Food Paradise: Subs, Grinders and Hoagies

Subs, grinders and hoagies -- depending on what region of the US you live in, these are 3 of 13 possible names for this sandwich served hot or cold, on Italian or French bread. Dig in!

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The Bizarre Foods production crew grabs a few shots outside John's Roast Pork in South Philadelphia. 960 1280

  

Andrew Zimmern points out a personal favorite at Chocolate by Mueller in Philadelphia's Reading Terminal Market. 960 1280

  

Andrew demonstrates the proper way to hold a 40-lb. snapping turtle in Mountain Top, PA. 960 1280

  

The crew films Philly's skyline from the steps of the Philadelphia Museum of Arts -- made famous in the movie Rocky. 960 1280

  

Andrew tastes bigos -- a traditional Polish stew -- at Czerw's Kielbasy in the Port Richmond neighborhood of Philadelphia. 960 1280

  

Andrew pulls a rack of sausage links out of the old-school smokehouse at Czerw's Kielbasy. 960 1280

  

Chef Masaharu Morimoto shows Andrew how to prepare a signature dish at Morimoto restaurant in Philadelphia. 960 1280

  

Andrew Zimmern and John Bucci, owner of John's Roast Pork, share a cheesesteak in South Philly. 960 1280

  

Cameraman Adrian Danciu films 4 snarling, snapping turtles near the small town of Mountain Top, PA. 960 1280

  

Cameraman Adrian Danciu gets an establishing shot of Philadelphia's Italian Market. 960 1280

  

Andrew Zimmern and Delmar Anthony prepare a pot of snapping-turtle soup by carving up meat in Drums, PA. 960 1280

  

Andrew and the crew watch snapper expert Delmar Anthony artfully prepare a dish using snapping turtle. 960 1280

  

In White Haven, PA, Andrew adds a key ingredient -- a pig's head -- to a boiling cauldron of scrapple, a loaf made of cornmeal and pig scraps. 960 1280

  

Andrew talks to the camera in front of the tomb where John the Baptist's head is kept in Syria. 960 1280

  

Walking through the ruins in Palmyra at sunset is a must. 960 1280

  

Cameraman Luke Logan gets some shots of the locals. 960 1280

  

A man carefully sets up a display of fruits and vegetables at a souk (aka market) in Damascus. 960 1280

  

Andrew prepares for a camel ride with some Bedouins. 960 1280

  

Andrew explores a souk and checks out a colorful display of dried fruit in Damascus. 960 1280

  

Men and women walk to the Umayyad Mosque for a call to prayer in Damascus. 960 1280

  

Andrew samples omelets from King of Ejja in Aleppo. 960 1280

  

Jockeys prepare for a camel race in Palmyra. 960 1280

  

Andrew samples an Abu Shaker juice drink topped with fruit, sweetened cheese, cookies and nuts. 960 1280

  

A cameraman films Andrew Zimmern near the Chicago River. On this trip to the Windy City, Andrew discovers some of the best food in the world. 960 1280

  

Andrew visits George's Kabab Grill in Chicago's Albany Park neighborhood. Andrew eats pacha, an Iraqi stew made with lamb-stomach dumplings, lamb trotters, stewed head and dried mint. 960 1280

  

A butcher prepares several hogs each day to stock the deli counter at Gene's Sausage on Belmont Avenue. 960 1280

  

Andrew stops at Rick Bayless' XOCO, a quick-service restaurant inspired by the Mexican street-food scene. 960 1280

  

Ruby's Fast Food has a variety of tasty Filipino delicacies on their menu. 960 1280

  

Take a look at Franks 'N' Dawgs' tur-dawgen, a turkey and date sausage topped with crispy duck confit, herb garlic aioli, house-pickled onion relish and pickled carrot. 960 1280

  

At George's Kabab Grill, Masma Jajou shows Andrew how to make lamb-stomach dumplings, a key ingredient in pacha. 960 1280

  

This boiled pig head is made into head cheese at Chicago's Mado Restaurant. 960 1280

  

Andrew samples this delicious cheddar risotto bratwurst with beer-braised onions and cheese snack crackers. 960 1280

  

Take a look at Alinea Restaurant's famous sardine antenna made with country bread, yellow tomato, sardine poached in olive oil and aromatics, horseradish, red chili flakes, fried caper, and arugula flower. 960 1280

  

Andrew and Rick Bayless try mango chili and guava ice cream at Maxwell Street Market. 960 1280

  

Graham Elliot's foielipops are made with foie mousse, fleur de sel and strawberry pop rocks. 960 1280

  

The Bizarre Foods production crew films at Graham Elliot's restaurant, where having fun while creating whimsical dishes is required. 960 1280

  

Visit Alinea Restaurant to pick up this unique dish. It's English pea paired with iberico ham, burrata cheese, honeydew melon and sherry wine. 960 1280

  

Be sure to try the stewed goat at XOCO in Chicago. 960 1280

  

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The shimmering stainless steel at Rosie's Diner in Rockford, MI, gives the joint a classic appeal both inside and out. 960 1280

  

Rosie's serves hearty, home-style meals and a round of golf on the 18-hole miniature-golf course outside. 960 1280

  

With classic 1950s decor, Ed Debevic's in Chicago is not only well-known for its food, but for its fun-loving servers. 960 1280

  

Ed Debevic's Diner is famous for its simple and fun diner food, like hot dogs, meat loaf and milkshakes. 960 1280

  

The 1920s railcar known as Empire Diner has been a fixture in the artsy community of New York's Chelsea for decades. 960 1280

  

The art deco Empire Diner serves classic American comfort food with a touch of metropolitan flair, including a full bar. 960 1280

  

Rhode Island is where the American diner got started at places like the Modern Diner in Pawtucket, RI. 960 1280

  

While most diners were designed only to look like railroad cars, the Napa Valley Wine Train is the real deal. 960 1280

  

Guests aboard the Wine Train can sip and swirl their wine while viewing the lush landscape of Napa Valley. 960 1280

  

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Breakfast All Day

Breakfast All Day

Breakfast All Day
At B.A.D. Burger in New York City, the B.A.D. stands for "burgers/breakfast all day" -- a perk that's on the radar of many foodies. Open 24/7, this comfort-food joint serves up classic breakfast options (steak and eggs, anyone?), as well as vegan alternatives (such as shroom burgers), for cravings from dusk till dawn -- and beyond.
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Elena Elisseeva  

Bread Upon Request

Bread Upon Request

Bread Upon Request
There's nothing quite like warm bread right out of the oven, and many restaurants are catching on to the idea. At Fishtails Café in Newport, OR, the bread is baked fresh daily. So are the muffins, biscuits and pies.
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webphotographeer  

Sustainable Food

Sustainable Food

Sustainable Food
At Triangle Char and Bar in Mount Pleasant, SC, the ingredients are homegrown and sustainable. The head chef has developed relationships with area farmers and bakers to provide the freshest bar food around, such as burgers made from local grass-fed beef.
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Steve Cole  

Small Portions

Small Portions

Small Portions
Tapas, antojitos, small plates -- call them what you will, but this trend isn't leaving the culinary scene anytime soon. Restaurants such as Oyamel, a Mexican eatery in Washington, DC, are giving patrons the opportunity to taste many different plates at once.
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Jupiterimages  

Spicy Food

Spicy Food

Spicy Food
Part of the fun of dining out is getting the chance to taste cuisines from around the world -- especially spicy ones. If you’re looking for watery eyes and beads of sweat on your brow, head to new Thai restaurant Stang of Siam in Baltimore for its drunken noodles.
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Barbara Dudzi√Ö¬Ñska  

Menu Narrative

Menu Narrative

Menu Narratives
Menus can showcase a chef's vision for the food he prepares. At Pican restaurant in Oakland, CA, the menu tells the story of Southern culinary traditions; it includes complimentary corn bread and a comprehensive bourbon guide.
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Siri Stafford  

Veggies for Dessert

Veggies for Dessert

Veggies for Dessert
A few restaurants are surprising diners with vegetable-themed desserts. Del Posto in New York City proudly serves celery sorbet with a fig sweet-and sour-sauce, giving patrons a great excuse to eat dessert first.
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brebca  

Mobile Technology

Mobile Technology

Mobile Technology
Restaurateurs are seeing the advantages of finding technology at their tables. Lark Creek Steak in California uses tablet computers to display its menu. Diners can see photos of the farm where their steak was sourced and what it will look like when it arrives tableside.
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Andrei Spirache  

Fine Dining Burgers

Fine Dining Burgers

Fine Dining Burgers
A burger can be so much more than fast food. With locations in Georgia and Alabama, Top Chef's Richard Blais's Flip Burger Boutique artfully crafts burgers with toppings such as pomegranate ketchup, seared foie gras and cucumber relish -- not all together, of course.
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Dennis Gottlieb  

Fine Dining for Kids

Fine Dining for Kids

Fine Dining… for Kids
Fine dining no longer has to exclude the kids. High-end French country restaurant Sel de la Terre in Boston offers a kids' menu, with choices such as chicken fingers or grilled cheese with pommes frites. Mom and dad no longer have to sacrifice fine dining for family-friendly fare.
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Catherine Yeulet  

For over 90 years, The Broadmoor Hotel in Colorado Springs has been exuding culinary opulence with their Sunday brunches. 960 1280

  

It takes the Broadmoor chefs a week to create the Sunday feast, which features homemade sausages and chocolate filigrees. 960 1280

  

Las Vegas is the pleasure capital of the world, and the buffets served in hotels like the Bellagio reflect that title. 960 1280

  

Gourmet buffets are the specialty at the Bellagio with trays of Kobe beef, suckling pig and 8 types of pizza. 960 1280

  

Located high in the Burbank hills near Los Angeles, the Castaway is a nautically themed restaurant known for its seafood. 960 1280

  

Denny's Beer Barrel Pub in Clearfield, PA, set a Guinness World Record for its 123-lb. beef burger. 960 1280

  

Visit Gauchos Village in Glendale, CA, for a little taste of Brazilian cuisine like churrasco and deep-fried bananas. 960 1280

  

Bring your sweet tooth to the chocolate heaven at Boston's Langham Hotel's Café Fleuri chocolate bar. 960 1280

  

Chocoholics indulge in over 120 desserts made from different types of chocolate at Langham's Café Fleuri chocolate bar. 960 1280

  

If you are looking for the ultimate soup-eating experience, head to Pea Soup Andersen's in Buellton, CA. 960 1280

  

Pea Soup Andersen's uses over 135 tons of peas to prepare bottomless bowls of its famous split pea soup. 960 1280

  


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