Food Paradise - Wikipedia20180626133225

https://en.wikipedia.
org/wiki/Food_Paradise#All_You_Can_Eat_Paradise
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,
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https://en.wikipedia.org/wiki/Food_Paradise#All_You_Can_Eat_Paradise
Chili Paradise (2012)

O'Malley
Food Paradise: Manliest Restaurants 2 (2012) Productions, IW
Sandwich Paradise 2: The Upper Crust (2012) Productions
Meatloaf Paradise (2012) Release
Drive Thru Paradise (2012)
Original network Travel Channel
Hot Dog Paradise 2: The Missing Links (2013)
Original release 2008 – Present
Pork Paradise (2013)
Meatball Paradise (2013) Chronology
Pizza Paradise 2: Another Slice (2013) Related shows Food Paradise
Fried Chicken Paradise (2013) International
Soul Food Paradise (2013)
External links
Deli Paradise (2013)
Deep Fried Paradise 3: Grease is the Word (2013) Website
Cheese Paradise (2013) (http://www.travelchannel.com
Mexican Food Paradise (2013) /tv-shows/food-paradise)
Steak Paradise 3: Prime Cuts (2013)
Truck Stop Paradise (2013)
Buffet Paradise (2013)
Seafood Paradise (2013)
Taste Like Chicken Paradise (2013)
Garlic Paradise (2013)
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!
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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
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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
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Eat, Drink, Play

Season 16 (2018)
Food Hall of Fame
Nacho Nation
Easy as Pie
Sandwich Heroes
Latin American Cuisine
Hottest Dogs
Eat Like a Local: California
Season 17 (2018)
Cruisin' the Coasts
Hook, Line & Dinner
Local Lowdown
Brew-Haha
Slice of Heaven
All You Can Meat
Fast Food Finds
Sights and Bites
Go Big or Go Hungry
The Comfort Zone
College Town Cravings
Hit the Road
Blast From the Past
Special Episodes
State Fair Foods Paradise (2012)
Food Paradise: London (2012)
Chinese Food Paradise (2013)
References
External links
Season 1 (2008)
Hamburger Paradise
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Restaurant Location Specialty(s)
invented original hamburger sandwich in

Louis' Lunch New Haven, Connecticut
1895 using vertical flame broilers
(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"
"Original Double Deck Hamburger" (2

Bob's Big Boy Burbank, California
patties), "Super Boy Big Combo"
World Famous Ted's

Meriden, Connecticut Steamed cheeseburgers with white cheese
Restaurant
Half-Moon Restaurant & Wild-game burgers (buffalo, ostrich, elk,

Kennett Square, Pennsylvania
Saloon - CLOSED antelope, wild boar and kangaroo)
The Spot Natural Food

Hermosa Beach, California Homemade veggie burgers
Restaurant
(Lower West Side) New York City,

Pop Burger - CLOSED 3 inch mini burger gourmet sliders
New York
Old Homestead (Chelsea/Meat Packing District) $41 Kobe beef burger with exotic
Steakhouse New York City, New York mushrooms and tater tots
Giant grilled burgers with buttered buns and

Waylon's Kuku Burger Miami, Oklahoma
any topping
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
Ray's Pizza (on Prince

New York City, New York Original Ray's traditional thin-crust pizza
St.)
The Original Frank ("Little Italy" – Wooster

Pepe's Pizzeria Square) New Haven, New Haven-style coal fire oven pizza
Napoletana Connecticut
Sally's Apizza Restaurant New Haven, Connecticut Coal fire New Haven-style pizza
Original deep dish pizza, "Numerio Uno" – cheese,

Pizzeria Uno Chicago, Illinois
sauce, sausage and pepperoni
Deep dish pizza with buttery flaky crust, Wisconsin

Lou Malnati's Pizzeria Chicago, Illinois cheese and Illinois pork sausage, Chocolate chip
pizza
Stuffed pizza Turino-style - 4 1/2 pound pizza pies

Giordano's Famous
Chicago, Illinois with double crust, cheese on bottom and sauce on
Stuffed Pizza
top
California-style gourmet pizza with unexpected

Caioti Pizza Cafe Studio City, California
toppings, "Pizza Rockafella"-seafood topped pizza
Beverly Hills, California (1st), Gourmet California-style pizza, Original Bar-B-Que

California Pizza Kitchen
(Throughout U.S.) chicken 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
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Hot Dog Paradise
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
World's biggest hot dog stand and drive-in, water-boiled hot

The Varsity Atlanta, Georgia
dogs (chili dogs, chili slaw dog), onion rings,
"Superdawgs" voted best Chicago hot dogs – (smokey &

Superdawg Drive-In Chicago, Illinois
garlicy)
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
(Southbeach) Miami, Chilean-style seafood dogs, salmon franks, low calorie

Franktitude
Florida chicken/tofu franks)
Steak Paradise
Peter Luger Steak

Brooklyn, New York Dry-aged USDA prime beef, heavy-cut lamb chops
House
Saugus,
Hilltop Steakhouse Prime rib, Rib eye steak
Massachusetts
Pat's King of Philadelphia,

Philadelphia cheese steak (chopped steak with Cheese Wiz)
Steaks Pennsylvania
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
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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
Randy's 50-foot ceramic doughnut-shaped sign, glazed, sugar and chocolate

Inglewood, California
Donuts raised donuts
The Spudnut "Spudnuts" – potato flour donuts, "Nutty Spuddy", "Spufins" –

Richland, Washington
Shop potato flour muffins
"Voodoo Doughnut" – raspberry jam-filled voodoo doll-shaped

Voodoo
Portland, Oregon doughnut, "Bacon Maple Bars", "Dirt Doughnuts", bubblegum
Doughnut
doughnuts, "Dirty Snowball", "Memphis Mafia"
Top Pot old-fashioned spice cake doughnuts, maple doughtnuts, "Rainbow

Seattle, Washington
Doughnuts Doughnuts", "Pink Feather Boa" – pink icing with coconut
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.
Lexington-style barbecue slow-smoked fire pit pork shoulders with

Lexington, North
Lexington BBQ vinegar-based BBQ sauce. Chopped pork sandwich served with "red slaw"
Carolina
(ketchup-based cole slaw), hush puppies and sweet tea.
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.
"World's Best BBQ Steaks", Modern Santa Maria-style barbecue (vinegar

The Hitching Buellton, & garlic-infused vegetable oil basted angus rib chops, prime top sirloin, filet
Post California mignon, grilled ostrich meat, barbecued artichokes with smoked tomato
ancho-chili mayonnaise)
Award-winning barbecue (apple wood smoked), dry-rubbed pork ribs

17th Street Bar Murphysboro,
smothered with signature tomato & vinegar-based BBQ sauce and
and Grill Illinois
sprinkled with "Magic Dust" (secret seasoning)
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Ice Cream Paradise
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.
"Strawberry Fields Sundae" (cheese cake, strawberry ice cream and

strawberry topping and whipped cream), "Forbidden Broadway Sundae"
(chocolate "blackout cake", ice cream, hot fudge topped with whipped cream),
"Can't Say No Sundae" (humble pie, ice cream, banana and hot fudge with
whipped cream), "Frrrozen Hot Chocolate" (frozen drink with 15 different
Manhattan, blends of chocolate a topped with whipped cream), Guinness World Record
Serendipity 3
New York "Golden Opulence Sundae" ($1,000 ice cream sundae with Tahitian Vanilla ice
cream infused with Madagascar vanilla beans and edible gold leaf topped with
Paris dried fruit, 23-karat gold-covered almonds, gold sugar flowers, passion
fruit caviar and gold flakes served in an Amedei Porcelana & Venezuelan
Chuao chocolate, 23K edible goldleaf-lined Baccarat crystal goblet eaten with
an 18K gold spoon.
Diner Paradise
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Restaurant Location Speciality(s)
Pawtucket, Breakfast Food - Custard French Toast topped with warm fruit and coconut
Modern Diner
Rhode Island shavings.
Rockford, Fried Bologna Sandwich, "Cobblestone French Toast", meatloaf sandwich

Rosie's Diner
Michigan served with mashed potatoes and gravy.
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.
Breakfast quesadillas, "Cranberry Melt" (turkey with Swiss cheese and

Baltimore, cranberry sauce on toast) "Mom's Meatloaf" (served with mashed potatoes
Papermoon
Maryland and gravy), "David's Delight" (omelette stuffed with lox, cream cheese and
capers)
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.
All You Can Eat Paradise
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
Glendale, "Rodizio"--Brazilian buffet ("pacana" - Brazilian grilled meat on

Gauchos Village
California skewers, empandas) Brazilian dancers
Pea Soup
Buellton, California All-you-can-eat "bottomless bowl" of split pea soup
Andersen's
(September–June) "Chocolate Bar" – dessert buffet with 520 items

Cafe Fleuri @ The Boston,
(chocolate fantasies & chocolates of the world—chocolate soup,
Langham Hotel Massachusetts
creme brulee, chocolate fountain, crepe station)
Denny's Beer Clearfield,

World's largest hamburger, (1 to 15 pound burgers)
Barrel Pub Pennsylvania
Sandwich Paradise
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Lower East Side, New

Katz's Delicatessen Pastrami on rye with mustard & Beef salami sandwich
York City, New York
Midtown, Manhattan, New 35 oversized celebrity-named sandwiches (classic

Stage Deli
York pastrami)
Nardelli's Grinder Italian Grinder sandwiches: "Meat Combo" (Three

Naugatuck, Connecticut
Shoppe different kinds of meat)
Point Pleasant Beach,

Jersey Mike's Subs Submarine sandwiches ("Club Sub" with oil & vinegar)
New Jersey
Primanti Bros. Pittsburgh, Pennsylvania Italian-style meats, coleslaw & fries-stuffed sandwiches
French dip sandwiches (roast beef, lamb, pork, & turkey

Phillipe The Original Los Angeles, California
with au jus & spicy mustard)
400 combos of peanut butter sandwiches (PB & Fluff,

Peanut Butter & Co. Greenwich Village, New
"Elvis"-PB, bananas, bacon, "The Pregnant Lady-PB &
Sandwich Shop York City, New York
pickles)
Tony's I-75 Restaurant Birch Run, Michigan Over-sized BLT sandwich (World's biggest)
Ribs Paradise
"Best in the West BBQ Rib Cook-Off" (every BBQ

Nugget Rib Cook-Off Sparks, Nevada
region is represented)
Two-time BBQ pork ribs champion, "All American BBQ

Famous Dave's BBQ and Minneapolis,
Feast" – ribs, chicken, corn bread, fries, corn on the
Blues Minnesota
cob and baked beans
New Zion Missionary Baptist

"Devine Soul Food Ribs" – Oak wood-smoked dry rub
Church Barbecue (aka: Huntsville, Texas
secret seasoning barbecue ribs
"Church BBQ")
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
Soul Food, slow-cooked hybird baby back BBQ ribs

Venice Beach,
Baby Blue's Bar-B-Q (dry rub marinade, smoked, grilled, and sauced),
California
Memphis-style pork ribs, Texas-style beef ribs
(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)
Steak Paradise 2: A Second Helping
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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
Lawry's The Prime Beverly Hills,

17 pound prime rib roast, spinning bowl farmhouse salad
Rib California
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)
Bar Food Paradise
Boston, Blue point oysters on the half-shell, 5 to 16 lb lobsters, "clam

Union Oyster House
Massachusetts chowda"
Jimmie Kramer's Reading,

unlimited bowl of free peanuts
Peanut Bar Pennsylvania
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
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Farmhouse Breakfast (big portions): "Farmer's Daughter" &

The Machine
Urbandale, Iowa "Hungry Man's Breakfast", "I Love Eggs"-get a free egg, giant
Shed
cinnamon rolls
South-style breakfast: hot biscuits and gravy & country ham

Loveless Cafe Nashville, Tennessee
with sorghum syrup
Pancake Pantry Nashville, Tennessee 23 different kinds of pancakes: sweet potato pancakes
Lower East Side, New

Petite Abeille Belgian waffles: (Brussels waffles & Liege waffles)
York City, New York
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
Late-night organic breakfast: Huevos rancheros, pancakes,

Swingers Santa Monica, California
waffles, omelettes.
Deep Fried Paradise
Willie Mae's Scotch New Orleans,

Best fried chicken
House Louisiana
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
Deep fried hamburgers and cheeseburgers in 100-year-old

Dyer's Burger Memphis, Tennessee
oil
Rutt's Hut Clifton, New Jersey Deep fried hot dogs with secret mustard relish
(Will fry up anything!) fish 'n' chips, deep-fried Mars bars,

Chipshop Brooklyn, New York
deep-fried pizza
Season 2 (2010)
Bacon Paradise
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All Good Cafe Dallas, Texas Thick-sliced Wright's peppered bacon
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
Own spice-cured smoked bacon, bacon-wrapped pork chop with bacon

3 Bar & Grill Arlington, Virginia
cornbread, "Heritage Hog"-pig roast
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
Bloody Mary BLT, "Hair-of-the Dog" – 24 ounce beer served with

Hash House A San Diego,
honey-cured smoked bacon, "BBBLT"-triple the bacon, lettuce &
Go-Go California
tomato
Martini's at the Santa Cruz, World's biggest BLT sandwich (oversized sandwich piled high with
Beach California bacon)
Food Truck Paradise
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Uncle Gussy's
(51st St. & Park Ave.) New
Traditional Greek Gyros, Souvlakis, Greek salads
York City, New York
Cuisine
(Washington Blvd.) Los

Flying Pig Healthy Angeles, California & (Sunset
French-Asian tacos (gua-bao & sliders)
Taste Blvd. & Cole Ave.) Hollywood,
California
East Los Angeles, Los Angeles,

The Grilled Cheese "Cheesy Mac 'n' Rib" (macaroni and cheese & BBQ
Hollywood & Venice Beach,
Truck rib meat grilled cheese sandwich)
California
Ali Baba's Turkish

(10th St. & Alder St.) Portland,
Kebabs @ Food Cart Lamb and rice kebabs
Oregon
Pods (parking lot)
The Dump Truck @

Portland, Oregon Dumplings (bacon cheeseburger dumplings)
Food Cart Pods
(2800 North Greeley Ave. &

Saucy's BBQ @ North
North Killingsworth St.) Sweet-sauced BBQ pork ribs
Station Pod
Portland, Oregon
Whiffle's Fried Pies @ (SE Hawthorne Ave. & SE 12th

Famous fried fruit pies
Cartopia Food Pod St.) Portland, Oregon
Pyro Pizza @ Cartopia

Portland, Oregon Stone-oven baked thin-crust pizza pies
Food Pod
Potato Champion
"Pomme Frites"-Belgian fries (cheese curds &
Belgian Fries @ Portland, Oregon
gravy fries, peanut butter & jelly fries)
Cartopia Food Pod
Grease Truck food, "Fat Sandwiches" – 8-inch

Mr. C's Grease Truck
overstuffed sandwiches with meats, fries, sauces,
@ Rutgers University New Brunswick, New Jersey
and cheeses (famous "Fat Darrell", "Fat Cat") Fat
campus
Sandwich Challenge
Fojol Bros. of (Logan Circle Park @ Rhode

First performance food truck, Indian food (chicken
Merlindia: A Traveling Island Ave. & 14th St.)
curry, mango lasse popsicles)
Culinary Carnival Washington D.C.
Roman Chewing (5510 Constance St.) New Horse drawn cart, Roman candy sticks (vanilla,
Candy Orleans, Louisiana chocolate & strawberry taffy-like candies)
Deep Fried Paradise 2: Extra Crispy
15 od 222 26.6.2018 13:31

Fried oysters, po' boys, "Boo Fries" – cheese fries

Acme Oyster House New Orleans, Louisiana
with gravy, oyster challenge (15 dozen in 8 minutes)
Santa Monica,
Ye Old King's Head Pub British chip shop (fish 'n' chips)
California
Montgomery Inn: The Ribs (Montgomery suburb)

fried Saratoga chips (aka potato chips)
King Cincinnati, Ohio
Fletcher's Corney Dogs @ "Texas State Fair Fried Food Competition" (corn
Dallas, Texas
Fair Park Fairgrounds dogs)
Deep fried corn-on-the-cob, "Lamb Fries" – lamb

Clark's Outpost Bar-B-Q Tioga, Texas
testicles
No Name Pub Big Pine Key, Florida Deep fried conch fritters
"Kushiage"-Japanese panko-fried meat or seafood

Kushiage Dining Horon Torrance, California
skewers, "Do-It-Yourself Mashed Potatoes"
Old Town, San Diego,

Cafe Coyote Deep fried ice cream
California
Pasta Paradise
Patsy's Italian Frank Sinatra's NYC favorite, Neapolitan cuisine:

New York City, New York
Restaurant Linguine in calm sauce, veal Milanese
Filomena Ristorante Washington D.C. Handmade pasta: gnocchi, spinach and cheese ravioli
Fior d'Italia Restaurant San Francisco, California Northern Italian cuisine, pumpkin ravioli
(East Village) Manhattan, 12 different types of macaroni and cheese served in a

S'MAC
New York sizzling skillet
Sinatra approved, homemade Italian food: "Spagetti Ala

Marino Ristorante Hollywood, California
Vongole"
La Dolce Vita Sinatra approved, table-side service: pasta, veal, fish

Beverly Hills, California
Restaurant and Bar and lobster
Chelsea, Manhattan, New

Lasagna Ristorante 17 different kinds of baked lasagna
York
Pie Paradise
16 od 222 26.6.2018 13:31

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
Tuck Shop: The Great (East Village) New York

Australian meat pies (beef pies)
Aussie Bite City, New York
Kermit's Key West Key Key lime pie, chocolate covered key lime pie slice on a
Key West, Florida
Lime Shoppe stick
"Baltimore Bomb Pie" – cookie pie with vanilla cheese

Dangerously Delicious
Baltimore, Maryland filling, "Mobtown Brown"- pecan pie with Swiss chocolate &
Pies
caramel
House of Pies Coffee (Los Feliz Village) Los

Strawberry cream pie, glazed fruit pies
Shop Angeles, California
Season 3 (2011)
Food Paradise: Manliest Restaurants

Note: This episode aired as a special in December 2011.
The list below features the nine different regional competition finalists of Men's Health Magazine's "2011
Manliest Restaurants".
New York City,

Keens Steakhouse King's cut prime rib, mutton chop, whiskey and pipe smoking
New York
Alabama Jack's Bar Key Largo,

conch fritters, crab cakes, lima bean soup
& Grill Florida
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
Giant portions, 24 hour-smoked oak and hickory "down home BBQ":

Des Moines, beef brisket, famous smoked hot wings, "Adam Emmenecker
Jethro's BBQ
Iowa Sandwich": 5 pounds pork tenderloin, bacon cheeseburger, chicken
fingers, brisket, fried cheese and cheddar cheese sauce
Hollywood, Old-fashioned butcher shop-style smoked, slice and salt-cured meats:

Salt's Cure
California smoked whole pig, smoked ham, famous chicken salad sandwich
17 od 222 26.6.2018 13:31

Tailgate Paradise
*Stadium Sports Bar (open-air) – "Brats & Beer"

University of Wisconsin (bratwurst) and deep fried cheese curds
Madison, Wisconsin
(Badgers) *Lot 16 Badger Wagon Party beef, pork and chicken
sausage
Wild game meats (fried deer meat), deviled eggs,

Auburn University (Tigers) Auburn, Alabama "hummingbird cake" (with bananas, pineapple and cream
cheese icing)
Creole cuisine, fried Cajun turkey, alligator meat, chicken

Baton Rouge,
LSU (Tigers) fricassee with rice, boudin balls, seafood gumbo, "sauced
Louisiana
pecans"
University of Tennessee
Knoxville, Tennessee Smoked BBQ meats (pork ribs and barbecue sauce)
(Volunteers)
Fresh fish from Lake Erie, beef brisket, pulled pork,

Ohio State (Buckeyes) Columbus, Ohio "Buckeyes" (chocolate & peanut butter candy), "Fried
Buckeye" (fried cake and brownies)
*Texas: Beer & BBQ (smoked beef ribs, brisket, chicken

University of Texas
@ Cotton Bowl, and pork), "Corny Dogs" (corn dogs)
(Longhorns) vs. University
Dallas, Texas *Oklahoma: Fried foods (fried bacon, fried pizza, fried
of Oklahoma (Sooners)
peanut butter & jelly, fried butter and fried coke-a-cola)
*Florida: "Gatoribs", gator gumbo, cuban sandwiches,

University of Florida @ The Football
bratwurst, Mayport shrimp, key lime pies and whoopie pies
(Gators) vs. University of Classic,
*Georgia: "Bulldog Balls" (meatballs in teriyaki sauce),
Georgia (Bulldogs) Jacksonville, Florida
marinated barbeque chicken and fried chicken
Gourmet-themed catering (Barbecue spice rubbed cedar

Los Angeles, wood-plank salmon, bacon-wrapped hot dogs with
USC (Trojans)
California California peppers & onions, bratwursts, flank steak,
chicken and chocolate fountain)
Hot & Spicy Paradise
"A Baquet Family Restaurant" – "Wayne's Famous

(Tremé), New
Lil' Dizzy's Cafe Gumbo" (cerole-style gumbo) and spicy jambalya
Orleans, Louisiana
omelette
Red hot spicy chili, chili con queso with five-alarm chili
Tolbert's Restaurant Grapevine, Texas
sauce
"The Great Balls of Fire" (habanero fritters with "sunshine

Salvador Molly's Sun Stop
Portland, Oregon and pain" salsa), "Volcano" (Hot barbeque Kalua pork on
Cafe
grarlic bread)
(East Village), New "Vindaloo" Indian-style curry x 10 = "Phaal" (13 different

Brick Lane Curry House
York City, New York peppers + ghost chilies)
Jitlada Restaurant & (Thai Town, Los

"Kua Kling Phat Tha Lung" (Shredded beef Thai curry)
Southern Thai Cuisine Angeles, California
*Cornertap - "Wingfest" ("XXX Wings")

Jack Melnick's Cornertap
Chicago, Illinois *Crosstown - "Dynomite Spicy Challenge" ("Devil's Sweat
vs. Crosstown Pub & Grill
Wings")
18 od 222 26.6.2018 13:31

Big Beef Paradise
(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.
Kelsey's Steak &

Seafood Valparaiso, Indiana "Six Pound Challenge" (eat a 96-ounce top sirloin steak in one hour)
Restaurant
Mallie's Sports 101-134-pound burgers, largest hamburger in Guinness Book of

Southgate, Michigan
Grill & Bar World Records (350-pound burger)
Tweed's
Riverhead, New
Restaurant & (Established in 1896) American Bison steak and one-pound burgers
York
Buffalo Bar
Season 4 (2012-2013)
Bacon Paradise 2: Another Slab (2012)
19 od 222 26.6.2018 13:31

Salt-cured smoked thick slab bacon. Tabasco bacon B.L.T.,

Bacon Austin, Texas "Double Grind Burger" (grind bacon into the ground chuck beef),
corned-bacon pastrami sandwich.
"Bacon Lasagna" (marinara, pasta, ricotta, 2 shredded cheeses,

John Berryhill's Bacon Boise, Idaho bacon, wild mushrooms with onions & garlic, and goat cheese
Béchamel sauce)
"Black Pig Bacon" (applewood smoked). Bacon waffle with

Zazu Restaurant & Santa Rosa,
espresso gelato and bacon fat toffee, bacon maple popcorn, and
Farm California
maple glazed bacon donuts.
"Sweet & Sassie Bacon" (aka: "Crack Bacon"), "B.F.P." (Big

Los Angeles,
Grub Flippin' Pancake) (crack bacon and cheddar cheese inside pancake
California
batter)
Beer and bacon pub. Beer-battered bacon strips, "The Bacon

Paddy Long's Chicago, Illinois Bomb" (brown sugar applewood-smoked bacon loaf stuffed with
5 lbs of spicy beef & pork sausage and black pepper bacon)
*Bleeding Heart Bakery – "Bacon Pork Pocket" (deep-fried bacon-

wrapped pork sausage croissant with horseradish mustard sauce)
*David Burkes Primehouse – Mini bacon burger dipped in beer
cheese sauce
*Sable Kitchen & Bar - Applewood-smoked bacon pretzel with
"Baconfest" (UIC bacon jam & smoked pepper dip
Forum) @ University of Chicago, Illinois *Red Butter – Bacon Chili Gulab jamun (Indian dessert – donut hole
Illinois at Chicago with ground-up bacon and chilies soaked in syrup and topped with
brittle)
*Atwood Cafe Bacon pop-rocks, bacon gummy black peppercorn
cherry candy, bacon fruit roll-ups and bacon Pixie Stix
*Gemini Bistro/Rustic House - Panchetta Ravioli with a bacon
vinaigrette topped with a crispy pancetta chip
"The King Sandwich" – Elvis Presley-inspired crunchy peanut

Denver, butter, caramelized bananas and Berkshire bacon on toasted
The Berkshire
Colorado sweet Hawaiian bread, "Surf n' Pig", "Deconstructed B.L.T." and
bacon martini (bacon-fused vodka)
Bacon + bakery = Baconery (bacon infused desserts) Chocolate

(Union Square)
bacon peanut butter cookies (with Reese's Pieces), chocolate-
Baconery New York City,
covered bacon, bacon pecan pie, bacon brownies, beacon
New York
chocolate chip cookies, bacon banana bread
Hamburger Paradise 2: The Double-Decker (2012)
20 od 222 26.6.2018 13:31

Steakburger (ground sirloin topped with melted Tillamook chedder, pickles,

Los Angeles,
The Apple Pan lettuce, mayo and signature relish), Hickory Burger (same toppings and
California
smothered in a tangy hickory sauce)
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)
Barbecue Paradise 2: Another Rack (2012)
*Franklin: Full-brisket seasoned with salt & pepper slow-smoked for

Franklin Barbecue 16-hours with post oak, ribs, sausage, pulled pork and turkey.
Austin, Texas
vs. JMueller BBQ *JMueller: Salt & pepper rubbed 8-hour post oak wood smoked
brisket.
Kansas City, Sweet & sticky hickory-smoked pork ribs smothered with thick &
Gates Bar-B-Q
Kansas tangy barbecue sauce.
Germantown Memphis, 2½-pound dry-rubbed spare ribs with traditional Memphis-style

Commissary BBQ Tennessee barbeque 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.
Ayden, North Award-winning oak wood-smoked eastern North Carolina-style pulled

Skylight Inn BBQ
Carolina pork smoked for 14-hours with hot sauce and vinegar.
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.
Owensboro, Hickory-smoked vinegar basted, salt and pepper rubbed mutton

Moonlite Bar-B-que
Kentucky (sheep), "Burgoo" (thick stew with mutton, beef and chicken).
21 od 222 26.6.2018 13:31

Sausage Paradise (2012)
Alpine Sausage (double-smoked, double garlic pork Polish sausage from

Gene's Sausage
Chicago, Illinois the Alpine region char-grilled to perfection) Alpine Chedder (Alpine
Shop
sausage stuffed with chedder cheese)
Amylu Sausages – "Amy's Omlette" (apple & gouda cheese chicken

Ina's (Breakfast
Chicago, Illinois sausage, brie and asparagus stuffed omelette), veal chive sausage,
Queen)
Chorizo (Mexican sausage hash) and Andouille sausage
Pork shoulder sausage patties. "Big Nasty" (Southern-fried chicken

Charleston,
Hominy Grill breast and cheddar cheese between two big biscuits smothered with
South Carolina
homemade pork sausage gravy)
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
Homaemade Italian sausages (Sicilian-style natural casing pork sausage

Ferdinando's Brooklyn, New
with wild fennel, salt & pepper and secret spices), sausage Parmesan
Focacceria York
on a fresh-baked focaccia roll
"Bangers and Mash" (English-style pork water-plumped sausage with

Portland,
Horse Brass Pub mashed potatoes, fried onions and green peas served with "pub
Oregon
mustard", Banger Sausage Roll (pigs in a blanket-style), Scotch Egg
Pot Pie Paradise (2012)
22 od 222 26.6.2018 13:31

"Chicken Curry Pot Pie" (white meat chicken, broccoli, carrots,

Paul's Pot Pies Marietta, Georgia peas, basmati rice and golden curry sauce in 10-inch puff pastry
crust)
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)
Pizza Pot Pies (layered with Wisconsin brick cheese, whole-button

Chicago Pizza and Lincoln Park,
mushrooms and tomato meat sauce capped with Sicilian-style
Oven Grinder Co. Chicago, Illinois
dough)
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)
"Pot Pies with a Twist" ("Round" open-topped pie) "Reuben

Round-Abouts
Lincoln, Nebraska Round" (mini round of corned beef, Swiss cheese, sauerkraut,
Restaurant
and thousand island dressing) "Yo-Yo's" (dessert filled round pies)
Butternut Squash Pot Pie (roasted butternut squash and Yukon

Pot Pie Paradise & Hayward,
potatoes, onions, edamame, smoked gouda, parmesan, cream
Deli California
and nutmeg in pie crust)
Chili Paradise (2012)
23 od 222 26.6.2018 13:31

"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)
"Jamaican Gold" (Jerk Chicken Chili – Ground chicken, garlic, cinnamon,

West
ginger, habaneros, jalapeños and Thai chilies), "Spontaneous Combustion"
Chili Addiction Hollywood,
(carne asada base chili with chipotles, serranos, Thai chilies and ghost
California
peppers), "Maui Wowi" (chili with Maui onions)
"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)
Food Paradise: Manliest Restaurants 2 (2012)

Note: This episode aired as a special on November 21, 2012.
The list below features the 9 different regional competition finalists of Men's Health Magazine's "2012 Manliest
Restaurants in America" competition.
The competitors must fall into one of the nine essential categories: steakhouse, brew pub, burger spot, pizza
parlor, sandwich shop, adventurous eating, seafood shack, taco stand and barbecue joint.
24 od 222 26.6.2018 13:31

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.
Butcher & build-your-own burgers. Wildgame burgers (elk and bison

Butcher & The (Northside) Chicago, burgers). Prime Blend Beef Burgers - "Chicago Steakhouse Style"
Burger Illinois (6-ounce 100% prime beef patties seasoned to order, char-grilled,
toasted buns and dressed with any of the 15 house-made toppings)
Chicago-style create-your-own deep dish pizza with signature

(Northside) Chicago,
Burt's Place caramelized pan-style crust. (1-pound cast iron pan filled with dough,
Illinois
whole milk mozzarella, tomato sauce, sausage and mushrooms)
Hand-carved pastrami brine and smoked for three days in a salt,

(Lower East Side)
Katz's pepper, garlic & onion powder and coriander rub. "pastrami on rye"
New York City, New
Delicatessen with mustard and corned beef sandwich served with half-sour
York
pickles, matzo ball soup, grilled hot dogs and knishes.
Adventurous eats (duck testicles, goats eyeballs and lamb's head

San Francisco, smothered in onions & mint,) "Odd & Ends" (chalkboard specials of
Incanto
California "God's Butter"--bone marrow, tuna spine, pig skin spaghetti and beef
tongue)
4½-pound lobsters. "Lobster Savannah" (1 1/4-pound lobster stuffed

with shrimp & scallops in a "Newberg" sauce—butter, flour, half &
Mabel's Lobster Kennebunkport,
half, sherry, and paprika, topped with aged provolone, roasted green
Claw Restaurant Maine
& red peppers, grated parmesan cheese baked in the oven) Lobster
rolls and "Lazy-style" shelled lobster.
Part Korean cafe and part taqueria. Korean barbecue beef taco
(beef marinated in soy sauce, pineapple juice and sugar, sliced
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)
Winner of Manliest Restaurant in America. "Burnt Ends" (19-hour

Oklahoma Joe's smoked beef brisket ends) "Z-Man Sandwich" (Slow-smoked brisket
Barbeque & Kansas City, Kansas and provolone cheese topped with two crispy onion rings on a Kaiser
Catering roll) "hog-O-Maniac" (pulled pork, smoked pork ribs and pork
sausage with Texas toast and pickles)
Sandwich Paradise 2: The Upper Crust (2012)
25 od 222 26.6.2018 13:31

"Jimmy's Favorite" (Reuben sandwich - corned beef, Swiss cheese and

sauerkraut, topped with thousand island dressing in between two latkes
(potato pancakes) instead of on rye bread served with a Chicago-style pickle
Jimmy & and cole slaw), "Drew's Favorite" (meat loaf sandwich with caramelized
Boulder,
Drew's 28th onions, sharp cheddar, lettuce and tomato topped with Russian dressing),
Colorado
Street Deli "The Cowboy" (roast beef sandwich with cheddar, coleslaw and red onions
topped with barbecue sauce), "The Spudnik" (hot pastrami & corned beef on
rye with melted Swiss cheese topped with cole slaw, fries and Russian
dressing)
"Jerry's B.L.T." (buttermilk, hot sauce and corn meal fried green tomatoes,
two slices of applewood bacon and two slices of Benton's Tennessee country
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)
"Home of Submarines" - "White House Special" (2-pound, 2½-foot long

submarine sandwich on shredded lettuce, provolone cheese, Italian bologna,
White House Atlantic City,
capicola and Genoa salami, onions, tomatoes, diced Italian peppers topped
Sub Shop New Jersey
with oregano and oil on fresh baked Italian bread), "Six Foot Sub for the
Stars" (Italian sub)
"World's Best Baked Ham" – "Ferdi Special" (baked glazed smoked ham and
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)
King-sized Philly-style steak sandwiches – "King Size" (6-ounces of thin sliced

Morrette's ribeye beef with three different kinds of cheeses, grilled onions, mushrooms
Schenectady,
Steak and peppers topped with signature marinara sauce on an 8-ounce steak roll
New York
Sandwiches served with double-fried fries and gravy), buffet of toppings for steak
sandwiches
21 "Juanwiches" - "#14 San Diego" (red wine vinegar, olive oil citrus & garlic
marinated beef round, melted cheddar and oaxoca cheese, fried red
potatoes, tomato, onion, avocado, and jalapeno rajas topped with mayo pico
de gallo and salsa verde on buttered bolillo bread), "#20 Jerusalem"
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)
The Bologna Sandwich (thick-cut secret dry-rubbed barbequed beef bologna,

Cozy Corner Memphis,
American cheese topped with cole slaw and BBQ sauce on a toasted bun),
Restaurant Tennessee
sliced BBQ pork sandwich
Meatloaf Paradise (2012)
26 od 222 26.6.2018 13:31

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)
Drive Thru Paradise (2012)
27 od 222 26.6.2018 13:31

"The Pastrami Burger" (1/4-pound burger topped with 1/2-pound

pastrami, provolone cheese, pickles and yellow mustard), "Zombie
Sammy's L.A.
Las Vegas, Burger" (stack of 3 beef patties, cheese, hot links, bacon and 2 onion
Pastrami and
Nevada rings), "Chipotle Burger" (topped with cheese, fries, bacon, spicy ketchup
Burgers
and a fried egg), "502 Mega Meal" (pound of fries, 1/2 of pastrami, chili,
ribeye steak and cheese topped with jalapenos and fried onions)
Original
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)
Drive-thru Daiquiris – Pina Colada, "Banana Banshee" (crème de cacao &

DBC Bar & Grill
New Orleans, rum), "Chocolate Kiss" (fudge schnapps & crème de cacao), "House
(Daiquiri Bay
Louisiana Special" – combination of "Island Citrus" (orange curacao, 151 rum, 190
Café)
everclear, & triple sec) & "Jungle Juice" (190 & vodka)
Slow-cooked dry-rubbed barbeque – pulled pork sandwich, pork ribs and

Englewood, smoked beef brisket, signature sauces – "Lieutenant Tangy" (thick Kansas
Company 7 BBQ
Ohio City-style tangy BBQ sauce), "Commissioner Burns" (Texas-style hot BBQ
sauce), "Chief Smokey" (smoky-flavored BBQ sauce)
Drive-thru breakfast – Chicken and Cheddar Biscuit (fried chicken breast,

Sunrise Biscuit Chapel Hill,
cheddar cheese between a buttery buttermilk biscuit), Egg Sausage &
Kitchen North Carolina
Cheese Biscuit
"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
"Maid-Rite" (loose meat sandwich – scoop of Omaha ground beef topped

with American cheese, pickles, chopped onions, ketchup and yellow
Maid-Rite Des Moines, mustard between steamed buns served with homemade potato chips),
Drive-In Iowa "Cheese-Rite" (with white cheddar cheese) "Blue-Rite" (with blue cheese
on a ciabatta bun), "Rare-Bit" (with marble rye and white cheddar cheese
sauce)
Hot Dog Paradise 2: The Missing Links (2013)
28 od 222 26.6.2018 13:31

"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)
"Doggyzilla" (steamed-grilled hot dog or bratwurst topped with Asian slaw,

shredded seaweed, wasabi mayo and teriyaki sauce on a roll), "Umai" (hot dog
smothered in Japanese mayo, teriyaki sauce, pickled radishes and seaweed),
"Banh Mi" (hot dog topped with cilantro, shredded vinegar-pickled carrots &
Doggy-Style Alameda,
diakon and Sriracha sauce), "Kimchi Pyro" (spicy hot link topped with Kimchi,
Hot Dogs California
spicy mayo and cucumbers), "Dirty South" (hot dog topped with chili, cheese
and onions), "All-American" (topped with cole slaw, cheese, bacon and
barbeque sauce), "Nut & Jelly" (topped with Chex cereal, peanut sauce, jelly
and granola)
"The Seattle Grunge" (All-beef grilled hot dog topped with garlic cream cheese,
onions straws, chopped tomatoes and scallions on a fresh baked toasted bun),
"Windy City" (Chicago-style hot dog), "Texas Hold 'Em" (bacon-wrapped hot
dog, cheese, scallions and barbeque sauce), "Bronx Bomber" (hot dog with
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)
29 od 222 26.6.2018 13:31

Pork Paradise (2013)
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.
World-Famous Smithfield Ham Rolls (Thin sliced Smithfield Country Ham on a

Smithfield Inn buttered sweet potato buscuit), Pork & Apples (braised thick-cut pork shanks
Smithfield,
Restaurant & with caramelized Granny Smith apples and asparagus topped with green
Virginia
Tavern peppercorn veloute), Pork Wings (fried petite pork shanks tossed in
house-made wing sauce)
Amana Meat Shop & Smokehouse pork/ham products - Honey Apple Pork
Chops (marinated in apple cider, honey, pepper, garlic powder, lemon juice
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)
World-Famous Breaded Pork Tenderloin Sandwich (4-ounce center-cut pork

Huntington, loin marinated in buttermilk, eggs and flour breaded in Saltine cracker crumbs
Nick's Kitchen
Indiana and deep-fried layered on a 5-inch bun topped with lettuce, onions and
tomatoes served with crinkle-cut fries)
Pernil Asado (pulled pork shoulder rubbed with salt, diced garlic and mojito
marinade made with vinegar, sour orange, garlic, salt and oregano roasted for
2 1/2 hours shredded and topped with sauteed white onions and mojito
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)
Meatball Paradise (2013)
30 od 222 26.6.2018 13:31

"Grandma Maroni's Famous Meatballs" (A pound of ground chuck,

(Long Island) grated onions, fresh garlic, grated Pecorino Romano cheese, fresh
Maroni Cuisine Northport, New basil, homemade breadcrumbs, eggs and milk baked in the oven and
York served with Pomodoro sauce with fresh basil and romano cheese
over spaghetti)
Customized Meatballs (four beef meatballs made with ground chuck,

Lower East Side,
salt, chili flakes, fennel seeds, fresh oregano & parsley, stale cubed
The Meatball Shop New York City,
baguettes, eggs and ricotta cheese with your choice of sauce &
New York
pasta and served with focaccia bread in a bowl)
Create-your-own Meatballs – Traditional Meatball Sandwich (beef

Marabella Meatball Philadelphia, meatballs made with ground chuck, fresh herbs, parmaesan cheese
Co. Pennsylvania and homemade breadcrumbs, tomato sauce and melted aged
provolone on a toasted long roll)
"Bartolini Meatball" (world-famous beef meatballs made with soaked

Bartolini's Turano bread served with "red gravy") 10-pound meatball submarine
Midlothian, Illinois
Restaurant sandwich (5-pounds of meatballs topped with 1-pound of red gravy
(tomato sauce), sweet peppers, and mozzarella baked in the oven)
"World's Greatest Meatballs" – "Beef Ball" (ground angus chuck

fresh parsley, grated parmesan cheese and other secret spices) -
Tombolini's
Tomball, Texas "Texan Meatballs" (deep-fried beef meatballs topped with Texas
Meatballs
"rossa sauce" (tomato sauce laced with barbecue sauce) served
over fettuccine pasta)
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)
"Boudin Balls" (Cajun-style meatballs made with Boudin sausage

stuffed with a pork, rice and chayene, shaped, battered in
Somethin' Else New Orleans,
breadcrumbs and deep-fried served with their secret sauce of
Cafe Louisiana
mayonnaise, ketchup, mustard, hot sauce, Worcestershire sauce
and Cajun spices)
One Pound Meatball (a double-baked Kobe beef, pork and veal

Lavo Italian
meatball mixed with dried spices, eggs, white bread, caramelized
Restaurant @ The Las Vegas,
white onions and chicken stock smothered in ragu sauce and
Palazzo Resort & Nevada
whipped ricotta topped with pecorino cheese, parsley and olive oil
Casino
served in your own personal cast iron skillet)
Pizza Paradise 2: Another Slice (2013)
31 od 222 26.6.2018 13:31

"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)
Fried Chicken Paradise (2013)
32 od 222 26.6.2018 13:31

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)
World Famous Fried Chicken (marinated, floured, secret seasoned spicy

Bon Ton World Henderson,
deep-fired farm fresh chicken served with crinkle-cut fries, onions rings,
Famous Chicken Kentucky
cole slaw or mashed potatoes & gravy)
Fried Chicken-and-Biscuits – "The Reggie Deluxe" (Fried chicken made with

Texas Pete hot sauce, secret spice mix, coated in dry flour & black pepper
Pine State Portland, mixture and deep-fried, two slices of thick-cut bacon and American cheese
Biscuits Oregon on top of a buttermilk biscuit topped with a fried egg and sausage gravy),
"The McIsley" (Fried chicken with "chickle" (crinkle-cut dill pickle chips),
stone-ground mustard and local honey on top a biscuit)
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)
Tennessee-style "Hot Chicken" (deep fried and smothered chicken in their

400 Degrees Hot Nashville, extra spicy and thick secret hot sauce served atop two slices of white
Chicken Tennessee bread) Different degrees of spice (100 degrees – mild, 200 degrees –
medium, 400 degrees – hot!)
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)
"Southern Cookin" - Down Home Fried Chicken (brinded, floured and

Atlanta,
Busy Bee Cafe seasoned chicken deep-fried in peanut oil served with soul food sides like
Georgia
collard greens, baked beans and mashed potatoes)
Soul Food Paradise (2013)
33 od 222 26.6.2018 13:31

Restaurant Location Specially(s)
"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)
"Georgia Peach Cobbler" (fresh peaches smothered in homemade brown

sugar, nutmeg & cinnamon cobbler sauce topped with a candied crust served a
Mary Mac's Atlanta, la mode), "Southern Special" (3 entrees including meatloaf, chicken &
Tea Room Georgia dumplings, roast pork, country fried steak, roasted turkey, and baked or fried
chicken and 3 sides including fried green tomatoes, sweet potato soufflé and
tomato pie)
Cafeteria-style soul food – Oxtails (oxtails seasoned with salt & pepper, garlic
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)
Deli Paradise (2013)
34 od 222 26.6.2018 13:31

Pastrami on rye (One pound of steamed pepper-crusted pastrami

New York City, piled high on rye bread with mustard and a pickle), Reuben sandwich
Carnegie Deli
New York (open-faced corned beef topped with sauerkraut and melted Swiss
cheese on top of rye bread)
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)
"Matzah Brei" (fried matzah with scrambled eggs fried in drawn

Nate 'n Al Beverly Hills,
butter), eggs and smoked fish, toasted bagel cream cheese and lox
Delicatessen California
(smoked salmon)
Corned Beef Reuben (house-cured corned beef, sauerkraut, Swiss

cheese on top homemade grilled rye bread topped with Russian
Zingerman's Ann Arbor,
dressing) #97 "Lisa C's Boisterous Brisket Sandwich (hand-pulled
Delicatessen Michigan
beef brisket in signature BBQ sauce on a soft bun served with
maplewood-smoked baked beans)
"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
Goldberg's Five Pound Reuben (4 pounds of corned beef, 1/2-pound sauerkraut,

Seattle,
Famous 1/4-pound melted Swiss cheese on grilled rye bread with Russian
Washington
Delicatessen dressing served with fries and a pickle)
Deep Fried Paradise 3: Grease is the Word (2013)
35 od 222 26.6.2018 13:31

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.
Deep fried hamburgers (tempura battered) topped with grilled onions,

tomato, lettuce and "Sumo Sauce" (Thai basil and chili sauce), "Six Feet
Berkeley,
Sumo Grub Under Challenge" (finish 6 deep-fried hamburgers, fried mac and cheese
California
balls, fried Twinkies, fried Oreos with six different sauces, whipped cream
and chocolate sauce).
Established in 1854. "Grater Taters" (deep fried spiral-cut potato chips),

Red velvet funnel cake with cream cheese glaze, German chocolate funnel
cake topped with icing and chopped pecans.
Dawg House Concessions: "Pickle Dawg" (1/4 slice of a dill pickle with
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
Deep fried cheese (with fresh-made provolone cheese tempura battered

served with basil marinara dipping sauce), spicy fried bacon and chedder
Los Angeles,
Beer Belly cheese, "Death by Duck" (French fries fried in duck fat and topped with
California
duck confit), Catfish and chips served in a brown bag shaken with
seasoning salt)
Super-sized 16-inch funnel cakes topped with powdered sugar, whipped

Greenville,
Funnelicious cream and chocolate, deep fried Kool-Aid balls, deep fried cookie balls,
South Carolina
and deep fried cheesecake.
Cheese Paradise (2013)
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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)
"The Best Burger in Town": Home of the "Squeezeburger" or the "Squeeze

with Cheese" (1/3-pound beef patty seasoned with salt cooked on a flat top
Sacramento,
Squeeze Inn grill and 1/4-pound of their cheddar cheese "skirt" stacked with pickles,
California
tomatoes and onions) "Big Skirt" (extra cheese) or "Mini Skirt" (a little bit of
cheese)
10 different kinds of macaroni and cheese that you can customize with
bacon, veggies or panko crumbs on top. "Trailer Mac" (béchamel base of
flour, butter, milk and salt, aged cheddar cheese and pecorino, ‘’Niman-
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)
12 different gourmet macaroni and cheese dishes. Top seller: "Mac

Lobsta’" (béchamel base with cognac, tarragon, salt and pepper, tabasco,
Soho,
elbow pasta, lobster stock, Maine lobster and topped with white cheddar
MacBar Manhattan,
and fresh chives), "Mac ‘Shroom" (seasonal roasted mushrooms and
New York
mascarpone cheese drizzled in truffle oil), "Mac Quack" (homemade duck
confit, caramelized onions and fontina cheese)
Home of the "Flaming Saganaki": First restaurant to flambé in 1968.

(Traditional Greek appetizer or "meze"—thick cut kasseri cheese made
Greektown,
The Parthenon from sheep’s milk, dipped in a milk and egg mixture and dredged in flour
Chicago,
Restaurant then pan-fried in olive oil and set-aflame with a splash of Brandy) Signature
Illinois
dish: spinach-cheese pie (paper-thin sheets of phyllo dough layered with a
feta cheese and spinach mixture and baked in the oven)
Cheese fondue restaurant: 6 different types of fondue made with award-

winning Wisconsin cheeses served with gourmet "dippers" including lobster,
Thousand
fillet mignon and Atlantic salmon. Most popular: "Boston Lager Cheddar
The Melting Pot Oaks,
Fondue" (with beer, bacon, a splash of tabasco sauce, a hint of cracked
California
black pepper, cheddar cheese and topped with scallions served with a side
of veggies, and bread cubes for dipping)
Established in 1931: cheese counter with 40 different cheeses. House

specialty: "Limburger" (Est. 1885 ‘’Chalet Cheese Co-op’’ Limburger strong
Baumgartner's cheese) Almost World Famous "Swiss Apple Sandwich" (Four slices of
Monroe,
Cheese Store & Limburger cheese, a couple slices of red onion between two slices of dark
Wisconsin
Tavern rye bread served with a ‘’Andes’’ after-dinner mint) Classic Cheese Plate
(local summer sausage, thick-cut slices of brick cheese, Swiss cheese and
cheddar cheese)
"Cheddar Fries"—first crafted here in 1978. (Hand-cut Idaho potato fries

topped with aged-Wisconsin cheddar cheese melted twice under the broiler
Snuffer's after a second layer of fries and cheese is added and topped with bacon,
Dallas, Texas
Restaurant & Bar chives and jalapeños served with their homemade Ranch dressing for
dipping) "Cheddar Fries Burger" (beef patty topped with cheddar fries,
lettuce and tomato)
Mexican Food Paradise (2013)
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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)
Sonoran-style cuisine since 1922. World-famous "Carne Seca" (thinly sliced

Angus beef marinated in garlic and lime juice and dried in their rooftop
greenhouse, shredded and sautéed with New Mexican peppers—green chili
and poblanos—onions, tomatoes and spices plated and served with yellow
El Charro Tucson, rice, re-fried beans, queso cheese and a side of stewed cactus) "Bandra
Café Arizona Platter" (three tamales or enchiladas topped with red chili, white roja, and
green tomatillo sauces as a tribute to the Mexican flag) Also known for their
rolled tacos and shrimp ceviche (made with jicama avocado and lime)
Birthplace of the Chimichanga (owner accidentally dropped a burrito into the
deep-fryer)
Authentic Mexican cuisine based on the Mexican kitchen staffs family recipes
from the Acapulco region. Restaurant theme is based on Dia de los Muertos
(Day of the Dead) "Carne Adobo Taco" (handmade grilled masa tortilla filled
with a carne asada beef steak marinated in salsa and lime juice topped, grilled
and re-sauced with cilantros and onions with a side of picante) Homemade
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.
Mexican Cuisine since 1940 serving up a triple-threat of tamales, taquitos, and

world-famous homemade corn tortillas. Tamales are made from cooked corn,
steeped overnight and ground down through a stone wheel into masa dough
El Indio Mission Hills,
and spread on a corn husk filled with either pork, chicken, cheese, chili or
Mexican San Diego,
vegetables and steamed and drenched in a choice of three sauces—chili bean,
Restaurant California
salsa verda and enchilada sauce and garnished with cheese) Birthplace of
Taquito (corn tortilla filled with shredded beef and rolled up deep-fried and
topped with salsa, lettuce, cheese and guacamole)
Authentic Tex-Mex Cuisine: Family-style Fajitas (chicken breast marinated in

Joe T. beer and secret spices, grilled and cut into slices, sautéed green and red bell
peppers and onions on steaming-hot on a sizzling plate served with white rice
Garcia’s Fort Worth,
and re-fried beans with sides of pico de gallo, guacamole, hot sauce and
Mexican Texas
tortillas) Family-style Enchilada Dinner (two cheese-filled enchiladas, two
Restaurant
tacos, two nachos, rice, re-fried beans, guacamole, and corn tortillas) Best
Margarita’s in town.
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"Tipico" street food native to Yucatan peninsula. James Beard Award-winning

homemade tacos and burritos. Famous Taco: "Cochinita Pibil" (Yucatan-style
spicy pork slow roasted for 12 hours in south-of-the-border spices and banana
Los Feliz,
Yuca's Taco leaves and served in a house-made tortilla topped with pico de gallo)
Los Angeles,
Hut Made-to-order Burritos (flour tortilla filled with either pork or chicken, beans
California
and topped with Yuca’s special salsa) Saturday special: "Vaporcitos" ("little
vapors"—thin pork tamales wrapped in a banana leaf and smothered in a
homemade tomato sauce.
Steak Paradise 3: Prime Cuts (2013)
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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).
"Downhome Dive" serving their steaks since 1947. Signature steak: 2 ½ to 2

Doe's Eat Greenville,
¾-pound porterhouse steak aged 25 days rubbed with Creole seasoning
Place Mississippi
broiled in a 67-year-old top-flamed broiler.
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.
Steaks come with a choice of 30 dipping sauces to choose from: aioli,

chutneys, salsas and pestos (roasted corn sauce, curry sauce, pineapple
sauce, ghost pepper barbecue sauce) Signature dish: three-pepper grilled
flatiron steak with Manila clams (center-cut flatiron steak seasoned with salt,
Vesta Denver, black pepper, cayenne pepper and chili powder and grilled served with in-shell
Dipping Grill Colorado Manila clams in chimichurri butter, Greek sausage, beer and clam juice on top
of pom frites and charred tomatoes and choice of three dipping sauces) Wild
game steaks: grilled venison fillet marinated in yellow curry paste, virgin olive
oil and coconut milk topped ginger-ale sautéed oyster mushrooms and a dried
cherry, port wine cream sauce.
Old-fashioned New York-style steakhouse serving only two cuts of steak:

prime sirloin and fillet mignon. Favorite cut: Prime sirloin top-secret in-house
Midtown,
Sparks Steak aged and broiled to perfection served with classic steakhouse sides such as
Manhattan,
House creamed spinach and baked potatoes. Hidden gem: Lamb chops. Also famous
New York
for the mafia hit on December 16, 1985, Gambino Family crime boss "Big Paul"
Castellano was gunned down right outside before a dinner meeting.
Buffalo Bill Cody's personal chef, Alfred Heimer established this steakhouse in
1910 naming it "Rex" meaning "King" in Latin. Bison steak dishes: Garlic-
Roasted Bison Fillet in a Conac Dijon mustard sauce and Bacon-Wrapped
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.
Established in 1948 with a 1960s supper club-decor. Signature steak: "King

Fillet" (one-pound 6-ounce fillet mignon 30-day wet-aged, seasoned with
C.P's Five
Milwaukee, spices and olive oil and char-broiled and slathered in their secret black "char
O’Clock
Wisconsin sauce" and drizzled in homemade au jus served with one side—sautéed button
Steakhouse
mushrooms), "Ladies Fillet" (smaller version of King Fillet) Bacon-Wrapped
Fillet Mignon.
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Truck Stop Paradise (2013)
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)
Belly-busting burgers – "Premium Ethyl Special" - (4-pound burger

R Place Restaurant
Morris, topped with lettuce, tomatoes, onions, pickles and American cheese),
(I-64, U.S. 35 North
Illinois Famous Bakery - German cream horns, strawberry pillows, cakes, pies
to I-80)
and breads.
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)
World's Largest Truck Stop (seven different restaurants)
Iowa 80 Kitchen – 50-foot salad bar and signature fried chicken.

Gramma's Kitchen – Deep-fried pork tenderloin sandwich (6-ounce
Iowa 80 Truck Stop Walcott,
center-cut pork loin battered and deep-fried topped with lettuce,
(I-80 North) Iowa
tomatoes, onion and pickles on a buttered toasted kaiser roll served
with fries) Meatloaf (80/20 ground beef chuck mixed with onions,
celery, green peppers, asiago cheese, salt, pepper, eggs and milk
served with mashed potatoes and veggies)
Billy Bob's Texas

Chicken-Fried-Steak Sandwich and the "6-pounder" (6-pound tenderized
Truck Stop @
Fort Worth, beef coated in breading and deep-fried topped with white gravy, lettuce
Driver's Travel Plaza
Texas and tomatoes onto a toasted sesame seed bun), Calf Fries (deep-fried
(I-80 West to U.S.
calf testicles)
35 South)
Top 10 Breakfast in the World – World Famous Cinnamon Rolls (giant

rolls made from flour, butter, cinnamon & sugar baked and topped with
Johnson's Corner Johnstown, gooey gobs of icing) "Flavor of the Month Cinnamon Roll" (topped with
(I-35 North) Colorado blueberries, peach, bacon or pumpkin spice), Breakfast Burrito
(scrambled eggs, sausage and cheese rolled in a flour tortilla with green
chili sauce on top of it)
Omar's Hi-Way Chef 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)
Buffet Paradise (2013)
41 od 222 26.6.2018 13:31

*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.
Tasty & unusual food selections served tapas-style in individual portions

- Asian Station: sushi, egg drop soup, udon noodles, pork fried rice and
"Thai Tofu" (crispy fried tofu with red Thai curry sauce topped with
Wicked Spoon @
Las Vegas, peanuts); slow-roasted lamb bone marrow, fiery fried chicken,
Cosmopolitan
Nevada Caribbean mojo sauce glazed rotisserie chicken, pork belly steamed bun
Hotel & Casino
with spicy mayo and pickled vegetables, "Angry Mac & Cheese" (spicy
macroni and cheese). Dessert Station: gelato bar (salted peanut butter
and strawberry balasmic).
"Sunday Gospel Brunch" buffet – Live gospel music and a world-

renowned buffet featuring their signature dry-rubbed post oak wood
barbecue beef brisket served with their smokey sauce, southern-style
Stubb's Bar-B-Q's Austin, Texas grits, deep-fried paprika catfish, enchiladas stuffed with serrano
peppers, cream cheese and spinach, "Migas" (Mexican-style eggs
scrambled with sauteed tortilla chips and peppers) and "build-your-own"
Bloody Mary's at the bloody mary bar.
Seafood buffet – all-you-can-eat whole lobsters, Alaskan king crab legs,

Charlestown, bacon-wrapped scallops, steamed clams, seafood salads and hardy
Nordic Lodge
Rhode Island chowders. Raw Bar: oysters on the half shell and little neck clams on
the half shell.
"Champagne Sunday Brunch" – features over 100 dishes from the

The Grand Salon Queen Mary's travels around the world inspired by the ship's original
@ The Queen Long Beach, menu. Seafood Station: wild Alaskan salmon serpentine (slow-poached
Mary (oceanliner California salmon). Signature Carving Station: prime rib with au jus and leg of lamb
& hotel) with mint jus. Carne asada tacos, beef & fried noodles and French
desserts all served with a never-ending supply of champagne.
Classical & Regional Greek Cuisine: Greek Buffet – Chicken Kalamata

(chicken breasts served in an onion, garlic & olive sauce), moussaka
Alexandria,
Taverna Cretekou (casserole layered with beef in a Béchamel sauce), spinach pie,
Virginia
spanakopita, dolmas (stuffed grape leaves), pasticcio (Greek lasagna),
baklava and galaktoboureko (cinnamon-type custard).
"Sundaes on Saturdays" (every Saturday night 9 p.m. till midnight)

dessert buffet – house-made delicacies: red velvet cupcakes, crêpes
The Bristol made "à la minute" and an all-you-can-eat ice cream sundae bar with
Boston,
Lounge @ The gourmet toppings (rum caramel sauce, passion pineapple sauce, fresh
Massachusetts
Four Seasons bananas, homemade whipped cream, caramelized popcorn, puff-pastry
crostinis, pistachio & white chocolate bark, chocolate chip cookie dough
bites, coconut macaroons).
Hawaiian-style all-you-can-eat buffet – Whole steamed Kona kampachi

The Pagoda
("the wonder fish") topped with mushrooms, oyster sauce, soy sauce,
Floating Honolulu, Hawaii
chili oil and soybean oil, hand-rolled sushi, tempura, crab legs,
Restaurant
blackened marlin and ahi tuna.
Seafood Paradise (2013)
42 od 222 26.6.2018 13:31

Located in the world-famous fish market of the Pacific Northwest’s seafood

scene where the fish mongers throw and catch your fresh fish to order.
Jack’s Fish Specialty: House Smoked Salmon (Local king salmon rubbed in a salt and
Spot & Crab Seattle, brown sugar mixture and cold smoked over alderwood for a sweet and
Pot @ Pike Washington smoky finish) Most popular: fresh fish and crab cocktails. "Cioppono"
Place Market (crushed tomatoes, carrots, zucchini and green peppers with Copper River
sockeye salmon, prawns, muscles, Vancouver Island clams, east coast bay
scallops and Dungeness crab in a tomato-based broth)
Award-winning jumbo lump crabcakes (crushed saltine crackers mixed with

Faidley's dry mustard, mayonnaise and Baltimore’s signature Old Bay seasoning,
Seafood @ Baltimore, Chesapeake Bay blue crabs and a ladle full of secret yellow sauce, shaped
Lexington Maryland into massive baseball-sized balls and flash-fried in soybean oil in the deep
Market fryer and served on a bed of lettuce with a tomato and saltine crackers)
Fresh clams and raw oysters.
Outdoor Clambakes: from April to October. Roast clam special (local Stoney
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)
Specialty: Crawfish Boil (Four-pounds of fresh crawfish boiled in clear clean

water then soaked in a seasoned bath and served with red potatoes,
Crawfish Town Henderson,
corn-on-the-cob, onions and their secret dipping sauce) Other Cajun dishes
USA Louisiana
include: stuffed crab, frog legs, alligator bites. Alligator entrée stuffed with
Cajun sausage served whole with an apple in its mouth.
Established in 1917, oldest family-run restaurant in town. House specialty:

Fried Seafood Plate (cracker meal breaded fried shrimp oysters, scallops,
clams and haddock fillet served over fresh fries and tangy coleslaw) Broiled
No-Name Fish Seafood Sampler, shrimp in garlic butter sauce and seafood and clam
Boston, chowder.
Pier
Massachusetts
Restaurant "Best Seafood Ever" In Raleigh NC" #shasha2264-and you get to walk the
Farmers Market just a few feet away for fresh veggies and fresh flowers.
Great family fun & food
43 od 222 26.6.2018 13:31

N.C. Seafood is located at the North Carolina Farmers Market in Raleigh and has been specializing in serving the
highest quality fried Calabash style seafood in a casual setting for the past 25 years.
State Farmers Market, 1201 Agriculture St, Raleigh, NC 27603 Our Hours: Monday - Saturday: 11 - 8 | Sunday: 11 -
5 Yummy Sweet Tea as well!!
Taste Like Chicken Paradise (2013)
"Rattlesnake Pierogies" (filled with Colorado farm-raised rattlesnake meat,

Church seasoned in a chipotle, cayenne and bell pepper rub, sautéed southwest
Pittsburgh,
Works Brew cactus and poblano peppers, mozzarella stuffed in pierogie dough, fried and
Pennsylvania
Works topped with a chipotle corn sauce) Wild game burgers: bison burger, elk
burger.
"Gator Bites" (bite-sized local alligator meat marinated in buttermilk, coated in

cornmeal and deep-fried served with fries, coleslaw, homemade remoulade
Linger Lodge Bradenton, and "venom sauce"—made with Tabasco sauce) Alligator Rib Special
Restaurant Florida (seasoned with garlic, onion, paprika and white pepper slow-cooked for
several hours served with a side of barbecue sauce), "Gator Chowder"
(seasoned with 15 different spices)
"Hosenpfeffer" (rabbit stew made with secret seasonings, vegetables—yellow

Milwaukee, and green bell peppers, onions and carrots—served over noodles in a sweet-
Kegel's Inn
Wisconsin sour gravy), boneless roasted duck, beef roulade, "Weiner Schnitzel"
(seasoned, breaded and pan-fried veal)
"Rabbit Ragout" (local farm-raised rabbit braised overnight then shredded and
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)
"Turtle Chowder" (farm-raised Georgia snapping turtles browned and sautéed

Sid & Roxie's Islamorada, with onions, Roma tomatoes, red bell peppers, Cajun seasonings, salt and
Green Turtle Florida, Florida pepper, a shot of sherry, veal stock and dark roux, topped with red-bliss
Inn Keys potatoes and scallions) "Cracked Conch" (deep-fried conch served with moho
onion, sweet peppers and Key West mustard)
"‘Roo Burger" (Australian-raised Kangaroo meat shaped into a massive patty

thrown on the "barbie" to medium rare topped with caramelized onions,
crumbled blue cheese, cranberry-mustard sauce, lettuce, tomato and fried
DownUnder onion strings served with sweet potato fries) "Jump Steak" (seared and sliced
Wines and Gilbert, Arizona Kangaroo loin served medium rare atop a sautéed portabella mushroom,
Bistro topped with fried onion strings and drizzled in port wine sauce) Crocodile
Bratwurst in a bite-mark roll, Python Mousse (python sausage mixed with
edamame, cucumber and Thai chilies plated with Lavash crackers and
veggies),
Frog Legs ("the chicken of the swamp") "Pork-skin Crusted Frog Legs" (farm-
raised Louisiana bull frog legs marinated in milk and Cajun spices then dipped
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.
"Cuisine Indochine". "Chim Quay" (Vietnamese-style Squab: whole one-pound

farm-raised squab from head to feet soaked in a secret spice blend marinade
Badega San Francisco,
and bathed in soy sauce and honey then hung to dry for an hour, seared in
Bistro California
the oven and flash-fried plated with caramelized onions and sautéed raisins
and topped with a lime sauce)
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Garlic Paradise (2013)
"A Garlic Restaurant": World-Famous "40 Clove Garlic Chicken" (half-cut

chicken marinated in chopped garlic, rosemary, olive oil in a sauce made with
North Beach,
The Stinking red wine, shallots, garlic, rosemary, thyme and butter served with
San Francisco,
Rose caramelized garlic cloves and garlic mashed potatoes); Bagna Calda
California
(Northern Italian-style garlic bread – toasted focaccia topped with
oven-roasted garlic cloves, butter anchovies and olive oil mixture)
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)
"Garlic Bomb" (chopped steak sautéed in crushed garlic topped with

deep-fried garlic cloves and homemade garlic spread made with roasted
Jake's
Philadelphia, garlic bulbs and mayo on a hoagie roll); "The Garlic Bomb Challenge"
Sandwich
Pennsylvania (3-pound Garlic Bomb sandwich, 1 box of 12 Tasty Kakes, 24 peanut chews,
Board
4 soft pretzels, and 1 bottle of Cherry Champ soda. "5-pounds + 45 minutes
= immortality")
“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)
Lebanese Cuisine: Chicken Shawarma (grilled chicken, beef or lamb

marinated in garlic for 48 hours and coated in a 9-spice dry rub containing
allspice, cloves, cumin, salt, black pepper, cinnamon, and garlic served on a
Saleem's St. Louis, bed of lettuce, onion and tomato, topped with house-made tahini garlic sauce
West Missouri and garnished with parsley); Roasted Garlic (spice-watered garlic bulb
steam-roasted in oven, served with pita bread with every dinner entrée);
Roasted Garlic Eating Competition (who could eat the most garlic heads in 15
minutes)
Season 5 (2014)
Food Paradise: Sturgis' Most Tasty

During Sturgis Motorcycle Rally, a week dedicated to motorcycles, restaurants double and triple the size of their
staff and food vendors come from all over the country to set up shop and serve the masses.
45 od 222 26.6.2018 13:31

Note: The list below represents the best and tastiest food from Sturgis' rally week.
46 od 222 26.6.2018 13:31

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)
Homemade Chili (sautéed onions, green peppers, chopped garlic, locally

grown tomatoes, 10-pounds of Black Angus ground beef all spiced with
coriander, salt, pepper, rosemary, cayenne pepper, chili powder crushed red
Roscoe's Sturgis, South peppers and chili paste, beans are added and served in a bowl topped with
Steakhouse Dakota jalapeños, chopped raw red onions and cheese with two cornbread muffins
on the side) Grilled choice-cuts from local Green Valley Ranch: Rib eyes,
sirloins, T-bones and New York strips served with toast, a baked potato and
sautéed veggies.
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)
parked right "All-American Burrito" (a deluxe bacon cheeseburger burrito—large tortilla

Sweeto Burrito outside filled with four-ounces of ground beef, American cheese, fresh-cooked
(food truck) Easyriders, bacon, French fries and special fry sauce made with ketchup, mayonnaise,
Sturgis, South mustard and pickle juice) "Buff Chick Burrito" (tortilla filled with boneless
47 od 222 26.6.2018 13:31

chicken strips deep-fried in a tempura batter and coated in buffalo sauce,

cheddar cheese, tatter tots and cilantro ranch sauce) "The sauces are the
Dakota
bosses" - cilantro ranch, creamy salsa, sweet or hot buffalo sauce and
homemade salsa.
BBQ Paradise 3
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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)
Arkansas Barbecue: Smoked Beef Brisket Meatloaf (ground beef, pork,

hickory-smoked beef brisket and pulled pork mixed with diced green peppers
and onions, homemade rub made with paprika, cayenne, and secret spices, and
signature barbecue sauce, baked and sliced think served on a bed of mashed
Las Vegas, potatoes, garnished with secret tangy sauce and onion strings); "Outlaw
Rollin' Smoke
Nevada Burger" (ground waygu beef and brisket mixed into a patty with sautéed green
pepper and onions, barbecue sauce, Worcestershire sauce, secret rub, and
two raw eggs, smoked then grilled and topped with slices of cheddar, lettuce
tomato, purple slaw and onion strings on a toasted bun stabbed with a spear of
pickled cherry tomatoes and pickles with stands over 15-inches tall)
Smoked Pork Shoulder (western-style tomato-based barbecue pork shoulder,

rubbed with salt and smoked with hickory wood for 10 hours and slathered with
Lexington,
Lexington thin vinegar-based sauce made with salt, black pepper, red pepper, mild vinegar
North
Barbecue and ketchup); Chopped Pork Barbecue Sandwich (choice of "white & brown
Carolina
chop"—white & dark meat, "brown chop", or "brown coarse chop" with big
chunks of meat piled high on a bun and topped with slaw)
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)
49 od 222 26.6.2018 13:31

"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
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"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!)
"Burgushi" (burger+sushi); "The Dynamic Duo" (broiled ½-lb Angus patty

topped with braised short ribs, provolone, tomato-onion jam, roasted garlic
The Cowfish
Charlotte, North cloves on a soft bun speared with a sushi roll) ; "Granny's Southern Pimento
Sushi Burger
Carolina Cheeseburger" (beef patty topped pimento cheese made with sharp
Bar
cheddar mixed with jalapenos, pimentos Worchester sauce and mayo, fried
green tomatoes, spicy bacon and lettuce on rye bread)
"Outlaws Burger" (1-pound grilled beef patty stuffed with "Outlaw Stuffing"
made with mushrooms, onions, garlic sautéed in butter, bacon and bleu
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)
Hot & Spicy Paradise 2
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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)
"7 Deadly Wing Challenge" (deep-fried seven chicken wings drenched in

"7-alarm sauce" made with jalapeno purée, habanero purée, habanero powder,
habanero extract, crushed red peppers, garlic powder, onion powder, cumin,
cracked black pepper, cayenne pepper, puréed horseradish, cracked red
pepper, and secret house-made hot sauce, topped with minced orange
Seattle,
Wing Dome habaneros and a dusting of cayenne; rates 350,000 on the Scoville scale; have
Washington
seven minutes to finish to win a free T-shirt); "5-Alarm Jalapeno Burger" (flame-
grilled 6-ounce ground chuck patty covered in special house-made seasoning,
topped with three slices of pepper jack cheese, 2 strips of bacon, jalapeno
mayo, 5-alarm hot sauce, lettuce, and a stack of beer-battered jalapeno and
onion strips)
"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
52 od 222 26.6.2018 13:31

Sweat but Dave's Ghost Pepper Sauce and oleoresin pepper spray extract is
added)
Sandwich Paradise 3
53 od 222 26.6.2018 13:31

"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)
Buttermilk Fried Chicken Sandwich (fried chicken bathed in buttermilk,

coated in peppery-seasoned flour and deep-fried topped spicy slaw
Oakland,
Bakesale Betty featuring green cabbage, seed-in jalapenos, apple cider vinegar-soaked
California
red onions tossed in a vinaigrette made with Dijon mustard, sea salt and
high-quality olive oil and fresh parsley on a fresh homemade round bun)
Established in 1900. "The Italian Special" (prosciutto capicola, hot or

sweet sopressata salami, topped with homemade fresh mozzarella,
Greenwich
lettuce, tomatoes and house-made roasted red peppers, and drizzled with
Faicco's Italian Village, New
salt, pepper and red wine vinegar on a sesame hero roll); Chicken
Specialties York City, New
Parmigiana Sandwich (breaded and deep-fried chicken cutlets topped with
York
grated Romano cheese, melted mozzarella and slathered with homemade
tomato sauce on a thick-hearty toasted hero roll)
"Philly Joe" (flat-top grilled U.S. steer rib eye roll steak topped with two
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)
"Fried Green Tomato Shrimp Remoulade Po'Boy" (po'boy: deep-fried

green Creole tomatoes dipped in flour, egg-wash and breadcrumbs and
Ye Olde local boiled shrimp slathered in a spicy remoulade sauce made from mayo
College Inn New Orleans, and paprika and topped with shredded lettuce and red tomatoes on "le bon
Restaurant Louisiana pain" ("the good bread") Leidenheimer French bread); Oyster Po'Boy
and Bar (deep-fried oysters seasoned in secret seasoned flour topped with
smoked bacon and creamy Havarti cheese, lettuce, tomatoes and
remoulade sauce)
Award-winning sandwiches created by famous local chefs: "Sean's

Meatloaf Club" (sliced-thick baked meatloaf made with 10-pounds of 80/20
ground beef, half-dozen eggs, grated mild Romano cheese, fresh ground
Boston, garlic, salt, pepper and chipotle peppers topped with lettuce, tomatoes
Parish Café
Massachusetts and bacon, drizzled with chipotle mayo on a triple-tier of Texas toast
served with garlic mashed potatoes and brown gravy); "Steak and Bleu"
(rare steak topped with bleu cheese crumbles and marinated red cabbage
slaw on grilled bleu cheese buttered toast)
Hot Brown Sandwich (sliced roasted turkey breast seasoned with thyme,
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)
54 od 222 26.6.2018 13:31

Deep Fried Paradise 4
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)
"Bourgeois Fries" (duck-fat fries: russet potato deep-fried in duck fat

Boise Fry sprinkled with truffle salt); "Peruvian Purples" (purple potato fries); "Po'balls"
Boise, Idaho
Company (tater tots: deep-fried russet potato blended with salt, pepper, nutmeg and
rice flour)
"The Lovely" (deep-fried calzone stuffed with mozzarella, pepperoni,

sausage, red onions, green peppers and smoked Gouda in New York
City-style pizza dough); "Sgabei" (deep-fried pizza dough bread sticks served
Salisbury, North
Salty Caper with homemade pesto dip made with fresh basil roasted with pine nuts garlic
Carolina
and olive oil Romano and Parmesan cheeses); "The Fritti" (deep-fried pizza
dough stuffed with chocolate candy bars and peanut butter cups topped with
powdered sugar and hot fudge)
Southern Fried Chicken (chicken brine in buttermilk, hot sauce, ground sage,
dry thyme and cinnamon, battered in flour and deep-fried served with collard
greens and red rice); "Country-Fried Steak" (filet of steak battered in flour,
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
55 od 222 26.6.2018 13:31

"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)
"Chicken Mole Burrito" (mesquite-cooked slow-simmer chicken, shredded

cheese, rice and pinto beans rolled in a flour tortilla and, smothered with
homemade mole sauce made with char-grilled tomatoes, onions, tomatillos,
ancho, pasillas, and poblano peppers, roasted pumpkin, almond, and sesame
Rachel's Brooklyn, New
seeds, sautéed garlic, raisins, cinnamon, anise, chili pods and Abuelita
Taqueria York
chocolate, topped with cheese and garnished with a whole grilled green
onion) "Red Hook Special" (burrito stuffed with chopped char-grilled skirt
steak, homemade refried beans made with lard, pinto beans and spicy
chorizo, topped with Texas-style chili verde)
"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)
"Carolina Burrito" (stuffed with East Carolina-style barbecue pork shoulder

seasoned with thyme, basil, mustard, salt, fresh garlic, chili powder black
pepper, red pepper flakes and apple cider vinegar, pinto beans rolled in a
massive flat-top grilled flour tortilla and smothered in Carolina mustard-based
Raleigh, North barbecue sauce and topped with shredded white cheddar cheese, sour
Flying Burrito
Carolina cream and green onions); "Ultimate Catfish Burrito" (stuffed with local
breaded and deep-fried catfish, black beans and smothered in a spicy
habanero sauce made with orange habaneros, onions, peppers, carrots,
spices, orange juice, sweet agave nectar, red wine vinegar and tomato
sauce, topped with sour cream, jalapenos, and cole slaw on the side)
56 od 222 26.6.2018 13:31

"The Original Gangster" or "The OG" (Mexican-Korean burrito stuffed with

bulgogi-style rib-eye marinated in soy sauce, sugar, sesame oil and garlic,
Coreanos and jalapenos, kimchi, French fries, Korean slaw, drizzled with three sauces:
(food truck) @ Houston, "el scorcho sauce" made from chipotles soaked in adobo sauce blended with
Houston Food Texas mayo, a garlic spread, and sesame vinaigrette rolled in a flour tortilla); "Three
Park Wise Fries" (trinity of taters, cheese and meat); "The Dawson" (Three Wise
Fries ingredients of chicken, twice-cooked pork, marinated rib-eye, Korean
chili paste, cheese, cilantro, onions and fries wrapped in a burrito)
Season 6 (2015)
Note: This season features half-hour episodes of the previous season's restaurant specialties.
Ep.# Episode Title Specialty(s)
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.
A rundown of memorable late-night eats. Stops featured: sweet chicken sausage

Nosh the Night
6.4 doused in spicy cheese in Atlanta, Georgia, a giant pizza covered in crispy bacon and
Away
savory sauce in Las Vegas, Nevada, and juicy fried chicken in Texas.
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
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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
Cioppino (Italian fish stew invented in San Franscico in the 1800s. It

consists of fish stock made from a burnt onion, carrot, white onion, celery,
Gigi's Sotto
North Beach, pepper and parsley monkfish, Branzino, European seabass, red snapper,
Mare Oysteria
San Francisco, along with, crab, mussels, clams, calamari, prawns, bay shrimp and
& Seafood
California scallops topped with tomato sauce made from olive oil, garlic, celery,
Restaurant
onions and butter, heaped onto a bed of penne pasta in a silver pot that
serves two)
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)
Original Grouper Sandwich (fresh local grouper, beer-battered, deep-fried

and topped with American cheese, lettuce, tomato and tartar sauce on an
Frenchy's toasted onion bun); Grouper Reuben (sautéed grouper dusted with
Clearwater,
Rockaway seasoning and butter, topped with sauerkraut, Swiss cheese and
Florida
Grill Thousand Island dressing on toasted marble rye bread); Buffalo Grouper
Sandwich (deep-fried grouper drenched in buffalo hot sauce and topped
with chunky blue cheese)
Lobster Fra Diavolo (local hard-shell lobster, clams, P.E.I. mussels,

domestic shrimp, local scallops, and native calamari sautéed in extra virgin
North End, olive oil, fresh garlic, anchovies, crushed red pepper, and white wine, along
The Daily
Boston, with homemade fish tomato sauce, all served over house-made linguini or
Catch
Massachusetts black pasta made with squid ink); Monkfish Marsala (breaded lightly fried
monkfish sautéed with mushrooms, marsala wine made from raisins,
prunes and figs, squeeze of fresh lemon and butter)
58 od 222 26.6.2018 13:31

Late Night Paradise
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 Melt (pork butt dry-rubbed with blackened-redfish seasoning,

black pepper, salt, diced green bell peppers, and onions, along with local beer,
St. pulled and topped with American cheese, barbecue sauce, and macaroni &
Five Bucks
Petersburg, cheese made with shell pasta on buttered toast); Texas Burger (80/20 beef
Drinkery
Florida patty topped with pepper jack cheese, jalapenos, and onion rings, drizzled with
sriracha aioli on butter-toasted buns); Fried Bacon (deep-fried and served with
maple syrup)
"Swashbuckler's Super Supper Tray" ("pigs in a biscuit"—roast pork dry-rubbed

with cumin, red pepper flakes and Jamaican jerk seasoning, pulled and placed
in a pot with caramelized onions, sautéed garlic, and pork & chicken stock,
Short North, de-glazed with orange juice on a pair of buttermilk biscuit sliders, served with
Surly Girl
Columbus, mashed potatoes, steamed broccoli and a "boozy cupcake" chocolate cake
Saloon
Ohio laced with vodka topped with vanilla icing and a cherry); "Corn Chip Pie" (beef
& bean chili topped with shredded cheese and Fritos corn chips, scallions and
special sour cream); "Boozy Cupcakes": Root Beer Bourbon Cupcake (root
beer-infused cake frosted with bourbon buttercream)
Crispy Fried Chicken (three-piece chicken parts dunked in a buttermilk wet

Ms. P's
dredge with secret hot sauce, dipped in spiced flour, deep-fried in peanut oil,
Electric Cock Austin, Texas
garnished with parsley and escabeche, or pickled whole jalapeno and onions,
(food trailer)
served with a sweet roll)
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)
"Bayou Philly" (Philadelphia cheesesteak-inspired sandwich consisting of grilled

Cooter local Gulf shrimp, alligator sausage, Trinity or onion-and-pepper mix, slices of
Uptown, New
Brown's American cheese and pepper jack on a Leidenheimer French baguette);
Orleans,
Tavern & Muffuletta (salami, ham, and mortadella topped with Swiss cheese, provolone,
Louisiana
Oyster Bar and Italian olive salad on a big round sesame seed bun, served warm to melt
the cheese unlike other muffulettas)
"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
59 od 222 26.6.2018 13:31

Mac N' Cheese Paradise
60 od 222 26.6.2018 13:31

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)
Serves up 8 different kinds of over-the-top mac n’ cheese: Crawfish Étouffée

Mac N’ Cheese (toasted roux made with flour, butter, garlic, Creole tomatoes,
white wine the trinity or pepper, celery and onions, lobster broth, crawfish
meat, tomatoes cooked in Kentucky bourbon ladled with a three-cheese
cheese sauce, elbow macaroni baked in a casserole dish and topped with
Smoke Modern Basalt,
shredded pepper jack cheese, deep-fried popcorn crawfish tails, white sauce,
Barbeque Colorado
garnished with scallions and diced tomatoes); Brunt Ends Mac N' Cheese
(12-hour Kansas City-style beef brisket smoked with Missouri hickory and
Colorado applewood, cut off the ends, diced and grilled with Kentucky bourbon
and barbecue sauce, elbows ladled with pepper jack cheese sauce, broiled and
topped with shredded cheddar and garnished with tomatoes and scallions)
"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
61 od 222 26.6.2018 13:31

special dry rub drizzled with homemade barbecue sauce, served with
homemade pimento cheese and a pickle slice)
Street Food Paradise
62 od 222 26.6.2018 13:31

"Bacon Fried Chicken Sandwich" (chicken breast soaked in buttermilk, coated

in breading and "bacon magic dust" or ground bacon and deep-fried, topped
San with bacon, sriracha coleslaw, and bacon mayonnaise on a toasted brioche
Bacon Bacon
Francisco, bun); Bacon Jam (pork fat, cooked bacon, onions, garlic brown sugar, cider
(food truck)
California vinegar, honey and local roasted coffee); Bacon Grilled Cheese (cheddar
cheese, crispy bacon and bacon jam on thick-sliced pandemain bread grilled
on bacon grease)
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)
Gourmet pancakes: "Deep Dish Sausage Pizza Pancakes" (savory pancakes

made from yeast, butter, flour and cornmeal, cooked with ground pork
seasoned with sage, thyme, oregano and basil, spiced with, garlic powder,
Babycakes Chicago, kosher salt, pepper and cayenne, basil, provolone and mozzarella, topped with
(food truck) Illinois homemade marinara, and parmesan cheese); "Steak Tamale Pancake"
(maseco or lime-cured cornmeal pancakes cooked with skirt steak seasoned
with Adobo, topped with Mexican cotija cheese and fresh-made roasted
tomato garlic salsa and cilantro)
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
63 od 222 26.6.2018 13:31

and dusted with fennel plant pollen)
Pizza Paradise 3
64 od 222 26.6.2018 13:31

"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)
"Deep Dish" (5-pound pizza with caramelized crust in a "seasoned"

deep-dish pan, layered with mozzarella cheese slices, tomato sauce,
giardiniera, pepperoni, mushrooms, green & red peppers and sausage,
Pequod's
Chicago, Illinois sprinkled with romano cheese and oregano); "Thin Crust" (dough topped
Pizza
with house-made tomato sauce, red & green bell peppers, black olives,
then topped with slices of mozzarella, pepperoni, and chopped white
onions)
"Bacon Bianca" (thin-crust pre-fermented pizza dough topped with

whole-milk age mozzarella slices, Applewood-smoked pork belly bacon
Portland, cured with brown sugar & salt, and chopped garlic, sprinkled with mixed
Apizza Scholls
Oregon herbs and pecorino romano cheese); "Sausage Mama" (topped with
mozzarella slices, tomato sauce, parmesan, house-made sweet fennel
sausage, and Mama Lil's goathorn pickled red peppers)
"Baked Potato Pizza" (signature whole-wheat dough topped with garlic

butter, baby red mashed potatoes, made with fresh roasted garlic, white &
black pepper, heavy whipping cream, then topped with broccoli, Roma
Minneapolis, tomatoes, shredded cheddar cheese, and Applewood-smoked bacon,
Pizza Lucé
Minnesota served with a side of sour cream); "The Bear" (dough topped with tomato
sauce, mozzarella, five kinds of meat: Canadian bacon, pepperoni,
marinated chicken, seasoned ground beef, and Calabrese sausage, and
oregano)
"Authentic Detroit-style pizza" (square dough topped upside down: dough,

cheese, sauce); "The Detroiter" (dough layered with natural-casing
Via 313 Pizza pepperoni, high-moisture mozzarella, also placed on the rim of the pan for
(food trailer) @ Austin, Texas caramelization, and another layer of pepperoni, baked in a small cast-iron
Craft Pride square pan, tomato sauce after bake and sprinkled with oregano); "The
Cadillac" (topped with mozzarella, prosciutto, gorgonzola, and fig jam,
grated fresh parmesan, and drizzled with balsamic glaze)
65 od 222 26.6.2018 13:31

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)
"Baja Fish Taco" (deep-fried tempura-battered Alaskan pollock topped with

shredded cheddar cheese, red cabbage and salsa Fresca on a grilled tortilla
South Beach Ocean Beach,
and drizzled with secret white sauce consisting of buttermilk range dressing
Bar and San Diego,
served with lime wedges); "Mahi Mahi Fish Taco" (grilled pineapple-teriyaki
Grille California
marinated mahi-mahi topped with cheese, red cabbage, salsa and white
sauce on a grilled tortilla)
"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)
Chesapeake Bay Blue Crabs (40-year-old recipe steamed in pickle juice,

beer and water, and seasoned with Old Bay, salt and black pepper); Jumbo
Canton, Lump Crab Cakes (two softball-sized crab cakes made with jumbo lump crab
Bo Brooks
Baltimore, and back fin crab, bread crumbs and parsley in a sauce made from Poulet
Restaurant
Maryland mayonnaise, seafood seasoning consisting of salt, pepper, bay leaves and
cayenne, Worcestershire sauce, cayenne pepper, Dijon mustard and lemon
juice, and baked in oven, served with mashed potatoes and corn on the cob)
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)
"Nonna Maria" (signature pie of owner's grandma, Maria's recipe: New

York-style pizza made with thin-crust dough dipped in toasted breadcrumbs,
West Village,
Bleecker seasonings, and Romano cheese, topped with aged shredded mozzarella,
New York City,
Street Pizza slices of fresh young mozzarella, dollops of homemade rich, thick, chunky
New York
tomato sauce, aged Parmesan Reggiano, ribbons of basil and drizzled with
extra virgin olive oil)
"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)
66 od 222 26.6.2018 13:31

Minnesota State Fair
"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.
The Rabbit Hole

"Kimchi 'N' Curry Poutine" – fries topped with sautéed kimchi and sweet onions
(International Falcon
in butter, curry gravy made from pork stock, shredded cheddar cheese, a
Bazaar) @ Heights,
poached egg, and green onions. "Hot Tail" – deep-fried pork tail, dipped with
Minnesota State Minnesota
spicy sauce made from roasted scallions, ginger, garlic, and chili peppers.
Fair
"Lobster Corn Dog" – Canadian cold-water lobster claws, coated in a batter of

Lulu's Public
Falcon flour, honey, buttermilk, cornmeal, creamed corn, deep-fried and served on a
House @
Heights, stick. "Macaroni Cheese Cupcakes" – parmesan cheese and butter bread crust
Minnesota State
Minnesota layered with homemade mac n’ cheese, topped with homemade cheddar queso
Fair
sauce, and a dollop of cheddar cheese frosting on top.
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
67 od 222 26.6.2018 13:31

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.
Grill-Your-Own-Meat. T-bone Steak – tenderloin and sirloin, seasoned and

The Prime
Green Bay, char-grilled to your own likeness, served with a baked potato, Texas toast and
Quarter Steak
Wisconsin greens from the salad bar. "Beefeater" – 2½ -pound steak (challenge: finish in
House
1 hour and 15 minutes).
"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.
Weiner Takes All
68 od 222 26.6.2018 13:31

"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.
Purveyors of Artisan Sausage. "Jackalope Dog" – local antelope, rabbit and

pork sausage (made with onion powder, smoked paprika, salt, pepper,
celery seed and sugar) in a natural hog casting, topped with cranberry
compote (made with orange juice, sugar, apple cider vinegar and lemon
Frank Hot
juice), shredded cheese, and house-made sriracha aioli. "Southern Belle" –
Dogs & Cold Austin, Texas
blackened-spiced Polish sausage, split and topped with Cajun remoulade
Beer
(made with chopped shallots, garlic and parsley, coarse ground black
pepper, honey, crushed red pepper, hot sauce, mayo and mustard),
pimento cheese (shredded cheddar, pickled cherry pepper, mayo and
jalapeno peppers), fried green tomato slices, and green onion.
"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.
"The Greater Gator" – flattop grilled alligator sausage topped guacamole,

shredded cheddar cheese, and chunky andouille sauce made with butter,
white onions, diced pickled jalapeno peppers, chopped garlic, brown
mustard, parsley, and wasabi powder and andouille (spiced with red pepper
New Orleans,
Dat Dog and garlic), garnished with tomatoes, raw onions, and yellow mustard on a
Louisiana
big steamed and grilled bun. "Crawfish Etouffée Dog" – crawfish/pork
sausage smothered in homemade etouffée (made with butter, diced onion,
celery and green peppers, roux, secret spice mix, garlic, crawfish and
chicken broth), sour cream, onions, tomatoes and Creole mustard.
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
69 od 222 26.6.2018 13:31

Speedway chopped white onions.
Deli-Licious
70 od 222 26.6.2018 13:31

"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).
"Cheesesteak Diavolo" – flat-grilled chopped loin tail beef mixed with

slow-roasted Italian long hots (red & green chili peppers), five slices of
Philadelphia, pepperjack cheese on a long roll from local Sarcone's Bakery. "Chicken
Cosmi's Deli
Pennsylvania Soprano" – deep-fried chicken cutlets topped with sharp provolone, long hots,
and roasted broccoli raab (cooked with garlic cloves, olive oil, salt & pepper)
on a sesame seed roll.
"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.
"Meshugaletta" – a double-decker sandwich with pastrami (brined for five days

in water, kosher salt and pink salt, whole garlic cloves, white sugar, honey,
Kenny & coriander, peppercorns, bay leaves, juniper berries, all-spice, cinnamon and
Portland,
Zuke's cloves), rubbed with spices, smoked and hand-sliced, layered with spicy olive
Oregon
Delicatessen lettuce, Russian dressing, sliced roast beef, turkey, kosher salami, on
homemade rye bread. "Rueben Dog" – grilled all-beef hot dog topped with
pastrami, sauerkraut, and melted Swiss cheese on a toasted bun.
"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
71 od 222 26.6.2018 13:31

dressing.
Hog Heaven
72 od 222 26.6.2018 13:31

"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.
"Chopped Barbecue Sandwich" – smoked whole hog slow-roasted with

charcoal for hours without seasoning, shoulder is chopped by hand, and
Greenville, topped with homemade vinegar-based barbecue sauce (made with vinegar,
B's Barbecue
North Carolina crushed red peppers, and secret spices), and homemade coleslaw on a
bun, served with 'corn sticks'. "Pork Ribs" – whole rack of pork ribs from the
whole hog.
"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.
"Schweinshaxe" – durhaxe or pork knuckle/shank (brined overnight in locally

sourced apple cider peppercorn, bay leaves, salt and garlic), rubbed with
paprika, roasted in duck fat, onions, celery, carrots, a bay leaf and pork
stock, then shanks are deep-fried in duck fat and served with German-style
coleslaw (shredded red cabbage, honey crisp apples, parsley, bacon,
Milwaukee, pepper, sugar and apple cider sautéed in a pan with canola oil), and potato
Café Bavaria
Wisconsin pancakes (smashed red potatoes cooked in butter, with chopped white
onions, garlic, salt and pepper), finished off with spicy apple cider glaze.
"Schnitzel" – flattened and tenderized pork loin, coated in an egg and sour
cream wash, battered in pretzel-crumbs, fried on the flattop and topped with
mushroom sauce, served with grilled apples and spätzle or German pasta
(eggs, oil, milk, mustard, nutmeg, and flour, boiled in water).
"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.
73 od 222 26.6.2018 13:31

"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.
Wisconsin State Fair and the State Fair of Texas
74 od 222 26.6.2018 13:31

"Chicken-Fried Lobster Tail" – whole lobster tail brined in a mixture of salt,

Vandalay sugar, lemon juice and a secret blend of seasonings for five hours, 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, butter
Texas and secret Cajun spices, served with fries and "Texas Caviar" or corn relish
(corn, kidney beans, and pico de gallo).
"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.
"Deep-Fried Thanksgiving Dinner" ("Thanksgiving Balls") – stuffing made with

butter, diced celery and onions, mushrooms, ground pepper, chicken base,
minced garlic, thyme, cornmeal, chopped roasted turkey and ground turkey,
Long Star
formed into balls, dipped in sweet cream corn and cornmeal, deep-fried, and
Roadhouse @
Dallas, Texas served with a side of turkey gravy and cranberry sauce. "Lone Star Pork
State Fair of
Handle" – jumbo pork chop marinated for 24 hours in a cinnamon chipotle rub,
Texas
dredged in Lone Star Beer batter, breaded in basil-citrus panko crumbs,
deep-fried and smothered in a bourbon-barbecue glaze (bourbon, brown
sugar and garlic).
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.
"Schweinefleisch Frites" ("Pork Fries") – cherrywood-smoked pork belly, cut

into thin strips, soaked in buttermilk and dredged into flour seasoned with
Saz's Bavarian
tarragon, thyme, salt and pepper, and deep-fried, served with a side of
Haus @ West Allis,
signature beer mustard dipping sauce. "Bacon-Wrapped Bacon" –
Wisconsin Wisconsin
cherrywood smoked pork belly chunks, wrapped with bacon, skewered on a
State Fair
stick, deep-fried and glazed with a syrup-barbecue sauce made with local
maple syrup and Saz's barbecue sauce.
Tropics at the "Beer-Battered Pretzel-Coated Deep-Fried Cheese Curds" – cheese curds

Fair @ West Allis, battered with flour seasoned with salt, milk, eggs and beer, tossed into
Wisconsin Wisconsin crushed pretzel coating, and deep-fried, served a dipping sauce of jerk
State Fair seasoning and ranch dressing.
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
75 od 222 26.6.2018 13:31

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!
76 od 222 26.6.2018 13:31

"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
77 od 222 26.6.2018 13:31

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!
78 od 222 26.6.2018 13:31

"Monte Cristo Sandwich'" – homemade smoked ham, smoked turkey brined

in a mixture of citrus, salt and cinnamon, butter lettuce, "Durkee"
(mustard-mayo sauce), and "Judy" (grated cheddar, beer, pickle juice,
The Country Tabasco, and mayo) on freshly baked oat bread dipped in bourbon custard,
Portland,
Cat Dinner topped with house-made strawberry preserves and drizzled with maple
Oregon
House & Bar syrup and powdered sugar. Slow Burn– pork chili made with smoked pork
shoulder pasilla peppers, cascabels chilies, sofrito (puree of tomato, onion,
jalapeno peppers, cilantro, lime juice, sugar and secret ingredient:
chocolate), served with sunny side-up eggs and corn grits.
"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.
"Breakfast Lasagna" – layers of extra wide-cut thinly sliced golden

deep-fried potatoes, caramelized onions, thick-cut bacon crumbles, extra
sharp shredded cheddar cheese, baked in a cast iron skillet, topped with an
easy-over egg. "Wobble Stopper" – a Bloody Mary consisting of top-shelf
vodka, tomato juice, pickle juice, olive juice, Worcestershire sauce, and
The Fifty/50 Chicago, Illinois
homemade fine-age hot sauce, with dehydrated corn mixed with barbecue
sauce on the rim of the glass. "South in Your Mouth" – southern-style pulled
pork in a rice wine vinegar, cumin, sriracha, honey barbecue sauce on top of
a cilantro-cornbread waffle made with bacon drippings, roasted corn, and
jalapenos, topped with corn relish, two sunny side-up eggs.
"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.
"Hangover Muff" (a.k.a "The Porkgasm") – slow-smoked pulled pork butt,

house-smoked and cured bacon, ham, a sausage patty, two slices of white
Bone Lick American cheese and an egg on buttered English muffins. "Wake-Up Juice"
Atlanta, Georgia
BBQ – an oversized Bloody Mary topped off with a skewer of a chunk of beef
brisket burnt end, a chicken wing and a spare rib and a skewer of pickled
peppers. "Sexy-Ass French Toast" – bread pudding, sliced and dipped in
79 od 222 26.6.2018 13:31

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
80 od 222 26.6.2018 13:31

"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 Belly Bun" – a French-Vietnamese banh mi sandwich with pork belly

braised with chopped garlic, shallots, fish sauce, water, secret spices, and
San Francisco, sweet caramel fish sauce, sliced, and topped with pickled julienned carrots
Bun Mee
California and daikon radish (pickled with vinegar, sugar and Thai bird’s eye chilies),
sliced cucumbers, jalapenos, cilantro, and sriracha mayo on a toasty
baguette roll.
"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.
"The Best Cuban Sandwich in Miami" – prepared Tampa-style (with salami),

pork butt in an overnight brine of fennel seeds, cumin seeds, black
peppercorns, and pork fat, smoked for five hours, sliced, and topped with
rillettes (a spread of pulled pork, Dijon mustard, spices, and pork fat),
smoked ham, salami, Swiss cheese, mustard aioli, and house-made bread &
Little Bread
butter pickles, served on a house-baked butter-toasted panini-pressed White
Cuban Little Havana,
Pullman-Cuban roll. "Pulpeta Sandwich" – pulpeta (traditional Cuban meatloaf
Sandwich Miami, Florida
with ground ham, pork and beef, red peppers, onions, raisins, green olives,
Co.
cilantro, spices, a cracked egg and panade or cubes of milk-soaked bread),
shaped in a loaf and stuffed with a row of hard boiled eggs, sliced cold,
heated in oven and topped with a tomato marmalade (made with tomatoes,
sugar, coffee beans and rosemary), and mojo onion, melted provolone,
served on toasted homemade Pullman bread.
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,
81 od 222 26.6.2018 13:31

cold butter), topped with avocado mayo, applewood-smoked tomatoes, and

lettuce on Leidenheimer's French bread.
"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
82 od 222 26.6.2018 13:31

"Chorizo Avocado Pizza" – hand-tossed dough topped with hand-crushed

canned tomatoes, salt, pepper, shredded red wax Danish fontina cheese, sliced
Blind Lady San Diego,
Anaheim peppers, house-made chorizo meatballs, fresh chopped oregano,
Ale House California
baked in the oven until crispy, and garnished with Mexican Cotija cheese,
epazote (a bitter Spanish herb), and sliced avocado.
"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.
"Little Star Deep-Dish" – a Chicago-inspired deep dish pizza with cornmeal

dough in a pan lined with butter, layered with fresh shredded whole milk
mozzarella, 'the mix' (spinach, ricotta and feta cheese, and spices),
mushrooms, yellow onions, chopped garlic, tomato sauce on top and a dusting
San
Little Star of parmesan cheese, and the crust is drizzled with olive oil, baked in the oven
Francisco,
Pizza and garnished with oregano. "Chicken Pesto Thin-Crust Pizza" – cornmeal
California
dusted dough topped with garlic-infused extra virgin olive oil, shredded
mozzarella, grilled chicken chunks, sliced mushrooms and onions, baked and
drizzled with pesto (fresh basil, olive oil and garlic), and garnished with
parmesan and oregano.
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
83 od 222 26.6.2018 13:31

green onions), baked in the oven, and drizzled with butter and honey.
"Chilaquiles Pizza" – (inspired by a Mexican brunch dish with leftover
ingredients), thin-crust dough topped with shredded mozzarella, white sauce,
totopos (tortilla chips tossed in homemade salsa roja—a four-chili sauce made
with ancho, guajillo, chipotle, and California chilies), in-house chorizo (made with
fresh ground pork, spices and chili pepper paste), baked and drizzled with
scrambled eggs, salsa verde, and crumbled queso fresco.
Southern Comfort Food
84 od 222 26.6.2018 13:31

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.
85 od 222 26.6.2018 13:31

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
86 od 222 26.6.2018 13:31

"Spicy Burger" – (Named one the "Best 33 Burgers in America" by Thrillist)

flattop-grilled local beef patty, topped with Amish County cheddar cheese,
roasted poblano peppers, caramelized onions, and mixed greens on a chipotle
Nano Brew Cleveland, Ohio
mayo brioche bun. "PB&J Burger" – topped with bacon jam (made from
bacon, brown sugar, sautéed onions coffee, maple syrup, chili sauce, and
whiskey, house-made peanut butter, and mixed greens.
"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.
87 od 222 26.6.2018 13:31

"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.
Winner Winner Chicken Dinner
Pierce's Pitt Bar-B-Que Williamsburg, Virginia Whole Smoked Barbecue Chicken
Jesse Ferman's Free Range (food truck) Los Angeles, California Honey Sriracha Chicken Biscuit
Shirley Mae's Cafe Louisville, Kentucky Baked chicken and dressing
Party Fowl Nashville, Tennessee Hot chicken and beignet
Brenda's Meat & Three San Francisco, California Southern style fried chicken
Fire on the Mountain Portland, Oregon Spicy hot wings
ChurchKey Washington, D.C. New Luther chicken sandwich
Lucy's Fried Chicken Austin, Texas Fried Chicken
Italian Eats
88 od 222 26.6.2018 13:31

"Pizza Napolitana Quatro Carne" – topped with homemade chunky tomato

Isola Pizza Little Italy, San marinara, (made with San Marzano tomatoes, basil, sea salt and olive oil),
Bar Diego, California Calabrese sausage, spicy salami, fennel sausage, guanciale (cured pork
jowl), pancetta, and fresh mozzarella, baked in a wood-burning oven.
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.
"Spiedini Prosciutto" – (meaning "skewers") chicken breast strips marinated

in Zia's award-winning salad dressing, battered in spiced breadcrumbs,
skewered, and grilled over an open flame, topped with picada sauce (made
with water, white wine, chicken broth, lemon juice and butter), mushrooms
Zia's On The The Hill, St. and prosciutto ham, finished with shredded Provel cheese. "Toasted
Hill Louis, Missouri Raviolis" – local cheese raviolis, dipped in egg whites, breadcrumbs and
grated parmesan cheese, deep-fried served with a side of homemade
marinara sauce (made with chopped onions sautéed in olive oil, fresh and
granulated garlic, black pepper, salt, basil, sugar, water, and three types of
tomatoes: chunk, sauce and paste).
"Aperto (Open-Face Ravioli)" – homemade ravioli sheets (made with double

zero flour imported from Italy, durum wheat, semolina flour, salt, and egg
North End,
Terramia yolks), layered with a lobster puree (made from Maine lobster claw meat,
Boston,
Ristorante garlic, olive oil, and mascarpone cheese), zucchini, Yutan scallops and
Massachusetts
shrimp, shallots, sautéed in white wine, cherry tomato juice, cream and
lobster mascarpone puree, garnished with parsley and basil oil.
"Stuffed Calamari" – whole calamari stuffed with a mixture of eggs, parsley,

garlic, grated parmesan and breadcrumbs, cooked in homemade tomato
gravy (made from tomatoes, garlic, onions, and secret spices), excess filling
Leo's Hoboken, New
is rolled up into an egg ball, served with angel hair pasta. "Mussels Fra
Grandevous Jersey
Diavolo" – fresh mussels and shrimp, sautéed in olive oil garlic, red peppers,
and white wine, served over linguini, and covered in red sauce and grated
parmesan.
"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).
"Cioppino" – clams, mussels, calamari, shrimp, wild salmon, branzino,

Petrale sole, Dungeness crab, Main lobster are sautéed in olive oil, garlic,
white wine seafood stock, and homemade tomato sauce, garnished with
Trattoria Da San Francisco, parsley and garlic bread for dipping in the sauce. "Eggplant Parmigiana" –
Vittorio California Malanzana eggplants, sliced and deep-fried, layered with homemade
marinara sauce (made with boiled tomatoes, sautéed onions in olive oil and
fresh basil), mozzarella, parmigiana reggiano, topped with formaggio
cheese, and baked in the oven.
"Pappardelle al Sugo di Manzo" – homemade pappardelle paired with

piedmontese shoulder of shredded beef, (braised in olive oil, onions, garlic,
Quartino chianti red wine, Campania tomatoes, salt and black pepper) and topped
Ristorante & Chicago, Illinois with parmigiana reggiano. Gnocchi – blanched gnocchi (potato pasta)
Wine Bar sautéed in Taggiasca olive oil, sliced garlic, potatoes and green beans,
covered in homemade pesto, garnished with fresh arugula and sprinkled with
parmesan cheese.
BBQ Bliss
89 od 222 26.6.2018 13:31

"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.
"Babyback Ribs" – whole rack of babyback ribs coated in Italian dressing

(made with oil, onions, garlic and vinegar), rubbed in a secret mix of sweet and
spicy seasoning, grilled on high heat for 10 mins with oak and hickory charcoal,
Burn Co. Tulsa, then smoked in hickory wood for 3 hours, served on a wooden plank. "The
Barbeque Oklahoma Fatty" – bacon lattice with a hot link sausage rolled in mild breakfast sausage
meat and spicy ground sausage wrapped in another bacon lattice to make a
12-pound loaf, smoked for 2 hours, thickly sliced, drizzled with barbecue sauce
and served on a toasted bun.
Mighty "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
90 od 222 26.6.2018 13:31

Stone Cellar
Appleton, Wisconsin "Beer Mac and Cheese"
Brewpub
Nacho Mama's "Chicken Chesapeake Quesadillas" "Chorizo Con

Baltimore, Maryland
Mexican Queso"
Santorini Detroit, Michigan "Pastitzio" "Peynirli"
Jay's Stuffed
Plymouth, Michigan "Stuffed Burgers"
Burgers
Hell's Kitchen, Manhattan, New

Kashkaval Garden "Fondue" "La Religieuse Grilled Cheese Sandwich"
York City
Dino's Pizza Burbank, California "Five-Cheese Pizza" "Lasagna Pizza"
Big Cheesy New Orleans, Louisiana "Big Cheesy Grilled Cheese Sandwich" "Crawgator"
"Cock A Doodle Noodle Calzone" "Meat Me In St.

Sauce on the Side St. Louis, Missouri
Louis Calzone"
Iconic Eats
91 od 222 26.6.2018 13:31

"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.
Birthplace of the Mission Style Burrito: "Carne Asada Burrito" – large

hand-pressed flour tortilla stuffed with carne asada (lean flank steak, grilled
San
Taqueria La and chopped), 4 ounces of white cheese, Spanish rice, whole beans,
Francisco,
Cumbre lime-cilantro guacamole (made with lime juice, cilantro and local avocados),
California
hand-sliced pico de gallo, shredded lettuce, tomatoes, onions and cilantro,
rolled and wrapped in foil.
"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.
"Blue Corn Enchiladas" – chicken (stewed in onions, garlic, salt, pepper),

shredded and topped with red chili puree (made with dried red hatch chile,
onions, garlic, salt, black pepper, and water, blended and sautéed), green chili
Maria's New
Santa Fe, sauce (made with green hatch chili peppers, corn flour and water), shredded
Mexican
New Mexico melted cheese stacked on deep-fried blue corn tortillas. "Chile Relleno" –
Kitchen
roasted green chilies stuffed with pepper jack cheese, dipped in a white eggy
tempura batter, and deep-fried, topped with Christmas chili (red & red chilies),
melted cheese, and served with red rice and beans.
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
92 od 222 26.6.2018 13:31

"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).
"Pollo and Molé Poblano" – Puebla-style dish of half a chicken boiled in

chicken broth, smothering in mole (made with three different kinds of dried chili
peppers: chili ancho, chili mulato, and chili pasilla, spiced with toasted cloves,
Fonda San cilantro seeds, anise, fresh garlic, sesame seeds, chili seeds, peppercorn and
Austin, Texas
Miguel cinnamon bark, boiled tomatillos, deep-fried corn tortilla chips, almonds
raisins, and pumpkin seeds, and pieces of stale bread, blended with chicken
stock and simmered with Mexican chocolate), garnished with sesame seeds
and served with white rice.
"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.
93 od 222 26.6.2018 13:31

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.
Surf and Turf
94 od 222 26.6.2018 13:31

"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.
Steak, Seafood & Sports: "Carpetbagger Steak" – 12-ounce fillet mignon

(seasoned with signature four peppercorn rub of black, white, pink and
green pepper, salt, rosemary and garlic), grilled and stuffed with deep-fried
Broadwater oysters (dredged in buttermilk and a spice mixture of paprika,
Dantanna's Buckhead, cayenne and garlic) and topped with two sauces: rich béarnaise
Surf & Turf Atlanta, Georgia (Hollandaise sauce of egg yolks, butter, salt, pepper, lemon juice, hot sauce
and Worcestershire sauce, white wine and tarragon reduction) and acidic
marchand de vin (made with caramelized shallots, cabernet, veal demiglace,
and butter), served with steamed asparagus, broccoli and a choice of
mashed potatoes or mashed sweet potatoes.
"Barbecue Shrimp and Grits" – heads-on Gulf shrimp sautéed with

barbecue sauce (made from garlic, shallots, lemon juice, rosemary, hot
Ralph
New Orleans, sauce, cayenne pepper, butter, Worcestershire sauce, beer and heavy
Brennan's
Louisiana cream), sautéed andouille sausage, served over cheddar and pumpkin grits
Red Fish Grill
(made with Southern stone ground grits, heavy cream, local roasted
cheddar pumpkin puree, and cheddar cheese), garnished with scallions.
"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.
95 od 222 26.6.2018 13:31

Spanish tapas bar: "Paella Valenciana" – paella featuring marinated shrimp,

clams, mussels, dry chorizo, and chicken thighs cooked in Spanish olive oil,
garlic, chopped onions, sofrito (tomatoes cooked down with onions and
Toro Tapas Boston,
garlic), red peppers, green onions, pimenton (Spanish smoked paprika),
Bar Massachusetts
saffron, bomba or calasparra rice, chicken, lobster and vegetable stock,
and peas, drizzled with olive oil served in the same pan its cooked in for the
socarrat (rice that sticks to the pan).
Season 10 (2017)
Note: These episodes aired from January 22 - May 14, 2017.
Vegas Baby!
96 od 222 26.6.2018 13:31

"Tomahawk Ribeye" – 50-ounce 40-day aged tomahawk-cut bone-in

Imperial Wagyu ribeye, topped with olive oil, salt, and cracked black pepper,
Planet
broiled and coated with a cold-smoked bleu cheese crust, sliced tableside
Strip House Hollywood, Las
and served with a whole roasted garlic clove and black truffle creamed
Vegas, Nevada
spinach (in a truffle béchamel made with shallots, butter, flour, milk, heavy
cream, parmesan and truffle butter, garnished with shaved black truffles).
"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.
"Lobster Paella" – made on an orange wood-burning paella oversized open

fire pit, 1½ pound Maine lobsters cooked in a large pan with olive oil, sepia
The
sofrito (a paste made from cuttlefish, tomatoes, bell peppers, pimento and
Cosmopolitan,
Jaleo garlic), samora (made from Nora chilies, pimenton, garlic and tomatoes),
Las Vegas,
seafood stock, salt, saffron, and Spanish Bomba rice. "Secreto Iberico" –
Nevada
("secret steak", a piece of pork from a Spanish pig that only eats acorns),
cooked over olivewood coals, sliced and sprinkled with Moldon salt.
"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.
"Red Velvet Chicken & Waffle Sliders" – chicken breasts marinated in

buttermilk, dredged in seasoned flour (paprika, onion powder, kosher salt,
and granulated garlic), deep-fried, topped with chopped romaine lettuce with
remoulad (made from capers, cornichons, roasted red peppers, paprika,
Fremont Street,
lemon juice and cayenne peppers) red velvet waffle buns, and drizzled with
Therapy. Las Vegas,
Canadian maple vanilla bean syrup, skewered with a pickle. "Mac and
Nevada
Cheese Croquettes" – elbow macaroni and 10-year aged cheddar, shaped
into cakes, deep-fried and served on top tomato bacon jam (made with
Roma tomatoes, sugar, mustard seed, water, salt, cayenne pepper, and
chopped bacon), and topped with sriracha aioli, garnished with chives.
"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.
97 od 222 26.6.2018 13:31

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.
Here's the Beef
98 od 222 26.6.2018 13:31

Dalessandro's Roxborough, "Mushroom Cheesesteak" – fresh-cut, think-sliced ribeye steak, chopped

Steaks & Philadelphia, and grilled on the flattop, topped with white American cheese, sautéed
Hoagies Pennsylvania mushrooms, and an on locally baked semi-soft roll.
"Porterhouse For Two" – aged and butchered in-house steaks:

porterhouse—two steaks in one (strip and filet), seasoned with salt, cooked
New York City, on a charcoal grill in a brick oven, filet is cut off the bone, strip is cut into
Gallaher's Bar
New York slices, and topped with clarified butter. "Tomahawk Ribeye" – lone-bone
tomahawk-cut ribeye, seasoned with salt, chargrilled, served sliced with the
bone on the side.
"Smoked Beef Brisket" – unseasoned beef brisket slow-smoked for 13

hours with hickory wood, sliced and served with buttered Texas toast, and
Smokin' Joe's Davis, your choice of sides including, fries, baked beans, mashed potatoes, fried
Rib Ranch Oklahoma okra and coleslaw. "Smoked Ribeye" – ribeye (seasoned with salt, pepper,
garlic, onions and sugar), smoked for three hours, sliced into 20-ounce
steaks and served with au jus.
All-American burgers with a Japanese twist (fuku = luck): "Buta Burger" –

ground beef (marinated in mirin or Japanese rice wine, sesame oil, sake,
garlic powder, black pepper, soy sauce, sugar and yuzu lime), formed into
balls, smashed on flattop to make patties, topped with American cheese,
buta ('pig') Applewood-smoked bacon, Japanese beer barbecue sauce,
Las Vegas, homemade pickled red onions, wasabi mayo, and kizami shoga (shredded
FukuBurger
Nevada pickled ginger), on a butter-toasted brioche bun. "Tamago Burger" – beef
patty topped with homemade teriyaki sauce (made with soy sauce or
shoyu, chicken stock fat, sugar, sake, and rice wine vinegar), a fried egg,
crunchy fried onions, wasabi mayo, and 'Japanese fairy dust' (furikake—a
blend of toasted black and white sesame seeds, sugar, salt and kizami nori
or shredded seaweed) on a buttered brioche bun.
Located in an old cotton gin built in 1868. "Gristmill's Chicken-Fried Steak" –

4½ -ounce, hand tenderized certified Angus beef cutlet (double dredged in
seasoned flour, coarse black pepper, seasoned salt, and secret spices,
then buttermilk and back into the flour), deep-fried and topped with
Gristmill River
homemade white gravy (made with milk, butter, seasoned flour, chicken
Restaurant & Gruene, Texas
base and spices), served with mashed potatoes. "Steak Guadeloupe" –
Bar
dish named after the Guadeloupe River, a 12-ounce ground chuck steak
patty, sprinkled with season salt, grilled on the flattop, and topped with
pickled jalapenos, chopped red onions, spicy queso, and melted shredded
Monterey jack cheese, garnished with kale and lemon.
"Carne Asada Burrito" – carne asada (thin-sliced top sirloin marinated in

Mission 'sabor' or 'flavor', beer and secret spices), chargrilled and sliced into a
District, San 13-inch toasted flour tortilla stuffed with melted Monterey jack cheese, fried
La Taqueria
Francisco, pinto beans, avocado, pico de gallo and green hot sauce. "Secret Menu:
California Carne Asada Tacos" – carne asada topped with pinto beans, avocado, sour
cream and salsa, on one toasted flour tortilla and one corn tortilla.
"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
99 od 222 26.6.2018 13:31

red chili, garlic and thyme, cooked into an immersion circulator for two
hours, finished on the grill, sliced and served with roasted garlic cloves.
Feasting at the Fair
100 od 222 26.6.2018 13:31

Rex’s Makin’ Bacon – "Bacon-wrapped Deep-Fried Green Chili

Cheeseburger" – beef patty seasoned with salt and pepper, cooked low
and slow on the flattop, topped with American cheese and sautéed green
chilies, served on a bun; the whole thing is wrapped in bacon and
deep-fried. "Bacon-Topped Tater Nachos" – thin-sliced potatoes (flour,
egg-wash, and coated with cracker meal), deep-fried and topped with
Texas-style chili con carne (made with red chilies, ground beef and pinto
beans), queso cheese sauce, bacon, and roasted green chilies.
New Mexico Albuquerque,
State Fair New Mexico Casa Dog – "Deep-Fried Enchilada Chili Dog" –bacon-wrapped foot-long
deep-fried beef hot dog, rolled in a cheese-line corn tortilla and topped
with bean chili (seeded red hatch chilies soaked in water, blended with
garlic salt and beef stock) and red chili sauce, garnished with melted
cheese, chopped tomatoes and onions, served on a butter-toasted
foot-long bun.
Native Café – "Indian Frybread Tacos" – deep-fried dough topped with
red chili con carne with beans, shredded lettuce, tomatoes, cheese and
chopped white onions.
New England Craft Beer Pub – "Irish Nachos" –deep-fried ‘frips’,

(potatoes thinly sliced wavy-style, seasoned with house spice—dill, Cajun
seasoning, oregano, thyme, basil, sugar and salt), topped with shredded
corned beef (black angus short rib, brine in-house with pink curing salt,
sugar, water, and house pickling spice—cinnamon, clove, star anise,
sugar, garlic, mustard seed, salt and pepper), hot cheddar cheese
sauce, sour cream and salsa, sprinkled with shredded cheddar.
Yankee Boy – "Yankee Boy Lobster Roll" – Maine lobster boiled and
steamed, shelled for 3 ½ ounces of claw, knuckle and tail lobster meat,
sautéed in clarified butter, served on a butter-toasted New England-style
hot dog roll. "Surf and Turf Mac and Cheese" – mac and cheese (shell
Eastern pasta topped with sauce made with cheddar cheese, heavy cream, and
States Springfield, black pepper), one half topped with buttered lobster meat garnished with
Exposition Massachusetts cracker crumbs and parmesan cheese, and the other half with pulled
(The Big E) pork (slow smoked with secret seasoning for 8–10 hours), garnished with
brown sugar and barbecue sauce.
Moolicious Farm – "Moo-Nut" – an ice cream filled glazed donut: your
choice of soft serve (vanilla, chocolate or twist), choice of wet topping
(marshmallow, caramel, hot fudge, peanut butter, pineapple, strawberry,
or black raspberry sauce), and choice of dry topping (sprinkles,
chocolate or peanut butter chips, candy pieces, or cream cookie
crumbles). "Blueberry Pierogi Sundae" – a marshmallow and pierogi from
local Millie’s Pierogies (soaked in melted butter and coated with
cinnamon-sugar) at the bottom of a waffle cone topped with soft serve,
homemade blueberry sauce, and fresh whipped, sprinkled with cream,
cinnamon-sugar, and wild blueberries.
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
101 od 222 26.6.2018 13:31

(seasoned with salt, pepper, lemon juice and oil), pickled carrots (made
with shredded carrots, salt, sugar, rice wine vinegar and sesame seeds),
and kimchi, drizzled with gochujang (Korean hot sauce).
Food with a View
Salvation Taco Midtown Manhattan, New York City Pepillo Carnita Tacos, Chicken Tinga Tacos
Elote Cafe Sedona, Arizona Smoked Pork Cheeks
Bourbon Street, New Orleans,

Nola Cookery Redfish Lafourche, Cajun Poutine
Louisiana
Strand House Manhattan Beach, California Wild Boar Pizza, Tart Flambé
Stratosphere Las Vegas, Las Vegas,

Top of the World Lobster Thermador
Nevada
Dimitri's on the Mediterranean Seafood Pasta, Char Grilled

Tarpon Springs, Florida
Water Octopus
River Roast Chicago, Illinois Whole Roasted Chicken, Smoked Pork Rack
The Granary Jackson Hole, Wyoming Wild Boar Saltimbocca
Passport on a Plate
102 od 222 26.6.2018 13:31

Established 1875: "Schweinshaxe" – traditional cured bone-in pork shank

(brined for 3 ½-hours with sugar, kosher salt, curing salt, pickling spice,
granulated garlic and dunkel or dark beer), roasted in oven, topped with
demi-glace and served with a homemade potato dumpling garnished with
Old Town Germantown, chives, sauerkraut, and red cabbage. "Bavarian Onion Soup" – three kinds
beer Hall Wisconsin of onions (yellow, Bermuda and Vidalia), cooked with fandur (German sweet
& sour seasoning), adobe, white pepper, and secret spice, magi (German
liquid seasoning like soy sauce), dunkel beer, and veal shank stock, served
in a crock pot and topped with pretzel bites, and Emmentaler melted Swiss
cheese, butterkase cheese, paprika and chives.
"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.
"Honey Apple Prawns" – market-fresh deep-fried prawns in a sauce (made

from salt, pepper, lemon juice, and condensed milk) topped with deep-fried
Chinatown, San
House of apple slices, served on a bed of baby bok choy salad (made with garlic, chili
Francisco,
Nanking flakes, ginger, scallions, and oil, garnished with cilantro. "Noodle Tower" –
California
three-stories of crispy fried noodles, layered with beef, chicken, shrimp,
onions, peppers, in a spicy chili sauce.
"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.
"Chicken Tapaka" – Cornish game hen, butterflied, and marinated in garlic

and oil for one day, seared in a pan with a five-pound weight, and roasted in
Masha & Brooklyn, New
oven, served with carrot slaw (made with shredded carrots, salt, black
The Bear York
pepper, coriander, cumin, garlic, and vinegar, covered in hot onion-infused
oil), and dill & garlic home-fries.
"Saganaki" – kefalograviera or kasseri cheese (hard goat or sheep's milk

cheese), cut into triangles, dipped in milk and flour, grilled on a skillet and
served with a shot of brandy to flambé tableside with a squeeze of lemon.
Tarpon Springs,
Mykonos "Moussaka" – ground beef sautéed in chopped onions, garlic, pepper, bay
Florida
leaves, and cinnamon sticks, layered in a pan with grilled eggplant, topped
with a béchamel (made from eggs, cream, Pecorino Romano cheese),
browned in oven, cut and served in a square garnished with basil.
Established 1788: "Seafood Pot Pie" – sautéed shrimp in an 'imperial sauce'

(made with heavy whipping cream, parsley, green onions, chives, fresh
crabmeat, house season blend (oregano, basil mint, and secret spices), and
The Original French Quarter,
white wine), served over baked puff pastry, topped with shredded parmesan
Pierre New Orleans,
cheese. "Shrimp and Crawfish Pistolettes" – fresh Gulf shrimp and local
Maspero's Louisiana
crawfish sautéed trinity (green bell peppers, white onions and celery),
tomato paste, crab boil, heavy cream, cheddar cheese, and green onions,
served on small deep-fried French rolls or pistolettes.
"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
103 od 222 26.6.2018 13:31

mashed potatoes and gravy.
Stuffed
Screamin' Demon Burger, The Fat Elvis

The Squared Circle Chicago, Illinois
Burger
Vesuvio stuffed pizza, Zeppoli di San

Verde Baltimore, Maryland
Zanobi (fried pizza puff)
Boone's Fish House and

Portland, Maine Baked Stuffed Lobster, Stuffed Haddock
Oyster Room
The Stuffed Baked Potato

Houston, Texas Swamp Monster, The Beast
Factory
Lolita's Restaurant San Diego, California Two-in-one-Burrito, The California Burrito
Giovanni's Ristorante Detroit, Michigan Lasagna al Forno
Central Gyros Chicago, Illinois Gyro Sandwich, Dolmades
North Beach, San Francisco, San

Calzone's Lasagna Calzone, Italian potstickers
Francisco, California
Taste of the Town
Armadillo Palace Houston, Texas Venison Chili, Fritos Pie
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
Rum and ginger-glazed pork belly po'boy, Seared

Killer Poboys New Orleans, Louisiana
Gulf Shrimp po'boy
North End, Boston, Boston,

Neptune Oyster House New England Clam Chowder
Massachusetts
Cars Sandwiches and

Ramsey, New Jersey Fat Reptar Sandwich, Fat Cowboy Sandwich
Shakes
Pappy's Smokehouse St. Louis, Missouri St. Louis style ribs, Pulled Pork Sandwich
The 5-8 Club Minneapolis, Minnesota Juicy Lucy
Trejo's Cantina is owned by Danny Trejo
All-American Classics
104 od 222 26.6.2018 13:31

"Hot Honey Chicken and Waffles" – chicken (brined for 24 hours in

home-brewed sweet tea, water, salt, pepper, garlic powder, dried thyme,
oregano, bay leaves and sage), double-dredged in all-purpose flour
(seasoned with cornstarch, salt & pepper, thyme and paprika), dipped in
Lower East
buttermilk, and deep-fried, served on top of a cherry waffle (made with dried
Side, New
Sweet Chick cherries soaked in apple cider vinegar, egg whites and batter), topped with
York City, New
cayenne-infused honey and dusted with powdered sugar. "The General" –
York
fried chicken smothered in General Tso’s sauce (made with sesame oil, garlic,
scallions, ginger, bourbon, orange juice, brown rice wine, soy sauce, brown
sugar, and chile de arbol) on top a waffle (made with rice flour and broccoli),
sprinkled with scallions.
"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.
Restaurant is inside a restored barrel-shaped building and the café is inside a

dog-shape building from the 1920s: "Sloppy Joe" – ground beef and pork
(seasoned with onions, jalapeno peppers, bourbon, chili powder, cumin, San
North
Idle Hour Marzano tomatoes, and ketchup), topped with shredded aged white cheddar
Hollywood, Los
(Bulldog cheese, on a toasted brioche bun, and served with hand-cut fries and a pickle
Angeles,
Café) spear. "Sloppy Fries" – hand-cut fries topped with pulled pork (seasoned with
California
salt, pepper, cumin and chili powder) smoked for 6-hours with local white oak,
cooked with a Carolina-style mustard and vinegar-based barbecue sauce,
white cheddar, served in a mini cast-iron skillet.
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.
"American Cheeseburger Pizza" – hand-tossed pizza dough topped with

homemade tomato sauce (made with crushed tomatoes, garlic powder, dried
Pappo's
St. Louis, basil and parmesan cheese), freshly ground mozzarella cheese, chunks of
Pizzeria &
Missouri ground beef, smoked bacon, shredded cheddar cheese, and oregano-based
Brew Co.
secret spices, baked in the oven and topped with pickle chips, served with a
side of yellow mustard and ketchup.
"Foot-Long Triple Cheese Grilled Cheese with Tomato Soup" – sideway-sliced

loaf of bread, butter-toasted on the flattop, on one side layered with slices of
Wabash cheddar and the other side, Muenster cheese and American cheese, served
The Scout
Avenue, with tomato soup dip (made with pureed tomatoes, butter, heavy cream and
Waterhouse
Chicago, fresh basil). "Short Rib Grilled Cheese" – triple cheese foot-long grilled
+ Kitchen
Illinois cheese sandwich layered with shredded short rib roast meat (cooked in a
sauce made with bell peppers, carrots, red onions cooked in beef stock and
red wine) and sautéed onions and peppers.
105 od 222 26.6.2018 13:31

"The Doginator" – bacon-wrapped deep-fried hot dog (all-beef dog in a

Dirty Frank's
Columbus, natural casing) topped with cropped beef brisket (pot roast-style) in a
Hotdog
Ohio house-made barbecue sauce, cheddar cheese and beer-batted onion rings on
Palace
a poppy seed bun, served with a side of tater tots.
Sausage Kings
106 od 222 26.6.2018 13:31

"The Milwaukee" – house-made cheddar bratwurst (made with high-quality

beef and pork, two-year aged cheddar and secret spices), grilled on a
flattop, then grilled on a chargrill, and topped with homemade cheese
Bay View,
sauce, shredded Hook cheddar and deep-fried cheese curds, served on a
The Vanguard Milwaukee,
toasted bun. "Thai Breaker" – bratwurst (made with beef, lemongrass, fish
Wisconsin
sauce, galangal, fenugreek), topped with shredded lettuce and carrots and
fried wonton wrappers, served on a toasted bun slathered in Thai peanut
sauce.
"Diavolo Pizza" – a Calabrese-style pizza, Neapolitan sourdough, topped

with olive oil, thyme, chopped garlic, fresh mozzarella, crumbled fennel
sausage, jalapeno slices, and nduja (a spicy, spreadable Italian sausage
made with pork butt, pork shoulder, pork fat, prosciutto heel, Calabrese
Fort Point,
chili paste, dolce chili paste, roasted red peppers, smoked paprika, sea
Pastoral Boston,
salt, and white wine), and fromage blanc (French sour cream), baked on a
Massachusetts
wood-fire burning oven. "Hawaiano Pizza" – sourdough topped with fresh
pineapple slices roasted with vincotto syrup (sweet and tangy red wine
reduction), uncooked tomato sauce, fresh oregano, fresh buffalo
mozzarella, grated parmesan cheese, and Calabrian nduja sausage.
"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.
107 od 222 26.6.2018 13:31

"Picante Bocadillo" – (a.k.a. 'spicy sandwich') Spanish chorizo picante

(made in their factory in Queens with pimento de la vera or smoky
New York City,
Despaña paprika), grilled and topped with thin-slices mahon (Spanish cow cheese),
New York
pickled guindilla peppers, sliced tomatoes and garlic aioli (made with fresh
garlic and olive oil), served on a panini-pressed roll.
"Fried Chicken Sausage" – chicken sausage (made with chicken thighs

grinded with secret seasonings, cased inside its skin), doubled dredged in
Banger's seasoned flour and buttermilk spiced with hot sauce, deep-fried and
Sausage Rainey Street, topped with country milk gravy on a bed of mashed potatoes, served with
House & Beer Austin, Texas a drop biscuit with honey butter. "The Turducken" - turducken sausage
Garden (made with fresh ground turkey, duck and chicken in a house-stuffed
casing), char-grilled and topped with caramelized onions and horseradish
remoulade, served on a Czech kolache roll.
Pub Grub
108 od 222 26.6.2018 13:31

"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.
109 od 222 26.6.2018 13:31

"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
110 od 222 26.6.2018 13:31

"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.
"The Monster" – a sandwich consisting of seven meats (choice of ham, turkey,

chicken salami, pepperoni, roast beef, pastrami, or corned beef) and two
Oak Park,
cheeses (choice of American, Provolone or Colby) and veggies (choice of
Ernie's Michigan,
tomatoes, lettuce, onions, bell peppers, cucumber, pickles, jalapeno, or banana
Market (outside
peppers)—all cut fresh on the meat slicer by colorful owner Ernie Hessan—and
Detroit)
choice of toppings (mustard, mayo, or oil & vinegar, and secret 'love spice') on
an onion-dappled Kaiser roll.
"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.
‘Nature’s Kitchen’: "Tiramisu Pancakes" – eight stacked tiramisu-flavored

pancakes (made with clarified butter, egg yolks, egg whites organic flour, cocoa
powder, sugar and baking powder), topped with mascarpone sauce (made with
mascarpone cheese, powdered sugar, Italian espresso and American maple
Gaslamp
syrup), and drizzled with house-made espresso maple syrup and chocolate
Quarter, San
Café 21 sauce, garnished with sliced strawberries and cocoa powder. "California
Diego,
Greenin’ Bloody Mary" – juiced Mexican tomatillos and American green
California
tomatoes, mixed with horseradish, crushed peppers and vodka, stacked with a
garnish of organic veggies and pickled cabbage, and apples, topped with a
grilled cheese sandwich (made with freshly baked organic rustic sour dough,
buttered and grilled with three kinds of cheeses).
"Six-Way Chili" – al dente spaghetti topped with a Mediterranean spiced meat

sauce (made with freshly lean ground beef, diced onions, salt, garlic powder,
Blue Ash water, tomato paste and secret spices—including cinnamon, thicken with a
Chili Cincinnati, cracker mixture), chopped white onions, kidney beans, shredded cheddar
Restaurant & Ohio cheese, and beer-battered deep-fried jalapeno slices. "No Feakin' Way" – chili
Cocktails challenge of eight-pounds of the four-way chili (2 ½-pounds of spaghetti, 2-½
pounds of chili, 2-pounds of cheese, and deep-fried jalapenos), served on a
111 od 222 26.6.2018 13:31

silver platter and eaten in 60 minutes.
"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.
Like Mama Made
112 od 222 26.6.2018 13:31

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.
"Classic Spaghetti and Meatballs" – homemade meatballs (made with chopped

veal, salt, pepper, chopped garlic, fresh parsley, two eggs, parmesan cheese,
Midtown, breadcrumbs, fresh basil, and Italian bread soaked in milk and water), rolled
Patsy's Italian New York into baseballs, deep-fried, and sautéed in house tomato sauce (Southern
Restaurant City, New Neapolitan style with basil and chopped onions), tossed with spaghetti and
York sprinkled with grated parmesan cheese. "Chicken Parmesan" – chicken breast,
dredged in flour, eggs, and breadcrumbs, deep-fried and topped with tomato
sauce, melted mozzarella and parmesan.
"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.
Singapore cuisine: "Seafood Laksa Soup" – a seafood curry soup (made by

blending Fresno chili peppers, onions, lemongrass, macadamia nuts, dried
shrimp and galangal, coconut milk, chicken stock, sugar, salt and a laksa leaf),
San cooked with clams, prawns, mussels, served in a bowl with rice noodles,
Straits
Francisco, topped with hard boiled eggs, cucumbers, scallions and sambal (sweet & spicy
Restaurant
California chili paste). "Mi Goreng" – a spicy street noodle dish (cooked in a wok with chili
oil, scrambled eggs, fried potatoes, fried tofu, tomatoes, sugar, shrimp, sambal
chili sauce, egg noodles, fish sauce, cabbage, black pepper, and raw bean
sprouts), topped with cilantro, fried shallots, jalapenos and a lime.
"Hot Chicken Eggs Benedict" – boneless chicken cutlets (marinated in

buttermilk, pickle juice and egg; battered in breadcrumbs, deep-fried, and
sauced in award-winning chicken spice with lemon juice), topped with poached
Edgefield,
Sky Blue eggs on top of chicken spiced buttermilk waffles, covered with maple
Nashville,
Café Hollandaise sauce, and pico de gallo, garnished with chicken spice and
Tennessee
microgreens, served with home fries. "Em's Bowl" – homemade biscuits (made
with flour, brown sugar, cold butter, shortening, and buttermilk), topped with
home fries, scramble eggs, sausage gravy, cheese and pico de gallo.
"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).
113 od 222 26.6.2018 13:31

"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.
Better With Bacon
114 od 222 26.6.2018 13:31

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. "" –
Sublime Cuts of Bacon: "Bomb Sandwich" – a slice of signature 5-pound bacon-

wrapped bomb meatloaf (50/50 mix of ground beef and pork, eggs, cracked
black pepper, Worcestershire sauce, sriracha, cumin, garlic powder and
parsley, stuffed with house-cured, topped with house-made barbecue rib wet
Kaiser Tiger
West Loop, rub, house-smoked pepper bacon, drizzled with homemade "beerbecue" sauce,
Sausage,
Chicago, weaved with 14 slices of house-cured thick bacon and rubbed with brown
Bacon &
Illinois sugar), smoked for three hours and sliced, topped with pepper jack cheese,
Beer
red onion, lettuce and tomatoes on a toasted bun. "Bacon Grenades" – same
meat from the meatloaf bomb, rolled into small meatballs, individually wrapped
with Applewood smoked bacon, dipped in a light beer batter made with pale
ale, deep-fried and served with spicy ketchup-based dipping sauce.
"Kentucky Fried Bacon" – Applewood-smoked bacon slab confit in bacon fat,

dredged in egg wash, flour and panko breadcrumbs, deep-fried, served with a
side of deep-fried cheddar-stuffed grits arancini or Italian risotto balls (made
Hell's Kitchen,
with cream, milk, parmesan, goat cheese, sriracha, scallions, and bacon
New York
BarBacon crumbles, stuffed with cheddar), and butter & bacon fat biscuits, served with a
City, New
side of white sausage gravy in a personal cast iron skillet. "Bacon Loves
York
Lobster Roll" – chunks of pork belly bacon lardons (or fatty cubes) seared in a
skillet and fresh cooked Maine lobster chunks mixed with mayonnaise,
garnished with chives on a butter-toasted brioche roll.
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.
115 od 222 26.6.2018 13:31

"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
116 od 222 26.6.2018 13:31

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.
Korean-style chicken wings: "Jay’s Crisp Barbecue Wings" – brined for 24

hours in salt, sugar, secret spices and water, battered in buttermilk and
Chicago,
Crisp double-fried in a pressure-fryer and then an open fryer, tossed in gochujang
Illinois
(a Korean sauce made with soy sauce and sesame oil and secret spices),
and sprinkled with sesame seeds.
"Margherita Pizza" – Detroit-inspired square pan pizza cooked in rectangle

pans: a pound of dough topped with shredded mozzarella cheese,
homemade tomato sauce laid out in stripes, grated pecorino, baked in a
Williamsburg,
Emmy conveyor belt oven, garnished with burrata cheese, fresh basil and a drizzle
Brooklyn, New
Squared of olive oil. "Le Big Matt Burger" – thin gourmet beef patties sprinkled with
York
salt and grilled on a flattop, stacked, topped with white American cheese
slices, mizuna, and pickles, slathered with house special ‘Sammy Sauce’
(made with Indonesian sambal and aioli), on a butter-toasted pretzel bun.
"Rose Cardamom S'mores" – marshmallows (made with special syrup,

gelatin and water, flavored with cardamom, beet juice, vanilla extract, and
rose water), laid out on a sheet pan, baked and covered in powder sugar
The Bang
Nashville, and cornstarch, cut into inch squares, toasted and sandwiched between two
Candy
Tennessee homemade shortbread cookies sandwich spread with liquefied, tempered
Company
dark chocolate. "Maple Bacon Bourbon Marshmallows" – homemade
bourbon marshmallows half-coated with dark chocolate and topped with
candy bacon.
"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).
"Jambon et Gruyére" – a savory soufflé (ham and cheese), a Mornay sauce

Rise n°2 Houston, Texas (a classic French cheese sauce made from gruyere, parmesan, nutmeg,
salt, pepper, 40 egg yolks, Italian-style ham and egg whites), baked in a
117 od 222 26.6.2018 13:31

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
Hattie B's Nashville, Tennessee Hot Fried Chicken
Hubcap Grill Houston, Texas Sticky Sliders
Shredded Beef with Plantain Arepa, Slow

Hola Arepa Minneapolis, Minnesota
Roasted Pork Arepa
The Angry Crab Chicago, Illinois "Cajun Seafood" - served in a bag.
Valentina's Tex Mex

Austin, Texas Smoked Brisket Tacos, Real Deal Holyfield
BBQ
Little Saigon, Orange County,

The Loop Loop Shaped Churros
Westminster, California
Hell's Kitchen, Manhattan, New York

Sticky's Finger Joint Chicken Fingers
City
Pokpok Portland, Oregon Fish Sauce Wings, Thai Style Baby Rack Ribs
Carb Overload
118 od 222 26.6.2018 13:31

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.
21 varieties of "Jack's Best Chicken" – Deep-fried chicken culets named after

owner’s son Jack. 6-ounce chicken breast, pounded thin. Seasoned with salt,
pepper, garlic and onion powder, dunked in egg wash, and dredged in thick
coating of Italian breadcrumbs, deep-fried in a cast-iron skillet. "Mac Daddy" –
Jack's chicken topped with homemade chili (made with ground beef, garlic,
12th South, onion, seasoned with garlic powder, onion powder, chili powder, and cumin,
The Flipside Nashville, pureed tomatoes and tomato paste, local IPA beer, dark chocolate, and kidney
Tennessee beans) and mac & cheese (made with cubes of American cheddar and
Monterey Jack cheese is mixed with whole milk, blended with pasta shells),
served with a side of fries. "The Scooter" – Jack's chicken topped with their
tater tot nacho appetizer (tater tots mixed with chunks of avocado, diced
tomatoes, and pickled jalapenos, drizzled with warm cheese sauce and a
119 od 222 26.6.2018 13:31

squirt of buffalo sauce.
"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
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"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.
"100 Layer Popcorn Caramel Croissant Doughnut" – 135 layers of

Five croissant-style dough and sheets of butter, hand-cut, deep-fried and topped
Nashville,
Daughters with a popcorn glaze (made from popped popcorn, drizzled with melted
Tennessee
Bakery butter, salt, warm milk, strained and water and sugar are added), drizzled
with caramel and garnished with popped sorghum seeds (baby popcorn).
"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.
Known for their Buttermilk Old-Fashioned Doughnuts: "Peach Cobbler Ice

Cream Doughnut Sandwich" – a deep-fried wildflower honey-glazed yeast
Firecakes Chicago, rectangle doughnut covered with sweet cobbler crust (made from crumbled
Donuts Illinois old fashioned doughnuts, almond praline crumble and candied almonds),
surrounding a homemade bar of peach puree ice cream, and finished with a
drizzle of bourbon caramel.
"Xurros" – homemade Churros (Spanish-style fried dough made with imported

flour from Spain, mixed with hot water and salt), shaped into thin, long ridges,
dusted with cinnamon-sugar and served with sweet dipping sauces.
180 Xurros & Portland, "Chocolate Covered Xurros" – dipped in a semi-sweet chocolate and
Xocolata Oregon sprinkled with flake sea salt. "Xurro Relleno" – bite-sized churros stuffed with
crema catalana (creamy custard made with fresh vanilla beans, lemon and
orange zest), dipped in sugar and torched into a sugary shell, served with a
side of chocolate sauce.
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.
"Ron Burgundy Doughnut Burger" – a 1/3-pound all-beef grilled patty, topped

with two slices of American cheese, crispy bacon, a runny fried egg,
tomatoes, cilantro, spicy guacamole and mayo, served on two savory yeast
Gourdough's deep-fried doughnuts (insider tip: you can ask for glazed doughnuts). "Dirty
Austin, Texas
Public House South" – ½-pound cube steak, dredged in flour and secret spices, chicken-
fried, topped with a fried mashed potato pancake, smothered in white gravy
and cranberry habanero jam, sprinkled with parsley, and served on top of a
doughnut.
121 od 222 26.6.2018 13:31

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.
"The Zellagabetsky" – ("The Sandwich That’s Bigger Than Its Name") – an

Kenny &
eight-decker on special rye bread cut, layered with corned beef, pastrami,
Ziggy's Houston,
salami, turkey, roast beef, tongue, Swiss cheese, coleslaw, Russian dressing,
Delicatessen Texas
and red sweet peppers. (Challenge: If one person can finish this 3 ½ pound
Restaurant
sandwich without help, they will throw in a piece of cheese cake for free!)
"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.
"High Tops" – a fluffy puff of deep-fried doughnut-like dough (mix between

focaccia, pizza dough and doughnut dough) topped with savory and sweet
concoctions. "Gary Cooper High Top" – topped with fried chicken (chicken
Minneapolis, tenders in a brine of 12 hours in buttermilk, seasoned with salt, sugar, crushed
Hi-Lo Diner
Minnesota red chili flakes, rosemary and habaneros), dredged in seasoned flour,
buttermilk, and cornflakes (seasoned with ground pepper, kosher salt, cayenne
pepper, and garlic powder), deep-fried and served on glazed high top dough
topped with maple syrup, country gravy and micro greens.
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.
Established in 1953: "Dutch Baby" – a soufflé-style Dutch pancake. "Apple

The Original Pancake" – hand-sliced Granny Smith apples (cooked in clarified butter,
Portland,
Pancake cinnamon and sugar), topped with their German pancake batter (made from
Oregon
House eggs, heavy cream, water, sugar, flour, salt and secret ingredients), slowly
baked in the oven and served flipped out of the pan with apples on top.
Watson's 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.
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Hey Butter Butter
123 od 222 26.6.2018 13:31

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.
"The Slammer" – eggs scrambled in butter with American cheese, and

slices of bacon served in between a homemade round knish stuffed with
potato, onion, and butter, topped with a garlic knot-inspired secret sauce
Buffalo & Union Market,
called "Turnpike" made with two blocks of melted butter, chopped garlic and
Bergen Washington, D.C.
parsley. "In Your Face" – pan-fired rounds of sliced soppressata in butter, a
fried egg, fresh mozzarella, served in between a legit New York bagel,
spread with pesto and a pad of butter.
"Cinnascone" – a cinnamon roll and a scone; made with flour, baking

Buttercream powder, sugar, and nine-pounds of butter, spread in a sheet tray, filled with
Washington, D.C.
Bakeshop a layer of cinnamon, dark brown sugar, buttermilk and eggs, blow-torched,
rolled, cut and baked, topped with a cinnamon sugar glaze.
"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.
"Country Ham Biscuit" – chopped country ham served on a cheddar cheese

buttermilk biscuit (made with flour, a pound of butter, cream cheese, sharp
cheddar cheese from New York, and buttermilk), rolled out and stamped,
Callie's Hot topped with salted butter and baked, spread with a mustard butter made
Atlanta, Georgia
Little Biscuit with Dijon mustard and salted butter, smothered in a melted butter bath.
"Peach Shortcake Biscuit" – biscuit made with whole milk, double butter,
vanilla, filled with macerated peaches, and topped with a peach puree, and
sprinkled with turbinado sugar.
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
124 od 222 26.6.2018 13:31

infused with vanilla), garnished with sliver of almonds macerated vanilla

syrup, and pearl sugar, baked again and topped with powdered sugar.
California "Ham and Cheese Morning Bun" – stroked of sesame, sunflower and poppy
seeds are rolled into croissant dough, wrapped with grain mustard, smoked
ham and gruyere cheese and baked.
Noodle Nirvana
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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.
Home of the spaghetti on-the-go (served in a paper cone): "Bucatini

Amatriciana" – al dente bucatini pasta with thick chunks of pancetta
(sautéed with olive oil and garlic) and topped with tomato sauce imported
Spaghetti New York City, from Salerno, Italy (made with san Marzano tomatoes), sprinkled with fresh
Incident New York grated parmesan and chopped parsley. "Salchicha Y Broccoli Rabe" –
spaghetti with sweet Italian sausage (sautéed in olive oil, garlic, red pepper
flakes, broccoli rabe, and white wine), sprinkled with parmesan and cracked
black pepper.
Cajun-meets-Asian Cuisine: "Gulf Shrimp with Tapioca Noodles and Turmeric

Curry" – tapioca noodles (made with fine-ground durum flour, tapioca flour,
alkaline powder, eggs and water), sautéed Gulf shrimp, (tossed in a sauce
New Orleans, of spicy curry paste, ground turmeric, cilantro and mint). "Redeye Ramen" –
Mopho
Louisiana thin ramen noodles infused with coffee (tossed with bacon chunks (sautéed
with fresh garlic and diced shallots) and topped with redeye gravy (made
from pork stock, shrimp base, ground coffee, and lemon grass), garnished
with chopped mint.
"Chitarra Arrabbiata" – square-shaped chitarra noodles (made from a flour

Storico different kinds of flour, a dozen eggs, and olive oil), boiled in salted water
and tossed in a spicy sauce (made with tomatoes and fresh soft buffalo
Fresco Atlanta,
mozzarella), sprinkled with fresh parmesan. "Lasagna Bolognese" – green
Alimentari E Georgia
lasagna noodles (made with spinach juice), layered with béchamel,
Ristorante
Bolognese of ground veal, beef and pork, and a sprinkle of Grana Padano
cheese.
"Dangerously Good Food": "Phorrito" – pho (Vietnamese comfort noodle

soup) wrapped in a burrito: thinly sliced ribeye (poached in homemade pho
broth), vermicelli rice noodles, sautéed jalapenos, onions, and minced garlic,
Venice, chili sauce, hoisin sauce, cilantro, scallions, bean sprouts, and Thai basil
Komodo
California leaves, wrapped in a large flour tortilla. "Ramen Burrito" – thin ramen egg
noodles (tossed in shallot oil, deep-fried garlic, and onion and garlic
powder), topped with deep-fried sweet Chinese sausage, fried shallots,
green onions, and a fried sunny-side-up egg, wrapped in a flour tortilla.
"Carolina Barbecue Grill Cheese" – elbow noodles (tossed in a homemade

cream sauce—garlic-based, and seven types of cheeses; ranging from mild
G.C.D.C.
Washington, to sharp cheddar), topped with another four-cheese blend and breadcrumbs,
Grilled
D.C. baked in oven, layered with pulled pork topped with Carolina and Texas-style
Cheese Bar
barbecue sauce, bacon crumbles and pickled jalapenos between two slices
of butter-toasted sourdough bread.
"Seafood Cannelloni" – two rolled-up homemade lasagna noodles stuffed

with seafood stuffing (fresh lobster, scallops and shrimp, mixed with ricotta
East Boston, cheese), coated with a plum tomato sauce, baked in the oven, topped with a
Rino's Place
Massachusetts yellow bell pepper sauce (made with yellow bell pepper, onions and liquid
garlic) and drizzled with a house-made basil olive oil, garnished with
Pecorino Romano parmesan cheese.
"Hawaiian Prawns and Chorizo" – Italian pappardelle pasta (wide noodles)

tossed with spicy ground chorizo and four jumbo prawns (sautéed in olive oil,
The Pig & Chinatown, shallots, minced onions, garlic, clam juice, saffron broth, shrimp butter,
The Lady Honolulu, Hawaii manila clams), topped with sliced scallions. "Softshell Crab Cha Ca" – locally
caught softshell crabs (soaked in a traditional Vietnamese turmeric blend),
126 od 222 26.6.2018 13:31

dipped in froathy egg whites, rolled in flour, and deep-fried, served with thin
vermicelli rice noodles, topped with roasted peanuts, fried shallots, picked
veggies, fresh herbs and finished tableside with mantong bak sauce (made
with hints of pineapple, lime, ginger, and shrimp).
Wild & Wacky
127 od 222 26.6.2018 13:31

"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.
"Hangover Muff" – slow-smoked pulled "porkgasmic" pork butt, cured and

Atlanta,
Bone Lick BBQ 12-hour house-smoked bacon, ham, a sausage patty, two slices of white
Georgia
American cheese and a fried egg on buttered-toasted English muffins.
"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.
Owned by Chef José Andrés: "Reconstructive Olives" – the juice of two

different kinds of olives are blended in calcium chloride, then dropped into a
Beverly Hills,
The Bazaar solution of sodium alginate, turns into an orb and marinated in olive oil and
California
herbs. "The Floating Island" – a big ball of liquid nitrogen-frozen coconut
mouse, served with foie gras cotton candy lollipops.
"Backyard Barbecue Pizza" – large thin-crust pizza dough topped with

Philadelphia, baked beans, shredded cheddar cheese, hot dog chunks, baked in the
Pizza Brain
Pennsylvania oven, layered with purple cabbage coleslaw, garnished with potato chips,
and drizzled with yellow mustard.
"Tomahawk Ribeye with Bleu Cheese Crust" – 50-ounce 40-day aged

Planet
tomahawk-cut long bone-in Imperial Wagyu ribeye, topped with olive oil,
Strip House Hollywood, Las
salt, and cracked black pepper, broiled, and coated with a coat of
Vegas, Nevada
cold-smoked bleu cheese, sliced tableside.
"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 Monster" – thin slices of house-cured corned beef, homemade

New York City, pastrami and roast beef, fresh roast turkey breast, and mild Jewish beef
Sarge's Deli
New York salami, topped with lettuce, tomatoes, Russian dressing and house-made
coleslaw on a loaf of black-seed rye bread.
"Ace of Spades" – butter-seared jalapeno sausage, smoked beef brisket, a

fried egg, topped with creamy queso, sour cream and "Diablo Sauce"
Torchy's Tacos Austin, Texas (made with vegetable oil, diced onions, garlic, habanero peppers, tomato
sauce, vinegar, and salt, and garnished with cilantro), wrapped in a flour
tortilla.
"Flaming Wings" – deep-fried chicken wings in a lemon sauce (made with

butter, oregano, chili flakes, garlic, pepper, lemon zest, and lemon juice),
The Twisted
Chicago, Illinois then bourbon is poured over and its set on fire, served in a cast iron pan.
Spoke
"Breakfast of Champions" – a cocktail with heavy cream, bourbon, Irish
cream, topped with Captain Crunch cereal and whipped cream.
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
128 od 222 26.6.2018 13:31

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).
"Quadrupole Coronary Bypass" – 32-ounces of pure sirloin (four ¼-pound

patties on flattop and two ½-pounders on the grill), 27 slices of bacon, 28
Little Five
The Vortex Bar slices of American cheese, four fried eggs, grilled onions, and eight slices
Points, Atlanta,
& Grill of Texas toast—all stacked together with mayo and 12-inch skewers,
Georgia
served with 20 ounces of tatter tots and fries, and 16 ounces of 'cheese-
cheesy goo', garnished with bacon crumbles, served in a large bowl.
Food On Fire
129 od 222 26.6.2018 13:31

"Every Season of Every Year: "King Ribeye" – 2.2-pounds of ribeye

seasoned with salt, pepper and garlic oil (from roasted whole garlic
cloves), cooked over massive campfire grill with a mixture of hickory, white
King + Duke Atlanta, Georgia
oak and fruit wood, finished in the smoke box, sliced, and served with
smoked bone marrow, grilled sourdough, and grilled whole roasted garlic
with a side of bordelaise (deep red wine flavor sauce).
"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).
"The Diavola" – three-day rested homemade dough, topped with grated

Antico fresh mozzarella, tomato sauce (made with imported San Marzano D.O.P.
Napoletana Atlanta, Georgia tomatoes), sliced Italian piccante salami, Calabrian peperonicino (Italian
Pizza roasted red peppers), chili oil, and sliced buffalo mozzarella, baked in a
high-heat wood-burning oven.
"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.
"Pigferno Burger" – an Angus beef patty grilled on flattop, topped with

white cheddar cheese, braised spicy pulled pork butt, piled high with five
sriracha beer-battered onion rings drizzled with homemade habanero
barbecue sauce (made with blended jalapenos, habaneros, ketchup,
yellow mustard, secret spices, molasses, brown sugar, apple cider
Boston Burger Boston,
vinegar, and Worcestershire sauce), and habanero salsa (made with
Company Massachusetts
onions, tomatoes, habaneros, jalapenos, lime juice, salt, pepper and
cilantro) served on a butter-toasted bun, loaded with sriracha mayo.
"Boneless Pterodactyl Wings" – deep-fried chicken tenders coated with
teriyaki sauce, habanero salsa, jalapeno and chunks of pineapple, served
with a side of sriracha blue cheese.
"Smoked Andouille" – andouille sausage for 24-hours smoked in their

backyard smokehouse with a 75-year old recipe, smoked with local oak
Wayne Jacob's wood. "Red Beans and Rice" – (made with a roux of flour and oil,
LaPlace,
Smokehouse scallions, white onions, andouille, tasso (smoked spicy pork), red beans,
Louisiana
Restaurant water, chicken base, minced garlic, and Worcestershire sauce), served
with a scoop of rice on top, a whole char-grilled smoked andouille and a
piece of French bread.
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.
Food truck located in the Bay Area at farmers' markets: "Porchetta

Sandwich" – porchetta (Berkshire pork rubbed with lemon zest, garlic,
RoliRoti
San Francisco, fennel seeds, salt, marjoram, rosemary, lemon juice and pinot grigio),
Rotisserie &
California rolled up and cooked on the rotisserie for 4-hours with crispy skin, sliced,
Catering
topped with crispy skin pieces, onion marmalade, aurgula, and sea salt,
served on a toasted ciabatta bread.
Brain Freeze
130 od 222 26.6.2018 13:31

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.
"Canela-Cajeta Paleta" – paleta is a Mexican-style ice pop: cinnamon ice

cream (made with milk, cream, sugar, and canela—Mexican cinnamon),
poured into a square ice pop mold, frozen in a liquid bath, stuffed with a cajeta
West Village,
La New center (Mexican goat's milk caramel made with goat's milk, cinnamon and
New York City,
Yorkina vanilla beans). "Napoleon Paleta" – a secret ice cream base of chocolate
New York
(from Oaxaca), layered with a strawberry base (strawberries mixed with
vanilla beans from local farmer's market) and a vanilla base (vanilla beans
from Veracuz).
Thailand rolled ice cream: "Strawberry Cheesecake" –strawberries, graham

crackers smashed on an ice pan machine, flavored with a lemon juice base
(made from lemon zest and cream cheese) rolled into ice cream, topped with
Kremo Ice Atlanta,
chopped mangoes, strawberries, chocolate sauce and rainbow sprinkles,
Cream Georgia
served in a homemade waffle bowl. "The Kremo Bun" – Belgium dark
chocolate rolled inside a panini-pressed soft glazed doughnut, and topped with
cookies and cream crumbles, coconuts flakes and caramel sauce.
"Tchoupitoulas Sundae" – Named after a local long street: eight scoops of

New Orleans-inspired ice cream flavors; 'The Green Fairy' (made with
absinthe, sharp dark chocolate and candied orange peel), 'Mango Unchained'
(made with mangos, sweet-spicy whiskey and cayenne pepper and local
honey), 'Creole Cream Cheese' (a local favorite), 'Magnolia Flower', 'Black &
Gold Crunch' (named after the New Orleans Saints), 'French Vanilla' (with
The Creole New Orleans,
ground chicory root, chocolate sandwich cookies, and chocolate chips),
Creamery Louisiana
'Lavender Honey', 'Café Au Lait' (flavored with coffee and ground chicory), and
'Pink Nectar Sherbet' (made with almonds and vanilla beans); topped with
chocolate sauce, butterscotch sauce, crushed chocolate chip cookies, gummy
bears, whipped cream, rainbow sprinkles, wafers, and cherries, served in a
massive glass bowl. "Tchoupitoulas Challenge" – finish a whole bowl by
yourself and earn your name on a plague on the wall of fame.
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.
131 od 222 26.6.2018 13:31

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
132 od 222 26.6.2018 13:31

All-day brunch: "Ohayou Egg Skillet" – two sunny-side-up eggs, caramelized

onions, marinated mushrooms, and heritage Duroc pork, topped with ohayou
sauce (made with a roux of butter, flour, and milk; parmesan cheese, and
hondashi—powdered Japanese fish stock), covered with grated parmesan,
baked in the oven, and garnished with aonori—dried green seaweed, bubu
Koko Head Honolulu, Oahu, arare—micro rice crackers and katsuobushi—dried bonito (tuna loin) flakes,
Café Hawaii served in a hot cast iron skillet. "Volcano Eggs" – two eggs in a skillet filled
with fresh okra, green beans, tomatoes, and spicy Portuguese sausage,
topped with a sauce (made from onions, garlic, ginger, red jalapenos,
crushed red pepper chili flakes, tomato sauce, and honey), covered with
Vermont white cheddar cheese, drizzled with chili oil, scallions, and crispy
rice pellets.
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.
Bayou Brunch: "Biscuits and Debris" – two rounds of butter-toasted ‘Yankee

cornbread’ (cornbread with sugar in it), topped with two poached eggs,
boneless shredded beef short ribs (in its own beef jus), and finished off with
Carrollton New Orleans,
homemade Hollandaise (beaten egg yolks, white wine reduction, and butter,
Market Louisiana
spiced with hot sauce and cayenne). "Bruch Poutine" – thin-cut French fries
layered with melted cheddar cheese curds, and topped with chorizo gravy
and two fried eggs, garnished with green onions.
"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.
Handcrafted cream puffs: "Peanut Butter Stuffed Puff" – pate a choux

San Francisco, dough—a French pastry dough used to make eclairs (made with water,
Pacific Puffs flour, salt, butter, and 64 eggs in one batch of 300 for just the dough), baked
California
in the oven and stuffed with pastry cream (flour, milk, sugar, butter, eight
133 od 222 26.6.2018 13:31

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
134 od 222 26.6.2018 13:31

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.
"Pibil Carnitas Taco" – shredded pork shoulder (marinated in pibil sauce

Midtown, New made with lime juice, orange juice, annatto, cloves, oregano, and black
Salvation Taco York City, New pepper), covered in pork fat and slow-cooked in oven, topped with spicy
York avocado salsa (made with blended cilantro, avocado, tomatillos, serrano
peppers, onion, garlic and salt) on a flour tortilla.
"Buffalo Ribeye Steak" – a 12-ounce buffalo ribeye steak (rubbed with

Morrison,
The Fort granulated garlic, salt, pepper and sugar), char-grilled on an open-flame,
Colorado
and served with homemade pork-potatoes and green beans.
"Crawfish Cornbread" – cornbread mix (made from three-pounds of

Louisiana crawfish, yellow corn flour, salt, baking soda, a dozen eggs,
The Flying Gulf Shores,
sweet cream corn, onion, jalapenos, red & green peppers, cheddar and
Harpoon Alabama
Monterey jack cheeses, garlic, and cayenne), topped with a poached
egg.
"Cuban Sandwich" – sliced pork shoulder (roasted in mojo sauce made

Little Havana,
El Pub with sour orange juice and garlic), ham, Swiss cheese, pickles and
Miami Beach,
Restaurant mustard on buttered and pressed Cuban bread, topped with potato
Florida
sticks.
"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.
Barrel-shaped restaurant: "Sloppy Joe" – ground beef and ground pork

Los Angeles, (browned with San Marzano tomatoes, onions, jalapeno peppers,
Idle Hour
California bourbon, chili pepper, cumin, and ketchup) topped with aged white
cheddar on a toasted brioche bun.
"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.
Chow Down Meat Town
135 od 222 26.6.2018 13:31

"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 Porkster" – a 10-ounce 'rehab' sirloin and brisket patty, char-grilled,

topped with habanero-pineapple barbecue-sauced pulled pork (marinated in
Rehab Burger Scottsdale, apple-cider vinegar, salt and pepper), and two slices of cheddar cheese, on
Therapy Arizona a butter-toasted brioche bun. "Philly Cheeseburger" – beef patty topped
6-ounces of shave ribeye meat, two slices of provolone cheese, grilled
peppers & onions, and cheese sauce on a butter-toasted pretzel roll.
The Golden 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.
"Hot Fried Chicken" – chicken pieces marinated, rubbed in garlic, cayenne,

habanero, salt and sugar, and dredged in seasoned chicken flour (self-rising
Southern Hot cake flour with secret seasonings), deep-fried and soaked in habanero chili
St. Louis,
Chicken & oil and ‘magic spice’ rub, served on top of toast with pickles. "Chicken-Fried
Missouri
Sandwiches Steak" – 6-ounce tenderized round steak, dredged in chicken flour, beaten
eggs and buttermilk, pan-fried in butter on the flattop, and smothered
chicken gravy, garnished with chives.
"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.
Worth The Wait
136 od 222 26.6.2018 13:31

Famous Fried Chicken & Pork Chops: "Chicken-Fried Steak" – tenderized

cube steak, dipped in egg wash, (seasoned with salt, pepper and garlic, and
Mrs. White's secret spices), floured, deep-fried and smothered with secret-recipe chicken
Phoenix,
Golden Rule gravy, served with homemade mac & cheese (made with elbow macaroni,
Arizona
Café pepper, garlic and milk, shredded jack and cheddar), and green beans.
"Fried Pork Chops" – thin-cut pork chops, dredged in seasoned flour and
deep-fried.
Brioche Doughnuts: "Coffee Milk Doughnut" – brioche dough (made from

four, eggs, butter), rolled and shaped into doughnuts, deep-fried, dipped into
Providence, a coffee-milk glaze (made with coffee syrup) and crushed espresso beans.
PV Donuts
Rhode Island "Cereal Milk Doughnut" – brioche doughnut dipped in a glaze of sugar and
milk (steeped in ‘‘Fruity Pebbles’’ cereal overnight) and covered in fresh fruity
cereal pieces.
"Woodshop Pizza" – hand-stretched fermented pizza dough, topped with

Memphis-style barbecue sauce, shredded muenster, mozzarella, and
Union Clarkston, pecorino Romano cheeses, chopped beef brisket (rubbed with salt, pepper,
Woodshop Michigan paprika, garlic, and secret spices, smoked for 15 hours), pulled pork butt,
and smoked chicken (rubbed with brown sugar), and diced red onions,
cooked in a wood-fire pizza oven.
"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.
"Cereal Encrusted French Toast" – three thick-cut slices of egg bread

(dredged in egg batter and crushed corn flakes), grilled on the flattop,
Federal Hill, stacked and topped with sliced bananas, whipped cream, strawberries,
Blue Moon Café Baltimore, blackberries, blueberries and apple slices, dusted with powdered sugar and
Maryland cinnamon. "Frito Pie French Toast" – three slices of corn chip-encrusted
French toast topped with salsa verde, shredded cheese, crumbled chorizo,
shredded lettuce, black beans, sour cream, salsa roja, and extra corn chips.
"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.
Hawaiian-inspired cooking: "Grandma’s Fried Chicken" – (order a couple

days ahead of time) chicken pieces (brined, drained and soaked in
Ma'ono Fried buttermilk overnight, dipped in egg wash, dredged in soy sauce powder,
Seattle,
Chicken and toasted kombu seaweed powder, and shiitake powder), doubled deep-fried
Washington
Whiskey and seasoned with ma’ono umami seasoning (made with toasted seaweed,
toasted shiitake mushroom, and onido, tomato powder), served with white
rice, house-made one-week kimchi and chili sauce for dipping.
"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
137 od 222 26.6.2018 13:31

Monkey Bread Stuffed French Toast, King Kong 15

The Hungry Monkey Newport, Rhode Island
Egg Omelet
Mama's On The Hill St. Louis, Missouri Mega Meatball Plate
Mudgie's Deli Detroit, Michigan "Gutty" - a 6 Pound Deli Sandwich, Forget About It
Charleston Burger Charleston, South

Killer Beehive Burger, The Big Hurt
Company Carolina
German Style Pretzels, Beer Cheese Fondue, Das

Brat Haus Scottsdale, Arizona
Brats
Virgilio's Pizzeria and Wine

Littleton, Colorado "Virgilio" - a 28-inch pizza, Multe Carne Calzone
Bar
Dong Thap Noodles Seattle, Washington Pha
Blue Agave Baltimore, Maryland El Toro Grande Burrito, Bloody Mary
Season 12 (2017-2018)
Note: These episodes aired from August 27, 2017 - TBD.
Big Easy Eats
138 od 222 26.6.2018 13:31

"LaPlace" – thick-cut pork chop stuffed with andouille sausage (brined in

saltwater, dark beer, brown sugar, cane syrup, bay leaves, and creole
mustard), seasoned with olive oil and creole seasoning, seared on a
char-grill, bone crowned with onion rings and served on top of creole
Warehouse 'dressing' (cornbread stuffing made with celerly, onion, bell peppers, garlic,
Galliano
District, New creole seasoning, chicken stock, ham-hock stock and a whole ham hock) and
Southern
Orleans, a side of red beans, drizzled with 'tiger sauce' (a sweet and sour sauce).
Casual Dining
Louisiana "Crawfish Pasta Monica" – fresh fettuccini tossed in a cream sauce (made
with local crawfish tails, sautéed onions, garlic, white wine and heavy cream,
and braised trinity of onions, celery, and green peppers), creole seasoning,
parsley, and grated parmesan cheese, served with mozzarella cheese-
topped toasted garlic butter French bread.
"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.
139 od 222 26.6.2018 13:31

"Pasta Jambalaya" – penne pasta tossed in a sauce (made from trinity of

French onion, celery and green peppers, diced tasso and andouille sausages,
Café Giovanni
Quarter, New chicken thigh meat, local shrimp, vermouth, marinara sauce, brown sauce,
Creole Italian
Orleans fresh rosemary, Cajun blackening spices, Worcestershire sauce and lots of
butter).
Route 66
140 od 222 26.6.2018 13:31

Established in 1898, one of the oldest restaurants in the city: "Classic

Reuben Sandwich" – five-ounces of sliced-thin corned beef topped with
The Berghoff Swiss cheese, sauerkraut (made with sautéed chunks of Applewood-
Chicago, Illinois
Restaurant smoked bacon and caraway seeds, de-glaze with house lager), and
homemade Thousand Island dressing in between freshly baked and panini-
pressed caraway seed rye bread, served with potato chips and a dill pickle.
"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.
"The Mutha’" – par-baked crust topped with tomato sauce, shredded

mozzarella cheese, Candaian bacon, Italian & American style ground
Woody's sausage, beef meatballs, mushrooms, onions, olives, roasted garlic, red &
Wood-Fire bell green peppers, pepperoni, and four cheeses: mozzarella, provolone,
Joplin, Missouri
Pizza Bar & Asiago and parmesan, cooked in a custom built wood fire brick oven with
Oven red and white oak. "Greek Chicken Pizza" – topped with Alfredo sauce,
fresh spinach, garlic, grilled chicken and artichoke hearts, gorgonzola, feta
and quad blend of cheese.
"Mother Tucker Burger" – triple-decker onion burger made with locally

sourced beef patties, seasoned with kosher salt and black pepper, grilled on
the flattop, fresh thinly sliced grilled Spanish yellow onions smashed into the
Tucker's patties, and topped with six slices of American cheese, grilled jalapenos,
Oklahoma City,
Onion shredded lettuce, tomatoes, ketchup and yellow mustard on a toasted bun,
Oklahoma
Burgers served with fries. "The Cobb Burger" – onion-smashed beef patty topped
with a special sauce (made with blue cheese, bacon, mayonnaise, lemon
juice, black pepper and green onions), two slices of fried green tomatoes,
avocado, and cheddar cheese on a toasted bun.
"French Chick" – fried chicken breast (dipped in buttermilk, eggs, and

sriracha, dry-dredged in panko crumbs, Cajun spice and ancho chili)),
topped with melted white cheddar and drizzled with a honey-sriracha glaze,
served between two slices of French toast (thin-sliced brioche bread in a
Yellow City
Amarillo, Texas batter of eggs, cinnamon, sugar, salt and mocha-almond infused balsamic
Street Food
vinaigrette, garnished with powdered sugar. "Animal Fries" – thick-cut fries
topped with house-made remoulade sauce (made with mayo, sriracha, garlic
and special blend of spring onions, pickles and soy sauce), and bacon-
caramelized red onion marmalade.
"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.
141 od 222 26.6.2018 13:31

"Spicy Seafood Soup" – clams, mussels, calamari, shrimp, langoustine, and

cod fish sautéed with zucchini, yellow squash, and tomatoes in a seafood
Santa Monica
broth (made with onions, tomatoes, carrots, celery, jalapenos, bird's eye
Pier, Santa
The Albright chili, lobster shells, guajillo chili paste), finished off with cilantro and
Monica,
jalapenos. "Fish and Chips" – three pieces of local cod fish (dipped in flour
California
and beer batter from local ale), deep-fried and served with homemade
coleslaw and fries sprinkled with Old Bay seasoning.
BBQ Bragging Rights
142 od 222 26.6.2018 13:31

"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.
"Smoked Wings" – jumbo chicken wings (marinated in an apple-based brine for

D.B.A. Atlanta, 24 hours, rubbed with 'red rub' consisting of mustard powder, paprika, cayenne
Barbecue Georgia pepper, cumin and brown sugar), smoked low and slow for two hours then
deep-fried, and served with a white dipping sauce and celery.
143 od 222 26.6.2018 13:31

Blue Plate Special
144 od 222 26.6.2018 13:31

"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).
"Korean Bulgogi Pork Chop" – 14-ounce center-thick-cut, bone-in pork chop,

Skylark Fine
Edison, New roasted in oven then sautéed with bulgogi (“meat on fire”) sauce (made with
Diner &
Jersey soy sauce, sesame oil, sugar, ginger, chili-garlic spice, and brown sugar),
Lounge
served with and kimchi basmati rice and steamed broccoli.
Established in 1948: "Cassell's Patty Melt" – coarse-grind ground beef patty

(seasoned with salt) and grilled on the original crossfire flattop broiler, topped
Koreatown,
Cassell's with sliced American cheese (with a two crispy cheese flaps cooked on the
Los Angeles,
Hamburgers flattop that hang off the sandwich), and caramelized onions, served between
California
toasted seeded rye bread. "Breakfast Burger" – beef patty topped avocado
with a runny fried egg, served on toasted hash brown buns.
"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.
"Steuben's Fried Chicken" – chicken pieces (brined in buttermilk and Tabasco

sauce, dredged in flour seasoned with garlic powder, onion powder, thyme and
cayenne), deep-fried, topped with a chicken gravy (flour, butter, chicken stock,
Uptown, milk, salt and pepper), served with mashed potatoes and a homemade
Steuben's
Denver, buttermilk biscuit. "Traffic Jam (Green Chili Cheese Fries)" – fries smothered
Food Service
Colorado with green chili stew (made with chunks of roasted heritage pork, onion, garlic,
tomatoes, lime juice, New Mexican green chilies, beef and chicken stock) and
sausage gravy, topped with melted cheddar cheese, a fried egg, bacon and
green onions.
"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.
145 od 222 26.6.2018 13:31

"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.
The Meatier The Better
146 od 222 26.6.2018 13:31

Owned by former NFL coach Mike Ditka: "Coach's Meatloaf Stack" –

homemade meat loaf (made from prime cuts of New York strip, rib eye
and beef chuck roll, mixed with panko breadcrumbs, milk, cognac, onions,
eggs and secret spices) topped with a spicy homemade barbecue sauce,
baked in the oven and sliced, served stacked topped with skin-on mashed
Ditka's Chicago, potatoes and crispy onion strings, a top a slice of grilled jalapeno
Steakhouse Illinois cornbread, garnished with scallions and diced tomatoes. "Pot Roast
Nachos" – fresh flour deep-fried tortilla chips covered in melted cheese
and topped with shredded pot roast (Angus chuck roll marinated for
24-hours in a 2014 Cabernet from Ditka Vineyards, along with fresh garlic
and thyme), roasted in oven for 12 hours), tomatoes, scallions and pickled
jalapenos.
"Torta Bamba" – pork al pastor (in all-night spicy marinade), house-made

grilled ground chorizo, chicken & beef milanesas (thin-sliced chicken and
beef cutlets dredged in flour, egg-wash and panko crumbs), carne asada,
Taco Bamba Washington, ham and sliced hot dog, topped with pineapple chunks, shredded
Taqueria D.C. Monterey jack cheese, avocado, shredded lettuce, tomatoes and jalapeno
between a re-fried bean spread with mayo toasted torta bun. "Taco
Bamba" – grilled steak, chorizo, guacamole, cheese, chilies, pickled onion,
cilantro and crispy pork skin inside two flour tortillas.
"Butcher's Pride Pork Chop" – a three-pound thick-cut bone-in pork chop

(brined for 24-hours in a bath of kosher salt, brown sugar, thyme,
coriander and mustard seed), sealed in a bag with pig lard cooked sous
vide for 3-hours, seasoned with salt and pan-seared and basted with lard,
Denver, sliced, drizzled with demi-glace (made from roasted pork bones) and
Old Major
Colorado served on a butcher block on top carrot puree with grilled asparagus and
maitake mushrooms. "Nose To Tail" – a pork variety platter feathering grill
pork belly, pork ribs (confit and smoked), green garlic Italian sausage,
deep-fried pig ears with tater tots, and a mix carrots, parsnips, pea leaves
(sautéed in butter), drizzled with demi-glace.
"Beef Brisket Sandwich" – Texas Hill country-style Angus beef brisket

(seasoned with salt and pepper), smoked with white oak for 12 hours,
sliced topped with homemade barbecue sauce (made with ketchup,
molasses, sriracha, and ground coffee), house-made pickles and onions,
Germantown,
piled high on a toasted bun. "Trinity" – a half-rack of pork ribs (dry-rubbed
Butchertown Hall Nashville,
with Tex-Mex seasoning and brown sugar), a half-pound of beef brisket
Tennessee
and house-made smoked knockwurst sausage (a combo of pork and beef
braised in stout beer with grill apples, finished on the char-grill), served on
butcher paper with in-house flour tortilla and pickles and onions with
barbecue sauce on the side.
Home of the Buffalo Burger: "Buffalo Vegas Burger" – World Food

Competition (held in Las Vegas) Award-wining buffalo burger: South
Dakota ground buffalo meat patty, seasoned secret spices, grilled on
flattop, topped with melted cheese, bacon, avocado, a fried egg, lettuce,
Bubba's Texas Houston, tomato and house-made habanero sauce, served on a toasted bun.
Burger Shack Texas "Buffalo Chili Cheeseburger" – buffalo patty topped buffalo chili (made with
ten pounds of ground buffalo meat mixed with diced onions, yellow, orange
& green bell pepper, jalapenos, grilled on the flattop, then dried ancho
chilies and tomatoes are added and stewed with beer), shredded with
Monterey Jack cheese, lettuce, tomatoes and pickles on a toasted bun.
Open since 1923: "Barbecued Pizza" – a 60-year recipe of freshly made

dough covered with house-made barbecue sauce (made with tomatoes,
Coletta's Italian Memphis,
cloves and vinegar), shredded mozzarella cheese, cooked in a pizza oven
Restaurant Tennessee
and topped with 1 ½ pounds of house-smoked pulled pork shoulder, and
drizzled with more barbecue sauce.
147 od 222 26.6.2018 13:31

"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
148 od 222 26.6.2018 13:31

"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).
149 od 222 26.6.2018 13:31

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
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"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.
"Four Cheese Calzone" – hand-tossed pizza dough stuffed with

house-made mozzarella cheese (cheese curds stretched in saltwater),
Charleston, sliced provolone, whole-milk ricotta, grated parmesan cheese, and tomato
EVO Pizzeria South sauce), cooked in a wood-fire oven. "Pork Trifecta" – hand-tossed dough
Carolina topped with homemade tomato sauce, ground sausage, bacon, salami,
fresh mozzarella and parmesan cheese, garnished with sea salt and black
pepper.
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.
"S'Mac and Cheese" – Sandwich Mac and Cheese: (a béchamel of butter,

flour, milk, shredded aged cheddar, gruyere, asiago cheeses, and elbow
pasta; baked in the oven) in between two grilled cheese sandwiches (with
Ann Arbor, four slices of American cheese). "Wing’in It" – buffalo chicken (chicken
Grillcheezerie
Michigan breasts roasted in the oven with oil, lemon juice and oregano), coated in
homemade buffalo sauce in between a grilled cheese sandwich (with
mozzarella and blue cheese on locally baked white bread), layered with
potato chips.
Alpine melted cheese: "Raclette Melted Swiss" – roasted potatoes,

charcuterie, pickles and pearl onions, topped with a half a wheel of melted
Lower
Swiss cheese, served tableside. "The New York" – half-pound of filet
Manhattan,
mignon (marinated for 24 hours in extra virgin olive oil, fresh garlic, shallots,
Raclette New York
and rosemary), seared in a pan of butter to a medium rare, served with a
City, New
trio of sautéed mushrooms, asparagus, and roasted potatoes, topped with
York
Alpine Swiss cheese right off the raw-wheel raclette melted under a quartz
heating lamp from Switzerland.
"Cheesetique Cheese Steak" – flank steak (marinated for 24 hours in a

Del Ray blend of garlic, red onions, Worcestershire sauce, olive oil and soy sauce),
Cheesetique Alexandria, seared in a pan, chilled, sliced, finished off with more marinade, topped
Virginia with sliced of melted Taleggio cheese, served on toasted ciabatta bread
spread with lemon-garlic aioli.
The Melting Room: "Classic Swiss Cheese Fondue" – Wisconsin Swiss

cheese and Switzerland Gruyere cheese cooked in a fondue pot until
melted with garlic powder, white pepper, nutmeg, Chablis dry white wine;
Chicago, finished off with Kirschwasser (cherry brandy mixed with cornstarch),
Fondue Stube
Illinois served tableside with slices of granny smith apples, various raw vegetables
and a basket of warm bread cubes. "Belgium Dark Chocolate Fondue" –
Belgium dark chocolate chips melted in a fondue with heavy cream, topped
with a flambé of 151 rum, served fresh fruit and pound cake.
The Shepherd "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
151 od 222 26.6.2018 13:31

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
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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.
Hosts Halloween dance parties. The restaurant is haunted by the Woman in

Blue (in a blue dress), believed to be Rebecca Nurse, an accused witch
that was hanged in the Salem Witch Trials of 1692. She used to work here
when it was a department store and go to the upstairs church (she dated
the minister): "Baked Bacon Mac n' Cheese" – penne pasta topped with
smoked bacon rendered in heavy cream, parmesan, Monetary Jack and
Salem,
Rockafellas farmhouse cheddar cheeses and parsley, baked golden brown with a
Massachusetts
seasoned panko crumb topping, served in a mini cast iron skillet. "Lady in
Blue" – Captain Morgan Spiced Rum, Don Q Coconut Rum, Blue Curaçao
and pineapple juice, served in a short cocktail glass, garnished with an
orange wedge and a cherry. "Candy Corntini" – Pinnacle Whipped Cream
Vodka, pineapple juice, and grenadine, served in a short glass, topped with
whipped cream and candy corn.
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.
153 od 222 26.6.2018 13:31

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.
Halloween-themed dinner theater. "Boneless Short Ribs" – seared boneless

short ribs, (braised for three hours with carrots, celery, tomato paste, beef
Greenwich broth, herbs and red wine), served with cheesy polenta and sautéed
Jekyll & Hyde Village, New broccoli rabe. "Good and Evil" – vodka, apple, melon liquor, and pineapple
Club York City, New juice, served in a hurricane glass and garnished with an orange slice and a
York cherry. "Death by Chocolate" – chocolate cake, chocolate pudding and
toffee layered in a large glass, topped with homemade whipped cream and
chocolate syrup.
Shore Bets
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"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.
"Cali Cooler" – jalapenos, fresh mint leaves, cucumbers (muddled together),

cucumber gin and lime sour, shaken and served over ice in a short cocktail
glass, topped off with ginger beer and garnished with mint and a cucumber
Laguna slice. "Laguna Cioppino" – seared red snapper, crab legs, scallops, wings
The Deck on
Beach, clams, local mussels (cooked separately with white wine) and added to the
Laguna Beach
California cioppino (made with sautéed celery, garlic and onions in olive oil, lemon zest,
fish stock, basil, San Marzano tomatoes, heirloom tomato concasse (a tomato
that’s been peeled, seeded, and chopped), garnished with fennel and served in
a bowl with toasted garlic bread.
"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
155 od 222 26.6.2018 13:31

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
156 od 222 26.6.2018 13:31

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.
downstairs is a prohibition-era speakeasy. "Buffalo Meatloaf Sandwich" –

meatloaf (made with ground buffalo, pork and beef, secret spices, panko crumbs,
an egg, and Worchester sauce), stuffed with red-wine sautéed button
mushrooms, covered in bacon, baked in oven, sliced and seared in a pan, topped
Rapid City,
Murphy's with a bourbon ketchup sauce (made from ketchup, mustard, pepper, apple cider
South
Pub & Grill vinegar, molasses, brown sugar and a shot of house bourbon), heirloom
Dakota
tomatoes, mixed greens and fried onion strings on a toasted sourdough bun,
served with a side of mashed potatoes and asparagus. "Pear Sidecar" – peach
moonshine, pear vodka, lemon, lime and orange juice, brown sugar simple syrup,
strained in a martini glass, garnished with a lemon wheel and dried rose petals.
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.
157 od 222 26.6.2018 13:31

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
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"AppleJack" –Deep-fried grilled cheese sandwich (slices of pepper jack

cheese between two slices of mayo-slathered Tennessee toast, dipped in
Pepperfire Nashville, egg-wash and panko crumbs; deep-fried) topped with hot chicken (chicken
Hot Chicken Tennessee tenders dipped in egg-wash and seasoned flour, deep-fried and covered in
'Double X' secret hot sauce) covered in hot apples, served in a basket with
collard greens, fried okra and crinkle fries.
"Ghostland Burgatory" – an angus beef patty (mixture of chuck and brisket),

grilled on the flattop and topped with two slices of ghost chili pepper jack
cheese, homemade ghost chili sauce (made from ghost chili peppers,
scorpion chili, Carolina reaper chili, jalapeno, serrano, and habanero chilies
Hopdoddy
Austin, Texas blended with onions, garlic and tomato puree), lettuce, tomatoes and sliced
Burger Bar
chilies on a chipotle mayo toasted bun. (You need to sign a waiver to eat
one!) "El Diablo" – an angus beef patty topped with pepper jack cheese,
caramelized onions and salsa roja (made with jalapenos, serranos and
chipotle puree) on a toasted bun.
"Hellacious Sausage Bomb" – house-made sausage (made with pork

shoulder, Scotch bonnet peppers, and spicy spices; cased and
wood-smoked), char-grilled and topped with ‘inner beauty’ hot sauce (made
with Scotch bonnets, yellow mustard, fruit juices, sugar, and traditional
Caribbean spices), sautéed onions and peppers, served on a toasted sweet
East Coast Cambridge,
potato roll with fries and pickles. "Jerk Wings From Hell" – chicken wings
Grill Massachusetts
(coated in a 24-hour Jerk marinade made with Scotch bonnets, ginger,
scallions, garlic, nutmeg, allspice and thyme), smoked for two hours and
char-grilled, tossed in inner beauty hot sauce, served with guava-banana
ketchup (made with Jerk rub, onions, guava, tomatoes, pineapple, and
bananas).
"Chicken Wings with Hell Sauce" – deep-fried free-range jumbo chicken

wings covered in ‘Hell Sauce’ (made with Trinidad Scorpion peppers,
Carolina Reaper peppers, ghost peppers, salt, cayenne, vinegar, and 9
Las Vegas,
Wing King million Scoville-unit extract—volcanic Hawaii pumice). "Pork Wings" – four
Nevada
deep-fried 4-ounce pork wings covered in a spicy strawberry cheesecake
sauce (made with strawberry preserves, cayenne, cinnamon, vanilla yogurt,
and 9 million Scoville extract).
"Camarones Alla Diablo" – boiled butterfly shrimp with bell peppers,

mushrooms, and habaneros, sautéed in butter with parsley and cumin),
topped with 'salsa universal' (made with California guajillo peppers, onions,
Allan's garlic, bay leaves and secret spices). "El Diablo Burrito" – flour tortilla
Authentic Portland, stuffed with strip steak (marinade in oil, salt and pepper), sautéed pequin,
Mexican Oregon Morita, dried peppers, beans, cheese and salsa universal, covered in a
Restaurant spicy sauce (made with jalapenos, serranos, habaneros, and ghost
peppers), garnished with jalapeno horns. (If you finished this in 10 minutes,
you get a free T-shirt. Finish it in a new record time; you get the free shirt, a
hand-blown flame glass trophy and regular burritos for a whole year!)
"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).
"Dance with El Diablo" – hand-tossed dough topped with spicy marinara

(made with ground tomatoes, pizza sauce, and secret Mexican hot sauce),
shredded mozzarella cheese, spicy chicken (marinated with secret hot
Big G's Pizza sauce), chilies toreadoes (or grilled jalapenos and habaneros, sliced and
Chicago, Illinois tossed with oil, salt and lemon juice), shredded Havarti cheese, and a drizzle
by the Slice
of 'diablo sauce' (made with chipotle peppers, mayonnaise, charred
jalapenos, red and white vinegar, salt and garlic powder). "Spicy Gamez" –
a pizza and quesadilla mash-up: cornmeal pizza dough topped with
159 od 222 26.6.2018 13:31

mozzarella cheese, crème fraiche, buffalo chicken chunks, covered with

more dough, seasoned with cracked black pepper and oregano, baked in
the oven, topped with Wisconsin cheddar cheese.
"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).
Hotel Hot Spots
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"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.
Great Northern Hotel from Twin Peaks: "Northwest Style Cheesesteak" –

The Attic @ tri-tip (seasoned with herbs from the garden, char-grilled to medium-rare and
Snoqualmie,
Salish Lodge & thinly sliced, sautéed with vegetables and melted shredded smoked white
Washington
Spa cheddar cheese), topped with grilled onions and peppers, drizzled with crème
161 od 222 26.6.2018 13:31

fraîche (made with horseradish and whole-grain mustard), served on a

toasted roll, garnished with parsley, served with potato chips. "Dale Cooper"
– dry honey cider made with honey from their own apiary. "Hawaiian Pizza" –
hand-tossed dough topped with tomato sauce, whole-milk mozzarella, fresh
pineapple chunks, artisan ham, and shaved Parmesan-Reggiano cheese, and
basil, drizzled with honey, cooked in a wood-fire oven.
"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
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"Country Style Benedict" – country-fried steak (battered in egg-wash and

seasoned flour; deep-fried), topped with country gravy (made from butter,
flour, cream, five-pepper spice blend, crushed black pepper, and ground
sausage), and poached eggs, served on white toast. "Bloody Mary" – a local
Marina Variety Charleston,
brew of small-batch vodka, tomato squeezing, garnished with a strip of
Store South
peppered-bacon, okra, green olives and shrimp. "Crab Stuffed Fried Green
Restaurant Carolina
Tomato, Shrimp & Grits" – two sliced green tomatoes (smashed with
homemade crab cakes, double-dredged in egg-wash and seasoned flour;
deep-fried), served with local shrimp (sautéed in butter and house seasoning),
and a scoop of house-made grits.
"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).
"Almond-Crusted Limoncello Cake" – house-made limoncello cake (made from

San sugar, butter, vanilla, lemon juice, lemon zest, flour milk, and meringue; caked
Palomino Francisco, rolled in limoncello syrup and slivered toasted almonds), topped with cream
California cheese frosting, served on top of lemon curd with a scoop of blueberry gelato,
garnished with fresh blueberries.
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
163 od 222 26.6.2018 13:31

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.
"Rosemary Biscuit" – two homemade rosemary biscuits, toasted in butter on

the flattop and covered in a cheese sauce (made from garlic butter, heavy
cream, local ricotta, shredded mozzarella, cheddar cheese and Romano
Bristol,
The Beehive cheese), served with grilled heirloom tomatoes, micro-greens and two
Rhode
Café poached eggs, garnished with fresh parsley. "Banana Bread French Toast" –
Island
thick-slices of house-made banana bread (soaked in a French brandy batter),
toasted in butter, topped with powdered sugar, cinnamon, fresh strawberries,
sliced bananas, and whipped cream, drizzled with Vermont maple syrup.
Season 13 (2017-2018)
Gulf Grubbin'
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"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.
"Alligator Sauce Piquante" – fresh alligator meat (marinated in hot sauce,

sautéed in oil with chopped onions, bell peppers, celery; mixed in piquante or
Boudreau & ‘red gravy’ made with tomato paste, tomatoes, red bell peppers, garlic, bay
Houma,
Thibodeau's leaves and Creole seasoning), served over white rice. "Turtle on the Half
Louisiana
Cajun Cookin’ Shell" – an ice cream sundae on a beignet: one scoop of vanilla ice cream
topped with whipped cream, chocolate syrup, caramel sauce and chopped
pecans on top of a warm flat deep-fried beignet.
"Laundromat Style Cuban Sandwich" – (or 'laundry-style', originated in Key

West where there was a laundromat that served Cuban sandwiches that
were pressed with an iron in the back): sliced smoked ham, smoked pork
Cape Coral
Boat House butt, pepperoni, four slices of Swiss cheese and American cheese, sliced dill
Yacht Club,
Tiki Bar & pickles, yellow mustard and mayonnaise on pressed Cuban bread. "Leaky
Cape Coral,
Grill Tiki" – double shot of rum, blue curacao, and pineapple juice, garnished with
Florida
a pineapple wedge and a cherry. "Big BLT" – eight strips of Applewood-
smoked bacon, lettuce and tomatoes on Texas toast slathered with spicy
remoulade pico de gallo, and guacamole.
"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.
"Gator and Pork Sausage" – homemade alligator-pork sausage (made with

Louisiana alligator meat and fresh pork), char-grilled and served on top a
cheesy grits cake (made with grits, salt, hot water, heavy cream, butter,
herbed cream cheese, cheddar cheese, parmesan and American cheese),
Apalachicola,
The Owl Cafe poured in a pan, chilled, coated in flour and deep-fried, smothered in Creole
Florida
sauce (made with onions, peppers, celery, tomatoes and Creole seasoning).
"Duck Confit Fries" – fries topped with fried duck confit cracklings, fried
prosciutto, and ‘duck cream’ (made with heavy cream, chunks of pulled duck,
gruyere cheese, parmesan cheese and butter).
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"Causeway Benedict" – two halves of a house-made biscuit: one stacked

with a fried green tomato, a crab cake (made with Gulf crab meat,
breadcrumbs, veggies and secret spices; pan-seared); and the other stacked
with a hot sauce-infused fried mozzarella medallion, a 4-ounce grilled filet
Dumbwaiter Mobile,
mignon, a fried egg and both smothered in a white gravy (made with heavy
Restaurant Alabama
cream, garlic, local Conecuh sausage, and secret seasonings), garnished
with fresh parsley. "Dumbwaiter Burger" – a half-pound grilled locally farmed
beef patty topped with pimento cheese, grilled pork belly and 'wickles' (a
local sweet pickle) on a homemade bacon-ketchup slathered brioche bun.
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
166 od 222 26.6.2018 13:31

Location Restaurant & Specialty(s)
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
167 od 222 26.6.2018 13:31

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
The Murder Burger, 2nd Avenue

The Shannon Rose Ramsey, New Jersey
Burger
Mel's Country Cafe Tomball, Texas Mega Mel Burger
The Original Dinerant Portland, Oregon Taco Burger, Donut Sliders
Island Eats
Green Chili Fried Chicken,

Miguel's Cocina Coronado, California
Ensenada-Style Shrimp Tacos
A Lowcountry Backyard
Hilton Head, South Carolina Potato Chip Meatloaf, Shrimp and Grits
Restaurant
Bluewater Grill Avalon, California
Liz Lemon Sandwich, Meatball Sub

7a Foods Martha's Vineyard
Sandwich
Haleiwa Joe's Seafood

Haleiwa, Hawaii Sticky Ribs
Grill
Leon's World Famous Leon's Cut Sandwich, Leon's Pork

Galveston, Texas
B-B-Q Riblets
The Harbour Public

Bainbridge Island, Washington
House
Treasure Island, San Francisco, San Croissant French Toast, Crispy Pork
Aracely Cafe
Francisco, California Belly Benedict
A Taste of Time
168 od 222 26.6.2018 13:31

Green Door Tavern Chicago, Illinois Crispy Beef Sandwich, GDT Poutine
Barbecue Shrimp and Grits, Fried Green

82 Queen Charleston, South Carolina
Tomatoes
Bayley's Bait Shed Scarborough, Maine Lobster Flatbread, The Monstah
El Cholo Los Angeles, California Sonora Style Enchilada
Bourbon Street, New Orleans, Crabmeat Au Gratin, Oyster and Bacon

Galatoire's
Louisiana Brochette
Ringside Bone-In Rib Eye Steak with Lobster Mashed

Portland, Oregon
Steakhouse Potatoes
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
Spinasse Seattle, Washington Tajarin al Ragu, Tomato Butter and Gnocchi
Veracruz Cafe Dallas, Texas Mole Xiqeño
Colt & Gray Denver, Colorado Grilled Pork Chop, Sticky Toffee Pudding
Tia Sophia Santa Fe, New Mexico Breakfast Burrito
Lots of Cluck
Home Grown Atlanta, Georgia Comfy Chicken Biscuit, Crispy Chicken Sandwich
Dos Santos Denver, Colorado Chicken Tinga Tacos, Chilakation
The Crack Shack San Diego, California Mexican Poutine, Fried Chicken Oysters
Old Country Store Lorman, Mississippi Fried Chicken
J. Timothy's
Plainville, Connecticut Dirt Wings, Chicken Pot Pie
Taverne
Logan Square, Chicago, Chicago,

Reno Oasis 01, The Pine
Illinois
Yardbird Miami Beach, Florida Chicken N' Watermelon and Waffles
Beijing Noodle No. Caesars Palace, Las Vegas, Beijing Chicken and Mushrooms, Salt and Pepper
9 Nevada Chicken
169 od 222 26.6.2018 13:31

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
Midtown Manhattan, New York

Uncle Jack's Steakhouse Surf and Turf
City
Biscuits + Groovy Austin, Texas Biscuits and Gravy
Short Rib Grilled Cheese and Tomato Bisque,

Ms. Cheezious Miami, Florida
Mackin Melt
Shrimp and Grits with Beef Debris, Red Beans

Heaven on Seven Chicago Loop, Chicago, Illinois
and Rice
Ballard Annex Oyster Ballard, Seattle, Seattle,

Fish and Chips, Annex Burger
House Washington
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).
Pork Tenderloin (brined for 12 hours in chipotle peppers and maple

Lexington, syrup, smoked with oak wood, served with honey-bourbon glazed
OBC Kitchen
Kentucky bacon); Cola-Braised Short Rib Tacos (topped with kale and horseradish
cream sauce).
"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).
Featured in the movie Fried Green Tomatoes: Fried Green Tomato

Whistle Stop Sandwich (topped with country bacon and Swiss cheese sweet potato
Juliette, Georgia
Cafe sticks); Country Fried Steak with Cream Gravy (served with purple hull
peas, collard greens and baconfat cornbread).
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).
170 od 222 26.6.2018 13:31

All in the Family
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.
Cheesy Enchiladas de Coloradito (stewed chicken enchiladas

Koreatown, Los
Guelaguetza smothered in molé made with mashed plantans, guajillo chilles,
Angeles, Los
Restaurante chicken broth and chocolate); Chilaquiles de Mole Negro (refried
Angeles, California
tortilla chips topped with cheese and three chiles black molé).
"World's Number One Sandwiches": Pastrami and Corned Beef

Combo (topped with Russian dressing, Swiss cheese and homemade
Sam Boston,
coleslaw on rye bread); "Diablo Pastrami" (cold-smoke Romanian
Lagrassa's Massachusetts
pastrimi topped with bacon, cherry peppers, red onions, secret
barbecue sauce and chipotle mayo on a toasted bun).
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).
"The Smash Job" (off-the-menu secret veal parmesan with filetto di

Michael's of pomodoro sauce made with onions, prosciutto, tomatoes and basil);
Brooklyn, New York
Brooklyn Chicken Rollatini (stuffed with mozzarella and prosciutto, topped with
marsala sauce).
Barbecue Pork Nachos (tortilla chips topped with 9-spice rubbed

pulled pork, house-made cheese sauce, bacon jalapeno baked beans,
Gus's South Pasadena,
and jack cheese and mozzarella); "Barbecue Picnic Platter" (smoked
Barbecue California
baby back pork ribs, fried chicken and beef brisket with choice of
three sides).
Shrimp and Tasso Corndogs (shrimp dipped in tasso ham corndog

New Orleans,
Café Adelaide batter smothered with a creamy hot sauce dip, served on a bed of
Louisiana
five-pepper jelly).
"Itala-chos" (the Italian nacho: deep-fried pizza dough chips topped

Terilli's Dallas, Texas with homemade red sauce, ground sausage, mozzerlla, goat cheese,
chicken chunks, sundried tomatoes, and pesto).
Farm to Feast
171 od 222 26.6.2018 13:31

"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).
Lardo-Wrapped Tuna Loin (topped with roasted local tomtatoes,

Stone House
Warren, New sunchokes and green beans sauteed in fish sauce); Tomato Braised Beef
at Stirling
Jersey Short Rib (served on a bed of locally milled polenta and sauteed broccoli
Ridge
rabe).
Thursday Spacial Fried Chicken (24 hour salt-brined, spiced-chervil

West Village, buttermilk battered and deep-fried, served with mashed potatoes and
Bell Book &
Manhattan, New grilled asparagus); Burrata (house-made buffalo mozzarella stuffed with
Candle
York whipped creme fresh and garlic confit paired with garden blisteted cherry
tomatoes, basil and balsamic vinegar).
"Takeda Reserve" (locally raised Japanese wagyu beef, 5-ounce grilled

Roanoke, medium-rare, sliced and drizzled with demiglace, and served with sauteed
Joseph Decuis
Indiana veggies on a bed of robuchon potatoes); Wagyu Toast (taleggio mousse
seared, top round wagyu paper-thin slices and friseé on char-grilled toast).
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).
Rise and Dine
172 od 222 26.6.2018 13:31

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).
Blueberry Cheesecake Pancakes (batter made with cream cheese, vanilla,

butter and heavy cream, topped with blueberry coulis, and cream cheese
Westlake Village,
Cici's mousse, whipped cream and an almond crumble); Piña Colada Pancakes
California
(coconut pancakes topped with mascarpone cheese creamy topping,
pineapple chunks, toasted coconut and whipped cream).
"Cheesesteak Egg Panino" (grilled shaved short rib, caramelized onions,

provolone cheese, 'Carter Mayo' or mayo with secret hot sauce, and a
Philadelphia,
Café Lift fried egg on a toasted pretzel bun); "Polish Benedict" (English muffins
Pennsylvania
topped with smoked sliced kielbasa, sauerkraut, homemade whole grain
mustard hollandaise and poached eggs).
Huevos Rancheros (marinated spicy ground chorizo in a flour tortilla topped

with two fried eggs and with rancharo sauce made with tomtatoes, guajilo
Café Kacao Oklahoma City,
chilies, bell peppers, onions and chicken broth); "Cobanero Omelet"
Latin Cuisine Oklahoma
(omelet folded with marinated carne asada, black beans and pico de gallo,
topped with cabanero chili sauce, served with fried potatoes).
Pastrami and Hash (sliced grilled pastrami and fried pastrimi-spice

West Village, hashbrown topped with red & green pepper softito, scrambled eggs and
High Street
New York City, Russian dressing on a toasted poppyseed Kaiser roll); "The Bodega" (pork
on Hudson
New York sausage patty topped with scrambled eggs, cheese and hot pepper mayo
on a sage & black pepper biscuit).
Kimchi Breakfast Tacos (scrambled eggs, cheese, house-made kimchi

mixed with bell peppers and ciltratro, drizzled with a garlic siriacha
The Front
Miami, Florida barebcue sauce in two flour tortillas), "Sicilian Omelet" (eggs cooked with
Porch Cafe
peppers, onions, sage & thyme ground sausage, sweet marinara and
mozzarella).
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).
More Bite For the Buck
173 od 222 26.6.2018 13:31

"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'
174 od 222 26.6.2018 13:31

'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
175 od 222 26.6.2018 13:31

asparagus. "Cucumber Collins" – cucumber vodka, fresh cucumbers,

huckleberries, and seltzer, served in a tall cocktail glass. "Roasted Half Chicken"
– half young chicken roasted in the oven and topped with morel cream sauce
(made with dry morels, cremini mushrooms, fresh thyme, vinegar and cream,
then blended), served with smashed peas (mixed with butter, chopped parsley,
tarragon and chervil), garnished with sautéed miatakes, and pea shoots.
Aloha, Hawaii
176 od 222 26.6.2018 13:31

"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,
177 od 222 26.6.2018 13:31

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
178 od 222 26.6.2018 13:31

"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.
"El Jefe" – a taco inside a sandwich inside a quesadilla: slices of Chihuahua

cheese on two inch-thick slices of butter-toasted Texas toast that’s been
slathered with sour cream and topped with taco-seasoned ground beef, black
Cheesie's Chicago, olives, de-seeded jalapenos, tomatoes, and corn chips, and stuffed inside a
Pub & Grub Illinois cheddar and jack cheese filled grilled tortilla. "The Gladys" – named after
singer Gladys Knight: fried chicken tenders, topped with bacon and honey
mustard sauce, served on melted Gouda cheese topped waffle buns with a
side of syrup.
"Buttermilk Fried Chicken Sandwich" – two pieces of boneless chicken breast

(marinated in buttermilk and Louisiana hot sauce, dredged in a flour mixture of
garlic powder, chili powder, paprika, and lemon-pepper), flash-fried and
topped with a Ranch-jalapeno aioli, tomatoes and shredded lettuce, served on
The Local Woodland cheddar and jalapeno-stuffed toasted buns. "En Fuego El Diablo" – rum,
Peasant Hills, California agave, lime juice and muddled blackberries, mixed with jalapenos, served in a
short cocktail glass with a jalapeno and blackberry skewer. "Deep Fried
Fluffer Nutter" – brioche bread is topped with peanut butter, bananas and
marshmallow spread, dredged in flour, egg-wash and panko crumbs, and
deep-fired, finished with a sprinkle of sea salt.
"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.
"Rattlesnake Pheasant Dog" – ground rattlesnake and pheasant meat

Biker Jim's sausage (grinded with sage and jalapeno), char-grilled and topped with a
Denver, Malaysian curried jam (made with tomato sauce, pineapple, curry, and harissa
Gourmet
Colorado powder), caramelized onions (sautéed with cola), deep-fried onions, cilantro,
Dogs
and charred local diced cactus leaf (soaked in a spicy sauce), served on
179 od 222 26.6.2018 13:31

toasted hoagie bun. "B.A.T. Dog" – (bacon, avocado, tomato dog):

hard-smoked pork sausage (grinded with bacon bits and cheddar cheese),
char-grilled and topped with tomato cream cheese, avocado puree, bacon,
and caramelized onions on a hoagie roll.
"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.
No Taste Like Home
180 od 222 26.6.2018 13:31

"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.
"Cubano" – boneless pork leg (marinated for 12 hours in black pepper,

cumin, bitter orange and garlic), roasted in oven for 7 hours, sliced, and
served with ham, Swiss cheese, pickles, and yellow mustard on panini-
90 Miles Cuban Chicago,
pressed buttered Cuban bread with a side of plantain chips. "Guajirito" –
Café Illinois
grilled thin-sliced steak, topped with grilled onions, Swiss cheese and mojo
(sauce of garlic and citrus), house-made chimichurri, shredded lettuce and
tomatoes, served between mashed and deep-fried plantain buns.
"Philly Cheesesteak" – grilled thinly sliced sirloin steak, chopped and

Fred's cooked on the flattop with thinly sliced onions, topped with sliced provolone
Downtown cheese, served on a Philadelphia amorosa roll, optional drizzled of signature
Plano, Texas
Philly secret ‘house sauce’. "Schuylkill" – grilled sirloin chopped with onions,
Cheesesteaks chicken, Italian sausage, bacon, and mozzarella sticks, topped with white
American cheese on an amorosa roll.
"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.
San Francisco Mission-Style Burritos: "Carnitas Burrito" – a massive

steamed flour tortilla fused with a one-ounce slice of Monterey Jack cheese
stuffed with pinto beans (cooked with salt, cilantro, garlic and water), yellow
Dos Toros Brooklyn, New rice, carnitas (seared pork slow-roasted for 3 hours), salsa verde,
Taqueria York guacamole, sour cream, and pico de gallo), rolled and wrapped in foil.
"Carne Asada Tacos" – grilled flat-cut carne asada, topped with guacamole,
pico de gallo, served on a cheese steamed on corn tortilla, drizzled with
spicy habanero sauce.
Chicago-inspired food: "Deep-Dish Pizza" – house-made dough topped with

slices of mozzarella cheese, ground hot Italian sausage, green peppers,
New York City, onions, mushrooms, and homemade tomato sauce (vine-ripened tomatoes,
Emmit's
New York basil, chopped garlic cloves, oregano, salt and pepper; stewed for three
days), baked in a deep-dish pan, finished off with grated Romano cheese,
parmesan cheese and chopped basil.
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Southern Food: "Southern Fried Chicken" – chicken parts (brined in

South Street, Southern sweet tea, sugar, orange, lemon, bay leaves, and peppercorns),
Rex Fifteen
Philadelphia, double-dredged in secret spiced flour and buttermilk, deep-fried and served
Sixteen
Pennsylvania with a side collard greens (stewed with onions, garlic, red pepper flakes,
and ham hocks) and homemade hot cucumber salad.
Food Paradise XL
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"Da Ultimate Burga Challenge" – 2 ½ pound cheeseburger: 2 pounds of Grade A

Nicky ground sirloin beef patty (seasoned with Spanish paprika and char-grilled),
topped with four slices of American cheese, shredded lettuce, tomatoes, onions
Rottens Bar Coronado,
and ‘rottens sauce’ (made from ranch dressing, mayonnaise, and pickle relish)
& Burger California
on a custom super-sized locally baked butter-toasted bun, served with a pound
Joint
of fries. Challenge rules: Finish it in 30 minutes and its free; get your name
engraved on the board and a T-shirt.
"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.
"The Seafood UFO" – a 7-pound seafood sandwich with 13-inch pizza-oven

baked buns: homemade crab cakes (made with local blue crab meat, eggs,
mayonnaise, secret seasonings, breadcrumbs and parsley), formed into a
2-pound patty, buttered and baked in oven, topped with shrimp salad, fried
Jimmy's
Baltimore, shrimp, fried oysters, crab dip, lettuce, tomatoes, and Chesapeake mustard on
Famous
Maryland a house-made UFO-shaped gargantu bun. "Jimmy’s Famous Stuffed Lobster" –
Seafood
a 7-pound steamed lobster, stuffed with crab cake mix, jumbo shrimp and jump
scallops, drizzled with melted butter and secret seasoning, roasted in the oven
and served on a bed of lettuce on a platter with lemon wedges and melted
butter.
"The Texas Ranger" – a 21-ounce Chicken Fried Steak (three 7-ounce

tenderized cubed angus steaks, double dredged in seasoned flour—paprika,
garlic powder, salt, onion powder, double dipped in buttermilk, and deep-fried),
Lulu's
San Antonio, topped with homemade cream gravy, served on a pizza platter with soft rolls.
Bakery &
Texas "World Famous Three Pound Cinnamon Roll" – a massive freshly baked
Café
cinnamon roll (made from 100 pounds of dough, rolled and layered with
cinnamon-sugar and 4-pounds of melted butter), sliced into 27 cinnamon rolls,
layered with butter and 8-ounce of icing.
"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
183 od 222 26.6.2018 13:31

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
184 od 222 26.6.2018 13:31

"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.
"Dry-Smoked Chicken Wings" – whole jumbo chicken wings (marinated for 24

hours in Louisiana-style hot sauce, salt, crushed red chili flakes, chopped
garlic, oil and vinegar; then rubbed in brown sugar, salt, pepper and paprika),
Corktown,
Slows slow-smoked with hickory for 2 hours, served with one of their signature
Detroit,
Bar-B-Q beer-based barbecue sauces. "Pulled Pork Enchiladas" – smoked pulled pork
Michigan
sautéed in bacon fat, diced onions, and smoked poblano sauce, rolled into two
corn tortillas, topped with picante poblano sauce and melted queso Chihuahua,
garnished with pickled jalapenos.
"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
185 od 222 26.6.2018 13:31

and cilantro pesto, finished with Mexican coleslaw.
"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
186 od 222 26.6.2018 13:31

'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).
187 od 222 26.6.2018 13:31

"Al's Island Chicken Sandwich" – chicken breast (marinated in a brine of garlic,

sugar and jalapenos), grilled on the flattop and topped with two strips of
thick-cut apple-wood smoked bacon, grilled pineapple chunks, cilantro and
Al's Beach Okaloosa homemade sweet chili sauce (made with soy sauce, fresh garlic, ginger, and
Club & Burger County, sweet chili teriyaki sauce) on a butter-toasted bun, served with 'pier fries'.
Bar Florida "Key Lime Pie Milkshake" – chunks of key lime pie with graham cracker crust
mixed with vanilla custard, topped with whipped cream and garnished with a
mini slice of pie and a lime wedge (optional alcoholic version with vanilla
vodka).
Minor League Baseball
188 od 222 26.6.2018 13:31

"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 and Cheese Barbecue Sandwich" – seasoned beef brisket

(smoked for 18 hours with hickory wood), sliced, drizzled with Dr.
Pepper barbecue sauce, topped with coleslaw, pickles and served
between two mac and cheese buns (made with heavy cream, cheddar
Frisco RoughRiders,
Dr Pepper cheese and elbow pasta, shaped into rounds, coated in eggs, flour
(Texas Rangers),
Ballpark and panko breadcrumbs; deep-fried). "Deep Fried Cookie Sundae" –
Frisco, Texas
two scoops of vanilla ice cream topped with chocolate sauce and
three deep-fried Oreo cookies (covered in funnel cake batter and
deep-fried), garnished with powdered sugar, served in a RoughRiders
mini helmet.
"The Squealer" – a slice of grilled ham, two grilled hot Italian

sausages, topped with white cheddar cheese, two strips of bacon,
pulled pork mixed with bacon bits, and pepperoni, topped with
New Hampshire homemade tangy Carolina barbecue sauce, on a freshly baked pig
Fisher Cats, face-shaped bun (with peppercorns for eyes), served with a side of
Northeast Delta
(Toronto Blue Jays), curly fries. "Classic Lobster Roll" – lobster meat (mixed with
Dental Stadium
Manchester, New mayonnaise, lemon juice, smoked paprika, served on a butter-toasted
Hampshire New England-style hot dog bun, served with "Maple Bacon Cheddar
Bombs" – an egg roll of Boston baked bean, shredded cheddar
cheese, bacon and maple syrup, rolled into a wonton wrapper and
deep-fried; all served with potato chips and a slice of watermelon.
"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.
"The Notorious P.I.G." – pulled pork, pecan wood-smoked shoulder

bacon, topped with maple mustard sauerkraut slaw (made with
cabbage, shredded carrots and scallions, mixed with honey mustard,
Akron RubberDucks, mustard flour, American lager, Dijon and maple syrup) between two
Canal Park (Cleveland Indians), pork tenderloin buns (pounded flat, soaked in a spiced buttermilk
Akron, Ohio marinade—seasoned with paprika, dried mustard, dry ginger and
thyme; coated in masa flour and deep-fried). "The Screamer" – a
double chocolate brownie topped with choice of three flavors and 13
scoops of ice cream: rainbow sherbet, mint chocolate chip and saltly
189 od 222 26.6.2018 13:31

caramel ice cream, whipped cream, a whole banana, chocolate sauce,

rainbow sprinkles and maraschino cherries, served in an actual-size
souvenir helmet.
"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.
"Sweet and Sassy Hog Sandwich" – slow-roasted pulled pork butt,

Lehigh Valley
grilled on the flattop with barbecue sauce, topped with two strips of
IronPigs,
bacon, jalapeno relish, served on a buttered-toasted glazed donut.
Coca-Cola Park (Philadelphia
"Funky Monkey" – maple-candied bacon and banana in between two
Phillies), Allentown,
slices of Texas toast slathered with cream cheese and chocolate
Pennsylvania
hazelnut spread.
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
Beer-Can Chicken, Smoked Beef Short

5th & Taylor Nashville, Tennessee
Rib
East Village, Manhattan, New York

Boilermaker S'mores Pancakes
City
Bachi Burger Las Vegas, Nevada Kiki Burger, Shogun Burger
Banh Mi Fish Taco, Softshell Crab

Big & Little's Chicago, Illinois
Sandwich
Guerrila Tacos Food

Los Angeles, California Pork Taco
truck
Dockside Dining
190 od 222 26.6.2018 13:31

6Smith Lake Minnetonka, Wayzata, Minnesota Farmhouse
Lakeshore/Lake Vista, New Orleans, New Shrimp and Grits, Blue Crab
The Blue Crab
Orleans, Louisiana Wedge Salad
Alder-Grilled King Salmon,

Ivar's Salmon House Lake Union, Seattle, Washington
Seafood Medley
Chicken and Waffles, Erie Street

Caffè Oliva Lake Michigan, Chicago, Illinois
Burger
Buffalo Meatloaf, Lobster Corn

West Shore Cafe Lake Tahoe, Homewood, California
Dogs
The Point Horseshoe Bend (Arizona), Page, Arizona Barbecue Chipotle Pizza
Brisket Philly Cheesesteak, Pig

Pig Tails Lake Lanier, Georgia, Flowery Branch, Georgia
Tails Burger
Lakeside Restaurant & Meatballs Marinara, Chicken

Keuka Lake, Hammondsport, New York
Tavern Gorgonzola
Fire It Up
El Che Bar Chicago, Illinois Thin-Cut Pork Chops, Grilled Oysters
Sam Jones BBQ Greenville, North Carolina Chopped Barbecue Plate
Bushwick, Brooklyn, Brooklyn, New

Sea Wolf Make-Your-Own Lobster Taco, Jerk Chicken
York
West Village, Manhattan, New York

Pizza Loves Emily The Emily Pizza, Taluka
City
4505 Burgers & BBQ San Francisco, California Barbecue Brisket Sandwich
Two Urban Licks Atlanta, Georgia Wood Oven Shellfish Roast, Smoked Brisket
Anthonie's Market Wood-Grilled Shrimp, Half Rotisserie

Simonton, Texas
Grill Chicken
Melvyn's Palm Springs, California Classic Steak Diane, Bananas Flambė
Tasty Traditions
191 od 222 26.6.2018 13:31

La Barbecue Austin, Texas Brisket, La Fritos Loco
Superdawg Drive-In Chicago, Illinois Superdawg
Port Richmond, Philadelphia,

Tacconella's Pizzeria Pepperoni Pizza Pie, The Special
Philadelphia, Pennsylvania
Sesame Cold Noodles, Braised Beef

Shorty Tang Noodles Manhattan, New York City
Noodle Soup
Uncle Remus Saucy Fried

Chicago, Illinois Saucy Fried Chicken
Chicken
Little Italy, San Diego, San Diego,

Barbusa Miale, Nero En Richo
California
La Fogata Sherman Oaks, California Combination Number 7
Un Bien Seattle, Washington Caribbean Roast, Fire-Roasted Corn
Date Night
192 od 222 26.6.2018 13:31

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).
Caribbean Bouillabaisse (seafood stew featuring satueed red peppers,

ginger, onions, habernos, garlic, turmeric, coconut milk, spiced rum and
Red Fish Coral Gables, Spanish saffron, jumbo scallops, P.E.I. mussels, and Madagascar prawns,
Grill Florida served with a slice of toasted sourdough bread).
(Note: This restaurant is closed.)
Season 15 (2018)
The Last Food Frontier
193 od 222 26.6.2018 13:31

French Pepper Steak (with bourbon black pepper sauce); Shrimp

Double Musky Inn Girdwood, Alaska
Étouffée
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).
"The Avalanche" (hand-tossed pizza topped with barbecue sauce,

Moose's Tooth Pub Anchorage,
mozzarella-provelone cheese, blackened chicken, pepperoni, bacon
and Pizzeria Alaska
and cheddar cheese), paired with Broken Tooth Brewing Co. beer.
Blueberry Banana Walnut Hotcake; "The Standard" (a biscuit topped

Talkeetna
Talkeetna, Alaska with raindeer sausage gravy served with thick-sliced peppered
Roadhouse
bacon, homefries and scrambled eggs).
Wasabi Salmon Burger (topped with wasabi-mayo, teriyaki-soy

Hanger On The sauce glaze, lettuce, tomatoes and onions on a toasted brioche bun;
Juneau, Alaska
Wharf Pub & Grill Crab Knuckle Sandwich (king crab mixed with mayo, lemon juice and
diced veggies, topped with melted cheese on a ciabatta roll).
Brew and Chew
194 od 222 26.6.2018 13:31

"Five-Beer Burger" (beer-beef patty topped with beer-caramelized onions,

Tennessee Nashville, beer pickles, Belgium white beer "comeback sauce", and American &
Brew Works Tennessee cheddar cheese on a beer brioche bun); Chicken Wings (tossed in a beer,
peach, brown sugar and chili paste glaze).
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).
Beer-Braised Pork Shoulder (served with fingerling potatoes and green

Good City Milwaukee,
beans with roasted cashews); Beer-Braised Brat (topped with peppers,
Brewing Co. Wisconsin
onions and jalpeno mustard on a pretzel bun)
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).
Chowin' Down the Mississippi River
195 od 222 26.6.2018 13:31

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).
Feast From The East
196 od 222 26.6.2018 13:31

"Pac-Man Dumplings" (Har Gow or Chinese shrimp dumplings shaped like

the four ghosts from Pac-Man: white is stuffed with shrimp and bamboo
shoots; red is stuffed with lobster and red ginger; yellow is stuffed with
Manhattan, New curried mushrooms; and blue is stuffed with Cajun-spiced blue crab),
RedFarm
York City garnished with a deep-fried tempura sweet potato Pac-Man with a
blueberry eye; "Pastrami Egg Rolls" (wonton wrappers filled with Katz's Deli
pastrami, asparagus, carrots, celery, chili peppers, and cabbage) with a
house-made mustard sauce.
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
197 od 222 26.6.2018 13:31

"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).
"The Whole Shebamwich" (smoked pulled pork, beef brisket, sausage,

and a spare rib topped with pickles, onions, coleslaw and 'Hogwash' or
Matt's BBQ homemade vinegar, ancho chili and brown sugar-based barbecue sauce
Portland, Oregon
(food truck) on toasted buns); "Cow Pig Stacker" (three layers of hogwash sauced
pulled pork and brisket on three toasted buns with pickled onions and
pickles).
"Chengdu Spicy Chicken Wings" (deep-fried jumbo chicken wings tossed

in Sichuan sauce made with fish sauce, black lime, and Sichuan
Seattle, peppercorns in hot oil); "South African Bunny Chow" (bunny = Bania or
Nue
Washington group of Indian immigrants; chow = Indian malasla; a curry with onions,
cream, garlic, carrots, and ginger, chicken served in hollowed out baked
bread, drizzled with yogurt and sour cream).
"Pastrami Sammich" (pastrimi smoked in-house, cured for 7 days,

Pastrami topped with Swiss cheese, coleslaw, and Russian dressing on rye
Zombie (food Portland, Oregon bread); "Sammich Burg" (bacon cheeseburger topped with Swiss &
truck) American cheese, pastrimi, lettuce, onions and a special tangy pickle
sauce).
Barbecue Chicken and Bacon Pizza (hand-stretch dough topped with

aged & milky mozzerella barbecue sauce, house-brined chicken and
Stoked Wood
Boston, applewood smoked bacon, cooked in wood-burning oven); Meatballs and
Fired Pizza
Massachusetts Ricotta Pizza (topped with tomtato sauce, mozzerella and ricotta &
(food truck)
Romano cheese, homemade meatballs made ground beef mixed with
Genoa salam and bell peppers).
"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).
Sockeye Salmon Tacos (deep-fried sockeye salmon (tossed in salt &

Deckhand brown sugar, panko, and beer-battered) topped with purple cabbage
Dave's (food Juneau, Alaska slaw, and cilantro on flour tortillas); Battered Rockfish Tacos (beer-
truck) battered deep-fried yellow eye rockfish topped with purple slaw and
spicy crema).
T.G.I. Fried
198 od 222 26.6.2018 13:31

"Southern Fry" (deep-fried chicken breast in buttermilk, chipotle powder

& liquid smoke brine topped with homemade pimento cheese spread,
Plan Check Downtown Los
smoked duck ham, spicy pickles on a panko crunch bun.) Cruller
Kitchen + Bar Angeles, California
Doughnuts (homemade deep-fried cinnamon-sugar crullers topped with
whipped cream and berries).
Chicken and Waffles (panko-fried chicken breast on a churro-fried waffle

Mad Social Chicago, Illinois with deep-fried pork belly), "Mad Poutine" (fries topped with pulled pork
brussel sprout-kimchi, cheese, gravy and a sunny-side-up egg).
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).
Fried Bologna (flattop-fried homemade bologna on a buttermilk, cheddar

& potato waffle, topped with cream cheese fondue and jalapeno jam);
Downtown Detroit,
Grey Ghost Churro (coated in cinnoman & sugar in a funnel cake shape served in a
Michigan
bowl, topped with Mexican chocolate sorbet, marshmallow cream,
Mexican caramel and chocolate-covered rice pearls).
Established in 1936: "Deep-Fried Clam Chowder" (Award-winning

chowder made with pork fat, onions, celery, potatoes, clam base, New
Skipper
Yarmouth, England spices and surfclams, thickened with roux; formed into patties
Chowder
Massachusetts and deep-fried; served with a hot sauce dip); "Fisherman's Platter"
House
(buttermilk-battered, deep-fried haddock, jumbo shrimp, clams, and
scallops on a bed of fries with house-made coleslaw).
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).
Chicken-Fried Steak (double-dipped, deep-fried tenderized pictorial-cut

Threadgill's Austin, Texas steak topped with white cream gravy made with bone marrow, milk,
pepper and hot sauce in a cast iron skillet).
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
199 od 222 26.6.2018 13:31

"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 Hangover Helper" (butter-char-grilled 8-ounce angus beef patty topped

with potato & pork pancake, bacon, capocollo ham, American cheese, fried
Bigham Pittsburgh, eggs, spicy onion straws, beer cheese, siriacha mayo, chili sauce and a
Tavern Pennsylvania tomtato slice on a toasted bun); "The Big Ham" (five different cuts of pig:
bacon, capocollo ham, honey-roasted ham, and baked glazed ham topped
with Swiss cheese and brown mustard on a toasted bun).
"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).
"The Chicken Parm" (spiced ground chicken shaped in a dish to look in a

pizza, dipped in egg wash and breadcrumbs and deep-fried, topped with
house-made marinara and mozzerella, pecorino and parmesan cheese and
fried basil, served with a salad, pizza spices and Calbarian chili honey);
Quality New York City,
"Tiramisu for Two" (tiramisu: lady fingers in a taco shap soaked with simple
Italian New York
syrup and coffee & honey liqueur, layered with chocolate panache, chocolate
cookie base and Marsala wine & chocolate cookie crumb ice cream, topped
with cinnamon coffee meringue, chocolate coffee caramel sauce and cocoa
nib tweels).
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
200 od 222 26.6.2018 13:31

"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).
"Molé Tots" (tater tots topped with house-made 21-ingredient molé,

melted Oaxaca and Jack cheese, sour cream, red onions, cilantro
Amor Y Tacos Cerritos, California and cotija cheese); Loco Moco (toasted garlic fried rice topped with
an angus beef patty with molé, mixed greens and a sunny-side-up
egg).
"Mac Attack" (a plight of three macaroni and cheeses: elbow

Chelsea, Manhattan, macaroni mixed with Gouda cheese sauce and bacon; Truffle Mac
Cafeteria
New York City and cheese with Fontina beshamel; and Fontina & cheddar mac and
cheese; all baked in the oven in mini bowls).
"Tagliatelle" (homemade pasta topped with pork & short rib

Navy Yard, bolognese ragu and parmesan cheese); "Gramigna Verde" (Spinach
Osteria Morini
Washington, D.C. spiral pasta topped with a carbonara sauce made with cream, ground
pork, Italian sausage, spinach, and parmesan cheese).
Pho Ga (slow-cooked chicken, rice noodles with veggies & secret

First Vietnamese spices in a beef broth, served with a side of onions, bean sprouts and
Mai Lee
restaurant in the city: culantro); Bun Bi Cha Gio (rice noodles topped with lettuce, carrots,
Restaurant
St. Louis, Missouri cucumbers, shredded pork, fried veggie egg rolls, and crushed
peanuts).
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).
Since 1952: "Bob Armstrong Dip" (homemade queso topped with

Matt's El
Austin, Texas seasoned cumin ground beef and gaucomole, served with tortilla
Rancho
chips in a molcajete, a traditional Mexican bowl).
Eat at Joe's
201 od 222 26.6.2018 13:31

"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).
Cheesesteak Stromboli (pizza dough stuffed with seared steak loin,

mozzarella, provolone cheese and tomato sauce, topped with sesame
Philadelphia,
Joe's Pizza seeds, cooked in a brick oven); Pasta-and-Meatball Pizza (hand-tossed
Pennsylvania
dough topped with tomato sauce, grande mozzerella cheese, penne pasta,
and homemade deep-fried beef meatballs).
"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).
The Bucket List
202 od 222 26.6.2018 13:31

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).
Louisiana Blue Crab Lasagna (homemade lasagna layered with beschamel,

ricotta cheese, mushrooms, spinach and caramelized onions; topped with
Cajun, champagne & caviar hollandaise and a deep-fried local softshell blue
Commander's New Orleans,
crab and a poached egg on top of green artichoke & absinthe sauce);
Palace Louisiana
Shrimp and Tasso Henican (Creole seasoned deep-fried shrimp stuffed with
tasso sauteed in a hot sauce beurre blanc on top of pickled okra and bell
pepper jelly).
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).
Established in 1884: "Banana Special" (your choice of 3 scoops sundae:

one pound scoop of vanilla, chocolate and fresh strawberry ice cream
topped with pineapple and strawberries, homemade chocolate sauce,
Fentons Oakland,
chopped almonds, real whipped cream and cherries on top of a banana);
Creamery California
"Cookie Connection" (chocolate chip cookie dough and cookies & cream ice
cream topped with chocolate sauce, marshmallow topping, whipped cream,
cookie crumbles and cherries on top a soft chocolate chip cookie).
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
203 od 222 26.6.2018 13:31

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
3 Floyds Brewpub Munster, Indiana Salt-Baked Pork Belly, Cheese Curds
Manhattan Beach,
Love & Salt Down-Low Burger
California
Bar Bocce Sausalito, California Chicken Pesto Pizza, Vanilla Bean Pudding
Palmettos on the Double-Cut Pork Chop, Shrimp Remoulade with Fried

Slidell, Louisiana
Bayou Green Tomatoes
Mad Greek Cafe Baker, California Pork Gyro, Onassis Burger
Paradise University
204 od 222 26.6.2018 13:31

"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).
Expresso Burrito (a flour tortilla stuffed with cola-braised pulled pork,

Celia's UC Berkley, seared with tequila, rice miced with celery, onions, and bell peppers, beans,
Mexican Berkeley, cheese, rolled and topped with gaucomole and salsa); Carne Asada Fries
Restaurant California (steak-cut fries topped with carne asada, melted cheese, pico de gallo, sour
cream, pickled jalapeno and gaucomole)
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
Eat, Drink, Play
205 od 222 26.6.2018 13:31

"Manitoba Burger" (Canadian-inspired 3-meat burger: Akaushi or Texas wagyu

beef brisket patty topped with shredded smoked brisket rubbed with 'Fort Worth
spice rub', with sharp cheddar cheese, applewood smoked bacon, and
Sundown at house-made barbecue sauce on a toasted bun); Tex-Mex Meatballs (ground
Dallas, Texas
Granada Berkshire pork & wagyu beef mixed with dark roast coffee, dried roasted ancho
peppers, cinnoman, chorizo and eggs, shaped into balls and baked topped with
Rex Mex marinara made with Burgundy wine and chipotle peppers, garnished
with cilantro, cotija cheese and tortilla chips).
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)
Food Hall of Fame
206 od 222 26.6.2018 13:31

Location Restaurant & Specialty(s)
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
207 od 222 26.6.2018 13:31

Stiles Switch BBQ Austin, Texas Buford T's Diablo Sandwich, Dirty Bird Sandwich
Sarussi Subs Miami, Florida Cubano Sandwich, Churrasco Sandwich
Fried Bologna Sandwich, Collard Green Melt

Turkey and the Wolf New Orleans, Louisiana
Sandwich
Cambridge,
Pagu Lobster Roll, Squid Ink Oyster Bao
Massachusetts
Harlowe's French Dip Pasadena, California The Slow Roasted Pork Dip, Braised Lamb Dip
Blue Door Pub Minneapolis, Minnesota Mount Blucuvious, Islander
Nick's Old Original Roast

Philadelphia, Pennsylvania Roast Beef Sandwich
Beef
Stella's Kentucky Deli Lexington, Kentucky The Hot Brown, Fried Green Tomato BLT
Latin American Cuisine
Hottest Dogs
Eat Like a Local: California
Season 17 (2018)
Cruisin' the Coasts
208 od 222 26.6.2018 13:31

"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 Salmon Reuben (Alaskan sockeye salmon in a 4-hour brine, rubbed

Elliott's Seattle, with pastrami spices, smoked with Alder wood, and seared with butter on
Oyster House Washington the flattop topped with Swiss cheese, apple sauerkraut, and homemade
Russian dressing on thick rye bread).
Ceviche (chunks of corvina white fish mixed with jalapenos, tomatoes,

cilantro in a jalapeno, onion, celery lime & orange juice sauce, garnished
with a sweet potato slice, sweet corn and chili-lime popcorn); Fish Burrito
My Ceviche Miami, Florida
(flour tortilla filled with blackened mahi mahi, coconut jasmine rice, corn,
tomates, queso fresco, pickled red onions, avocado, cilantro and lime
jalapeno mayo).
The Crazy 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).
Hook, Line & Dinner
209 od 222 26.6.2018 13:31

"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).
Cioppino (seafood stew featuring green-lipped mussels, black mussels,

cockles, vanilla clams, white sea bass, prawns, sea scallops,
Embarcadero,
The Fish Market Dungeness crab and squid in a homemade chili pepper marinara sauce,
San Diego,
Restaurant served with garlic bread); Garlic Prawns (Mexican prawns satueed in
California
chardonnay, sherry, brandy garlic butter, and pureed garlic, served over
linguine).
"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).
Camaronera-Style Burrito (mixture of a burrito and an enchilada: a flour

tortilla stuffed with corbina fish, shrimp, sofrito of red & green peppers,
La Camaronera
Little Havana, garlic and raw onions; and a secret seafood sauce, rolled and topped
Seafood Joint &
Miami, Florida with torched monetary jack cheese); Pan Con Minuta (doubled-breaded
Fish Market
deep-fried yellowtail snapper with tail, topped with raw oinions, ketchup
and tartar sauce on a fresh baked bun).
"Shannon's Fish Tacos" (tortillas filled with rice floured, beer-battered,

Eastlake, deep-fried cod fish, shredded cabbage, pickled red onions, mango
Little Water
Seattle, salsa, avocado crema and micro greens, served with yellow rice and
Cantina
Washington beans); Mussels (black mussels sauteed in tequila, fish stock, and three
chillies sauce, topped with pico de gallo).
Local Lowdown
210 od 222 26.6.2018 13:31

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).
Established in 1944: "Grilled Muffaletta" (sweet ham, mortadella, Genoa

salami, Swiss cheese, provolone cheese, and homemade 4-olive salad on an
Galveston, Italian Vienna bread, grilled with butter and parmesan cheese); "Tex-Mex
Sonny's Place
Texas Pasta" (spaghetti on a bed of Swiss cheese, topped with homemade beef chili,
melted American cheese, tortilla chips, raw onions, diced tomatoes and
jalapenos).
"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
211 od 222 26.6.2018 13:31

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).
Located in a bank from 1882: "Delmarva Chicken and Waffles" (deep-fried

Baltimore, chicken wings infused with a house lager and coated in crab seasoning
Alewife
Maryland barebcue sauce, served on top of a hush puppy cornmeal, jalapeno & beer
waffle, drizzled with beer honey).
Beer-Steamed Mussels (local mussels steamed in house-brewed pilsner

Portland, beer and whipped herb & beer butter, served with grilled sourdough
Liquid Riot
Maine bread); Ice Cream Sandwich (homemade Fernet ice cream in between a
spent grain or malt barley cookie).
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
212 od 222 26.6.2018 13:31

Midway Pizza New Orleans, Louisiana King Creole Pizza, The Kingpin
Pizza Dads Philadelphia, Pennsylvania The Patrick, The Bruno
Armatage, Minneapolis,
Pizzeria Lola Korean BBQ, Seoul Chicken
Minnesota
Tano's Pizzeria Irving Park, Chicago, Illinois Tano Special
Koreatown, Los Angeles ,

Koreatown Pizza Co. The Kingsley, The Morning Glory
California
Krave It Sandwich Shop & Cheeseburger Pizza, The Love at First

Bayside, Queens, New York
Eatery Sight
Slim & Husky's Pizza Beeria Nashville, Tennessee Roni, Rone Rony
Cookie Monster Pizza, Special Brownie

Brother Bruno's Wayne, New Jersey
Pizza
All You Can Meat
213 od 222 26.6.2018 13:31

Bacon Restaurant: "The 1 Pound BLT" (one pound of applewood bacon

topped with arugula tossed in a house-made honey cider, sliced tomatoes
and 'baconnaise' (bacon fat and bacon bits in mayonnaise) on bacon
Carnegie,
Bakn fat-toasted sourdough bread); Bakn-Stuffed 'Cakes (cajun spiced
Pennsylvania
boneless chicken breasts, dredged in parmesan panko crumbs, deep-fried
and on top of with bacon stuffed pancakes, drizzled with bourbon maple
syrup).
"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).
Reina de Chicharrón or "Queen of Pork" (whole chicken brined in cumin,

Chicken + garlic and beer, roasted on a Peruvian-style rotisserie with natural wood
Washington, D.C.
Whiskey charcoal, shredded and mixed with mayo, avocado and ciltratro, stuffed
into a deep-fried chicharrón corn flour cake or arepa).
Grilled Meat Combo (cook your own Korean barbecue: a platter of

thin-sliced short rib in a soy-based marinade, flank steak, beef brisket,
bulgogi, pork belly and pork jowl, served with lettuce wraps and Korean
Char Korean
Atlanta, Georgia sauces). Korean Fried Chicken (jumbo chicken wings marinated in dark
Bar & Grill
soy sauce, onion and garlic, dipped in cornstarch and rice flour and water,
double deep-fried and coated in a secret sauce with pineapple habanero,
topped with crushed peanuts served with pickled Daikon radish salad).
Rodizio Choice (Brazilian barbecue skewered and cooked on a rotisserie

Theatre District, grill featuring all you can eat meat: flank steak, plataforma steak, turkey
Churrascaria
Manhattan, New legs, pork ribs, top sirloin, ribeye, chicken, prime rib, skirt steak, filet
Plataforma
York City mignon wrapped in bacon, and sausage, served with salad, rice and
plantains).
Pork and Beans (5 kinds of pork; cubed pork shoulder, bacon,

caramelized in red wine and pork stock with carrots, celery, and onions,
Pittsburgh, and 5 kinds of beans, with, chilli flakes, braised collard greens, and ham
Pork & Beans
Pennsylvania hocks, plated with seared pork belly, confit carrots and bread with
mustard garlic butter and pork lard streusel served in a tin can, poured out
tableside).
Fast Food Finds
214 od 222 26.6.2018 13:31

Brisket Hoagito (shredded beef brisket braised in carrots, onions, celery,

tomato paste and beef stock, topped with gravy, melted Swiss cheese,
pickled jalapenos, agulia, crispy shallots and roasted garlic mayo served on
Belmar, New
Hoagitos a Portuguese hoagito roll); "Forbidden Chicken" (a chicken thigh dipped in
Jersey
flour and buttermilk, double deep-fried and topped with 'forbidden glaze'
made with siriacha, honey, butter and lime juice, and Daikon radish & carrot
slaw on a hoagito roll)
"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).
Hot Fresh Donuts (hot homemade buttermilk baharat-spiced cake donuts,

deep-fried and covered in flavored sugar: cinnamon, nutmeg & brown sugar
blend, dehydrated strawberries and lavender sugar blend, and cookies &
Federal Philadelphia,
cream sugar blend); Fried Chicken (chicken pieces brined in onion, mustard
Donuts Pennsylvania
and salt, dipped in cornstarch, flour & water, and double deep-fried, topped
with a honey-ginger glaze or chili garlic glaze and served with a hot honey-
glazed donut).
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).
Athenian Half Chicken (half chicken seasoned in Greek orgeano, sweet

paprika & cumin, spit-roasted on a skewer, coated in a honey lemon
mustard sauce, served with fried seasoned with salt, orgeano and grated
Greko Greek Nashville,
Greek cheese); Beef Souvlaki (beef brisket & chuck cubes seasoned with
Street Food Tennessee
onion powder paprika, oregano, mint and cumin, grounded with raw red
onions, pita bread and beer, grilled, topped with onions, tomatoes and
tzatziki sauce and served in a pita).
"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).
"Mais Pizza" (freshly made hand-stretched dough topped with creme

fraiche, mais or Italian for sweet corn, sliced ham and mozzerella and
Pizzeria Denver,
parmesan cheese, cooked in a rotating floor brick oven); Chocolate Hazelnut
Locale Colorado
Pizza (fluffy dough, baked and sliced into strips drizzled with chocolate
hazelnut spread and powdered sugar).
Sights and Bites
215 od 222 26.6.2018 13:31

Duke's Counter Washington, D.C. Torta Milanese Cubano, El Tresaro
The Ruby Slipper Magazine Street, New Orleans, Chicken St. Charles, Bananas Foster Pain
Cafe Louisiana Perdu
Harvard Square, Cambridge,

Tasty Burger The Big Tasty, Chicky Chicky Parm Parm
Massachusetts
Market Bar-B-Que Nicollet Avenue, Minneapolis, Minnesota Ribs and Chicken, Brisket Sandwich
Steve's Snappin'
Denver, Colorado Chimi Dog, Chicago Dog
Dogs
Clark Street Cheesecake, Third Avenue

Goo Goo Shop Nashville, Tennessee
Heartache
The Irish Oak Chicago, Illinois Double Layered Irish Nachos, Shepherd's Pie
The Ice Cream Bar San Francisco, California Brownie Sundae, The Ice Cream Cake
Go Big or Go Hungry
Tony Boloney's Atlantic City, New Jersey Taco Pizza
Farley Girls Cafe Galveston, Texas O.M.G., Mile High Meatloaf
Katsu Burger Seattle, Washington Tokyo Tower, Mount Fuji
Donut Bar San Diego, California Big Poppa Tart, French Toast Doughnut
Barton G South Beach, Miami Beach, Florida Dolla Dolla Bill, Carnival Fun Cakes
B's Cracklin Savannah, Georgia Whole Hog Platter, Spare Ribs
Chaps Pit Beef Aberdeen, Maryland The Big John, The Boss Man
Slab Sicilian Street Food Portland, Maine The Slab
The Comfort Zone
216 od 222 26.6.2018 13:31

Mess Hall Canteen

Cypress, California Drunken Sailor Tots, Major Beef Grilled Cheese
Food truck
Jewelers' Row, Philadelphia,

Craftsman Row Saloon Mozzarella Stick Grilled Cheese, Stallone Burger
Pennsylvania
Emporio: A Meatball
Wexford, Pennsylvania Fuggetta-Bowl-It, Angry Birds Bowl
Joint
Palookaville Fine Foods Avondale Estates, Georgia Fryinstein Monster
Jelly U Cafe Denver, Colorado Doughnut Bites, Breakfast Burrito
Black Tap Craft Burgers Midtown Manhattan, New York

Greg Norman Burger, Cake Shake
& Beer City
Buffalo Chicken Macaroni and Cheese Pie, Beef

KO Catering and Pies East Boston, Massachusetts
and Cheese Floater Style
Taylor Gourmet Washington, D.C. T. Harrison, Colonial
College Town Cravings
217 od 222 26.6.2018 13:31

"Mac Attack" (macaroni and cheese made with cavatappi noodles in

parmesan cheese, cheddar cheese, heavy cream and grilled cheese
University of
The Yard An with cheddar, bacon on Texas toast, served with garlic parmesan fries
Pittsburgh,
American and tomato soup); "Smack Yo Mama" (Texas toast grilled cheese with
Pittsburgh,
Gastropub shredded chicken in a Thai chili barbecue sauce, topped with beer
Pennsylvania
cheese sauce and a beer-battered onion ring, served with house-made
garlic potato chips).
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).
"Saddlebags Pancakes" (homemade meringue-battered buttermilk

pancakes with sausage & bacon, topped with sunny-side-up eggs, butter
University of and maple syrup); Pecan Caramel Quesadilla (flour tortilla dipped in
The Buff
Colorado, Boulder, eggs and crushed graham cracker crumbs and layered with whipped
Restaurant
Colorado 'streusel butter' made with cinnamon, brown sugar and pecans;
deep-fried and topped with vanilla yogurt, pecans, and powdered
sugar).
Mozzarella Stick Cheesesteak (grilled thin-sliced ribeye topped sauteed

onions and peppers, mozzarella sticks, marinara sauce, and melted
Temple University,
Richie's Deli & provolone on a hogie roll); Buffalo Chicken Cheesesteak (marinated
Philadelphia,
Pizza chicken breasts, grilled and chopped mixed with buffalo sauce & siriacha
Pennsylvania
and topped sliced American cheese and liquid blue cheese on a hogie
roll).
"Lomo Saltado" (marinated ribeye steak stir-fried with a soy sauce

blend, beef au jus, tomatoes, red onions, and french fries, plated with
Caveman USC, Los Angeles,
white rice; Rotisserie Chicken (wine & vinegar marnitated chicken
Kitchen California
skewered and roasted in a wood-fired rotisserie, served with rice and
black beans).
Peach Cobbler French Toast (Texas toast dipped in a batter with

cayenne pepper milk & egg wash, topped with homemade cola & brown
University of
Atlanta sugar peach compote, garnished with cobbler crumble); Crispy Fried
Georgia, Atlanta,
Breakfast Club Chicken Biscuit (buttermilk soaked chicken dredged in seasoned flour
Georgia
and deep-fried, topped with black pepper gravy, served on on a
homemade buttered buscuit).
"Burrito Mojado" (12-inch flour tortilla loaded with barbacoa or pulled

beef marinated in an Anaheim chili, garlic and charred onion puree,
baked and shredded; white rice and black beans, topped with salsa de
District Taco Washington, D.C. Chile, salsa, lettuce, cheese, and sour cream); Shrimp Tacos (corn
tortillas filled with shrimp marinated in Anaheim peppers, garlic and lime
juice and grilled; homemade cabbage slaw, pico de gallo and cilantro
mayo).
Hit the Road
218 od 222 26.6.2018 13:31

Heirloom Market BBQ Atlanta, Georgia Brisket, Spicy Korean Pork Sandwich
Dell Rhea's Chicken

Willowbrook, Illinois Fried Chicken Basket, Jalapeño Mac and Cheese
Basket
Lotta Burger with Onion Rings, Barbecue Beef

LaPlace Frostop LaPlace, Louisiana
and Sausage Po'Boy
Marcy Holmes, Minneapolis,

Brasa Premium Rotisserie Rotisserie Chicken, Slow Roasted Pork
Minnesota
Patrick's Roadhouse Santa Monica, California Clover Burger, Beer-Battered Fish and Chips
Marcy Jo's Mealhouse and

Columbia, Tennessee Rory's Overall Breakfast, Pecan Sticky Buns
Bakery
Dad's Luncheonette Half Moon Bay, California Hamburger Sandwich, Blondies
South Philadelphia,
John's Roast Pork Roast Pork Sandwich, Cheesesteak
Pennsylvania
Blast From the Past
Band Box Diner Elliot Park, Minneapolis, Minnesota Sloppy Bro, Patty Melt
Parkway Bakery &

Mid City New Orleans, Louisiana Roast Beef Po'Boy, Shrimp Po'Boy
Tavern
Eleven City Diner Chicago, Illinois Ju Pu Platter, Rubin's Reuben
Big Al's Deli Nashville, Tennessee Hot Chicken, Meatloaf
20th Century Cafe San Francisco, California Russian Honey Cake, Mohnkuchen
Upper East Side, Manhattan, New York

Lexington Candy Shop Butter Burger with Egg Cream
City
Original Oyster House Pittsburgh, Pennsylvania Original Oyster, Jumbo Fish Sandwich
Country-Fried Steak, Turkey and

Matthews Cafeteria Atlanta, Georgia
Dressing
Special Episodes
State Fair Foods Paradise (2012)
219 od 222 26.6.2018 13:31

*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
*Ole and Lena's – "hotdish" (casrole) on-a-stick with cream of mushroom

dipping sauce, tater-tots and meatball combo, "China Town" (Ostrich meat
on-a-stick)
*Bayou Bob's - gator brots on-a-stick, deep-fried gator nuggets, "Big Fat
Bacon" (thick-cut bacon on-a-stick)
*Giggles' Campfire Grill - Walleye pike fish cakes with wild rice, salad
on-a-stick with a mozzarella, lettuce and tomato skewer
*Axel's - "Bull Bites" (blackened beef tenderloin with cajun spice), fried mac n'
Minnesota St. Paul,
cheese on-a-stick, "Breakfast Lollipop" (sausage patty with corn meal batter
State Fair Minnesota
and maple glaze)
*Sweet Martha's Cookie Jar - "Cookies-in-a-Pail" (homemade chocolate chip
cookies in a large pail)
*Nitro Ice Cream - Liquid nitrogen in ice cream mix
*Blue Moon Diner - Sweet corn ice cream with wild blueberry and honey butter
bacon topped with cayenne peanuts
*Famous Dave's - "Pig Lickers" (applewood smoked bacon dipped in chocolate
with salt pieces), "Pig Ankles" (barbeque pig "wings")
*The Machine Shed Restaurant – Deep-fried butter, "Brad & Harry's"

(deep-fried cheese curds), fried beer (with cheddar cheese sauce)
Wisconsin Milwaukee, *Cream Puff Pavilion - Homemade cream puffs
State Fair Wisconsin *Grebe's Bakery, Sports Bar & Grill - Deep-fried mac n' cheese burger, Krispy
Kreme dounut cheeseburger with chocolate bacon, fried beer with Wisconsin
cheddar sauce
*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
*Fyfe Concessions - Deep-fried 4½-pound butter on-a-stick served with

cinnamon or honey
*Dutch Letters – "S"-shaped Dutch pastries with almond paste
*Oasis Concessions – "Un-Fried Ice Cream" (vanilla ice cream coated with
cinnamon & sugar tortilla flakes dunked in chocolate sprinkles)
Iowa State Des Moines,
*The Best Around – Red velvet funnel cakes, with cream cheese icing
Fair Iowa
*Campbell's Corn Dogs – First ever foot long corn dogs
*Audubon County Park Producers – Pork chop on-a-stick
*Cattleman's Beef Quarters – "Hot Beef Sundae" (bowl of mashed potatoes,
gravy of shredded beef sprinkled with two cheeses and a cherry tomato on
top)
*Stiffler Brothers – "Fried Autnmn Pie" (pumpkin pie filling between two ginger
Texas State
Dallas, Texas snap cookies fried in funnel cake batter rolled in crushed ginger snaps)
Fair
220 od 222 26.6.2018 13:31

Mark Zable's - Deep-fried buscuits served with gravy on-a-stick

The Dock Restaurant – Deep-fried peaches n' cream, deep-fried pineapple
upside down cake, fried peanut butter & jelly sandwiches, fried bubblegum
(bubble gum extract fried in funnel cake batter with pink & green colored icing
topped with Chicklets
Weiss' Concessions – Fried salsa fritter with side of queso, fried guacamole,
buffalo chicken in a flapjack with syrup, pancake batter fried jalpeno crumbs
Frock Tails – Fried Cocktails (wine-based with fried garnishes)
Fletcher's Corny Dogs – "The Corn Dog King" original corn dogs with secret
batter
Food Paradise: London (2012)
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
Modern "Iberian" (Spanish & Portuguese) cuisine – "Mozambie

East End,
Eyre Brothers Prawns" (grilled with chili piri-piri sauce), hake fish with salsa verde
London, England
sauce, chocolate tart
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
*Arancini Brothers – Risotto balls – "Colossus" (risotto ball wrap with

hot peppers and crispy fried onions topped with tomato chutney/fenel
mayo)
*Tongue n' Cheek – Full (24 hour) roast suckling pig (pork sandwich
Street Food with homemade apple sauce)
Venders @ London, England *Grays & Feather Bubbles – "Award-Winning Bubbly" (wines and
Southbank Centre pimms)
*Creperie Nicolas – Nutella crepes and peanut butter & banana
crepes
*Well Kneaded Wagon - "Wood Burning Sourdough Fire Bread"
(British-style pizza), leak pizza
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
High tea and afternoon tea – finger sandwiches, margaines, clotted

Bea's of Camden Town, cream, pastries, brownies, marshmallows, American-style cupcakes
Bloomsbury London, England with Italian-style buttercream, strawberries & cream cupcakes, "Fairy
Cakes" (sweet cakes)
Chinese Food Paradise (2013)
References
1. "Food Paradise - Restaurant Locations, Maps, Road Trip Planner" (http://www.tvfoodmaps.com/show/Food-
221 od 222 26.6.2018 13:31

Paradise). Tvfoodmaps.com. Retrieved 2012-08-13.
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
Retrieved from "https://en.wikipedia.org/w/index.php?title=Food_Paradise&oldid=847259983"
This page was last edited on 24 June 2018, at 03:26.
Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. By using
this site, you agree to the Terms of Use and Privacy Policy. Wikipedia® is a registered trademark of the Wikimedia
Foundation, Inc., a non-profit organization.
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Chili Paradise (2012)

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Eat, Drink, Play

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Restaurant Location Specialty(s)

invented original hamburger sandwich in

"Original Double Deck Hamburger" (2

World Famous Ted's

Half-Moon Restaurant & Wild-game burgers (buffalo, ostrich, elk,

The Spot Natural Food

(Lower West Side) New York City,

Giant grilled burgers with buttered buns and

Restaurant Location Specialty(s)

Ray's Pizza (on Prince

The Original Frank ("Little Italy" – Wooster

Original deep dish pizza, "Numerio Uno" – cheese,

Deep dish pizza with buttery flaky crust, Wisconsin

Stuffed pizza Turino-style - 4 1/2 pound pizza pies

California-style gourmet pizza with unexpected

Beverly Hills, California (1st), Gourmet California-style pizza, Original Bar-B-Que

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Hot Dog Paradise

Restaurant Location Specialty(s)

World's biggest hot dog stand and drive-in, water-boiled hot

"Superdawgs" voted best Chicago hot dogs – (smokey &

(Southbeach) Miami, Chilean-style seafood dogs, salmon franks, low calorie

Restaurant Location Specialty(s)

Peter Luger Steak

Pat's King of Philadelphia,

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Restaurant Location Specialty(s)

Randy's 50-foot ceramic doughnut-shaped sign, glazed, sugar and chocolate

The Spudnut "Spudnuts" – potato flour donuts, "Nutty Spuddy", "Spufins" –

"Voodoo Doughnut" – raspberry jam-filled voodoo doll-shaped

Top Pot old-fashioned spice cake doughnuts, maple doughtnuts, "Rainbow

Restaurant Location Specialty(s)

Lexington-style barbecue slow-smoked fire pit pork shoulders with

"World's Best BBQ Steaks", Modern Santa Maria-style barbecue (vinegar

Award-winning barbecue (apple wood smoked), dry-rubbed pork ribs

8 od 222 26.6.2018 13:31

Ice Cream Paradise

Restaurant Location Specialty(s)

"Strawberry Fields Sundae" (cheese cake, strawberry ice cream and

9 od 222 26.6.2018 13:31

Restaurant Location Speciality(s)

Rockford, Fried Bologna Sandwich, "Cobblestone French Toast", meatloaf sandwich

Breakfast quesadillas, "Cranberry Melt" (turkey with Swiss cheese and

All You Can Eat Paradise

Restaurant Location Specialty(s)

Glendale, "Rodizio"--Brazilian buffet ("pacana" - Brazilian grilled meat on

(September–June) "Chocolate Bar" – dessert buffet with 520 items

Denny's Beer Clearfield,

10 od 222 26.6.2018 13:31

Restaurant Location Specialty(s)

Lower East Side, New

Midtown, Manhattan, New 35 oversized celebrity-named sandwiches (classic

Nardelli's Grinder Italian Grinder sandwiches: "Meat Combo" (Three

Point Pleasant Beach,

French dip sandwiches (roast beef, lamb, pork, & turkey

400 combos of peanut butter sandwiches (PB & Fluff,