Food Paradise
| Food Paradise | |
|---|---|
| Genre | Food Reality |
| Narrated by |
Mason Pettit (2008-2013) Jesse Blaze Snider (2014) |
| Composer(s) | The Music Collective |
| Country of origin | United States |
| Original language(s) | English |
| No. of seasons | 8 |
| Production | |
| Executive producer(s) | Kevin Burns, Sean O'Malley |
| Producer(s) | Philip Kruener |
| Location(s) | Various |
| Cinematography |
Daniel Farnam George Feucht |
| Editor(s) | Eddie Arguelles, Greg Clausen, Charles Donohoe, Titus Heard, Jennifer Lehman, Matt Kay, Casey Lee, Jayson Meadows, Margaret Moore, Janelle Ashley Nielson, Spyke, Dan Stoneberg, Scott Juergens |
| Running time | 60 minutes |
| Production company(s) | Prometheus Entertainment, O'Malley Productions |
| Release | |
| Original network | Travel Channel |
| Original release | 2008 – Present |
| Chronology | |
| Related shows | Food Paradise International |
| External links | |
| Website | |
Food Paradise is a television series narrated by Jesse Blaze Snider (formerly by Mason Pettit) that features the best places to find various cuisines at food locations across America. Each episode focuses on a certain type of restaurant, such as "Diners", "Bars", "Drive-Thrus" or "Breakfast" places that people go to find a certain food specialty.[1] New episodes currently air on Wednesdays at 9 p.m. EST on the Travel Channel.
Season 1 (2008)
Hamburger Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Louis' Lunch | New Haven, Connecticut | invented original hamburger sandwich in 1895 using vertical flame broilers |
| White Castle | (First) Wichita, Kansas (throughout U.S.) | famous 2 1/2 inch steamed sliders with chopped onions |
| All-American Drive-In | Massapequa, New York | old-fashioned classic "All American Burger" |
| Bob's Big Boy | Burbank, California | "Original Double Deck Hamburger" (2 patties), "Super Boy Big Combo" |
| World Famous Ted's Restaurant | Meriden, Connecticut | Steamed cheeseburgers with white cheese |
| Half-Moon Restaurant & Saloon | Kennett Square, Pennsylvania | Wild-game burgers (buffalo, ostrich, elk, antelope, wild boar and kangaroo) |
| The Spot Natural Food Restaurant | Hermosa Beach, California | Homemade veggie burgers |
| Pop Burger | (Lower West Side) New York City, New York | 3 inch mini burger gourmet sliders |
| Old Homestead Steakhouse | (Chelsea/Meat Packing District) New York City, New York | $41 Kobe beef burger with exotic mushrooms and tater tots |
| Waylon's Kuku Burger | Miami, Oklahoma | Giant grilled burgers with buttered buns and any topping |
Pizza Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Lombardi's Pizza Napoletant | (Little Italy) New York City, New York | Neapolitan-style thin-crust coal oven pizza, "Margerita"-cheese and sauce, famous pesto pizza |
| Ray's Pizza (on Prince St.) | New York City, New York | Original Ray's traditional thin-crust pizza |
| The Original Frank Pepe's Pizzeria Napoletana | ("Little Italy" – Wooster Square) New Haven, Connecticut | New Haven-style coal fire oven pizza |
| Sally's Apizza Restaurant | New Haven, Connecticut | Coal fire thin-crust pizza |
| Pizzeria Uno | Chicago, Illinois | Original deep dish pizza, "Numerio Uno" – cheese, sauce, sausage and pepperoni |
| Lou Malnati's Pizzeria | Chicago, Illinois | Deep dish pizza with buttery flaky crust, Wisconsin cheese and Illinois pork sausage, Chocolate chip pizza |
| Giordano's Famous Stuffed Pizza | Chicago, Illinois | Stuffed pizza Turino-style - 4 1/2 pound pizza pies with double crust, cheese on bottom and sauce on top |
| Caioti Pizza Cafe | Studio City, California | California-style gourmet pizza with unexpected toppings, "Pizza Rockafella"-seafood topped pizza |
| California Pizza Kitchen | Beverly Hills, California (1st), (Throughout U.S.) | Gourmet California-style pizza, Original Bar-B-Que chicken pizza |
| Nino's Bellissima Pizza | (Upper East Side) Manhattan, New York | "Luxury Pizza" - $1,000 gourmet pizza with crème fraîche, lobster tail, caviar and salmon roe |
Hot Dog Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Nathan's Famous | Coney Island, New York | famous frankfurters (chili dogs, sautee onion & pepper dog), crinkle-cut fries, Nathan's Hot Dog Eating Contest |
| Pink's Hot Dogs | Hollywood, California | 21 celebrity-named grilled hot dogs, chili cheese dogs |
| The Varsity | Atlanta, Georgia | World's biggest hot dog stand and drive-in, water-boiled hot dogs (chili dogs, chili slaw dog), onion rings, |
| Superdawg Drive-In | Chicago, Illinois | "Superdawgs" voted best Chicago hot dogs – (smokey & garlicy) |
| Hot Doug's The Sausage Superstore | Chicago, Illinois | Wild-game sausages sandwiches, corn dogs, "The Dog" – Chicago dog |
| Jimmy Buff's Hot Dogs & Sausages | East Hanover, New Jersey | Originators of the Italian hot dog (fried hot dogs with fried potatoes, onion & peppers stuffed into a roll |
| Franktitude | (Southbeach) Miami, Florida | Chilean-style seafood dogs, salmon franks, low calorie chicken/tofu franks) |
Steak Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Peter Luger Steak House | Brooklyn, New York | Dry-aged USDA prime beef, heavy-cut lamb chops |
| Hilltop Steakhouse | Saugus, Massachusetts | Prime rib, Rib eye steak |
| Pat's King of Steaks | Philadelphia, Pennsylvania | Philadelphia cheese steak (chopped steak with Cheese Wiz) |
| Geno's Steaks | Philadelphia, Pennsylvania | Philadelphia cheese steak (sliced steak with provolone) |
| Cattleman's Steakhouse | Oklahoma City, Oklahoma | USDA prime & choice steaks, (T-Bone Steak, "Cattlemen’s Strip Sirloin") |
| Big Texan Steak Ranch | Amarillo, Texas | Big Texan Challenge: 72 ounce top sirloin, dinner roll, side salad, baked potato, and fried shrimp. |
| The Buckhorn Exchange | Denver, Colorado | Wild game steaks: (buffalo, yak, elk, ostrich) |
Donut Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Café Du Monde | New Orleans, Louisiana | beignets with powdered sugar, cafe au lait |
| Kane's Donuts | Saugus, Massachusetts | home-style cake donuts, honey-dipped donuts, giant coffee rolls |
| Randy's Donuts | Inglewood, California | 50-foot ceramic doughnut-shaped sign, glazed, sugar and chocolate raised donuts |
| The Spudnut Shop | Richland, Washington | "Spudnuts" – potato flour donuts, "Nutty Spuddy", "Spufins" – potato flour muffins |
| Voodoo Doughnut | Portland, Oregon | "Voodoo Doughnut" – raspberry jam-filled voodoo doll-shaped doughnut, "Bacon Maple Bars", "Dirt Doughnuts", bubblegum doughnuts, "Dirty Snowball", "Memphis Mafia" |
| Top Pot Doughnuts | Seattle, Washington | old-fashioned spice cake doughnuts, maple doughtnuts, "Rainbow Doughnuts", "Pink Feather Boa" – pink icing with coconut |
| Doughnut Plant | (Lower East Side) New York City, New York | designer gourmet doughnuts, glazed doughnuts with edible flowers, raspberry glaze, doughnut jelly square, pistachio nut glaze |
Barbecue Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Arthur Bryant's | Kansas City, Missouri | 12-hour hickory & oak slow-smoked beef brisket, pork ribs with signature vinegar-based BBQ sauce. |
| Interstate Bar-B-Que | Memphis, Tennessee | Dry-rubbed brisket, pork ribs, chicken and sausage, one-pound pulled pork sandwich, "Barbecue Spaghetti" (seasoned rib meat mixed with BBQ tomato-based sauce over spaghetti) |
| Smitty's Market | Lockhart, Texas | Slow smoked brisket and signature smoked sausage. |
| Kreuz Market | Lockhart, Texas | Fast-smoked brisket, boneless beef shoulder, and smoked sausage. |
| Black's Barbecue | Lockhart, Texas | Smoked brisket, turkey, pork loin and beef ribs with signature BBQ sauce. |
| Annual Barbecue Festival | Lexington, North Carolina | Chopped or sliced pork shoulder in a ketchup & vinegar-based BBQ sauce called "Dip" served with cole slaw. Hot pork skins and barbecue turkey legs. |
| Lexington BBQ | Lexington, North Carolina | Lexington-style barbecue slow-smoked fire pit pork shoulders with vinegar-based BBQ sauce. Chopped pork sandwich served with "red slaw" (ketchup-based cole slaw), hush puppies and sweet tea. |
| Cowboy Flavor (Catering) | Santa Maria, California | Santa Maria-style "cowboy barbeque" (over an open firepit with red oak smoke) "Barbacoa", Beef shoulder, Linguica sausage served with pinto beans and salsa. |
| The Hitching Post | Buellton, California | "World's Best BBQ Steaks", Modern Santa Maria-style barbecue (vinegar & garlic-infused vegetable oil basted angus rib chops, prime top sirloin, filet mignon, grilled ostrich meat, barbecued artichokes with smoked tomato ancho-chili mayonnaise) |
| 17th Street Bar and Grill | Murphysboro, Illinois | Award-winning barbecue (apple wood smoked), dry-rubbed pork ribs smothered with signature tomato & vinegar-based BBQ sauce and sprinkled with "Magic Dust" (secret seasoning) |
Ice Cream Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Bassett's Ice Cream @ Reading Terminal Market | Philadelphia, Pennsylvania | America's Oldest Ice Cream Company - ice cream consisting of high butterfat content (makes it creamier) - Mint Chocolate Chip, Cookies and Cream, Cookie Dough, Peanut Butter, Butter Pecan, English Toffee Crunch |
| The Berkey Creamery | University Park, Pennsylvania | 100 ice cream flavors, 10 frozen yogurt flavors and 6 sherbet flavors - "Alumni Swirl" (vanilla Ice Cream with Swiss mocha chips and blueberry swirl), "Pralines 'N Cream" (Praline flavored ice cream with praline pecans and caramel swirl) |
| Ben and Jerry's | Waterbury, Vermont | "Cherry Garcia" (cherry ice cream with cherries & fudge flakes), "Chunky Monkey" (banana ice cream with fudge chunks & walnuts), "Chubby Hubby" (fudge-covered peanut butter filled pretzels covered in vanilla malt ice cream swirled with fudge & peanut butter), "The Vermonster" (a huge ice cream sundae served in a bucket filled with 20 scoops of ice cream, 4 bananas, hot fudge, 3 chocolate chip cookies, a chocolate fudge brownie, walnuts, 4 choice toppings and whipped cream. |
| Doumar's Drive-In | Norfolk, Virginia | Creators of the ice cream cone - homemade Vanilla, Chocolate, Strawberry or Pecan ice cream inside a famous Doumar hand-rolled waffle cone. |
| Max and Mina's of Main Street | Queens, New York | Homemade Ice Cream & Ices (with eccentric experimental ice cream flavors) "Lox", "Corn on the Cob", "White Fish" (w/ vodka), "Cotton Candy (w/ marshmallows), "Halava", "Chocolate Cupcake", "Praline Pecan" "French Toast", "Garlic" and "Beer & Nuts". |
| Fair Oaks Pharmacy & Soda Fountain | Pasadena, California | Lime Rickey, Egg Creams, Milkshakes, ice cream sodas, "Classic Sundae" (ice cream sundaes w/ hot fudge, chopped nuts, whipped cream and a cherry), "All-American Banana Split" (a scoop of vanilla, chocolate & strawberry ice cream topped with hot fudge, strawberry & pineapple sauces with whipped cream, cherries and a split banana. |
| Serendipity 3 | Manhattan, New York | "Strawberry Fields Sundae" (cheese cake, strawberry ice cream and strawberry topping and whipped cream), "Forbidden Broadway Sundae" (chocolate "blackout cake", ice cream, hot fudge topped with whipped cream), "Can't Say No Sundae" (humble pie, ice cream, banana and hot fudge with whipped cream), "Frrrozen Hot Chocolate" (frozen drink with 15 different blends of chocolate a topped with whipped cream), Guinness World Record "Golden Opulence Sundae" ($1,000 ice cream sundae with Tahitian Vanilla ice cream infused with Madagascar vanilla beans and edible gold leaf topped with Paris dried fruit, 23-karat gold-covered almonds, gold sugar flowers, passion fruit caviar and gold flakes served in an Amedei Porcelana & Venezuelan Chuao chocolate, 23K edible goldleaf-lined Baccarat crystal goblet eaten with an 18K gold spoon. |
Diner Paradise
| Restaurant | Location | Speciality(s) |
|---|---|---|
| Modern Diner | Pawtucket, Rhode Island | Breakfast Food - Custard French Toast topped with warm fruit and coconut shavings. |
| Rosie's Diner | Rockford, Michigan | Fried Bologna Sandwich, "Cobblestone French Toast", meatloaf sandwich served with mashed potatoes and gravy. |
| Empire Diner | New York, New York | Rail-car diner with a full bar – hamburgers, club sandwiches. |
| Ed Debevic's Diner | Chicago, Illinois | Cheeseburgers, cheese fries, milkshakes, pies. "Double-burger Special" (14 ounce beef patties) |
| Fog City Diner | San Francisco, California | Gourmet diner – mac n' cheese with ham & peas, Todo Santos Fish Tacos, Mu Shu Pork Burritos, Buffalo Burgers, truffle-oil fries, famous Bloody Marys, Dungeness Crab Cippino, signature crab cakes. |
| Papermoon | Baltimore, Maryland | Breakfast quesadillas, "Cranberry Melt" (turkey with Swiss cheese and cranberry sauce on toast) "Mom's Meatloaf" (served with mashed potatoes and gravy), "David's Delight" (omelette stuffed with lox, cream cheese and capers) |
| Napa Valley Wine Train | Napa Valley, California | Seasonal Menu - Mahi Mahi Special with fresh vegetables paired with wine, braised short ribs with a Merlot sauce. |
All You Can Eat Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Bellagio Hotel & Casino | Las Vegas | Bellagio Buffet (200 selections) suckling pig, Beef Wellington, sushi rolls, fish-smoked salmon roulade, Alaskan crab legs |
| The Broadmoor Hotel | Colorado Springs, Colorado | Gourmet Sunday Brunch (tapas, cheeses, desserts--chocolate fountain, chocolate showpieces) |
| The Castaway | Burbank, California | Sunday brunch (shellfish, shrimp, crab legs, sushi) full bar (Bloody Mary's & champaign), 25 different desserts |
| Gauchos Village | Glendale, California | "Rodizio"--Brazilian buffet ("pacana" - Brazilian grilled meat on skewers, empandas) Brazilian dancers |
| Pea Soup Andersen's | Buellton, California | All-you-can-eat "bottomless bowl" of split pea soup |
| Cafe Fleuri @ The Langham Hotel | Boston, Massachusetts | (September–June) "Chocolate Bar" – dessert buffet with 520 items (chocolate fantasies & chocolates of the world—chocolate soup, creme brulee, chocolate fountain, crepe station) |
| Denny's Beer Barrel Pub | Clearfield, Pennsylvania | World's largest hamburger, (1 to 15 pound burgers) |
Sandwich Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Katz's Delicatessen | Lower East Side, New York City, New York | Pastrami on rye with mustard & Beef salami sandwich |
| Stage Deli | Midtown, Manhattan, New York | 35 oversized celebrity-named sandwiches (classic pastrami) |
| Nardelli's Grinder Shoppe | Naugatuck, Connecticut | Italian Grinder sandwiches: "Meat Combo" (Three different kinds of meat) |
| Jersey Mike's Subs | Point Pleasant Beach, New Jersey | Submarine sandwiches ("Club Sub" with oil & vinegar) |
| Primanti Bros. | Pittsburgh, Pennsylvania | Italian-style meats, coleslaw & fries-stuffed sandwiches |
| Phillipe The Original | Los Angeles, California | French dip sandwiches (roast beef, lamb, pork, & turkey with au jus & spicy mustard) |
| Peanut Butter & Co. Sandwich Shop | Greenwich Village, New York City, New York | 400 combos of peanut butter sandwiches (PB & Fluff, "Elvis"-PB, bananas, bacon, "The Pregnant Lady-PB & pickles) |
| Tony's I-75 Restaurant | Birch Run, Michigan | Over-sized BLT sandwich (World's biggest) |
Ribs Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Nugget Rib Cook-Off | Sparks, Nevada | "Best in the West BBQ Rib Cook-Off" (every BBQ region is represented) |
| Famous Dave's BBQ and Blues | Minneapolis, Minnesota | Two-time BBQ pork ribs champion, "All American BBQ Feast" – ribs, chicken, corn bread, fries, corn on the cob and baked beans |
| New Zion Missionary Baptist Church Barbecue (aka: "Church BBQ") | Huntsville, Texas | "Devine Soul Food Ribs" – Oak wood-smoked dry rub secret seasoning barbecue ribs |
| Charles Vergo's Rendezvous Charcoal Ribs | Memphis, Tennessee | Charcoal longback rib racks (dry rubbed and basted) with vinegar solution and Greek seasoning |
| The Shed BBQ & Blues | Ocean Springs, Mississippi | Fall-off-the-bone BBQ baby back ribs and spare ribs (dry rub with brown sugar and secret sauce |
| Baby Blue's Bar-B-Q | Venice Beach, California | Soul Food, slow-cooked hybird baby back BBQ ribs (dry rub marinade, smoked, grilled, and sauced), Memphis-style pork ribs, Texas-style beef ribs |
| Nancy's Pig Heaven | (Upper East Side) New York City, New York | (wet rub) Chinese spare ribs with Chinese red sauce (honey, five-spice powder, soy sauce, hoisin sauce, sherry and rice wine) |
Steak Paradise 2: A Second Helping
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Gene & Georgetti Steakhouse | Chicago, Illinois | Wet aged beef (char-broiled 32 ounce T-bone), beef fat cottage fries |
| David Burke's Primehouse | Chicago, Illinois | 40-day Himalayan salt cured dry aged free aged prime beef (hot rock skewers, Kobe beef sashimi) |
| The Palm Restaurant | (Midtown East) Manhattan, New York | 28- to 35-day dry-aged beef, broiled steaks (New York strip) |
| Lawry's The Prime Rib | Beverly Hills, California | 17 pound prime rib roast, spinning bowl farmhouse salad |
| The Grill House & Rock Bottom Bar | Allegan, Michigan | "Do-It-Your-Own Steakhouse"-pick out and grill your own choice meat, (only haunted steakhouse in U.S.) |
| Musashi Japanese Steakhouse | Las Vegas | Hibachi-grilled Kobe beef steaks |
| Bern's Steak House | Tampa, Florida | 8 week dry aged beef, wine & steak (8 ounce Delmonico steak), world's largest wine selection of any restaurant (1/2 million bottles in underground wine cellar) |
Bar Food Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Union Oyster House | Boston, Massachusetts | Blue point oysters on the half-shell, 5 to 16 lb lobsters, "clam chowda" |
| Jimmie Kramer's Peanut Bar | Reading, Pennsylvania | unlimited bowl of free peanuts |
| Restaurant Moderno | Piedras Negras, Mexico | created the original nachos with cheese & pickled jalapeños |
| J. Gilligan's Bar and Grill | Arlington, Texas | "Irish Nachos"-cottage fries, cheese, peppers, onions, jalapeño's served in a skillet |
| Finn McCool's Irish Pub | Santa Monica, California | Guinness beer, Loaded potato skins with Irish bacon & mushrooms |
| Barney's Beanery | West Hollywood, California | World-famous chili (on burgers, hot dogs, fries, hashbrowns), "Champaign Breakfast"-chili cheese dog with Dom Pérignon |
| Frank & Teressa's Anchor Bar | Buffalo, New York | World-famous original Buffalo wings with blue cheese dressing & celery |
| National Buffalo Wing Festival | Buffalo, New York | Hundreds of different kinds of chicken wings, plus wing eating contests |
Breakfast Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| The Machine Shed | Urbandale, Iowa | Farmhouse Breakfast (big portions): "Farmer's Daughter" & "Hungry Man's Breakfast", "I Love Eggs"-get a free egg, giant cinnamon rolls |
| Loveless Cafe | Nashville, Tennessee | South-style breakfast: hot biscuits and gravy & country ham with sorghum syrup |
| Pancake Pantry | Nashville, Tennessee | 23 different kinds of pancakes: sweet potato pancakes |
| Petite Abeille | Lower East Side, New York City, New York | Belgian waffles: (Brussels waffles & Liege waffles) |
| Murray's Bagels | Greenwich Village, New York City, New York | Hand-rolled bagels: Lox & whitefish, "Leo" (Special)-lox, eggs, onions on salt bagel |
| Cereality Cereal Bar & Cafe | Santa Cruz, California | Create "Cereal-My-Way" with different kinds of combinations |
| Swingers | Santa Monica, California | Late-night organic breakfast: Huevos rancheros, pancakes, waffles, omelettes. |
Deep Fried Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Willie Mae's Scotch House | New Orleans, Louisiana | Best fried chicken |
| Jive Turkey | Brooklyn, New York | Deep fried turkey, fried turkey sandwich |
| Goodson's Café | Tomball, Texas | The best chicken fried steak in Texas |
| Sodolak's Original Country Inn | Snook, Texas | Chicken fried bacon with cream gravy |
| Hollywood Café | Robinsonville, Mississippi | fried dill pickles, fried green tomatoes |
| Dyer's Burger | Memphis, Tennessee | Deep fried hamburgers and cheeseburgers in 100-year-old oil |
| Rutt's Hut | Clifton, New Jersey | Deep fried hot dogs with secret mustard relish |
| Chipshop | Brooklyn, New York | (Will fry up anything!) fish 'n' chips, deep-fried Mars bars, deep-fried pizza |
Season 2 (2010)
Bacon Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| All Good Cafe | Dallas, Texas | Thick-sliced Wright's peppered bacon |
| Slater's 50/50 Burgers by Design | Anaheim, California | "The 50/50 Burger"-50% ground beef 50% ground bacon (topped with fried egg, pepper jack cheese, avocado & chipotle mayo), "Peanut Butter & Jealousy Burger", bacon milkshakes, bacon brownies |
| 3 Bar & Grill | Arlington, Virginia | Own spice-cured smoked bacon, bacon-wrapped pork chop with bacon cornbread, "Heritage Hog"-pig roast |
| The Lido Deck | Newport Beach, California | Homemade pig and lamb bacon, wild boar bacon with soft-boiled egg on top, elk burger with wild boar bacon |
| Bad Decisions Bar | (Fell's Point) Baltimore, Maryland | Happy hour bacon cocktails (all drinks served with a side bowl of fried bacon) |
| Hash House A Go-Go | San Diego, California | Bloody Mary BLT, "Hair-of-the Dog" – 24 ounce beer served with honey-cured smoked bacon, "BBBLT"-triple the bacon, lettuce & tomato |
| Martini's at the Beach | Santa Cruz, California | World's biggest BLT sandwich (oversized sandwich piled high with bacon) |
Food Truck Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Uncle Gussy's Traditional Greek Cuisine | (51st St. & Park Ave.) New York City, New York | Gyros, Souvlakis, Greek salads |
| Flying Pig Healthy Taste | (Washington Blvd.) Los Angeles, California & (Sunset Blvd. & Cole Ave.) Hollywood, California | French-Asian tacos (gua-bao & sliders) |
| The Grilled Cheese Truck | East Los Angeles, Los Angeles, Hollywood & Venice Beach, California | "Cheesy Mac 'n' Rib" (macaroni and cheese & BBQ rib meat grilled cheese sandwich) |
| Ali Baba's Turkish Kebabs @ Food Cart Pods (parking lot) | (10th St. & Alder St.) Portland, Oregon | Lamb and rice kebabs |
| The Dump Truck @ Food Cart Pods | Portland, Oregon | Dumplings (bacon cheeseburger dumplings) |
| Saucy's BBQ @ North Station Pod | (2800 North Greeley Ave. & North Killingsworth St.) Portland, Oregon | Sweet-sauced BBQ pork ribs |
| Whiffle's Fried Pies @ Cartopia Food Pod | (SE Hawthorne Ave. & SE 12th St.) Portland, Oregon | Famous fried fruit pies |
| Pyro Pizza @ Cartopia Food Pod | Portland, Oregon | Stone-oven baked thin-crust pizza pies |
| Potato Champion Belgian Fries @ Cartopia Food Pod | Portland, Oregon | "Pomme Frites"-Belgian fries (cheese curds & gravy fries, peanut butter & jelly fries) |
| Mr. C's Grease Truck @ Rutgers University campus | New Brunswick, New Jersey | Grease Truck food, "Fat Sandwiches" – 8-inch overstuffed sandwiches with meats, fries, sauces, and cheeses (famous "Fat Darrell", "Fat Cat") Fat Sandwich Challenge |
| Fojol Bros. of Merlindia: A Traveling Culinary Carnival | (Logan Circle Park @ Rhode Island Ave. & 14th St.) Washington D.C. | First performance food truck, Indian food (chicken curry, mango lasse popsicles) |
| Roman Chewing Candy | (5510 Constance St.) New Orleans, Louisiana | Horse drawn cart, Roman candy sticks (vanilla, chocolate & strawberry taffy-like candies) |
Deep Fried Paradise 2: Extra Crispy
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Acme Oyster House | New Orleans, Louisiana | Fried oysters, po' boys, "Boo Fries" – cheese fries with gravy, oyster challenge (15 dozen in 8 minutes) |
| Ye Old King's Head Pub | Santa Monica, California | British chip shop (fish 'n' chips) |
| Montgomery Inn: The Ribs King | (Montgomery suburb) Cincinnati, Ohio | fried Saratoga chips (aka potato chips) |
| Fletcher's Corney Dogs @ Fair Park Fairgrounds | Dallas, Texas | "Texas State Fair Fried Food Competition" (corn dogs) |
| Clark's Outpost Bar-B-Q | Tioga, Texas | Deep fried corn-on-the-cob, "Lamb Fries" – lamb testicles |
| No Name Pub | Big Pine Key, Florida | Deep fried conch fritters |
| Kushiage Dining Horon | Torrance, California | "Kushiage"-Japanese panko-fried meat or seafood skewers, "Do-It-Yourself Mashed Potatoes" |
| Cafe Coyote | Old Town, San Diego, California | Deep fried ice cream |
Pasta Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Patsy's Italian Restaurant | New York City, New York | Frank Sinatra's NYC favorite, Neapolitan cuisine: Linguine in calm sauce, veal Milanese |
| Filomena Ristorante | Washington D.C. | Handmade pasta: gnocchi, spinach and cheese ravioli |
| Fior d'Italia Restaurant | San Francisco, California | Northern Italian cuisine, pumpkin ravioli |
| S'MAC | (East Village) Manhattan, New York | 12 different types of macaroni and cheese served in a sizzling skillet |
| Marino Ristorante | Hollywood, California | Sinatra approved, homemade Italian food: "Spagetti Ala Vongole" |
| La Dolce Vita Restaurant and Bar | Beverly Hills, California | Sinatra approved, table-side service: pasta, veal, fish and lobster |
| Lasagna Ristorante | Chelsea, Manhattan, New York | 17 different kinds of baked lasagna |
Pie Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Mom's Pies Etc. | Julian, California | Homemade apple pies and apple crumble |
| Blue Owl Restaurant & Bakery | Kimmswick, Missouri | "Levee-High Apple Pie" – apple filling piled high under pie crust |
| Dooky Chase's Restaurant | New Orleans, Louisiana | Famous sweet potato pie |
| Tuck Shop: The Great Aussie Bite | (East Village) New York City, New York | Australian meat pies (beef pies) |
| Kermit's Key West Key Lime Shoppe | Key West, Florida | Key lime pie, chocolate covered key lime pie slice on a stick |
| Dangerously Delicious Pies | Baltimore, Maryland | "Baltimore Bomb Pie" – cookie pie with vanilla cheese filling, "Mobtown Brown"- pecan pie with Swiss chocolate & caramel |
| House of Pies Coffee Shop | (Los Feliz Village) Los Angeles, California | Strawberry cream pie, glazed fruit pies |
Season 3 (2011)
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".
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Keens Steakhouse | New York City, New York | King's cut prime rib, mutton chop, whiskey and pipe smoking |
| Alabama Jack's Bar & Grill | Key Largo, Florida | conch fritters, crab cakes, lima bean soup |
| Gus's Fried Chicken | Memphis, Tennessee | Famous hot & spicy fried chicken, baked beans and cole slaw |
| Primanti Bros. | Pittsburgh, Pennsylvania | Stuffed sandwiches with deli meat, fries and cole slaw inside, "Pittsburger cheese steak" |
| Original Joe's | San Jose, California | "Man-sized Italian meals and charcoal-broiled meats: steaks, short ribs, award-winning hamburgers, spaghetti and meatballs |
| Couloir Restaurant at Jackson Hole Mountain Resort | Jackson Hole, Wyoming | Wagu beef, duck, local fish, smoked buffalo tenderloin |
| The Salt Lick | Driftwood, Texas | Pork and beef open-pit BBQ: beef brisket, sausage, pork ribs, and turkey |
| Jethro's BBQ | Des Moines, Iowa | Giant portions, 24 hour-smoked oak and hickory "down home BBQ": beef brisket, famous smoked hot wings, "Adam Emmenecker Sandwich": 5 pounds pork tenderloin, bacon cheeseburger, chicken fingers, brisket, fried cheese and cheddar cheese sauce |
| Salt's Cure | Hollywood, California | Old-fashioned butcher shop-style smoked, slice and salt-cured meats: smoked whole pig, smoked ham, famous chicken salad sandwich |
Tailgate Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| University of Wisconsin (Badgers) | Madison, Wisconsin | *Stadium Sports Bar (open-air) – "Brats & Beer" (bratwurst) and deep fried cheese curds *Lot 16 Badger Wagon Party beef, pork and chicken sausage |
| Auburn University (Tigers) | Auburn, Alabama | Wild game meats (fried deer meat), deviled eggs, "hummingbird cake" (with bananas, pineapple and cream cheese icing) |
| LSU (Tigers) | Baton Rouge, Louisiana | Creole cuisine, fried Cajun turkey, alligator meat, chicken fricassee with rice, boudin balls, seafood gumbo, "sauced pecans" |
| University of Tennessee (Volunteers) | Knoxville, Tennessee | Smoked BBQ meats (pork ribs and barbecue sauce) |
| Ohio State (Buckeyes) | Columbus, Ohio | Fresh fish from Lake Erie, beef brisket, pulled pork, "Buckeyes" (chocolate & peanut butter candy), "Fried Buckeye" (fried cake and brownies) |
| University of Texas (Longhorns) vs. University of Oklahoma (Sooners) | @ Cotton Bowl, Dallas, Texas | *Texas: Beer & BBQ (smoked beef ribs, brisket, chicken and pork), "Corny Dogs" (corn dogs) *Oklahoma: Fried foods (fried bacon, fried pizza, fried peanut butter & jelly, fried butter and fried coke-a-cola) |
| University of Florida (Gators) vs. University of Georgia (Bulldogs) | @ The Football Classic, Jacksonville, Florida | *Florida: "Gatoribs", gator gumbo, cuban sandwiches, bratwurst, Mayport shrimp, key lime pies and whoopie pies *Georgia: "Bulldog Balls" (meatballs in teriyaki sauce), marinated barbeque chicken and fried chicken |
| USC (Trojans) | Los Angeles, California | Gourmet-themed catering (Barbecue spice rubbed cedar wood-plank salmon, bacon-wrapped hot dogs with California peppers & onions, bratwursts, flank steak, chicken and chocolate fountain) |
Hot & Spicy Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Lil' Dizzy's Cafe | (Tremé), New Orleans, Louisiana | "A Baquet Family Restaurant" – "Wayne's Famous Gumbo" (cerole-style gumbo) and spicy jambalya omelette |
| Tolbert's Restaurant | Grapevine, Texas | Red hot spicy chili, chili con queso with five-alarm chili sauce |
| Salvador Molly's Sun Stop Cafe | Portland, Oregon | "The Great Balls of Fire" (habanero fritters with "sunshine and pain" salsa), "Volcano" (Hot barbeque Kalua pork on grarlic bread) |
| Brick Lane Curry House | (East Village), New York City, New York | "Vindaloo" Indian-style curry x 10 = "Phaal" (13 different peppers + ghost chilies) |
| Jitlanda Restaurant & Southern Thai Cuisine | (Thai Town, Los Angeles, California | "Kua Kling Phat Tha Lung" (Shredded beef Thai curry) |
| Jack Melnick's Cornertap vs. Crosstown Pub & Grill | Chicago, Illinois | *Cornertap - "Wingfest" ("XXX Wings") *Crosstown - "Dynomite Spicy Challenge" ("Devil's Sweat Wings") |
Big Beef Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Riscky's Bar-B-Q | (Fort Worth Stockyards), Fort Worth, Texas | Fall-off-the bone, all-you-can-eat beef ribs |
| Ward's House of Prime | Milwaukee, Wisconsin | 8, 16 & 24-ounce prime rib "The Baby Dame" (40-ouncer), "The Big Bulgalshy" (64-ouncer), "The Amazing Alyssa" (72-ouncer), "The Mighty Lind" (88-ouncer), "The Legendary Halaka" (96-ouncer), "Holly Scmidt" (125-ouncer) |
| Big Ass Sandwich (Truck) | Portland, Oregon | "Gut-Bomb" (2-pound roast beef sandwich stuffed with fries and cheese sauce) |
| Incanto | San Francisco, California | "Leg of Beast" (braised beef shank with "God's Butter" – bone marrow), lamb tongue, goose testicles. |
| Kelsey's Steak & Seafood Restaurant | Valparaiso, Indiana | "Six Pound Challenge" (eat a 96-ounce top sirloin steak in one hour) |
| Mallie's Sports Grill & Bar | Southgate, Michigan | 101-134-pound burgers, largest hamburger in Guinness Book of World Records (350-pound burger) |
| Tweed's Restaurant & Buffalo Bar | Riverhead, New York | (Established in 1896) American Bison steak and one-pound burgers |
Season 4 (2012-2013)
Bacon Paradise 2: Another Slab (2012)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Bacon | Austin, Texas | Salt-cured smoked thick slab bacon. Tabasco bacon B.L.T., "Double Grind Burger" (grind bacon into the ground chuck beef), corned-bacon pastrami sandwich. |
| John Berryhill's Bacon | Boise, Idaho | "Bacon Lasagna" (marinara, pasta, ricotta, 2 shredded cheeses, bacon, wild mushrooms with onions & garlic, and goat cheese Béchamel sauce) |
| Zazu Restaurant & Farm | Santa Rosa, California | "Black Pig Bacon" (applewood smoked). Bacon waffle with espresso gelato and bacon fat toffee, bacon maple popcorn, and maple glazed bacon donuts. |
| Grub | Los Angeles, California | "Sweet & Sassie Bacon" (aka: "Crack Bacon"), "B.F.P." (Big Flippin' Pancake) (crack bacon and cheddar cheese inside pancake batter) |
| Paddy Long's | Chicago, Illinois | Beer and bacon pub. Beer-battered bacon strips, "The Bacon Bomb" (brown sugar applewood-smoked bacon loaf stuffed with 5 lbs of spicy beef & pork sausage and black pepper bacon) |
| "Baconfest" (UIC Forum) @ University of Illinois at Chicago | Chicago, Illinois | *Bleeding Heart Bakery – "Bacon Pork Pocket" (deep-fried bacon-wrapped pork sausage croissant with horseradish mustard sauce) *David Burkes Primehouse – Mini bacon burger dipped in beer cheese sauce *Sable Kitchen & Bar - Applewood-smoked bacon pretzel with bacon jam & smoked pepper dip *Red Butter – Bacon Chili Gulab jamun (Indian dessert – donut hole with ground-up bacon and chilies soaked in syrup and topped with brittle) *Atwood Cafe Bacon pop-rocks, bacon gummy black peppercorn cherry candy, bacon fruit roll-ups and bacon Pixie Stix *Gemini Bistro/Rustic House - Panchetta Ravioli with a bacon vinaigrette topped with a crispy pancetta chip |
| The Berkshire | Denver, Colorado | "The King Sandwich" – Elvis Presley-inspired crunchy peanut butter, caramelized bananas and Berkshire bacon on toasted sweet Hawaiian bread, "Surf n' Pig", "Deconstructed B.L.T." and bacon martini (bacon-fused vodka) |
| Baconery | (Union Square) New York City, New York | Bacon + bakery = Baconery (bacon infused desserts) Chocolate bacon peanut butter cookies (with Reese's Pieces), chocolate-covered bacon, bacon pecan pie, bacon brownies, beacon chocolate chip cookies, bacon banana bread |
Hamburger Paradise 2: The Double-Decker (2012)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| The Apple Pan | Los Angeles, California | Steakburger (ground sirloin topped with melted Tillamook chedder, pickles, lettuce, mayo and signature relish), Hickory Burger (same toppings and smothered in a tangy hickory sauce) |
| Krazy Jim's Blimpy Burger | Ann Arbor, Michigan | Build-your-own burgers by choosing the number of burger patties layered, type of cheese, type of bun and pick from 30 toppings. |
| Capser & Runyon's Nook | St. Paul, Minnesota | "Juicy Nookie" (a Jucy Lucy-style burger with black Angus chuck seasoned with special spice mix stuffed with American cheese on a brioche bun) |
| My Brother's Bar | Denver, Colorado | Jalapeño Cream Cheese Burger ("J.C.B.") (ground beef patty, cheese and jalapeño, pimentos and cream cheese whipped topping on a bakery bun), "Johnny Burger" (Swiss, American cheese, cream cheese and grilled onions) |
| Kuma's Corner | Chicago, Illinois | Burgers named after metal bands. "Kuma Burger" (beef patty with applewood-smoked bacon, cheddar cheese on a pretzel roll topped with a fried egg, red onions and lettuce) |
| Shooting Star Saloon | Huntsville, Utah | Burgers with secret seasoning blend on a toasted sesame bun with cheese, lettuce, pickles, tomatoes and onions. Also with bacon and sautéed onions. "Star Burger" (two cheeseburger pattys laid with knockwurst) |
| Wild Bubba's Wild Game Grill | Elroy, Texas | "Wild Hamburgers" – buffalo, elk, venison, cabrito (goat), and wild boar burgers. Antelope Burger (1/3-pound antelope meat dusted with spice mix with lettuce and tomato) "F1 Burger" (one-pounder with BBQ sauce) |
| Heart Attack Grill | Las Vegas, Nevada | "Quadruple Bypass Burger" (9,982 calorie burger with four ½-pound pig fat bacon cheeseburger patties topped with tomatoes and sauteed onions on buttered-lard buns) |
Barbecue Paradise 2: Another Rack (2012)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Franklin Barbecue vs. JMueller BBQ | Austin, Texas | *Franklin: Full-brisket seasoned with salt & pepper slow-smoked for 16-hours with post oak, ribs, sausage, pulled pork and turkey. *JMueller: Salt & pepper rubbed 8-hour post oak wood smoked brisket. |
| Gates Bar-B-Q | Kansas City, Kansas | Sweet & sticky hickory-smoked pork ribs smothered with thick & tangy barbecue sauce. |
| Germantown Commissary BBQ | Memphis, Tennessee | 2½-pound dry-rubbed spare ribs with traditional Memphis-style barbeque sauce. |
| Memphis in May BBQ Festival | Memphis, Tennessee | *Cool Smoke - Pork shoulder infused with apple juice and secret spice rub. *Natural Born Grillers (NBG) - Honey mustard glazed "million dollar"-rub brown sugar pork ribs basted with apple juice, smoked for 6 hours. *Fatback Collective - Wood-smoked whole purebred hog. |
| Skylight Inn BBQ | Ayden, North Carolina | Award-winning oak wood-smoked eastern North Carolina-style pulled pork smoked for 14-hours with hot sauce and vinegar. |
| Sweatman's Bar-B-Que | Holly Hill, South Carolina | Oak, hickory and pecan wood-smoked whole hog smoked for 8–10 hours slathered with a mustard-basted barbeque sauce, homemade pork rinds and pork "hash" sauce. |
| Moonlite Bar-B-que | Owensboro, Kentucky | Hickory-smoked vinegar basted, salt and pepper rubbed mutton (sheep), "Burgoo" (thick stew with mutton, beef and chicken). |
Sausage Paradise (2012)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Gene's Sausage Shop | Chicago, Illinois | Alpine Sausage (double-smoked, double garlic pork Polish sausage from the Alpine region char-grilled to perfection) Alpine Chedder (Alpine sausage stuffed with chedder cheese) |
| Ina's (Breakfast Queen) | Chicago, Illinois | Amylu Sausages – "Amy's Omlette" (apple & gouda cheese chicken sausage, brie and asparagus stuffed omelette), veal chive sausage, Chorizo (Mexican sausage hash) and Andouille sausage |
| Hominy Grill | Charleston, South Carolina | Pork shoulder sausage patties. "Big Nasty" (Southern-fried chicken breast and cheddar cheese between two big biscuits smothered with homemade pork sausage gravy) |
| Southside Market & Barbeque | Elgin, Texas | "Elgin Sausage" (aka "Hot Guts") (smoked long-link natural casing beef sausage with a pepper fiery flavor grilled over post oak wood) |
| Wurstküche (Sausage Kitchen) | Venice Beach, California | Exotic sausages: Char-grilled rattlesnake sausage, buffalo sausage, crocodile & pork Andouille sausage and duck & bacon sausage |
| Old German Beer Hall | Milwaukee, Wisconsin | Usinger's Famous Sausage: Dunkel Beer and applewood bacon flavored bratwurst in a corn-dusted bun or fresh-baked pretzel roll |
| Ferdinando's Focacceria | Brooklyn, New York | Homaemade Italian sausages (Sicilian-style natural casing pork sausage with wild fennel, salt & pepper and secret spices), sausage Parmesan on a fresh-baked focaccia roll |
| Horse Brass Pub | Portland, Oregon | "Bangers and Mash" (English-style pork water-plumped sausage with mashed potatoes, fried onions and green peas served with "pub mustard", Banger Sausage Roll (pigs in a blanket-style), Scotch Egg |
Pot Pie Paradise (2012)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Paul's Pot Pies | Marietta, Georgia | "Chicken Curry Pot Pie" (white meat chicken, broccoli, carrots, peas, basmati rice and golden curry sauce in 10-inch puff pastry crust) |
| Centerville Pie Company | Centerville, Massachusetts | Chicken Pie (pie crust filled with 1-pound boiled white & dark meat chicken and 16-ounce of chicken stock gravy) |
| Australian Bakery Cafe | Marietta, Georgia | Aussie meat pies. "Ned Kelly Pie" (hand-ground steak meat, egg, cheese, and bacon in a mini pie crust), "The Croc Hunter Pie" (filled with crocodile meat) |
| Pleasant House Bakery | Chicago, Illinois | Yorkshire-style pies ("Royal Pies") "Steak and Ale Pie" (mini pie with beef stewed with seasonal ale, garlic, shallots, carrots, plum tomatoes, Worcestershire sauce and original spice blend of rosemary, sage, marjoram) |
| Chicago Pizza and Oven Grinder Co. | Lincoln Park, Chicago, Illinois | Pizza Pot Pies (layered with Wisconsin brick cheese, whole-button mushrooms and tomato meat sauce capped with Sicilian-style dough) |
| Acadene Maine Brasserie & Tavern @ Kennebunk Inn | Kennebunk, Maine | Lobster Pot Pie (tail, knuckle and claw lobster meat added to a cream-based spiced lobster stock with corn, potatoes and peas with a puffed pastry lid) |
| Round-Abouts Restaurant | Lincoln, Nebraska | "Pot Pies with a Twist" ("Round" open-topped pie) "Reuben Round" (mini round of corned beef, Swiss cheese, sauerkraut, and thousand island dressing) "Yo-Yo's" (dessert filled round pies) |
| Pot Pie Paradise & Deli | Hayward, California | Butternut Squash Pot Pie (roasted butternut squash and Yukon potatoes, onions, edamame, smoked gouda, parmesan, cream and nutmeg in pie crust) |
Chili Paradise (2012)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Texas Chili Parlor | Austin, Texas | "Bowl of Red" (Brisket, chuck, round, and shoulder meats, with a spice mix of dried onions, cilantro, oregano, cumin, and garlic powder, tomato juice, bock beer and 5 pounds of chili powder) "Frito Pie" (Fritos chips with cheese and chili) |
| Phoenix Saloon | New Braunfels, Texas | Texas Red (sirloin beef, secret spices and William Gebhardt's original Mexican-style chili powder) "Double-Shot" (chili with sautéed serranos and habaneros) "Ring of Fire" (chili with a chipotle, habaneros and serranos purée) "The Killer" (Double-Shot & Ring of Fire chilis with a ghost pepper mixture) |
| Joe Roger's The Den Chili Parlor | Springfield, Illinois | Firebrand Chili ("beef-n-beans blend" – ground beef, oil/secret spice mix and kidney beans) |
| Camp Washington Chili | Cincinnati, Ohio | Chili-Covered Spaghetti (bull meat round ground beef with sautéed onions with secret spice blend of chili powder, paprika, and cinnamon) "2-Way" (chili & spaghetti) "3-Way" (chili, spaghetti and cheese) "4-Way" (chili, spaghetti, cheese and onions) "5-Way" (chili, spaghetti, cheese, onions and beans) |
| Slim's Last Chance | Seattle, Washington | Turkey & White Bean Chili (ground turkey, sautéed serranos, jalapeños, red & green bell peppers, chopped garlic, onions with a spice blend of black pepper, smoked paprika, ancho chili powder, cumin, sage, and garlic salt, chicken broth and white beans), "Brisket & Bean Chili" (Texas Red-style chili with beans) |
| White Knight Diner | St. Louis, Missouri | "Super Slinger" (hash browns, hamburger patty, eggs, American cheese, slathered with beef chili and sautéed vegetables on top) |
| Chili Addiction | West Hollywood, California | "Jamaican Gold" (Jerk Chicken Chili – Ground chicken, garlic, cinnamon, ginger, habaneros, jalapeños and Thai chilies), "Spontaneous Combustion" (carne asada base chili with chipotles, serranos, Thai chilies and ghost peppers), "Maui Wowi" (chili with Maui onions) |
| The Shed | Santa Fe, New Mexico | "Santa Fe Green" (Chile Verde Con Papas) ("Green chile with potatoes" – stewed pork, "Sandia" roasted New Mexico chile, garlic, pork base and jalapeños purée and potatoes) |
Food Paradise: Manliest Restaurants 2 (2012)
- Note: This episode aired as a special on November 21, 2012.
- The list below features the 9 different regional competition finalists of Men's Health Magazine's "2012 Manliest Restaurants in America" competition.
- The competitors must fall into one of the nine essential categories: steakhouse, brew pub, burger spot, pizza parlor, sandwich shop, adventurous eating, seafood shack, taco stand and barbecue joint.
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Cattleman's Steakhouse | Fabens, Texas | Wet-aged Angus beef steaks with secret chili spice rub cooked on inlined steel grill, "Cowboy" (2-pound steak), 4-pound T-bone steak and porterhouse steaks served with baked potato, baked beans, pineapple cole slaw, corn-on-the-cob and house-baked bread. Smoked half cow racks of beef ribs. |
| Snake River Brewing Co. | Jackson Hole, Wyoming | "The Roper" (cayenne pepper & mustard powder spice rub brisket braised in apple cider & beer mixture, bacon, and horseradish stacked in between two homemade buttered buns. Elk burgers and river trout. |
| Butcher & The Burger | (Northside) Chicago, Illinois | Butcher & build-your-own burgers. Wildgame burgers (elk and bison burgers). Prime Blend Beef Burgers - "Chicago Steakhouse Style" (6-ounce 100% prime beef patties seasoned to order, char-grilled, toasted buns and dressed with any of the 15 house-made toppings) |
| Burt's Place | (Northside) Chicago, Illinois | Chicago-style create-your-own deep dish pizza with signature caramelized pan-style crust. (1-pound cast iron pan filled with dough, whole milk mozzarella, tomato sauce, sausage and mushrooms) |
| Katz's Delicatessen | (Lower East Side) New York City, New York | Hand-carved pastrami brine and smoked for three days in a salt, pepper, garlic & onion powder and coriander rub. "pastrami on rye" with mustard and corned beef sandwich served with half-sour pickles, matzo ball soup, grilled hot dogs and knishes. |
| Incanto | San Francisco, California | Adventurous eats (duck testicles, goats eyeballs and lamb's head smothered in onions & mint,) "Odd & Ends" (chalkboard specials of "God's Butter"--bone marrow, tuna spine, pig skin spaghetti and beef tongue) |
| Mabel's Lobster Claw Restaurant | Kennebunkport, Maine | 4½-pound lobsters. "Lobster Savannah" (1 1/4-pound lobster stuffed with shrimp & scallops in a "Newberg" sauce—butter, flour, half & half, sherry, and paprika, topped with aged provolone, roasted green & red peppers, grated parmesan cheese baked in the oven) Lobster rolls and "Lazy-style" shelled lobster. |
| Hankook Taqueria | Atlanta, Georgia | Part Korean cafe and part taqueria. Korean barbecue beef taco (beef marinated in soy sauce, pineapple juice and sugar, sliced onion, hot sauce and sesame soy salad in a soft flour tortilla) Sesame fries tossed with red pepper flakes and "bibim-bop" (spicy beef on top of white rice with a fried egg) |
| Oklahoma Joe's Barbeque & Catering | Kansas City, Kansas | Winner of Manliest Restaurant in America. "Burnt Ends" (19-hour smoked beef brisket ends) "Z-Man Sandwich" (Slow-smoked brisket and provolone cheese topped with two crispy onion rings on a Kaiser roll) "hog-O-Maniac" (pulled pork, smoked pork ribs and pork sausage with Texas toast and pickles) |
Sandwich Paradise 2: The Upper Crust (2012)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Jimmy & Drew's 28th Street Deli | Boulder, Colorado | "Jimmy's Favorite" (Reuben sandwich - corned beef, Swiss cheese and sauerkraut, topped with thousand island dressing in between two latkes (potato pancakes) instead of on rye bread served with a Chicago-style pickle and cole slaw), "Drew's Favorite" (meat loaf sandwich with caramelized onions, sharp cheddar, lettuce and tomato topped with Russian dressing), "The Cowboy" (roast beef sandwich with cheddar, coleslaw and red onions topped with barbecue sauce), "The Spudnik" (hot pastrami & corned beef on rye with melted Swiss cheese topped with cole slaw, fries and Russian dressing) |
| Jerry's Sandwiches, Spirits & Music | Chicago, Illinois | "Jerry's B.L.T." (buttermilk, hot sauce and corn meal fried green tomatoes, two slices of applewood bacon and two slices of Benton's Tennessee country bacon, white American cheese and iceberg lettuce and arugula between challah bread topped with mayo and Louisiana crystal hot sauce), "Diego A." (steak, avocado, cheese on a pretzel bun topped with adobe sauce), "Miles S." (turkey, mozzarella and cranberry sauce on a multi-grain bun), "The Zippy" (grilled cheese sandwich with portobello mushrooms, basil, jalapenos and grilled onions) |
| White House Sub Shop | Atlantic City, New Jersey | "Home of Submarines" - "White House Special" (2-pound, 2½-foot long submarine sandwich on shredded lettuce, provolone cheese, Italian bologna, capicola and Genoa salami, onions, tomatoes, diced Italian peppers topped with oregano and oil on fresh baked Italian bread), "Six Foot Sub for the Stars" (Italian sub) |
| Mother's Restaurant | New Orleans, Louisiana | "World's Best Baked Ham" – "Ferdi Special" (baked glazed smoked ham and roast beef po'boy with shredded cabbage and pickles topped with 6-ounces of "debris" – shredded roast beef stewed in beef stock and gravy) |
| The Carving Board Sandwiches | Tarzana, California | "The Bentley" (¼-pound seasoned filet mignon topped with bacon mayo (chopped bacon, bacon grease & black pepper), blue cheese crumbles, grilled onions and spinach on fresh baked ciabatta bread served with homemade potato chips), "Turkey Dinner Sandwich" (dark & white meat turkey, stuffing, dried cranberries and grilled onions on sourdough bread served with a side of gravy), "The Pot Roast Sandwich" (beef stew inside a hollowed out ciabatta bread topped with a potato pancake), "The Appetizer" (3-sandwiches-in-1 – 2-pound B.L.T. with 4 slices of bacon, lettuce, tomatoes, 2 hamburger patties, 2 fried eggs and 2 grilled cheeses) |
| Morrette's Steak Sandwiches | Schenectady, New York | King-sized Philly-style steak sandwiches – "King Size" (6-ounces of thin sliced ribeye beef with three different kinds of cheeses, grilled onions, mushrooms and peppers topped with signature marinara sauce on an 8-ounce steak roll served with double-fried fries and gravy), buffet of toppings for steak sandwiches |
| Juan Mon's International Sandwiches | Houston, Texas | 21 "Juanwiches" - "#14 San Diego" (red wine vinegar, olive oil citrus & garlic marinated beef round, melted cheddar and oaxoca cheese, fried red potatoes, tomato, onion, avocado, and jalapeno rajas topped with mayo pico de gallo and salsa verde on buttered bolillo bread), "#20 Jerusalem" (Shawarma-spiced chicken, tomato, onion, lettuce topped with feta cream sauce on white bread), "#17 Venice" (spaghetti, salami, provolone cheese, char-grilled onions topped with sour cream on baguette bread), "#8 Paris" (ham, bacon and tomatoes topped with dejon mustard on French bread), "#18 Houston" (beef, sausage, grilled onions topped with Texas-style barbeque sauce on bolillo bread) |
| Cozy Corner Restaurant | Memphis, Tennessee | The Bologna Sandwich (thick-cut secret dry-rubbed barbequed beef bologna, American cheese topped with cole slaw and BBQ sauce on a toasted bun), sliced BBQ pork sandwich |
Meatloaf Paradise (2012)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Datz Delicatessen | Tampa, Florida | Four cheese (sharp cheddar, Fontana, smoked gouda & Velveeta) and bacon mac n' cheese stuffed into a one-pound meatloaf (made with diced onions & green peppers, ketchup, yellow mustard, salt, black pepper, eggs and saltine crackers) topped with ketchup and served with a side of mashed potatoes and green peas |
| Neptune Diner | Lancaster, Pennsylvania | "Meat Loaf Stacks" (three slices of top grade chuck meat loaf seasoned with beef & chicken base, onions, ketchup, hot sauce, A1 sauce, oats, chili powder and parsley mixed with eggs and breadcrumbs baked and grilled served on top of mashed potatoes, smothered with mushroom & onion gravy and cheddar cheese sauce and topped with fried onion rings) |
| The Praline Connection | New Orleans, Louisiana | Cajun-spiced meat loaf (Ground beef mixed with Cajun spices, chopped onions & green peppers and French bread) served with mashed potatoes & gravy and green beans or corn bread and sweet potatoes. |
| Barbeque Company | Phoenix, Arizona | BBQ Meat Loaf (Pecan and mesquite-smoked, grilled and sauced ground pork & beef meat loaf mixed with secret spices, rib rub, Ancho chilies and homemade BBQ sauce), "Smokey Chipotle Cheddar Cheese & Bacon Meat Loaf" |
| Suppenküche | San Francisco, California | Traditional German-style meat loaf (Ground pork, beef & veal meat mixed with pureed carrots, onions & garlic, parsley, eggs, mustard, ketchup Tabasco and Worcestershire sauce stuffed with hard-boiled eggs wrapped in bacon and topped with onion sauce served with mashed potatoes on the side) |
| Rye American Bistro | Brooklyn, New York | Meat Loaf Sandwich (ground pork, beef, veal & duck meat mixed with ham trimmings, sautéed leaks, onions & portabella mushrooms, eggs, homemade breadcrumbs tamarind BBQ sauce, ground cumin, paprika, black pepper, salt, garlic powder, chili powder, cayenne pepper and dried thyme baked and smothered with house-made gravy and placed on frisé topped with crispy buttermilk onions between French bread) |
| Buck's Grill House | Moab, Utah | Buffalo Meat Loaf (2½-pounds of ground buffalo meat and ½-pound ground pork mixed with diced onion, carrots and red peppers, toasted breadcrumbs, BBQ sauce and eggs baked into a loaf then grilled and topped with house-made onion gravy served with skin-on mashed potatoes and a vegetable medley) |
| The Meatloaf Bakery | Chicago, Illinois | Meatloaf cupcakes – "The Mother Loaf" (ground beef, pork & veal mixed with onions, celery & red pepper, ketchup, mustard, eggs, Worcestershire sauce and a blend of crackers & oatmeal baked into cupcake molds topped with mashed Yukon Gold potatoes as icing served with a side of demi-glace), "Herby Turkey" (Ground turkey meat loaf cupcake topped with stuffing and a side of cranberry sauce) |
Drive Thru Paradise (2012)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Sammy's L.A. Pastrami and Burgers | Las Vegas, Nevada | "The Pastrami Burger" (1/4-pound burger topped with 1/2-pound pastrami, provolone cheese, pickles and yellow mustard), "Zombie Burger" (stack of 3 beef patties, cheese, hot links, bacon and 2 onion rings), "Chipotle Burger" (topped with cheese, fries, bacon, spicy ketchup and a fried egg), "502 Mega Meal" (pound of fries, 1/2 of pastrami, chili, ribeye steak and cheese topped with jalapenos and fried onions) |
| Original Tommy's World Famous Hamburgers | Los Angeles, California | Double Chili Cheeseburger (two 80/20 beef patties, topped with secret-spiced chili, cheese, a tomato, pickles, chopped onions and yellow mustard on toasted buns) |
| Roberto's Taco Shop | (Ocean Beach), San Diego, California | "California Burrito" (salt, pepper and garlic spiced carne asada beef, fries, cheese, sour cream and guacamole stuffed into a giant toasted tortilla), Rolled Tacos (deep-fried corn tortilla topped with guacamole, sour cream and cheese) |
| DBC Bar & Grill (Daiquiri Bay Café) | New Orleans, Louisiana | Drive-thru Daiquiris – Pina Colada, "Banana Banshee" (crème de cacao & rum), "Chocolate Kiss" (fudge schnapps & crème de cacao), "House Special" – combination of "Island Citrus" (orange curacao, 151 rum, 190 everclear, & triple sec) & "Jungle Juice" (190 & vodka) |
| Company 7 BBQ | Englewood, Ohio | Slow-cooked dry-rubbed barbeque – pulled pork sandwich, pork ribs and smoked beef brisket, signature sauces – "Lieutenant Tangy" (thick Kansas City-style tangy BBQ sauce), "Commissioner Burns" (Texas-style hot BBQ sauce), "Chief Smokey" (smoky-flavored BBQ sauce) |
| Sunrise Biscuit Kitchen | Chapel Hill, North Carolina | Drive-thru breakfast – Chicken and Cheddar Biscuit (fried chicken breast, cheddar cheese between a buttery buttermilk biscuit), Egg Sausage & Cheese Biscuit |
| Cozy Dog Drive-In | Springfield, Illinois | "Cozy Dog" – corn dog (cornmeal batter-dipped beef hot dogs fried in hot oil served with ketchup or yellow mustard), homemade chili, famous vinegar & salt hand-cut fries |
| Maid-Rite Drive-In | Des Moines, Iowa | "Maid-Rite" (loose meat sandwich – scoop of Omaha ground beef topped with American cheese, pickles, chopped onions, ketchup and yellow mustard between steamed buns served with homemade potato chips), "Cheese-Rite" (with white cheddar cheese) "Blue-Rite" (with blue cheese on a ciabatta bun), "Rare-Bit" (with marble rye and white cheddar cheese sauce) |
Hot Dog Paradise 2: The Missing Links (2013)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Hillbilly Hot Dogs | Lesage, West Virginia | "The Home Wrecker" (A 1-pound 3½-inches long all beef hot dog deep fried and topped with habanero sauce, nacho cheese sauce, jalapenos, grilled onions & peppers, spicy chili sauce, cole slaw, lettuce, tomatoes and shredded cheese on a toasted bun), "Egg Dog" (topped with habanero & cheese sauces and a fried egg), "Taco Dog", (topped with chili, lettuce, tomatoes and shredded cheese), "Pepperoni Dog" (topped with jalapenoes, mustard, cole slaw, pepperoni and shredded cheese), "Junkyard Dog" (topped with yellow mustard and cole slaw), "Buckeye Dog" (topped with chili and ketchup), "Nacho Dog" (topped with nacho cheese, chili and jalapenoes) |
| Gene & Jude's Hot Dogs | Chicago, Illinois | Vienna Beef "Red Hots" (two all-beef boiled hot dogs topped with yellow mustard, relish, onions, hot peppers and fresh-cut double-fried fries on a steamed bun) |
| American Coney Island vs. Lafayette Coney Island | Detroit, Michigan | *American – "Coney Dog" Dearborn sausage 90% beef 10% pork lamb skin casing grilled hot dog topped with secret-spiced creamy Greek-style meat chili sauce, Belgian mustard, chopped vidalia onions on a steamed bun *Lafayette "Coney Dog" - hot dog topped with secret Greek-style spicy chili sauce, yellow mustard and Spanish onions on a steamed bun) |
| Newest Lunch | Schenectady, New York | "Michigan's" (Coney Island hot dogs – White Eagle brand grilled no casing frankfurters, meat chili sauce with papariki, garlic powder and 7-different secret spices, yellow mustard and chopped onions on a steam bun) |
| The Whistle Pig Hot Dogs | Niagara Falls, New York | "Whistle Pig" (Pork & beef skinless hot dog wrapped in bacon deep-fried and smothered in signature cheese sauce topped with red peppers or dill relish, mustard or ketchup, jalapenos, onions or sauerkraut on a toasted bun) served with "Piggie Tail Fries (thin-cut curly fries), "Poutine" (Canadian-style straight-cut fries topped with cheese curds and gravy), "Bruno's Reuben Dog" (hot dog topped with Swiss cheese, corned beef, thousand island dressing and sauerkraut) |
| Doggy-Style Hot Dogs | Alameda, California | "Doggyzilla" (steamed-grilled hot dog or bratwurst topped with Asian slaw, shredded seaweed, wasabi mayo and teriyaki sauce on a roll), "Umai" (hot dog smothered in Japanese mayo, teriyaki sauce, pickled radishes and seaweed), "Banh Mi" (hot dog topped with cilantro, shredded vinegar-pickled carrots & diakon and Sriracha sauce), "Kimchi Pyro" (spicy hot link topped with Kimchi, spicy mayo and cucumbers), "Dirty South" (hot dog topped with chili, cheese and onions), "All-American" (topped with cole slaw, cheese, bacon and barbeque sauce), "Nut & Jelly" (topped with Chex cereal, peanut sauce, jelly and granola) |
| Hot Diggity | Philadelphia, Pennsylvania | "The Seattle Grunge" (All-beef grilled hot dog topped with garlic cream cheese, onions straws, chopped tomatoes and scallions on a fresh baked toasted bun), "Windy City" (Chicago-style hot dog), "Texas Hold 'Em" (bacon-wrapped hot dog, cheese, scallions and barbeque sauce), "Bronx Bomber" (hot dog with sweet carmelized onions, spicy mustard and sauerkraut), "Desert Dog" (Mexican-style hot dog topped with red onions, cilantro, tomatoes and fried tortilla strips), "Big Kahuna Dog" (Hawaiian-style hot dog with pineapple, onions, and tomatoes), "Fiesta Dog" (topped with guacamole, lettuce, and tomatoes), "Philly Surf and Turf" (fish cake wrapped hot dog deep fried topped with Amish-style pepper hash) |
| La Perrada de Edgar | Miami, Florida | "House of the Colombian Hot Dog" – "Colombia" (topped with pineapple, mayo, potato sticks and a quail egg) "Edgar Special" (dessert hot dog topped with whipped cream, dried fruit, pineapple and strawberry sauce), "Super Edgar" (topped with shrimp and crab) "Chilean" (hot dog covered in guacamola and tomato), "Agrentina" (topped with eggs, mozzarella, ketchup and mayo), "Venezuelan" (topped with cole slaw and spicy hot sauce), "The Brazilian (topped with masjed potaoes, onion and corn) |
Pork Paradise (2013)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Silver Skillet Restaurant | Atlanta, Georgia | Country Ham Steak (bone-in ham marinated in a brown sugar, papriki and soy sauce served with red eye gravy and grits), Cured Ham Steak, Fried Pork Chops. |
| Smithfield Inn Restaurant & Tavern | Smithfield, Virginia | World-Famous Smithfield Ham Rolls (Thin sliced Smithfield Country Ham on a buttered sweet potato buscuit), Pork & Apples (braised thick-cut pork shanks with caramelized Granny Smith apples and asparagus topped with green peppercorn veloute), Pork Wings (fried petite pork shanks tossed in house-made wing sauce) |
| Ox Yoke Inn | Amana, Iowa | Amana Meat Shop & Smokehouse pork/ham products - Honey Apple Pork Chops (marinated in apple cider, honey, pepper, garlic powder, lemon juice and soy sauce char-broiled to perfection), Smoked pork chops, Jager Schnitzel (cracker meal-coated pork cutlet grilled in butter topped with mushroom gravy and served with spaetzel) |
| Nick's Kitchen | Huntington, Indiana | World-Famous Breaded Pork Tenderloin Sandwich (4-ounce center-cut pork loin marinated in buttermilk, eggs and flour breaded in Saltine cracker crumbs and deep-fried layered on a 5-inch bun topped with lettuce, onions and tomatoes served with crinkle-cut fries) |
| Puerto Sagua Restaurant | Miami, Florida | Pernil Asado (pulled pork shoulder rubbed with salt, diced garlic and mojito marinade made with vinegar, sour orange, garlic, salt and oregano roasted for 2 1/2 hours shredded and topped with sauteed white onions and mojito sauce), Masas de Puerco Fritas (fried pork chop chunks marinated in bay leaves, salt, garlic, papriki and lemon juice deep-fried and topped with onions), "The Cubano" (pressed pork sandwich with cheese, pickles and mustard), "Medianoche" (midnight Cuban sandwich with cheese and pork on an egg bread) |
| Woodshed Smokehouse | Fort Worth, Texas | Whole pig brined in a bath of garlic & chili flakes, rubbed with guajillo chili placed on a mesquite wood fire spit - Pork Tacos (5-ounces of pork, lime, tortilla and cotija cheese served with "salsa curda" made with jalapenos, white vinegar & sauce and "salsa madre" made with toasted red onions & oregano), Pork Ribs (fall-off-the-bone pork ribs) |
| Ali'i Luau @ Polynesian Cultural Center | Oahu, Hawaii | Kalua pork ("pua'a" or whole pig stuffed with red-hot lava rocks cooked for 7-hours in an Imu then shredded and placed into the buffet) |
| Cochon Cajun Southern Cooking | New Orleans, Louisiana | Cochon means "pig" in French – Braised Pork Cheeks (seasoned with salt & pepper seared in pork fat served with sweet corn grits and topped with sauteed mushrooms), "Boudin Balls" (fried pork sausage with pickled peppers) |
Meatball Paradise (2013)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Maroni Cuisine | (Long Island) Northport, New York | "Grandma Maroni's Famous Meatballs" (A pound of ground chuck, grated onions, fresh garlic, grated Pecorino Romano cheese, fresh basil, homemade breadcrumbs, eggs and milk baked in the oven and served with Pomodoro sauce with fresh basil and romano cheese over spaghetti) |
| The Meatball Shop | Lower East Side, New York City, New York | Customized Meatballs (four beef meatballs made with ground chuck, salt, chili flakes, fennel seeds, fresh oregano & parsley, stale cubed baguettes, eggs and ricotta cheese with your choice of sauce & pasta and served with focaccia bread in a bowl) |
| Marabella Meatball Co. | Philadelphia, Pennsylvania | Create-your-own Meatballs – Traditional Meatball Sandwich (beef meatballs made with ground chuck, fresh herbs, parmaesan cheese and homemade breadcrumbs, tomato sauce and melted aged provolone on a toasted long roll) |
| Bartolini's Restaurant | Midlothian, Illinois | "Bartolini Meatball" (world-famous beef meatballs made with soaked Turano bread served with "red gravy") 10-pound meatball submarine sandwich (5-pounds of meatballs topped with 1-pound of red gravy (tomato sauce), sweet peppers, and mozzarella baked in the oven) |
| Tombolini's Meatballs | Tomball, Texas | "World's Greatest Meatballs" – "Beef Ball" (ground angus chuck fresh parsley, grated parmesan cheese and other secret spices) - "Texan Meatballs" (deep-fried beef meatballs topped with Texas "rossa sauce" (tomato sauce laced with barbecue sauce) served over fettuccini pasta) |
| Al Johnson's Swedish Restaurant | Sister Bay, Wisconsin | Swedish Meatballs – (100% ground beef, salt, sugar, eggs, and Swedish limpa bread deep-fried meatballs in traditional Swedish beef gravy served with lingonberry sauce) |
| Somethin' Else Cafe | New Orleans, Louisiana | "Boudin Balls" (Cajun-style meatballs made with Boudin sausage stuffed with a pork, rice and chayene, shaped, battered in breadcrumbs and deep-fried served with their secret sauce of mayonnaise, ketchup, mustard, hot sauce, Worcestershire sauce and Cajun spices) |
| Lavo Italian Restaurant @ The Palazzo Resort & Casino | Las Vegas, Nevada | One Pound Meatball (a double-baked Kobe beef, pork and veal meatball mixed with dried spices, eggs, white bread, caramelized white onions and chicken stock smothered in ragu sauce and whipped ricotta topped with pecorino cheese, parsley and olive oil served in your own personal cast iron skillet) |
Pizza Paradise 2: Another Slice (2013)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Tony's Pizza Napoletana | San Francisco, California | "Pizza Margherita" – (San Marzano tomato sauce with sea salt, fresh basil and fresh mozzarella fior de latte topped with extra virgin olive oil baked in a wood-burning brick oven) "White Pie" (pizza with clams and garlic), "The California" (pizza with mozzarella, a combo of Calabrese and Sorano peppers, caramelized deep-fried onions, hand-sliced Piave cheese and North Beach honey) |
| Grinder's Pizza | Kansas City, Missouri | "Chili Bomb Pie" (secret red sauce, three-blend cheese and pepperoni topped with tater tots, chili, Cheese Whiz and scallions all in the center of the pie), "Le Hog (white sauce, cheese, bacon bits, Canadian bacon, sausage, ham and hamburger meat), "Philly Cheese Steak" (red sauce, mozzarella, cheesesteak meat, banana peppers, onions, mushrooms and provolone), "Bengal Tiger" (Indian-flavored pizza with a green pesto sauce topped with tandori chicken, crab meat, hearts of palm and cilantro) |
| Totonno Pizzaria Napolitana | Coney Island, New York | New York-style thin crust pizza (20-inch pizza made with secret homemade tomato sauce, fresh mozzarella and olive oil imported from Italy) |
| Mulberry Street Pizzeria | Beverly Hills, California | Brooklyn-style thin-crust pizza (Manhattan-water dough, famous tomato sauce and fresh slices of mozzarella topped with secret spices), Half Lasagna and Half Rigatoni Pizza |
| Beau Jo's Pizza | Idaho Springs, Colorado | Colorado Style Pizza - "Mountain Pies" (14-pound pies made with 7 pounds of dough with braided crust, 2½-pounds of mozzarella cheese, sausage, green peppers and pepperoni), "The Combo" (tomato sauce, cheese, onions, green peppers, mushrooms, sausage and peperoni) "Dude Ranch Pie" (ranch sauce, bacon, tomatoes, chicken and two kinds of cheeses) Pour honey over unfinished crust for dessert! |
| Fong's Pizza | Des Moines, Iowa | "Crab Rangoon Pizza" (cream cheese, crab, mozzarella and asiago cheese, green onions and topped with fried wontons or "crispy cracklin's" drizzled with sweet chili sauce), "Thai Chicken Pizza", "Kung Pao Chicken Pizza" |
| Pizanos Pizza & Pasta | Chicago, Illinois | Chicago-style deep dish pizza – "Rudy Special" (2-inch thick crust, handmade dough, fresh whole-milk mozzarella cheese slices, specially-made sausage and mushrooms baked in aged cast iron pans), Chicago thin-crust pizza |
| Pizza Doctors | La Crosse, Wisconsin | Savory Pizzas - "The Freudian Slip" (bratwurst, sauerkraut and cheddar cheese), "The Doc Holiday" (topped with turkey, stuffing gravy and cheddar cheese), "The Doc Mac" ("Big Mac-inspired pizza made with Thousand Island dressing, beef, pickles, onions, mozzarella and cheddar cheeses and topped with lettuce), Dessert Pizzas - "Peanut Butter and M&M Pizza" (creamy peanut butter and topped with M&M's), "Freedom cheesecake Pizza" (topped with red [strawberries], white [cream cheese] and blue [blueberries]), "Dr. Sam's German Chocolate Cake Pizza" (chocolate pizza crust covered with caramel sauce topped with chocolate chips, nuts and coconut) |
Fried Chicken Paradise (2013)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Claudia Sanders Dinner House | Shelbyville, Kentucky | Kentucky Fried Chicken (secret herbs and spice rubbed, dipped, breaded and deep-fried chicken served with country sides like corn pudding, stewed tomatoes, mock oysters, mashed potatoes, spinach casserole, beets and baked apples) |
| Bon Ton World Famous Chicken | Henderson, Kentucky | World Famous Fried Chicken (marinated, floured, secret seasoned spicy deep-fired farm fresh chicken served with crinkle-cut fries, onions rings, cole slaw or mashed potatoes & gravy) |
| Pine State Biscuits | Portland, Oregon | Fried Chicken-and-Biscuits – "The Reggie Deluxe" (Fried chicken made with Texas Pete hot sauce, secret spice mix, coated in dry flour & black pepper mixture and deep-fried, two slices of thick-cut bacon and American cheese on top of a buttermilk biscuit topped with a fried egg and sausage gravy), "The McIsley" (Fried chicken with "chickle" (crinkle-cut dill pickle chips), stone-ground mustard and local honey on top a biscuit) |
| American Cupcake | San Francisco, California | "Red Velvet Fried Chicken" (3 pieces of savory brined chicken soaked in red velvet cake batter, deep fried in homemade red velvet breading served with cream cheese mashed potatoes and cocoa-infused slaw) |
| Roscoe's House of Chicken and Waffles | Los Angeles, California | "Chicken & Waffles" – (4 pieces of secret seasoned fried chicken fried in a cast iron skillet 2 secret recipe waffles served with butter and maple syrup), "The Herb Special" (fried chicken smothered in gravy and 2 waffles) |
| Dinah's Chicken | Los Angeles, California | "Original Recipe Fried Chicken" (battered in flour, herbs and spices then pressure-fried and served with a side of their famous pancakes) |
| Prince's Hot Chicken Shack | Nashville, Tennessee | "Hot Chicken" (secret seasoned extra hot & spicy fried chicken served with crinkle-cut fries, zesty pickle slices and white bread) |
| 400 Degrees Hot Chicken | Nashville, Tennessee | Tennessee-style "Hot Chicken" (deep fried and smothered chicken in their extra spicy and thick secret hot sauce served atop two slices of white bread) Different degrees of spice (100 degrees – mild, 200 degrees – medium, 400 degrees – hot!) |
| Jacques-Imo's Cafe | New Orleans, Louisiana | Fried Chicken Plate (crispy deep fried chicken marinated in salt & pepper, battered in an egg bath and coated in deep flour mix, topped with parsley and pickle chips) |
| Busy Bee Cafe | Atlanta, Georgia | "Southern Cookin" - Down Home Fried Chicken (brinded, floured and seasoned chicken deep-fried in peanut oil served with soul food sides like collard greens, baked beans and mashed potatoes) |
Soul Food Paradise (2013)
| Restaurant | Location | Specially(s) |
|---|---|---|
| Sylvia's Restaurant | Harlem, New York | "Sweet & Sassy Ribs" (full rack of pork ribs seasoning rubbed, marinated and cooked in vinegar smothered in signature sweet & sassy barbeque sauce served with black eyed peas and mac n' cheese or corn and mashed potatoes) World-Famous Fried Chicken (marinated and seasoned meat and dark meat breaded and flash-fried smothered in beef gravy served with grits) |
| Mary Mac's Tea Room | Atlanta, Georgia | "Georgia Peach Cobbler" (fresh peaches smothered in homemade brown sugar, nutmeg & cinnamon cobbler sauce topped with a candied crust served a la mode), "Southern Special" (3 entrees including meatloaf, chicken & dumplings, roast pork, country fried steak, roasted turkey, and baked or fried chicken and 3 sides including fried green tomatoes, sweet potato soufflé and tomato pie) |
| Houston This It Is Soul Food | Houston, Texas | Cafeteria-style soul food – Oxtails (oxtails seasoned with salt & pepper, garlic powder and secret spices cooked with chopped vegetables smothered in beef gravy served with signature mac n' cheese and corn beard) |
| The Four Way Soul Food Restaurant | Memphis, Tennessee | Southern-style Catfish (spicy cornmeal breaded farm-raised deep fried catfish topped with hot sauce and served with collard greens, candied yams and a corn bread muffin), lemon meringue pie, strawberry cake and sweet potato pie |
| K-Paul's Louisiana Kitchen | New Orleans, Louisiana | Cajun-style soul food – "Chicken and Andouille Gumbo" (pan-braised chicken & andouille smoked sausage with the "holy trinity" of onions green bell peppers and celery cooked in a 150-year-old cast iron pot with chicken stock & dark roux served with white rice), "Blackened Louisiana Drum" (drum fish seasoned & blackened in a cast iron skillet with drawn butter, topped with lump crab meat and chipotle compound butter and served with mashed potatoes and veggies), Cajun Jambalaya, Stuffed Soft Shell Crab |
| Martha Lou's Kitchen | Charleston, South Carolina | World-Famous Fried Chicken (seasoned with salt, pepper & secret seasoned, twice-floured, battered and deep-fried chicken served with mac n' cheese, lima beans and collard greens) Okra Stew (made with tomatoes, onions & ham) |
| Mama Dip's Kitchen | Chapel Hill, North Carolina | "Traditional Country Cooking" – Chitlins (deep-fried, pan-fried or boiled pork intestines seasoned with vinegar, salt and crushed red pepper flakes), fried pork chops, fried chicken, banana pudding |
| Fu-Fu Cuisine | Phoenix, Arizona | African & Caribbean Cuisine – "Jerk Barbecue Chicken" (marinated & grilled chicken breast with jerk seasoning, onions, maggi & secret sauce served with West African "Wolof" rice or mashed potatoes and broccoli), "Fu-Fu" (sticky dough of yam flour & water) "Egusi Soup" (made with ground melon, spinach, crayfish, goat meat & beef), "Pof-Pofs" (deep-fried sweet Jamician-style donuts made with flour, sugar, butter) |
Deli Paradise (2013)
| Restaurant | Location | Specially(s) |
|---|---|---|
| Carnegie Deli | New York City, New York | Pastrami on rye (One pound of steamed pepper-crusted pastrami piled high on rye bread with mustard and a pickle), Reuben sandwich (open-faced corned beef topped with sauerkraut and melted Swiss cheese on top of rye bread) |
| Molinari's Delicatessen | North Beach, San Francisco, California | Salami sandwich (House-cured savory dry Italian salami, provolone cheese topped with mustard, mayo, lettuce, tomatoes, onions, and peperoncinis between a hard Italian roll) |
| Canter's Delicatessen | Los Angeles, California | "Fairfax Sandwich" (1/2 pastrami 1/2 corned beef on rye bread served with cole slaw and a pickle and a side of signature deep-fried potato pancakes) |
| Nate 'n Al Delicatessen | Beverly Hills, California | "Matzah Brei" (fried matzah with scrambled eggs fried in drawn butter), eggs and smoked fish, toasted bagel cream cheese and lox (smoked salmon) |
| Zingerman's Delicatessen | Ann Arbor, Michigan | Corned Beef Reuben (house-cured corned beef, sauerkraut, Swiss cheese on top homemade grilled rye bread topped with Russian dressing) #97 "Lisa C's Boisterous Brisket Sandwich (hand-pulled beef brisket in signature BBQ sauce on a soft bun served with maplewood-smoked baked beans) |
| Kramarczuk Deli | Minneapolis, Minnesota | "Combination Plate" (cabbage roll stuffed with pork and rice, potato perogies, sauerkraut, your choice of five different sausages and a pickle) |
| Rubin's Kosher Delicatessen | Brookline, Massachusetts | Hot Beef Brisket Sandwich (baked and special seasoned and sauced kosher beef brisket sliced and served on a bun or rye bread), meat knishes, chicken matzo ball soup |
| Goldberg's Famous Delicatessen | Seattle, Washington | Five Pound Reuben (4 pounds of corned beef, 1/2-pound sauerkraut, 1/4-pound melted Swiss cheese on grilled rye bread with Russian dressing served with fries and a pickle) |
Deep Fried Paradise 3: Grease is the Word (2013)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Ozona Grill & Bar | Dallas, Texas | Deep-fried chicken-fried steak (twice fried) topped with either chili, cheese sauce or white gravy served with mashed potatoes and toast points. Deep fried shrimp-stuffed chili rellenos. |
| Sumo Grub | Berkeley, California | Deep fried hamburgers (tempura battered) topped with grilled onions, tomato, lettuce and "Sumo Sauce" (Thai basil and chili sauce), "Six Feet Under Challenge" (finish 6 deep-fried hamburgers, fried mac and cheese balls, fried Twinkies, fried Oreos with six different sauces, whipped cream and chocolate sauce). |
| Iowa State Fair | Des Moines, Iowa | Established in 1854. "Grater Taters" (deep fried spiral-cut potato chips), Red velvet funnel cake with cream cheese glaze, German chocolate funnel cake topped with icing and chopped pecans.
|
| Forcella | (East Village) New York City, New York | "Pizza fritte" (Deep fried thin-crust pizza), "Montanara" (deep fried dough, tomato sauce, mozzarella cheese and basil), deep fried calzones. |
| Dos Diablos | Chicago, Illinois | "The Big Mel" (3½ to 4 pound deep fried chimichanga stuffed with beef, beans, two cheeses and topped with red sauce and cheese) served with black beans and rice. |
| Arbuckle Mountain Fried Pie | Davis, Oklahoma | Deep fried pies (apple, lemon, cherry, blueberry, peach, chocolate, vanilla, beef, chicken and vegetable) |
| Beer Belly | Los Angeles, California | Deep fried cheese (with fresh-made provolone cheese tempura battered served with basil marinara dipping sauce), spicy fried bacon and chedder cheese, "Death by Duck" (French fries fried in duck fat and topped with duck confit), Catfish and chips served in a brown bag shaken with seasoning salt) |
| Funnelicious | Greenville, South Carolina | Super-sized 16-inch funnel cakes topped with powdered sugar, whipped cream and chocolate, deep fried Kool-Aid balls, deep fried cookie balls, and deep fried cheesecake. |
Cheese Paradise (2013)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Melt Bar & Grilled | Cleveland, Ohio | Gourmet grilled cheese sandwiches such as: "Big Popper", "Rising Sun Shrimp", "Wet Hot Buffalo Chicken". Favorite: "Parmageddon" (grilled cheese sandwich stuffed with sharp cheddar, vodka and cider vinegar sautéed onion and kraut and two potato-and-cheese pierogiess) "Monte Cristo" (deep-fried grilled cheese sandwich stuffed with cordon bleu-chicken). "The Melt Challenge" (a 4-pound grilled cheese sandwich with 13 different cheeses into three slices of bread served with a half-pound of hand cut-fries and vinegar-based coleslaw) |
| Squeeze Inn | Sacramento, California | "The Best Burger in Town": Home of the "Squeezeburger" or the "Squeeze with Cheese" (1/3-pound beef patty seasoned with salt cooked on a flat top grill and 1/4-pound of their cheddar cheese "skirt" stacked with pickles, tomatoes and onions) "Big Skirt" (extra cheese) or "Mini Skirt" (a little bit of cheese) |
| Homeroom Mac + Cheese | Oakland, California | 10 different kinds of macaroni and cheese that you can customize with bacon, veggies or panko crumbs on top. "Trailer Mac" (béchamel base of flour, butter, milk and salt, aged cheddar cheese and pecorino, ‘’Niman-Ranch’’ all-beef hot dog, elbow noodles, topped with crushed potato chips) Popular Plates: "Gilroy Garlic Mac" (stuffed with garlic-butter, smoked Gouda and sharp pecorino cheese) and "Mexican Mac" (pork chorizo, jack cheese, chipotle sauce, cilantro and a hint of lime) |
| MacBar | Soho, Manhattan, New York | 12 different gourmet macaroni and cheese dishes. Top seller: "Mac Lobsta’" (béchamel base with cognac, tarragon, salt and pepper, tabasco, elbow pasta, lobster stock, Maine lobster and topped with white cheddar and fresh chives), "Mac ‘Shroom" (seasonal roasted mushrooms and mascarpone cheese drizzled in truffle oil), "Mac Quack" (homemade duck confit, caramelized onions and fontina cheese) |
| The Parthenon Restaurant | Greektown, Chicago, Illinois | Home of the "Flaming Saganaki": First restaurant to flambé in 1968. (Traditional Greek appetizer or "meze"—thick cut kasseri cheese made from sheep’s milk, dipped in a milk and egg mixture and dredged in flour then pan-fried in olive oil and set-aflame with a splash of Brandy) Signature dish: spinach-cheese pie (paper-thin sheets of phyllo dough layered with a feta cheese and spinach mixture and baked in the oven) |
| The Melting Pot | Thousand Oaks, California | Cheese fondue restaurant: 6 different types of fondue made with award-winning Wisconsin cheeses served with gourmet "dippers" including lobster, fillet mignon and Atlantic salmon. Most popular: "Boston Lager Cheddar Fondue" (with beer, bacon, a splash of tabasco sauce, a hint of cracked black pepper, cheddar cheese and topped with scallions served with a side of veggies, and bread cubes for dipping) |
| Baumgartner's Cheese Store & Tavern | Monroe, Wisconsin | Established in 1931: cheese counter with 40 different cheeses. House specialty: "Limburger" (Est. 1885 ‘’Chalet Cheese Co-op’’ Limburger strong cheese) Almost World Famous "Swiss Apple Sandwich" (Four slices of Limburger cheese, a couple slices of red onion between two slices of dark rye bread served with a ‘’Andes’’ after-dinner mint) Classic Cheese Plate (local summer sausage, thick-cut slices of brick cheese, Swiss cheese and cheddar cheese) |
| Snuffer's Restaurant & Bar | Dallas, Texas | "Cheddar Fries"—first crafted here in 1978. (Hand-cut Idaho potato fries topped with aged-Wisconsin cheddar cheese melted twice under the broiler after a second layer of fries and cheese is added and topped with bacon, chives and jalapeños served with their homemade Ranch dressing for dipping) "Cheddar Fries Burger" (beef patty topped with cheddar fries, lettuce and tomato) |
Mexican Food Paradise (2013)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Casa Bonita | Denver, Colorado | 1,000-seat restaurant featuring cliff divers and gunfight shows, children rides and arcade with an "All You Can Eat" Mexican Buffet: chicken and beef enchiladas in a red or white sauce and hard beef or chicken tacos served with refried beans and rice, includes dessert—"Sopaipillas" (a Mexican pillow-shaped donut deep-fried and drizzled with honey) |
| Tomasita's | Santa Fe, New Mexico | New Mexican cuisine: chalupas, chili rellenos and enchiladas. "Burrito Grande" (or "Christmas Burrito"—large burrito filled with ground beef, jack cheese and green chili sauce and re-fried beans and smothered with grade-A farm-raised hatch chili peppers—half red/roja and half green/verde chili sauces and topped with melted jack cheese) |
| Guelaguetza Restaurante | Koreatown, Los Angeles, California | Authentic Oaxacan cuisine. Signature sauce: Molé Negro (Oaxocan black mole sauce) both made with four different chilies, Oaxacan chocolate, a mixture of fried ground nuts, sesame seeds, raisins, plantains, bread and spices made into a paste and then blended with Oaxocan roasted tomatoes and added to simmering chicken broth and more chocolate. "Molé Negro con Pollo" (steamed chicken breast smothering in black mole served with white rice) "Festival de moles" (a sampling of moles including estofado, coloradito, molé negro and molé rojo in small pots with chicken inside and served with rice and tortillas) Fried Chapulines (pan-fried "popcorn" grasshoppers with a squeeze of lime) |
| El Charro Café | Tucson, Arizona | Sonoran-style cuisine since 1922. World-famous "Carne Seca" (thinly-sliced Angus beef marinated in garlic and lime juice and dried in their rooftop greenhouse, shredded and sautéed with New Mexican peppers—green chili and poblanos—onions, tomatoes and spices plated and served with yellow rice, re-fried beans, queso cheese and a side of stewed cactus) "Bandra Platter" (three tamales or enchiladas topped with red chili, white roja, and green tomatillo sauces as a tribute to the Mexican flag) Also known for their rolled tacos and shrimp ceviche (made with jicama avocado and lime) Birthplace of the Chimichanga (owner accidentally dropped a burrito into the deep-fryer) |
| Bone Garden Cantina | Atlanta, Georgia | Authentic Mexican cuisine based on the Mexican kitchen staffs family recipes from the Acapulco region. Restaurant theme is based on Dia de los Muertos (Day of the Dead) "Carne Adobo Taco" (handmade grilled masa tortilla filled with a carne asada beef steak marinated in salsa and lime juice topped, grilled and re-sauced with cilantros and onions with a side of picante) Homemade Tamales ("Pasilla Tamale"—filled with Mexican black-pepper salsa and cactus, "Azteca Tamale"—filled with shredded pork wrapped and steamed in a banana leaf, "Pasilla Patron Tamale"—filled with cactus and cheese) Enchiladas: topped with 6 different sauces such as tomatillo sauce, roasted tomato sauce and "Guajillo Enchilada" topped with a rich and smoke sauce) 60 different Tequilas. |
| El Indio Mexican Restaurant | Mission Hills, San Diego, California | Mexican Cuisine since 1940 serving up a triple-threat of tamales, taquitos, and world-famous homemade corn tortillas. Tamales are made from cooked corn, steeped overnight and ground down through a stone wheel into masa dough and spread on a corn husk filled with either pork, chicken, cheese, chili or vegetables and steamed and drenched in a choice of three sauces—chili bean, salsa verda and enchilada sauce and garnished with cheese) Birthplace of Taquito (corn tortilla filled with shredded beef and rolled up deep-fried and topped with salsa, lettuce, cheese and guacamole) |
| Joe T. Garcia’s Mexican Restaurant | Fort Worth, Texas | Authentic Tex-Mex Cuisine: Family-style Fajitas (chicken breast marinated in beer and secret spices, grilled and cut into slices, sautéed green and red bell peppers and onions on steaming-hot on a sizzling plate served with white rice and re-fried beans with sides of pico de gallo, guacamole, hot sauce and tortillas) Family-style Enchilada Dinner (two cheese-filled enchiladas, two tacos, two nachos, rice, re-fried beans, guacamole, and corn tortillas) Best Margarita’s in town. |
| Yuca's Taco Hut | Los Feliz, Los Angeles, California | "Tipico" street food native to Yucatan peninsula. James Beard Award-winning homemade tacos and burritos. Famous Taco: "Cochinita Pibil" (Yucatan-style spicy pork slow roasted for 12 hours in south-of-the-border spices and banana leaves and served in a house-made tortilla topped with pico de gallo) Made-to-order Burritos (flour tortilla filled with either pork or chicken, beans and topped with Yuca’s special salsa) Saturday special: "Vaporcitos" ("little vapors"—thin pork tamales wrapped in a banana leaf and smothered in a homemade tomato sauce. |
Steak Paradise 3: Prime Cuts (2013)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Smith & Wollensky | New York City, New York | Established in 1977, known for their "Steaks & Chops". Most popular: fillet mignon and porter house. Best kept secret: 30-ounce sizzling Colorado rib eye (dry-aged for three weeks thick cut rubbed with Cajun seasoning (oregano, thyme, basil, white and black pepper, cayenne, paprika, garlic, cumin and salt) and marinates it in olive oil and chopped onions for 48 hours and broiled. |
| Meat & Potatoes | Pittsburgh, Pennsylvania | City’s first gastropub. Most popular dish: "Dinner for Two" (34-ounce grilled prime rib eye nicknamed "Tomahawk" because of the 12-inch end bone, seasoned with olive oil, sea salt and pepper served with deep-fried rosemary and garlic confit potatoes, sautéed wild mushrooms and bone marrow seasoned with sea salt, black pepper, garlic, rosemary and thyme plated on top of a wooden cutting board) Steak Tartar (raw American wagyu beef mixed with Dijon mustard, chives, capers, Japanese chili, salt, pepper and olive oil served in a bowl smeared ground up with seaweed, olive oil, and egg yolk and topped with a broken "smoky egg") "Leg of Beast" (massive braised beef shank served with brussel spouts and risotto). |
| Doe's Eat Place | Greenville, Mississippi | "Downhome Dive" serving their steaks since 1947. Signature steak: 2 ½ to 2 ¾-pound porterhouse steak aged 25 days rubbed with Creole seasoning broiled in a 67-year-old top-flamed broiler. |
| St. Elmo's Steak House | Indianapolis, Indiana | Prohibition-era steak recipes: Fillet mignon, rib eye, New York strip, and 32-ounce bone-in prime rib. House specialty: 28-ounce grilled porterhouse wet-aged for 35 days in their custom meat locker seasoned with in-house secret spices served with mashed potatoes and string beans and also served signature spicy shrimp cocktail appetizer (five jumbo shrimp smothered in horseradish sauce. |
| Vesta Dipping Grill | Denver, Colorado | Steaks come with a choice of 30 dipping sauces to choose from: aioli, chutneys, salsas and pestos (roasted corn sauce, curry sauce, pineapple sauce, ghost pepper barbecue sauce) Signature dish: three-pepper grilled flatiron steak with Manila clams (center-cut flatiron steak seasoned with salt, black pepper, cayenne pepper and chili powder and grilled served with in-shell Manila clams in chimichurri butter, Greek sausage, beer and clam juice on top of pom frites and charred tomatoes and choice of three dipping sauces) Wild game steaks: grilled venison fillet marinated in yellow curry paste, virgin olive oil and coconut milk topped ginger-ale sautéed oyster mushrooms and a dried cherry, port wine cream sauce. |
| Sparks Steak House | Midtown, Manhattan, New York | Old-fashioned New York-style steakhouse serving only two cuts of steak: prime sirloin and fillet mignon. Favorite cut: Prime sirloin top-secret in-house aged and broiled to perfection served with classic steakhouse sides such as creamed spinach and baked potatoes. Hidden gem: Lamb chops. Also famous for the mafia hit on December 16, 1985, Gambino Family crime boss "Big Paul" Castellano was gunned down right outside before a dinner meeting. |
| The Rex | Billings, Montana | Buffalo Bill Cody's personal chef, Alfred Heimer established this steakhouse in 1910 naming it "Rex" meaning "King" in Latin. Bison steak dishes: Garlic-Roasted Bison Fillet in a Conac Dijon mustard sauce and Bacon-Wrapped Bison Fillet topped with blue cheese crumbles and rosemary demiglace and onion crisps (both rubbed in salt and pepper and stuffed with garlic cloves and served with mashed potatoes and string beans) Also serves up a New York strip, marinated hanger steak, flatiron steak, bone-in rib eye, kabobs and 14-ounce blacked prime rib. |
| C.P's Five O’Clock Steakhouse | Milwaukee, Wisconsin | Established in 1948 with a 1960s supper club-decor. Signature steak: "King Fillet" (one-pound 6-ounce fillet mignon 30 day wet-aged, seasoned with spices and olive oil and char-broiled and slathered in their secret black "char sauce" and drizzled in homemade au jus served with one side—sautéed button mushrooms), "Ladies Fillet" (smaller version of King Fillet) Bacon-Wrapped Fillet Mignon. |
Truck Stop Paradise (2013)
| Restaurant | Location | Specially(s) |
|---|---|---|
| Dysart's Store & Restaurant (Exit 180 on I-95) | Bangor, Maine | American comfort food – Yankee Pot Roast (60/40 boneless chuck meat seasoned with salt, pepper, garlic powder and onion powder, roasted and braised with vegetables bathed in brown gravy served with a baked potato), Lobster Rolls (lobster meat with mayo with lettuce on a toasted roll), Blueberry Pie à la mode |
| Berky's Restaurant @ Lee Hi Travel Plaza (I-95 to U.S. 80) | Lexington, Virginia | American fare – "King of the Road" (one pound charbroiled chopped steak covered in fried onions and brown gravy served with mashed potatoes), buffet dinner. |
| R Place Restaurant (I-64, U.S. 35 North to I-80) | Morris, Illinois | Belly-busting burgers – "Premium Ethyl Special" - (4-pound burger topped with lettuce, tomatoes, onions, pickles and American cheese), Famous Bakery - German cream horns, strawberry pillows, cakes, pies and breads. |
| Tiger Truck Stop (I-55 South) | Grosse Tete, Louisiana | Southern Cajun-Creole Cooking – Red Beans & Rice (red beans in beef stock seasoned with bacon, onions, bell peppers, celery, parsely flakes, seasoning salt and garlic powder served in a bowl with onions, banana peppers and grilled alligator sausage) Crawfish Etoufee (crawfish served in a beef and mushroom-based stew over white rice), Boudin Balls (pork, liver and seasonings rolled in a ball of rice and flour then deep-fried) |
| Iowa 80 Truck Stop (I-80 North) | Walcott, Iowa | World's Largest Truck Stop (seven different restaurants)
|
| Billy Bob's Texas Truck Stop @ Driver's Travel Plaza (I-80 West to U.S. 35 South) | Fort Worth, Texas | Chicken-Fried-Steak Sandwich and the "6-pounder" (6-pound tenderized beef coated in breading and deep-fried topped with white gravy, lettuce and tomatoes onto a toasted sesame seed bun), Calf Fries (deep-fried calf testicles) |
| Johnson's Corner (I-35 North) | Johnstown, Colorado | Top 10 Breakfast in the World – World Famous Cinnamon Rolls (giant rolls made from flour, butter, cinnamon & sugar baked and topped with gooey gobs of icing) "Flavor of the Month Cinnamon Roll" (topped with blueberries, peach, bacon or pumpkin spice), Breakfast Burrito (scrambled eggs, sausage and cheese rolled in a flour tortilla with green chili sauce on top of it) |
| Omar's Hi-Way Chef Restaurant @ Triple T Truck Stop (I-25 South to I-10) | Tucson, Arizona | Freshly-baked deep dish apple and fruit pies topped with a towering dollop of soft-serve vanilla ice cream, "Brownie Bomber" (giant brownie topped with vanilla ice cream, caramel and chocolate sauce, whipped cream and toasted peanuts) |
Buffet Paradise (2013)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| The Buffet @ Wynn Hotel & Casino | Las Vegas, Nevada | *Voted "Best Buffet in Las Vegas"* Seafood Station: split Alaskan opilio crab legs with clarified butter, citrus & taragon glazed salmon fillet, jumbo black tiger shrimp with cocktail sauce and sushi rolls; black Angus prime rib and pizza. Dessert Station: candy apples, tres leches cake. |
| Wicked Spoon @ Cosmopolitan Hotel & Casino | Las Vegas, Nevada | Tasty & unusual food selections served tapas-style in individual portions - Asian Station: sushi, egg drop soup, udon noodles, pork fried rice and "Thai Tofu" (crispy fried tofu with red Thai curry sauce topped with peanuts); slow-roasted lamb bone marrow, fiery fried chicken, Caribbean mojo sauce glazed rotisserie chicken, pork belly steamed bun with spicy mayo and pickled vegetables, "Angry Mac & Cheese" (spicy macroni and cheese). Dessert Station: gelato bar (salted peanut butter and strawberry balasmic). |
| Stubb's Bar-B-Q's | Austin, Texas | "Sunday Gospel Brunch" buffet – Live gospel music and a world-renowned buffet featuring their signature dry-rubbed post oak wood barbecue beef brisket served with their smokey sauce, southern-style grits, deep-fried paprika catfish, enchiladas stuffed with serrano peppers, cream cheese and spinach, "Migas" (Mexican-style eggs scrambled with sauteed tortilla chips and peppers) and "build-your-own" Bloody Mary's at the bloody mary bar. |
| Nordic Lodge | Charlestown, Rhode Island | Seafood buffet – all-you-can-eat whole lobsters, Alaskan king crab legs, bacon-wrapped scallops, steamed clams, seafood salads and hardy chowders. Raw Bar: oysters on the half shell and little neck clams on the half shell. |
| The Grand Salon @ The Queen Mary (oceanliner & hotel) | Long Beach, California | "Champagne Sunday Brunch" – features over 100 dishes from the Queen Mary's travels around the world inspired by the ship's original menu. Seafood Station: wild Alaskan salmon serpentine (slow-poached salmon). Signature Carving Station: prime rib with au jus and leg of lamb with mint jus. Carne asada tacos, beef & fried noodles and French desserts all served with a never-ending supply of champagne. |
| Taverna Cretekou | Alexandria, Virginia | Classical & Regional Greek Cuisine: Greek Buffet – Chicken Kalamata (chicken breasts served in an onion, garlic & olive sauce), moussaka (casserole layered with beef in a Béchamel sauce), spinach pie, spanakopita, dolmas (stuffed grape leaves), pasticcio (Greek lasagna), baklava and galaktoboureko (cinnamon-type custard). |
| The Bristol Lounge @ The Four Seasons | Boston, Massachusetts | "Sundaes on Saturdays" (every Saturday night 9 p.m. till midnight) dessert buffet – house-made delicacies: red velvet cupcakes, crêpes made "à la minute" and an all-you-can-eat ice cream sundae bar with gourmet toppings (rum caramel sauce, passion pineapple sauce, fresh bananas, homemade whipped cream, caramelized popcorn, puff-pastry crostinis, pistachio & white chocolate bark, chocolate chip cookie dough bites, coconut macaroons). |
| The Pagoda Floating Restaurant | Honolulu, Hawaii | Hawaiian-style all-you-can-eat buffet – Whole steamed Kona kampachi ("the wonder fish") topped with mushrooms, oyster sauce, soy sauce, chili oil and soybean oil, hand-rolled sushi, tempura, crab legs, blackened marlin and ahi tuna. |
Seafood Paradise (2013)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Jack’s Fish Spot & Crab Pot @ Pike Place Market | Seattle, Washington | Located in the world-famous fish market of the Pacific Northwest’s seafood scene where the fish mongers throw and catch your fresh fish to order. Specialty: House Smoked Salmon (Local king salmon rubbed in a salt and brown sugar mixture and cold smoked over alderwood for a sweet and smoky finish) Most popular: fresh fish and crab cocktails. "Cioppono" (crushed tomatoes, carrots, zucchini and green peppers with Copper River sockeye salmon, prawns, muscles, Vancouver Island clams, east coast bay scallops and Dungeness crab in a tomato-based broth) |
| Faidley's Seafood @ Lexington Market | Baltimore, Maryland | Award-winning jumbo lump crabcakes (crushed saltine crackers mixed with dry mustard, mayonnaise and Baltimore’s signature Old Bay seasoning, Chesapeake Bay blue crabs and a ladle full of secret yellow sauce, shaped into massive baseball-sized balls and flash-fried in soybean oil in the deep fryer and served on a bed of lettuce with a tomato and saltine crackers) Fresh clams and raw oysters. |
| The Place Restaurant | Guilford, Connecticut | Outdoor Clambakes: from April to October. Roast clam special (local Stoney Creek clams fire-grilled on a pit, buttered and drizzled with cocktail sauce and grilled again served tableside) Fire-grilled shrimp, lobster, salmon, bluefish, corn-on-the-cob and "veggie-bobs". |
| Pelletier's Restaurant | Fish Creek, Wisconsin | Only open from May to October for their famous "Fish Boil" featuring Lake Michigan whitefish only available two months out of the year (Two 7-ounce whitefish steaks, red potatoes, yellow sweet-boiling onions, boiled in salt in a massive 35-gallon kettle on a fire-burning maple and oak wood slabs outside the restaurant then a cup of kerosene is poured on the fire for a "boil-over" to lose the fish oil then it’s all and topped with butter and served with coleslaw) |
| Flors-Bama Lounge and Oyster Bar | Pensacola, Florida | Beachside watering hole that borders on the Florida and Alabama beach-line locals nicked named the "Redneck Riviera". Signature dish: "Oysters McClellan" (freshly shucked oysters topped with garlic seasoning, diced onions, bacon, shredded Swiss and American cheeses baked to perfection) "Cajun Oysters" (steamed and smothered oysters with cayenne pepper, homemade hot sauce and a sprinkle of parmesan cheese) "Perdido Oysters" (baked on the half shell oysters topped with jalapeños, onions and Monterey jack cheese) Raw oysters on the half-shell topped with choice of lemon juice, shallot vinegar or famous hot sauce) |
| Paradise Cove Beach Café | Malibu, California | Iced Seafood Samplers (huge serving of fresh seafood served over a mound of shaved ice in a silver bowl) "Gigantic Seafood Tower" (massive version of the iced seafood sampler which includes: from the bottom-up; pickled herring, signature scallop ceviche made with pico de gallo, mussels, jumbo ocean-steamed prawns, shrimp steamed with pineapple, crab meat, calamari, house-smoked salmon, ahi tuna poke and crowned with a lobster head and lobster tail) Shrimp Tacos (sautéed shrimp with pico de gallo stuffed in three tortillas with guacamole and sour cream garnish) |
| Crawfish Town USA | Henderson, Louisiana | Specialty: Crawfish Boil (Four-pounds of fresh crawfish boiled in clear clean water then soaked in a seasoned bath and served with red potatoes, corn-on-the-cob, onions and their secret dipping sauce) Other Cajun dishes include: stuffed crab, frog legs, alligator bites. Alligator entrée stuffed with Cajun sausage served whole with an apple in its mouth. |
| No-Name Fish Pier Restaurant | Boston, Massachusetts | Established in 1917, oldest family-run restaurant in town. House specialty: Fried Seafood Plate (cracker meal breaded fried shrimp oysters, scallops, clams and haddock fillet served over fresh fries and tangy coleslaw) Broiled Seafood Sampler, shrimp in garlic butter sauce and seafood and clam chowder. |
Taste Like Chicken Paradise (2013)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Church Works Brew Works | Pittsburgh, Pennsylvania | "Rattlesnake Pierogies" (filled with Colorado farm-raised rattlesnake meat, seasoned in a chipotle, cayenne and bell pepper rub, sautéed southwest cactus and poblano peppers, mozzarella stuffed in pierogie dough, fried and topped with a chipotle corn sauce) Wild game burgers: bison burger, elk burger. |
| Linger Lodge Restaurant | Bradenton, Florida | "Gator Bites" (bite-sized local alligator meat marinated in buttermilk, coated in cornmeal and deep-fried served with fries, coleslaw, homemade remoulade and "venom sauce"—made with Tabasco sauce) Alligator Rib Special (seasoned with garlic, onion, paprika and white pepper slow-cooked for several hours served with a side of barbecue sauce), "Gator Chowder" (seasoned with 15 different spices) |
| Kegel's Inn | Milwaukee, Wisconsin | "Hosenpfeffer" (rabbit stew made with secret seasonings, vegetables—yellow and green bell peppers, onions and carrots—served over noodles in a sweet- sour gravy), boneless roasted duck, beef roulade, "Weiner Schnitzel" (seasoned, breaded and pan-fried veal) |
| Beast and the Hare | Mission District, San Francisco, California | "Rabbit Ragout" (local farm-raised rabbit braised overnight then shredded and sautéed in bacon and caramelized onions and added to the stew served over white-corn polenta and topped with homemade herb salsa verde) "Rabbit Rillette" (appetizer of rabbit rubbed with fennel, ginger, garlic, cloves, mustard seed and salt, marinated in stock and fat then pulled off the bone and whipped into a pate to spread on grilled toast and a sherry-mustard sauce) |
| Sid & Roxie's Green Turtle Inn | Islamorada, Florida, Florida Keys | "Turtle Chowder" (farm-raised Georgia snapping turtles browned and sautéed with onions, Roma tomatoes, red bell peppers, Cajun seasonings, salt and pepper, a shot of sherry, veal stock and dark roux, topped with red-bliss potatoes and scallions) "Cracked Conch" (deep-fried conch served with moho onion, sweet peppers and Key West mustard) |
| DownUnder Wines and Bistro | Gilbert, Arizona | "‘Roo Burger" (Australian-raised Kangaroo meat shaped into a massive patty thrown on the "barbie" to medium rare topped with caramelized onions, crumbled blue cheese, cranberry-mustard sauce, lettuce, tomato and fried onion strings served with sweet potato fries) "Jump Steak" (seared and sliced Kangaroo loin served medium rare atop a sautéed portabella mushroom, topped with fried onion strings and drizzled in port wine sauce) Crocodile Bratwurst in a bite-mark roll, Python Mousse (python sausage mixed with edamame, cucumber and Thai chilies plated with Lavash crackers and veggies), |
| Prejean's Restaurant | Lafayette, Louisiana | Frog Legs ("the chicken of the swamp") "Pork-skin Crusted Frog Legs" (farm-raised Louisiana bull frog legs marinated in milk and Cajun spices then dipped in a pork-skin breading and deep fried drizzled with chef-special "Carencro Kicker Sauce"—Cajun heat and sweet chili sauce topped with scallions) Frog Leg Etouffee in a spicy tomato picante. |
| Badega Bistro | San Francisco, California | "Cuisine Indochine". "Chim Quay" (Vietnamese-style Squab: whole one-pound farm-raised squab from head to feet soaked in a secret spice blend marinade and bathed in soy sauce and honey then hung to dry for an hour, seared in the oven and flash-fried plated with caramelized onions and sautéed raisins and topped with a lime sauce) |
Garlic Paradise (2013)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| The Stinking Rose | North Beach, San Francisco, California | "A Garlic Restaurant": World-Famous "40 Clove Garlic Chicken" (half-cut chicken marinated in chopped garlic, rosemary, olive oil in a sauce made with red wine, shallots, garlic, rosemary, thyme and butter served with caramelized garlic cloves and garlic mashed potatoes); Bagna Calda (Northern Italian-style garlic bread – toasted focaccia topped with oven-roasted garlic cloves, butter anchovies and olive oil mixture) |
| Garlic Mike's | Gunnison, Colorado | Italian Cuisine: Brodetto di Pesce (Italian seafood stew made with shrimp, mussels, scallops, calamari, garlic, shallots, tomatoes, red peppers, oregano, white wine, calm juice and brandy tossed with linguini and scampi garlic butter) |
| The Garlic | New Smyrna Beach, Florida | Italian Country Grille: Garlic Appetizer (2½ hour slow-roasted whole garlic clove, smashed, topped with extra virgin olive oil and balsamic vinegar and served with crusty Italian bread); Angus Beef Steak (cooked in a wood-fire oven and slathered with special herb and garlic rub served with a garlic baked potato) |
| Jake's Sandwich Board | Philadelphia, Pennsylvania | "Garlic Bomb" (chopped steak sautéed in crushed garlic topped with deep-fried garlic cloves and homemade garlic spread made with roasted garlic bulbs and mayo on a hoagie roll); "The Garlic Bomb Challenge" (3-pound Garlic Bomb sandwich, 1 box of 12 Tasty Kakes, 24 peanut chews, 4 soft pretzels, and 1 bottle of Cherry Champ soda. "5-pounds + 45 minutes = immortality") |
| Gourmet Alley @ Gilroy Garlic Festival | Gilroy, California | “The Garlic Capital of the World”: Pepper Steak Sandwich (ball-tip beef seasoned in a mixture of garlic powder, granulated garlic salt and pepper, grilled with wine, lemon juice, Italian seasoning and fresh garlic, topped with sautéed a stir-fry of locally grown chopped onions, green and red peppers and garlic on a toasted long roll served with garlic fries); "Calamari Flame-Up" ("pyro-chefs" prepare garlic calamari, shrimp scampi, pasta con pesto, garlic chicken, Italian sausages, and garlic bread); Free Garlic Ice Cream (vanilla ice cream with a hint of garlic) |
| Thanh Long | Sunset District, San Francisco, California | Vietnamese Cuisine: Garlic Noodles (family recipe, stir-fried thin egg noodles in a buttery garlic sauce made in a "secret kitchen"); Red Snapper (grilled red snapper in a special blend of tamarind, fish sauce, dill, ginger, turmeric, salt, and garlic served with garlic noodles and two oversized shrimp chips) World-Famous Roast Garlic Crab and Royal Tiger Prawns (both served in a garlic butter sauce) |
| Saleem's West | St. Louis, Missouri | Lebanese Cuisine: Chicken Shawarma (grilled chicken, beef or lamb marinated in garlic for 48 hours and coated in a 9-spice dry rub containing allspice, cloves, cumin, salt, black pepper, cinnamon, and garlic served on a bed of lettuce, onion and tomato, topped with house-made tahini garlic sauce and garnished with parsley); Roasted Garlic (spice-watered garlic bulb steam-roasted in oven, served with pita bread with every dinner entrée); Roasted Garlic Eating Competition (who could eat the most garlic heads in 15 minutes) |
Season 5 (2014)
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.
Note: The list below represents the best and tastiest food from Sturgis' rally week.
| Restaurant | Location | Specialty(s) |
|---|---|---|
| The Knuckle Saloon | Sturgis, South Dakota | Biggest and best burgers in town. "Murtha Burger" (named after Chef Austin Murtha beef patty topped with a brick of cream cheese and secret jalapeño jelly made with bacon, sautéed onions, grilled jalapeños, a splash of red wine vinegar and a shot of whiskey garnished with crispy onions, lettuce, tomatoes, onions and pickles on a toasted bun served with either hand-cut skin-on fries or waffle-cut sweet potato fries) "The Knuckle Sandwich" (one-pound beef patty seasoned with garlic powder, onion salt, cumin and chili powder topped with Swiss and cheddar cheeses, three strips of bacon, lettuce, tomatoes, onion and pickles on a custom-baked bun stabbed with a steak knife to share) Steak Tip Appetizer (tenderloin beef slathered in homemade vinegar-based marinade then grilled with onions and coated in special buffalo butter—a mixture of blue cheese, butter and spices topped with blue cheese crumbles) |
| Buffalo Chip Campground (food court) | Sturgis, South Dakota | *Pie for the People, Joshua Tree, California - New York-style pizza, thin-crust pizza named after Rock n' Roll music icons: "Barry White Pizza" (dough topped with pesto, mozzarella and feta cheeses, freshly-sliced strawberries, fresh garlic and steamed spinach) Most popular pizza pie: "David Bowie Pizza" (dough topped with "Bianca Sauce", a white & creamy pizza sauce made with ricotta and parmesan Romano cheeses, fresh-cut parsley and chopped garlic, spices, herbs and olive oil then comes the jalapeños, bacon, roasted pineapple, sweet caramelized onions soaked in lager and whiskey and swirled with plum sauce) *Porky's Fry Stand – Fried frog legs, fried alligator, blooming onions, fried watermelon. Specialty: Rocky Mountain Oysters (deep-fried bull's testicles) "Pancake Burger" (beef patty topped with cheese, an over-easy egg and bacon between two pancakes) *Buffalo Chip Steakhouse – located in an old barn. Specialty: Surf n’ turf (grilled steak and lobster tail) "Pitchfork Fondue". |
| Jeanne's Bourbon Street BBQ | @ Sturgis RV Campground | "Big Pig Rig" – the country's longest food truck (61-foot long, 23,980 pounds empty) Wood-smoked barbecue: beef brisket and pulled pork sandwiches. Specialty: fall-off-the-bone barbecue four-pound pork ribs, rubbed with their special blend that includes rosemary, garlic salt and brown sugar, smoked low and slow for four hours and served with potato salad, baked beans and a roll. |
| Town-n-Country Plumbing | Main Street, Sturgis, South Dakota | Big roast beef and pulled pork sandwiches. Specialty: American Indian Fry Bread Tacos (homemade fry bread topped with seasoned locally sourced "Rocking Tree Red Angus Ranch" ground beef, beans, cheese, shredded lettuce, ripe tomatoes, jalapeños and sour cream) |
| Roscoe's Steakhouse | Sturgis, South Dakota | Homemade Chili (sautéed onions, green peppers, chopped garlic, locally-grown tomatoes, 10-pounds of Black Angus ground beef all spiced with coriander, salt, pepper, rosemary, cayenne pepper, chili powder crushed red peppers and chili paste, beans are added and served in a bowl topped with jalapeños, chopped raw red onions and cheese with two cornbread muffins on the side) Grilled choice-cuts from local Green Valley Ranch: Rib eyes, sirloins, T-bones and New York strips served with toast, a baked potato and sautéed veggies. |
| Easyriders Saloon | Junction Street, Sturgis, South Dakota | World-famous barbecued beef brisket (cooked low and slow for nine hours, sliced, slathered and pan-seared in their beer barbecue sauce made with garlic, brown sugar, hot sauce, apple cider vinegar and beer) Back homemade mac n' cheese (made with heavy whipping cream, butter, garlic and extra-sharp cheddar, pepper jack and American cheeses and their secret ingredient—cream cheese all poured our pasta and sprinkled with parmesan cheese and baked in the oven) |
| Sweeto Burrito (food truck) | parked right outside Easyriders, Sturgis, South Dakota | "All-American Burrito" (a deluxe bacon cheeseburger burrito—large tortilla filled with four-ounces of ground beef, American cheese, fresh-cooked bacon, French fries and special fry sauce made with ketchup, mayonnaise, mustard and pickle juice) "Buff Chick Burrito" (tortilla filled with boneless chicken strips deep-fried in a tempura batter and coated in buffalo sauce, cheddar cheese, tatter tots and cilantro ranch sauce) "The sauces are the bosses" - cilantro ranch, creamy salsa, sweet or hot buffalo sauce and homemade salsa. |
BBQ Paradise 3
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Central BBQ | Memphis, Tennessee | Barbecue Pork Ribs (dry rubbed with kosher salt, cumin, chili powder, black pepper, garlic and onion powder, paprika, and brown sugar, smoked with hickory and pecan wood and slathered with table-side barbecue sauce); Smoked Chicken Wings (marinated with Louisiana-style hot sauce for 48 hours and smoked for 2 hours, then deep-fried with a choice of Buffalo sauce, "honey gold" sauce, dry Jamaican Jerk rub, or "sweet heat" sauce made with Chinese red pepper flakes and dried habanero peppers); Pulled Pork Nachos (homemade tortilla chips topped with barbecue pulled pork, sweet Maui-style barbecue sauce, nacho cheese sauce, shredded cheese, jalapenos, and dry-rub spice) |
| Gatlin's BBQ | Houston Heights, Houston, Texas | Smoked Beef Brisket (dry-rubbed with, salt, fresh-ground black pepper, and granulated garlic and smoked low and slow with oak); Pork Ribs (secret marinate and dry-rub seasoned); "Kitchen Sink Sandwich" (a scoop of "Mrs. Mary's dirty rice", hunks of brisket, smoky sausage links, mounds of shredded cheddar, jalapenos, onions and a drizzle of their tangy vinegar-based barbecue sauce on a toasted bun) |
| Big Bob Gibson's Bar-B-Q | Decatur, Alabama | Whole Bar-B-Q Chicken in White Sauce (salt and fresh-cracked black pepper rubbed and oil-based marinated brick-pit 3-hour smoked chicken dipped in North Alabama white sauce made with mayo, vinegar, lemon juice, horseradish and spices); St. Louis-Style Spare Ribs (smoked pork ribs coated with award-winning rub that includes sugar, salt, three kinds of pepper, onion and garlic powder, coriander and cumin, and mopped with homemade barbecue sauce made with molasses, honey, maple syrup and vinegar); Baked Potato (1½ pound Idaho baked potato topped with butter, sour cream, cheese, chives, and a quarter-pound of slow-cooked barbecue pork shoulder) |
| Rollin' Smoke | Las Vegas, Nevada | Arkansas Barbecue: Smoked Beef Brisket Meatloaf (ground beef, pork, hickory-smoked beef brisket and pulled pork mixed with diced green peppers and onions, homemade rub made with paprika, cayenne, and secret spices, and signature barbecue sauce, baked and sliced think served on a bed of mashed potatoes, garnished with secret tangy sauce and onion strings); "Outlaw Burger" (ground waygu beef and brisket mixed into a patty with sautéed green pepper and onions, barbecue sauce, Worcestershire sauce, secret rub, and two raw eggs, smoked then grilled and topped with slices of cheddar, lettuce tomato, purple slaw and onion strings on a toasted bun stabbed with a spear of pickled cherry tomatoes and pickles with stands over 15-inches tall) |
| Lexington Barbecue | Lexington, North Carolina | Smoked Pork Shoulder (western-style tomato-based barbecue pork shoulder, rubbed with salt and smoked with hickory wood for 10 hours and slathered with thin vinegar-based sauce made with salt, black pepper, red pepper, mild vinegar and ketchup); Chopped Pork Barbecue Sandwich (choice of "white & brown chop"—white & dark meat, "brown chop", or "brown coarse chop" with big chunks of meat piled high on a bun and topped with slaw) |
| Micklethwait Craft Meats (Trailers) | Austin, Texas | Barbecue Beef Ribs (award-winner two-pound beef ribs dry-rubbed salt, dark chili powder, chili flakes, onion and garlic powder, mustard seeds, coriander and a pinch of mace, smoked for 12 hours); Smoked Andouille Sausage (fresh pork belly ground with salt, black pepper, fresh garlic, homemade mustard, chili flakes, sweet Spanish paprika, marjoram, sage and gumbo file—bay leaf, thyme and sassafras root, wrapped in all-natural casing and smoked for 2-hours) |
| Village Tavern | Atwater Village Los Angeles, California | Mexican barbecue tacos, tortas and nachos: Barbecue Pork Burrito (smoked pork shoulder rubbed with brown sugar, sweet paprika, black pepper, garlic powder, cayenne, dried mustard, ground oregano and cumin, smoked for 12 hours, topped with "Chili-Q", a Mexican barbecue salsa made with five chilies, including dried chili arbol, guajillos, ancho chilies, jalapenos, and serranos, ketchup-based sauce, fresh garlic and onions, secret spices, brown sugar, vinegar, Worcestershire and orange juice, wrapped in a flour tortilla and topped with lime-cilantro coleslaw, pico de gallo and guacamole sauce) |
| Wabash BBQ | Excelsior Springs, Missouri | "Brunt Ends" (the "bark" or charred crust of a beef brisket smoked with hickory and applewood, seasoned with a secret Cajun-style rub and served as is or on a bun); Smoked Pork Ribs (fall-off-the-bone smoked dry-rubbed pork ribs slow-smoked for hours and then wrapped in foil and smoked an additional 45 minutes to lock in juices and flavor) |
Hamburger Paradise 3
| Restaurant | Location | Specialty(s) |
|---|---|---|
| B-52 Burgers & Brew | (outside) St. Paul, Minnesota | "Juicy Lucy" (cheeseburger with the cheese stuffed inside – two 1/4-lb grilled beef patties stuffed together with sharp cheddar and provolone on an egg bun); "M.O.A.B." or "Mother of All Burgers" (four grilled 1/2-lb beef patties topped with 4 strips of bacon, pulled pork in secret barbecue sauce, cheddar, pepper jack cheese, lettuce, tomatoes, red onions, fried eggs and crispy "onion tanglers" on a foot-long toasted bun) |
| Capitol Burgers | Los Angeles, California | Classic Cheeseburger (flat-top grilled beef patty seasoned salt & pepper, topped with American cheese, mustard and hand-picked produce of lettuce, tomato and pickles on a soft sesame seed bun,); Chili Cheeseburger (with homemade secret-recipe beef chili – no extra charge!) |
| The Cowfish Sushi Burger Bar | Charlotte, North Carolina | "Burgushi" (burger+sushi); "The Dynamic Duo" (broiled ½-lb Angus patty topped with braised short ribs, provolone, tomato-onion jam, roasted garlic cloves on a soft bun speared with a sushi roll) ; "Granny's Southern Pimento Cheeseburger" (beef patty topped pimento cheese made with sharp cheddar mixed with jalapenos, pimentos Worchester sauce and mayo, fried green tomatoes, spicy bacon and lettuce on rye bread) |
| Outlaws Café | San Fernando Valley Los Angeles, California | "Outlaws Burger" (1-pound grilled beef patty stuffed with "Outlaw Stuffing" made with mushrooms, onions, garlic sautéed in butter, bacon and bleu cheese, topped with spicy thick-cut jalapeno-brine Applewood-smoked bacon, lettuce, tomatoes and a pinch of "tobacco"—thinly sliced caramelized onions on a brioche bun); "Hawaiian Burger" (½-lb of grilled coiled Hawaiian pork sausage in a teriyaki glaze topped with jalapeno bacon, a cinnamon pineapple ring, roasted coconut flakes, avocado, and lettuce on a fresh-baked butter bun) |
| Lunch Box Laboratory | Seattle, Washington | "Burger of the Gods" (made with three different types of beef: 80/20, 75/25 chuck, and Wagyu beef pan-fried and topped with brown-sugar & balsamic caramelized onions, bleu cheese on a bun slathered with "super gorgonzola" cheese spread); "The Dork" (pork+duck=dork: burger patty mixed with sesame-ginger glazed duck/pork butt seasoned with salt & pepper topped with jack cheese, caramelized onion and garlic mayo spread bun) |
| Sketch Burger | Fishtown Philadelphia, Pennsylvania | "Cyclops Burger" (8-ounce brisket, short rib & chuck blend patty seasoned with salt, pepper & smoked paprika, topped with 3 slices of American cheese, 2 strips of extra-thick double-smoked bacon, garlic-harissa aioli made from puréed arbol chilies, ground coriander, ground caraway, lemon, sugar & mayo, and a sunny-side-up egg on a toasted bun); "Smashed Onion Burger" (burger patty smashed with a heap of thinly-sliced caramelized onions topped with horseradish cheddar on a wasabi sauced bun); |
| Rockit Burger Bar | Chicago, Illinois | "Mac & Cheese Attack" (kosher-salt & black pepper Black Angus beef patty topped with lettuce, tomato, sriracha ketchup and green onions on two panko-battered deep-fried mac & cheese buns made with four cheeses—cheddar & jack, parmesan and bleu cheese); "The Gridiron" (one large grilled Black Angus patty topped with smoky Polish sausage, bacon-braised sauerkraut and spicy mustard on a pretzel bun) |
| Grease Burgers, Beer & Whiskey Bar | West Palm Beach, Florida | "The Grease Beast" (10-ounce flat-topped grilled ground sirloin, chuck & beef brisket patty topped with three onions rings, shoestring fries, cheese sauce, shredded lettuce and a drizzle of ranch dressing on two bacon grilled cheese sandwich buns); "Brother From Another Mother Burger" (bacon-wrapped barbecue-glazed meatloaf made with ground, beef, pork & veal topped with Swiss cheese, 2 strips of bacon, sautéed mushrooms and red onion on a soft bun); "Brinkman Burger" (10-ounce patty topped with deep-fried bacon, jalapenos, thick-cut sautéed onions and sriracha mayo) |
Hot & Spicy Paradise 2
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Nitally's | St. Petersburg, Florida | Thai-Mex (Latin and Asian cuisine): "Inferno's Soup" (made with 12 different kinds of peppers—Scotch bonnet greens, ghost peppers, Thai green, jalapenos la sierra, serranos, habanero red, Hungarian ladyfingers, chile de árbol, chile guajillo, chile pulla, chile piquin, and chile chipotle—some baked, some fried and some blended into a pepper paste, added to a broth and noodles are added, topped with “cool-off” garnishes and a pretty flower) |
| The Slaw Dogs | Duarte, California | "The Hulk Dog" (a fire-grilled ghost pepper sausage link topped with jalapeno bacon, grilled pasilla pepper, pepper jack cheese melt, grilled onions, chipotle mayo, fresh red and green jalapenos, tomatillo salsa verde, habanero picked onion cole slaw and drizzled with chili sauce); "C-4 Dog" (deep-fried ghost pepper sausage link topped with jalapeno bacon, tater tots, house-made beer chili, shredded cheddar, sliced pepper jack cheese, pastrami, a fried egg, and red habanero slices, all rolled into a flour tortilla) |
| Bolton's Spicy Chicken and Fish | Nashville, Tennessee | Hot Chicken (secret recipe of chicken breasts split in half and legs marinated in a secret blend of peppers, floured in a secret spice of cayenne and chili powder, then deep-fried in grease in 75-year-old cast iron skillets. Choose the degree of secret spice: light mild, regular, medium, hot and extra hot) |
| John's Snack & Deli | Financial District, San Francisco, California | "Suicide Volcano Burrito" (stuffed with Korean bulgogi beef, kimchi fried rice, sautéed kimchi, shredded cheese, Romaine lettuce, and chopped tomatoes, smothered with pico de gochujang or "suicide sauce" made from habaneros, gochujang or red paste, whole garlic bulb, sesame oil, salt and dried ghost peppers) |
| Wing Dome | Seattle, Washington | "7 Deadly Wing Challenge" (deep-fried seven chicken wings drenched in "7-alarm sauce" made with jalapeno purée, habanero purée, habanero powder, habanero extract, crushed red peppers, garlic powder, onion powder, cumin, cracked black pepper, cayenne pepper, puréed horseradish, cracked red pepper, and secret house-made hot sauce, topped with minced orange habaneros and a dusting of cayenne; rates 350,000 on the Scoville scale; have seven minutes to finish to win a free T-shirt); "5-Alarm Jalapeno Burger" (flame-grilled 6-ounce ground chuck patty covered in special house-made seasoning, topped with three slices of pepper jack cheese, 2 strips of bacon, jalapeno mayo, 5-alarm hot sauce, lettuce, and a stack of beer-battered jalapeno and onion strips) |
| Don's Seafood | Baton Rouge, Louisiana | "Jacked Up Oysters" (fire-grilled oysters on the half shell topped with special jalapeno sauce made with melted Cajun butter, jalapeno peppers, chopped garlic, cayenne pepper powder, the restaurant's own all-purpose seasoning, chicken stock and lemon juice, topped with shredded pepper jack cheese, bacon bits and pickled jalapenos); "Jacked Up Shrimp" (fresh Gulf shrimp flat-grilled and baked ladled with Cajun butter jalapeno sauce, pepper hack and bacon served in an escargot pan) |
| Slater's 50/50 Burgers by Design | Pasadena, California | "50 Alarm Burger" (this burger is so spicy, you have to sign a waiver. Fire-grilled carne asada beef patty made with seasoned salt, cumin and ghost chilies inside the meat, topped with ghost pepper jack cheese, deep-fried habanero poppers, sliced fresh green jalapenos, and habanero bacon jam made from habaneros, cooked bacon, carrots, onion and garlic, on a toasted brioche bun, served with plastic gloves); "Sriracha Bacon Burger" (grilled carne asada fire beef patty topped with Sriracha bacon ribbons, grilled onion rings, Sriracha mayo and Sriracha hot sauce); "Flaming Hot Burger" (grilled carne asada fire beef patty topped with pepper jack cheese, roasted green chili, deep-fried jalapeno poppers, and smoky chipotle adobe mayo and wash it down with spicy beer. |
| Sunni Sky's Ice Cream | Angier, North Carolina | "Cold Sweat" (you have to sign a waiver just to try a sample. Ice cream made with the three hottest peppers on earth—piquin, Thai chile, and habanero with the seeds kept in, marinated in hot sauce, mixed into an ice cream base of milk, cream and sugar, add Blair's Mega Death hot sauce, Dave's Insanity Sauce and Dave's Private Reserve); "Exit Wound" (made the same as Cold Sweat but Dave's Ghost Pepper Sauce and oleoresin pepper spray extract is added) |
Sandwich Paradise 3
| Restaurant | Location | Specialty(s) |
|---|---|---|
| 12 Bones Smokehouse | River Arts District, Asheville, North Carolina | "Hogzilla" (smoked and wet-rubbed pork butt seasoned with cayenne, chili and mustard powders, and black pepper, brown sugar candied bacon and homemade grilled pork bratwurst all topped with pepper jack cheese, on a fresh buttered and toasted hoagie roll); Smoked Turkey Sandwich (5-ounces of smoked turkey breast coated in brown sugar and spiced with cayenne, paprika, onion powder, garlic and basil, topped with made in-house pesto mayo, bacon, and brie on Texas toast) |
| Fat Sal's | Los Angeles, California | Motto: "we're making sandwiches over here" Fat Sandwiches: "Fat Sal" (warm thin-sliced roast beef topped with mozzarella sticks, onion rings, fries, mayo, warms brown gravy on a garlic buttered 9-inch baguette); "Big Fat Fatty" (12-pound fat sandwich: 1 ½ of cheese steak meat, 5 cheeseburger patties, 1 ½ of pastrami, 10-strips of bacon, 5 fried eggs, 10 chicken fingers, onion rings, jalapeno poppers, chili, marina sauce, a basket of fires and may-based "fat sauce" on a 27-inch long garlic-buttered hero); "Fat Banh Mi-Ki" (competitive eater Miki Sudo's Bahn mi-inspired sandwich: Korean-scented barbecue hanger steak marinated with soy sauce, sesame oil and crushed red pepper, onion rings, tomatoes, jalapenos, Szechuan slaw, and pickled vegetables, topped with mayo, sriracha, and teriyaki glaze on a baguette) |
| Bakesale Betty | Oakland, California | Buttermilk Fried Chicken Sandwich (fried chicken bathed in buttermilk, coated in peppery-seasoned flour and deep-fried topped spicy slaw featuring green cabbage, seed-in jalapenos, apple cider vinegar-soaked red onions tossed in a vinaigrette made with Dijon mustard, sea salt and high-quality olive oil and fresh parsley on a fresh homemade round bun) |
| Faicco's Italian Specialties | Greenwich Village, New York City, New York | Established in 1900. "The Italian Special" (prosciutto capicola, hot or sweet sopressata salami, topped with homemade fresh mozzarella, lettuce, tomatoes and house-made roasted red peppers, and drizzled with salt, pepper and red wine vinegar on a sesame hero roll); Chicken Parmigiana Sandwich (breaded and deep-fried chicken cutlets topped with grated Romano cheese, melted mozzarella and slathered with homemade tomato sauce on a thick-hearty toasted hero roll) |
| Hank's Philly Steaks | Las Vegas, Nevada | "Philly Joe" (flat-top grilled U.S. steer rib eye roll steak topped with two kinds of melted cheese—white American and Cheese Whiz, and sautéed onions on a toasted Philadelphia hoagie roll imported from Pat's and Geno's) |
| Ye Olde College Inn Restaurant and Bar | New Orleans, Louisiana | "Fried Green Tomato Shrimp Remoulade Po'Boy" (po'boy: deep-fried green Creole tomatoes dipped in flour, egg-wash and breadcrumbs and local boiled shrimp slathered in a spicy remoulade sauce made from mayo and paprika and topped with shredded lettuce and red tomatoes on "le bon pain" ("the good bread") Leidenheimer French bread); Oyster Po'Boy (deep-fried oysters seasoned in secret seasoned flour topped with smoked bacon and creamy Havarti cheese, lettuce, tomatoes and remoulade sauce) |
| Parish Café | Boston, Massachusetts | Award-winning sandwiches created by famous local chefs: "Sean's Meatloaf Club" (sliced-thick baked meatloaf made with 10-pounds of 80/20 ground beef, half-dozen eggs, grated mild Romano cheese, fresh ground garlic, salt, pepper and chipotle peppers topped with lettuce, tomatoes and bacon, drizzled with chipotle mayo on a triple-tier of Texas toast served with garlic mashed potatoes and brown gravy); "Steak and Bleu" (rare steak topped with bleu cheese crumbles and marinated red cabbage slaw on grilled bleu cheese buttered toast) |
| Derby Café at Churchill Downs | Louisville, Kentucky | Hot Brown Sandwich (sliced roasted turkey breast seasoned with thyme, garlic, and sugar smothered in Mornais sauce made from brown butter, flour, cream, chicken broth and parmesan, cheddar, and cream cheese, egg yolks and nutmeg and topped with two bacon strips, and tomatoes, hot-browned in the oven and garnished with parsley and grated cheese) |
Deep Fried Paradise 4
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Chicken Charlie's | San Diego County Fair, San Diego, California | Deep-Fried Baby Back Ribs (battered and deep-fried pork baby back ribs smothered in house-made hot-sauce barbecue sauce served on a bed of fries); Jelly Doughnut Fried Chicken Sandwich (panko-battered and deep-fried chicken breast between a raspberry jelly doughnut drizzled with honey and powdered sugar) |
| Adam's Grub Truck | Soma Street Food Court, San Francisco, California | "The Kraken" (deep-fried soft shell crab sandwich: two jumbo soft shell crabs battered in lemon-pepper and garlic, deep-fried topped with avocado wasabi, pickled ginger, fried egg, "Asian slaw" made with mayo, garlic, ginger, cayenne pepper, two strips of bacon and roasted nori on a brioche bun); "Falkor" (deep-fried chicken sandwich: panko-crusted chicken filet topped with pepper jack cheese, an over-medium egg, Asian slaw, secret hot sauce and bacon on a brioche bun) |
| Unicorn | Seattle, Washington | "Unicorn Dog" (brown sugar, corn niblets and butter battered corn dog split down the middle filled with house-made sriracha cream cheese, "enchanted onions" made with butter and beer, drizzled with sriracha and green onions); “Unicorn Balls” (Thai-style pork meatballs made with cilantro, scallions, jalapeno, garlic and ginger, baked and buttermilk deep-fried and topped with sweet Thai chili aioli) |
| The Mighty Cone (food trailer) | Austin, Texas | Born @ Hudson's on the Bend "Mighty Cone" (hot & crunchy "deep-sauté" chicken breast made with corn flakes, sliced almonds, sesame seeds, crushed red pepper and sugar wrapped in soft flour tortilla topped with mango-jalapeno cole slaw and ancho chili aioli served in a paper cone); "The Chicavo" (add a crispy deep-fried avocado served with guajillo-dusted chili fries or hot & crunchy fried pickles) |
| Dickie Dee's | Newark, New Jersey | Italian Hot Dogs (double Italian-style deep-fried hot dogs overstuffed into half a pizza bread topped with mustard, deep-fried potatoes, paprika & parsley-flavored onions & peppers, drizzled with ketchup) |
| Boise Fry Company | Boise, Idaho | "Bourgeois Fries" (duck-fat fries: russet potato deep-fried in duck fat sprinkled with truffle salt); "Peruvian Purples" (purple potato fries); "Po'balls" (tater tots: deep-fried russet potato blended with salt, pepper, nutmeg and rice flour) |
| Salty Caper | Salisbury, North Carolina | "The Lovely" (deep-fried calzone stuffed with mozzarella, pepperoni, sausage, red onions, green peppers and smoked Gouda in New York City-style pizza dough); "Sgabei" (deep-fried pizza dough bread sticks served with homemade pesto dip made with fresh basil roasted with pine nuts garlic and olive oil Romano and Parmesan cheeses); "The Fritti" (deep-fried pizza dough stuffed with chocolate candy bars and peanut butter cups topped with powdered sugar and hot fudge) |
| Virginia's on King | Charleston, South Carolina | Southern Fried Chicken (chicken brine in buttermilk, hot sauce, ground sage, dry thyme and cinnamon, battered in flour and deep-fried served with collard greens and red rice); "Country-Fried Steak" (filet of steak battered in flour, salt, cinnamon, thyme, ground rosemary, black pepper, roasted garlic pepper and house-made steak seasoning, double-dipped in buttermilk and deep-fried topped with red-eye gravy made from sautéed onions, veal stock, meat drippings and espresso served with mashed potatoes & gravy and lima beans) |
Burrito Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Papalote Mexican Grill | Mission District, San Francisco, California | "Triple Threat" (named after three local deejays; burrito stuffed with carne asada, Yucatan-style achiote chicken, jumbo prawns marinated in California chili pods and squeezed lime, shredded white cheese, rice, beans, sour cream, guacamole, pico de gallo and drizzled with their signature creamy roasted tomato salsa made with fire-grilled tomatoes, onion, garlic, salt and dry peppers in a grilled 14-inch tortilla) "Chili Verde Burrito" (stuffed with pork stew with green sauce made from tomatillos, onions, garlic and serrano peppers) |
| Rachel's Taqueria | Brooklyn, New York | "Chicken Mole Burrito" (mesquite-cooked slow-simmer chicken, shredded cheese, rice and pinto beans rolled in a flour tortilla and, smothered with homemade mole sauce made with char-grilled tomatoes, onions, tomatillos, ancho, pasillas, and poblano peppers, roasted pumpkin, almond, and sesame seeds, sautéed garlic, raisins, cinnamon, anise, chili pods and Abuelita chocolate, topped with cheese and garnished with a whole grilled green onion) "Red Hook Special" (burrito stuffed with chopped char-grilled skirt steak, homemade refried beans made with lard, pinto beans and spicy chorizo, topped with Texas-style chili verde) |
| Illegal Pete's | Denver, Colorado | "Three Cap Carnitas Burrito" (stuffed with pork marinated with Mexican soda and orange juice, lime-kissed rice, pinto beans, with choice of topping, including shredded pepper jack cheese, sour cream, guacamole, roasted poblano corn salsa, and choice of heat hot sauce like their "Triple X", ingredients all mixed together with a large spoon served in a 13-inch soft-steamed tortilla); "Baked Potato Burrito" (stuffed with parboiled and lightly-fried russet potatoes dusted with granulated garlic, salt, pepper and New Mexico chili powder, topped with spicy Spanish-style brown rice, black beans, sautéed veggies, guacamole, and three-cheese queso sauce) |
| Lucha Libre Taco Shop | San Diego, California | "Surfin’ California Burrito" (stuffed with flat-top grilled arrachera beef, verde sauced shrimp, French fries, shredded cheese, pico de gallo, avocado, and super-secret chipotle sauce on a flat-top grilled tortilla); "Mariscos Rico Burrito" (seafood burrito stuffed with black beans, blackened mahi-mahi, shredded cabbage, cheese and pico de gallo, topped with sorreno sauce) |
| Elmyr | Little Five Points, Atlanta, Georgia | "Migas Burrito" (stuffed with flank steak seasoned with salt, pepper, garlic, chili powder and Indian cumin, " migas " or crumbs of tortilla chips, mixed with scrambled eggs and salsa, pepper jack cheese, pinto beans on a flat-top grilled tortilla); "Pad Thai Burrito" (grilled chicken breast, onions bell peppers, broccoli, bean sprouts, egg, brown rice, cilantro and peanut sauce made with fresh peanuts, soy and habaneros) |
| El El Frijoles Mexican Food | Sargentville, Maine | "Spicy Lobster Burrito" (stuffed with local organic veggies from Horsepower Farm, black beans sautéed with onions, jalapenos, cumin and kosher salt, Penobscot Bay fresh lobster sautéed with lobster butter made from achiote chili, butter and garlic, shredded white cheddar cheese, rice, salsa and sour cream rolled in a flour flat-top grilled tortilla); "Carnitas Burrito" (stuffed with 12-hour slow-cooked pulled pork made with Nervous Nellie’s Jams and Jellies "Sunshine Rose Marmalade", black beans, rice, white cheddar and sour cream) |
| Flying Burrito | Raleigh, North Carolina | "Carolina Burrito" (stuffed with East Carolina-style barbecue pork shoulder seasoned with thyme, basil, mustard, salt, fresh garlic, chili powder black pepper, red pepper flakes and apple cider vinegar, pinto beans rolled in a massive flat-top grilled flour tortilla and smothered in Carolina mustard-based barbecue sauce and topped with shredded white cheddar cheese, sour cream and green onions); "Ultimate Catfish Burrito" (stuffed with local breaded and deep-fried catfish, black beans and smothered in a spicy habanero sauce made with orange habaneros, onions, peppers, carrots, spices, orange juice, sweet agave nectar, red wine vinegar and tomato sauce, topped with sour cream, jalapenos, and cole slaw on the side) |
| Coreanos (food truck) @ Houston Food Park | Houston, Texas | "The Original Gangster" or "The OG" (Mexican-Korean burrito stuffed with bulgogi-style rib-eye marinated in soy sauce, sugar, sesame oil and garlic, and jalapenos, kimchi, French fries, Korean slaw, drizzled with three sauces: "el scorcho sauce" made from chipotles soaked in adobo sauce blended with mayo, a garlic spread, and sesame vinaigrette rolled in a flour tortilla); "Three Wise Fries" (trinity of taters, cheese and meat); "The Dawson" (Three Wise Fries ingredients of chicken, twice-cooked pork, marinated rib-eye, Korean chili paste, cheese, cilantro, onions and fries wrapped in a burrito) |
Season 6 (2015)
Note: This season features half-hour episodes of the previous season's restaurant specialties.
| Ep.# | Episode Title | Specialty(s) |
|---|---|---|
| 6.1 | Burger Bliss | The juiciest burgers in the U.S. Stops featured from Hamburger Paradise 3: a beef patty filled with hot, gooey cheddar cheese in Minnesota; one covered in habanero and ghost chili peppers in California; and a recipe that mixes duck and pork in Seattle, Washington. |
| 6.2 | Sandwichtopia | A guide to great sandwiches in the U.S. Stops featured from Sandwich Paradise 3: a shrimp po'boy with fried green tomatoes in New Orleans, Louisiana; the "Hogzilla" sandwich in North Carolina; and the combo of slice prosciutto and fresh mozzarella in New York City, New York. |
| 6.3 | Deep Fried Frenzy | Deep-fried treats across the country. Stops featured from Deep Fried Paradise 4: deep-fried baby back ribs in San Diego, California; different kinds of French fries in Boise, Idaho; and a corn dog smothered in spicy cream cheese in Seattle, Washington. |
| 6.4 | Nosh the Night Away | A rundown of memorable late-night eats. Stops featured: sweet chicken sausage doused in spicy cheese in Atlanta, Georgia, a giant pizza covered in crispy bacon and savory sauce in Las Vegas, Nevada, and juicy fried chicken in Texas. |
| 6.5 | Sandwich-Craft | Crazy sandwiches are in the spotlight. Stops featured from Sandwich Paradise 3 and Deep Fried Paradise 4: deep-fried crab topped with thick bacon in San Francisco, California, fresh shrimp and alligator sausage in New Orleans, Louisiana, and boozy barbecue macaroni and cheese in Florida. |
| 6.6 | BBQ Bonanza | Delicious barbecue in the U.S. Stops featured from BBQ Paradise 3: smoked brisket in Houston, Texas, juicy chicken in a tangy white sauce in Alabama, and dinosaur-size sweet pork ribs in Sturgis, South Dakota. |
Season 7 (2015)
Seafood Paradise 2 (2015)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| San Pedro Fish Market & Restaurant | San Pedro, California | World Famous Shrimp Tray (choose from any kind of shrimp, fish filet, whole fish, shellfish, crab, or lobster served "California-style", grilled with butter and secret spices, served with grilled fajita vegetables, potatoes and a loaf of garlic bread); "Classic Combo" (tray of grilled jumbo Ecuadorian shrimp and Main lobster); Huachinango (Mexican red snapper, butterflied, coated with a secret spicy tomato-based wet barbecue rub and grilled); "Super Combo" (tray of grilled salmon, 4 kinds of shrimp, jumbo scallops, littleneck clams, black mussels, calamari, and green mussels from New Zealand) |
| Drago's Seafood Restaurant & Oyster Bar | New Orleans, Louisiana | Charbroiled Oysters (flame-grilled local oysters on the half shell with their famous butter-garlic sauce made with black pepper, Italian seasoning and double chopped garlic and topped with cheese) |
| Gigi's Sotto Mare Oysteria & Seafood Restaurant | North Beach, San Francisco, California | Cioppino (Italian fish stew invented in San Franscico in the 1800s. It consists of fish stock made from a burnt onion, carrot, white onion, celery, pepper and parsley monkfish, Branzino, European seabass, red snapper, along with, crab, mussels, clams, calamari, prawns, bay shrimp and scallops topped with tomato sauce made from olive oil, garlic, celery, onions and butter, heaped onto a bed of penne pasta in a silver pot that serves two) |
| Jimmy Cantler's Riverside Inn | Annapolis, Maryland | Jumbo Lump Crab Cakes (Maryland blue claw crabmeat steamed with Old Bay seasoning and mixed with mayonnaise, Tabasco , salt, parsley, dried mustard, paprika, and Worcestershire sauce, form into two 5-ounce balls, baked and served with a lemon wedge, seasoned fries and coleslaw); Softshell Crab (two softshell crabs dredged in seasoned flour and deep-fried served with hushpuppies) |
| Red’s Eats | Wiscasset, Maine | Lobster Roll (fresh Maine lobster knuckles tails and claw meat from Atlantic Edge Lobster, steamed on a toasted and buttered New England-style hot dog roll and served with hot drawn butter and mayonnaise on the side) |
| Fleet Landing Restaurant | Charleston, South Carolina | Low Country Shrimp & Grits (sautéed local jumbo white shrimp on a bed of 10-ounce portion of grits made with heavy cream, ladled with gravy, a roux made from bacon fat, flour and baked to brown and sautéed with the Trinity of diced red bell peppers, green bell peppers and red onions, de-glazed with white wine, shrimp and beef stock, and served with sliced Andouille sausage); Fried Green Crab Napoleon (panko-coated deep-fried green tomatoes layered with crab salad made with little-lump meat, fresh tarragon, Old Bay, and granulated garlic, drizzled with shellfish cream sauce made from shrimp and crab stock and chili oil, topped with mixed green and carrot curls) |
| Frenchy's Rockaway Grill | Clearwater, Florida | Original Grouper Sandwich (fresh local grouper, beer-battered, deep-fried and topped with American cheese, lettuce, tomato and tartar sauce on an toasted onion bun); Grouper Reuben (sautéed grouper dusted with seasoning and butter, topped with sauerkraut, Swiss cheese and Thousand Island dressing on toasted marble rye bread); Buffalo Grouper Sandwich (deep-fried grouper drenched in buffalo hot sauce and topped with chunky blue cheese) |
| The Daily Catch | North End, Boston, Massachusetts | Lobster Fra Diavolo (local hard-shell lobster, clams, P.E.I. mussels, domestic shrimp, local scallops, and native calamari sautéed in extra virgin olive oil, fresh garlic, anchovies, crushed red pepper, and white wine, along with homemade fish tomato sauce, all served over house-made linguini or black pasta made with squid ink); Monkfish Marsala (breaded lightly-fried monkfish sautéed with mushrooms, marsala wine made from raisins, prunes and figs, squeeze of fresh lemon and butter) |
Late Night Paradise (2015)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| B.A.D. Burger | New York City, New York | B.A.D. (Brunch All Day). Pulled Pork Benedict (pork butt dry-rubbed with garlic, cumin, salt, pepper, fresh-ground espresso coffee, pulled and caramelized with barbecue sauce, topped with two poached eggs, and drizzled with chipotle-hollandaise on deep-fried hash-brown buns made out of mashed-up home fries and sweet potatoes, buttermilk and breading served with apple slaw); "Thanksgiving Burger" (beef patty grilled on flat-top with clarified butter and salt topped with mashed potatoes, secret brown gravy, cranberry sauce and crispy fried onion strings) |
| Delia's Chicken Sausage Stand | Atlanta, Georgia | "The Hot Mess" (chicken sausage made with chicken thighs, paprika, cayenne, crushed red pepper and brown sugar, dipped in "comeback sauce", a tomato-and-vinegar-based barbecue dip, topped with homemade black bean & chicken chili, pickled jalapenos and shredded cheddar, drizzled with beer & cheese sauce on a Philly-style Amoroso roll); "Sloppy Sliders" (chicken sausage patties, topped with comeback sauce, beer & cheese sauce and pickled jalapenos on tiny slider buns) |
| Five Bucks Drinkery | St. Petersburg, Florida | Mac-N-Cheese Melt (pork butt dry-rubbed with blackened-redfish seasoning, black pepper, salt, diced green bell peppers, and onions, along with local beer, pulled and topped with American cheese, barbecue sauce, and macaroni & cheese made with shell pasta on buttered toast); Texas Burger (80/20 beef patty topped with pepper jack cheese, jalapenos, and onion rings, drizzled with sriracha aioli on butter-toasted buns); Fried Bacon (deep-fried and served with maple syrup) |
| Surly Girl Saloon | Short North, Columbus, Ohio | "Swashbuckler's Super Supper Tray" ("pigs in a biscuit"—roast pork dry-rubbed with cumin, red pepper flakes and Jamaican jerk seasoning, pulled and placed in a pot with caramelized onions, sautéed garlic, and pork & chicken stock, de-glazed with orange juice on a pair of buttermilk biscuit sliders, served with mashed potatoes, steamed broccoli and a "boozy cupcake" chocolate cake laced with vodka topped with vanilla icing and a cherry); "Corn Chip Pie" (beef & bean chili topped with shredded cheese and Fritos corn chips, scallions and special sour cream); "Boozy Cupcakes": Root Beer Bourbon Cupcake (root beer-infused cake frosted with bourbon buttercream) |
| Ms. P's Electric Cock (food trailer) | Austin, Texas | Crispy Fried Chicken (three-piece chicken parts dunked in a buttermilk wet dredge with secret hot sauce, dipped in spiced flour, deep-fried in peanut oil, garnished with parsley and escabeche, or pickled whole jalapeno and onions, served with a sweet roll) |
| Ian's Pizza | Madison, Wisconsin | Mac N' Cheese Pizza (20-inch dough topped with local mozzarella, boiled elbow macaroni noodles, and homemade crème fraiche, along with shredded Wisconsin cheddar cheese); Barbecue Brisket & Tater Tots Pizza (topped with local mozzarella, disk-shaped tater tots, and 18-hour smoked beef brisket, drizzled with homemade barbecue sauce) |
| Cooter Brown's Tavern & Oyster Bar | Uptown, New Orleans, Louisiana | "Bayou Philly" (Philadelphia cheesesteak-inspired sandwich consisting of grilled local Gulf shrimp, alligator sausage, Trinity or onion-and-pepper mix, slices of American cheese and pepper jack on a Leidenheimer French baguette); Muffuletta (salami, ham, and mortadella topped with Swiss cheese, provolone, and Italian olive salad on a big round sesame seed bun, served warm to melt the cheese unlike other muffulettas) |
| The Fat Shack | Fort Collins, Colorado | "Late Night Done Right" serving New Jersey-style Fat sandwiches: "The Fat Shack Sandwich" (deep-fried chicken tenders, onion rings, French fries, jalapeno poppers, mozzarella sticks, and Philly-cheesesteak meat with two slices of American cheese, and drizzled with honey mustard sauce on a fresh-baked hoagie roll); Deep-Fried Oreos; Deep-Fried Rice Krispies Treats |
Mac N' Cheese Paradise (2015)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| M.A.C.S. Macaroni and Cheese Shop | Wisconsin Dells, Wisconsin | Chili Mac (house-recipe cheese sauce made from local dairy milk, secret seasoning, local American cheese and mozzarella, chilled roux of butter & flour, ladled over ribbed elbow macaroni, topped with homemade tomato-based chili with chopped beef, onions, butter and secret spices, kidney beans and ketchup, garnished with shredded cheddar cheese, chopped onions, chives, sour cream and Frito corn chips served with "toasties", or toasted bread in a personal cast-iron skillet); "Hangover Mac" (a.k.a. "The Mac Gowan", cheddar, pepper jack, mozzarella, mac n’ cheese, bacon, Miller Park hot dog, caramelized onions, mushrooms, green pepper, hash browns, baked with garlic breadcrumbs and drizzled with sriracha and served with garlic bread toasties) |
| Mac Shack | Clinton Hill, Brooklyn, New York | Jerk Chicken Mac (chicken breasts marinated in garlic, oil and adobo spice, homemade spicy Béchamel sauce made with Oscar's Jerk Seasoning, elbow noodles, layered with gouda, Fontina and Swiss cheeses, topped with breadcrumbs and parsley, baked in oven and served in a tin dish) |
| Mac! Mac & Cheesery | Portland, Oregon | "Cheeseburger Mac! And Cheese" (roux made from rice flour, powdered milk, non-daily creamer, secret spices, local cheddar, local chopped beef, bacon bits, caramelized onions, and parboiled elbow pasta, topped with crushed barbecue potato chips served in a skillet); Poutine Mac (elbow noodles covered in brown gravy made from pulled pork drippings and beef stock and topped with deep-fried cheese curbs) |
| Smoke Modern Barbeque | Basalt, Colorado | Serves up 8 different kinds of over-the-top mac n’ cheese: Crawfish Étouffée Mac N’ Cheese (toasted roux made with flour, butter, garlic, Creole tomatoes, white wine the trinity or pepper, celery and onions, lobster broth, crawfish meat, tomatoes cooked in Kentucky bourbon ladled with a three-cheese cheese sauce, elbow macaroni baked in a casserole dish and topped with shredded pepper jack cheese, deep-fried popcorn crawfish tails, white sauce, garnished with scallions and diced tomatoes); Brunt Ends Mac N' Cheese (12-hour Kansas City-style beef brisket smoked with Missouri hickory and Colorado applewood, cut off the ends, diced and grilled with Kentucky bourbon and barbecue sauce, elbows ladled with pepper jack cheese sauce, broiled and topped with shredded cheddar and garnished with tomatoes and scallions) |
| Cheese-ology Macaroni & Cheese | The Delmar Loop, St. Louis, Missouri | "The Hill" (named after St. Louis’ Little Italy, a pizza and mac combo made with premade béchamel sauce, elbow noodles, local processed Provel cheese, Italian sausage or "salsiccia" made with fennel, topped with fresh local marinara sauce, baked in oven and served in cast-iron skillets); Beer Cheese & Bratwurst Mac (made with sharp cheddar, garlic powder, cayenne pepper, hot sauce, and local pale ale, mixed with béchamel, elbows, brats and baked) |
| Elbows Mac N' Cheese | Cerritos, California | Masala Mac (chicken tikka masala made with yogurt, salt and special spice blend shipped from Gujarat, India of cloves, coriander, cardamom, and ground red chilies, blended with fresh garlic and rubbed over chicken, char-grilled, and diced, mixed into béchamel with tomato-and-ginger-based sauce and tikka masala spice, elbow noodles, topped with sharp cheddar and mozzarella, baked and served in a casserole dish); Fajita Mac (béchamel made with fajita spice mix, crushed red pepper, garlic chili paste, sharp cheddar, mozzarella, pepper jack, elbow noodles, breadcrumbs, baked and topped with flame-roasted red & green bell peppers, sautéed onions and grilled top sirloin steak, garnished with a lime and tortilla chips) |
| Five Fifty-Five | Portland, Maine | Truffled Lobster Mac & Cheese (roux of butter and flour mixed hot cream and milk for a béchamel, blended with five different cheeses of gruyere, cheddar, parmesan, fontina, and mascarpone for a Mornay sauce, combined with fresh Maine lobster meat cooked in drawn butter and torchio pasta, topped with Italian black truffles, drizzled with truffle oil and garnished with chives and waffle-cut potato chips) |
| Mac The Cheese Truck | Atlanta, Georgia | BBQ Mac (elbow macaroni blended with a béchamel made with ground mustard, white pepper, cracked black pepper, salt, cornstarch, and shredded cheddar cheese, topped with 10-12 hour smoked pulled pork with house-made special dry rub drizzled with homemade barbecue sauce, served with homemade pimento cheese and a pickle slice) |
Street Food Paradise (2015)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Bacon Bacon (food truck) | San Francisco, California | "Bacon Fried Chicken Sandwich" (chicken breast soaked in buttermilk, coated in breading and "bacon magic dust" or ground bacon and deep-fried, topped with bacon, sriracha coleslaw, and bacon mayonnaise on a toasted brioche bun); Bacon Jam (pork fat, cooked bacon, onions, garlic brown sugar, cider vinegar, honey and local roasted coffee); Bacon Grilled Cheese (cheddar cheese, crispy bacon and bacon jam on thick-sliced pandemain bread grilled on bacon grease) |
| Eats & Treats (food truck) | Milwaukee, Wisconsin | Home of the Waffle Dogs: "Beer Brat Waffle" (local bratwurst, grilled and wrapped around a beer-battered waffle on a stick, drizzled with syrup); Spicy Jalapeno Cheddar Waffle (cheese-filled bratwurst stuffed in a waffle made with pickled jalapenos and chili powder) |
| Potato Champion (food trailer) | Portland, Oregon | Poutine (Canadian-style fry dish made the Oregon way with local number two russet potatoes, cut into fries, twice deep-fried and topped with cheese curds and drizzled with brown gravy made with mushrooms, garlic, onions, balsamic vinegar, ground bacon and beef stock made from pig’s feet, beef knuckles, beef marrow bones, celery, carrots, onions and camellia salts); "PBJ Fries" (fries topped with a Thai-based peanut sauce made from garlic, ginger, onions, cilantro, sesame oil, sweet soy sauce, coconut milk lime juice and homemade peanut butter, and local raspberry jam modified with brown sugar, ground sugar, lemon juice and liquid smoke) |
| The Que Crawl (food trailer) | New Orleans, Louisiana | "Creolina" combines North Carolina barbecue and traditional New Orleans fare: "Pulled Pork Po' Boy" (chili powder & black pepper-rubbed pork butt, 7-hour smoked, oven-roasted, pulled and marinated in Lexington barbecue sauce made with cider vinegar, salt, pepper, shaved sweet onions, garlic, ketchup, and red Thai chilies, topped with purple cabbage coleslaw on bread from a Vietnamese bakery); "Shrimp Po' Boy" (jumbo Gulf white shrimp sautéed with butter, lemon, scallions and Cajun barbecue sauce made from local beer, hot sauce and Worcestershire sauce stuffed into hollowed out bread) |
| I Dream of Weenie (Food truck/VW Bus) | East Nashville, Nashville, Tennessee | "The Triple H Weenie" (char-grilled beef hot dog topped with hash brown casserole made from cream of potato soup, ground black pepper, salt, garlic powder, chopped onions, butter and shredded cheese and shredded potatoes, also topped with pickled jalapenos and hollandaise sauce); "Porter Road Butcher Chorizo Weenie" (locally sourced chorizo sausage topped with tangy jicama slaw made from blended onions, tomatillos, poblano peppers jalapenos, jicama, cilantro, olive oil, sugar, salt and garlic, also topped with sour cream and avocado slices on an artesian bun) |
| Hey PB&J (food truck) | Denver, Colorado | "Figgy Piggy" (grilled sandwich made with almond butter, homemade California Black Mission fig jam, goat cheese, thick-cut bacon strips, and locally sourced rosemary honey, grilled on a flat-top in clarified butter); "Thai PB&J" (Thai peanut butter sauce made with fresh ginger, dark brown sugar, lemon juice, chili pepper flakes and soy sauce, along with orange marmalade, crushed peanuts, coconut flakes, and fresh basil on grilled white bread) |
| Babycakes (food truck) | Chicago, Illinois | Gourmet pancakes: "Deep Dish Sausage Pizza Pancakes" (savory pancakes made from yeast, butter, flour and cornmeal, cooked with ground pork seasoned with sage, thyme, oregano and basil, spiced with, garlic powder, kosher salt, pepper and cayenne, basil, provolone and mozzarella, topped with homemade marinara, and parmesan cheese); "Steak Tamale Pancake" (maseco or lime-cured cornmeal pancakes cooked with skirt steak seasoned with Adobo, topped with Mexican cotija cheese and fresh-made roasted tomato garlic salsa and cilantro) |
| The Urban Oven (food truck) | Grand Park, Los Angeles, California | Wood-fire oven gourmet pizza: "The Mateo" (personal pizza topped with fresh whole milk mozzarella with buffalo matzo, thinly-sliced Yukon gold potatoes, caramelized onions, Applewood-smoked bacon crumbles, and an egg in the center); "Fennel Sausage Pizza" (topped with fresh Italian fennel sausage made from pork butt, red pepper flakes, salt, sugar, garlic, Italian parsley and toasted fennel seeds, tangy Pomodoro tomato sauce, shredded mozzarella and dusted with fennel plant pollen) |
Pizza Paradise 3 (2015)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Pizza Rock | Las Vegas, Nevada | "The Mob Boss" (huge Sicilian-style pizza with 72-hour fermented dough baked with olive oil, topped with tomato sauce, shredded mozzarella, Italian salami, garlic, mushrooms, red, yellow & green bell peppers, red onions, black olives, pepperoni, Portuguese pork sausage and bacon, topped off with scallions, cherry tomatoes, pecorino romano and garlic olive oil) |
| Paulie Gee’s Pizza | Greenpoint, Brooklyn, New York | "Ricotta Be Kiddin’ Me" (New York-style pizza dough topped with fresh mozzarella, Italian fennel sausage, fresh basil, Canadian bacon, baked in a wood-fire oven and topped with dollops of ricotta cheese); "I Feel Like Bacon Love" (thin crust dough topped with secret tomato sauce made with a Vidalia onion, salted butter and thick-cut hickory-smoked bacon, also topped with romano and mozzarella, then sprinkled with cracked black pepper) |
| Mathew's Pizzeria | Highlandtown, Baltimore, Maryland | "Anna's Stuffed Pie" (deep-dish pizza pie topped with 100-year-old secret recipe tomato sauce made with three different types of tomatoes, shredded mozzarella, two kinds of Italian meats, baked in oven, then topped with another crust topped with tomato sauce and mozzarella and baked again); "Crab Pie" (deep-dish dough topped with mozzarella, Argentinian Reggianito cheese, parmesan, chopped onions, and Maryland "Krab" blue claw crabmeat, and Old Bay seasoning) |
| Lou Eddie’s Pizza | Skyforest, California | "White Out" (pizza dough topped with four different cheeses: shredded mozzarella, parmesan, fresh-made ricotta and asiago on a bed of béchamel sauce, along with fresh-roasted garlic chunks); "Baja Fiesta" (dough topped with mozzarella, spicy barbecue sauce, fried-roasted chicken chunks, yellow poblanos, green jalapenos, and house-made chorizo) |
| Pequod's Pizza | Chicago, Illinois | "Deep Dish" (5-pound pizza with caramelized crust in a "seasoned" deep-dish pan, layered with mozzarella cheese slices, tomato sauce, giardiniera, pepperoni, mushrooms, green & red peppers and sausage, sprinkled with romano cheese and oregano); "Thin Crust" (dough topped with house-made tomato sauce, red & green bell peppers, black olives, then topped with slices of mozzarella, pepperoni, and chopped white onions) |
| Apizza Scholls | Portland, Oregon | "Bacon Bianca" (thin-crust pre-fermented pizza dough topped with whole-milk age mozzarella slices, Applewood-smoked pork belly bacon cured with brown sugar & salt, and chopped garlic, sprinkled with mixed herbs and pecorino romano cheese); "Sausage Mama" (topped with mozzarella slices, tomato sauce, parmesan, house-made sweet fennel sausage, and Mama Lil's goathorn pickled red peppers) |
| Pizza Lucé | Minneapolis, Minnesota | "Baked Potato Pizza" (signature whole-wheat dough topped with garlic butter, baby red mashed potatoes, made with fresh roasted garlic, white & black pepper, heavy whipping cream, then topped with broccoli, Roma tomatoes, shredded cheddar cheese, and Applewood-smoked bacon, served with a side of sour cream); "The Bear" (dough topped with tomato sauce, mozzarella, five kinds of meat: Canadian bacon, pepperoni, marinated chicken, seasoned ground beef, and Calabrese sausage, and oregano) |
| Via 313 Pizza (food trailer) @ Craft Pride | Austin, Texas | "Authentic Detroit-style pizza" (square dough topped upside down: dough, cheese, sauce); "The Detroiter" (dough layered with natural-casing pepperoni, high-moisture mozzarella, also placed on the rim of the pan for caramelization, and another layer of pepperoni, baked in a small cast-iron square pan, tomato sauce after bake and sprinkled with oregano); "The Cadillac" (topped with mozzarella, prosciutto, gorgonzola, and fig jam, grated fresh parmesan, and drizzled with balsamic glaze) |
Local Legends (2015)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Fatso's last Stand | Ukrainian Village, Chicago, Illinois | "Chicago Char Dog" (Chicago-style hot dog: char-grilled 100% Vienna beef hot dog topped with 7 ingredients which include, yellow mustard, relish, diced onions, two slices of tomatoes, a dill pickle spear, two sport peppers, and sprinkled with celery salt on a steamed poppy seed bun); "The Fatso Special" (char-grilled beef hot dog and Polish sausage topped with homemade mac & cheese with salami and grilled onions on a cheddar cheese-smeared toasted bun) |
| South Beach Bar and Grille | Ocean Beach, San Diego, California | "Baja Fish Taco" (deep-fried tempura-battered Alaskan pollock topped with shredded cheddar cheese, red cabbage and salsa Fresca on a grilled tortilla and drizzled with secret white sauce consisting of buttermilk range dressing served with lime wedges); "Mahi Mahi Fish Taco" (grilled pineapple-teriyaki marinated mahi-mahi topped with cheese, red cabbage, salsa and white sauce on a grilled tortilla) |
| Pleasant Ridge Chili | Cincinnati, Ohio | "Chili Spaghetti" or "Chili Three-Way" (100% lean ground beef chili made from salt, paprika, dried chili peppers, garlic powder, ground oregano, and other secret spices, bay leaves and onions, sauced over spaghetti, and topped with a hand-full of shredded Wisconsin cheddar); "Chili Five-Way" (beef chili on top of spaghetti, topped with red beans, cooked chopped onions and a mound of cheddar cheese); "Cheese Coney Dog" (hot dogs topped with yellow mustard, onions, chili and shredded cheese) |
| Bo Brooks Restaurant | Canton, Baltimore, Maryland | Chesapeake Bay Blue Crabs (40-year-old recipe steamed in pickle juice, beer and water, and seasoned with Old Bay, salt and black pepper); Jumbo Lump Crab Cakes (two softball-sized crab cakes made with jumbo lump crab and back fin crab, bread crumbs and parsley in a sauce made from Poulet mayonnaise, seafood seasoning consisting of salt, pepper, bay leaves and cayenne, Worcestershire sauce, cayenne pepper, Dijon mustard and lemon juice, and baked in oven, served with mashed potatoes and corn on the cob) |
| Busy Bee Southern Cookin' | Atlanta, Georgia | Fried Chicken (chicken pieces in brine for 12 hours, spiced with a secret salt-base, coated in seasoned flour consisted of salt, black & white pepper, onion powder and garlic powder, and pressure-fried in peanut oil, served with two homemade sides like mac & cheese, cream corn, collard greens, fried green tomatoes, fried okra, mashed potatoes, green beans and sweet potatoes, and cornbread) |
| Bleecker Street Pizza | West Village, New York City, New York | "Nonna Maria" (signature pie of owner's grandma, Maria's recipe: New York-style pizza made with thin-crust dough dipped in toasted breadcrumbs, seasonings, and Romano cheese, topped with aged shredded mozzarella, slices of fresh young mozzarella, dollops of homemade rich, thick, chunky tomato sauce, aged Parmesan Reggiano, ribbons of basil and drizzled with extra virgin olive oil) |
| Desire Bistro & Oyster Bar | Bourbon Street, New Orleans, Louisiana | "Creole Trio" (features gumbo made from toasted crab shells stock, brown roux, the "holy trinity" of onions, peppers, celery, bay leaves, along with chicken, sausage, shrimp and okra; jambalaya made with chicken, sausage, holy trinity, secret seasonings, and lemon juice, rice, tomatoes, spices and homemade stock, and sauce made from two different kinds of onions, chopped garlic sautéed in oil, de-glazed with white & red wines and basil; and red beans and rice) |
| Steve's Prince of Steaks | Philadelphia, Pennsylvania | "Philly Cheesesteak" (flat-grilled thinly-cut domestic rib-eye steak topped with sautéed chopped onions, and yellow Cheese Wiz drizzled on the meat on a toasted hoagie roll) |
Special Episodes
State Fair Foods Paradise (2012)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Colorado State Fair | Pueblo, Colorado | *Jungle George's Exotic Meats & Bugs - "Maggot Melt" (grilled cheese with dried maggots), python skewer, aligator meat, yak burgers, kangroo sausage *Good ol' Burgers - "Belly Buster Burgers" (4½-pound patty with 4 American cheese slices and 2 sides of vegetables) *T&T Express - "Rocky Mountain Osyters" (deep-fried bull testicles) *Indian Summer Kettle Corn - kettle corn (popcorn served with chili & lime and jalpeno peppers *Fun Zone Concessions - Deep-fried Capt'n Crunch on-a-stick |
| Minnesota State Fair | St. Paul, Minnesota | *Ole and Lena's – "hotdish" (casrole) on-a-stick with cream of mushroom dipping sauce, tater-tots and meatball combo, "China Town" (Ostrich meat on-a-stick) *Bayou Bob's - gator brots on-a-stick, deep-fried gator nuggets, "Big Fat Bacon" (thick-cut bacon on-a-stick) *Giggles' Campfire Grill - Walleye pike fish cakes with wild rice, salad on-a-stick with a mozzarella, lettuce and tomato skewer *Axel's - "Bull Bites" (blackened beef tenderloin with cajun spice), fried mac n' cheese on-a-stick, "Breakfast Lollipop" (sausage patty with corn meal batter and maple glaze) *Sweet Martha's Cookie Jar - "Cookies-in-a-Pail" (homemade chocolate chip cookies in a large pail) *Nitro Ice Cream - Liquid nitrogen in ice cream mix *Blue Moon Diner - Sweet corn ice cream with wild blueberry and honey butter bacon topped with cayenne peanuts *Famous Dave's - "Pig Lickers" (applewood smoked bacon dipped in chocolate with salt pieces), "Pig Ankles" (barbeque pig "wings") |
| Wisconsin State Fair | Milwaukee, Wisconsin | *The Machine Shed Restaurant – Deep-fried butter, "Brad & Harry's" (deep-fried cheese curds), fried beer (with cheddar cheese sauce) *Cream Puff Pavillion - Homemade cream puffs *Grebe's Bakery, Sports Bar & Grill - Deep-fried mac n' cheese burger, Krispy Kreme dounut cheeseburger with chocolate bacon, fried beer with Wisconsin cheddar sauce |
| Arizona State Fair | Phoenix, Arizona | *Cardinali's Pizza - Firewood pizza – spicy pizza with ghost chilies and jalpenos served with Dave's 357 Hot Sauce (6ft long, 2ft wide), "Mambo Italiano Pizza" (9-pounds of toppings including Italian sausages), deep-fried watermelon wedges with fruit sauce and powdered sugar *Jungle George's - "Cricklet Melt" (grilled cheese with dried crickets), chocolate-covered scorpions and crickets, deep-fried energy drinks *Brander Enterprises - "Capt'n Crunch Burger", maple donut topped with bacon bits *J&L Concessions - Deep-fried peanut butter pops with chocolate sauce, honey or powdered sugar *Original Navajo Tacos & Fried Bread - Navajo Indian fried bread with beans, cheese and salad |
| Iowa State Fair | Des Moines, Iowa | *Fyfe Concessions - Deep-fried 4½-pound butter on-a-stick served with cinnamon or honey *Dutch Letters – "S"-shaped Dutch pastries with almond paste *Oasis Concessions – "Un-Fried Ice Cream" (vanilla ice cream coated with cinnamon & sugar tortilla flakes dunked in chocolate sprinkles) *The Best Around – Red velvet funnel cakes, with cream cheese icing *Campbell's Corn Dogs – First ever foot long corn dogs *Audubon County Park Producers – Pork chop on-a-stick *Cattleman's Beef Quarters – "Hot Beef Sundae" (bowl of mashed potatoes, gravy of shredded beef sprinkled with two cheeses and a cherry tomato on top) |
| Texas State Fair | Dallas, Texas | *Stiffler Brothers – "Fried Autnmn Pie" (pumpkin pie filling between two ginger snap cookies fried in funnel cake batter rolled in crushed ginger snaps) Mark Zable's - Deep-fried buscuits served with gravy on-a-stick The Dock Restaurant – Deep-fried peaches n' cream, deep-fried pineapple upside down cake, fried peanut butter & jelly sandwiches, fried bubblegum (bubble gum extract fried in funnel cake batter with pink & green colored icing topped with Chicklets Weiss' Concessions – Fried salsa fritter with side of queso, fried guacamole, buffalo chicken in a flapjack with syrup, pancake batter fried jalpeno crumbs Frock Tails – Fried Cocktails (wine-based with fried garnishes) Fletcher's Corny Dogs – "The Corn Dog King" original corn dogs with secret batter |
Food Paradise: London (2012)
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Duke's Brew & Que | East End, London, England | American Barbeque – beef ribs, pulled pork sliders, deep-fried pickles, smoked porter ale, served with English beer |
| Eyre Brothers | East End, London, England | Modern "Iberian" (Spanish & Portuguese) cuisine – "Mozambie Prawns" (grilled with chili piri-piri sauce), hake fish with salsa verde sauce, chocolate tart |
| Caravan Restaurant, Bar & Roastery | East End, London, England | Modern British cuisine – "Bubble and Squeak" (fried potato cake with ham and poached eggs served with HP sauce) |
| Street Food Venders @ Southbank Centre | London, England | *Arancini 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 with homemade apple sauce) *Grays & Feather Bubbles – "Award-Winning Bubbly" (wines and pimms) *Creperie Nicolas – Nutella crepes and peanut butter & banana crepes *Well Kneaded Wagon - "Wood Burning Sourdough Fire Bread" (British-style pizza), leak pizza |
| The Bull and Last | Highgate, London, England | 1800s Pub – Roast lamb atop spiced chickpeas and eggplant puree, haddock fish & chips, Camden Town pale ale |
| Toff's Fish Restaurant | Highgate, London, England | Award-winning fish & chips shop, fresh battered fried fish and chips (handcut thick fries) |
| Rotti Chai | Marylebone, London, England | Homestyle Indian cuisine – curries, dal, tikka, and lamb kebabs, "Spicy Chicken 65" (deep-fried with sesame seeds), "mutter paneer" (popular curry dish), tandom roti (Indian flat bread), chicken lollipops in a tandori marinade, spiced milky tea |
| Bea's of Bloomsbury | Camden Town, London, England | High tea and afternoon tea – finger sandwiches, margaines, clotted cream, pastries, brownies, marshmallows, American-style cupcakes with Italian-style buttercream, strawberries & cream cupcakes, "Fairy Cakes" (sweet cakes) |
References
- ↑ "Food Paradise - Restaurant Locations, Maps, Road Trip Planner". Tvfoodmaps.com. Retrieved 2012-08-13.
External links
- Food Paradise @Travelchannel.com
- Food Paradise at the Internet Movie Database
- Food Paradise at TV Guide
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