This smokehouse relegates beef and pork ribs to its "Traditional Q" section of the menu while other options burst with modern flavors. Order piquillo peppers stuffed with brisket and cotija cheese.
After the meat smokes for 17 hours, the restaurant cuts away the brisket and puts the fatty top back in to sweat for 5 more hours. The result is a sweet, crispy shell wrapped around juicy meat.
The folks at Dino take a slab of St. Louis ribs and coat it with a secret rub, smoke it, and glaze it to perfection. Pair it with the sausage-infused Bar-B-Que Beans and Dino's creamy coleslaw.
Try the barbecued Cornish game hen, a specialty the restaurant has been serving for decades. These birds are rubbed with a top-secret, family-recipe dry rub, then pit-roasted to juicy perfection.
Put a local spin on classic 'cue by mastering the "wrap around": order the barbeque sandwich for a half-pound of sauced barbeque pulled pork wrapped with a slice of white bread.
Sample the double-garlic, sopressata and jalapeno pie known as Axl Rosenberg or the pork sausage, Pawlet cheese, fennel, lemon, and red onion number known as the Fennel Frontier.
Don't pile too many toppings on your tomato pie–you'll interfere with the robust char that makes this pizza so distinctive. Go for a large tomato pie with sausage.
The original white clam pizza is so popular that they go through over 40 to 50 bushels a week. Order a large and split the pie, and a pitcher of beer or two, with a group of your closest guy friends.
Make it a "deluxe". The signature thin-crust pie arrives topped with peppers, mushrooms, and the aforementioned palate-altering sausage. Each pie is cut with signature-style scissors.
Don't miss the spinach, tomato, and garlic pie. Cheesy and hearty, with a bit of crunch in the crust and a tomato sauce that's flavorful, slightly acidic and sweet without overpowering the toppings.
The New York strip weighs in at about 20 ounces and comes on the bone. It's everything you want a steak to be: massive, blackened, and tender. Take the black truffle creamed spinach on the side.
The Côte De Boeuf is sold by the ounce with a minimum order of 27 ounces (about 1¾ pounds). Tackle a smaller steak on your own, or go for the 52-ounce monster to share.
The restaurant’s name is a synonym for their signature cut of beef—the bone-in ribeye. It’s a deeply marbled 26-ounce steak seared on a charbroiler with a touch of sea salt and black pepper.
Wild West chain restaurants, you have nothing on Cattleman's. This restaurant sits on a 32,000-acres ranch. They even have a dining room where coyotes come up to the window to peer in as you eat.
Their signature dish: Entraña Fina con la Piel, a slow-cooked skirt steak cooked with the skin on. The result is a succulent, self-basting cut of meat that tastes like it was injected with flavor.
The shrimp cocktail, sweeter and plumper than most you can score in the U.S., rim a chalice filled with a house-made sauce. Order the jumbo claws if they're in season and larges any other time.
Fish Bar's Sachmo Po' Boy is the classic New Orleans Po' Boy–made rich. Enclosed in a New England lobster roll is shrimp and crawfish, crispy lettuce, sweet pickles, and roasted garlic aioli.
Choose from mediums, larges, and–in the late summer–jumbos, the sweetest crabs you can buy. Try the house specialty: garlic crabs-steamed blue crabs bathed in garlic butter.
The lightly breaded and fried walleye is made using George Fisher's original recipe, unchanged since before the Second World War. The coleslaw's a classic as well.
Stick to the steamed lobster with drawn butter, or order a shell-less "lazy style" dish. The lobster savannah is stuffed with sautéed shrimp, scallops, and mushrooms, topped with crackers and cheese.
Order the deviled eggs as an appetizer and you'll taste a backbite of curry powder and cayenne pepper. As a main, request the rabbit, bacon, and spring vegetable pie, which arrives in a crock.
Order a pitcher of Pako's, an IPA named after the pub's canine mascot. Pair it with the Zonker buffalo brat-cooked in house-brewed stout and smothered with kraut and grainy mustard.
Bring a few buddies and try the "Two Pounds, Two Pints" deal, where you can fill up on any of the 10 flavors of wings and 104 beers on draft. Try the Mexican wings, made with a spicy wet sauce.
The White Trash Cheese Dip, named for the trailer-park-raised employee who invented it, is a warm blend of American cheese and chilies. Order one for the table to soak up the beer you'll be downing.
The Brät Burger–a mix of veal, ground beef, and pork–lends this burger its signature bratwurst flavor. It's a meaty, porky meld that's topped with beer-braised sauerkraut and Emmentaler cheese.
It's all about the turkey hash. Resembling an oversized potato pancake studded with chunks of turkey, it's fried crunchy on the outside, fluffy on the inside and topped with two fried eggs.
Just queue up, place your order quickly (one half muffuletta or one whole, if you're splitting, and we recommend a bag of cajun Zapp's chips), pay the man, and go. They're busy. And rightfully so.
You're in a New York deli. Attempt to fit in at least these items: sweet potato knishes, a pastrami sandwich, half-sour pickles, iced tea, and a New York egg cream for dessert.
Go for the roasted suckling pig, provolone, and broccoli rabe in the "Arista". For an Italian cold-cut, go for the "Daddy Wad," packed with mortadella, salami, sopresatta, cappacolla and prosciutto.
Order the fried chicken sandwich, of course. Ask for it the way owner Alison Barakat likes it: extra coleslaw, extra jalapenos.
You've made the trip, so grow some cojones and commit to something different. The beef cheek will surprise you with its juiciness. The tongue has a pleasant texture. The eye is unexpectedly succulent.
The avocado pork burrito is spicy and satisfying. Smoky hunks of pork play off the buttery richness of avocado, and the whole thing is smothered in the restaurant's signature pork green chile sauce.
Thin slices of rib eye are marinated for 24 hours in a combo of soy sauce, pineapple juice, sugar, garlic, sesame oil, scallions, and onions. They then pan-sear the beef and place in a tortilla.
The chefs take a 1½-pound lobster and heat it in cream flavored with epazote, roasted tomato, and green chile. They then pile it onto tortillas and top with field corn, epazote mayonnaise, and cotija.
The interior is nondescript–walk up counter, basic tables and folding chairs–but it's what comes from behind the counter that makes the difference: mouth-watering, authentic Oaxacan-style street food.
How you stack your burger is up to you, but don't leave without trying the Kennebec fries–the name refers to a type of heirloom potato-twice-fried to perfection. Save room for their frozen custard.
If you can handle it, order the half-pounder Cricket Burger. Then, ask them to slather on peanut butter and a fried egg. No, really. You'll have the world's most unforgettable, decadent burger.
One cheese, works–that's a burger with cheese, tomato, and onion. The sweetness of the onion is key, and the salt from the cheese and the moisture of the tomato are a good step away from condiments.
The Hickory Burger's so good because their recipe for the patty and "special sauce" are a secret. The ground meat is a mixture of prime and choice cuts of beef and the grilled bun gives a crusty edge.
These sliders are for purists. You can't beat a classic burger done right for only $1.50. Try to wedge yourself in at the bar that wraps around the grill so you can watch them throw down the patties.
Invite some friends to share the Leg of Beast dinner. You'll scoop marrow from the beef shank's bones, partake in the tendon, and gnaw on the bone-in beef of the shank itself.
Start with the chef's choice charcuterie board. Try the fried octopus, polenta and potatoes, leeks with garlic, and slabs of house-made foccacia swimming a pool of olive oil.
Order a foie gras and sauternes duck sausage with truffle aioli, foie gras mousse, and fleur de sel. The result is a meaty, creamy, rich blast of flavor that never disappoints. It's a cult classic.
Get the pig ears. They're bacon's more complex cousin–with the same smoky flavor and crisp chew–pressure cooked for 90 minutes, sliced into thin strips, smoked for several hours, and then deep fried.
Ingredients you've tasted countless times before are reinvented at wd~50. Take eggs, for example. They cure the yolks for six hours so there isn't a deluge of runny proteins or crumbling, chalky yolk.
