| Restaurant | Location | Specialty |
| Blind Lady Ale House | San Diego, California | "Chorizo Avocado Pizza" – hand-tossed dough topped with hand-crushed canned tomatoes, salt, pepper, shredded red wax Danish fontina cheese, sliced Anaheim peppers, house-made chorizo meatballs, fresh chopped oregano, baked in the oven until crispy, and garnished with Mexican Cotija cheese, epazote, and sliced avocado. |
| Tony's Brick Oven Pizzeria | Gulfport, Mississippi | "Gumbo Pizza" – dough topped with gumbo sauce, hand-crushed tomatoes, roasted Gulf shrimp, sliced andouille sausage, okra, and mozzarella cheese, baked in a brick oven. |
| Little Star Pizza | San Francisco, California | "Little Star Deep-Dish" – a Chicago-inspired deep dish pizza with cornmeal dough in a pan lined with butter, layered with fresh shredded whole milk mozzarella, 'the mix', mushrooms, yellow onions, chopped garlic, tomato sauce on top and a dusting of Parmesan cheese, and the crust is drizzled with olive oil, baked in the oven and garnished with oregano. "Chicken Pesto Thin-Crust Pizza" – cornmeal dusted dough topped with garlic-infused extra virgin olive oil, shredded mozzarella, grilled chicken chunks, sliced mushrooms and onions, baked and drizzled with pesto, and garnished with Parmesan and oregano. |
| Buddy's Pizza | Detroit, Michigan | Detroit Style Pizza: "The Detroiter" – homemade dough topped with shredded mozzarella cheese, chunky tomato sauce, Margherita peperoni, shredded Parmesan cheese, and signature 'Sicilian spice', baked in a square steel pan and cut into eight square slices. |
| Bru Room at Bar | New Haven, Connecticut | "Mashed Potato and Bacon Pizza" – thin-crust dough topped with clumps of mashed potatoes, shredded mozzarella, bacon bits, Parmesan cheese, fresh chopped garlic, and oregano, drizzled with olive oil and water, baked in a brick oven and sliced. "Clams Casino Pizza" – thin-crust dough topped with shredded mozzarella, freshly shucked local clams, chopped onions and green bell peppers, Parmesan and bacon bits, and drizzled with olive oil and water, and baked in the brick oven. |
| Pizza Brain Museum of Pizza Culture | Philadelphia, Pennsylvania | "Biscuits and Gravy Pizza" – massive thin-crust dough topped with red eye gravy, shredded mozzarella, white cheddar, fennel sausage, baked in the oven, and garnished with house-made ham and leek buttermilk biscuit crumbles and scallions. "Backyard Barbecue Pizza" – large thin-crust dough topped with baked beans, shredded cheddar, hot dog chunks, baked in the oven, layered with purple cabbage coleslaw, garnished with potato chips, and yellow mustard. |
| Joe Squared | Baltimore, Maryland | "Corned Beef and Potato Irish Pizza" – square thin-crust pizza sourdough topped with roasted garlic sauce, caramelized onions, shredded mozzarella, provolone cheese, house-made corned beef, deep-fried potatoes, and shredded Jarlsberg Swiss cheese, and baked in an anthracite coal fire oven. "Meatball and Spaghetti Pizza" – square thin-crust dough topped with house-made marina sauce, deep-fried chicken thigh chunks, waffles chunks, baked in the oven, and drizzled with butter and honey. "Chilaquiles Pizza" –, thin-crust dough topped with shredded mozzarella, white sauce, totopos, in-house chorizo, baked and drizzled with scrambled eggs, salsa verde, and crumbled queso fresco. |
| Restaurant | Location | Specialty |
| Nano Brew | Cleveland, Ohio | "Spicy Burger" – flattop-grilled local beef patty, topped with Amish County cheddar cheese, roasted poblano peppers, caramelized onions, and mixed greens on a chipotle mayo brioche bun. "PB&J Burger" – topped with bacon jam, topped with roasted poblano peppers, shredded white cheddar, and smoked cherry tomatoes, and burnt ends from their smoked beef brisket, and cheddar cheese curbs are added, baked in the oven and finished with breadcrumbs. "Hot Catfish Tacos" – two corn tortillas slathered in "comeback sauce" loaded with catfish dredged in hot sauce buttermilk, and coated in cornmeal, deep-fried and tossed in hot butter topped with kale slaw with peanut dressing and pineapple pico de gallo. |
| State Park | Cambridge, Massachusetts | "Deep-Fried Ribs" – pork ribs cured in salt and sugar, confit in pork fat, dredged in corn starch, deep-fried and smothered in gochujang sauce, topped with toasted benne seeds, and garnished with green scallions, served with a side of kimchi. "State Park Cocktail" – American lager with a shot of amaro and rye, and a twist of lemon peel is rubbed around the bottle top and shoved inside. |
| Treylor Park | Savannah, Georgia | "Chicken & Pancake Tacos" – a folded ground black pepper pancake loaded with chicken tenders marinated in half-n-half, coated in seasoned flour, and deep-fried, topped with chili aioli, and strawberry jalapeño salsa. "Treylor Park Cocktail" – Aperol cordial, soda water, prosecco, orange juice and Fernet liqueur, garnished with a blood orange wheel and served over ice in a mason jar. "Shrimp & Grits Tacos" – corn tortillas loaded with fried local shrimp, grits, cut into squares and deep-fried, topped with chimichurri sauce, shredded lettuce, and sweet chili aioli, garnished with diced red peppers. |
| The Twisted Spoke | West Side, Chicago, Illinois | "Boss Hog" – pork shoulder, rubbed with salt and pepper, smoked in-house for 12 hours, pulled and smothered in barbecue sauce, topped with coleslaw on a brioche bun, and served with fries. "Breakfast of Champions" – cocktail with cream, bourbon, Irish cream, topped with Captain Crunch cereal and whipped cream. "Flaming Wings" – deep-fried chicken wings in a lemon sauce, bourbon is poured over and its set on fire in a cast-iron pan. |
| Cypress Street Pint & Plate | Atlanta, Georgia | "Brisket Melt" – beef brisket, marinated in a super hoppy IPA for 24 hours, rubbed with salt, pepper, granulated garlic and onion, and cayenne, house-smoked on apple cider-smoked hickory chips, thick-sliced, and topped with homemade barbecue sauce, mild cheddar cheese, caramelized onions and poblano peppers, on a butter-toasted ciabatta bun, served with fries. "Winnie Palmer" – muddled lemon, simple syrup, crushed ice, house-made infused vodka sweet tea, and pomegranate juice. "BBQ Pork Egg Rolls" – smoked barbecue pork butt, slow-cooked collard greens, rolled in egg roll wrappers, coated in cornstarch, deep-fried and topped with mustard barbecue sauce and a sriracha ranch. |
| Milwaukee Brat House | Milwaukee, Wisconsin | "The Miltown" – bratwurst soaked in beer, onions and garlic, fire-grilled and topped with onions and mushrooms, and Wisconsin cheddar cheese, served on a fresh-baked soft pretzel bun. "The Johnny Utah" – flame-grilled Kentucky Bourbon-infused Usinger's bratwurst topped with house-made pulled pork, and coleslaw, served on a hoagie roll with a spear of dill pickle chips. |
| Extra Fancy | Brooklyn, New York | "Connecticut Style Lobster Roll " – lobster claw and tail meat, warmed in drawn butter infused with garlic, mixed with chipotle paprika mayo, lemon juice and chives, served on a butter-toasted split-top bun with crispy romaine and chervil. "Honey, I Spiced The Kids" – cocktail consisting of Mezcal, Blanco tequila, grapefruit juice, lime juice, jalapeño honey and habanero shrub, served in a chili-rimmed glass. "Triple Patty Melt" – three 1/4 pound dry-aged beef burgers, flat-topped grilled, topped with caramelized Vidalia onions, sharp Wisconsin cheddar, stacked on toast and squished. |
| Restaurant | Location | Specialty |
| Bessinger's Bar-B-Q | Charleston, South Carolina | "Chopped Pork Platter" – ham hocks smoked in aged hickory and oak wood for 16 hours, chopped and drizzled with signature barbecue sauce, served with white rice smothered in ham gravy, collard greens, coleslaw, a giant onion ring, a spicy corn bread muffin and some hot peppers. |
| Shaw's Steakhouse | Santa Maria, California | "Tri-Tip Platter" – tri-tip rubbed with garlic salt, grilled on an open flame with local red oak wood, drizzled with special chipotle sauce, served with grilled linguica, pinquito beans, a baked potato and garlic bread. |
| Walker's Southern Style Bar-B-Que | New Orleans, Louisiana | "Cochon de Lait Po'boy" – pork shoulder rubbed with salt, pepper and garlic salt, smoked with hickory wood for 12 hours, pulled and drizzled with "Wordy sauce", topped with shredded cabbage & carrots mix on bread from a local French-Vietnamese bakery. |
| Joe's Kansas City Bar-B-Que | Kansas City, Kansas | "Kansas City-Style Spare Ribs" – St. Louis spare ribs, rubbed with secret spices, smoked with Missouri white oak, smothered in signature ketchup-based barbecue sauce, served on a brown paper-lined platter on top of two pieces of white bread, some Texas toast, and a pile of sliced dill pickles. "Z-Man" –beef brisket slow smoked for 14 hours, thin-sliced and topped with barbecue sauce, a slice of white American cheese, and onion rings on a buttered Kaiser roll, served with fries. |
| Peg Leg Porker | Nashville, Tennessee | "Yardbird Platter" – half chicken rubbed with garlic salt, smoked with hickory wood for 3 hours, seasoned with signature dry seasoning, drizzled with Alabama-style white barbecue sauce, served with a choice of sides like green beans with bacon and mac & cheese. "Pulled Pork Nachos" – smoked whole hog, shredded, and placed on top fresh fried tortilla chips, topped with queso sauce, barbecue sauce, jalapeños, baked beans, mac & cheese, and coleslaw. |
| Burn Co. Barbeque | Tulsa, Oklahoma | "Babyback Ribs" – whole rack of babyback ribs coated in Italian dressing, rubbed in a secret mix of sweet and spicy seasoning, grilled on high heat for 10 mins with oak and hickory charcoal, then smoked in hickory wood for 3 hours, served on a wooden plank. "The Fatty" – bacon lattice with a hot link sausage rolled in mild breakfast sausage meat and spicy ground sausage wrapped in another bacon lattice to make a 12-pound loaf, smoked for 2 hours, thickly sliced, drizzled with barbecue sauce and served on a toasted bun. |
| Mighty Quinn's Slow Smoked Barbeque | New York City, New York | "Brontosaurs Ribs" – 1½ pound beef ribs rubbed with kosher salt, black pepper and paprika, smoked with Jersey oak, brushed with homemade barbecue sauce and sprinkled with sea salt. "Dirty Frites" – hand-cut fries topped with burnt ends, smothered in chile-lime sauce, chopped red onions and scallions. |
| Corkscrew BBQ | Houston, Texas | "Brisket Tacos" – beef brisket rubbed in salt, pepper and secret spices, smoked for 14 hours in red oak, roughly chopped, and served in two flour tortillas, topped with shredded cabbage, jalapeños, and pico de gallo, and drizzled with green chili ranch. "Whole Hog Sandwich" – smoked pork butt, smoked pork ribs, and pork/beef jalapeño sausage on a toasted bun. |
| Restaurant | Location | Specialty |
| DCity Smokehouse | Washington, D.C. | "The Half Smoke" – half smoke imported from Mangors's Market in Baltimore, Maryland, grilled with butter on a flattop, topped with shredded cheddar and jack, barbecue brisket chili, yellow mustard and chopped red onions on a butter-toasted bun. |
| Taqueria La Cumbre | San Francisco, California | Birthplace of the Mission Style Burrito: "Carne Asada Burrito" – large hand-pressed flour tortilla stuffed with carne asada, 4 ounces of white cheese, Spanish rice, whole beans, lime-cilantro guacamole, hand-sliced pico de gallo, shredded lettuce, tomatoes, onions and cilantro, rolled and wrapped in foil. |
| Joe Boston's Italian Beef | Chicago, Illinois | "Italian Beef Sandwich" – top sirloin braised for 6 hours in beef fat, onions, salt, oregano, and water, cooled, thinly sliced, dunked back into the beef juices, served on a French Bread and topped with Italian sweet & hot peppers, giardiniera, and sandwich is dipped into beef gravy. |
| Maria's New Mexican Kitchen | Santa Fe, New Mexico | "Blue Corn Enchiladas" – chicken, shredded and topped with red chili puree, green chili sauce, shredded melted cheese stacked on deep-fried blue corn tortillas. "Chile Relleno" – roasted green chilies stuffed with pepper jack cheese, dipped in a white eggy tempura batter, and deep-fried, topped with Christmas chili, melted cheese, and served with red rice and beans. |
| Revival Southern Food | Decatur, Georgia | Home of the: "Meat and Three": Meatloaf – ground beef and pork, eggs, Worcestershire sauce, half & half, Dijon mustard, cooked onions & garlic, brown beef bouillon, chopped parsley, and panko breadcrumbs, molded into a loaf on top a bed of bacon, baked in oven, glazed with brown sugar, ketchup, apple cider vinegar, paprika, salt, pepper, cayenne pepper, Dijon mustard, and Worcestershire sauce, sliced and served with three sides: Skillet Corn Bread, Mac & Cheese, Collard Greens. |
| Ralph Brennan's Red Fish Grill | New Orleans, Louisiana | "Cajun Gumbo" – blue crabs, gulf shrimp, and alligator sausage in a roux of flour and water, NOLA Trinity, okra, tomatoes, hot sauce, bay leaves, garlic, shrimp stock and crab stock, served over a bowl of white rice and garnished with scallions. |
| Zuppardi's Apizza | New Haven, Connecticut | New Haven Style Pizza: "White Clam Apizza" –Italian bread dough, stretched by hand, topped with chopped garlic, local littleneck clams, clam juice, oregano, red pepper flakes, parsley and extra virgin olive oil, baked in a brick oven for 12 minutes with a chard thin crust and a squeeze of lemon. |
| El Pub Restaurant | Little Havana, Miami, Florida | "Cuban Sandwich" – pork shoulder roasted mojo or sauce for 24 hours, thinly sliced, and sweet ham, topped with Swiss cheese, pickles, and mustard, served on a buttered Cuban bread, panini-pressed and garnished with potato sticks and more sliced dill pickles. |
| Restaurant | Location | Specialty |
| My Ceviche Go Fish Go Fresh | Miami, Florida | "My Ceviche Ceviche" – fresh shrimp and octopus, your choice of fish: yellow-jack, mahi mahi, or red grouper topped with sea salt, cilantro, jalapeños, red onions, and tomatoes coated in ceviche sauce, served with a sweet potato, corn on the cob and lime spiced popcorn. |
| Carbón Mexican Grill | Bridgeport, South Side, Chicago, Illinois | "Stelote Burrito" – hanging tender steak, marinated for 6 hours in secret house spice blend, grilled on an open carbón grill, sliced and put into a large flour tortilla rolled with elote. |
| Fonda San Miguel | Austin, Texas | "Pollo and Molé Poblano" – Puebla-style dish of half a chicken boiled in chicken broth, smothering in mole, garnished with sesame seeds and served with white rice. |
| TacoLu Baja Mexicana | Jacksonville, Florida | "Enchilada Roja" – beef brisket seasoned with blackening spices with cumin and coriander, flash-seared on a flattop, braised in oven with white onions, jalapeños, and Mexican amber beer, shredded and topped with ranchero sauce, stacked on two flour tortillas, and topped with shredded melted cheese. |
| El Pinto | Albuquerque, New Mexico | "Red Chili Ribs" – a full rack of babyback ribs, seared on a grilled, seasoned with pepper, garlic powder and sea salt, rubbed with red chili caribe, roasted in oven for 6 hours, served with calabacitas and a side salad. "Ribeye Con Enchilada" – a 24-ounce dry-aged bone-in tomahawk cut ribeye steak, grilled on an open flame and served with a cheese enchilada topped with red chili sauce, melted cheese, chopped onions, and topped with an egg, and a side of pinto beans. |
| Manuel's Original El Tepeyac Café | Boyle Heights, East Los Angeles, California | "Hollenbeck Burrito" – a jumbo flour tortilla stuffed with chili verde, smashed pinto beans, Mexican yellow rice, and guacamole, served with lettuce and tomato on the side. "Manuel Special" – massive 5-pound burrito the feeds a family of four, stuffed with machaca, Mexican rice, guacamole, rolled, topped with cheese and ranchero sauce. |
| Taco Guild | Phoenix, Arizona | Restaurant inside a church founded in 1893. "Coffee Braised Beef Taco" – two hand-pressed corn tortilla filled with beef chuck, seared on an open flame grill, braised with coffee for 4 hours, shredded and topped with mango jicama relish, caramelized onions and cotija cheese. "Peking Duck Taco" – two flour tortillas filled with Peking duck, shredded, sautéed with pomegranate infused plum sauce, and topped with apricot poblano compote and a piece of brie dredged in seasoned flour and deep-fried. |
| Tommy's Mexican Restaurant | San Francisco, California | Yucatan-style cuisine with world class tequila: "Salbutes" – light and fluffy deep-fried hand-pressed masa tortillas stuffed with rellano negro, shredded and topped with a slice of avocado and habanero sauce, and garnished with cilantro. "Carmones Kisin" – black tiger shrimp, served with traditional rice and black beans, garnished with fresh cilantro. |
| Restaurant | Location | Specialty |
| Square Bar & Grill | Chicago, Illinois | "Kobe Surf & Turf Burger" – Kobe beef patty, grilled salt and pepper and topped with French brie cheese, prosciutto di Parma, and two slipper lobster tails grilled on the flattop with butter, drizzled with house-made roasted garlic sauce and served on a butter-toasted brioche bun. "Cajun Burger" – New Orleans inspired featuring an 80/20 Angus hand-cut 10-ounce beef patty, seasoned with salt, pepper and Cajun rub, grilled, and topped with pepperjack cheese, grilled andouille sausage and grilled shrimp, drizzled with creole sauce on a brioche bun. |
| JV's Mexican Food | San Diego, California | "Surf N' Turf Burrito" – carne asada steak, secret seasoned and grilled on a flattop, and tiger shrimp sautéed with salsa espanola, Spanish yellow rice, guacamole, wrapped into two large flour tortillas, deep-fried and covered with enchilada sauce and shredded cheese. |
| Surf and Turf Truck | Sunset Beach, Tampa, Florida | "Lobster and Steak Roll" – warm Maine lobster and Angus eye round beef, grilled on the flattop, topped with Parmesan cheese, sundried tomatoes, kale & cabbage mixed with lemon water, served on a drawn butter-toasted split-top roll. "BLT Roll" – Main lobster meat, smoked bacon bits, kale & cabbage mix, sun-dried tomatoes, and a drizzle of truffle oil on a split-top bun. |
| Dantanna's Surf & Turf | Buckhead, Atlanta, Georgia | Steak, Seafood & Sports: "Carpetbagger Steak" – 12-ounce fillet mignon, grilled and stuffed with deep-fried Broadwater oysters and topped with two sauces: rich béarnaise and acidic marchand de vin, served with steamed asparagus, broccoli and a choice of mashed potatoes or mashed sweet potatoes. |
| Ralph Brennan's Red Fish Grill | New Orleans, Louisiana | "Barbecue Shrimp and Grits" – heads-on Gulf shrimp sautéed with barbecue sauce, sautéed andouille sausage, served over cheddar and pumpkin grits, garnished with scallions. |
| Johnny Noodle King | Detroit, Michigan | "Surf & Turf Ramen Bowl" – Wagyu beef, sashimi diver sea scallops, onions, mushrooms, garlic, kombu, katsoubushi, scallions in "animal broth" and soy sauce infused with bonito, served over ramen noodles, garnished with enoki mushrooms and coriander roasted carrots. "Crab & Belly Bun" – deep-fried soft shell crabs, and blowtorched pork belly topped with pork belly mayo, lettuce and pickled Thai chili on a Japanese steam bun. |
| DiMillos on the Water Restaurant & Lounge | Portland Harbour, Portland, Maine | "Surf & Turf" – bacon-wrapped fillet mignon, grilled and sauced with a demiglace and whole steamed Maine lobster, with drawn butter. |
| Toro Tapas Bar | Boston, Massachusetts | Spanish tapas bar: "Paella Valenciana" – paella featuring marinated shrimp, clams, mussels, dry chorizo, and chicken thighs cooked in Spanish olive oil, garlic, chopped onions, sofrito, red peppers, green onions, pimenton, saffron, bomba or calasparra rice, chicken, lobster and vegetable stock, and peas, drizzled with olive oil served in the same pan its cooked in for the socarrat. |