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The 24K Pizza from Industry Kitchen is topped with a decadent combination of gold, caviar, foie gras, and more gold. It might have put him back $2,000, but after eating it, Scott is confident that the sauce-dough-cheese anatomy will convince Mark that it’s a definitely a pizza. But is it “Really, Dough?!” Follow Scott and the 24K Pizza back to Lucali to see how Mark, the pizza purist, enjoys the luxury of this golden pie.
At Little Octopus, Chef Sarah Gavigan believes feel-good food should not only be approachable and comforting but also healthy. At her Nashville restaurant, she combines her Southern upbringing with her love of Los Angeles cuisine to create dishes like hot chicken and waffles, avocado salad with sour orange, and miso caponata with a Japanese flair.
What’s not to love about pasta, pizza, and ice cream? Renzo in Charleston, SC takes these simple staples of any childhood diet to the next level with upgraded ingredients and playful spins. Chef Evan Gaudreau mixes both traditional and innovative toppings for his pizzas throughout the menu, creating unique pizzas like Elote and the Wrath of Kahan, an ode to Chicago chef Paul Kahan of Avec. All fired in a wood oven, each pie is perfectly charred yet chewy for the ideal Neopolitan like pizza.
Georgian food doesn’t get a lot of recognition in the US. Sean Fredericks spent a few years in the Peace Corps stationed in Georgia with his wife. As their time in the Peace Corps came to an end he knew he would desperately miss dishes like Acharuli Khachapuri, Kubdari and Khinkali Dumplings when he returned to the states. That’s why decided he needed to open Kargi Gogo in Portland so he could share the dishes he grew to love with the people of Oregon.
We’ll take all our burgers on bright purple ube buns, please! Sisig is a traditional Filipino dish, traditionally served on a sizzling platter. Tamà in Bedstuy, Brooklyn, is transforming sisig into burgers. They top it with a runny egg and serve it on a housemade ube bun. It's crispy, spicy, and out-of-this-world delicious.
Chef Anthony Lombardo is challenging the way people look at Italian food at his restaurant SheWolf in Detroit, Michigan. This is not your typical red sauce Italian American restaurant, though he does still love a good chicken parmigiano. At SheWolf, Chef Lombardo makes contemporary Roman cuisine all centered around pastas like Cacio e Pepe, Carbonara and stuffed shells called Conchiglie Nere filled with octopus bolognese.
When it comes to eating in New York’s Chinatown, dim sum reigns supreme. Whether you’d prefer to wait hours in line outside of Joe’s Shanghai, or feast on lo mein in the subterranean dining room of an unmarked Canal Street venue, the cuisine is not in short order. But chef Dale Talde (of Top Chef fame) is bringing something new to New York’s dim sum food scene with his eighth restaurant, Rice & Gold: pho soup dumplings.
These days, there is no shortage of new pizza styles. But a restaurant in Rhode Island started a revolution 36 years ago when they threw pizza dough on a grill and topped it with their signature shaved scallions. And now, people flock to Al Forno's to taste their signature spicy calamari pizza.
Chefs Jason Vincent and Ben Lustbader are masters at crafting crave-able foods. At their Chicago restaurant, Giant, they painstakingly pipe out waffle fries for the masses and crank out handmade pasta topped with crab. They are constantly thinking about how they can up the game on classic comfort foods and Midwestern fare.
Whether served by the slice or as a full pie, pizza has remained relatively the same for over the last half-century in New York City. Sure there have been blips in innovation and stunty Instagram pies, but nothing has shaken up the pizza landscape more than the arrival of Korean-style pizza. Located in Flushing, Queens, Pizza Maru brings its unique Korean-style pies to the home of pizza.