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Food Paradise
Food Paradise is a television series narrated by Jesse Blaze Snider
(formerly by Mason Pettit) that features the best places to find various Food Paradise
cuisines at food locations across America. Each episode focuses on a Genre Food Reality
certain type of restaurant, such as "Diners", "Bars", "Drive-Thrus" or
Narrated by Mason Pettit
"Breakfast" places that people go to find a certain food specialty.[1] New
(2008-2013)
episodes currently air on Sundays at 8 p.m. EST on the Travel Channel.
Jesse Blaze
Snider (2014-
present)
Composer(s) The Music
Contents Collective
Season 1 (2008) Country of United States
Hamburger Paradise
origin
Pizza Paradise
Hot Dog Paradise
Original English
Steak Paradise language(s)
Donut Paradise No. of seasons 15
Barbecue Paradise Production
Ice Cream Paradise
Executive Kevin Burns,
Diner Paradise
All You Can Eat Paradise
producer(s) Sean O'Malley,
Sandwich Paradise Irene Wong
Ribs Paradise Producer(s) Philip Kruener
Steak Paradise 2: A Second Helping Location(s) Various
Bar Food Paradise
Cinematography Daniel Farnam
Breakfast Paradise
George Feucht
Deep Fried Paradise
Editor(s) Eddie Arguelles,
Season 2 (2010)
Greg Clausen,
Bacon Paradise
Charles
Food Truck Paradise
Donohoe, Titus
Deep Fried Paradise 2: Extra Crispy
Heard, Jennifer
Pasta Paradise
Pie Paradise Lehman, Matt
Kay, Casey Lee,
Season 3 (2011)
Jayson
Food Paradise: Manliest Restaurants
Meadows,
Tailgate Paradise
Margaret Moore,
Hot & Spicy Paradise
Janelle Ashley
Big Beef Paradise
Nielson, Spyke,
Season 4 (2012-2013)
Dan Stoneberg,
Bacon Paradise 2: Another Slab (2012)
Scott Juergens
Hamburger Paradise 2: The Double-Decker (2012)
Barbecue Paradise 2: Another Rack (2012) Running time 60 minutes
Sausage Paradise (2012) Production Prometheus
Pot Pie Paradise (2012) company(s) Entertainment,
Season 5 (2014)
Food Paradise: Sturgis' Most Tasty
BBQ Paradise 3
Hamburger Paradise 3
Hot & Spicy Paradise 2
Sandwich Paradise 3
Deep Fried Paradise 4
Burrito Paradise
Season 6 (2015)
Season 7 (2015)
Seafood Paradise 2
Late Night Paradise
Mac N' Cheese Paradise
Street Food Paradise
Pizza Paradise 3
Local Legends
Season 8 (2016)
Minnesota State Fair
Steak Stravaganza
Weiner Takes All
Deli-Licious
Hog Heaven
Wisconsin State Fair and the State Fair of Texas
Season 9 (2016-2017)
Taco-Lanche!
Brunch-Nado!
Super Sandwiches
Pizza Party
Southern Comfort Food
Midnight Munchies
Winner Winner Chicken Dinner
Italian Eats
BBQ Bliss
Extra Cheesy
Iconic Eats
Best Mex
Surf and Turf
Season 10 (2017)
Vegas Baby!
Here's the Beef
Feasting at the Fair
Food with a View
Passport on a Plate
Stuffed
Taste of the Town
All-American Classics
Sausage Kings
Pub Grub
Stack Attack
Like Mama Made
Better With Bacon
Season 11 (2017)
Lay It On Thick
Handheld Happiness
Carb Overload
Donut Shop
Keepin' It Retro
Hey Butter Butter
Noodle Nirvana
Wild & Wacky
Food On Fire
Brain Freeze
Egg-Streme Eats
Destination Dining
Chow Down Meat Town
Worth The Wait
Bigger Is Better
Season 12 (2017-2018)
Big Easy Eats
Route 66
BBQ Bragging Rights
Blue Plate Special
The Meatier The Better
Fully Loaded
Meltdown
Scary Good
Shore Bets
Happy Hour
Spicy
Hotel Hot Spots
Open 24 Hours
Season 13 (2017-2018)
Gulf Grubbin'
Midway Munchies
Extreme Burgers
Island Eats
A Taste of Time
Saucy!
Lots of Cluck
Classic Combos
Country Cookin'
All in the Family
Farm to Feast
Rise and Dine
More Bite For the Buck
Season 14 (2017-2018)
California Dreamin'
Aloha, Hawaii
Bun-Believable
No Taste Like Home
Food Paradise XL
Apps Download
Boardwalk Bites
Minor League Baseball
Best In Chow
Dockside Dining
Fire It Up
Tasty Traditions
Date Night
Season 15 (2018)
The Last Food Frontier
Brew and Chew
Chowin' Down the Mississippi River
Feast From The East
Street Eats
T.G.I. Fried
Cheat Day
Bodacious Bowls
Eat at Joe's
The Bucket List
Destination Delicious
Paradise University
Season 1 (2008)
Hamburger Paradise
(First) Wichita, Kansas (throughout famous 2 1/2 inch steamed sliders with
White Castle
U.S.) chopped onions
All-American Drive-In Massapequa, New York old-fashioned classic "All American Burger"
Old Homestead (Chelsea/Meat Packing District) $41 Kobe beef burger with exotic
Steakhouse New York City, New York mushrooms and tater tots
Pizza Paradise
Lombardi's Pizza (Little Italy) New York City, Neapolitan-style thin-crust coal oven pizza,
Napoletant New York "Margerita"-cheese and sauce, famous pesto pizza
Sally's Apizza Restaurant New Haven, Connecticut Coal fire New Haven-style pizza
(Upper East Side) "Luxury Pizza" - $1,000 gourmet pizza with crème
Nino's Bellissima Pizza
Manhattan, New York fraîche, lobster tail, caviar and salmon roe
Coney Island, New famous frankfurters (chili dogs, sautee onion & pepper dog),
Nathan's Famous
York crinkle-cut fries, Nathan's Hot Dog Eating Contest
Hollywood,
Pink's Hot Dogs 21 celebrity-named grilled hot dogs, chili cheese dogs
California
Hot Doug's The Wild-game sausages sandwiches, corn dogs, "The Dog" –
Chicago, Illinois
Sausage Superstore Chicago dog
Jimmy Buff's Hot Dogs East Hanover, New Originators of the Italian hot dog (fried hot dogs with fried
& Sausages Jersey potatoes, onion & peppers stuffed into a roll
Steak Paradise
Saugus,
Hilltop Steakhouse Prime rib, Rib eye steak
Massachusetts
Philadelphia,
Geno's Steaks Philadelphia cheese steak (sliced steak with provolone)
Pennsylvania
Cattleman's Oklahoma City, USDA prime & choice steaks, (T-Bone Steak, "Cattlemen’s Strip
Steakhouse Oklahoma Sirloin")
Big Texan Steak Big Texan Challenge: 72 ounce top sirloin, dinner roll, side salad,
Amarillo, Texas
Ranch baked potato, and fried shrimp.
The Buckhorn
Denver, Colorado Wild game steaks: (buffalo, yak, elk, ostrich)
Exchange
Megu New York, New York Kobe Chateaubriand and Kobe Filet Mignon
Donut Paradise
Café Du
New Orleans, Louisiana beignets with powdered sugar, cafe au lait
Monde
Kane's
Saugus, Massachusetts home-style cake donuts, honey-dipped donuts, giant coffee rolls
Donuts
Doughnut (Lower East Side) New designer gourmet doughnuts, glazed doughnuts with edible flowers,
Plant York City, New York raspberry glaze, doughnut jelly square, pistachio nut glaze
Barbecue Paradise
Kansas City, 12-hour hickory & oak slow-smoked beef brisket, pork ribs with signature
Arthur Bryant's
Missouri vinegar-based BBQ sauce.
Dry-rubbed brisket, pork ribs, chicken and sausage, one-pound pulled pork
Interstate Memphis,
sandwich, "Barbecue Spaghetti" (seasoned rib meat mixed with BBQ
Bar-B-Que Tennessee
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
Lockhart, Texas Smoked brisket, turkey, pork loin and beef ribs with signature BBQ sauce.
Barbecue
Annual Chopped or sliced pork shoulder in a ketchup & vinegar-based BBQ sauce
Lexington, North
Barbecue called "Dip" served with cole slaw. Hot pork skins and barbecue turkey
Carolina
Festival legs.
Santa Maria-style "cowboy barbeque" (over an open firepit with red oak
Cowboy Flavor Santa Maria,
smoke) "Barbacoa", Beef shoulder, Linguica sausage served with pinto
(Catering) California
beans and salsa.
Bassett's Ice
Cream @ America's Oldest Ice Cream Company - ice cream consisting of high butterfat
Philadelphia,
Reading content (makes it creamier) - Mint Chocolate Chip, Cookies and Cream,
Pennsylvania
Terminal Cookie Dough, Peanut Butter, Butter Pecan, English Toffee Crunch
Market
100 ice cream flavors, 10 frozen yogurt flavors and 6 sherbet flavors - "Alumni
University
The Berkey Swirl" (vanilla Ice Cream with Swiss mocha chips and blueberry swirl),
Park,
Creamery "Pralines 'N Cream" (Praline flavored ice cream with praline pecans and
Pennsylvania
caramel swirl)
"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
Ben and Waterbury,
swirled with fudge & peanut butter), "The Vermonster" (a huge ice cream
Jerry's Vermont
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 Norfolk, Creators of the ice cream cone - homemade Vanilla, Chocolate, Strawberry or
Drive-In Virginia Pecan ice cream inside a famous Doumar hand-rolled waffle cone.
Homemade Ice Cream & Ices (with eccentric experimental ice cream flavors)
Max and
Queens, New "Lox", "Corn on the Cob", "White Fish" (w/ vodka), "Cotton Candy (w/
Mina's of Main
York marshmallows), "Halava", "Chocolate Cupcake", "Praline Pecan" "French
Street
Toast", "Garlic" and "Beer & Nuts".
Lime Rickey, Egg Creams, Milkshakes, ice cream sodas, "Classic Sundae"
Fair Oaks (ice cream sundaes w/ hot fudge, chopped nuts, whipped cream and a
Pasadena,
Pharmacy & cherry), "All-American Banana Split" (a scoop of vanilla, chocolate &
California
Soda Fountain strawberry ice cream topped with hot fudge, strawberry & pineapple sauces
with whipped cream, cherries and a split banana.
Diner Paradise
Pawtucket, Breakfast Food - Custard French Toast topped with warm fruit and coconut
Modern Diner
Rhode Island shavings.
New York,
Empire Diner Rail-car diner with a full bar – hamburgers, club sandwiches.
New York
Ed Debevic's Chicago, Cheeseburgers, cheese fries, milkshakes, pies. "Double-burger Special" (14
Diner Illinois ounce beef patties)
Gourmet diner – mac n' cheese with ham & peas, Todo Santos Fish Tacos,
San Francisco,
Fog City Diner Mu Shu Pork Burritos, Buffalo Burgers, truffle-oil fries, famous Bloody Marys,
California
Dungeness Crab Cippino, signature crab cakes.
Napa Valley Napa Valley, Seasonal Menu - Mahi Mahi Special with fresh vegetables paired with wine,
Wine Train California braised short ribs with a Merlot sauce.
Bellagio Hotel & Bellagio Buffet (200 selections) suckling pig, Beef Wellington, sushi
Las Vegas
Casino rolls, fish-smoked salmon roulade, Alaskan crab legs
The Broadmoor Colorado Springs, Gourmet Sunday Brunch (tapas, cheeses, desserts--chocolate
Hotel Colorado fountain, chocolate showpieces)
Sunday brunch (shellfish, shrimp, crab legs, sushi) full bar (Bloody
The Castaway Burbank, California
Mary's & champaign), 25 different desserts
Pea Soup
Buellton, California All-you-can-eat "bottomless bowl" of split pea soup
Andersen's
Sandwich Paradise
Primanti Bros. Pittsburgh, Pennsylvania Italian-style meats, coleslaw & fries-stuffed sandwiches
Tony's I-75 Restaurant Birch Run, Michigan Over-sized BLT sandwich (World's biggest)
Ribs Paradise
Charles Vergo's Rendezvous Charcoal longback rib racks (dry rubbed and basted)
Memphis, Tennessee
Charcoal Ribs with vinegar solution and Greek seasoning
Ocean Springs, Fall-off-the-bone BBQ baby back ribs and spare ribs
The Shed BBQ & Blues
Mississippi (dry rub with brown sugar and secret sauce
(Upper East Side) (wet rub) Chinese spare ribs with Chinese red sauce
Nancy's Pig Heaven New York City, New (honey, five-spice powder, soy sauce, hoisin sauce,
York sherry and rice wine)
Gene & Georgetti Wet aged beef (char-broiled 32 ounce T-bone), beef fat cottage
Chicago, Illinois
Steakhouse fries
David Burke's 40-day Himalayan salt cured dry aged free aged prime beef (hot
Chicago, Illinois
Primehouse rock skewers, Kobe beef sashimi)
(Midtown East)
The Palm
Manhattan, New 28- to 35-day dry-aged beef, broiled steaks (New York strip)
Restaurant
York
The Grill House & "Do-It-Your-Own Steakhouse"-pick out and grill your own choice
Allegan, Michigan
Rock Bottom Bar meat, (only haunted steakhouse in U.S.)
Musashi Japanese
Las Vegas Hibachi-grilled Kobe beef steaks
Steakhouse
8-week dry aged beef, wine & steak (8 ounce Delmonico steak),
Bern's Steak House Tampa, Florida world's largest wine selection of any restaurant (1/2 million bottles
in underground wine cellar)
Piedras Negras,
Restaurant Moderno created the original nachos with cheese & pickled jalapeños
Mexico
J. Gilligan's Bar and "Irish Nachos"-cottage fries, cheese, peppers, onions, jalapeño's
Arlington, Texas
Grill served in a skillet
Finn McCool's Irish Santa Monica, Guinness beer, Loaded potato skins with Irish bacon &
Pub California mushrooms
West Hollywood, World-famous chili (on burgers, hot dogs, fries, hashbrowns),
Barney's Beanery
California "Champaign Breakfast"-chili cheese dog with Dom Pérignon
Frank & Teressa's World-famous original Buffalo wings with blue cheese dressing &
Buffalo, New York
Anchor Bar celery
National Buffalo Hundreds of different kinds of chicken wings, plus wing eating
Buffalo, New York
Wing Festival contests
Breakfast Paradise
Pancake Pantry Nashville, Tennessee 23 different kinds of pancakes: sweet potato pancakes
Greenwich Village, New Hand-rolled bagels: Lox & whitefish, "Leo" (Special)-lox, eggs,
Murray's Bagels
York City, New York onions on salt bagel
Cereality Cereal
Santa Cruz, California Create "Cereal-My-Way" with different kinds of combinations
Bar & Cafe
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
Snook, Texas Chicken fried bacon with cream gravy
Country Inn
Robinsonville,
Hollywood Café fried dill pickles, fried green tomatoes
Mississippi
Rutt's Hut Clifton, New Jersey Deep fried hot dogs with secret mustard relish
Season 2 (2010)
Bacon Paradise
Slater's 50/50 "The 50/50 Burger"-50% ground beef 50% ground bacon (topped with
Anaheim,
Burgers by fried egg, pepper jack cheese, avocado & chipotle mayo), "Peanut
California
Design Butter & Jealousy Burger", bacon milkshakes, bacon brownies
Newport Beach, Homemade pig and lamb bacon, wild boar bacon with soft-boiled egg
The Lido Deck
California on top, elk burger with wild boar bacon
(Fell's Point)
Bad Decisions Happy hour bacon cocktails (all drinks served with a side bowl of fried
Baltimore,
Bar bacon)
Maryland
Martini's at the Santa Cruz, World's biggest BLT sandwich (oversized sandwich piled high with
Beach California bacon)
Uncle Gussy's
(51st St. & Park Ave.) New
Traditional Greek Gyros, Souvlakis, Greek salads
York City, New York
Cuisine
Potato Champion
"Pomme Frites"-Belgian fries (cheese curds &
Belgian Fries @ Portland, Oregon
gravy fries, peanut butter & jelly fries)
Cartopia Food Pod
Roman Chewing (5510 Constance St.) New Horse drawn cart, Roman candy sticks (vanilla,
Candy Orleans, Louisiana chocolate & strawberry taffy-like candies)
Santa Monica,
Ye Old King's Head Pub British chip shop (fish 'n' chips)
California
Fletcher's Corney Dogs @ "Texas State Fair Fried Food Competition" (corn
Dallas, Texas
Fair Park Fairgrounds dogs)
No Name Pub Big Pine Key, Florida Deep fried conch fritters
Pasta Paradise
Filomena Ristorante Washington D.C. Handmade pasta: gnocchi, spinach and cheese ravioli
Fior d'Italia Restaurant San Francisco, California Northern Italian cuisine, pumpkin ravioli
Pie Paradise
Mom's Pies Etc. Julian, California Homemade apple pies and apple crumble
Blue Owl Restaurant & "Levee-High Apple Pie" – apple filling piled high under pie
Kimmswick, Missouri
Bakery crust
Dooky Chase's
New Orleans, Louisiana Famous sweet potato pie
Restaurant
Kermit's Key West Key Key lime pie, chocolate covered key lime pie slice on a
Key West, Florida
Lime Shoppe stick
Season 3 (2011)
Memphis,
Gus's Fried Chicken Famous hot & spicy fried chicken, baked beans and cole slaw
Tennessee
Pittsburgh, Stuffed sandwiches with deli meat, fries and cole slaw inside,
Primanti Bros.
Pennsylvania "Pittsburger cheese steak"
San Jose, "Man-sized Italian meals and charcoal-broiled meats: steaks, short
Original Joe's
California ribs, award-winning hamburgers, spaghetti and meatballs
Couloir Restaurant
Jackson Hole,
at Jackson Hole Wagu beef, duck, local fish, smoked buffalo tenderloin
Wyoming
Mountain Resort
Driftwood, Pork and beef open-pit BBQ: beef brisket, sausage, pork ribs, and
The Salt Lick
Texas turkey
Tailgate Paradise
University of Tennessee
Knoxville, Tennessee Smoked BBQ meats (pork ribs and barbecue sauce)
(Volunteers)
Red hot spicy chili, chili con queso with five-alarm chili
Tolbert's Restaurant Grapevine, Texas
sauce
(Fort Worth
Riscky's Bar-B-Q Stockyards), Fort Fall-off-the bone, all-you-can-eat beef ribs
Worth, Texas
8, 16 & 24-ounce prime rib "The Baby Dame" (40-ouncer), "The Big
Ward's House of Milwaukee, Bulgalshy" (64-ouncer), "The Amazing Alyssa" (72-ouncer), "The
Prime Wisconsin Mighty Lind" (88-ouncer), "The Legendary Halaka" (96-ouncer),
"Holly Scmidt" (125-ouncer)
Big Ass Sandwich "Gut-Bomb" (2-pound roast beef sandwich stuffed with fries and
Portland, Oregon
(Truck) cheese sauce)
San Francisco, "Leg of Beast" (braised beef shank with "God's Butter" – bone
Incanto
California marrow), lamb tongue, goose testicles.
Tweed's
Riverhead, New
Restaurant & (Established in 1896) American Bison steak and one-pound burgers
York
Buffalo Bar
Season 4 (2012-2013)
Krazy Jim's Ann Arbor, Build-your-own burgers by choosing the number of burger patties layered,
Blimpy Burger Michigan type of cheese, type of bun and pick from 30 toppings.
Capser & St. Paul, "Juicy Nookie" (a Jucy Lucy-style burger with black Angus chuck seasoned
Runyon's Nook Minnesota with special spice mix stuffed with American cheese on a brioche bun)
Jalapeño Cream Cheese Burger ("J.C.B.") (ground beef patty, cheese and
Denver, jalapeño, pimentos and cream cheese whipped topping on a bakery bun),
My Brother's Bar
Colorado "Johnny Burger" (Swiss, American cheese, cream cheese and grilled
onions)
Burgers named after metal bands. "Kuma Burger" (beef patty with
Chicago,
Kuma's Corner applewood-smoked bacon, cheddar cheese on a pretzel roll topped with a
Illinois
fried egg, red onions and lettuce)
Burgers with secret seasoning blend on a toasted sesame bun with cheese,
Shooting Star Huntsville,
lettuce, pickles, tomatoes and onions. Also with bacon and sautéed onions.
Saloon Utah
"Star Burger" (two cheeseburger pattys laid with knockwurst)
"Wild Hamburgers" – buffalo, elk, venison, cabrito (goat), and wild boar
Wild Bubba's
Elroy, Texas burgers. Antelope Burger (1/3-pound antelope meat dusted with spice mix
Wild Game Grill
with lettuce and tomato) "F1 Burger" (one-pounder with BBQ sauce)
"Quadruple Bypass Burger" (9,982 calorie burger with four ½-pound pig fat
Las Vegas,
Heart Attack Grill bacon cheeseburger patties topped with tomatoes and sauteed onions on
Nevada
buttered-lard buns)
Kansas City, Sweet & sticky hickory-smoked pork ribs smothered with thick &
Gates Bar-B-Q
Kansas tangy barbecue sauce.
*Cool Smoke - Pork shoulder infused with apple juice and secret
spice rub.
Memphis in May Memphis, *Natural Born Grillers (NBG) - Honey mustard glazed "million
BBQ Festival Tennessee dollar"-rub brown sugar pork ribs basted with apple juice, smoked for
6 hours.
*Fatback Collective - Wood-smoked whole purebred hog.
Oak, hickory and pecan wood-smoked whole hog smoked for 8–10
Sweatman's Holly Hill, South
hours slathered with a mustard-basted barbeque sauce, homemade
Bar-B-Que Carolina
pork rinds and pork "hash" sauce.
Southside Market "Elgin Sausage" (aka "Hot Guts") (smoked long-link natural casing beef
Elgin, Texas
& Barbeque sausage with a pepper fiery flavor grilled over post oak wood)
Wurstküche Venice Beach, Exotic sausages: Char-grilled rattlesnake sausage, buffalo sausage,
(Sausage Kitchen) California crocodile & pork Andouille sausage and duck & bacon sausage
Old German Beer Milwaukee, Usinger's Famous Sausage: Dunkel Beer and applewood bacon
Hall Wisconsin flavored bratwurst in a corn-dusted bun or fresh-baked pretzel roll
Centerville Pie Centerville, Chicken Pie (pie crust filled with 1-pound boiled white & dark meat
Company Massachusetts chicken and 16-ounce of chicken stock gravy)
Aussie meat pies. "Ned Kelly Pie" (hand-ground steak meat, egg,
Australian Bakery
Marietta, Georgia cheese, and bacon in a mini pie crust), "The Croc Hunter Pie"
Cafe
(filled with crocodile meat)
Yorkshire-style pies ("Royal Pies") "Steak and Ale Pie" (mini pie
Pleasant House with beef stewed with seasonal ale, garlic, shallots, carrots, plum
Chicago, Illinois
Bakery tomatoes, Worcestershire sauce and original spice blend of
rosemary, sage, marjoram)
Acadene Maine Lobster Pot Pie (tail, knuckle and claw lobster meat added to a
Brasserie & Tavern @ Kennebunk, Maine cream-based spiced lobster stock with corn, potatoes and peas
Kennebunk Inn with a puffed pastry lid)
"Bowl of Red" (Brisket, chuck, round, and shoulder meats, with a spice mix
Texas Chili of dried onions, cilantro, oregano, cumin, and garlic powder, tomato juice,
Austin, Texas
Parlor bock beer and 5 pounds of chili powder) "Frito Pie" (Fritos chips with
cheese and chili)
Texas Red (sirloin beef, secret spices and William Gebhardt's original
New Mexican-style chili powder) "Double-Shot" (chili with sautéed serranos and
Phoenix Saloon Braunfels, habaneros) "Ring of Fire" (chili with a chipotle, habaneros and serranos
Texas purée) "The Killer" (Double-Shot & Ring of Fire chilis with a ghost pepper
mixture)
Joe Roger's
Springfield, Firebrand Chili ("beef-n-beans blend" – ground beef, oil/secret spice mix and
The Den Chili
Illinois kidney beans)
Parlor
Chili-Covered Spaghetti (bull meat round ground beef with sautéed onions
Camp with secret spice blend of chili powder, paprika, and cinnamon) "2-Way"
Cincinnati,
Washington (chili & spaghetti) "3-Way" (chili, spaghetti and cheese) "4-Way" (chili,
Ohio
Chili spaghetti, cheese and onions) "5-Way" (chili, spaghetti, cheese, onions and
beans)
Turkey & White Bean Chili (ground turkey, sautéed serranos, jalapeños, red
& green bell peppers, chopped garlic, onions with a spice blend of black
Slim's Last Seattle,
pepper, smoked paprika, ancho chili powder, cumin, sage, and garlic salt,
Chance Washington
chicken broth and white beans), "Brisket & Bean Chili" (Texas Red-style chili
with beans)
White Knight St. Louis, "Super Slinger" (hash browns, hamburger patty, eggs, American cheese,
Diner Missouri slathered with beef chili and sautéed vegetables on top)
"Santa Fe Green" (Chile Verde Con Papas) ("Green chile with potatoes" –
Santa Fe,
The Shed stewed pork, "Sandia" roasted New Mexico chile, garlic, pork base and
New Mexico
jalapeños purée and potatoes)
Wet-aged Angus beef steaks with secret chili spice rub cooked on
inlined steel grill, "Cowboy" (2-pound steak), 4-pound T-bone steak
Cattleman's
Fabens, Texas and porterhouse steaks served with baked potato, baked beans,
Steakhouse
pineapple cole slaw, corn-on-the-cob and house-baked bread.
Smoked half cow racks of beef ribs.
"The Roper" (cayenne pepper & mustard powder spice rub brisket
Snake River Jackson Hole, braised in apple cider & beer mixture, bacon, and horseradish
Brewing Co. Wyoming stacked in between two homemade buttered buns. Elk burgers and
river trout.
Part Korean cafe and part taqueria. Korean barbecue beef taco
(beef marinated in soy sauce, pineapple juice and sugar, sliced
Hankook
Atlanta, Georgia onion, hot sauce and sesame soy salad in a soft flour tortilla)
Taqueria
Sesame fries tossed with red pepper flakes and "bibim-bop" (spicy
beef on top of white rice with a fried egg)
"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
Jerry's bacon, white American cheese and iceberg lettuce and arugula between
Sandwiches, Chicago, challah bread topped with mayo and Louisiana crystal hot sauce), "Diego A."
Spirits & Illinois (steak, avocado, cheese on a pretzel bun topped with adobe sauce), "Miles
Music S." (turkey, mozzarella and cranberry sauce on a multi-grain bun), "The Zippy"
(grilled cheese sandwich with portobello mushrooms, basil, jalapenos and
grilled onions)
"World's Best Baked Ham" – "Ferdi Special" (baked glazed smoked ham and
Mother's New Orleans,
roast beef po'boy with shredded cabbage and pickles topped with 6-ounces
Restaurant Louisiana
of "debris" – shredded roast beef stewed in beef stock and gravy)
"The Bentley" (¼-pound seasoned filet mignon topped with bacon mayo
(chopped bacon, bacon grease & black pepper), blue cheese crumbles,
grilled onions and spinach on fresh baked ciabatta bread served with
The Carving homemade potato chips), "Turkey Dinner Sandwich" (dark & white meat
Tarzana,
Board turkey, stuffing, dried cranberries and grilled onions on sourdough bread
California
Sandwiches 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)
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"
Juan Mon's
Houston, (Shawarma-spiced chicken, tomato, onion, lettuce topped with feta cream
International
Texas sauce on white bread), "#17 Venice" (spaghetti, salami, provolone cheese,
Sandwiches
char-grilled onions topped with sour cream on baguette bread), "#8 Paris"
(ham, bacon and tomatoes topped with dejon mustard on French bread), "#18
Houston" (beef, sausage, grilled onions topped with Texas-style barbeque
sauce on bolillo bread)
Four cheese (sharp cheddar, Fontana, smoked gouda & Velveeta) and bacon
mac n' cheese stuffed into a one-pound meatloaf (made with diced onions &
Datz Tampa,
green peppers, ketchup, yellow mustard, salt, black pepper, eggs and saltine
Delicatessen Florida
crackers) topped with ketchup and served with a side of mashed potatoes
and green peas
"Meat Loaf Stacks" (three slices of top grade chuck meat loaf seasoned with
beef & chicken base, onions, ketchup, hot sauce, A1 sauce, oats, chili
Lancaster,
Neptune Diner powder and parsley mixed with eggs and breadcrumbs baked and grilled
Pennsylvania
served on top of mashed potatoes, smothered with mushroom & onion gravy
and cheddar cheese sauce and topped with fried onion rings)
Cajun-spiced meat loaf (Ground beef mixed with Cajun spices, chopped
The Praline New Orleans,
onions & green peppers and French bread) served with mashed potatoes &
Connection Louisiana
gravy and green beans or corn bread and sweet potatoes.
BBQ Meat Loaf (Pecan and mesquite-smoked, grilled and sauced ground
Barbeque Phoenix, pork & beef meat loaf mixed with secret spices, rib rub, Ancho chilies and
Company Arizona homemade BBQ sauce), "Smokey Chipotle Cheddar Cheese & Bacon Meat
Loaf"
Traditional German-style meat loaf (Ground pork, beef & veal meat mixed
San with pureed carrots, onions & garlic, parsley, eggs, mustard, ketchup
Suppenküche Francisco, Tabasco and Worcestershire sauce stuffed with hard-boiled eggs wrapped in
California bacon and topped with onion sauce served with mashed potatoes on the
side)
Meat Loaf Sandwich (ground pork, beef, veal & duck meat mixed with ham
trimmings, sautéed leaks, onions & portabella mushrooms, eggs, homemade
Rye American Brooklyn, New breadcrumbs tamarind BBQ sauce, ground cumin, paprika, black pepper,
Bistro York salt, garlic powder, chili powder, cayenne pepper and dried thyme baked and
smothered with house-made gravy and placed on frisé topped with crispy
buttermilk onions between French bread)
Buffalo Meat Loaf (2½-pounds of ground buffalo meat and ½-pound ground
pork mixed with diced onion, carrots and red peppers, toasted breadcrumbs,
Buck's Grill
Moab, Utah BBQ sauce and eggs baked into a loaf then grilled and topped with
House
house-made onion gravy served with skin-on mashed potatoes and a
vegetable medley)
Meatloaf cupcakes – "The Mother Loaf" (ground beef, pork & veal mixed with
onions, celery & red pepper, ketchup, mustard, eggs, Worcestershire sauce
The Meatloaf Chicago, and a blend of crackers & oatmeal baked into cupcake molds topped with
Bakery Illinois 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)
Original
Double Chili Cheeseburger (two 80/20 beef patties, topped with secret-
Tommy's World Los Angeles,
spiced chili, cheese, a tomato, pickles, chopped onions and yellow
Famous California
mustard on toasted buns)
Hamburgers
(Ocean "California Burrito" (salt, pepper and garlic spiced carne asada beef, fries,
Roberto's Taco Beach), San cheese, sour cream and guacamole stuffed into a giant toasted tortilla),
Shop Diego, Rolled Tacos (deep-fried corn tortilla topped with guacamole, sour cream
California and cheese)
"Cozy Dog" – corn dog (cornmeal batter-dipped beef hot dogs fried in hot
Cozy Dog Springfield,
oil served with ketchup or yellow mustard), homemade chili, famous
Drive-In Illinois
vinegar & salt hand-cut fries
"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
Hillbilly Hot Lesage, West
and a fried egg), "Taco Dog", (topped with chili, lettuce, tomatoes and
Dogs Virginia
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 & Vienna Beef "Red Hots" (two all-beef boiled hot dogs topped with yellow
Chicago,
Jude's Hot mustard, relish, onions, hot peppers and fresh-cut double-fried fries on a
Illinois
Dogs steamed bun)
American *American – "Coney Dog" Dearborn sausage 90% beef 10% pork lamb skin
Coney Island casing grilled hot dog topped with secret-spiced creamy Greek-style meat chili
Detroit,
vs. sauce, Belgian mustard, chopped vidalia onions on a steamed bun
Michigan
Lafayette *Lafayette "Coney Dog" - hot dog topped with secret Greek-style spicy chili
Coney Island sauce, yellow mustard and Spanish onions on a steamed bun)
"Michigan's" (Coney Island hot dogs – White Eagle brand grilled no casing
Newest Schenectady,
frankfurters, meat chili sauce with papariki, garlic powder and 7-different
Lunch New York
secret spices, yellow mustard and chopped onions on a steam bun)
"Whistle Pig" (Pork & beef skinless hot dog wrapped in bacon deep-fried and
smothered in signature cheese sauce topped with red peppers or dill relish,
mustard or ketchup, jalapenos, onions or sauerkraut on a toasted bun) served
The Whistle Niagara Falls,
with "Piggie Tail Fries (thin-cut curly fries), "Poutine" (Canadian-style
Pig Hot Dogs New York
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)
"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
Philadelphia, sweet carmelized onions, spicy mustard and sauerkraut), "Desert Dog"
Hot Diggity
Pennsylvania (Mexican-style hot dog topped with red onions, cilantro, tomatoes and fried
tortilla strips), "Big Kahuna Dog" (Hawaiian-style hot dog with pineapple,
onions, and tomatoes), "Fiesta Dog" (topped with guacamole, lettuce, and
tomatoes), "Philly Surf and Turf" (fish cake wrapped hot dog deep fried topped
with Amish-style pepper hash)
"House of the Colombian Hot Dog" – "Colombia" (topped with pineapple, mayo,
potato sticks and a quail egg) "Edgar Special" (dessert hot dog topped with
whipped cream, dried fruit, pineapple and strawberry sauce), "Super Edgar"
La Perrada
Miami, Florida (topped with shrimp and crab) "Chilean" (hot dog covered in guacamola and
de Edgar
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)
Country Ham Steak (bone-in ham marinated in a brown sugar, papriki and soy
Silver Skillet Atlanta,
sauce served with red eye gravy and grits), Cured Ham Steak, Fried Pork
Restaurant Georgia
Chops.
Amana Meat Shop & Smokehouse pork/ham products - Honey Apple Pork
Chops (marinated in apple cider, honey, pepper, garlic powder, lemon juice
Amana,
Ox Yoke Inn and soy sauce char-broiled to perfection), Smoked pork chops, Jager
Iowa
Schnitzel (cracker meal-coated pork cutlet grilled in butter topped with
mushroom gravy and served with spaetzel)
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
Puerto Sagua Miami, sauce), Masas de Puerco Fritas (fried pork chop chunks marinated in bay
Restaurant Florida leaves, salt, garlic, papriki and lemon juice deep-fried and topped with
onions), "The Cubano" (pressed pork sandwich with cheese, pickles and
mustard), "Medianoche" (midnight Cuban sandwich with cheese and pork on
an egg bread)
Whole pig brined in a bath of garlic & chili flakes, rubbed with guajillo chili
placed on a mesquite wood fire spit - Pork Tacos (5-ounces of pork, lime,
Woodshed Fort Worth,
tortilla and cotija cheese served with "salsa curda" made with jalapenos, white
Smokehouse Texas
vinegar & sauce and "salsa madre" made with toasted red onions & oregano),
Pork Ribs (fall-off-the-bone pork ribs)
Ali'i Luau @
Oahu, Kalua pork ("pua'a" or whole pig stuffed with red-hot lava rocks cooked for
Polynesian
Hawaii 7-hours in an Imu then shredded and placed into the buffet)
Cultural Center
Cochon means "pig" in French – Braised Pork Cheeks (seasoned with salt &
Cochon Cajun New
pepper seared in pork fat served with sweet corn grits and topped with
Southern Orleans,
sauteed mushrooms), "Boudin Balls" (fried pork sausage with pickled
Cooking Louisiana
peppers)
Al Johnson's Swedish Meatballs – (100% ground beef, salt, sugar, eggs, and
Sister Bay,
Swedish Swedish limpa bread deep-fried meatballs in traditional Swedish
Wisconsin
Restaurant beef gravy served with lingonberry sauce)
"Pizza Margherita" – (San Marzano tomato sauce with sea salt, fresh basil and
San fresh mozzarella fior de latte topped with extra virgin olive oil baked in a
Tony's Pizza
Francisco, wood-burning brick oven) "White Pie" (pizza with clams and garlic), "The
Napoletana
California California" (pizza with mozzarella, a combo of Calabrese and Sorano peppers,
caramelized deep-fried onions, hand-sliced Piave cheese and North Beach honey)
"Chili Bomb Pie" (secret red sauce, three-blend cheese and pepperoni topped
with tater tots, chili, Cheese Whiz and scallions all in the center of the pie), "Le
Kansas Hog (white sauce, cheese, bacon bits, Canadian bacon, sausage, ham and
Grinder's
City, hamburger meat), "Philly Cheese Steak" (red sauce, mozzarella, cheesesteak
Pizza
Missouri 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 Coney
New York-style thin crust pizza (20-inch pizza made with secret homemade
Pizzaria Island, New
tomato sauce, fresh mozzarella and olive oil imported from Italy)
Napolitana York
Mulberry Beverly Brooklyn-style thin-crust pizza (Manhattan-water dough, famous tomato sauce
Street Hills, and fresh slices of mozzarella topped with secret spices), Half Lasagna and Half
Pizzeria California Rigatoni Pizza
Colorado Style Pizza - "Mountain Pies" (14-pound pies made with 7 pounds of
dough with braided crust, 2½-pounds of mozzarella cheese, sausage, green
Idaho
Beau Jo's peppers and pepperoni), "The Combo" (tomato sauce, cheese, onions, green
Springs,
Pizza peppers, mushrooms, sausage and peperoni) "Dude Ranch Pie" (ranch sauce,
Colorado
bacon, tomatoes, chicken and two kinds of cheeses) Pour honey over unfinished
crust for dessert!
Des "Crab Rangoon Pizza" (cream cheese, crab, mozzarella and asiago cheese, green
Fong's Pizza Moines, onions and topped with fried wontons or "crispy cracklin's" drizzled with sweet chili
Iowa sauce), "Thai Chicken Pizza", "Kung Pao Chicken Pizza"
Pizanos Chicago-style deep dish pizza – "Rudy Special" (2-inch thick crust, handmade
Chicago,
Pizza & dough, fresh whole-milk mozzarella cheese slices, specially made sausage and
Illinois
Pasta mushrooms baked in aged cast iron pans), Chicago thin-crust pizza
Savory Pizzas - "The Freudian Slip" (bratwurst, sauerkraut and cheddar cheese),
"The Doc Holiday" (topped with turkey, stuffing gravy and cheddar cheese), "The
Doc Mac" ("Big Mac-inspired pizza made with Thousand Island dressing, beef,
pickles, onions, mozzarella and cheddar cheeses and topped with lettuce),
Pizza La Crosse,
Dessert Pizzas - "Peanut Butter and M&M Pizza" (creamy peanut butter and
Doctors Wisconsin
topped with M&M's), "Freedom cheesecake Pizza" (topped with red
[strawberries], white [cream cheese] and blue [blueberries]), "Dr. Sam's German
Chocolate Cake Pizza" (chocolate pizza crust covered with caramel sauce topped
with chocolate chips, nuts and coconut)
Kentucky Fried Chicken (secret herbs and spice rubbed, dipped, breaded
Claudia Sanders Shelbyville, and deep-fried chicken served with country sides like corn pudding, stewed
Dinner House Kentucky tomatoes, mock oysters, mashed potatoes, spinach casserole, beets and
baked apples)
San "Red Velvet Fried Chicken" (3 pieces of savory brined chicken soaked in
American
Francisco, red velvet cake batter, deep fried in homemade red velvet breading served
Cupcake
California with cream cheese mashed potatoes and cocoa-infused slaw)
Roscoe's House "Chicken & Waffles" – (4 pieces of secret seasoned fried chicken fried in a
Los Angeles,
of Chicken and cast iron skillet 2 secret recipe waffles served with butter and maple
California
Waffles syrup), "The Herb Special" (fried chicken smothered in gravy and 2 waffles)
Los Angeles, "Original Recipe Fried Chicken" (battered in flour, herbs and spices then
Dinah's Chicken
California pressure-fried and served with a side of their famous pancakes)
Prince's Hot Nashville, "Hot Chicken" (secret seasoned extra hot & spicy fried chicken served with
Chicken Shack Tennessee crinkle-cut fries, zesty pickle slices and white bread)
New Fried Chicken Plate (crispy deep fried chicken marinated in salt & pepper,
Jacques-Imo's
Orleans, battered in an egg bath and coated in deep flour mix, topped with parsley
Cafe
Louisiana and pickle chips)
"Sweet & Sassy Ribs" (full rack of pork ribs seasoning rubbed, marinated and
cooked in vinegar smothered in signature sweet & sassy barbeque sauce
Sylvia's Harlem, New
served with black eyed peas and mac n' cheese or corn and mashed potatoes)
Restaurant York
World-Famous Fried Chicken (marinated and seasoned meat and dark meat
breaded and flash-fried smothered in beef gravy served with grits)
Cafeteria-style soul food – Oxtails (oxtails seasoned with salt & pepper, garlic
Houston This Houston,
powder and secret spices cooked with chopped vegetables smothered in beef
It Is Soul Food Texas
gravy served with signature mac n' cheese and corn beard)
The Four Way Southern-style Catfish (spicy cornmeal breaded farm-raised deep fried catfish
Memphis,
Soul Food topped with hot sauce and served with collard greens, candied yams and a
Tennessee
Restaurant corn bread muffin), lemon meringue pie, strawberry cake and sweet potato pie
Cajun-style soul food – "Chicken and Andouille Gumbo" (pan-braised chicken &
andouille smoked sausage with the "holy trinity" of onions green bell peppers
K-Paul's New and celery cooked in a 150-year-old cast iron pot with chicken stock & dark
Louisiana Orleans, roux served with white rice), "Blackened Louisiana Drum" (drum fish seasoned
Kitchen Louisiana & 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
Charleston, World-Famous Fried Chicken (seasoned with salt, pepper & secret seasoned,
Martha Lou's
South twice-floured, battered and deep-fried chicken served with mac n' cheese, lima
Kitchen
Carolina beans and collard greens) Okra Stew (made with tomatoes, onions & ham)
Chapel Hill, "Traditional Country Cooking" – Chitlins (deep-fried, pan-fried or boiled pork
Mama Dip's
North intestines seasoned with vinegar, salt and crushed red pepper flakes), fried
Kitchen
Carolina pork chops, fried chicken, banana pudding
African & Caribbean Cuisine – "Jerk Barbecue Chicken" (marinated & grilled
chicken breast with jerk seasoning, onions, maggi & secret sauce served with
Phoenix, West African "Wolof" rice or mashed potatoes and broccoli), "Fu-Fu" (sticky
Fu-Fu Cuisine
Arizona 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)
North Beach, San Salami sandwich (House-cured savory dry Italian salami, provolone
Molinari's
Francisco, cheese topped with mustard, mayo, lettuce, tomatoes, onions, and
Delicatessen
California peperoncinis between a hard Italian roll)
"Fairfax Sandwich" (1/2 pastrami 1/2 corned beef on rye bread served
Canter's Los Angeles,
with cole slaw and a pickle and a side of signature deep-fried potato
Delicatessen California
pancakes)
"Combination Plate" (cabbage roll stuffed with pork and rice, potato
Minneapolis,
Kramarczuk Deli perogies, sauerkraut, your choice of five different sausages and a
Minnesota
pickle)
Hot Beef Brisket Sandwich (baked and special seasoned and sauced
Rubin's Kosher Brookline,
kosher beef brisket sliced and served on a bun or rye bread), meat
Delicatessen Massachusetts
knishes, chicken matzo ball soup
Deep-fried chicken-fried steak (twice fried) topped with either chili, cheese
Ozona Grill &
Dallas, Texas sauce or white gravy served with mashed potatoes and toast points. Deep
Bar
fried shrimp-stuffed chili rellenos.
Dawg House Concessions: "Pickle Dawg" (1/4 slice of a dill pickle with
Des Moines, cream cheese with either ham or pastrami wrapped around it).
Iowa State Fair
Iowa 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).
(East Village)
"Pizza fritte" (Deep fried thin-crust pizza), "Montanara" (deep fried dough,
Forcella New York City,
tomato sauce, mozzarella cheese and basil), deep fried calzones.
New York
"The Big Mel" (3½ to 4 pound deep fried chimichanga stuffed with beef,
Dos Diablos Chicago, Illinois beans, two cheeses and topped with red sauce and cheese) served with
black beans and rice.
Arbuckle
Davis, Deep fried pies (apple, lemon, cherry, blueberry, peach, chocolate, vanilla,
Mountain Fried
Oklahoma beef, chicken and vegetable)
Pie
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
Melt Bar & Cleveland, sautéed onion and kraut and two potato-and-cheese pierogiess) "Monte
Grilled Ohio 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)
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-
Homeroom Mac Oakland,
Ranch’’ all-beef hot dog, elbow noodles, topped with crushed potato chips)
+ Cheese California
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)
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
Denver,
Casa Bonita enchiladas in a red or white sauce and hard beef or chicken tacos served with
Colorado
refried beans and rice, includes dessert—"Sopaipillas" (a Mexican pillow-
shaped donut deep-fried and drizzled with honey)
New Mexican cuisine: chalupas, chili rellenos and enchiladas. "Burrito Grande"
(or "Christmas Burrito"—large burrito filled with ground beef, jack cheese and
Santa Fe,
Tomasita's green chili sauce and re-fried beans and smothered with grade-A farm-raised
New Mexico
hatch chili peppers—half red/roja and half green/verde chili sauces and topped
with melted jack cheese)
Authentic Oaxacan cuisine. Signature sauce: Molé Negro (Oaxocan black mole
sauce) both made with four different chilies, Oaxacan chocolate, a mixture of
fried ground nuts, sesame seeds, raisins, plantains, bread and spices made
into a paste and then blended with Oaxocan roasted tomatoes and added to
Koreatown,
Guelaguetza simmering chicken broth and more chocolate. "Molé Negro con Pollo"
Los Angeles,
Restaurante (steamed chicken breast smothering in black mole served with white rice)
California
"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)
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
Bone Garden Atlanta,
Tamales ("Pasilla Tamale"—filled with Mexican black-pepper salsa and cactus,
Cantina Georgia
"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.
Established in 1977, known for their "Steaks & Chops". Most popular: fillet
New York mignon and porter house. Best kept secret: 30-ounce sizzling Colorado rib eye
Smith &
City, New (dry-aged for three weeks thick cut rubbed with Cajun seasoning (oregano,
Wollensky
York thyme, basil, white and black pepper, cayenne, paprika, garlic, cumin and salt)
and marinates it in olive oil and chopped onions for 48 hours and broiled.
City’s first gastropub. Most popular dish: "Dinner for Two" (34-ounce grilled
prime rib eye nicknamed "Tomahawk" because of the 12-inch end bone,
seasoned with olive oil, sea salt and pepper served with deep-fried rosemary
and garlic confit potatoes, sautéed wild mushrooms and bone marrow
Meat & Pittsburgh, seasoned with sea salt, black pepper, garlic, rosemary and thyme plated on
Potatoes Pennsylvania top of a wooden cutting board) Steak Tartar (raw American wagyu beef mixed
with Dijon mustard, chives, capers, Japanese chili, salt, pepper and olive oil
served in a bowl smeared ground up with seaweed, olive oil, and egg yolk and
topped with a broken "smoky egg") "Leg of Beast" (massive braised beef
shank served with brussel spouts and risotto).
Prohibition-era steak recipes: Fillet mignon, rib eye, New York strip, and
32-ounce bone-in prime rib. House specialty: 28-ounce grilled porterhouse
St. Elmo's Indianapolis, wet-aged for 35 days in their custom meat locker seasoned with in-house
Steak House Indiana secret spices served with mashed potatoes and string beans and also served
signature spicy shrimp cocktail appetizer (five jumbo shrimp smothered in
horseradish sauce.
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
Billings, Bison Fillet topped with blue cheese crumbles and rosemary demiglace and
The Rex
Montana 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.
American comfort food – Yankee Pot Roast (60/40 boneless chuck meat
Dysart's Store & seasoned with salt, pepper, garlic powder and onion powder, roasted
Bangor,
Restaurant (Exit 180 and braised with vegetables bathed in brown gravy served with a baked
Maine
on I-95) potato), Lobster Rolls (lobster meat with mayo with lettuce on a toasted
roll), Blueberry Pie à la mode
Berky's Restaurant
American fare – "King of the Road" (one pound charbroiled chopped
@ Lee Hi Travel Lexington,
steak covered in fried onions and brown gravy served with mashed
Plaza (I-81 to U.S. Virginia
potatoes), buffet dinner.
11)
Southern Cajun-Creole Cooking – Red Beans & Rice (red beans in beef
stock seasoned with bacon, onions, bell peppers, celery, parsely flakes,
Grosse
Tiger Truck Stop seasoning salt and garlic powder served in a bowl with onions, banana
Tete,
(I-55 South) peppers and grilled alligator sausage) Crawfish Etoufee (crawfish served
Louisiana
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)
Omar's Hi-Way Chef Freshly baked deep dish apple and fruit pies topped with a towering
Restaurant @ Triple Tucson, dollop of soft-serve vanilla ice cream, "Brownie Bomber" (giant brownie
T Truck Stop (I-25 Arizona topped with vanilla ice cream, caramel and chocolate sauce, whipped
South to I-10) cream and toasted peanuts)
*Voted "Best Buffet in Las Vegas"* Seafood Station: split Alaskan opilio
The Buffet @
Las Vegas, crab legs with clarified butter, citrus & taragon glazed salmon fillet,
Wynn Hotel &
Nevada jumbo black tiger shrimp with cocktail sauce and sushi rolls; black Angus
Casino
prime rib and pizza. Dessert Station: candy apples, tres leches cake.
Outdoor Clambakes: from April to October. Roast clam special (local Stoney
The Place Guilford, Creek clams fire-grilled on a pit, buttered and drizzled with cocktail sauce
Restaurant Connecticut and grilled again served tableside) Fire-grilled shrimp, lobster, salmon,
bluefish, corn-on-the-cob and "veggie-bobs".
Only open from May to October for their famous "Fish Boil" featuring Lake
Michigan whitefish only available two months out of the year (Two 7-ounce
whitefish steaks, red potatoes, yellow sweet-boiling onions, boiled in salt in
Pelletier's Fish Creek,
a massive 35-gallon kettle on a fire-burning maple and oak wood slabs
Restaurant Wisconsin
outside the restaurant then a cup of kerosene is poured on the fire for a
"boil-over" to lose the fish oil then it’s all and topped with butter and served
with coleslaw)
Beachside watering hole that borders on the Florida and Alabama beach-line
locals nicked named the "Redneck Riviera". Signature dish: "Oysters
McClellan" (freshly shucked oysters topped with garlic seasoning, diced
Flors-Bama onions, bacon, shredded Swiss and American cheeses baked to perfection)
Pensacola,
Lounge and "Cajun Oysters" (steamed and smothered oysters with cayenne pepper,
Florida
Oyster Bar homemade hot sauce and a sprinkle of parmesan cheese) "Perdido
Oysters" (baked on the half shell oysters topped with jalapeños, onions and
Monterey jack cheese) Raw oysters on the half-shell topped with choice of
lemon juice, shallot vinegar or famous hot sauce)
Iced Seafood Samplers (huge serving of fresh seafood served over a mound
of shaved ice in a silver bowl) "Gigantic Seafood Tower" (massive version of
the iced seafood sampler which includes: from the bottom-up; pickled
Paradise Cove Malibu, herring, signature scallop ceviche made with pico de gallo, mussels, jumbo
Beach Café California 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)
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!!
"Rabbit Ragout" (local farm-raised rabbit braised overnight then shredded and
Mission sautéed in bacon and caramelized onions and added to the stew served over
Beast and District, San white-corn polenta and topped with homemade herb salsa verde) "Rabbit
the Hare Francisco, Rillette" (appetizer of rabbit rubbed with fennel, ginger, garlic, cloves, mustard
California 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)
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
Prejean's Lafayette,
in a pork-skin breading and deep fried drizzled with chef-special "Carencro
Restaurant Louisiana
Kicker Sauce"—Cajun heat and sweet chili sauce topped with scallions) Frog
Leg Etouffee in a spicy tomato picante.
Italian Cuisine: Brodetto di Pesce (Italian seafood stew made with shrimp,
Garlic Gunnison, mussels, scallops, calamari, garlic, shallots, tomatoes, red peppers, oregano,
Mike's Colorado white wine, calm juice and brandy tossed with linguini and scampi garlic
butter)
Italian Country Grille: Garlic Appetizer (2½ hour slow-roasted whole garlic
clove, smashed, topped with extra virgin olive oil and balsamic vinegar and
New Smyrna
The Garlic served with crusty Italian bread); Angus Beef Steak (cooked in a wood-fire
Beach, Florida
oven and slathered with special herb and garlic rub served with a garlic baked
potato)
“The Garlic Capital of the World”: Pepper Steak Sandwich (ball-tip beef
seasoned in a mixture of garlic powder, granulated garlic salt and pepper,
Gourmet
grilled with wine, lemon juice, Italian seasoning and fresh garlic, topped with
Alley
Gilroy, sautéed a stir-fry of locally grown chopped onions, green and red peppers
@ Gilroy
California and garlic on a toasted long roll served with garlic fries); "Calamari Flame-Up"
Garlic
("pyro-chefs" prepare garlic calamari, shrimp scampi, pasta con pesto, garlic
Festival
chicken, Italian sausages, and garlic bread); Free Garlic Ice Cream (vanilla
ice cream with a hint of garlic)
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
Sunset District,
snapper in a special blend of tamarind, fish sauce, dill, ginger, turmeric, salt,
Thanh Long San Francisco,
and garlic served with garlic noodles and two oversized shrimp chips) World-
California
Famous Roast Garlic Crab and Royal Tiger Prawns (both served in a garlic
butter sauce)
Season 5 (2014)
Note: The list below represents the best and tastiest food from Sturgis' rally week.
Biggest and best burgers in town. "Murtha Burger" (named after Chef Austin
Murtha beef patty topped with a brick of cream cheese and secret jalapeño
jelly made with bacon, sautéed onions, grilled jalapeños, a splash of red
wine vinegar and a shot of whiskey garnished with crispy onions, lettuce,
tomatoes, onions and pickles on a toasted bun served with either hand-cut
skin-on fries or waffle-cut sweet potato fries) "The Knuckle Sandwich"
The Knuckle Sturgis, South
(one-pound beef patty seasoned with garlic powder, onion salt, cumin and
Saloon Dakota
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)
*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
Buffalo Chip parsley and chopped garlic, spices, herbs and olive oil then comes the
Sturgis, South
Campground jalapeños, bacon, roasted pineapple, sweet caramelized onions soaked in
Dakota
(food court) 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".
"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.
Jeanne's
@ Sturgis RV Specialty: fall-off-the-bone barbecue four-pound pork ribs, rubbed with their
Bourbon
Campground special blend that includes rosemary, garlic salt and brown sugar, smoked
Street BBQ
low and slow for four hours and served with potato salad, baked beans and
a roll.
Big roast beef and pulled pork sandwiches. Specialty: American Indian Fry
Town-n- Main Street,
Bread Tacos (homemade fry bread topped with seasoned locally sourced
Country Sturgis, South
"Rocking Tree Red Angus Ranch" ground beef, beans, cheese, shredded
Plumbing Dakota
lettuce, ripe tomatoes, jalapeños and sour cream)
World-famous barbecued beef brisket (cooked low and slow for nine hours,
sliced, slathered and pan-seared in their beer barbecue sauce made with
Junction Street, garlic, brown sugar, hot sauce, apple cider vinegar and beer) Back
Easyriders
Sturgis, South homemade mac n' cheese (made with heavy whipping cream, butter, garlic
Saloon
Dakota 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)
BBQ Paradise 3
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
Memphis, and smoked for 2 hours, then deep-fried with a choice of Buffalo sauce, "honey
Central BBQ
Tennessee 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)
Smoked Beef Brisket (dry-rubbed with, salt, fresh-ground black pepper, and
Houston granulated garlic and smoked low and slow with oak); Pork Ribs (secret
Heights, marinate and dry-rub seasoned); "Kitchen Sink Sandwich" (a scoop of "Mrs.
Gatlin's BBQ
Houston, Mary's dirty rice", hunks of brisket, smoky sausage links, mounds of shredded
Texas cheddar, jalapenos, onions and a drizzle of their tangy vinegar-based barbecue
sauce on a toasted bun)
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
Big Bob spices); St. Louis-Style Spare Ribs (smoked pork ribs coated with award-
Decatur,
Gibson's winning rub that includes sugar, salt, three kinds of pepper, onion and garlic
Alabama
Bar-B-Q 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)
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
Micklethwait a pinch of mace, smoked for 12 hours); Smoked Andouille Sausage (fresh pork
Austin,
Craft Meats belly ground with salt, black pepper, fresh garlic, homemade mustard, chili
Texas
(Trailers) 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)
Mexican barbecue tacos, tortas and nachos: Barbecue Pork Burrito (smoked
pork shoulder rubbed with brown sugar, sweet paprika, black pepper, garlic
Atwater powder, cayenne, dried mustard, ground oregano and cumin, smoked for 12
Village Village Los hours, topped with "Chili-Q", a Mexican barbecue salsa made with five chilies,
Tavern Angeles, including dried chili arbol, guajillos, ancho chilies, jalapenos, and serranos,
California 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)
"Brunt Ends" (the "bark" or charred crust of a beef brisket smoked with hickory
Excelsior and applewood, seasoned with a secret Cajun-style rub and served as is or on
Wabash BBQ Springs, a bun); Smoked Pork Ribs (fall-off-the-bone smoked dry-rubbed pork ribs
Missouri slow-smoked for hours and then wrapped in foil and smoked an additional 45
minutes to lock in juices and flavor)
Hamburger Paradise 3
"Juicy Lucy" (cheeseburger with the cheese stuffed inside – two 1/4-lb
grilled beef patties stuffed together with sharp cheddar and provolone on an
B-52 Burgers (outside) St. egg bun); "M.O.A.B." or "Mother of All Burgers" (four grilled 1/2-lb beef
& Brew Paul, Minnesota patties topped with 4 strips of bacon, pulled pork in secret barbecue sauce,
cheddar, pepper jack cheese, lettuce, tomatoes, red onions, fried eggs and
crispy "onion tanglers" on a foot-long toasted bun)
Classic Cheeseburger (flat-top grilled beef patty seasoned salt & pepper,
Capitol Los Angeles, topped with American cheese, mustard and hand-picked produce of lettuce,
Burgers California tomato and pickles on a soft sesame seed bun,); Chili Cheeseburger (with
homemade secret-recipe beef chili – no extra charge!)
"Outlaws Burger" (1-pound grilled beef patty stuffed with "Outlaw Stuffing"
made with mushrooms, onions, garlic sautéed in butter, bacon and bleu
San Fernando cheese, topped with spicy thick-cut jalapeno-brine Applewood-smoked
Valley Los bacon, lettuce, tomatoes and a pinch of "tobacco"—thinly sliced caramelized
Outlaws Café
Angeles, onions on a brioche bun); "Hawaiian Burger" (½-lb of grilled coiled Hawaiian
California pork sausage in a teriyaki glaze topped with jalapeno bacon, a cinnamon
pineapple ring, roasted coconut flakes, avocado, and lettuce on a
fresh-baked butter bun)
"Burger of the Gods" (made with three different types of beef: 80/20, 75/25
chuck, and Wagyu beef pan-fried and topped with brown-sugar & balsamic
Lunch Box Seattle, caramelized onions, bleu cheese on a bun slathered with "super gorgonzola"
Laboratory Washington cheese spread); "The Dork" (pork+duck=dork: burger patty mixed with
sesame-ginger glazed duck/pork butt seasoned with salt & pepper topped
with jack cheese, caramelized onion and garlic mayo spread bun)
"Cyclops Burger" (8-ounce brisket, short rib & chuck blend patty seasoned
with salt, pepper & smoked paprika, topped with 3 slices of American
Fishtown cheese, 2 strips of extra-thick double-smoked bacon, garlic-harissa aioli
Sketch Burger Philadelphia, made from puréed arbol chilies, ground coriander, ground caraway, lemon,
Pennsylvania sugar & mayo, and a sunny-side-up egg on a toasted bun); "Smashed Onion
Burger" (burger patty smashed with a heap of thinly sliced caramelized
onions topped with horseradish cheddar on a wasabi sauced bun);
"Mac & Cheese Attack" (kosher-salt & black pepper Black Angus beef patty
topped with lettuce, tomato, sriracha ketchup and green onions on two
Rockit Burger panko-battered deep-fried mac & cheese buns made with four cheeses
Chicago, Illinois
Bar —cheddar & jack, parmesan and bleu cheese); "The Gridiron" (one large
grilled Black Angus patty topped with smoky Polish sausage, bacon-braised
sauerkraut and spicy mustard on a pretzel bun)
"The Grease Beast" (10-ounce flat-topped grilled ground sirloin, chuck &
beef brisket patty topped with three onions rings, shoestring fries, cheese
Grease sauce, shredded lettuce and a drizzle of ranch dressing on two bacon grilled
Burgers, Beer West Palm cheese sandwich buns); "Brother From Another Mother Burger" (bacon-
& Whiskey Beach, Florida wrapped barbecue-glazed meatloaf made with ground, beef, pork & veal
Bar 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)
Thai-Mex (Latin and Asian cuisine): "Inferno's Soup" (made with 12 different
kinds of peppers—Scotch bonnet greens, ghost peppers, Thai green, jalapenos
St.
la sierra, serranos, habanero red, Hungarian ladyfingers, chile de árbol, chile
Nitally's Petersburg,
guajillo, chile pulla, chile piquin, and chile chipotle—some baked, some fried
Florida
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 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
The Slaw Duarte,
onion cole slaw and drizzled with chili sauce); "C-4 Dog" (deep-fried ghost
Dogs California
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 Hot Chicken (secret recipe of chicken breasts split in half and legs marinated in
Spicy Nashville, a secret blend of peppers, floured in a secret spice of cayenne and chili
Chicken and Tennessee powder, then deep-fried in grease in 75-year-old cast iron skillets. Choose the
Fish degree of secret spice: light mild, regular, medium, hot and extra hot)
"Suicide Volcano Burrito" (stuffed with Korean bulgogi beef, kimchi fried rice,
Financial
sautéed kimchi, shredded cheese, Romaine lettuce, and chopped tomatoes,
John's Snack District, San
smothered with pico de gochujang or "suicide sauce" made from habaneros,
& Deli Francisco,
gochujang or red paste, whole garlic bulb, sesame oil, salt and dried ghost
California
peppers)
"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,
Don's Baton Rouge,
chicken stock and lemon juice, topped with shredded pepper jack cheese,
Seafood Louisiana
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)
"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
Slater's habanero poppers, sliced fresh green jalapenos, and habanero bacon jam
made from habaneros, cooked bacon, carrots, onion and garlic, on a toasted
50/50 Pasadena,
brioche bun, served with plastic gloves); "Sriracha Bacon Burger" (grilled carne
Burgers by California
asada fire beef patty topped with Sriracha bacon ribbons, grilled onion rings,
Design
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.
"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
Sunni Sky's Angier, North the seeds kept in, marinated in hot sauce, mixed into an ice cream base of
Ice Cream Carolina 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
"Hogzilla" (smoked and wet-rubbed pork butt seasoned with cayenne, chili
and mustard powders, and black pepper, brown sugar candied bacon and
River Arts
homemade grilled pork bratwurst all topped with pepper jack cheese, on a
12 Bones District,
fresh buttered and toasted hoagie roll); Smoked Turkey Sandwich
Smokehouse Asheville, North
(5-ounces of smoked turkey breast coated in brown sugar and spiced with
Carolina
cayenne, paprika, onion powder, garlic and basil, topped with made
in-house pesto mayo, bacon, and brie on Texas toast)
Motto: "we're making sandwiches over here" Fat Sandwiches: "Fat Sal"
(warm thin-sliced roast beef topped with mozzarella sticks, onion rings,
fries, mayo, warms brown gravy on a garlic buttered 9-inch baguette); "Big
Fat Fatty" (12-pound fat sandwich: 1 ½ of cheese steak meat, 5
cheeseburger patties, 1 ½ of pastrami, 10-strips of bacon, 5 fried eggs,
Los Angeles, 10 chicken fingers, onion rings, jalapeno poppers, chili, marina sauce, a
Fat Sal's
California 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)
"Philly Joe" (flat-top grilled U.S. steer rib eye roll steak topped with two
Hank's Philly Las Vegas, kinds of melted cheese—white American and Cheese Whiz, and sautéed
Steaks Nevada onions on a toasted Philadelphia hoagie roll imported from Pat's and
Geno's)
Hot Brown Sandwich (sliced roasted turkey breast seasoned with thyme,
Derby Café at garlic, and sugar smothered in Mornais sauce made from brown butter,
Louisville,
Churchill flour, cream, chicken broth and parmesan, cheddar, and cream cheese,
Kentucky
Downs egg yolks and nutmeg and topped with two bacon strips, and tomatoes,
hot-browned in the oven and garnished with parsley and grated cheese)
Deep-Fried Baby Back Ribs (battered and deep-fried pork baby back ribs
San Diego
smothered in house-made hot-sauce barbecue sauce served on a bed of
Chicken County Fair,
fries); Jelly Doughnut Fried Chicken Sandwich (panko-battered and
Charlie's San Diego,
deep-fried chicken breast between a raspberry jelly doughnut drizzled with
California
honey and powdered sugar)
"The Kraken" (deep-fried soft shell crab sandwich: two jumbo soft shell crabs
battered in lemon-pepper and garlic, deep-fried topped with avocado
Soma Street
wasabi, pickled ginger, fried egg, "Asian slaw" made with mayo, garlic,
Adam's Grub Food Court,
ginger, cayenne pepper, two strips of bacon and roasted nori on a brioche
Truck San Francisco,
bun); "Falkor" (deep-fried chicken sandwich: panko-crusted chicken filet
California
topped with pepper jack cheese, an over-medium egg, Asian slaw, secret
hot sauce and bacon on a brioche bun)
"Unicorn Dog" (brown sugar, corn niblets and butter battered corn dog split
down the middle filled with house-made sriracha cream cheese, "enchanted
Seattle, onions" made with butter and beer, drizzled with sriracha and green onions);
Unicorn
Washington “Unicorn Balls” (Thai-style pork meatballs made with cilantro, scallions,
jalapeno, garlic and ginger, baked and buttermilk deep-fried and topped with
sweet Thai chili aioli)
Born @ Hudson's on the Bend "Mighty Cone" (hot & crunchy "deep-sauté"
chicken breast made with corn flakes, sliced almonds, sesame seeds,
The Mighty
crushed red pepper and sugar wrapped in soft flour tortilla topped with
Cone (food Austin, Texas
mango-jalapeno cole slaw and ancho chili aioli served in a paper cone); "The
trailer)
Chicavo" (add a crispy deep-fried avocado served with guajillo-dusted chili
fries or hot & crunchy fried pickles)
Italian Hot Dogs (double Italian-style deep-fried hot dogs overstuffed into half
Newark, New
Dickie Dee's a pizza bread topped with mustard, deep-fried potatoes, paprika & parsley-
Jersey
flavored onions & peppers, drizzled with ketchup)
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,
Virginia's on Charleston, salt, cinnamon, thyme, ground rosemary, black pepper, roasted garlic pepper
King South Carolina 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
"Triple Threat" (named after three local deejays; burrito stuffed with carne
asada, Yucatan-style achiote chicken, jumbo prawns marinated in California
Mission chili pods and squeezed lime, shredded white cheese, rice, beans, sour
Papalote District, San cream, guacamole, pico de gallo and drizzled with their signature creamy
Mexican Grill Francisco, roasted tomato salsa made with fire-grilled tomatoes, onion, garlic, salt and
California 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)
"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",
Denver,
Illegal Pete's ingredients all mixed together with a large spoon served in a 13-inch
Colorado
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)
"Surfin’ California Burrito" (stuffed with flat-top grilled arrachera beef, verde
sauced shrimp, French fries, shredded cheese, pico de gallo, avocado, and
Lucha Libre San Diego,
super-secret chipotle sauce on a flat-top grilled tortilla); "Mariscos Rico
Taco Shop California
Burrito" (seafood burrito stuffed with black beans, blackened mahi-mahi,
shredded cabbage, cheese and pico de gallo, topped with sorreno sauce)
"Migas Burrito" (stuffed with flank steak seasoned with salt, pepper, garlic,
Little Five chili powder and Indian cumin, " migas " or crumbs of tortilla chips, mixed with
Points, scrambled eggs and salsa, pepper jack cheese, pinto beans on a flat-top
Elmyr
Atlanta, grilled tortilla); "Pad Thai Burrito" (grilled chicken breast, onions bell peppers,
Georgia broccoli, bean sprouts, egg, brown rice, cilantro and peanut sauce made with
fresh peanuts, soy and habaneros)
"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
El El Frijoles Sargentville, chili, butter and garlic, shredded white cheddar cheese, rice, salsa and sour
Mexican Food Maine 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)
Season 6 (2015)
Note: This season features half-hour episodes of the previous season's restaurant specialties.
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
6.1 Burger Bliss
and ghost chili peppers in California; and a recipe that mixes duck and pork in Seattle,
Washington.
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"
6.2 Sandwichtopia
sandwich in North Carolina; and the combo of slice prosciutto and fresh mozzarella in
New York City, New York.
Deep-fried treats across the country. Stops featured from Deep Fried Paradise 4:
Deep Fried deep-fried baby back ribs in San Diego, California; different kinds of French fries in
6.3
Frenzy Boise, Idaho; and a corn dog smothered in spicy cream cheese in Seattle,
Washington.
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,
6.5 Sandwich-Craft
California, fresh shrimp and alligator sausage in New Orleans, Louisiana, and boozy
barbecue macaroni and cheese in Florida.
Delicious barbecue in the U.S. Stops featured from BBQ Paradise 3: smoked brisket
6.6 BBQ Bonanza 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)
Seafood Paradise 2
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
San Pedro and a loaf of garlic bread); "Classic Combo" (tray of grilled jumbo
San Pedro,
Fish Market & Ecuadorian shrimp and Main lobster); Huachinango (Mexican red snapper,
California
Restaurant 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
Charbroiled Oysters (flame-grilled local oysters on the half shell with their
Seafood New Orleans,
famous butter-garlic sauce made with black pepper, Italian seasoning and
Restaurant & Louisiana
double chopped garlic and topped with cheese)
Oyster Bar
Jumbo Lump Crab Cakes (Maryland blue claw crabmeat steamed with Old
Bay seasoning and mixed with mayonnaise, Tabasco , salt, parsley, dried
Jimmy
Annapolis, mustard, paprika, and Worcestershire sauce, form into two 5-ounce balls,
Cantler's
Maryland baked and served with a lemon wedge, seasoned fries and coleslaw);
Riverside Inn
Softshell Crab (two softshell crabs dredged in seasoned flour and
deep-fried served with hushpuppies)
Lobster Roll (fresh Maine lobster knuckles tails and claw meat from
Wiscasset, Atlantic Edge Lobster, steamed on a toasted and buttered New
Red’s Eats
Maine England-style hot dog roll and served with hot drawn butter and
mayonnaise on the side)
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,
Fleet Landing Charleston, de-glazed with white wine, shrimp and beef stock, and served with sliced
Restaurant South Carolina 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)
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-
New York
hollandaise on deep-fried hash-brown buns made out of mashed-up home fries
B.A.D. Burger City, New
and sweet potatoes, buttermilk and breading served with apple slaw);
York
"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)
"The Hot Mess" (chicken sausage made with chicken thighs, paprika, cayenne,
crushed red pepper and brown sugar, dipped in "comeback sauce", a tomato-
Delia's
and-vinegar-based barbecue dip, topped with homemade black bean & chicken
Chicken Atlanta,
chili, pickled jalapenos and shredded cheddar, drizzled with beer & cheese
Sausage Georgia
sauce on a Philly-style Amoroso roll); "Sloppy Sliders" (chicken sausage
Stand
patties, topped with comeback sauce, beer & cheese sauce and pickled
jalapenos on tiny slider buns)
Mac N' Cheese Pizza (20-inch dough topped with local mozzarella, boiled elbow
macaroni noodles, and homemade crème fraiche, along with shredded
Madison,
Ian's Pizza Wisconsin cheddar cheese); Barbecue Brisket & Tater Tots Pizza (topped with
Wisconsin
local mozzarella, disk-shaped tater tots, and 18-hour smoked beef brisket,
drizzled with homemade barbecue sauce)
"Late Night Done Right" serving New Jersey-style Fat sandwiches: "The Fat
Shack Sandwich" (deep-fried chicken tenders, onion rings, French fries,
The Fat Fort Collins,
jalapeno poppers, mozzarella sticks, and Philly-cheesesteak meat with two
Shack Colorado
slices of American cheese, and drizzled with honey mustard sauce on a
fresh-baked hoagie roll); Deep-Fried Oreos; Deep-Fried Rice Krispies Treats
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
M.A.C.S. Wisconsin
ketchup, garnished with shredded cheddar cheese, chopped onions, chives,
Macaroni and Dells,
sour cream and Frito corn chips served with "toasties", or toasted bread in a
Cheese Shop Wisconsin
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)
Jerk Chicken Mac (chicken breasts marinated in garlic, oil and adobo spice,
Clinton Hill,
homemade spicy Béchamel sauce made with Oscar's Jerk Seasoning, elbow
Mac Shack Brooklyn,
noodles, layered with gouda, Fontina and Swiss cheeses, topped with
New York
breadcrumbs and parsley, baked in oven and served in a tin dish)
"Cheeseburger Mac! And Cheese" (roux made from rice flour, powdered milk,
non-daily creamer, secret spices, local cheddar, local chopped beef, bacon
Mac! Mac & Portland, bits, caramelized onions, and parboiled elbow pasta, topped with crushed
Cheesery Oregon 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)
"The Hill" (named after St. Louis’ Little Italy, a pizza and mac combo made with
The Delmar premade béchamel sauce, elbow noodles, local processed Provel cheese,
Cheese-ology
Loop, St. Italian sausage or "salsiccia" made with fennel, topped with fresh local
Macaroni &
Louis, marinara sauce, baked in oven and served in cast-iron skillets); Beer Cheese &
Cheese
Missouri Bratwurst Mac (made with sharp cheddar, garlic powder, cayenne pepper, hot
sauce, and local pale ale, mixed with béchamel, elbows, brats and baked)
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
Elbows Mac N' Cerritos, masala spice, elbow noodles, topped with sharp cheddar and mozzarella,
Cheese California 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)
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,
Portland, parmesan, fontina, and mascarpone for a Mornay sauce, combined with fresh
Five Fifty-Five
Maine 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)
BBQ Mac (elbow macaroni blended with a béchamel made with ground
Mac The Atlanta, mustard, white pepper, cracked black pepper, salt, cornstarch, and shredded
Cheese Truck Georgia 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)
Home of the Waffle Dogs: "Beer Brat Waffle" (local bratwurst, grilled and
Eats & Treats Milwaukee, wrapped around a beer-battered waffle on a stick, drizzled with syrup); Spicy
(food truck) Wisconsin Jalapeno Cheddar Waffle (cheese-filled bratwurst stuffed in a waffle made
with pickled jalapenos and chili powder)
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
Potato vinegar, ground bacon and beef stock made from pig’s feet, beef knuckles,
Portland,
Champion beef marrow bones, celery, carrots, onions and camellia salts); "PBJ Fries"
Oregon
(food trailer) (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)
"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
The Que
New Orleans, made with cider vinegar, salt, pepper, shaved sweet onions, garlic, ketchup,
Crawl (food
Louisiana and red Thai chilies, topped with purple cabbage coleslaw on bread from a
trailer)
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)
"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
East powder, chopped onions, butter and shredded cheese and shredded potatoes,
I Dream of
Nashville, also topped with pickled jalapenos and hollandaise sauce); "Porter Road
Weenie (Food
Nashville, Butcher Chorizo Weenie" (locally sourced chorizo sausage topped with tangy
truck/VW Bus)
Tennessee 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)
"Figgy Piggy" (grilled sandwich made with almond butter, homemade California
Black Mission fig jam, goat cheese, thick-cut bacon strips, and locally sourced
Hey PB&J Denver, rosemary honey, grilled on a flat-top in clarified butter); "Thai PB&J" (Thai
(food truck) Colorado 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)
Wood-fire oven gourmet pizza: "The Mateo" (personal pizza topped with fresh
whole milk mozzarella with buffalo matzo, thinly sliced Yukon gold potatoes,
The Urban Grand Park, caramelized onions, Applewood-smoked bacon crumbles, and an egg in the
Oven (food Los Angeles, center); "Fennel Sausage Pizza" (topped with fresh Italian fennel sausage
truck) California made from pork butt, red pepper flakes, salt, sugar, garlic, Italian parsley and
toasted fennel seeds, tangy Pomodoro tomato sauce, shredded mozzarella
Pizza Paradise 3
"The Mob Boss" (huge Sicilian-style pizza with 72-hour fermented dough
baked with olive oil, topped with tomato sauce, shredded mozzarella,
Las Vegas, Italian salami, garlic, mushrooms, red, yellow & green bell peppers, red
Pizza Rock
Nevada onions, black olives, pepperoni, Portuguese pork sausage and bacon,
topped off with scallions, cherry tomatoes, pecorino romano and garlic
olive oil)
"Ricotta Be Kiddin’ Me" (New York-style pizza dough topped with fresh
mozzarella, Italian fennel sausage, fresh basil, Canadian bacon, baked in a
Greenpoint, wood-fire oven and topped with dollops of ricotta cheese); "I Feel Like
Paulie Gee’s
Brooklyn, New Bacon Love" (thin crust dough topped with secret tomato sauce made with
Pizza
York a Vidalia onion, salted butter and thick-cut hickory-smoked bacon, also
topped with romano and mozzarella, then sprinkled with cracked black
pepper)
"Anna's Stuffed Pie" (deep-dish pizza pie topped with 100-year-old secret
recipe tomato sauce made with three different types of tomatoes,
Highlandtown, shredded mozzarella, two kinds of Italian meats, baked in oven, then
Mathew's
Baltimore, topped with another crust topped with tomato sauce and mozzarella and
Pizzeria
Maryland 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)
"White Out" (pizza dough topped with four different cheeses: shredded
mozzarella, parmesan, fresh-made ricotta and asiago on a bed of
Lou Eddie’s Skyforest, béchamel sauce, along with fresh-roasted garlic chunks); "Baja Fiesta"
Pizza California (dough topped with mozzarella, spicy barbecue sauce, fried-roasted
chicken chunks, yellow poblanos, green jalapenos, and house-made
chorizo)
Local Legends
"Chicago Char Dog" (Chicago-style hot dog: char-grilled 100% Vienna beef
hot dog topped with 7 ingredients which include, yellow mustard, relish, diced
Ukrainian onions, two slices of tomatoes, a dill pickle spear, two sport peppers, and
Fatso's last
Village, sprinkled with celery salt on a steamed poppy seed bun); "The Fatso
Stand
Chicago, Illinois 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)
"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
Pleasant
Cincinnati, Ohio with a handful of shredded Wisconsin cheddar); "Chili Five-Way" (beef chili on
Ridge Chili
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)
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,
Busy Bee
Atlanta, onion powder and garlic powder, and pressure-fried in peanut oil, served with
Southern
Georgia two homemade sides like mac & cheese, cream corn, collard greens, fried
Cookin'
green tomatoes, fried okra, mashed potatoes, green beans and sweet
potatoes, and cornbread)
"Creole Trio" (features gumbo made from toasted crab shells stock, brown
roux, the "holy trinity" of onions, peppers, celery, bay leaves, along with
Bourbon Street, chicken, sausage, shrimp and okra; jambalaya made with chicken, sausage,
Desire Bistro
New Orleans, holy trinity, secret seasonings, and lemon juice, rice, tomatoes, spices and
& Oyster Bar
Louisiana 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 "Philly Cheesesteak" (flat-grilled thinly cut domestic rib-eye steak topped with
Philadelphia,
Prince of sautéed chopped onions, and yellow Cheese Wiz drizzled on the meat on a
Pennsylvania
Steaks toasted hoagie roll)
Season 8 (2016)
"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
The Blue Barn Falcon
chuck beef, sautéed onions, pepper and garlic, eggs, flat-leaf parsley, salt,
@ Minnesota Heights,
black pepper and oregano, hot sauce, and panko crumbs, baked and
State Fair Minnesota
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.
Sweet Martha's Chocolate Chip Cookies in a Bucket – petite homemade warm, soft and chewy
Falcon
Cookie Jar @ chocolate chip cookies served in a paper cone of a plastic bucket. Served with
Heights,
Minnesota State All You Can Drink Milk Stand – non, whole, 2%, or chocolate milk from local
Minnesota
Fair dairy farmers.
"Walleye Fish Cakes" – smoked walleye, smoked salmon mixed with roasted
Giggle's
red peppers, mayonnaise, Old Bay seasoning, cayenne pepper, chives, dill
Campfire Grill
Falcon lemon zest, locally sourced wild rice, lemon juice, and cream sherry, rolled in
(The North
Heights, panko crumbs and deep-fried, served with a secret zesty ranch sauce.
Woods) @
Minnesota "Walleye Mac & Cheese" – local roasted sweet corn, roasted red pepper, curly
Minnesota State
cavatappi noodles, and smoked walleye, coated in creamy smoked Gouda
Fair
sauce and sprinkled with panko crumbs.
"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
Mancini's Al spicy salami, fresh oregano, crushed red pepper, and sliced parmigiano
Falcon
Fresco @ cheese. "Porketta Wings" – slow-roasted porkettta (Italian-style pork wings)
Heights,
Minnesota State seasoned with salt, pepper, garlic, onion, sweet basil, marjoram, toasted
Minnesota
Fair 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
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,
The Steak
Las Vegas, and slow-roasted for six hours, served with mashed potatoes and asparagus.
House @
Nevada Porterhouse – dry-aged 24-ounce New York strip and fillet minion steak,
Circus Circus
seasoned with salt and cracked pepper and mesquite charcoal grilled, served
with a baked potato and asparagus.
Santa Monica Oak-Grilled Sirloin – 12-ounce black-angus top sirloin, seasoned with secret
Mountains, spices and grilled on an oak-wood open-flame grill, served with a baked potato
Old Place
Cornell, and side salad. Elk Steaks – three grilled and seasoned elk rack of ribs served
California with grilled vegetables.
Steaks from the family-owned Chalire's Old Fashioned Butcher Shop. Bone-In
The Butcher Wynwood Art Ribeye with Chimichuri – bone-in ribeye steak rubbed with extra-virgin olive oil
Shop Beer District, and a brown sugar base (made with ground garlic, nutmeg, oregano, chopped
Garden & Miami, bay leaves and lemon zest), grilled and topped with chimichuri (fresh chopped
Grill Florida oregano and parsley, salt, pepper, red pepper flakes and chopped garlic, rice
wine vinegar, olive oil and lemon juice).
"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
Morrison, on an open-flame with cast-iron grates, served on an open skillet with
The Fort
Colorado 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.
"Playboy Strip" – sizzling 25-ounce K.C. Strip, (currently called Playboy Strip
after Playboy magazine after the restaurant was written about in a 1972
Jess and article), seared on a flattop grill without seasoning and served on a hot plate
Kansas City,
Jim's with a signature giant baked potato topped with heavy cream, butter, and
Missouri
Steakhouse 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.
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,
Salt & Time dandelion greens, and a hard-boiled egg, rolled and tied with string, grilled, and
Austin, Texas
Butcher Shop 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.
Ribeye – shipped in from a ranch outside Chicago, pick your own thickness
The from the raw ribeye roll at your table (starting at 8-ounces), seasoned with salt
Wilson, North
Beefmaster and garlic powder, grilled and served with a baked potato and garlic bread.
Carolina
Inn Also if you ask, its prepared "Pittsburgh-style", blanketed in black pepper,
seared to a crisp and rare on the inside.
"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
Hoppin' Hots
onions and garlic, tomato powder, brown sugar and lemon juice), jalapeno
the Hot Dog Chicago, Illinois
mustard, house-pickled celery, and a deep-fried pickle spear. "Pountin Hot"
Hut
– hot dog topped with fries, Wisconsin deep-fried cheese curds (tempura
battered), beef stock and veal demi-glace gravy, pickled red onions and
parsley.
"Seattle Dog" – grilled all-beef hot dog topped with cream cheese and
chopped green onions or scallions on a steamed brioche bun. "Wasabi Egg
Po Dog Hot Seattle, Roll Dog" – hot dog stuffed inside an egg roll wrapper, double deep-fried
Dogs Washington 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).
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
Lower East speakeasy by night (entrance through a phone booth), called PDT (Please
Crif Dog/PDT Side, New York Don't Tell): "Wiley Dog" – created by famous chef and molecular
City, New York gastronomist Wiley Dufresne, all-beef deep-fried hot dog topped with
deep-fried mayonnaise sticks, tomato molasses, shredded iceberg lettuce
and deep-fried onions.
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
Walter’s Hot Mamaroneck,
flattop grilled beef/pork/veal hot dog, split down the middle and basted in a
Dog Stand New York
secret butter-base sauce on a hot-buttered toasted bun, and topped with
house-made mustard and relish.
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,
Wurst Bar in heavy cream, maple syrup and bacon), hash browns and a poached egg,
Cincinnati, Ohio
the Square 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 "The Famous Martinville Speedway Hot Dog" – a 90-year-old tradition for
Hot Dogs @ Martinsville, only $2. A Jesse Jones brand "southern-style" red-colored hot dog with
Martinsville Virginia yellow mustard, bean-less beef chili, sweet barbecue slaw, and optional
Deli-Licious
"The Monster" – sliced house-cured corned beef, pastrami, roast beef, roast
turkey breast, and Jewish beef salami, topped with lettuce, tomatoes, Russian
New York
dressing and house-made coleslaw on a loaf of black-seed Jewish rye bread.
Sarge's Deli City, New
Matzo Ball Soup – made with jumbo matzo balls, chicken broth, egg noodles,
York
vegetables and kreplach (beef brisket-stuffed dumplings, made with eggs,
salt, black pepper, garlic powder, beef base and caramelized onions).
"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,
Muss & Atlanta,
onion powder), Dijon mustard and pickles on a toasted challah egg bun.
Turner's Georgia
"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.
"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
The Hill, St.
ground pork and secret spices), topped with homemade meat sauce and local
Eovaldi's Deli Louis,
provel pizza cheese on Italian bread. "The Godfather" – top-round roast beef,
Missouri
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.
"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
Baltimore, Challenge" – 3 ½-pound "Noble Pig Sandwich" (slow-roasted Heritage
Ravage Deli
Maryland 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.
"Cheddar Bier Brat" – German bratwurst (made with ground pork shoulder,
dehydrated beer buds, salt, chicken base, secret spices and slow-melting
Werner's Fine Mission, cheddar in natural casing), smoked for four hours, char-grilled and topped with
Sausages Kansas 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.
"The Famous Rueben" – corned beef (pickled in water, and secret pickling
Factor's Los Angeles, spices), slow-boiled for three hours, hand-sliced and topped with double-cut
Famous Deli California 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
"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
Carnitas' San Diego,
‘shack aioli’ (made with pickled vegetables and homemade mayo) and a
Snack Shack California
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.
"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
Bootleggers ground spicy pork and brisket hash (made with smoked beef brisket, green
Modern Scottsdale, & red bell peppers, white onions, and tomatoes), and shredded white
American Arizona cheese, all rolled together and smoked, served sliced on a cutting board.
Smokehouse "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.
"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
Portland, Greek gyro with pork belly (seasoned with kosher salt, black pepper,
Lardo
Oregon 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.
"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
Dog Haus Pasadena, galangal), smoked and grilled on a chargrill, topped with Thai coleslaw,
Biergarten California 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.
"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
Robbinsdale,
coated with garlic oil, and also topped with cured pork belly slices and
Pig Ate My Minnesota,
bacon aioli, garnished with fresh oregano, and parsley-infused garlic confit.
Pizza (just outside
"Cider Ham Rules" – brioche crust topped with a mushroom, onion and garlic
Minneapolis)
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.
Named after local and legendary pirate Jose Gaspar: "Gaspar's Cuban
Sandwich" – pork shoulder, seasoned with salt & pepper, fresh garlic and
Gaspar's oregano, marinated in mojo (mixture of fruit juices, vinegar, water, garlic and
Tampa, Florida
Grotto 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.
"Cowboy Nachos" – tortilla chips covered in queso sauce, and topped with
chopped 12-hour smoked barbecue beef brisket, rubbed with salt, cracked
Texas Skillet @ black pepper, onion powder, garlic powder, smoked paprika, chili powder and
State Fair of Dallas, Texas brown sugar, more cheese, and pico de gallo (onion, tomato and jalapeno);
Texas "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.
Wisconsin "Bacon Bottom Porker Pizza" – woven-bacon lattice crust, topped with
Brew City @ State Fair roasted pork butt seasoned with Mexican spice achiote, "beer-b-que" sauce
Wisconsin Park, West made with Water Street Brewery Octoberfest beer and a sixteen spice blend,
State Fair Allis, local mozzarella and gouda cheeses, and chopped red onions, garnished with
Wisconsin cilantro, and chicharron (pork rinds).
"Wis-Cone-Sin" – rotkohl (German red cabbage dish of red onions and red
Water Street cabbage cooked in bacon fat, add apple slices, salt, pepper, and brown
Brewery @ West Allis, sugar), sautéed chicken schnitzel (breaded chicken cutlets) made with
Wisconsin Wisconsin seasoned breadcrumbs, salt, pepper, garlic powder, and parsley, and a
State Fair deep-fried potato pancake, served in a special pretzel cone, topped off with
crispy cinnamon apple straws and drizzled with sweet beer-laced sauce.
Siggy's Wild "The Tijuana Bacon Dog" – all-beef hotdog wrapped in bacon on a stick,
Dogs Saloon @ West Allis, deep-fried and drizzled with barbecue sauce, served on a toasted bun.
Wisconsin Wisconsin "Deep-Fried Pickle Dog" – boiled foot-long hot dog topped with deep-fried dill
State Fair pickles and drizzled with ranch dressing.
Original Cream
Puff Pavilion @ West Allis, "World Famous Cream Puffs" – jumbo-sized cream puffs filled with a mound
Wisconsin Wisconsin of whipped cream and dusting with powdered sugar.
State Fair
Slim McGinn's "The Fat Elvis Sundae" – jumbo peanut butter cup on a stick, dipped in
West Allis,
Irish Pub @ banana batter (made with ripe bananas, flour, baking powder, brown sugar,
Wisconsin
cinnamon, vanilla, salt, water and whole milk), deep-fried, and served with a
Wisconsin State scoop of peanut butter ice cream and a scoop of banana ice cream, topped
Fair with whipped cream, chocolate sauce, crumbled peanut butter cups and salty
bacon.
Season 9 (2016-2017)
Taco-Lanche!
"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
Torchy's Austin,
seasoning, buttermilk, poblano peppers, and green serrano peppers. "Ace of
Tacos Texas
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.
"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
The Mission, jalapenos, habaneros, oregano, cumin, salt, tomatoes, beer, and a shot of
San tequila, topped with diced raw onions and cilantro, served with three sauces on
Tacolicious
Francisco, the side. "Guajillo Braised Beef Short Rib Taco" – corn tortillas filled with seared
California 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.
"Spicy Beef Fajita Puffy Taco" – three deep-fried homemade masa flour corn
Henry's tortillas that puff-up in the oil, filled with skirt steak rubbed in black pepper, garlic
San Antonio,
Puffy Tacos powder, chili powder and paprika, marinated in secret hot sauce, flattop-grilled
Texas
Cantina with onions and green bell peppers, and topped with shredded cheese, fresh
guacamole and diced tomatoes, served with yellow rice and refried beans.
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" –
Arizona Taco Scottsdale, corn tortillas filled with carne asada skirt steak marinated in lime juice, arbol
Festival Arizona 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.
"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
Los Angeles,
Guisados leaves, topped with black beans, habanero mango salsa, and sweet pickled
California
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.
"Redneck Taco" – slow-smoked pulled pork belly, topped with sweet "Dixie
Sauce", made with ketchup, vinegar, sugar, cayenne, red pepper flakes, dry
Martin's mustard and chili powder; homemade coleslaw made with mayo, minced garlic,
Nashville,
Bar-B-Que half-n-half, apple cider vinegar, sugar, chopped green & purple cabbage and
Tennessee
Joint 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.
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
Oscar's
San Diego, shredded cabbage, melt cheese, and three slices of fresh avocado. Spicy Grilled
Mexican
California Shrimp Taco – shrimp grilled in house salt, garlic, crushed red peppers, light soy
Seafood
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.
Brunch-Nado!
"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
Clinton St.
New York City, pepper, two poached eggs drizzled with roasted pureed green poblano
Baking
New York hollandaise and garnished with cilantro and guajillo sauce. "Hot Buttered
Company
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.
"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
Katie's Mid-City, New deep-fried in olive oil, served on top of stone ground corn grits made with
Restaurant & Orleans, heavy cream, milk, butter, salt and Provel cheese. "Brandy Milk Punch" –
Bar Louisiana 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.
"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
Charleston, yolks and a quarter of cream), another crepe on top with pecan-smoked
Fat Hen
South Carolina 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.
batter, and fried, topped with hazelnut spread, whipped cream, homemade
maple bacon butter and powdered sugar.
"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
Los Feliz, Los prosciutto, and basil. Butternut Squash Old Fashion – made with butternut
Little Dom’s Angeles, bourbon, served over ice. Fried Eggs and Polenta – buckwheat polenta
California 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.
"Waffle Burger" – char-grilled chuck patty with topped two slices of white
cheddar cheese, two fried egg, bacon, onion jam, son thick waffle buns,
Harvard Square,
drizzled with maple syrup, served with a side of fries. "Lobster Sliders" –
The Sinclair Cambridge,
chunks of lobster, mixed with diced celery, lemon zest, tarragon, parsley,
Massachusetts
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
"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
Milwaukee Milwaukee, sauce, water, minced garlic red onions, ginger and Thai chili paste, sliced,
Beer Bistro Wisconsin 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.
"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
Boatyard Bar Annapolis, sauce), rolled into baseball size, baked in the oven, topped with lettuce,
& Grill Maryland 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.
"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
Boomwich Boerum Hill, mozzarella curd, rolled and stuffed with herb (cilantro, parsley and mint)
Brooklyn Brooklyn, New cream cheese), gremolata (lemon zest, garlic, herbs, fried beet chips), a
Heroes York 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.
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
Woodman's Essex, with homemade tartar sauce, and served on a butter-toasted split-top hot dog
of Essex Massachusetts 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.
"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,
The New Orleans, lettuce and tomatoes, served on local Leidenheimer's French bread.
Sammich Louisiana "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,
"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,
Neon Pig Tupelo, New York strip and Benton's Tennessee-style bacon, seasoned with 'Gypsy
Café Mississippi 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
"Gumbo Pizza" – dough topped with gumbo sauce (made with a roux of butter,
Tony's Brick olive oil and flour; trinity of onions, red peppers and green bell pepper, water,
Gulfport,
Oven salt, pepper, gumbo filé (powdered sassafras leaves), red pepper flakes, basil,
Mississippi
Pizzeria thyme and oregano), hand-crushed tomatoes, roasted Gulf shrimp, sliced
andouille sausage, okra, and mozzarella cheese, baked in a brick oven.
Detroit Style Pizza: "The Detroiter" – homemade dough topped with shredded
mozzarella cheese, chunky tomato sauce (made with fresh tomatoes, garlic and
Buddy's Detroit,
basil), Margherita peperoni (made with fennel), shredded parmesan cheese,
Pizza Michigan
and signature ‘Sicilian spice’, baked in a square steel pan and cut into eight
square slices.
"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
Bru Room at New Haven,
oven and sliced. "Clams Casino Pizza" – thin-crust dough topped with shredded
Bar Connecticut
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.
"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,
Pizza Brain
Philadelphia, white cheddar, fennel sausage, baked in the oven, and garnished with
Museum of
Pennsylvania house-made ham and leek buttermilk biscuit crumbles and scallions. "Backyard
Pizza Culture
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.
"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
Baltimore, shredded Jarlsberg Swiss cheese, and baked in an anthracite coal fire oven.
Joe Squared
Maryland "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.
"Chicken and Waffles Pizza" – thin crust hand-tossed dough topped with
shredded mozzarella, white sauce (made from buttermilk, heavy cream, garlic
Wicker Park, and onions), deep-fried chicken thigh chunks (marinated in buttermilk, salt and
Dimo's Pizza Chicago, black pepper, dredged in flour and white pepper), waffles chunks (made with a
Illinois 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.
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
The Flying Gulf Shores,
juice. Cajun Cornbread – yellow corn flour, salt, baking soda, half-dozen eggs,
Harpoon Alabama
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.
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
Portland,
Hot Suppa! made with melted butter, condensed milk, mustard powder, sriracha,
Maine
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.
"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,
Puckett's
Nashville, and slathered with a barbecue sauce made with local honey, Louisiana hot
Grocery and
Tennessee sauce and tomato sauce, served with country coleslaw. "Redneck Burritos" –
Restaurant
large grilled flour tortilla stuffed with Cherrywood smoked pulled pork,
coleslaw, house-made baked beans, and homemade barbecue sauce.
"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,
Richmond,
Lunch.Supper! sautéed carrots, green & red peppers, and diced bacon, shaped into balls,
Virginia
bacon-wrapped and drizzled with a honey-bourbon glaze, made with ketchup,
honey and bourbon, served with sautéed Brussels sprouts and homemade
mashed potatoes.
Crawfish Etouffée – one pound crawfish tails smothered in a sauce made from
butter, onions, green onions, garlic, secret blend of Cajun seasoning, black
New pepper, salt, cayenne, and fresh chopped parsley, served with white rice.
Bon Ton Café Orleans, Soft-Shell Crab Alvin – flour and deep-fried softshell crab, topped with local
Louisiana 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.
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
Hoover's Austin, cheese, raw onions, and pickled jalapenos on a toasted sweet bun.
Cooking Texas 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.
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
Charleston, andouille sausage, shrimp stock, salt, pepper, cayenne, Cajun seasoning and
Page's Okra
South heavy cream, and flour, garnished with scallions. "PBT" (pimento cheese,
Grill
Carolina 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.
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
Asheville,
potatoes, brown sugar, and chive spices; sriracha coleslaw with chopped
Biscuit Head North
ginger, and a poached egg on top. "Brisket Biscuit" – pulled beef brisket,
Carolina
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
"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
The Sutler Nashville,
beef brisket, and cheddar cheese curbs are added, baked in the oven and
Saloon Tennessee
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.
"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
Cambridge,
State Park honey), topped with toasted benne seeds, and garnished with green scallions,
Massachusetts
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.
"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
Savannah, and Fernet liqueur, garnished with a blood orange wheel and served over ice
Treylor Park
Georgia 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.
"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,
The Twisted West Side, toasted mustard seeds and horseradish) on a brioche bun, and served with
Spoke Chicago, Illinois 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.
"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
Cypress
Atlanta, cider vinegar), mild cheddar cheese (steamed with beer on flattop grill),
Street Pint &
Georgia caramelized onions and poblano peppers, on a butter-toasted ciabatta bun,
Plate
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.
"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"
Milwaukee Milwaukee,
– flame-grilled Kentucky Bourbon-infused Usinger's bratwurst topped with
Brat House Wisconsin
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.
"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
Brooklyn, New chervil. "Honey, I Spiced The Kids" – cocktail consisting of Mezcal, Blanco
Extra Fancy
York 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.
Jesse Ferman's Free Range (food truck) Los Angeles, California Honey Sriracha Chicken Biscuit
Brenda's Meat & Three San Francisco, California Southern style fried chicken
Italian Eats
Italian Beef Sandwich – top sirloin butt roasted in secret spices for 3 ½
Al's #1 Italian hours, chilled and sliced paper-thin, marinated in beef roasting juices,
Chicago, Illinois
Beef topped with giardiniera (spicy pickled vegetable mix of celery, peppers and
spices), with a choice of it dipped in beef drippings.
"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
Café Firenze Moorpark,
rosemary, peppercorns, bay leaves, garlic, water and chianti wine), served
Restaurant California
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).
BBQ Bliss
"Chopped Pork Platter" – ham hocks smoked in aged hickory and oak wood
for 16 hours, chopped and drizzled with signature barbecue sauce (made with
Charleston,
Bessinger's mustard, ketchup, hot sauce, white vinegar, apple cider vinegar, soy sauce,
South
Bar-B-Q Worcestershire sauce, white sugar, brown sugar, and secret spices), served
Carolina
with white rice smothered in ham gravy, collard greens, coleslaw, a giant onion
ring, a spicy corn bread muffin and some hot peppers.
"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
Shaw's Santa Maria, (made with orange juice, apple cider vinegar, soy sauce, chipotle puree, and
Steakhouse California 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.
"Cochon de Lait Po'boy" – pork shoulder rubbed with salt, pepper and garlic
Walker's New
salt, smoked with hickory wood for 12 hours, pulled and drizzled with "Wordy
Southern Style Orleans,
sauce" (mustard & mayo-based secret sauce), topped with shredded cabbage
Bar-B-Que Louisiana
& carrots mix on bread from a local French-Vietnamese bakery.
"Kansas City-Style Spare Ribs" – St. Louis spare ribs, rubbed with secret
spices, smoked with Missouri white oak, smothered in signature ketchup-based
Joe's Kansas barbecue sauce, served on a brown paper-lined platter on top of two pieces of
Kansas City,
City white bread, some Texas toast, and a pile of sliced dill pickles. "Z-Man" –beef
Kansas
Bar-B-Que 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.
"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
Peg Leg Nashville,
mayo, vinegar, and secret spices), served with a choice of sides like green
Porker Tennessee
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.
Mighty "Brontosaurs Ribs" – 1½ pound beef ribs rubbed with kosher salt, black
New York pepper and paprika, smoked with Jersey oak, brushed with homemade
Quinn's Slow
City, New barbecue sauce and sprinkled with sea salt. "Dirty Frites" – hand-cut fries
Smoked
York topped with burnt ends (trimmed end of a barbecue brisket), smothered in
Barbeque
chile-lime sauce, chopped red onions and scallions.
"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
Corkscrew Houston, tortillas, topped with shredded cabbage, jalapenos, and pico de gallo, and
BBQ Texas 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
Stone Cellar
Appleton, Wisconsin "Beer Mac and Cheese"
Brewpub
Jay's Stuffed
Plymouth, Michigan "Stuffed Burgers"
Burgers
Big Cheesy New Orleans, Louisiana "Big Cheesy Grilled Cheese Sandwich" "Crawgator"
Iconic Eats
"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,
DCity Washington,
topped with shredded cheddar and jack, barbecue brisket chili (made with beef
Smokehouse D.C.
brisket smoked in oak and cherry wood, onions, spices, herbs and beans),
yellow mustard and chopped red onions on a butter-toasted bun.
"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,
Joe Boston's Chicago,
served on a French Bread and topped with Italian sweet & hot peppers,
Italian Beef Illinois
giardiniera (assorted veggies soaked in oil and vinegar), and sandwich is
dipped into beef gravy.
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,
Revival apple cider vinegar, paprika, salt, pepper, cayenne pepper, Dijon mustard, and
Decatur,
Southern Worcestershire sauce, sliced and served with three sides: Skillet Corn Bread
Georgia
Food (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).
"Cajun Gumbo" – blue crabs, gulf shrimp, and alligator sausage in a roux of
Ralph New
flour and water, NOLA Trinity (chopped onions, celery, and green bell
Brennan's Orleans,
peppers), okra, tomatoes, hot sauce, bay leaves, garlic, shrimp stock and crab
Red Fish Grill Louisiana
stock, served over a bowl of white rice and garnished with scallions.
New Haven Style Pizza: "White Clam Apizza" –Italian bread dough, stretched
Zuppardi's New Haven, by hand (not hand-tossed), topped with chopped garlic, local littleneck clams,
Apizza Connecticut 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.
Little "Cuban Sandwich" – pork shoulder roasted mojo or sauce (made from sour
El Pub Havana, orange and garlic) for 24 hours, thinly sliced, and sweet ham, topped with
Restaurant Miami, Swiss cheese, pickles, and mustard, served on a buttered Cuban bread,
Florida panini-pressed and garnished with potato sticks and more sliced dill pickles.
Best Mex
"My Ceviche Ceviche" – fresh shrimp and octopus, your your choice of fish:
My Ceviche yellow-jack, mahi mahi, or red grouper topped with sea salt, cilantro,
Go Fish Go Miami, Florida jalapenos, red onions, and tomatoes coated in ceviche sauce (made with
Fresh celery, white onions, garlic, jalapeno, ginger, lime juice and orange juice),
served with a sweet potato, corn on the cob and lime spiced popcorn.
Bridgeport, "Stelote Burrito" – hanging tender steak, marinated for 6 hours in secret house
Carbón South Side, spice blend, grilled on an open carbón (charcoal) grill, sliced and put into a
Mexican Grill Chicago, large flour tortilla rolled with elote (Mexican corn hash made with mayo, pico
Illinois de gallo spice, parmesan cheese, butter, corn, onion, and cilantro).
"Enchilada Roja" – beef brisket seasoned with blackening spices with cumin
and coriander, flash-seared on a flattop, braised in oven with white onions,
TacoLu Baja Jacksonville, jalapenos, and Mexican amber beer, shredded and topped with ranchero
Mexicana Florida sauce (made with roasted tomatoes, jalapenos, garlic, onions, and cinnamon
sticks), stacked on two flour tortillas, and topped with shredded melted
cheese.
"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,
Albuquerque,
El Pinto caramelized onions, and hatch green chilies) and a side salad. "Ribeye Con
New Mexico
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.
"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,
Manuel's Boyle Heights, salt and onions, coated in chili Colorado sauce and lard), Mexican yellow rice,
Original El East Los and guacamole, served with lettuce and tomato on the side. "Manuel Special"
Tepeyac Angeles, – massive 5-pound burrito the feeds a family of four, stuffed with machaca
Café California (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).
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
Phoenix, juice), caramelized onions and cotija cheese. "Peking Duck Taco" – two flour
Taco Guild
Arizona 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.
Yucatan-style cuisine with world class tequila: "Salbutes" – light and fluffy
deep-fried hand-pressed masa tortillas stuffed with rellano negro (made with
Tommy's bone-in chicken braised in charred chili peppers), shredded and topped with a
San Francisco,
Mexican slice of avocado and habanero sauce, and garnished with cilantro. "Carmones
California
Restaurant 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.
"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
Square Bar &
Chicago, Illinois Burger" – New Orleans inspired featuring an 80/20 Angus hand-cut
Grill
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.
"Surf N’ Turf Burrito" – carne asada steak, secret seasoned and grilled on a
flattop, and tiger shrimp sautéed with salsa espanola (sautéed onions,
JV's Mexican San Diego, tomatoes, green peppers, spiced with salt, pepper, garlic, parsley and
Food California ground onion), Spanish yellow rice, guacamole, wrapped into two large flour
tortillas, deep-fried and covered with enchilada sauce and shredded
cheese.
"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),
Surf and Turf Sunset Beach, grilled on the flattop, topped with parmesan cheese, sundried tomatoes,
Truck Tampa, Florida 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.
"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
Johnny Detroit, broth, smoky tuna broth and chicken jus broth) and soy sauce infused with
Noodle King Michigan 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.
"Surf & Turf" – bacon-wrapped fillet mignon, grilled and sauced with a
DiMillos on
Portland demiglace (made with butter and red wine) and whole steamed Maine
the Water
Harbour, lobster (stuffed with secret spiced stuffing with panko breadcrumbs, green
Restaurant &
Portland, Maine peppers, sherry, smoked paprika, chicken stock and butter), with drawn
Lounge
butter.
Season 10 (2017)
Note: These episodes aired from January 22 - May 14, 2017.
Vegas Baby!
"Lobster Nachos" – tortilla chips topped with chunks of lobster tail seasoned
with Old Bay, salt, pepper and lemon juice, grilled in clarified butter, fundito
MGM Grand,
(cheese sauce made with shredded and cubed cheddar, and pepperjack
Cabana Grill Las Vegas,
cheese, jalapenos, chipotle, adobo peppers, salt and pepper), guacamole
Nevada
(made with avocadoes, white onions, Roma tomatoes, salt, pepper, cilantro,
and lemon juice), pickled jalapenos, and sour cream.
"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
Las Vegas, port wine), and garnished with fleur du sel, served on a shallot-loaded
Burger Bar
Nevada 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.
"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
Chicago Joe's
Las Vegas, with dehydrated onions, canned tomatoes, and oregano), fish stock, served
Italian
Nevada over pasta in a large bowl. "Meat Lasagna" – owners' grandma's meatball
Restaurant
mix (made with beer, breadcrumbs, cheeses and secret spice blend),
layered with lasagna pasta, ricotta cheese, tomato sauce, pecorino
Romano, and slices of mozzarella.
"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,
Peppermill
bananas, strawberries and blueberries, topped with whipped cream and
Restaurant Las Vegas,
powdered sugar. "Chicken and Red Pepper Pasta" – chicken breasts
and Fireside Nevada
stuffed with cream cheese, coated in Italian breadcrumbs, sautéed, topped
Lounge
with red pepper sauce (made with shallots, garlic, red pepper flasks,
cream, chicken stock red bell peppers, and pureed), served over penne
pasta.
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,
Caesar's carved meats and sushi. Shrimp & Grits – cheddar cheese grits in a
Bacchanal
Palace, Las ham-hock fortified stock, topped with Gulf shrimp in Cajun season and
Buffet
Vegas, Nevada lemon juice, in a ragout (made with red & green bell peppers, onions, garlic,
tomatoes, butter, andouille, and bacon), garnished with scallions and
crostini.
"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
Mr. Beef on Chicago, jardinière (celery, sport peppers and spices in a salad-oil mixture), and hot
Orleans Illinois 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 Speakeasy steakhouse located underneath the bar: "Zabuton" – 8-ounce
Jackson Hole, zabuton or 'pillow' (Japanese steak that comes from wagyu cows),
Cowboy Saloon
Wyoming seasoned and seared on a chargrill, placed in a sous vide bag with crushed
& Steakhouse
red chili, garlic and thyme, cooked into an immersion circulator for two
hours, finished on the grill, sliced and served with roasted garlic cloves.
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
Oklahoma Oklahoma City, waffle (made from scratch with eggs, Bulgarian buttermilk, cornstarch,
State Fair Oklahoma 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).
Salvation Taco Midtown Manhattan, New York City Pepillo Carnita Tacos, Chicken Tinga Tacos
Strand House Manhattan Beach, California Wild Boar Pizza, Tart Flambé
River Roast Chicago, Illinois Whole Roasted Chicken, Smoked Pork Rack
Passport on a Plate
"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
Passage
bread. "Irish Breakfast Flatbread" – flatbread topped with olive oil, Irish
Irish Bar and Astoria, Queens
brown sauce (made from molasses, like a sweet steak sauce), chopped
Kitchen
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.
"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
Vinny's Somerville, in a homemade marinara sauce (made with onions, scallions, carrots, garlic,
Ristorante Massachusetts 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.
"Hakkebof" – two ground top-sirloin beef from local market, shaped into
Red Viking Solvang, patties and seasoned with salt & pepper, cooked in a Danish stegepande or
Restaurant California frying pan, topped with sautéed onions, beef gravy and a sunny-side-up fried
egg, served with cucumber salad, purple cabbage slaw and homemade
Stuffed
Duff's Famous Wings Amherst, New York Medium-heat Famous Buffalo Wings
Hollywood, Los Angeles, Carnitas with Grilled Pineapple Taco, Pulled Beef
Trejo's Cantina
California Brisket Taco
Pappy's Smokehouse St. Louis, Missouri St. Louis style ribs, Pulled Pork Sandwich
All-American Classics
"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
El Reno,
Sid's Diner cheese, and served on a tossed bun with fries and pickle chips. "Coney Island
Oklahoma
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.
"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
Southern Q
mashed potatoes, baked beans, pickle chips and a side of white bread. "The
BBQ & Houston, Texas
Big Poppa" – a giant baked potato topped with real butter, shredded cheddar
Catering
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.
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
Sarcone's Philadelphia, and vinegar on their own freshly baked bread (Luigi Sarcone & Son Italian
Deli Pennsylvania 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.
Sausage Kings
"Al Pastor Sausage Taco" – ground sausage (made with salted pork and
pork fat, cumin, clove, coriander, and fennel seeds, grinded and pineapple
Mastiff juice, guajillo paste and roasted garlic puree are added), grilled with bacon
fat, topped with house-made charred scallion crema, shaved purple
Sausage
cabbed, crumbled cotija cheese, and roasted tomatillo sauce, served in
Company (food San Diego,
corn tortillas grilled in bacon fat. "Pig Fries" – whole potatoes cut into think
truck) @ Fall California
coins, deep-fried and topped with chili-spiced sausage, confit ham hock,
Brewing
and bacon crumbles, drizzled with harissa aioli (a traditional North African
Company
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.
"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),
Los Angeles, andouille gravy, shredded smoked mozzarella, baked in the oven, sliced
Preux & Proper
California 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.
"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,
Adriana's on The Hill, St. topped with red sauce (made from olive oil, minced garlic, tomato paste,
The Hill Louis, Missouri 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.
"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
Wicker Park,
Links Taproom toasted bun and covered with stout-flavored mustard. "Stop Dragging My
Chicago, Illinois
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.
Pub Grub
"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
Hell's
and cilantro, served on homemade deep-fried flour tortilla (made with flour, baking
Kitchen,
Reunion soda, salt, and whole milk), drizzled with secret 'big wave sauce' (mayo-sriracha-
New York
Surf Bar based) with a side of lime. "The Zombie" – grenadine, two different kinds of rum,
City, New
grapefruit juice, pineapple juice, and a floater of 151 rum, served in a palm tree
York
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.
Since 1797: "Muffaletta" – Swiss cheese, provolone, locally cured honeyed ham,
Genoa salami, pastrami—all toasted and topped with olive salad (made with
French
queen olives stuffed with pimentos, jardiniere—pickled carrots, onions and
Quarter,
Napoleon chickpeas—garlic, green bell peppers, capers, marinated artichoke hearts, herbs,
New
House red wine vinegar and Sicilian extra virgin olive oil) on muffaletta (Sicilian loaf
Orleans,
bread—big and round with sesame seeds). "Pimm's Cup" – gin blended with fresh
Louisiana
lemonade, a splash of ginger ale, and garnished with a cucumber slice in a tall
glass.
"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,
Detroit,
HopCat white pepper, chili powder, heavy whipping cream and shredded American
Michigan
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.
"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,
Finka Table Miami, gochujang—Korean red pepper paste, sweet chili, soy sauce, sugar, ketchup and
& Tap Florida 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.
"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
Austin, (diced tomatoes, jalapenos, mangos, red onions, salt, cilantro and lime juice),
The Park
Texas 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.
"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
Los
thick-cut fries. "Frita Punch" – blanco tequila, house-made mango syrup, and a
Escondite Angeles,
splash of fresh-brewed ginger beer, garnished with a jalapeno slice. "The John
California
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.
"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
San
Jamber ale), caramelized onions, more bleu cheese crumbles, arugula and sriracha. "Mr.
Francisco,
Wine Pub Meatloaf" – ground buffalo meat (mixed with red onions, barbecue sauce, whole
California
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.
"Irish Nachos" – deep-fried thinly sliced potatoes, topped with shredded cheddar
Kell's Brew Portland, cheese, chopped bacon, melted in oven and garnished with black olives, chopped
Pub Oregon 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
"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-
Little Five
toasted Texas toast, served with tatter tots. "Quadrupole Coronary Bypass" –
The Vortex Points,
32 ounces of sirloin (four ¼-pound patties on flattop and two ½-pounders on the
Bar & Grill Atlanta,
grill), 27 slices of bacon, 28 slices of American cheese, four fried eggs, grilled
Georgia
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.
"OG Wachos" – wacho = waffle fry that is topped with nacho toppings: waffle
fries stacked 13 layers high with shredded cheddar & Monterey jack, cheese
The Lobos sauce (made with whole milk, mascarpone, queso, and Velveeta) buttermilk
Glassell
ranch dressing, 'angle sauce' (barbecue sauce mixed with hot 'diablo sauce'),
Truck @ Park, Los
bleu cheese, scallions, guacamole, caramelized onions, chopped tomatoes, and
Eagle Rock Angeles,
deep-fried bacon crumbles, topped with deep-fried buffalo chicken wings. "Buff
Brewery California
Pig Mac" – homemade mac & cheese topped with signature cheese sauce, two
chicken wings of your choice of sauce, bacon crumbles, scallions and ranch
dressing.
"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
Morris Tap & Randolph, grilled chicken tenders, smoked & cured thick-cut bacon, hydroponic bib lettuce
Grill New Jersey 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.
"Powerhouse Mac and Cheese" – mac & cheese (made with elbow macaroni in
cheese sauce of flour, milk, heavy cream, secret spices, cream cheese,
Keystone Bar Covington, American cheese, Swiss cheese and sharp cheddar), topped with pulled beef
& Grill Kentucky 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.
"Jambo Texan" – six layers of smoked meat (sliced and chopped beef brisket,
Jambo's pulled pork butt, St. Louis-cut pork ribs, an inch-thick slice of bologna,
Arlington,
Barbeque homemade cased pork sausage, and half a chicken—all rubbed with salt,
Texas
Shack pepper, and granulated garlic, smoked low and slow with pecan wood), all
stacked on buttered Texas toast.
Garage built in 1919 and turned into restaurant: "Union Mac" – penne pasta
Vinsetta
topped with béchamel (made with butter, onions, garlic, flour, heavy cream,
Garage Detroit,
whole milk, salt, black pepper, secret spices, and shredded parmesan), baked
Custom Michigan
in a casserole dish with Pinconning cheese, extra sharp Vermont white cheddar
Detroit Eats
cheese and panko breadcrumbs.
"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,
Belltown,
Mama's habaneros, sour cream and honey), served on two made in-house flour tortillas,
Seattle,
Cantina garnished with cilantro. "Salsa Verde Chicken & Black Bean Enchiladas" –
Washington
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.
"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
Pacific Pie Portland, with white sugar, brown sugar, walnuts, secret spices, butter and flour) and
Company Oregon 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.
"Southern Fried Chicken" – whole chicken pieces (dipped in egg wash and
water, and dredged in seasoned flour with garlic, salt, pepper, onion powder,
Pittypat's and secret spices), deep-fried for 15–20 minutes, breast, leg and thigh plated
Porch Atlanta, with homemade mashed potatoes (whipped with heavy cream and butter) and
Southern Georgia gravy, and veggies. "Low Country Shrimp and Grits" – grilled Gulf shrimp
Dining (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).
"Mom's Meatloaf" – ground beef (mixed with ground Italian sausage, tomato
Kansas City, sauce, eggs, garlic, breadcrumbs, salt, pepper, basil, oregano and parsley),
Anna's Oven
Missouri mold into a loaf, wrapped in plastic wrap and foil, baked in oven, sliced and
served with mashed potatoes and gravy, and sautéed veggies.
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
HQ Los Angeles, cheese and bacon crumbles), think-slabs of pork belly (braised with bourbon,
Gastropub California 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. "" –
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
Normal
wine sauce, two kinds of hot sauce and minced garlic), and sweet mandarin
Sabuka Heights, San
sauce, garnished with candied garlic, tempura bits, green onions, black sesame
Sushi Bar Diego,
seeds and sriracha. "When Pigs Fry" – spicy tuna, deep-fried bacon,
California
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.
"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
Kannapolis,
spinach and tomatoes, rolled into a 12-inch flour tortilla, wrapped in
North
Crispy’s Bar Applewood-smoked thin-sliced bacon and deep-fried. "Bacon Wrapped Pecan
Carolina
& Grill Pie a la Mode" – pecan pie filling (made with butter, eggs, rendered bacon fat,
(near
candied bacon, brown sugar, and pecans), baked inside a water bath, wrapped
Charlotte)
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.
"Stake and Cake" – locally sourced filet mignon, char-grilled and wrapped in
Belle Meade, bacon, topped with whole butter, and a jumbo-lump crab cake (made with fresh
Sperry’s
Nashville, jumbo-lump crab meat, mayonnaise, eggs, creole seasoning, breadcrumbs, and
Restaurant
Tennessee parsley), sautéed in clarified butter, and topped with whole grain mustard
sauce, served with mixed greens.
"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
Las Vegas, tartar sauce (made from mayonnaise, bacon, chipotle, relish, and top-secret
Bacon Bar
Nevada 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.
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
Saloon on
Brookfield, water, sugar, molasses, maple syrup, honey, corn syrup, chili flakes and a
Calhoun With
Wisconsin packet of instant hot apple cider) for dipping. "Pork Belly and Bacon Flatbread"
Bacon
– 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)
Note: These episodes aired from May 21 - August 20, 2017.
Lay It On Thick
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
Dos Chinos
deep-fried dehydrated shallots and deep-fried scallions, and sprinkled with
Latin Asian Santa Ana,
cayenne pepper, cilantro and lime juice. Award-winning: "Irvine Shrimp Taco"
Grub @ 4th California
– deep-fried battered shrimp layered with shredded purple cabbage, topped
Street Market
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’ Cinnamon Bun" – massive cinnamon bun made with buttermilk dough
layered with butter, cinnamon, rolled up, sliced and baked in oven, topped
Isles Bun & Minneapolis, with vanilla cream cheese frosting (made with butter, cream cheese,
Coffee Minnesota 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.
"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
Burro Cheese
Austin, Texas grade A maple syrup), rosemary-caramelized onions, diced pepperoncini
Kitchen
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.
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,
Portland, lemongrass, galangal, cilantro stems, garlic, shallots, and shrimp paste and
Hat Yai
Oregon 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).
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
Pokpok Portland, Oregon Fish Sauce Wings, Thai Style Baby Rack Ribs
Carb Overload
Burnt "Spaghetti Grilled Cheese" – spaghetti topped with tomato sauce (made with
Crumbs @ Huntington tomatoes, whole basil, and ground black angus beef) mixed with shredded
Lot 579 Beach, mozzarella cheese, placed on a tray and baked in oven, cut into squares and
Gourmet California tucked into a grilled cheese (made with two slices of mozzarella) on butter-
Market toasted sourdough bread.
"Spaghetti and Meatball Pizza" – 18-inch stretched dough with a garlic herb oil
Jinny's
(garlic, bay leaves, lemon peels, chili flakes and basil) crust, topped with
Pizzeria @ Santa Ana,
tomato sauce mixed with spaghetti, homemade meatballs (made with ground
4th Street California
beef, bread, buttermilk, eggs, olive oil, parsley and parmesan cheese), and
Market
mozzarella cheese, garnished with fresh basil and parmesan cheese.
"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
Gnarly Knots Winfield,
pretzel shape, placed into a food-grade lye bath, salted and baked in the oven
Pretzel Co. Illinois
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.
"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
Pearl District, anise, cinnamon, and cloves), shaped into fritters and deep-fried, topped with
Blue Star
Portland, a brown butter glaze (brown butter base sweetened with jumbo
Donuts
Oregon 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).
"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
Upper West
buffalo sauce (made with distilled vinegar and arbol chilies), chunks of double-
Jacob's Side, New
breaded buttermilk chicken breasts, baked in the oven and served in a
Pickles York City,
personal cast iron skillet. "Chicken and Pancakes" – double breaded
New York
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.
"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
Minneapolis, topped with cinnamon-sugar bananas, strawberries, chocolate hazelnut spread
Eggy's Diner
Minnesota 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.
"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
Wholy Bagel Austin, Texas
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
"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
Eat Street,
Glam Doll thighs (seasoned with cayenne pepper and floured with potato flakes),
Minneapolis,
Donuts deep-fried and drizzled with more sweet maple glaze. "Glam Slammy Donut
Minnesota
Sammie" – two slices of thick bacon, scrambled eggs and a slice of American
cheese on a glazed doughnut.
"Antonia" – triple-tiered rainbow cake doughnuts (red, white and green food
colorings), deep-fried and layered with cannoli filling (with chocolate chips),
Ocean
Broad Street topped with house-made milk chocolate, a drizzle of crushed cannoli shells
Township,
Dough Co. and powdered sugar. "Cookie Monster" – a blue cake doughnut covered in
New Jersey
warm vanilla glaze, topped with crumbled chocolate cream cookies, raw
cookie dough, and drizzled with milk chocolate and white chocolate.
"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
Hugs & Houston,
cheddar donut buns. "Roast Turkey Doughnut Sandwich" – thin slices of oven
Donuts Texas
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.
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
Chicago, of Asiago and parmesan cheeses, stuffed with caramelized onion filling (made
Baker Miller
Illinois 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.
Keepin' It Retro
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
Cori's Dog Nashville,
and cinnamon), homemade slaw (made with shredded cabbage and carrots,
House Tennessee
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.
"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,
Brooklyn sprinkled with chocolate dust and garnished with a cherry, served on top of a
Brooklyn,
Farmacy & warm brownie (made with butter, chocolate, brown sugar, flour, eggs and
New York
Soda Fountain 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.
"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,
Louie Mueller
Taylor, Texas sliced and served two ways; the flat (a lean section) and the point (a marbled,
Barbecue
fatty end), served on butcher paper. "Beef Ribs" – salt & pepper rubbed,
smoked for 10 hours; one portion serves 3 to 4 people.
Since 1975: "Italian Beef Sandwich"– braised and brown beef (cooked in
water with salt, pepper and oregano), trimmed, sliced paper-thin, simmered in
Duke's Bridgeview,
its own beef juice gravy, topped with sautéed green sweet peppers and
Drive-In Illinois
jardinière (made with chopped green bell peppers and spices; marinated in
oil), served on a French-style Italian roll; served dipped or dry.
Watson's Established in 1899: "Patty Melt" – grilled Angus ground beef patty topped
with "Pharmacy Sauce" (made with ketchup, mayonnaise, yellow onion, green
Original Soda Orange,
relish, red wine vinegar, Worcestershire sauce, salt and sugar), sautéed
Fountain & California
mushrooms, caramelized onions, and four slices of Swiss cheese, served on
Café
thick-sliced butter-toasted seeded rye bread, finished off on a panini press.
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
Boston, with white wine, butter and cream), dusted with dehydrated lobster roe and
Saltie Girl
Massachusetts 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.
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
Mochi Lab Honolulu, Hawaii
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.
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
New Orleans,
Willa Jean warm with a dollop of whipped butter with cane syrup on the side.
Louisiana
"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.
"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
Peaches in olive oil), and butter, garnished with lemon zest and parmesan cheese,
Brooklyn, New
Shrimp & finished with toasted breadcrumbs, and chopped parsley. "The Jim Cade
York
Crab 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.
Dogpatch "Bostock" – French toast with croissant dough made with two kilos of
Neighbor District, San butter, folded into a sheeter, topped with cinnamon sugar, baked and dipped
Bakehouse Francisco, with vanilla syrup and coated frangipane (almond cream and pastry cream
Noodle Nirvana
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
San Francisco, mushrooms, carrots, and tofu, topped with a special chili sauce, and
M.Y. China
California 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.
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).
"The Fatty" – a hot link sausage rolled in a layer of ground pork breakfast
Burn Co. Tulsa, sausage and a layer of spicy ground pork sausage wrapped in a bacon
Barbeque Oklahoma lattice to make a 12-pound loaf, smoked for 2 hours, sliced thick and
drizzled with barbecue sauce, served on a toasted bun.
"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
San Diego,
Sabuku Sushi with mayo, bacon crumbles, togarashi—a peppery spice blend, mirin—a
California
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.
"The Dork Burger" – pork + duck = dork: a gourmet burger patty mixed
Lunchbox Seattle, with sesame-ginger glazed roasted duck and pork butt seasoned with salt
Laboratory Washington & pepper topped with jack cheese, caramelized onions and garlic mayo
spread on a toasted brioche bun.
"Beer Butt Chicken" – a whole chicken (brined for 24 hours in sweet tea,
lemon juice, teriyaki sauce, fresh garlic, thyme and secret spices), perched
Nashville, on a can of beer, smoked and showered with more beer. "Brunch for Two"
Party Fowl
Tennessee – 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.
The Ice Cream Rehoboth "Scorpion Sting" – ice cream made by Woodside Farm Creamery: African
Store Beach, vanilla ice cream, strawberries, several hot sauces, cayenne pepper
Delaware powder, served in a cone, and garnished with an eatable scorpion on top.
"The Unicorn Dog" – a butter-battered corn dog (made with brown sugar,
Seattle, and corn niblets), split down the middle and filled with house-made sriracha
Unicorn
Washington cream cheese and caramelized onions (sautéed with half-pound of butter,
salt, pepper and a whole pitcher of beer), garnished with scallions.
Chinatown, San "Noodle Tower" – three-stories of crispy fried noodles, layered with beef,
House of
Francisco, chicken, shrimp, onions, peppers, stir-fried in a spicy chili sauce, garnished
Nanking
California with fresh tomatoes.
"Chicken-Fried Lobster Tail" – whole 7-ounce lobster tail (brined for five
Vandalay hours in a mixture of salt, sugar, lemon juice and secret spices), double-
Industries @ Fair Park, dredged in egg and flour mix, deep-fried and topped with champagne gravy
State Fair of Dallas, Texas (made with Champagne, garlic, lemon juice, chicken stock, flour, milk,
Texas butter and Cajun spices), served with fries and "Texas caviar" or corn relish
(corn, kidney beans, and pico de gallo).
Food On Fire
"Jungle Curry" –jumbo Thai tiger prawns on the half-shell, (stir-fired with
eggplant, green beans, lime leaves, red peppers, jalapenos and green
Sunset peppercorns in a Thai chili paste (made with stone ground spices: garlic,
Jitlada
Boulevard, Los onions, secret spices, and Thai bird’s eye chilies), served in a large bowl.
Southern Thai
Angeles, "Thai Beef Salad" – sliced tri-tip beef (marinated in soy sauce and
Cuisine
California 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).
"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,
Red Hook,
Hometown sugar, red onions, cilantro, lemon and lime juices), cooked with white oak
Brooklyn, New
Bar-B-Que on an all-wood fired Argentinian asado grill, finished in the oven for 20
York
minutes and char-grilled again, topped with salsa verde and pickled
onions.
Food truck with a garden setting: "Huli Chicken" – whole chicken (brined
Mike's Huli Kaneohe, Oahu, for 24-hours in Hawaiian salt and secret spices), cooked on a rotisserie
Chicken Hawaii rack with local Kiawe wood, served plate lunch style with white rice,
mashed potatoes, macaroni salad and pineapple.
Brain Freeze
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
Los Angeles, berry sauce (made with fresh raspberries, blackberries and blueberries),
CottonHi
California 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.
"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
Volcano Honolulu, Oahu, coated, vanilla frosting rimmed glass with red velvet cake cookie crumbs. "St.
Shakes Hawaii 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.
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
F.K.: Frozen San Francisco, cookie butter frozen custard bar, dipped in white chocolate, pressed into
Kuhsterd California 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.
Inside a food bus called the 'Sno Bus', serving Taiwanese snow cream (a
hybrid of ice cream and shaved ice: "Strawberry Snow" – strawberry
SnoCream Annandale, snocream (made with fresh strawberries pureed with sugar, salt, vanilla
Company Virginia 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.
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
Emack and Boston, Marsh-Mellow Cone" – a homemade cone topped with giant scoop of Cosmic
Bolio's Massachusetts 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
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-
Grand Central Rigiano cheeses, and roasted kale, placed onto the pasta sheet and topped
Knead & Co.
Market, Los with an egg yolk, sealed and sliced apart, boiled and topped with a
Pasta Bar +
Angeles, peperonata sauce (made with stewed peppers, tomatoes, onions, herbs,
Market
California 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.
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
Los Angeles,
Ledlow patty, dredged in flour, eggs and panko breadcrumbs, deep-fried, topped
California
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.
"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,
Nolita, New York cucumber sugar, sesame seeds and champagne vinegar) and a runny yellow
Egg Shop
City, New York 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.
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
Pizzeria Falls Church,
volcanic rock, and finished off with two fried runny eggs. "Orso Calzone" –
Orso Virginia
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.
eggs, vanilla, smooth peanut butter and whipped cream), and dipped in a
warm chocolate glaze, sprinkled with crushed peanuts.
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
Brookline,
Cutty's English muffin spread with firm Hollansaise (made with brown butter, white
Massachusetts
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
DiMillos on the "Surf & Turf" – whole streamed Maine lobster loaded with homemade
Water Portland, Maine stuffing (made with panko crumbs, sherry and green peppers), and a
Restaurant bacon-wrapped filet mignon drizzled with demi-glace.
Ocean Beach, "Baja Fish Taco" – tempura-battered deep-fried Alaskan pollock topped
South Beach
San Diego, with melted cheddar cheese, shredded purple baggage and salsa fresca,
Bar & Grille
California drizzled with buttermilk ranch white sauce on a flour tortilla.
Duke's Barefoot "Kimo's Original Hula Pie" – vanilla-macadamia ice cream with cold fudge
Bar and Honolulu, Hawaii layered on a chocolate cookie crust, topped with real whipped cream, hot
Restaurant fudge and chopped macadamia nuts.
"St. Louis-Style Pork Ribs" – whole rack of spare ribs, rubbed with secret
Joe’s Kansas Kansas City,
spices, slow-smoked with Missouri white oak, and served with toast,
City Bar-B-Que Kansas
pickled and a side of homemade barbecue sauce.
"Lobster Nachos" – tortilla chips topped grilled lobster tail meat, cheese
sauce (shredded and cubed cheddar, pepper jack cheese, salt, pepper,
Cabana Grill at Las Vegas,
jalapeno, chipotle and adobe), fresh guacamole (made with avocado,
MGM Grand Nevada
tomatoes, onions, cilantro, and lemon juice), roasted peppers and sour
cream.
"Smoked Pea and Prosciutto Ravioli", "Alaskan Salmon and Foie Gras" –
wild Alaskan salmon served with buttered-seared foie gras, cooked sous
Kennett Square,
Talula's Table vide in its own juices, served in a local mushroom sauce. "Red Nation
Pennsylvania
Lake Walleye" – seared and served with polenta and pumpkin seed green
salsa.
"Ms. P's Fried Chicken" – 3-piece chicken (breast, thigh and leg) wet
Ms. P's Electric
Austin, Texas dredged in spicy buttermilk, dried dredged in seasoned flour, deep-fried in
Cock
peanut oil, served with a sweet roll and garnished with pickled jalapenos.
"Wrong Side of the Road" – Winner at the National Chicken Wing Festival:
Boneheads Warwick, chicken wings deep-fried in canola oil, covered in a honey-sriracha sauce
Wing Bar Rhode Island (made with sriracha hot sauce, brown sugar and honey). "Cinnamon Chicken
Wings" – coated in cinnamon-sugar and drizzled with vanilla frosting.
"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,
Lewis Charleston,
layered with smoked hot link sausage (made with beef heart, kidney and
Barbecue South Carolina
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.
"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
South Lake
Poulet Galore patty, soaked in buttermilk (with dill, chive, paprika and garlic), breaded in
Union, Seattle,
Rotisserie cornmeal and flour (spiced with onion powder and paprika), deep-fried and
Washington
topped with purple cabbage parsley slaw, homemade relish, chicken skins,
and lemon-pepper aioli on a toasted ciabatta bread.
The Golden Greektown, "Gyro" – homemade ground lamb meat cooked on a round stick rotisserie,
Fleece Detroit, sliced and served in a warm pita bread with shredded lettuce, onions,
Restaurant Michigan tomatoes and tzatziki sauce.
"Bison Ribs" – whole rack of bison ribs (rubbed with yellow mustard, chili
Roaming
Denver, powder, paprika, cumin, garlic powder, onion powder, salt and pepper),
Buffalo
Colorado smoked with pecan and white oak pellets for five-hours, served with baked
Bar-B-Que
beans and cornbread.
"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,
Heavy Seas Baltimore,
sriracha mayonnaise served in between a whole loaf of crusty bread.
Alehouse Maryland
"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.
"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),
City Park,
Denver Biscuit two slices of melted cheddar cheese, thick-cut bacon, lettuce, tomatoes and
Denver,
Company a spicy chipotle ranch sauce. "The Dahlia" – biscuit French toast (day-old
Colorado
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.
"Apricot Glazed Pork Ribs" – long-back ribs (rubbed with ‘gold dust’: lemon-
pepper, coriander, cumin, garlic, paprika, and cayenne, then brown sugar),
Soulard, St.
Bogarts smoked for 2½ hours, wet rubbed with brown sugar-water mixture, glazed
Louis,
Smoke-House with apricot preserve-simple syrup mix, torched to caramelize glaze, sliced
Missouri
and served. "Smoked Pastrami Sandwich" – smoked pastrami, sliced and
served on pumpernickel rye bread.
"The Nasty Biscuit" – homemade biscuit sandwich (made with flour, milk and
Charleston,
three different kinds of fat: vegetable shortening, butter and lard), cut into
Hominy Grill South
rounds and baked in oven, topped with Southern-fried chicken breast, grated
Carolina
Vermont sharp cheddar cheese, and house-made sausage gravy.
Bigger Is Better
Mudgie's Deli Detroit, Michigan "Gutty" - a 6 Pound Deli Sandwich, Forget About It
Season 12 (2017-2018)
Note: These episodes aired from August 27, 2017 - TBD.
"Cochon de Lait Po'boy" – pork butt (seasoned with creole spices, carrots,
Frenchmen onions, celery, and ginger beer), baked in oven, pulled, and tossed in
Maison Street, New homemade barbecue sauce (made with ketchup, creole mustard, brown
Orleans sugar, apple cider vinegar, liquid smoke, and honey), topped with jalapeno
coleslaw, served on toasted French bread with sweet potato fries.
'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,
Elizabeth's Bywater, New
jalapenos, sugar, and liquid pectin). "Brandy Milk Punch" – brandy and milk
Restaurant Orleans
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.
"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,
Neyow's Mid-City, New
smoked sausage, butter, onions, celery and green bell peppers), topped with
Creole Café Orleans
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.
Making Sno-balls since 1939 (created sno-bliz custom shaved ice machine):
Tchoupitoulas
"Senior Atomic Sno-Ball" – fine shaved ice powder topped with cream of
Hansen's Street,
nectar (made with simple syrup, cream and secret nectar), crushed
Sno-Bliz Uptown, New
pineapple, marshmallow fluff, vanilla ice cream and a cherry on top,
Orleans
garnished with a cocktail umbrella.
'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
Middendorf's
Manchac, puppies (made with flour, baking powder, cornmeal, salt and cayenne
Seafood
Louisiana pepper, diced onion and green onions), scooped into small balls and
Restaurant
deep-fried; fish drizzled with hot sauce. "Barbecued Oysters" – fresh-caught
oysters on the half-shell, broiled and topped with homemade secret
barbecue sauce.
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
Beachbum French
in shaved ice; the mongoose is made with rum, bourbon, bitters and fruit
Berry's Quarter, New
juices), served inside a tiki bowl. "Sambal and grits" – local shrimp marinated
Latitude 29 Orleans
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.
Route 66
"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
Missouri Hick barbecue sauce 'sweet n' smoky' (made with ketchup, molasses, brown
Cuba, Missouri
Bar-B-Q 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.
"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
Sazon New Santa Fe, New
butter in a cazuela (Mexican clay pot), served with mashed butternut squash
World Cuisine Mexico
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.
"The Pile Up" – deep-fried potato chunks, topped with bacon, shredded
cheddar cheese, jalapenos, two over-easy eggs, green chili sauce (made
Sycamore, with chopped roasted green chili, onions, tomatoes, seasoned salt,
66 Diner Albuquerque, granulated garlic, sage, cumin, thyme, black pepper, and roux), and drizzled
New Mexico 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.
"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,
Pinkerton's Houston, and smoked for 6 more hours with post oak wood, sliced and served with white
Barbecue Texas 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 (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,
Slab Real
Worcestershire sauce, yellow mustard and secret spices), corn chips and
Dope BBQ & Austin, Texas
jalapenos, served on a toasted jalapeno-cheddar bun. "The Donk" – (named
Beer
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.
"Whole Hog Barbecue Plate" – whole pig roasted on an open-fire pit low and
Rodney slow smoked for 12 hours with oak and hickory wood, seasoned with salt, red
Charleston,
Scott's pepper flakes and secret spices, slathered with special vinegar-based sauce,
South
Whole Hog pulled and served with a side of collard green with pork, crispy pork skins, a
Carolina
BBQ side of vinegar sauce, and white bread. "Whole Hog Sandwich" – large scoop of
pulled pork with vinegar sauce on a tasted bun.
"Chopped Barbecue Pork Plate" – pork shoulder (rubbed with kosher salt)
smoked low and slow with hickory wood for 11 hours, pulled and finely chopped
Lexington, topped with a sweet-tomato-based sauce (made with crushed red pepper
Cook's BBQ North flakes, salt, vinegar, chili powder, and ketchup), and served with fries,
Carolina 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.
"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
Q39 smoker for an hour, char-grilled with oak wood and slathered with homemade
Kansas City,
Wood-Fried barbecue sauce, served with coleslaw and cornbread. "Burnt-End Burger" –
Missouri
Grill & BBQ 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.
"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
The Bar-B-Q Memphis,
seasoned, served with Texas toast, baked beans and coleslaw. "Barbecue
Shop Tennessee
Spaghetti" – spaghetti topped with pulled pork shoulder (smoked for 12 hours)
and tossed in homemade secret barbecue sauce with baked beans.
"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
Homewood, with mayonnaise, white vinegar, signature barbecue sauce, ground pepper and
Saw's BBQ
Alabama 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.
"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
24 Diner Austin, Texas
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).
"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
Wicker Park,
Dove's with two fried eggs, garnished with queso fresco and scallions, and served
Chicago,
Luncheonette with a side of Texas toast. "Chile Relleno" – Anaheim pepper (deep-fried,
Illinois
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 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,
Portland, Worcestershire sauce, and secret seasonings), roasted in the oven, served
Becky's Diner
Maine 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.
"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,
Tribeca, New then pan-roasted with skin-side down, served with homemade mac and
Bubby's York City, cheese (made with shell pasta in a bacon béchamel with shredded white
New York 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.
"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
Rose's Fine Detroit,
bits, spicy kimchi and eatable flowers. "Egg Sandwich" – two locally farmed
Food Michigan
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.
"Famous Prime Rib" – a 32-ounce bone-in prime rib, (certified Angus beef
Deadwood prime rib, dry-aged for 28 days), wet-rubbed with veal demi-glace,
Legends dry-rubbed with salt & pepper), oven-roasted for 4½ hours to a medium
Steakhouse @ Deadwood, rare, sliced and served with a baked potato with butter and sour cream
Silverado South Dakota and sautéed green beans. "Buffalo Rib Eye" – locally raised buffalo
Franklin Hotel bone-in rib eye (dry-age for 15-20 days), seasoned with salt and pepper,
and Casino seared and buttered on a hot grill, served with their famous potatoes au
gratin and seasonal vegetables.
"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
Ben’s Best turkey, topped with roasted red peppers, lettuce and tomatoes layered
Rego Park,
Gourmet between a soft Italian bread and a piece of seeded rye bread in the
Queens
Delicatessen 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
"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,
Allandale,
The Local American cheese, diced & juiced jalapenos, and diced red & green bell
Austin,
Post peppers). "Mexicano Chimichanga" – flour tortilla stuffed with ground beef
Texas
(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.
"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
Sobelman's Milwaukee,
a 3½ pound fried chicken (coated in flour and deep-fried), beer-battered
Pub & Grill Wisconsin
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.
"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
The Hangout
Seal Beach, beef chili, shredded lettuce, red onions, tomatoes and a fried egg, all layered
Restaurant &
California between grilled cheese sandwich buns. "Bacon Egg Mac and Cheese Burger" –
Beach Bar
a thick grilled beef patty topped with cheese, bacon, corkscrew mac & cheese,
lettuce, tomato, and a sunny-side-up egg on a toasted bun.
"Ropa Vieja Burrito" – flour tortilla stuffed with slow-cooked shredded beef
(sirloin pressure cooked with tomatoes sauce, salt, pepper, and adobo), eggs &
West Town,
cheese omelet, chipotle mayo aioli, jalapenos, rice and beans, rolled and
Nini's Deli Chicago,
toasted in panini press. "Steak Sandwich" – thin-sliced steak (cooked in mojo
Illinois
sauce) layered with sautéed onions, an egg & cheese omelet, chipotle mayo, on
toasted French bread.
"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
Atlanta,
Illegal Food Worcestershire sauce), black & white sesame seeds, pickled ginger, green
Georgia
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.
"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
The Olde ice cream, topped with hot fudge, real whipped cream, rainbow sprinkles and a
San Walnut cherry. "The Kitchen Sink" – three chopped up bananas, 8 softball-sized scoops
Francisco Creek, of your choice of ice cream (examples are: Moose Tracks—vanilla ice cream
Creamery California with fudge and peanut butter cups; Ube ice cream—Filipino purple taro root;
Co. 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).
Southern Comfort Food: "Short Rib Fritos Pie" – short rib chili (made with
seared thin-sliced short rib meat, sautéed onions, jalapeno peppers, cumin,
East Village, garlic powder, onion powder, smoked paprika, tomato sauce), topped with corn
New York chips and shredded white cheddar cheese, garnished with avocado, sour cream
Double Wide
City, New scallions, and fresh & pickled jalapenos. "Buffalo Chicken Tots" – tater tots
York 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.
Fine Shine & Good Eats: "Hot Chicken Mac and Cheese" – homemade mac and
cheese (made with cavatappi corkscrew pasta, heavy cream, milk, sour cream,
Nashville, sharp cheddar and American cheese), topped with breadcrumbs, cooked in the
The Stillery
Tennessee 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.
Meltdown
"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,
Milwaukee,
Comet Café peas, and tuna salad, served in a large bowl. "Tuna Mac Casserole" – mac
Wisconsin
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.
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
San Antonio, cheese, served in a 500-degree traditional Mexican volcanic stone bowl
La Gloria
Texas 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.
The Shepherd "Chef's Pork Poutine" – hand-cut fries seasoned with salt and pepper,
and the Hoboken, topped with shredded mozzarella and cheddar cheese, pork chunks seared
Knucklehead Pub New Jersey 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.
& Steakhouse "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
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,
Ghostbar at seared in a pan, then in oven, served on top of saffron risotto, (Arborio rice
Detroit, Michigan
the Whitney 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.
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
Muriel's French Quarter,
cream and egg whites) in a creole broth (made from onions, toasted fennel
Jackson New Orleans,
seeds, tomato paste, shrimp stock and vermouth; andouille sausage, fresh
Square Bistro Louisiana
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.
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
Old Town Portland, homemade Alfredo sauce (made with garlic, butter, heavy cream,
Pizza Oregon 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.
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
The
horseradish, strawberry jelly and water), served with rainbow string beans
Catacombs at Mount Joy,
sautéed in duck fat and rice pilaf, and garnished with chives. "Flaming
Bube's Pennsylvania
Bloody Alien Brain Hemorrhage" – peach schnapps, Baileys Irish Cream,
Brewery
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.
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
Scampo and Ravioli with Roast Pork" – sugar pumpkin ravioli (made with roasted
Alibi Bar + pumpkin, salt, pepper butter, maple sugar, mustard-cured pears, ricotta,
Boston,
Lounge @ melted butter and amaretto cookie crumbs) served with roast pork with
Massachusetts
The Liberty crackling skin (from a slurry of salt, vinegar and baking soda) in a marinade
Hotel (made of lemongrass, chilies, lemon zest and rendered pork fat).
"Painkiller" – rum, pineapple juice, grenadine, shaken and strained in a skull
glass.
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),
Saloon No. 10 baked in oven and topped with an onion bordelaise (made with red wine
@ Deadwood Deadwood, and beef demi-glace), served with a side of bourbon sweet potatoes and
Social Club South Dakota roasted carrots and zucchini. "Wild Boar Bundles" – jumbo wontons (filled
Restaurant 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.
Shore Bets
"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
Rockin' Tacos Okaloosa
wine, and white American cheese), topped with hot sauce, more queso,
Grill & Tequila County,
shredded cheddar cheese, and diced red jalapenos, served on a sizzling hot
Bar Florida
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.
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
Tybee
The Crab blue-lipped mussels, Louisiana crawfish, Alaskan snow crab legs, red rock
Island,
Shack crab, white shrimp, boiled red potatoes, and smoked sausage, all seasoned
Georgia
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.
"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
Portland Portland, paprika, cayenne, and white wine; mixed with lobster meat (sautéed in butter,
Lobster Co. Maine 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.
"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,
Galveston, served on a bed of shredded lettuce on a toasted bun. "Spot Dog" – an 8-ince
The Spot
Texas 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.
"Bigeye Tuna Steak" – 200-pound fresh caught tuna, sliced into a bigeye tuna
Clam & 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
Chowder
Montauk, (blended edamame, ginger, cilantro, cucumber, cumin, vinegar, lemon, sugar
House
New York and kombu) and mango sauce on the side. "Sushi Pizza" – a crispy corn tortilla
Restaurant at
topped with fresh guacamole (made with avocados, lime, garlic, diced
Salivar’s Dock
tomatoes, red onions, cilantro, and wasabi), thinly sliced sashimi bigeye tuna
loin, drizzled with spicy mayo and pink peppercorns.
Marinated foods at the sea from Hawaii: "Spam Slider" – seared teriyaki
Marination Ma Seattle, sauced SPAM topped with grilled kalua-pork (traditional braised Hawaiian
Kai Washington 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.
"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
Salute! On the Key West,
garlic, salt and pepper, butter, lemon juice, and white wine, and shallots).
Beach Florida
"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
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
Austin,
Salty Sow butter, salt, pepper, thyme, and bay leaf), and a homemade buttermilk biscuit.
Texas
"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.
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,
Las Vegas, "man-candy" bacon (made with maple syrup, brown sugar and two kinds of chili
Evel Pie
Nevada 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.
"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
Bottlefork River North,
sugar, turmeric, shallots, white wine, red onions, sherry vinegar, and local IPA
Bar and Chicago
beer), mayonnaise and homemade balsamic ketchup, served on a butter-toasted
Kitchen Illinois
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.
"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
A.J.'s
Destin, tupelo honey) and microgreens, garnished with a bamboo leaf and a side of
Seafood &
Florida wasabi. "A.J.'s House Fish Sandwich" – fresh mahi-mahi seasoned with a mix of
Oyster Bar
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.
"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
Lower East coleslaw (made with cabbage, salt, chili powder, fresh squeezed lime and orange
Side, New juice), pico de gallo, chipotle aioli, serrano sauce, sour cream, and avocado
La Contenta
York City, salsa, on butter-grilled corn tortillas. "Queso Fundido" – a blend of goat cheese,
New York 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.
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
Cole's Los
thin and dipped in beef au jus, topped with pepper jack cheese on a toasted
French Dip Angeles,
hybrid French baguette, French roll with a side of au jus for dipping. "Old
Sandwiches California
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.
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,
The Lion's San Diego,
house-made raspberry syrup, lemon juice, garnished with mint, served in a short
Share California
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.
Spicy
"Shrimp Vindaloo" – tiger prawns cooked in a red curry puree (made with
Kashmiri chili, coriander seeds, cumin seeds, fennel seeds, peppercorns,
East Village,
Brick Lane cloves, star anise, cinnamon, cardamom, bay leaves, ginger, garlic, and
New York City,
Curry House white vinegar). "Chicken Phaal" – chicken breasts in a spicy sauce (made
New York
with ginger, garlic, red pepper flakes, dry red chilies, fresh green chilies,
vindaloo paste, habaneros, Carolina reaper chili puree).
"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,
Georgia Boys Longmont,
ancho chili powder, lime juice, apple cider vinegar, and thinly sliced red
BBQ Colorado
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).
"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
Appalachian collard greens (sautéed in orange juice, salt, pepper, ginger and peanuts),
Bistro @ Townsend, and 'dirty rice' (made with wild rice, ham bits, sausage, onions and spicy
Dancing Bear Tennessee tomato paste). "Country Fried Hen" – half a hen (brined in sweet tea, lemon
Lodge 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.
"Cemita Las Palmas" – Mexican torta (club sandwich): Jidori chicken breasts
(battered in Mexican spices and dipped in buttermilk, deep-fried), topped
King’s Highway with citrus salad (made from mixed green, herbs and Meyer lemons), re-fried
Palm
Diner & Lounge beans, guacamole, chipotle peppers, and shredded Oaxaca cheese, served
Springs,
@ Ace Hotel & on a lemon-mayo slathered sesame seed bun. "Orange Carnitas Tacos" –
California
Swim Club 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.
"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),
1886 Café &
Austin, and a sunny-side-up fried egg, served on a toasted brioche bun. "Croque
Bakery @
Texas Madame" – grilled ham topped with melted Gruyere cheese on brioche toast,
Driskill Hotel
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.
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" –
San
Tonga Room @ three different kinds of rum, pineapple juice, orange juice, lemon juice, and
Francisco,
Fairmont Hotel liqueurs, served in a massive tiki punch bowl, garnished with orange slices, a
California
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.
"Drunken Scallops" – four jumbo sea scallops (seasoned with salt &pepper,
sautéed in duck fat), topped with 'drunken sauce' (made from duck fat, garlic,
Southernmost shallots, Applewood-smoked bacon bits, seasonal cider beer, butter, heavy
Beach Café @ Key West, cream and parmesan cheese), served with Yukon gold mashed potatoes
Southernmost Florida (made with Yukon gold potatoes mashed with Maine lobster claws),
Beach Resort 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.
"Sea Urchin Linguine" – boiled linguine pasta topped with buttered whole sea
The Surf Lodge urchin in a sauce (made with dashi—Japanese cooking stock, kombu—dried
Montauk,
Restaurant @ kelp, bonito flakes, toasted green nori powder, French cream butter, chopped
New York
The Surf Lodge sea urchin, soy sauce, sesame oil and sweet rice wine), garnished with local
crab meat and micro daikon radish.
"Green Chili Meatloaf" – meatloaf (made with ground beef and ground pork,
white raisins, eggs, herbs and breadcrumbs, sautéed onions, green chilies,
La Plazuela @
Santa Fe, and pinons—pine nuts), formed into a loaf, baked in oven, and sliced, topped
La Fonda on the
New Mexico with a glaze (made from ketchup, adobe sauce, brown sugar and cumin),
Plaza
served on top of a zesty tomato sauce, roasted garlic buttermilk mashed
potatoes, and grilled asparagus.
Open 24 Hours
"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
Chicago, carrots and bean sprouts), and pork belly on top of noodles (thin rice noodles
UrbanBelly
Illinois 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.
"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
Seoul Taco St. Louis,
and secret 'Seoul Sauce', sesame seeds and green onions, on two toasted
(Food Truck) Missouri
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.
"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
Denver,
Appaloosa Grill with Pueblo green chilies and chipotle peppers), garnished with a side of
Colorado
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.
"Seafood Risotto" – risotto (made with imported Arborio rice, calamari, white
Mexican shrimp, sautéed in olive oil, fresh garlic, parsley, vino, basil, diced
The Sunset tomatoes and vegetable stock), topped with a seared Maine driver scallop,
Malibu,
Beach Bar & Manila clams and Prince Edward Island mussels. "Chicken Milanese" –
California
Restaurant 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).
Freedom Beat "Loaded Fries" – hand-cut Idaho potato fries tossed in salt and parsley,
American topped with pulled pork butt and Texas-cut chopped beef brisket (rubbed with
Las Vegas, brown sugar, salt, pepper, granulated garlic, dried mustard and Spanish
Tastes & Tunes
Nevada paprika; smoked for 16 hours) with cheddar cheese sauce (made with
@ Downtown
Grand Hotel 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.
Season 13 (2017-2018)
Gulf Grubbin'
"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
The Gulf Orange Beach,
jalapenos, drizzled with Greek yogurt cilantro dressing. "Fried Grouper
Restaurant Alabama
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.
"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
New Orleans,
La Boca juice and extra virgin olive oil), and red chimichurri (made with roasted red
Louisiana
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.
"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
Tortuga
Galveston, is chili con queso (onions, peppers, jalapenos, and shredded cheese) and on
Mexican
Texas the chicken side is spicy chili sauce, garnished with jalapenos and more
Kitchen
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.
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
Mary cheese, American cheese, Swiss cheese and parmesan, garlic powder,
Mahoney's Biloxi, green onions and mayonnaise), sprinkled with grated parmesan and butter,
Old French Mississippi broiled in the oven and topped with blue crab meat (cooked with water,
House 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
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
Indiana State homemade milkshake. "Colossal Grilled Cheese" – locally made Colby cheese, American
Fair, cheese, Pepper Jack cheese, and four mozzarella sticks, layered with three slices of
Indianapolis, butter-toasted sour dough.
Indiana 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.
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
Orange County cream, sprinkled with cinnamon and powdered sugar; all stuffed inside a 14-inch flour
Fair, Costa tortilla and deep-fried, topped with whipped cream and more caramel sauce. "Fried
Mesa, California 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
Holstein's Shakes and Cosmopolitan of Las Vegas, Las Vegas, The Billionaire Burger, Al Pastor
Buns Nevada 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
Island Eats
A Lowcountry Backyard
Hilton Head, South Carolina Potato Chip Meatloaf, Shrimp and Grits
Restaurant
Treasure Island, San Francisco, San Croissant French Toast, Crispy Pork
Aracely Cafe
Francisco, California Belly Benedict
A Taste of Time
Green Door Tavern Chicago, Illinois Crispy Beef Sandwich, GDT Poutine
Gargiulo's Coney Island, Brooklyn, New York Spaghetti Pescatore, Spaghettini Sorrentina
Green Dragon
Boston, Massachusetts Shepherd's Pie
Tavern
Saucy!
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
Colt & Gray Denver, Colorado Grilled Pork Chop, Sticky Toffee Pudding
Lots of Cluck
Home Grown Atlanta, Georgia Comfy Chicken Biscuit, Crispy Chicken Sandwich
The Crack Shack San Diego, California Mexican Poutine, Fried Chicken Oysters
J. Timothy's
Plainville, Connecticut Dirt Wings, Chicken Pot Pie
Taverne
Beijing Noodle No. Caesars Palace, Las Vegas, Beijing Chicken and Mushrooms, Salt and Pepper
9 Nevada Chicken
Classic Combos
Boulevard Bistro Harlem, New York City Double Cut Pork Chop, Seven Cheese Macaroni
Beasley's Chicken +
Raleigh, North Carolina Chicken and Waffles, Apple Pie à la mode
Honey
The Hill, St. Louis, St. Louis, Spaghetti and Meatballs, St. Louis and Toasted
Charlie Gitto's
Missouri Raviolis
Country Cookin'
Ribs with Sausage, Red Beans and Rice (whole rack of pork ribs
Bully's Jackson,
smoked with hickory, cherrywood and charcoal, served with sliced pork
Restaurant Mississippi
sausage, red beans and rice).
"Porky Bowl" (pulled pork topped with smoky bacon gravy, homefries,
Asheville, North scrambled eggs and cheese); "Early Girl Benny" (salted country ham
Early Girl Eatery
Carolina topped with fried green tomatoes, arugula, poached eggs and
hollandaise sauce).
Kountry Kitchen Indianapolis, Homemade Meatloaf (topped with spiced ketchup and served with
Soulfood Place Indiana candied yams and cornbread).
"Santa Maria Fries" (fries topped with red oak smoked tri-tip meat,
Santa Maria,
Rancho Nipomo Colby Jack and nacho cheese, pinto beans and pico de gallo); Tri-Tip
California
Sandwich (tri-tip grilled with Japanese chilies and salsa on a telera roll).
farm-to-table since the 1700s: Catfish Stew (on a bed of Caroliba Gold
Middleton Place Charleston,
rice); Shrimp and Grits (made with shrimp stock, diced bell peppers,
Restaurant South Carolina
onions and smoked cured ham).
Maglieaux's Hen and Andouille Gumbo (award-winning dish); Shrimp and Grits (local
Natchitoches,
Riverfront shrimp in a white wine chicken broth on top of garlic and cheddar cheese
Louisiana
Restaurant grits).
Ralph & South Philadelphia, Cheesesteak Stromboli (filled with chopped steak, onions, mozzarella
Rickey's Philadelphia, cheese and homemade tomato sauce); Sausage, Pepper, Mushroom,
Pizzeria Pennsylvania and Steak Sandwich.
Graziano's Lechoncito (Argentinan pig roast grilled with quebracho wood, topped
Family Miami, Florida with chimichurri); Provoleta a la Parilla (grilled aged provolone cheese,
Butchery served on a hot plate with tomatoes).
Farm to Feast
"Colorado Lamb Burger" (North African spiced grilled local lamb patty
Denver,
Root Down topped with bacon, goat cheese, a fried egg, spiced Moroccan jam and
Colorado
lemon garlic mint yogurt sauce on a toasted brioche bun.
Chicken-Fried Beef Rib (local sous vide beef rib, chicken-fried and
Jack Allen's
Austin, Texas smothered in green chili cream gravy, served with smashed potatoes);
Kitchen
Bacon-Wrapped Quail Legs (with peach and jalapeno jam).
Roasted Beets and Mint Ice Cream (made with, cream, milk, sugar,
roasted beets, mint and brown rice syrup in a homemade waffle cone
Lick Honest
Austin, Texas paired with a scoop of dark chocolate, olive oil & sea salt and sweet potato
Ice Creams
pie ice cream); "Honest Ice Cream Sandwich" (vanilla bean ice cream in
between a chocolate cake cookie).
"Summer Squash and Squash Blossoms Pizza" (sour dough topped with
olive oil, homemade garlic, basil mozzarella, parmesan cheese, heirloom
Cucina Del Mar,
tomatoes, and squash blossoms); "Basil Pisco Sour" (pisco or Peruvian
Enoteca California
grape brandy shaken with basil, lemon, lime, and egg white and simple
syrup with thyme, white peach bitters garnished with a purple basil flower).
"Tortilla Burger" (local grilled beef tenderloin patty wrapped in a flour tortilla
Albuquerque,
Farm & Table with tucumari cheddar, and toasted green chiles, served with pinto beans
New Mexico
and fries).
French Toast Flight" (four slices of their signature French toast (thick-but
brioche bread egg, milk & cream, cinnamon, nutmeg, clove and vanilla bean
Batter &
Chicago, Illinois paste), one topped with caramel, one with strawberries, one with lemon
Berries
zest, and one with blueberries; all flavors are also in the batter; served with
whipped maple butter and real maple syrup).
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
Besaw's Portland, Oregon 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).
Since 1948: Chicken and Waffles (five secret battered deep-fried jumbo
Goody Goody St. Louis, chicken wings and a secret buttermilk battered Belgium-style waffle); "The
Diner Missouri Slinger" (two burger patties, topped with eggs, fried potatoes, beef chili
and shredded cheddar cheese).
"Dirty Sancho" (three dry-aged smashed grilled pork patties topped with
salsa negra aioli (made with guajillo peppers, pork fat, garlic, piloncillo or
Mac's Local St. Louis, brown sugar cane, and mayo), pepper jack cheese, bourbon-molasses
Eats Missouri 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).
If you jump in the hotel pool fully clothed, you get 50% off your meal:
Fairfax, Los Breakfast Burrito (a flour tortilla stuffed with eggs, cotija cheese, ground
Tart Angeles, chorzio, and deep-fried homefries with hatch chilies & caramelized onions);
California Crab-Potato Benedict (thick-cut fried potatoes topped with blue crabmeat
mixed with parsley & hot sauce, poached eggs and Hollindaise).
Owned by former pro wrestler George Nottoli & family for 70 years: Italian
Beef and Sausage Combo Sandwich (top round beef rubbed with garlic and
Nottoli & Son
Chicago, Italian seasonings paired with grilled Italian fennel sausage topped with
Italian Sausage
Illinois roasted peppers on an Italian bread); "Mama Rita's Meatloaf Sammich"
Shop & Deli
(ground beef & pork, breadcrumbs, ketchup and spices with Munster
cheese on top, baked and sliced on garlic chibata bread).
Vada Pav (potato sliders made with curry leaves, black mustard seeds,
garlic turmeric and purueed russet potatoes; shaped into balls, dipped in
Bollywood Portland,
rice & chickpea flour and deep-fried, topped with green & red curry sauce
Theater Oregon
on toasted pav buns); Gobi Manchurian (cauliflower battered and
deep-fried, topped with a ketchup-based Manchurian sauce).
"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,
White Swan Seattle,
fish stock, little neck clams, and cream); "One Buck Shucks" (your choice of
Public House Washington
oyster for a dollar, served on ice with homemade horseradish cocktail sauce
and pickle-back mignonette).
Fried Chicken Tacos (flour tortilla filled with chicken breasts that are
Hilton Head,
Chow Daddy's smoked, dipped in spicy buttermilk & deep-fried; mixed greens, avocado,
South
Kitchen and Bar garlic aioli and siriacha-honey-mayo); Pulled Pork Taco (smoked pulled pork
Carolina
topped with avocado and white barbecue sauce in a grilled flour tortilla).
Half-off meals & drinks during Happy Hour: 18-Ounce Rib Eye Steak
(seasoned with balsamic butter and char-grilled angus beef served with a
Herbs & Rye Las Vegas,
"free side" of whiskey smashed potatoes); "Blood and Sand" (Scotch,
Restaurant Nevada
vermouth, cherry liqueur, and orange juice in a chilled cocktail glass with a
charred orange peel garnish).
Since 1948: Stuffed French Toast (Texas toast dipped in eggs, cream &
The Pantry Santa Fe,
cinnamon, coated in corn flakes and stuffed with cream cheese and berries,
Restaurant New Mexico
topped with blueberry & strawberry compote and powdered sugar).
Season 14 (2017-2018)
Note: This season started on September 3, 2017 and ended on January 14, 2018.
California Dreamin'
'Inauthentic Mexican': "LBC Taco (Lobster, Bacon and Chorizo Taco)" – fresh
lobster tail meat cooked on the flattop with bacon and ground soy chorizo
San Elijo sausage, seasoned with special spice blend (salt, black pepper, ginger, sugar
State Beach, and red pepper), topped with diced onions, cilantro, and shredded cabbage,
Bull Taco
Cardiff, drizzled with chipotle sour cream and a cilantro avocado tomatillo vinaigrette, and
California 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.
"Camp Pizza" – VPN-style pizza, hand-tossed dough topped with tomato sauce
(made with olive oil, basil and San Marzano tomatoes), imported buffalo
Mammoth mozzarella cheese, prosciutto, Italian sausage, salami, and pancetta, and baked
Campo
Lakes, in a wood-fire oven. "Bucatini Carbonara" – homemade bucatini pasta in a
Mammoth
California 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.
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
Hollywood,
Stout with olive oil, salt, pepper and roasted in oven) on a toasted brioche-Portuguese
California
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.
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),
Mission deglazed with coconut milk, fermented soy bean paste, and beaten eggs, served
District, San in a bowl, garnished with bean sprouts, crispy onions, cilantro, and lime. "Thai
Hawker Fare
Francisco, Gai Tad (Fried Chicken)" – chicken pieces (marinated in fish sauce, ground
California 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.
"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" –
Montecito,
Los Arroyos habanero-infused tequila, coconut milk, and passionfruit juice, served in a chili-
California
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.
"Cioppino" – seafood stew (made with olive oil, onions, salt, pepper, red chili
Phil's Fish Moss flakes, basil, locally grown tomatoes—tomato chunks, crushed tomatoes and
Market & Landing, tomato puree, finished off with clams, mussels, scallops, shrimp, crab, calamari,
Eatery California and cod fish), and garnished with fresh parsley, served in a large bowl with a
lemon wedge.
"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
Surfrider Santa Cruz,
cheese, and fried onion strips (made with Montreal seasoning, black pepper and
Café California
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).
"New York Steak" – dry-aged New York strip streak (basted in butter infused
Napa Valley, with garlic, rosemary, thyme, and shallots), char-grilled to medium-rare and
Goose & sliced, topped with CO2 foamed béarnaise sauce (made with white wine,
St. Helena,
Gander shallots, fresh tarragon and tarragon vinegar, whipped in blender with egg yolks
California
and salt), served with smashed fingerling potatoes sautéed in beef fat with
Aloha, 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,
Kapaa, green and purple cabbage, wasabi paste, sugar, rice wine, lemon juice, coconut
Lava Lava
Kauai, milk and toasted coconut flakes), on a toasted Hawaiian sweet roll, served with
Beach Club
Hawaii 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.
Hawaiian Style Hot Dogs: "Puka Dog" – a char-grilled Polish sausage served
Koloa, stuffed inside a unique freshly baked Hawaiian sweet bun with a puka (hole) in the
Puka Dog Kauai, middle, toasted on custom hot spikes called ‘toaster rods’, filled with mango relish
Hawaii (made from mangos, sugar, a thickener), spicy garlic-lemon secret sauce, and
local passionfruit mustard.
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,
Roy and Portuguese sausage), garnished with green beans and crispy garlic. "First
Honolulu,
Yamaguchi's Break" – coconut vodka, coconut water, strawberries and garnished with shaved
Oahu,
Eating House coconut, served in a mason jar with a lemon wedge and a cherry. "Huli Huli Pork"
Hawaii
1849 – 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.
"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
Kaneohe
He'eia-Kea and brown gravy (made with sautéed carrots, celery and onions, water, beef base
Bay,
Pier General and a roux), served on top of sticky white rice on a paper plate, garnished with
Oahu,
Store green onions. "Laulau Pork" – pork butt chunks seasoned with Hawaiian sea-salt,
Hawaii
wrapped with taro leaves and a tea leaf steamed overnight, and served with
sticky rice and macaroni salad.
"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
Side Street Waikiki,
green onions). "Spice Garlic Fried Chicken" – chicken pieces (marinated for half a
Inn on Da Oahu,
day in beaten eggs, garlic salt, and Korean chili flakes, battered in flour and
Strip Hawaii
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.
"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,
Tanioka's Waipahu, cornstarch, sugar, baking powder, salt and ice), topped with fresh sushi-grade ahi
Seafood and Oahu, tuna (mixed with mayo, salt, shoyu, sesame oil, sambal chili sauce and green
Catering Hawaii 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 Kapaa, "Fish and Chips" – fresh-caught local mahi-mahi fish, (seasoned with salt and
View Kauai, pepper, dredged in flour and battered with flour, cornstarch, baking soda, baking
Restaurant & Hawaii 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
Bar
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.
"Furikake Pan-Seared Ahi" – two slices of 8-ounce ahi tuna loins (seasoned with
Honolulu, furikake seasoning—Japanese spice made with dry seaweed, sesame and other
Nico's Pier 38 Oahu, seasonings), seared in a hot pan to a rare doneness, drizzled with a special aioli,
Hawaii and served with nola greens with lemon-miso dressing and a scoop of steamed
white rice.
Bun-Believable
"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
Fancy's on
Avondale, local beer—Avondale’s Missy Fancy Ale), and homemade smoky-tangy
Fifth Oyster
Birmingham, barbecue sauce, served on local-made sesame seed toasted bun. "Tuna
Dive & Burger
Alabama Ramen Burger" – sushi-grade tuna (pan-seared with black & white sesame
Bar
seeds), topped with a ginger remoulade slaw, served on deep-fried ramen
noodle buns, garnished with crushed wasabi peas and diced red peppers.
'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
The High Dive San Diego, strawberries and sugar) sandwiches used for buns. "Hot Mama" – angus beef
Bar & Grill California 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.
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,
East
deep-fried and tossed in a sauce made from mayonnaise, spicy mustard,
Setauket,
Se-Port Deli honey and secret spices), topped with melted mozzarella and deep-fried
Long Island,
bacon on a toasted garlic hero roll. "The Piccininni" – (named after a local high
New York
school wrestling champ) sliced chicken cutlet, topped with bacon, mozzarella
cheese, fries, coleslaw, Russian dressing and homemade beef gravy on a
toasted hero roll.
"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
Mission onions, jalapenos, and slices of queso fresca cheese, served on a traditional
La Torta District, San Mexican telera bun, spread with re-fried beans, mayo and fresh avocado.
Gorda Francisco, "Mega Cubana Torta" – grilled chicken milanesas (breaded chicken cutlets),
California 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.
"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
Roland Park, from jumbo lump crab meat, egg, Tabasco sauce, Old Bay seasoning,
Miss Shirley's
Baltimore, roasted red peppers, parsley and cracker meal) topped with bacon and
Café
Maryland 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.
"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
Darrow's New Los Angeles,
bell peppers, chicken sausage, andouille and white rice), served in a large
Orleans Grill California
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-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
Memphis BBQ Atlanta,
with vinegar, honey and Worcestershire sauce), served corn on the cob,
Co. Georgia
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.
"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
Slim's Last Seattle,
shredded cheddar and jack cheese (melted with a blowtorch), finished off
Chance Washington
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.
Food Paradise XL
"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
Milkjam Minneapolis, sandwich cookie) chunks and salted peanut butter mousse chunks). "All of
Creamery Minnesota 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.
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
Pizza Barn
Yonkers, cheese and shredded mozzarella cheese, and homemade elbow pasta mac and
Pasta &
New York cheese (mother’s secret recipe), par-baked in the oven, layered with American
Wedges
cheese, baked again and sliced. "Cheeseburger Super Slice" – dough topped
with mozzarella, beef patties, slices of American cheese, and cheese fries.
"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
The Greek Lakewood, pepper, speared on a skewer and roasted on a rotisserie), along with sliced
Village Grille Ohio 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.)
"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
Iguana's San Jose, wine vinegar and spices), Spanish rice (made with deep-fried white rice, tomato
Burritozilla California 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.
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
Sayler's Old
Portland, powder, sugar, onion powder, and a secret spice), drizzled with melted butter
Country
Oregon and placed in on a 450-degree sizzling plate, topped with a battered deep-fried
Kitchen
onion ring, garnished with fresh parsley and served medium rare tableside with a
baked potato.
Apps Download
"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
The Nook on Atlanta,
totcho’ portion of chicken with homemade buffalo sauce and blue cheese
Piedmont Park Georgia
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.
"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
Los Angeles,
Bar Food lettuce and pickles on a brioche bun; and a 'meatball slider', a homemade
California
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.
"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,
Chicago,
Woodie's Flat garnished with scallions. "Big Board Sampler" – ‘Chicken & Waffle Bites’:
Illinois
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.
"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),
Drink
Milwaukee, served in a warm skillet. "Brandy Old Fashioned" – made with brandy served
Wisconsinbly
Wisconsin out of a ‘bubbler’ (water fountain). "Wiscanchos" – deep-fried potato chips
Pub & Grub
(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.
"Queso Macho" – cheese sauce (made with heavy cream, Jack cheese,
cheddar cheese, ground chile de arbol, sautéed minced garlic, white onions,
Mission diced tomatoes, and poblano peppers), topped with charred chorizo and
District, San homemade guacamole, served with tortilla chips. "Mango Habanero Shot" –
Velvet Cantina
Francisco, house-made mango habanero salsa, sweet & sour mix and tequila, served in a
California shot glass. "Cornbread Sopes" – Mexican deep-fried corn matzo tarts topped
with frijoles, California chile-coated chicken, Jack cheese, salsa, sour cream
"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
Little Italy, mozzarella cheese), covered in panko crumbs and deep-fired, served on top of
Monello San Diego, creamy sauce (made with parmesan cheese, cream and jalapenos). "Polipo
California 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.
"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
5280 Burger Denver,
egg-wash and deep-fried, topped with more cheese with a side of ‘5280
Bar Colorado
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
'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
Hermosa chives in eight pockets, dough topped with San Marzano tomato sauce,
Tower 12 Beach, mozzarella cheese, prosciutto, Italian sausage, soppressata, calabrese, and
California 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.
"The Challenge Burger" – four 8-ounce beef patties (two pounds), char-grilled
Brass Balls with special 'Brass Balls seasoning; all topped with two slices of white
Ocean City,
Saloon and American cheese, two strips of bacon each, lettuce and tomatoes; all layered
Maryland
Café on a toasted bread bowl, served with waffle fries. (Finish it all and receive a
free T-shirt!)
"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
Moe Moon's Myrtle
deep-fried, layered with grilled shrimp and topped with 'bangin' sauce’ (made
Beach Bar Beach, South
with secret sweet & spicy spices, mayonnaise, ketchup, garlic, diced red bell
Grill & Café Carolina
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.
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
Shriver's Salt
Ocean City, a taffy puller with watermelon flavoring; the green taffy is sandwiched together
Water Taffy &
New Jersey and rolled that cuts and wraps taffy. "Sea Salt Fudge" – chocolate fudge
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.
"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
Navy Pier, white onions, jalapenos, ketchup, brown sugar, Dijon mustard, rice wine
DMK Burger
Chicago, vinegar and pepper sauce) on a butter toasted locally baked potato bun,
Bar
Illinois 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.
Morey's "Colossal Crabby Pretzel" – a jumbo Bavarian soft-baked pretzel topped with
Piers, crab dip (made with cream cheese, mayonnaise, sour cream, lemon juice, Old
Joe's Fish Co.
Wildwood, Bay seasoning, shredded cheddar cheese and super lump crab meat), topped
New Jersey with more cheddar, baked in the oven and garnished with parsley.
"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,
The Flying Kemah
relish, pureed onions, lemon juice and malt vinegar), fries (seasoned with salt
Dutchman Boardwalk,
and pepper) and a side coleslaw. "Shrimp Tostadas" – two open-faced flour
Restaurant & Kemah,
tortillas topped with grilled jumbo Gulf shrimp (seasoned with blackening
Oyster Bar Texas
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).
"Pulled Pork and Shrimp Nachos" – tortilla chips topped with locally
sourced shrimp (grilled in a secretly seasoned butter sauce on the
Bragan Field @ Jacksonville Jumbo
flattop, seasoned with lemon-pepper), a pound of barbecue pulled
Baseball Shrimp (Miami
pork, nacho cheese sauce, and jalapenos, served in a Jumbo Shrimp
Grounds of Marlins),
baseball helmet. "Bold City Burger Pie" – two seven-inch personal
Jacksonville Jacksonville, Florida
pepperoni pizzas sandwiched between a pound beef patty (grilled with
steak seasoning) and topped with pepper Jack cheese.
"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
Charleston
deep-fried, served on a bed of shredded collard greens with a side of
Joseph P. Riley, RiverDogs (New
'Riverdog Sauce or ‘southern ketchup’ (made with sautéed onions,
Jr. Park ("The York Yankees),
flour, tomato juice, diced tomatoes, bacon and Creole seasoning).
Joe") Charleston, South
"Chucktown Hot Brown" – classic Kentucky hot brown and swaps
Carolina
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.
"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
Richmond Flying
into a baseball, coated in breadcrumbs and deep-fried, drizzled with
Squirrels, (San
The Diamond ‘moonshine barbecue sauce”, served on a bed of curly fries. "Bacon
Francisco Giants),
Me Crazy Hot Dog" –bacon-wrapped grilled hot dog topped with
Richmond, Virginia
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.
"El Jefe Burger" – a grilled steak patty infused with Jack cheese and
jalapenos, topped with a slice of ghost pepper cheese, grilled pork
Kane County
belly, carnitas (Mexican pulled pork), and chipotle mac and cheese,
Northwestern Cougars, (Arizona
and crispy jalapeno straws, drizzled with sweet honey mustard, served
Medicine Field Diamondbacks),
on a toasted bun. "Chicken and Waffle Cone" – golden-brown
Geneva, Illinois
deep-fried chicken nuggets, drizzled with syrup and served in a waffle
cone.
Best In Chow
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
Dockside Dining
Lakeshore/Lake Vista, New Orleans, New Shrimp and Grits, Blue Crab
The Blue Crab
Orleans, Louisiana Wedge Salad
The Point Horseshoe Bend (Arizona), Page, Arizona Barbecue Chipotle Pizza
Fire It Up
4505 Burgers & BBQ San Francisco, California Barbecue Brisket Sandwich
Two Urban Licks Atlanta, Georgia Wood Oven Shellfish Roast, Smoked Brisket
Tasty Traditions
Date Night
Pollo Rustico (chicken breasts marnitated in sorano chili oil, lemon, rosemary
Mariposa and star anise, cooked in a wood-fired oven, served over roasted corn &
Sedona,
Latin poblano peppers), Lobster Scampi Mashed Potatoes (cold-water lobster tail
Arizona
Inspired Grill meat sauteed in herb butter compound, lemon, garlic, and white wine served
over mashed potatoes with cream & lemon zest).
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
Wildhorse Nashville,
sugar, served on top a slice of white bread and topped with habanero
Saloon Tennessee
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).
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
Tavern & Mt. Pleasant,
Watermelon Rosé (mix of rum, rosé wine, salted watermelon bitters,
Table South Carolina
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).
Pan Seared Scallops (three sea scallops seared with butter, thyme and
garlic, topped with chimichurri sauce made with blended carrot tops, pickled
Inn of the Topanga,
mustard seeds and garlic, served on a bed of polenta with fennel and
Seventh Ray California
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).
"The Really Sloppy Joe" (ground grade A beef sauteed with diced peppers,
onions and a secret molasses-based barbecue sauce, topped with celery
Brooklyn The Linq, Las
seed mayo coleslaw and spicy pickle relish on a toasted brochie bun, served
Bowl Vegas, Nevada
with shoestring fries); "Bourbon Milkshake" (your choice ice cream blended
with milk and a shot of bourbon).
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
Rittenhouse
lettuce and bell & shishito peppers, drizzled with pan drippings); Spring
Vernick Food Square,
Vegetable Crepe (homemade spinach crepe stuffed with stewed Radicchio
& Drink Philadelphia,
and goat cheese, roasted jumbo, asparagus, broccoli rabe, English peas,
Pennsylvania
garbanzo beans, napa cabbage on top of a red pepper sauce and garnished
with green almonds and crispy beet chips).
"An Epic Meal For Two" (a surf & turf featuring a grilled 32 ounce bone-in
San Francisco,
Epic Steak tomahawk ribeye and a boiled two pound Maine lobster, served with summer
California
squash and side sauces of melted butter and jalapeno chimichurri sauce).
Season 15 (2018)
Alaskan King Crab Legs (served with rutabaga mash and sweet
Foraker Dining
corn-pepper pipérade); Braised Short Rib (rubbed with Bisque red
Room @ Talkeetna Talkeetna, Alaska
peppers spice and braised in beef jus with lemongrass, carrots and
Alaska Lodge
pears)
Denali National
229 Parks Park and King Crab Ravioli (topped with a carrot reduction); Reindeer Ragout.
Preserve, Alaska
Indian,
Turnagain Arm Pit Baby Back Ribs, "Boretide Sandwich" (pulled pork topped with a
Anchorage,
& BBQ "bacon plank" and barbecue sauce on a brioche bun).
Alaska
Chena Pump Bacon-Wrapped Elk Meatloaf (drizzled with demiglace, served with
Fairbanks, Alaska
House mashed potatoes and veggies).
Porchetta Sandwich (oak & hickory wood-fired porchetta rolled with spices
Old Irving and fennel, topped with grilled onions, roasted tomtatos, green olive salsa,
Chicago, Illinois
Brewing and garlic aioli on a brioche bun); Beer and Pretzels (served with beer
mustard and beer cheese).
Founders Grand Rapids, Beer City U.S.A.: "The Glutton" (smoked pulled pork topped with bacon and
Brewing Co. Michigan beer cheese, onion straws and barbecue sauce on a toasted bun).
Steak and Gorgonzola Nachos (potato chips topped with sirloin steak,
Pearl District,
10 Barrel bacon, gorgonzola cheese, beer cheese sauce, and jalapenos); Pastrami
Portland,
Brewing Co. Fries (fries topped with Swiss cheese, hot pastrami, cheese sauce and rye
Oregon
IPA mustard).
"The Smackdown" (tri-tip steak rubbed with ancho chili paste, ham, pulled
Midnight Sun Anchorage,
pork and smoked bacon topped with beer cheese and chipotle mayo on a
Brewing Co. Alaska
toasted roll).
Ladyface Ale Agoura Hills, Pulled Pork Poutine Po'Boy (4-hour beer-braised pulled pork topped with
Companie California poutine fries, French cheese and honey-mustard on a toasted roll)
Pork Belly Banh Mi (5-spiced hoisin sauced pulled pork topped with chipotle
San Diego, aioli, jalapenos and pickled veggies on a baguette); "San Diego Style Clam
Tiger!Tiger!
California Chowder" (local Venus clams in a white wine clam stock cream, garnished
with garlic oil, smoked bacon, green onions and chili flakes).
Smoked Beef Long Rib (twice-smoked short rib with a long bone, rubbed with
Butcher & The Minneapolis, dark brown sugar and topped with a molasses & hot pepper sauce); "Cajun
Boar Minnesota Chow Chow Footlong" (foot-long grilled knockweist topped with chow-chow or
pickled cabbage and chilies on a toasted bun).
"The Miles Davis" (K.C. style hickory smoked barbecue brisket topped with
house barebue sauce and blue cheese crumbles on a toasted bun.);
Bootleggin' St. Louis,
"Penelope's Party" (named after their stuffed pig: tortilla chips topped with
BBQ Missouri
pulled pork, baked beans, cheddar and mozzarella cheese, barbecue sauce
and diced tomatoes).
"Third Period Smoking Birds" (brinded and smoked shredded turkey, duck and
chicken topped with collard greens "veggie slaw", and cloves barbecue sauce
Lunchbox Memphis,
on buttered-toasted bread); "Graduation Burger" (onion soup mix meatloaf
Eats Tennessee
patty topped with onion rings, tomato gravy and melted mozzarella on toasted
Italian bread).
Rusty's Fried Green Tomatoes (smothered with hollandaise and garnished with jumbo
Vicksburg,
Riverfront lump crab meat on a bed of "Cajun mayo"); Blackened Redfish (topped with
Mississippi
Grill crawfish cream sauce).
"Chicken Under a Brick" (butterflyed chicken, rubbed with clove and star
Dante's New Orleans, anise, seared in a cast iron pan under a brick, topped with maple syrup,
Kitchen Louisiana served with and egg-topped bacon potato cake); Ratatouille (diced veggies
layered with a roasted tomato & onion puree).
"Oysters Bienville" (baked oysters on the half shell topped with Bienville
Natchez, stuffing made with shrimp, bacon, mushrooms, parmesan cheese, heavy
Magnolia Grill
Mississippi cream, sherry and lemon juice); "Southern-Style Barbecue Shrimp" (shrimp
sauteed in butter and spices, served with French bread for dipping).
"Crust and BLT Pizza" (thin crust pizza dough topped with tomato jam,
Brazen Open Dubuque, house-cured bacon, mozzarella, lettuce, cherry tomatoes and blue cheese
Kitchen Iowa mayo); Potato-Wrapped Halibut (topped with Swiss chard & sundried
tomtatoes satueed in brown butter and garnished with tomtato jam).
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
Delta Queen Kimmswick,
Gouda cheese sauce); Croque Madame (sliced ham, gruyere cheese,
Port of Call Missouri
between two slices of toasted brioche bread, topped with hollandaise and a
fried egg).
Downtown Los
Beef Noodle Soup (Baijiu or Chinese whiskey infused beef shank slices with
Peking Angeles, Los
hand-cut long noodles); "Beef Roll" (fried flatbread rolled with beef, green
Tavern Angeles,
onions and hoisin sauce).
California
Khao Soi Curry (egg noodles topped with rabbit meat braised in ginger,
Washington,
Doi Moi garlic, guajillo chili paste, coconut milk and chicken stock); Vietnamese
D.C.
Caramelized Pork Ribs (glazed with a finger chili fish sauce caramel).
Seafood Paella (rice topped with salmon, madai fish, mussels, squid,
Fairmount, albacore, shrmip and melted cheese in a Thai green curry sauce made with
Umai Umai Philadelphia, coconut cream, fish sauce, kaffir lime leaves); "Godzilla Roll" (rolled with
Pennsylvania tempura shrimp and barbecued eel, topped with avocado and strawberries,
sprinkled with eel sauce, macadamia nuts and honey).
"Boti Kebab" (chunks of lamb marnitated in Indian chilies and yogurt, served
with jalapeno cream cheese nan bread), "Khuroos-e-Tursh" (Persian stuffed
Clay Pit Austin, Texas
chicken rolled with cumin-coriander satueed onions and peppers, cheese
and spinach in a peanut coconut cream sauce).
Ba-Mee Moo Dang (thin egg noodles topped with five-spice grilled red pork
Tuk Tuk Thai butt, bean sprouts and yu choy); "Bangkok Snow Cone" (shaved ice mixed
Atlanta, Georgia
Food Lot with condensed and evaporated milk, topped with Jack fruit, red beans,
coconut jelly, and lotus seeds, drizzled with rose cane syrup).
Cha:n Braised Short Ribs (braised with sugar, pepper, garlic, onions, soy sauce
Pike Place
Modern and soda pop, served with rice cakes and veggies); Bimimbap (mixed rice
Market, Seattle,
Korean topped with ribeye meat marinated in sesame oil and gochujang or Korean
Washington
Fusion chili paste, garnished with satueed veggies, and a fried egg).
Mandalay Pumpkin Pork Stew with Sour Mango (pork satueed in garlic, ginger,
San Francisco,
Burmese lemongrass, fish stock, pumpkin chunks and sour mango served in a
California
Cuisine hollowed out pumpkin).
Street Eats
"The Beef! Beef!" (two grilled angus beef patties topped with pickles,
Meatzilla! Downtown, Los onions on a pizza bun of melted munster & mozzarella cheese, pizza
Burgers & Angeles, sauce and mini pepperoni with siriacha ketchup); "Kim Park Lee Burger"
Fries California (beef patty topped with bulgogi or Korean barbecue beef, Colby Jack
cheese, kumchi slaw and Japanese mayo on a toasted bun).
"Texas Potato Hash" (roasted sweet potatoes mixed with coffee & chili
rubbed pulled pork, sauteed onions and jalapenos, topped with a
Paperboy
Austin, Texas poached egg); "B.E.C." (bacon, egg & cheese sandwich: grilled bacon, a
(Food truck)
sunny side up egg and pimento cheese topped with a chili cheese on a
house-made bun)
"The No-Refund Hot and Spicy Shrimp" (local jumbo tiger prawn
Giovanni's
North Shore butterflied shrimp sauteed in sauce made with garlic, South African red
Shrimp Truck
(Oahu) chili flakes, Hawaiian chili peppers, lemon juice and vingar, served with
(food truck)
two scoops of white rice).
T.G.I. Fried
Crispy Oyster Tacos (two grilled flour tortillas filled with deep-fried
French Quarter,
SoBou (South oysters, pineapple & bell pepper ceviche, caviar, and sweet corn aioli);
New Orleans,
of Bourbon) Sweet Potato Beignets (four savory sweet potato & onion beignets
Louisiana
drizzled with foie gras fondue).
Top of Binion's Gambling "Chicken-Fried Lobster" (lobster tail meat rolled with prosciutto, Dijon
Binion's Hall and Hotel, Las mustard, spinach, and cheese, deep-fried with Choron sauce, a sundried
Steakhouse Vegas, Nevada tomato Hollindaise).
Deep-Fried Burger (chuck, brisket and short rib patty topped with
emmental cheese, bacon, pickles and beet juice mustard, wrapped in
Staten Island, New lángos dough, a Hungarian & Solvak street food made with sour cream;
Korzo Klub
York 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
"The Mess Burger" (two beef patties topped with American cheese, ground
LKSD chorizo, jalapeno cheese sauce, torched lemon sour cream and flamming hot
Downey,
Kitchen crunchy cheese curls on a toasted bun); Tomahawk Rib Eye (40-ounce dry
California
(Lock & Key) aged long bone-in rib eye seared in clarified butter, served with a fried 1/2
pound Munster cheese).
"The Mile-High Pizza" (deep dish cornmeal dough topped with homemade
tomtato sauce, lettuce mozzerlla cheese, pepperoni, sausage, bacon,
Denver Deep Denver,
parmesan, and beer-soaked smoked chicken wings); "The Italian Beef Pizza"
Dish Colorado
(deep-dish dough topped with horseradish cream, roasted peppers,
giardiniera, Italian beef, and three cheeses; with a tiny beef sandwich on top).
Beef Ribs (whole ribeye rack rubbed with salt & pepper, chipotle, onion
Killen's
Pearland, Texas powder and smoked paprika, smoked for 10-12 hours); Bone-In Pork Belly
Barbecue
(spare ribs with pork belly, barbecue seasoned, smoked low & slow).
(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
Banter Beer
Cleveland, Ohio poutine fries topped with sloppy Joe (ground beef, tomtato and carrots),
and Wine
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).
Canadian flavor with Texas sized portions: "Southern Poutine" (fries srasoned
with vinegar powder, salt & dill, topped with roast beef veggie gravy, slices of
Maple Leaf chicken-fried chuck steak and cheese curds); "Pizza Burger" (beef patty
Dallas, Texas
Diner topped with pepperoni, peperoncini, and green peppers, bolonaise and
deep-fried mozzerella on a butter-toasted bun, skewered with panko-fried
mushrooms).
"The Peanut Butter Fluff Boat" (three heeping scoops of vanilla, two scoops
Cabot's Ice Newton, of peanut butter ice cream and moose tracks ice cream topped with hot
Cream Massachusetts fudge, peanut butter sauce, homemade marshmallows cream, and crushed
peanut butter cups & candies, served on top of two bananas).
Bodacious Bowls
"Big Ass Bowl" (homemade brisket & chuck beef chili with red beans,
Mike's Chili topped with cheddar cheese, raw onions, jalapenos and sour cream);
Seattle, Washington
Parlor Chili Pasta (beef chili with cheese served over spaghetti with French
bread).
Stout Beer and Beef Stew (cubes of short rib sauteed with beef
stock, funnel, carrots, onions, celery and Irish stout beer, topped with
Mrs. Murphy &
slow-roasted pearl onions and a mustard-chive dumpling); Murphy's
Sons Irish Chicago, Illinois
Irish Mussels (mussels cooked in Irish witbier, honey butter, garlic,
Bistro
shallots, fennel, and red pepper, served with butter-toasted seeded
bread).
Crab and Artichoke Dip in Bread (crab meat and artichokes mixed
with cream cheese, gruyere cheese, sherry, and lemon-pepper,
Atlantic Fish Boston, served in a bread bowl, and sprinkled with torched parmesan
Company Massachusetts cheese); Clam Chowder Bread Bowl (award-winning clam chowder
made with pork belly, clams, potatoes, cream and milk, served in a
bread bowl).
Eat at Joe's
"Notorious B.I.G. Burger" (beef patty topped with American cheese, almond
Joe's Midnight Phoenix,
& oak wood grilled and red wine braised pulled pork, coleslaw and a stack
Run Arizona
of house-made pork rinds on a toasted brochie bun).
Serving Italian food with a Greek flair since 1952: "Loaded Spaghetti Dinner"
Richmond, (a pound of spaghetti topped with mushrooms, sausage, pepproni secret
Joe's Inn
Virginia recipe tomtato meat sauce, two 8-ounce Greek-spiced smashed-grilled
meatballs, and melted mozzerella cheese).
"Hangover Helper" (grilled angus beef patty topped with American, cheddar
and Swiss cheese, ham, bacon, and a fried egg on a butter-toasted pretzel
Joe Mama's Colgate, bun, skewered with fried cheese curds); "Mac-and-Cheese Nachos" (tortilla
Bar & Grill Wisconsin 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)
"Cha Shao Sliders" (cha shao or Chinese barebcue pork; sakura pork in a
Uncle Joe's A five-spice marinade of ginger, cardamom, sugar and oinions; roasted and
Denver,
Hong Kong sliced, served with steamed bao buns, shredded veggies and a side of hoisin
Colorado
Bistro sauce); "Sichuan Jumping Chicken" (fried chicken breasts satueed with
scallions, ginger, garlic, and dried red Chinese chilies).
"Ojan's Junk" (named after a former sous chef: a house-made sausage patty
topped with buttermilk Ranch dressing, tomatoes, avocados, smoked gouda
Granada Hills,
Joe's Cafe cheese and two fried eggs on pancake buns); Pulled Pork Sandwich
California
(braised pulled pork topped with melted cheddar cheese, chipotle-ranch
coleslaw and cola barbecue sauce with on a toasted brochie bun).
"Adobo Pork Sope Benedict" (two deep-fried sopes topped with shredded
adobo pork, poached eggs, and hatch green chili hollandaise served with red
Endolyne Seattle,
potatoes); "Coral Way Coconut French Toast" (brioche bread dipped in a
Joe's Washington
coconut milk & cinnamon batter, grilled and topped with mango & pineapple
compote and coconut).
"Camarones Diablo" (shrimp sauteed with garlic oil, red onions, corn, and
La Jolla, San chili sauce, served with fried cilantro, black beans and toasted torta bread);
Jose's
Diego, "Jose Burger" (grilled carne asada beef & spiced pork chorzio patty topped
Courtroom
California with a Jack & cotija cheese patty, roasted corn relish, lettuce, tomato, and
cilantro aioli on a toasted bun).
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
Manhattan, two slices of American cheese, two strips of bacon, lettuce and tomtato on
P.J. Clarke's
New York City 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).
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
John's Roast Philadelphia,
roll); Roast Pork Sandwich (a James Beard award winner: thinly sliced
Pork Pennsylvania
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).
"Cosmic Dog" (grilled beef & pork hot dog topped with signature sweet
Mount
Jack's Cosmic potato mustard and blue cheese slaw dressing); "Blue Galactic Dog" (grilled
Pleasant,
Dogs hot dog topped with sweet potato mustard, homemade beef chili sauce,
South Carolina
cheese sauce and blue slaw).
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
New Haven,
Modern Apizza baked in a brick oven); "Italian Bomb" (dough topped with San Marzano
Connecticut
tomato sauce, mozzerella, onions, roasted peppers, mushrooms,
pepperoni, Italian fennel sausage, bacon, garlic and grated parmesan
cheese).
Crispy Duck Kao Soy (long noodles in a curry made with Thai chilies,
Lotus of Siam Las Vegas, coconut milk, and fish sauce topped with deep-fried rice floured sliced duck
Thai Restaurant Nevada breast, garnished with red onions, cilantro, pickled mustard greens and
crunchy noodles).
Since 1941: 20-ounce Rib Eye (20-ounce prime wet-aged bone-in rib eye,
Gene & Chicago,
seasoned with salt & pepper and char-grilled on high heat, served with
Georgetti Illinois
mashed potatoes and steamed broccoli).
Destination Delicious
Avery Brewing
Boulder, Colorado Angry Clucker, Bacon Meatloaf
Company
Heim Barbecue Fort Worth, Texas Barbecue Snob's Sandwich, Beef Rib
Pepper Pot Hatch, New Mexico Chile Rellenos, Burrito Christmas Style
Manhattan Beach,
Love & Salt Down-Low Burger
California
Bar Bocce Sausalito, California Chicken Pesto Pizza, Vanilla Bean Pudding
Paradise University
"Rocky Bal-Boar-A" (grilled wild boar & pork Italian sausage topped with
Rutgers
sliced steak, onion, peppers, liquid cheese, cherry pepper relish and
Destination University, New
scallions on a toasted bun); "Elotes Royale" (house-made chorzio sausage
Dogs Brunswick, New
topped with charred corn elotes or Mexican street corn, cilantro, lime
Jersey
crema, and cotjia cheese).
"Number 29" (wood burning flame-grilled beef patty topped with pepper jack
University of cheese, bacon, grilled onions, jalapenos and a chipotle & Adobe chili creamy
The Old Wisconsin, paprika sauce on a toasted brioche bun, served deep-fried cheese curds);
Fashioned Madison, "Number 30" (house burger featuring grilled beef patty topped with local
Wisconsin cheddar cheese, grilled onions, bacon, a sunny-side-up-egg and roast garlic
ailoi, served with thinly sliced onion rings).
Home of the giant slice of pizza: "The El Fidel" (Cuban sandwich on a slice:
University of hand-tossed sourdough topped with mayo, yellow mustard, mozzerella
Lazy Moon Central Florida, cheese, citrus mojo pork, sliced ham, pickles); Southwestern Style Chili
Orlando, Florida (pizza dough topped with house-made beef & bean chili, tomato sauce,
cheddar cheese, mozzarella and sour cream).
"Stadium Pit Master" (pulled pork and beef brisket smoked for 9 hours,
Wolverine University of topped with a smoked amber lager beer barebcue sauce, mac & cheese,
State Brewing Michigan, Ann pimento cheese, jalapenos and colesaw on a toasted bun); Mac and
Co. Arbor, Michigan Cheese Donuts (house-made macaroni and cheese with eggs & flour added,
stuffed into donut molds, baked and topped with beef brisket burnt ends).
Barbecue Ramen (locally made ramen noodles topped with pulled pork and
University of
Pulaski pork shoulder coated with mustard smoked and sliced and served in a
Georgia,
Heights BBQ slow-cooked broth made with kombu or dried kelp, shiitake, and garlic
Athens, Georgia
powder, garnished with a soft-boiled egg and collard greens).
Short Rib Nachos (tortilla chips topped with roasted shredded short ribs,
TLT Food UCLA, Los
ancho chili three cheese sauce, pico de gallo and lime-spiked gaucomole);
(The Lime Angeles,
Spicy Sambal Wings (chicken wings coated in seven secret spices rub and
Truck) California
tossed in sambal hot sauce, topped with sesame seeds).
University of
"The Gobbler" (stuffed sandwich of half-pound of sliced roasted turkey
Half Fast Colorado,
breast, topped with homemade stuffing, garlic mashed potatoes, cranberry
Subs Boulder,
sauce and gravy on a 14-inch freshly baked French bread roll).
Colorado
Paella Valenciana (Spanish paella made with garlic, saffron marinated chicken,
Long Beach, calamari, diced red bell peppers, diced onions, green peas, brandy, saffron,
Café Sevilla
California rosemary and bomba rice cooked in a lobster stock with mussels and pink
scallops).
Ropa Vieja (five alenga (Caribbean root vegetable) taco shells stuffed with
shredded veal cheeks braised in red wine with carrots, onions, celery and veal
Chicago,
Carnivale stock; roasted plantains, queso fresco, pickled onions and ciltratro); Carnivale
Illinois
Cake (rich chocolate fudge cake layered with mango ice cream, pistachio ice
cream, and red current ice cream).
Dinner and an air show: "Saturday Ribs" (once a week dinner special: pork short
Carthage, in a secret dry spice rub, ribs cooked low and slow with vinegar for 5 hours,
Pik-n-Pig North topped with a Piedmont-style honey barbecue sauce, served with colesaw,
Carolina baked beans and cornbread); "Barbecue Sundae" (pulled pork, baked beans,
and colesaw layered in a mason jar, garnished with hush puppies).
4-story golf range and restaurant: "Backyard Barbecue Wings" (citrus brined
MGM Grand
chicken wings rubbed in spices, smoked in pecan wood, grilled, and coated in
Las Vegas,
Topgolf garlic vinaigrette over raw veggies); "Memphis Burger" (chuck & beef brisket
Las Vegas,
patty topped with white cheddar cheese, grilled pork belly and whipped peanut
Nevada
butter and jalapeno raspberry jam on a toasted brioche bun).
Togarashi Kurobuta Pork Chop (thick-cut Japanese pork chop rubbed with 7
Jack London spice blend topped herb veal stock with caramelized granny Smith apples on a
Square, bed of with purple sweet potato puree); "Snow Monkey Sushi Roll" (shrimp
Yoshi's
Oakland, tempura rolled in nori and rice, topped with snow crab meat mixed with mayo,
California torched salmon slices, spicy mayo and sweet soy sauce, garnished with tobiko
or flying fish eggs and micro greens).
Hawaiian Skirt Steak (skirt steak marinated in a lemongrass, ginger and sweet
Long Island soy sauce teriyaki glaze, served with charred pineapple rings seasoned with
Penthouse City, Queens, Togarashi, a five-spice powder and pineapple fried rice served in pineapple
808 New York bowl); Coconut Curry Bouillabaisse (seafood stew featuring seared scallops,
City giant shrimp, clams and mussels in a coconut milk lemongrass sake curry on a
bed of lime flavored rice served in a coconut shell).
Maine Seafood Pasta (seared shrimp sauteed with shallots, in-shell clams, local
Jonathan's Ogunquit,
lobster tails, tomatoes, lemon juice, butter and chardonnay, served on top of
Ogunquit Maine
linguini, garnished with Romano cheese).
Season 16 (2018)
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,
Krog Street sharp cheddar and elbow noodles; baked in a cast iron skillet); "Loaded Potato Wedges"
Market, (deep-fried potato wedges seasoned with BBQ spices, topped with fried chicken-spiked
BeltLine, cheese sauce, sour cream, chopped bacon, green onions and jalapenos).
Atlanta, Fred's Meat & Bread: "Korean Cheesesteak" (thinly-sliced angus ribeye marinated in fish
Georgia 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).
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
Gotham West combined with shoyu or soy sauce, topped with pork belly and a soft-boiled egg);
Market, New "Pastrami Bun" (sliced seared pastrimi stuffed inside a steamed bun topped with black &
York City, New white sesame seeds, slaw and mustard).
York 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).
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 &
Anaheim cheesy mac combo and famous mashed potatoes); "Jambalaya" (jumbo shrimp and
Packing House, andouille sausage sauteed with onions, celery & bell peppers, garlic, roux, cayenne,
Anaheim, chicken stock and tomato sauce topped with garlic rice).
California 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).
Opened in 1912:
West Side Market Cafe: "Pierogi Melt" (deep-fried potato & cheddar cheese pierogis
West Side topped with Munster cheese and sauerkraut between two slices of toasted rosemary rye
Market, Ohio bread, served with homemade potato chips and a side of sour cream).
City, Cleveland, Picadilly Artisan Creamery: "Crème Fraîche with Raspberry Swirl" (homemade creme
Ohio
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
Easy as Pie
Sandwich Heroes
Stiles Switch BBQ Austin, Texas Buford T's Diablo Sandwich, Dirty Bird Sandwich
Cambridge,
Pagu Lobster Roll, Squid Ink Oyster Bao
Massachusetts
Harlowe's French Dip Pasadena, California The Slow Roasted Pork Dip, Braised Lamb Dip
Stella's Kentucky Deli Lexington, Kentucky The Hot Brown, Fried Green Tomato BLT
Hottest Dogs
Season 17 (2018)
"Barbecue Brisket Biscuit" (beef brisket rubbed with salt, pepper & brown
sugar, char-grilled & beer-steamed topped with barbecue sauce, queso, a
Galveston, sunny-side-up egg and avocado sauce on a golden brown biscuit); "Sleazy
Gypsy Joynt
Texas 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).
"Low Country Boil" (boiled wild Atlantic caught shrimp, locally made
Gerald's Pig sausage, corn-on-the-cob, and red potatoes, sprinkled with 'magic dust'
Tybee Island,
& Shrimp on and homemade cocktail sauce); "Big Combo for Two" (blasmic vinegar,
Georgia
Tybee garlic, basil, seasalt and pepper rubbed pork ribs, 16 hour smoked pulled
pork & beef brisket, and battered fried shrimp).
Bison Burger (grilled 8-ounce bison patty topped with poblano peppers &
onions, applewood bacon, crispy onion straws, beer cheese, mayo and a
Mission Beach,
Draft South sunny-side-up egg on a toasted bun); Shredded Beef Nachos (tortilla chips
San Diego,
Mission topped with shredded chuck angus beef, melted cheddar cheese, refried
California
beans, queso fresco, pickled jalapenos and pico de gallo, guacamole and
lime cream).
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
Coney waffles' (made with a cinnamon blend shaped like a hot dog bun); a 'galaxy
Waffles Ice Long Branch, cone', a raspberry & blueberry flavored waffle cone, an ice cream
Cream Sweet New Jersey sandwich, cotton candy, candy skewers of gummies and licorice, and gold
Shop 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).
"Mac and Stack" (ground chuck, brisket, pork shoulder & bacon patty
topped with cheese and bacon on Mac & cheese buns made with elbow
Nosh Kitchen Mac and three cheeses; American, cheddar and cheddar dust, dipped in
Portland, Maine
Bar 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).
The Crazy Beer and Brat Mussels (mussels sauteed in butter, beer, flour and chicken
Essex,
Tuna Bar & stock, topped with Italian bratwurst slices, garnished with Maryland crab
Massachusetts
Grille seasoning and a dinner roll).
"Red's Lobster Roll" (steamed local lobster tail & claw meat mixed a
Point Pleasant sauce made with mayo, lemon juice, hot sauce, house-made spice mix,
Red's Lobster
Beach, New chives and celery hearts, on a butter-toasted bun); "The Angry Lobster"
Pot Restaurant
Jersey (8 piece lobster, floured and sauteed with a sauce made with olive oil,
garlic, basil and red pepper flakes, served with cornbread).
"The Love Shack" (snow crab legs, clams, crawfish, shrimp, corn on the
Savannah Savannah, cob, red potatoes boiled in seagood seasoning spiced water, topped
Seafood Shack Georgia with garlic butter sauce); "Seafood Cone" (deep-fried oysters and
house-made coleslaw served in a waffle cone).
Steamed Crabs (local blueclaw crabs steamed with black pepper, rock
salt and special seafood seasonings, served with clarified butter); "Hard
Baltimore, Fried Crab" (a crab cake (make with lump & colossal crab meat,
L.P. Steamers
Maryland breadcrumbs, parsley, spices, eggs, mayo, mustard and
Worcestershire sauce) stuffed into a hard crab shell, battered and
deep-fried).
Shrimp Gumbo (made with roux, water, celery, onions, bell peppers,
chicken & seafood base, cayenne pepper, tomtatoes, okra, filé, Gulf
Shrimp 'N Stuff Galveston, Texas shrimp, imitation crab and white rice); Shrimp Tacos (three tortillas filled
with fried panko-breaded brown shrimp, cabbage, pico de gallo and
chipotle sauce).
Seafood Platter (local hadock fish, scallops, clams, and baby shrimp,
Susan's breaded with a fry mix of powdered milk and powdered eggs, served
Portland, Maine
Fish-N-Chips over a bed of fries); Deep-Fried Lobster Tail (local lobster tails,
battered and deep-fried, served on a stick with melted butter).
Local Lowdown
Since 1950: Meatball Pizza (house-made pizza dough topped with tomato
sauce, Greek oregano, mozzerella cheese, homemade angus beef meatballs,
Filippi's Pizza San Diego, sausage, pepperoni, mushroom, green peppers, onions, and black olives);
Grotto California 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)
"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
Baltimore,
Pickles Pub cheddar cheese, served with homemade pickles); "Crabby Pig" (roasted pulled
Maryland
pork topped with crab dip, melted cheese, lettuce, tomato, mayo and Red
onion on a toasted French roll).
"Everything Biscuit Sandwich" (famous cheddar cheese egg bake topped with
Back In the Savannah, bourbon pimento cheese, and pepper jelly on homemade everything-spiced
Day Bakery Georgia buttermilk biscuits); "Maple Bacon Sticky Bun" (a homemade sticky bun topped
with cream cheese maple frosting, caramel sauce and bacon).
"Lobster Benedict" (freshly baked biscuits topped with local lobster in melted
butter, poached eggs, and lemon-tarragon hollandaise); Chicken and Waffles
Cardinal Asbury Park, (black tea brine chicken dredged in seasoned flour, dipped in spiced buttermilk
Provisions New Jersey 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).
"Brussel Crowe Dog" (deep-fried bacon-wrapped hot dog topped with fried chili
Blue Rooster sauced brussel sprouts, garlic ailoi, toasted sesame seeds and queso fresco
Portland,
Food on a toasted bun); "Three Little Pigs Tots" (tater tots topped with cheese
Maine
Company curds, house-roasted chicken gravy, pork belly, bacon, and ground pork
sausage).
"Jewban" (a Jewish & take on Cuban sandwich: cured & smoked beef brisket
pastrimi coated with molasses, roasted pork butt topped with Swiss cheese,
Surfside, homemade pickles, yellow mustard, and 'crack sauce' made with chipotle
Josh's Deli
Florida 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).
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
Seattle,
Little Uncle with fish sauce with chili, cilantro and avocado slices); Shaved Ice (topped with
Washington
Jack fruit compote, hibiscus syrup, local Rainier cherries, rhubarb puree, basil
seeds and condensed sweet milk).
Brew-Haha
Fish and Chips Burrito (14-inch flour tortilla stuffed with ale beer-battered
North Park,
deep-fried cod fish, fries, colesaw, smoky tartar sauce and malt vinegar
Beerfish San Diego,
aioli); "Disco Fries" (fries topped with carne asada, homemade clam
California
chowder, bacon and chives).
"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
Galveston,
Brews Brothers beer, served with house-made beer blue cheese dressing); "The Notorious
Texas
P.I.G." (brown sugar rubbed pulled pork topped with root beer barebcue
sauce and purple coleslaw with beer-soaked currets and house dressing
of mustard, mayo, & red wine vinegar on an egg bun).
Giant Pretzel (homemade giant soft pretzel served with 5 dipping sauces:
German lager Emmental & Fontina beer cheese fondue, obatzda or
Capital Hill,
Bavarian cheese spread, horseradish cream cheese, spicy honey
Rhein Haus Seattle,
mustard, and chocolate ganache); "Munich" (smoked & grilled pork
Washington
kielbasa topped with beer cheese fondue and crispy onion strings on a
toasted preztel bun).
Twisted Fork Brisket Sandwich (secret-spiced beef brisket smoked with maple, plum &
peach wood, braised in beer and shredded, tossed in guava barebcue
Kitchen (food
sauce and teriyaki, topped with 'Robbie slaw' on a duck fat toasted
truck) @ The Miami, Florida
brochie bun); Short Rib Hash (off the menu item: short rib cubes braised in
Tank Brewing
stout beer mixed in 4 different potatoes; purple, Red Bliss, Yukon Gold
Co.
and sweet potatoes, and tator tots with melted gouda cheese).
Chili Brat (bratwurst grilled in ale topped with kobe & angus beef chili
made with Anahiem chilies, black beans, fire-roasted tomatoes and
North Beach,
oatmeal stout beer, white cheddar cheese and stout beer mustard);
Rogue San Francisco,
Chocolate Stout Brownie and Beer Float (vanilla ice cream in chocolate
California
stout beer with whipped cream and a whiskey-soaked cherry, served with
a brownie made with chocolate stout, topped with hazelnuts).
Sweet Tea Fried Chicken (two chicken breasts marinated in sweet tea (cut
black tea and orange pekoe tea) sugar, lemon, honey and spices, dredged
Savannah Savannah,
in secret seasoned flour, deep-fried and covered in a sweet tea reduction
Taphouse Georgia
laced with veal & beef stock, served with signature skin-on Yukon gold
mashed potatoes with cream and garlic butter).
Slice of Heaven
Midway Pizza New Orleans, Louisiana King Creole Pizza, The Kingpin
Armatage, Minneapolis,
Pizzeria Lola Korean BBQ, Seoul Chicken
Minnesota
Slim & Husky's Pizza Beeria Nashville, Tennessee Roni, Rone Rony
"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,
Greenwood
Brothers BBQ pickled jalapenos, a tangy vinegar barbecue sauce and a sweet barbecue
Village, Colorado
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 Sandwich (your choice of pork seasoned with garlic, Greek oregano
and paprika, or chicken thigh & breast meat seasoned with olive oil and
Boston,
Gyro City Greek yogurt, both roasted on a vertical rotating skewer rotisserie, sliced
Massachusetts
and served in a grilled pita bread stuffed with fries, cucumber & onion
tzatziki sauce, raw onions, lettuce and tomtatoes).
Three Meat Combo (chicken and pork shoulder & pork ribs dry-rubbed
with turbinado sugar, black pepper, salt, paprika, granulated garlic and
Bywater, New
The Joint chili powder; beef brisket rubbed with kosher salt & black pepper; and
Orleans,
BBQ sausage, smoked low & slow, served with baked beans and mac &
Louisiana
cheese); Pulled Pork Sandwich (pulled pork topped with homemade apple
cider vinegar colesaw and pickles, served on a toasted white bread bun).
"Dirty Chili Dog" (grilled bacon-wrapped beef hot dog topped with
house-made Texas-style beef chili and cheddar cheese and ciltratro on a
Los Angeles,
Dirt Dog butter-toasted preztel bun); "Filthy Fries" (fries seasoned with salt, chili
California
powder, cayenne and lime powder, topped with house-made cheddar
cheese sauce, gaucomole, chipotle aioli, cotija cheese and bacon bits).
Since 1951: Roast Beef Sandwich (sliced roast beef, seasoned with salt &
pepper, cookied for 3 1/2 hours, topped with white American cheese,
Kelly's Roast Saugus, lettuce, tomato, signature barbecue sauce and mayo on a butter-toasted
Beef Massachusetts 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).
"Farm to Taco": Creamy Kale and Potato Taco (hand-griddled masa harina
Georgetown
corn tortillas filled with oil-roasted red bliss potatoes, kale sauteed in oil and
Chaia (Washington,
garlic, and a fried egg, pickled red onions, micro greens, a roasted poblano
D.C.)
pepper cream sauce and tomatillo sauce).
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
Near West Side,
Naansense sauce, pickled red onions, tomatoes, garlic yogurt and cilantro); Lamb Bowl
Chicago, Illinois
(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).
The Ruby Slipper Magazine Street, New Orleans, Chicken St. Charles, Bananas Foster Pain
Cafe Louisiana Perdu
Market Bar-B-Que Nicollet Avenue, Minneapolis, Minnesota Ribs and Chicken, Brisket Sandwich
Steve's Snappin'
Denver, Colorado Chimi Dog, Chicago Dog
Dogs
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
Donut Bar San Diego, California Big Poppa Tart, French Toast Doughnut
Barton G South Beach, Miami Beach, Florida Dolla Dolla Bill, Carnival Fun Cakes
Chaps Pit Beef Aberdeen, Maryland The Big John, The Boss Man
Emporio: A Meatball
Wexford, Pennsylvania Fuggetta-Bowl-It, Angry Birds Bowl
Joint
University of Since 1950: "The José" (award-winning grilled hash browns topped with
Minnesota, homemade jalapeno and chipotle salsa, two poached eggs, and melted
Al's Breakfast
Minneapolis, sharp cheddar cheese); Blueberry Pancakes (four stacked buttermilk
Minnesota homemade pancakes with wild Maine blueberries and butter).
Since 1960: "Crimson Burger" (7-ounce seared beef patty topped with
homemade baked spicy mac and cheese made with elbow pasta, milk,
Mr. Bartley's Harvard University,
red pepper flakes and sharp cheddar; 4 strips of bacon and ghost
Burger Cambridge,
pepper Jack cheese on a toasted sesame seed bun); "Harvard Double"
Cottage Massachusetts
(two beef patties topped with bacon, cheese, grilled peppers & onions
and barbecue sauce on a toasted bun).
Heirloom Market BBQ Atlanta, Georgia Brisket, Spicy Korean Pork Sandwich
Patrick's Roadhouse Santa Monica, California Clover Burger, Beer-Battered Fish and Chips
South Philadelphia,
John's Roast Pork Roast Pork Sandwich, Cheesesteak
Pennsylvania
Band Box Diner Elliot Park, Minneapolis, Minnesota Sloppy Bro, Patty Melt
20th Century Cafe San Francisco, California Russian Honey Cake, Mohnkuchen
Original Oyster House Pittsburgh, Pennsylvania Original Oyster, Jumbo Fish Sandwich
Special Episodes
*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
Colorado Pueblo, cheese slices and 2 sides of vegetables)
State Fair Colorado *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
*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),
Arizona State Phoenix, chocolate-covered scorpions and crickets, deep-fried energy drinks
Fair Arizona *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
*Stiffler Brothers – "Fried Autnmn Pie" (pumpkin pie filling between two ginger
Texas State
Dallas, Texas snap cookies fried in funnel cake batter rolled in crushed ginger snaps)
Fair
Duke's Brew & East End, American Barbeque – beef ribs, pulled pork sliders, deep-fried
Que London, England pickles, smoked porter ale, served with English beer
Caravan
East End, Modern British cuisine – "Bubble and Squeak" (fried potato cake with
Restaurant, Bar &
London, England ham and poached eggs served with HP sauce)
Roastery
Highgate, 1800s Pub – Roast lamb atop spiced chickpeas and eggplant puree,
The Bull and Last
London, England haddock fish & chips, Camden Town pale ale
Toff's Fish Highgate, Award-winning fish & chips shop, fresh battered fried fish and chips
Restaurant London, England (handcut thick fries)
Homestyle Indian cuisine – curries, dal, tikka, and lamb kebabs, "Spicy
Marylebone, Chicken 65" (deep-fried with sesame seeds), "mutter paneer" (popular
Rotti Chai
London, England curry dish), tandom roti (Indian flat bread), chicken lollipops in a
tandori marinade, spiced milky tea
References
1. "Food Paradise - Restaurant Locations, Maps, Road Trip Planner" (http://www.tvfoodmaps.com/show/Food-
External links
Food Paradise @Travelchannel.com (http://www.travelchannel.com/tv-shows/food-paradise)
Food Paradise (https://www.imdb.com/title/tt1200227/) on IMDb
Food Paradise (http://www.tvguide.com/detail/tv-show.aspx?tvobjectid=540946) at TV Guide
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