Taste the "pulled” lamb sandwich with the unusual mix of watermelon vinegar, pickled watermelon rind and red cabbage slaw. It's featured on Travel Channel's Best Sandwich in America.
Chef Chris Cosentino is a high priest of guts. Once a year he sets aside two nights to do a special 5-course, all-gut menu. – Anthony Bourdain, No Reservations
Try the Maple Bacon Latte. The coffee component gets you all jacked up and energetic, and the meat part gets you all aggressive. – Anthony Bourdain, No Reservations
That’s It Market liquor store has a torta stand that serves up massive sandwiches to locals. It’s really the hot dogs on the sandwich that add insult to injury. – Anthony Bourdain, No Reservations
The Hangtown Fry, an olden-day dish – oysters and eggs and bacon, too. I think if God has taught us anything, it's that he wants us to eat oysters and bacon together. – Anthony Bourdain Read more.
Legend says La Cumbre invented the mission-style burrito – the 2-pound, fully customizable chow-down staple copied in restaurants and fast-food joints around the world. – Adam Richman, Man v. Food
Try the Kobe burger on a challah bun with roasted garlic mayo and chili-infused "burger booster" sauce that the chef describes as "ketchup on crack." Read more.
Try ordering off-menu: the Purgatorio (spicy tomato sauce and pecorino with two farm eggs cracked on top) is always available.
I love the toasted Roast beef with Cheddar on Dutch Crunch, real old school sandwich made well by real nice folks. They also use stampt. My favorite sambo joint on the Polk stretch.
This is a hidden Jewel in the Loin. Really clean & modern in side, you should check it out if in the hood.
