Remoulade with Fried Green Tomatoes
Mad Greek Cafe Baker, California Pork Gyro, Onassis Burger

Paradise University[edit]

Restaurant Location Specialty(s)
Destination Dogs Rutgers University, New Brunswick, New Jersey "Rocky Bal-Boar-A" (grilled wild boar & pork Italian sausage topped with sliced steak, onion, peppers, liquid cheese, cherry pepper relish and scallions on a toasted bun); "Elotes Royale" (house-made chorzio sausage topped with charred corn elotes or Mexican street corn, cilantro, lime crema, and cotjia cheese).
The Old Fashioned University of Wisconsin, Madison, Wisconsin "Number 29" (wood burning flame-grilled beef patty topped with pepper jack cheese, bacon, grilled onions, jalapenos and a chipotle & Adobe chili creamy paprika sauce on a toasted brioche bun, served deep-fried cheese curds); "Number 30" (house burger featuring grilled beef patty topped with local cheddar cheese, grilled onions, bacon, a sunny-side-up-egg and roast garlic ailoi, served with thinly sliced onion rings).
Lazy Moon University of Central Florida, Orlando, Florida Home of the giant slice of pizza: "The El Fidel" (Cuban sandwich on a slice: hand-tossed sourdough topped with mayo, yellow mustard, mozzerella cheese, citrus mojo pork, sliced ham, pickles); Southwestern Style Chili (pizza dough topped with house-made beef & bean chili, tomato sauce, cheddar cheese, mozzarella and sour cream).
Wolverine State Brewing Co. University of Michigan, Ann Arbor, Michigan "Stadium Pit Master" (pulled pork and beef brisket smoked for 9 hours, topped with a smoked amber lager beer barebcue sauce, mac & cheese, pimento cheese, jalapenos and colesaw on a toasted bun); Mac and Cheese Donuts (house-made macaroni and cheese with eggs & flour added, stuffed into donut molds, baked and topped with beef brisket burnt ends).
Pulaski Heights BBQ University of Georgia, Athens, Georgia Barbecue Ramen (locally made ramen noodles topped with pulled pork and pork shoulder coated with mustard smoked and sliced and served in a slow-cooked broth made with kombu or dried kelp, shiitake, and garlic powder, garnished with a soft-boiled egg and collard greens).
TLT Food (The Lime Truck) UCLA, Los Angeles, California Short Rib Nachos (tortilla chips topped with roasted shredded short ribs, ancho chili three cheese sauce, pico de gallo and lime-spiked gaucomole); Spicy Sambal Wings (chicken wings coated in seven secret spices rub and tossed in sambal hot sauce, topped with sesame seeds).
Celia's Mexican Restaurant UC Berkley, Berkeley, California Expresso Burrito (a flour tortilla stuffed with cola-braised pulled pork, seared with tequila, rice miced with celery, onions, and bell peppers, beans, cheese, rolled and topped with gaucomole and salsa); Carne Asada Fries (steak-cut fries topped with carne asada, melted cheese, pico de gallo, sour cream, pickled jalapeno and gaucomole)
Half Fast Subs University of Colorado, Boulder, Colorado "The Gobbler" (stuffed sandwich of half-pound of sliced roasted turkey breast, topped with homemade stuffing, garlic mashed potatoes, cranberry sauce and gravy on a 14-inch freshly baked French bread roll).

Eat, Drink, Play[edit]

Restaurant Location Specialty(s)
Sundown at Granada Dallas, Texas "Manitoba Burger" (Canadian-inspired 3-meat burger: Akaushi or Texas wagyu beef brisket patty topped with shredded smoked brisket rubbed with 'Fort Worth spice rub', with sharp cheddar cheese, applewood smoked bacon, and house-made barbecue sauce on a toasted bun); Tex-Mex Meatballs (ground Berkshire pork & wagyu beef mixed with dark roast coffee, dried roasted ancho peppers, cinnoman, chorizo and eggs, shaped into balls and baked topped with Rex Mex marinara made with Burgundy wine and chipotle peppers, garnished with cilantro, cotija cheese and tortilla chips).
Café Sevilla Long Beach, California Paella Valenciana (Spanish paella made with garlic, saffron marinated chicken, calamari, diced red bell peppers, diced onions, green peas, brandy, saffron, rosemary and bomba rice cooked in a lobster stock with mussels and pink scallops).
Carnivale Chicago, Illinois Ropa Vieja (five alenga (Caribbean root vegetable) taco shells stuffed with shredded veal cheeks braised in red wine with carrots, onions, celery and veal stock; roasted plantains, queso fresco, pickled onions and ciltratro); Carnivale Cake (rich chocolate fudge cake layered with mango ice cream, pistachio ice cream, and red current ice cream).
Pik-n-Pig Carthage, North Carolina Dinner and an air show: "Saturday Ribs" (once a week dinner special: pork short in a secret dry spice rub, ribs cooked low and slow with vinegar for 5 hours, topped with a Piedmont-style honey barbecue sauce, served with colesaw, baked beans and cornbread); "Barbecue Sundae" (pulled pork, baked beans, and colesaw layered in a mason jar, garnished with hush puppies).
Topgolf MGM Grand Las Vegas, Las Vegas, Nevada 4-story golf range and restaurant: "Backyard Barbecue Wings" (citrus brined chicken wings rubbed in spices, smoked in pecan wood, grilled, and coated in garlic vinaigrette over raw veggies); "Memphis Burger" (chuck & beef brisket patty topped with white cheddar cheese, grilled pork belly and whipped peanut butter and jalapeno raspberry jam on a toasted brioche bun).
Yoshi's Jack London Square, Oakland, California Togarashi Kurobuta Pork Chop (thick-cut Japanese pork chop rubbed with 7 spice blend topped herb veal stock with caramelized granny Smith apples on a bed of with purple sweet potato puree); "Snow Monkey Sushi Roll" (shrimp tempura rolled in nori and rice, topped with snow crab meat mixed with mayo, torched salmon slices, spicy mayo and sweet soy sauce, garnished with tobiko or flying fish eggs and micro greens).
Penthouse 808 Long Island City, Queens, New York City Hawaiian Skirt Steak (skirt steak marinated in a lemongrass, ginger and sweet soy sauce teriyaki glaze, served with charred pineapple rings seasoned with Togarashi, a five-spice powder and pineapple fried rice served in pineapple bowl); Coconut Curry Bouillabaisse (seafood stew featuring seared scallops, giant shrimp, clams and mussels in a coconut milk lemongrass sake curry on a bed of lime flavored rice served in a coconut shell).
Jonathan's Ogunquit Ogunquit, Maine Maine Seafood Pasta (seared shrimp sauteed with shallots, in-shell clams, local lobster tails, tomatoes, lemon juice, butter and chardonnay, served on top of linguini, garnished with Romano cheese).

Season 16 (2018)[edit]

Food Hall of Fame[edit]

Location Restaurant & Specialty(s)
Krog Street Market, BeltLine, Atlanta, Georgia
  • Richards' Southern Fried: "Hot Chicken Mac and Cheese" (chicken breasts dredged in gluton-free spiced flour, pressure-fried, covered in hot sauce and served on top homemade mac and cheese made with heavy cream, hot sauce, fried chicken chunks, sharp cheddar and elbow noodles; baked in a cast iron skillet); "Loaded Potato Wedges" (deep-fried potato wedges seasoned with BBQ spices, topped with fried chicken-spiked cheese sauce, sour cream, chopped bacon, green onions and jalapenos).
  • Fred's Meat & Bread: "Korean Cheesesteak" (thinly-sliced angus ribeye marinated in fish sauce and gochujang sauce made from sriracha, soy sauce and sesame oil; seared and topped with American cheese, candied-jalapenos and scallions on a sesame seed hogie roll); "Pimento Cheese Club" (buttermilk fried green tomatoes topped with homemade pimento cheese and roasted poblano peppers on toasted honey wheat bread with spicy mayonnaise).
Gotham West Market, New York City, New York
  • Ivan Ramen Slurp Shop: "Tokyo Shoyu Ramen" (homemade ramen noodles in a 'double soup style' of two light broths made with chicken stock, dashi, seaweed, and bonito flakes combined with shoyu or soy sauce, topped with pork belly and a soft-boiled egg); "Pastrami Bun" (sliced seared pastrimi stuffed inside a steamed bun topped with black & white sesame seeds, slaw and mustard).
  • Corner Slice: "Sausage Bianco" (square pan pizza Vermont flour fermented dough topped with ricotta cream sauce, olive oil, lemon juice, mozzarella, pecorino, and grana cheese, homemade fennel & pork sausage, and sliced onions).
Anaheim Packing House, Anaheim, California
  • Georgia's Restaurant: "Smothered Pork Chops" (two boneless pork chops tenderloins marnitated in a seven-spice blend, dredged in flour, pan-fried and smothered in a sauce made with bacon, onions, garlic, chicken broth and cream, served with a black bean & cheesy mac combo and famous mashed potatoes); "Jambalaya" (jumbo shrimp and andouille sausage sauteed with onions, celery & bell peppers, garlic, roux, cayenne, chicken stock and tomato sauce topped with garlic rice).
  • Urbana: "Urbana Burger" (char-grilled prime grass-fed beef patty topped with Oaxaca cheese, chorizo, caramelized onions, cilantro aioli, mixed greens and a sunny-side-up egg on a toasted brioche bun); "Baja Fish Tacos" (two grilled flour tortillas filled with Mexican beer-battered, deep-fried ono fish, red cabbage, pico de gallo and gaucomole).
West Side Market, Ohio City, Cleveland, Ohio Opened in 1912:
  • West Side Market Cafe: "Pierogi Melt" (deep-fried potato & cheddar cheese pierogis topped with Munster cheese and sauerkraut between two slices of toasted rosemary rye bread, served with homemade potato chips and a side of sour cream).
  • Picadilly Artisan Creamery: "Crème Fraîche with Raspberry Swirl" (homemade creme fraiche ice cream with raspberry swirl, made with milk, cream, orange & mango marmalade and lemon juice, frozen in liquid nitrogen made-to-order, topped with hot toasted strawberries, and served in a waffle cone).

Nacho Nation[edit]

Easy as Pie[edit]

Sandwich Heroes[edit]

Restaurant Location Specialty(s)
Stiles Switch BBQ Austin, Texas Buford T's Diablo Sandwich, Dirty Bird Sandwich
Sarussi Subs Miami, Florida Cubano Sandwich, Churrasco Sandwich
Turkey and the Wolf New Orleans, Louisiana Fried Bologna Sandwich, Collard Green Melt Sandwich
Pagu Cambridge, Massachusetts Lobster Roll, Squid Ink Oyster Bao
Harlowe's French Dip Pasadena, California The Slow Roasted Pork Dip, Braised Lamb Dip
Blue Door Pub Minneapolis, Minnesota Mount Blucuvious, Islander
Nick's Old Original Roast Beef Philadelphia, Pennsylvania Roast Beef Sandwich
Stella's Kentucky Deli Lexington, Kentucky The Hot Brown, Fried Green Tomato BLT

Flavor Fiesta![edit]

Restaurant Location Specialty(s)
Porch Light Latin Kitchen Smyrna, Georgia Puerto Rico Fried Pork Chop "Can Can", Triple Torta
Pincho Factory Miami, Florida Fritanga Burger, Tostone Burger
Mouthful Eatery Thousand Oaks, California Albóndigo Sandwich, Lomo Saltado
LeChon Portland, Oregon Chilean Pork Ribs, Flat-Ironed Steak with Chorizo
El Tiempo Cantina Houston, Texas Brisket-Stuffed Burrito
Havana Harry's Miami, Florida Seafood Varadero
Garrido's Bistro Grosse Pointe Woods, Michigan Casino Royale Arepa, Seafood Pasta
Bandito Latin Kitchen & Cantina Las Vegas, Nevada Habanero Shrimp and Carne Asada, Barbacoa Nachos

Hottest Dogs[edit]

Eat Like a Local: California[edit]

Season 17 (2018)[edit]

Cruisin' the Coasts[edit]

Restaurant Location Specialty(s)
Gypsy Joynt Galveston, Texas "Barbecue Brisket Biscuit" (beef brisket rubbed with salt, pepper & brown sugar, char-grilled & beer-steamed topped with barbecue sauce, queso, a sunny-side-up egg and avocado sauce on a golden brown biscuit); "Sleazy Mac and Cheese" (macaroni mixed with queso, bacon, basil, crawfish tails, asparagus, jalapenos, and roasted red pepper spread, topped with cheddar and breadcrumbs, baked and garnished with avocado slices).
Gerald's Pig & Shrimp on Tybee Tybee Island, Georgia "Low Country Boil" (boiled wild Atlantic caught shrimp, locally made sausage, corn-on-the-cob, and red potatoes, sprinkled with 'magic dust' and homemade cocktail sauce); "Big Combo for Two" (blasmic vinegar, garlic, basil, seasalt and pepper rubbed pork ribs, 16 hour smoked pulled pork & beef brisket, and battered fried shrimp).
Draft South Mission Mission Beach, San Diego, California Bison Burger (grilled 8-ounce bison patty topped with poblano peppers & onions, applewood bacon, crispy onion straws, beer cheese, mayo and a sunny-side-up egg on a toasted bun); Shredded Beef Nachos (tortilla chips topped with shredded chuck angus beef, melted cheddar cheese, refried beans, queso fresco, pickled jalapenos and pico de gallo, guacamole and lime cream).
Coney Waffles Ice Cream Sweet Shop Long Branch, New Jersey Home of the "Freak Shakes": "Tornado Big Show Shake" (four scoops of cotton candy ice cream, blended with milk; topped with whipped cream, garnished with a skewered two cotton candy ice cream filled 'Coney waffles' (made with a cinnamon blend shaped like a hot dog bun); a 'galaxy cone', a raspberry & blueberry flavored waffle cone, an ice cream sandwich, cotton candy, candy skewers of gummies and licorice, and gold glitter); "S'Mores Coney Waffle" (vanilla ice cream topped with chocolate-dipped graham crackers, chocolate chips, toasted marshmallows, chocolate & marshmallow syrup and crushed graham crackers in a brownie Coney waffle).
Nosh Kitchen Bar Portland, Maine "Mac and Stack" (ground chuck, brisket, pork shoulder & bacon patty topped with cheese and bacon on Mac & cheese buns made with elbow Mac and three cheeses; American, cheddar and cheddar dust, dipped in breadcrumbs and deep-fried; served with bacon dust fries); "Brunch Bomb" (fried hashbrown patty topped with maple syrup, a fried egg with cheese and bacon and Hollindaise ailoi on fried chicken buns).
Elliott's Oyster House Seattle, Washington The Salmon Reuben (Alaskan sockeye salmon in a 4-hour brine, rubbed with pastrami spices, smoked with Alder wood, and seared with butter on the flattop topped with Swiss cheese, apple sauerkraut, and homemade Russian dressing on thick rye bread).
My Ceviche Miami, Florida Ceviche (chunks of corvina white fish mixed with jalapenos, tomatoes, cilantro in a jalapeno, onion, celery lime & orange juice sauce, garnished with a sweet potato slice, sweet corn and chili-lime popcorn); Fish Burrito (flour tortilla filled with blackened mahi mahi, coconut jasmine rice, corn, tomates, queso fresco, pickled red onions, avocado, cilantro and lime jalapeno mayo).
The Crazy Tuna Bar & Grille Essex, Massachusetts Beer and Brat Mussels (mussels sauteed in butter, beer, flour and chicken stock, topped with Italian bratwurst slices, garnished with Maryland crab seasoning and a dinner roll).

Hook, Line & Dinner[edit]

Restaurant Location Specialty(s)
Red's Lobster Pot Restaurant Point Pleasant Beach, New Jersey "Red's Lobster Roll" (steamed local lobster tail & claw meat mixed a sauce made with mayo, lemon juice, hot sauce, house-made spice mix, chives and celery hearts, on a butter-toasted bun); "The Angry Lobster" (8 piece lobster, floured and sauteed with a sauce made with olive oil, garlic, basil and red pepper flakes, served with cornbread).
The Fish Market Restaurant Embarcadero, San Diego, California Cioppino (seafood stew featuring green-lipped mussels, black mussels, cockles, vanilla clams, white sea bass, prawns, sea scallops, Dungeness crab and squid in a homemade chili pepper marinara sauce, served with garlic bread); Garlic Prawns (Mexican prawns satueed in chardonnay, sherry, brandy garlic butter, and pureed garlic, served over linguine).
Savannah Seafood Shack Savannah, Georgia "The Love Shack" (snow crab legs, clams, crawfish, shrimp, corn on the cob, red potatoes boiled in seagood seasoning spiced water, topped with garlic butter sauce); "Seafood Cone" (deep-fried oysters and house-made coleslaw served in a waffle cone).
L.P. Steamers Baltimore, Maryland Steamed Crabs (local blueclaw crabs steamed with black pepper, rock salt and special seafood seasonings, served with clarified butter); "Hard Fried Crab" (a crab cake (make with lump & colossal crab meat, breadcrumbs, parsley, spices, eggs, mayo, mustard and Worcestershire sauce) stuffed into a hard crab shell, battered and deep-fried).
Shrimp 'N Stuff Galveston, Texas Shrimp Gumbo (made with roux, water, celery, onions, bell peppers, chicken & seafood base, cayenne pepper, tomtatoes, okra, filé, Gulf shrimp, imitation crab and white rice); Shrimp Tacos (three tortillas filled with fried panko-breaded brown shrimp, cabbage, pico de gallo and chipotle sauce).
Susan's Fish-N-Chips Portland, Maine Seafood Platter (local hadock fish, scallops, clams, and baby shrimp, breaded with a fry mix of powdered milk and powdered eggs, served over a bed of fries); Deep-Fried Lobster Tail (local lobster tails, battered and deep-fried, served on a stick with melted butter).
La Camaronera Seafood Joint & Fish Market Little Havana, Miami, Florida Camaronera-Style Burrito (mixture of a burrito and an enchilada: a flour tortilla stuffed with corbina fish, shrimp, sofrito of red & green peppers, garlic and raw onions; and a secret seafood sauce, rolled and topped with torched monetary jack cheese); Pan Con Minuta (doubled-breaded deep-fried yellowtail snapper with tail, topped with raw oinions, ketchup and tartar sauce on a fresh baked bun).
Little Water Cantina Eastlake, Seattle, Washington "Shannon's Fish Tacos" (tortillas filled with rice floured, beer-battered, deep-fried cod fish, shredded cabbage, pickled red onions, mango salsa, avocado crema and micro greens, served with yellow rice and beans); Mussels (black mussels sauteed in tequila, fish stock, and three chillies sauce, topped with pico de gallo).

Local Lowdown[edit]

Restaurant Location Specialty(s)
Filippi's Pizza Grotto San Diego, California Since 1950: Meatball Pizza (house-made pizza dough topped with tomato sauce, Greek oregano, mozzerella cheese, homemade angus beef meatballs, sausage, pepperoni, mushroom, green peppers, onions, and black olives); Chicken Parmesan (beer-battered deep-fried chicken breasts topped with marinara, sauce, mushrooms, Romano cheese and mozzerella cheese, served with a side of cheese ravoli)
Pickles Pub Baltimore, Maryland "Crab Pretzel" (P-shaped French Bread dough soft pretzel topped with crab dip made with cream cheese, butter, crab seasoning and hot sauce; dipped in cheddar cheese, served with homemade pickles); "Crabby Pig" (roasted pulled pork topped with crab dip, melted cheese, lettuce, tomato, mayo and Red onion on a toasted French roll).
Back In the Day Bakery Savannah, Georgia "Everything Biscuit Sandwich" (famous cheddar cheese egg bake topped with bourbon pimento cheese, and pepper jelly on homemade everything-spiced buttermilk biscuits); "Maple Bacon Sticky Bun" (a homemade sticky bun topped with cream cheese maple frosting, caramel sauce and bacon).
Sonny's Place Galveston, Texas Established in 1944: "Grilled Muffaletta" (sweet ham, mortadella, Genoa salami, Swiss cheese, provolone cheese, and homemade 4-olive salad on an Italian Vienna bread, grilled with butter and parmesan cheese); "Tex-Mex Pasta" (spaghetti on a bed of Swiss cheese, topped with homemade beef chili, melted American cheese, tortilla chips, raw onions, diced tomatoes and jalapenos).
Cardinal Provisions Asbury Park, New Jersey "Lobster Benedict" (freshly baked biscuits topped with local lobster in melted butter, poached eggs, and lemon-tarragon hollandaise); Chicken and Waffles (black tea brine chicken dredged in seasoned flour, dipped in spiced buttermilk and deep-fried served on a Belgium Liège waffle made with biroche dough and coated in pearl sugar, topped with maple poblano relish, herb yogurt and hot sauce).
Blue Rooster Food Company Portland, Maine "Brussel Crowe Dog" (deep-fried bacon-wrapped hot dog topped with fried chili sauced brussel sprouts, garlic ailoi, toasted sesame seeds and queso fresco on a toasted bun); "Three Little Pigs Tots" (tater tots topped with cheese curds, house-roasted chicken gravy, pork belly, bacon, and ground pork sausage).
Josh's Deli Surfside, Florida "Jewban" (a Jewish & take on Cuban sandwich: cured & smoked beef brisket pastrimi coated with molasses, roasted pork butt topped with Swiss cheese, homemade pickles, yellow mustard, and 'crack sauce' made with chipotle ketchup, truffle oil & mayo, on toasted challah bread); "Spicy Tuna Latke" (fried cayenne spiced deep-fried potato pancake topped with siriacha cream cheese, truffle vinaigrette, seaweed and citrus-cured tuna coated in pastrimi spice).
Little Uncle Seattle, Washington Dungeness Crab Fried Rice (fried rice made with red, brown and white rice shallots, eggs, green oinions and soy sauce and Dungeness crab meat, topped with fish sauce with chili, cilantro and avocado slices); Shaved Ice (topped with Jack fruit compote, hibiscus syrup, local Rainier cherries, rhubarb puree, basil seeds and condensed sweet milk).


Restaurant Location Specialty(s)
Beerfish North Park, San Diego, California Fish and Chips Burrito (14-inch flour tortilla stuffed with ale beer-battered deep-fried cod fish, fries, coleslaw, smoky tartar sauce and malt vinegar aioli); "Disco Fries" (fries topped with carne asada, homemade clam chowder, bacon and chives).
Brews Brothers Galveston, Texas "Beer Brine Chicken Wings" (jumbo chicken wings brined overnight in IPA beer and doused in homemade wing sauce made with Mexican hot sauce, olive oil, butter, agave nectar, ginger puree, malt vinegar and double IPA beer, served with house-made beer blue cheese dressing); "The Notorious P.I.G." (brown sugar rubbed pulled pork topped with root beer barbecue sauce and purple coleslaw with beer-soaked currants and house dressing of mustard, mayo, & red wine vinegar on an egg bun).
Rhein Haus Capital Hill, Seattle, Washington Giant Pretzel (homemade giant soft pretzel served with 5 dipping sauces: German lager Emmental & Fontina beer cheese fondue, obatzda or Bavarian cheese spread, horseradish cream cheese, spicy honey mustard, and chocolate ganache); "Munich" (smoked & grilled pork kielbasa topped with beer cheese fondue and crispy onion strings on a toasted pretzel bun).
Twisted Fork Kitchen (food truck) @ The Tank Brewing Co. Miami, Florida Brisket Sandwich (secret-spiced beef brisket smoked with maple, plum & peach wood, braised in beer and shredded, tossed in guava barbecue sauce and teriyaki, topped with 'Robbie slaw' on a duck fat toasted brochie bun); Short Rib Hash (off the menu item: short rib cubes braised in stout beer mixed in 4 different potatoes; purple, Red Bliss, Yukon Gold and sweet potatoes, and tator tots with melted gouda cheese).
Alewife Baltimore, Maryland Located in a bank from 1882: "Delmarva Chicken and Waffles" (deep-fried chicken wings infused with a house lager and coated in crab seasoning barbecue sauce, served on top of a hush puppy cornmeal, jalapeno & beer waffle, drizzled with beer honey).
Liquid Riot Portland, Maine Beer-Steamed Mussels (local mussels steamed in house-brewed pilsner beer and whipped herb & beer butter, served with grilled sourdough bread); Ice Cream Sandwich (homemade Fernet ice cream in between a spent grain or malt barley cookie).
Rogue North Beach, San Francisco, California Chili Brat (bratwurst grilled in ale topped with kobe & angus beef chili made with Anahiem chilies, black beans, fire-roasted tomatoes and oatmeal stout beer, white cheddar cheese and stout beer mustard); Chocolate Stout Brownie and Beer Float (vanilla ice cream in chocolate stout beer with whipped cream and a whiskey-soaked cherry, served with a brownie made with chocolate stout, topped with hazelnuts).
Savannah Taphouse Savannah, Georgia Sweet Tea Fried Chicken (two chicken breasts marinated in sweet tea (cut black tea and orange pekoe tea) sugar, lemon, honey and spices, dredged in secret seasoned flour, deep-fried and covered in a sweet tea reduction laced with veal & beef stock, served with signature skin-on Yukon gold mashed potatoes with cream and garlic butter).

Slice of Heaven[edit]

Restaurant Location Specialty(s)
Midway Pizza New Orleans, Louisiana King Creole Pizza, The Kingpin
Pizza Dads Philadelphia, Pennsylvania The Patrick, The Bruno
Pizzeria Lola Armatage, Minneapolis, Minnesota Korean BBQ, Seoul Chicken
Tano's Pizzeria Irving Park, Chicago, Illinois Tano Special
Koreatown Pizza Co. Koreatown, Los Angeles , California The Kingsley, The Morning Glory
Krave It Sandwich Shop & Eatery Bayside, Queens, New York Cheeseburger Pizza, The Love at First Sight
Slim & Husky's Pizza Beeria Nashville, Tennessee Roni, Rone Rony
Brother Bruno's Wayne, New Jersey Cookie Monster Pizza, Special Brownie Pizza

All You Can Meat[edit]

Restaurant Location Specialty(s)
Bakn Carnegie, Pennsylvania Bacon Restaurant: "The 1 Pound BLT" (one pound of applewood bacon topped with arugula tossed in a house-made honey cider, sliced tomatoes and 'baconnaise' (bacon fat and bacon bits in mayonnaise) on bacon fat-toasted sourdough bread); Bakn-Stuffed 'Cakes (cajun spiced boneless chicken breasts, dredged in parmesan panko crumbs, deep-fried and on top of with bacon stuffed pancakes, drizzled with bourbon maple syrup).
Brothers BBQ Greenwood Village, Colorado "The Brother" (pulled pork seasoned with kosher salt and coarse black pepper, smoked with hickory wood for 12 hours, a beef & pork smoked hot link grilled with barbecue sauce, topped with coleslaw, fried onions, pickled jalapenos, a tangy vinegar barbecue sauce and a sweet barbecue sauce); Burnt Ends (hickory-smoked beef brisket, cut the fatty end cap off and cubed, and smoked with a tomato-based barebcue sauce served on top of white bread and a side of dill pickles).
Gyro City Boston, Massachusetts Gyro Sandwich (your choice of pork seasoned with garlic, Greek oregano and paprika, or chicken thigh & breast meat seasoned with olive oil and Greek yogurt, both roasted on a vertical rotating skewer rotisserie, sliced and served in a grilled pita bread stuffed with fries, cucumber & onion tzatziki sauce, raw onions, lettuce and tomtatoes).
The Joint BBQ Bywater, New Orleans, Louisiana Three Meat Combo (chicken and pork shoulder & pork ribs dry-rubbed with turbinado sugar, black pepper, salt, paprika, granulated garlic and chili powder; beef brisket rubbed with kosher salt & black pepper; and sausage, smoked low & slow, served with baked beans and mac & cheese); Pulled Pork Sandwich (pulled pork topped with homemade apple cider vinegar colesaw and pickles, served on a toasted white bread bun).
Chicken + Whiskey Washington, D.C. Reina de Chicharrón or "Queen of Pork" (whole chicken brined in cumin, garlic and beer, roasted on a Peruvian-style rotisserie with natural wood charcoal, shredded and mixed with mayo, avocado and ciltratro, stuffed into a deep-fried chicharrón corn flour cake or arepa).
Char Korean Bar & Grill Atlanta, Georgia Grilled Meat Combo (cook your own Korean barbecue: a platter of thin-sliced short rib in a soy-based marinade, flank steak, beef brisket, bulgogi, pork belly and pork jowl, served with lettuce wraps and Korean sauces). Korean Fried Chicken (jumbo chicken wings marinated in dark soy sauce, onion and garlic, dipped in cornstarch and rice flour and water, double deep-fried and coated in a secret sauce with pineapple habanero, topped with crushed peanuts served with pickled Daikon radish salad).
Churrascaria Plataforma Theatre District, Manhattan, New York City Rodizio Choice (Brazilian barbecue skewered and cooked on a rotisserie grill featuring all you can eat meat: flank steak, plataforma steak, turkey legs, pork ribs, top sirloin, ribeye, chicken, prime rib, skirt steak, filet mignon wrapped in bacon, and sausage, served with salad, rice and plantains).
Pork & Beans Pittsburgh, Pennsylvania Pork and Beans (5 kinds of pork; cubed pork shoulder, bacon, caramelized in red wine and pork stock with carrots, celery, and onions, and 5 kinds of beans, with, chilli flakes, braised collard greens, and ham hocks, plated with seared pork belly, confit carrots and bread with mustard garlic butter and pork lard streusel served in a tin can, poured out tableside).

Fast Food Finds[edit]

Restaurant Location Specialty(s)
Hoagitos Belmar, New Jersey Brisket Hoagito (shredded beef brisket braised in carrots, onions, celery, tomato paste and beef stock, topped with gravy, melted Swiss cheese, pickled jalapenos, agulia, crispy shallots and roasted garlic mayo served on a Portuguese hoagito roll); "Forbidden Chicken" (a chicken thigh dipped in flour and buttermilk, double deep-fried and topped with 'forbidden glaze' made with siriacha, honey, butter and lime juice, and Daikon radish & carrot slaw on a hoagito roll)
Dirt Dog Los Angeles, California "Dirty Chili Dog" (grilled bacon-wrapped beef hot dog topped with house-made Texas-style beef chili and cheddar cheese and ciltratro on a butter-toasted preztel bun); "Filthy Fries" (fries seasoned with salt, chili powder, cayenne and lime powder, topped with house-made cheddar cheese sauce, gaucomole, chipotle aioli, cotija cheese and bacon bits).
Federal Donuts Philadelphia, Pennsylvania Hot Fresh Donuts (hot homemade buttermilk baharat-spiced cake donuts, deep-fried and covered in flavored sugar: cinnamon, nutmeg & brown sugar blend, dehydrated strawberries and lavender sugar blend, and cookies & cream sugar blend); Fried Chicken (chicken pieces brined in onion, mustard and salt, dipped in cornstarch, flour & water, and double deep-fried, topped with a honey-ginger glaze or chili garlic glaze and served with a hot honey-glazed donut).
Kelly's Roast Beef Saugus, Massachusetts Since 1951: Roast Beef Sandwich (sliced roast beef, seasoned with salt & pepper, cookied for 3 1/2 hours, topped with white American cheese, lettuce, tomato, signature barbecue sauce and mayo on a butter-toasted sesame bun); Fried Clams (New England whole-bellied clams dipped in evaporated milk and dredged in cornmeal flour and deep-fried and deep-fried, served with cornmeal onion rings and homemade tartar sauce).
Greko Greek Street Food Nashville, Tennessee Athenian Half Chicken (half chicken seasoned in Greek orgeano, sweet paprika & cumin, spit-roasted on a skewer, coated in a honey lemon mustard sauce, served with fried seasoned with salt, orgeano and grated Greek cheese); Beef Souvlaki (beef brisket & chuck cubes seasoned with onion powder paprika, oregano, mint and cumin, grounded with raw red onions, pita bread and beer, grilled, topped with onions, tomatoes and tzatziki sauce and served in a pita).
Chaia Georgetown (Washington, D.C.) "Farm to Taco": Creamy Kale and Potato Taco (hand-griddled masa harina corn tortillas filled with oil-roasted red bliss potatoes, kale sauteed in oil and garlic, and a fried egg, pickled red onions, micro greens, a roasted poblano pepper cream sauce and tomatillo sauce).
Naansense Near West Side, Chicago, Illinois Chicken Naan Tacos (naan or Indian bread with lemon, garlic, cilantro butter, filled with chicken marnitated in a Masala marinade with lemon juice and Indian spices, grilled and spiced with mango powder; topped with masala sauce, pickled red onions, tomatoes, garlic yogurt and cilantro); Lamb Bowl (shredded braised masala lamb served on top of basmati rice, vindaloo sauce and a slice of naan and a side of lettuce and cucumbers and apple tamarind chutney dressing).
Pizzeria Locale Denver, Colorado "Mais Pizza" (freshly made hand-stretched dough topped with creme fraiche, mais or Italian for sweet corn, sliced ham and mozzerella and parmesan cheese, cooked in a rotating floor brick oven); Chocolate Hazelnut Pizza (fluffy dough, baked and sliced into strips drizzled with chocolate hazelnut spread and powdered sugar).

Sights and Bites[edit]

Restaurant Location Specialty(s)
Duke's Counter Washington, D.C. Torta Milanese Cubano, El Tresaro
The Ruby Slipper Cafe Magazine Street, New Orleans, Louisiana Chicken St. Charles, Bananas Foster Pain Perdu
Tasty Burger Harvard Square, Cambridge, Massachusetts The Big Tasty, Chicky Chicky Parm Parm
Market Bar-B-Que Nicollet Avenue, Minneapolis, Minnesota Ribs and Chicken, Brisket Sandwich
Steve's Snappin' Dogs Denver, Colorado Chimi Dog, Chicago Dog
Goo Goo Shop Nashville, Tennessee Clark Street Cheesecake, Third Avenue Heartache
The Irish Oak Chicago, Illinois Double Layered Irish Nachos, Shepherd's Pie
The Ice Cream Bar San Francisco, California Brownie Sundae, The Ice Cream Cake

Go Big or Go Hungry[edit]

Restaurant Location Specialty(s)
Tony Boloney's Atlantic City, New Jersey Taco Pizza
Farley Girls Cafe Galveston, Texas O.M.G., Mile High Meatloaf
Katsu Burger Seattle, Washington Tokyo Tower, Mount Fuji
Donut Bar San Diego, California Big Poppa Tart, French Toast Doughnut
Barton G South Beach, Miami Beach, Florida Dolla Dolla Bill, Carnival Fun Cakes
B's Cracklin Savannah, Georgia Whole Hog Platter, Spare Ribs
Chaps Pit Beef Aberdeen, Maryland The Big John, The Boss Man
Slab Sicilian Street Food Portland, Maine The Slab

The Comfort Zone[edit]

Restaurant Location Specialty(s)
Mess Hall Canteen Food truck Cypress, California Drunken Sailor Tots, Major Beef Grilled Cheese
Craftsman Row Saloon Jewelers' Row, Philadelphia, Pennsylvania Mozzarella Stick Grilled Cheese, Stallone Burger
Emporio: A Meatball Joint Wexford, Pennsylvania Fuggetta-Bowl-It, Angry Birds Bowl
Palookaville Fine Foods Avondale Estates, Georgia Fryinstein Monster
Jelly U Cafe Denver, Colorado Doughnut Bites, Breakfast Burrito
Black Tap Craft Burgers & Beer Midtown Manhattan, New York City Greg Norman Burger, Cake Shake
KO Catering and Pies East Boston, Massachusetts Buffalo Chicken Macaroni and Cheese Pie, Beef and Cheese Floater Style
Taylor Gourmet Washington, D.C. T. Harrison, Colonial

College Town Cravings[edit]

Restaurant Location Specialty(s)
The Yard An American Gastropub University of Pittsburgh, Pittsburgh, Pennsylvania "Mac Attack" (macaroni and cheese made with cavatappi noodles in parmesan cheese, cheddar cheese, heavy cream and grilled cheese with cheddar, bacon on Texas toast, served with garlic parmesan fries and tomato soup); "Smack Yo Mama" (Texas toast grilled cheese with shredded chicken in a Thai chili barbecue sauce, topped with beer cheese sauce and a beer-battered onion ring, served with house-made garlic potato chips).
Al's Breakfast University of Minnesota, Minneapolis, Minnesota Since 1950: "The José" (award-winning grilled hash browns topped with homemade jalapeno and chipotle salsa, two poached eggs, and melted sharp cheddar cheese); Blueberry Pancakes (four stacked buttermilk homemade pancakes with wild Maine blueberries and butter).
Mr. Bartley's Burger Cottage Harvard University, Cambridge, Massachusetts Since 1960: "Crimson Burger" (7-ounce seared beef patty topped with homemade baked spicy mac and cheese made with elbow pasta, milk, red pepper flakes and sharp cheddar; 4 strips of bacon and ghost pepper Jack cheese on a toasted sesame seed bun); "Harvard Double" (two beef patties topped with bacon, cheese, grilled peppers & onions and barbecue sauce on a toasted bun).
The Buff Restaurant University of Colorado, Boulder, Colorado "Saddlebags Pancakes" (homemade meringue-battered buttermilk pancakes with sausage & bacon, topped with sunny-side-up eggs, butter and maple syrup); Pecan Caramel Quesadilla (flour tortilla dipped in eggs and crushed graham cracker crumbs and layered with whipped 'streusel butter' made with cinnamon, brown sugar and pecans; deep-fried and topped with vanilla yogurt, pecans, and powdered sugar).
Richie's Deli & Pizza Temple University, Philadelphia, Pennsylvania Mozzarella Stick Cheesesteak (grilled thin-sliced ribeye topped sauteed onions and peppers, mozzarella sticks, marinara sauce, and melted provolone on a hogie roll); Buffalo Chicken Cheesesteak (marinated chicken breasts, grilled and chopped mixed with buffalo sauce & siriacha and topped sliced American cheese and liquid blue cheese on a hogie roll).
Caveman Kitchen USC, Los Angeles, California "Lomo Saltado" (marinated ribeye steak stir-fried with a soy sauce blend, beef au jus, tomatoes, red onions, and french fries, plated with white rice; Rotisserie Chicken (wine & vinegar marnitated chicken skewered and roasted in a wood-fired rotisserie, served with rice and black beans).
Atlanta Breakfast Club University of Georgia, Atlanta, Georgia Peach Cobbler French Toast (Texas toast dipped in a batter with cayenne pepper milk & egg wash, topped with homemade cola & brown sugar peach compote, garnished with cobbler crumble); Crispy Fried Chicken Biscuit (buttermilk soaked chicken dredged in seasoned flour and deep-fried, topped with black pepper gravy, served on on a homemade buttered buscuit).
District Taco Washington, D.C. "Burrito Mojado" (12-inch flour tortilla loaded with barbacoa or pulled beef marinated in an Anaheim chili, garlic and charred onion puree, baked and shredded; white rice and black beans, topped with salsa de Chile, salsa, lettuce, cheese, and sour cream); Shrimp Tacos (corn tortillas filled with shrimp marinated in Anaheim peppers, garlic and lime juice and grilled; homemade cabbage slaw, pico de gallo and cilantro mayo).

Hit the Road[edit]

Restaurant Location Specialty(s)
Heirloom Market BBQ Atlanta, Georgia Brisket, Spicy Korean Pork Sandwich
Dell Rhea's Chicken Basket Willowbrook, Illinois Fried Chicken Basket, Jalapeño Mac and Cheese
LaPlace Frostop LaPlace, Louisiana Lotta Burger with Onion Rings, Barbecue Beef and Sausage Po'Boy
Brasa Premium Rotisserie Marcy Holmes, Minneapolis, Minnesota Rotisserie Chicken, Slow Roasted Pork
Patrick's Roadhouse Santa Monica, California Clover Burger, Beer-Battered Fish and Chips
Marcy Jo's Mealhouse and Bakery Columbia, Tennessee Rory's Overall Breakfast, Pecan Sticky Buns
Dad's Luncheonette Half Moon Bay, California Hamburger Sandwich, Blondies
John's Roast Pork South Philadelphia, Pennsylvania Roast Pork Sandwich, Cheesesteak

Blast From the Past[edit]

Restaurant Location Specialty(s)
Band Box Diner Elliot Park, Minneapolis, Minnesota Sloppy Bro, Patty Melt
Parkway Bakery & Tavern Mid City New Orleans, Louisiana Roast Beef Po'Boy, Shrimp Po'Boy
Eleven City Diner Chicago, Illinois Ju Pu Platter, Rubin's Reuben
Big Al's Deli Nashville, Tennessee Hot Chicken, Meatloaf
20th Century Cafe San Francisco, California Russian Honey Cake, Mohnkuchen
Lexington Candy Shop Upper East Side, Manhattan, New York City Butter Burger with Egg Cream
Original Oyster House Pittsburgh, Pennsylvania Original Oyster, Jumbo Fish Sandwich
Matthews Cafeteria Atlanta, Georgia Country-Fried Steak, Turkey and Dressing

Special Episodes[edit]

State Fair Foods Paradise (2012)[edit]

Restaurant Location Specialty(s)
Colorado State Fair Pueblo, Colorado *Jungle George's Exotic Meats & Bugs - "Maggot Melt" (grilled cheese with dried maggots), python skewer, aligator meat, yak burgers, kangroo sausage
*Good ol' Burgers - "Belly Buster Burgers" (4½-pound patty with 4 American cheese slices and 2 sides of vegetables)
*T&T Express - "Rocky Mountain Osyters" (deep-fried bull testicles)
*Indian Summer Kettle Corn - kettle corn (popcorn served with chili & lime and jalpeno peppers
*Fun Zone Concessions - Deep-fried Capt'n Crunch on-a-stick
Minnesota State Fair St. Paul, Minnesota *Ole and Lena's – "hotdish" (casrole) on-a-stick with cream of mushroom dipping sauce, tater-tots and meatball combo, "China Town" (Ostrich meat on-a-stick)
*Bayou Bob's - gator brots on-a-stick, deep-fried gator nuggets, "Big Fat Bacon" (thick-cut bacon on-a-stick)
*Giggles' Campfire Grill - Walleye pike fish cakes with wild rice, salad on-a-stick with a mozzarella, lettuce and tomato skewer
*Axel's - "Bull Bites" (blackened beef tenderloin with cajun spice), fried mac n' cheese on-a-stick, "Breakfast Lollipop" (sausage patty with corn meal batter and maple glaze)
*Sweet Martha's Cookie Jar - "Cookies-in-a-Pail" (homemade chocolate chip cookies in a large pail)
*Nitro Ice Cream - Liquid nitrogen in ice cream mix
*Blue Moon Diner - Sweet corn ice cream with wild blueberry and honey butter bacon topped with cayenne peanuts
*Famous Dave's - "Pig Lickers" (applewood smoked bacon dipped in chocolate with salt pieces), "Pig Ankles" (barbeque pig "wings")
Wisconsin State Fair Milwaukee, Wisconsin *The Machine Shed Restaurant – Deep-fried butter, "Brad & Harry's" (deep-fried cheese curds), fried beer (with cheddar cheese sauce)
*Cream Puff Pavilion - Homemade cream puffs
*Grebe's Bakery, Sports Bar & Grill - Deep-fried mac n' cheese burger, Krispy Kreme dounut cheeseburger with chocolate bacon, fried beer with Wisconsin cheddar sauce
Arizona State Fair Phoenix, Arizona *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
Iowa State Fair Des Moines, Iowa *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)
Texas State Fair Dallas, Texas *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

Food Paradise: London (2012)[edit]

Restaurant Location Specialty(s)
Duke's Brew & Que East End, London, England American Barbeque – beef ribs, pulled pork sliders, deep-fried pickles, smoked porter ale, served with English beer
Eyre Brothers East End, London, England Modern "Iberian" (Spanish & Portuguese) cuisine – "Mozambie Prawns" (grilled with chili piri-piri sauce), hake fish with salsa verde sauce, chocolate tart
Caravan Restaurant, Bar & Roastery East End, London, England Modern British cuisine – "Bubble and Squeak" (fried potato cake with ham and poached eggs served with HP sauce)
Street Food Venders @ Southbank Centre London, England *Arancini BrothersRisotto balls – "Colossus" (risotto ball wrap with hot peppers and crispy fried onions topped with tomato chutney/fenel mayo)
*Tongue n' Cheek – Full (24 hour) roast suckling pig (pork sandwich with homemade apple sauce)
*Grays & Feather Bubbles – "Award-Winning Bubbly" (wines and pimms)
*Creperie NicolasNutella crepes and peanut butter & banana crepes
*Well Kneaded Wagon - "Wood Burning Sourdough Fire Bread" (British-style pizza), leak pizza
The Bull and Last Highgate, London, England 1800s Pub – Roast lamb atop spiced chickpeas and eggplant puree, haddock fish & chips, Camden Town pale ale
Toff's Fish Restaurant Highgate, London, England Award-winning fish & chips shop, fresh battered fried fish and chips (handcut thick fries)
Rotti Chai Marylebone, London, England Homestyle Indian cuisine – curries, dal, tikka, and lamb kebabs, "Spicy Chicken 65" (deep-fried with sesame seeds), "mutter paneer" (popular curry dish), tandom roti (Indian flat bread), chicken lollipops in a tandori marinade, spiced milky tea
Bea's of Bloomsbury Camden Town, London, England High tea and afternoon teafinger sandwiches, margaines, clotted cream, pastries, brownies, marshmallows, American-style cupcakes with Italian-style buttercream, strawberries & cream cupcakes, "Fairy Cakes" (sweet cakes)

Chinese Food Paradise (2013)[edit]


  1. ^ "Food Paradise - Restaurant Locations, Maps, Road Trip Planner". Retrieved 2012-08-13. 

External links[edit]