25 Delicious Dishes From Around the World

From schnitzel in Vienna to pizza in Detroit, get a sneak peek at the new season of Bizarre Foods: Delicious Destinations

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Salted Caramel Pie - Atlanta

Salted Caramel Pie - Atlanta

The Salted Caramel Pie at Atlanta's Oak Steakhouse may make you swoon over its gooey goodness. Sea salt enhances the sweet caramel flavor, and each slice is topped with fluffy whipped cream and bits of chocolate.  960 1280

Kathleen McDaniel/Oak Steakhouse  

Apple Pie Slab - Atlanta

Apple Pie Slab - Atlanta

The Apple Slab Pie is a new favorite at Lure, a fresh seafood restaurant in Midtown Atlanta. It's not served at lunch, but you can try it as a dinner substitute with a scoop of brown sugar ice cream and a slice of aged Gouda cheese. Trust us on this. 960 1280

Fifth Group Restaurants  

Towering Coconut Cream Pie - Multiple Locations

Towering Coconut Cream Pie - Multiple Locations

Sink your fork through the mound of whipped cream, past the layer of coconut-custard filling and into the thick, vanilla wafer crust of this slice. As if it wasn't rich enough, the Towering Coconut Cream Pie served at Del Frisco's Grille is topped with decadent white chocolate shavings for just the right amount of sweetness.  960 1280

Del Frisco's Grille  

Raspberry Rhubarb Jalapeno Pie - Custer, SD

Raspberry Rhubarb Jalapeno Pie - Custer, SD

The Purple Pie Place, in the Black Hills of South Dakota, makes its own pies in flavors like Strawberry Rhubarb, Bumbleberry and Blackberry. But it's the Raspberry Rhubarb Jalapeno Pie, made with locally-sourced rhubarb, that has become a customer favorite, thanks to its combination of sweetness, spiciness and tartness. 960 1280

Purple Pie Place  

Backyard Calamondin Cream Pie - West Palm Beach, Fla.

Backyard Calamondin Cream Pie - West Palm Beach, Fla.

Calamondins are small fruits that come from citrus trees (often mandarin oranges) crossed with kumquats. They're tart and even sour, until they're turned into Backyard Calamondin Cream Pies at the Hilton West Palm Beach. Hotel chefs use calamondins from the trees around the pool deck to make these pies in-house.  960 1280

Hilton West Palm Beach  

Monica's Grape Pie - Naples, NY

Monica's Grape Pie - Naples, NY

New York's Finger Lakes region is wine country, so it's not surprising that all those vineyards inspired Monica Schenk, of Monica's Pies, to create grape-infused baked goods, jams, jellies and more. Her popular Grape Pie features sweet and tangy Concord grapes, and she has generously provided the recipe on her website.  960 1280

Jeffrey Blackwell/Monica's Pies  

Fried Pies - Nashville

Fried Pies - Nashville

Old-fashioned fried pies are on the menu every day at Nashville's Peg Leg Porker. These classic Southern favorites come in flavors that include chocolate, peach and apple, and you can enjoy them a la mode. 960 1280

Phase 3 PR  

Bourbon Pecan Pie - Atlanta

Bourbon Pecan Pie - Atlanta

There are pecan pies, and there are flavored pecan pies. This one has a touch of Bourbon to rachet up the taste of the delicious filling and the topping of freshly chopped pecans. Sweet Auburn BBQ, in Atlanta, serves it with a scoop of High Road Brown Butter Praline Ice Cream, whipped cream, strawberries and salted caramel. Better save room for this one.  960 1280

Sweet Auburn BBQ  

Key Lime Pie - Rancho Palos Verdes, CA

Key Lime Pie - Rancho Palos Verdes, CA

The homemade Key Lime Pie at Nelson's, at L.A.'s Terranea Resortfeatures a tart filling and a powdery, graham cracker crust. All this citrusy decadence is garnished with whipped cream and twists of fresh lime.  960 1280

Casey Figlewicz/Terranea Resort  

Pueblo Pie - Albuquerque

Pueblo Pie - Albuquerque

Traditional Pueblo pies are made with sweet prune, apple or pumpkin fillings, layered between sheets of cakey dough. The Pueblo people of New Mexico have baked them in outdoor ovens, made of adobe and heated with cedar, for centuries. They're popular with diners at Albuquerque's Pueblo Harvest Cafe, located in the Pueblo Indian Cultural Center. 960 1280

VisitAlbuquerque.org  

Cranberry Tarragon Pie - Albuquerque

Cranberry Tarragon Pie - Albuquerque

Tell the others at your table you're not sharing. The Cranberry Tarragon Pie at Standard Diner comes as an individual serving with a scoop of house-made tarragon ice cream. In case you've never tried tarragon, it's a spice with an aroma similar to anise, and it tastes slightly bittersweet.  960 1280

VisitAlbuquerque.org  

Greek Pot Pie - Yardley, Penn.

Greek Pot Pie - Yardley, Penn.

Canal Street Grille, in Bucks County, Penn., specializes in homemade Greek-style and American foods. Their Greek Pot Pie is a classic chicken pot pie with a delicious twist: It's prepared with layers of tender phyllo dough.  960 1280

VisitBucksCounty.com  

Yoder's Peanut Butter Cream Pie - Sarasota, Fla.

Yoder's Peanut Butter Cream Pie - Sarasota, Fla.

Yoder's Amish Resturant, in Sarasota County, Fla., is famous for its homemade pies. The bakers prepare more than 100 fresh pies daily, in more than 25 different varieties. Don't miss the yummy Peanut Butter Cream Pie, made from Mrs. Yoder's original recipe and served with fresh whipped cream.  960 1280

Visit Sarasota County/VisitSarasota.org  

Sweet Pickle Pie - Bicknell, Utah

Sweet Pickle Pie - Bicknell, Utah

Utah's Sunglow Family Restaurant and Motel might take the cake, so to speak, for unusual pies. Its Sweet Pickle Pie has a mincemeat-like texture, with flavors of allspice and cinnamon, and, of course, tangy sweet pickles. Try a pie sampler that comes with four slices: one sweet pickle, and one each of buttermilk, oatmeal and pinto bean pies.  960 1280

VisitUtah.com  

Pig's Head Cuban: The Cannibal, Los Angeles and N.Y.C.

Pig's Head Cuban: The Cannibal, Los Angeles and N.Y.C.

With a name like The Cannibal, it shouldn’t be surprising that this butcher-and-beer-based restaurant has a sandwich called the Pig's Head Cuban. Meat lovers will lose their heads over this take on the Caribbean classic with its griddle-pressed pig head terrine with gruyere and pickles. 960 1280

  

Broccoli Classic Sandwich: No. 7, Ace Hotel, N.Y.C.

Broccoli Classic Sandwich: No. 7, Ace Hotel, N.Y.C.

An homage to his favorite childhood sandwich, this hero packed with mom-approved roasted broccoli, and more grown-up ingredients including lychee muchim, feta cheese and fried shallots, is just of No.  7 chef Tyler Kord’s meatless creations. 960 1280

  

Hot Pressed Gelato Sandwich: Bucket & Bay, Jersey City, N.J.

Hot Pressed Gelato Sandwich: Bucket & Bay, Jersey City, N.J.

This artisanal grass-fed milk gelato maker in Jersey City, Bucket & Bay Craft Gelato Co., is already known for mixing things up with their seasonal and spirits infused flavors, such as Strawberry Port and Bourbon Peach. Don’t leave here without trying the Hot Pressed Gelato Sandwich, filled with housemade jam, and served on a French croissant babka roll from neighboring Choc-O-Pain bakery. 960 1280

  

Full-Bellied Pig Sandwich: Café Patachou, Indianapolis, Indiana

Full-Bellied Pig Sandwich: Café Patachou, Indianapolis, Indiana

Toasted wheat bread, peanut butter, strawberry jelly--- reminds you of your childhood lunches, right? What about adding Smoking Goose bacon, fresh jalapeños to that PB&J? This sandwich innovation is what Café Patachou calls this their Full-Bellied Pig Sandwich. 960 1280

  

Grilled Apple Pie With Chicken Chicken: Treylor Park, Savannah, Georgia

Grilled Apple Pie With Chicken Chicken: Treylor Park, Savannah, Georgia

Why wait for desert when you can eat it with your dinner? Savannah’s Treylor Park serves two American favorites simultaneously with its grilled apple pie with chicken sandwich, mixing sweet and savory in one big mouthwatering bite. 960 1280

Photographer: Scott Harris  

Fried Clam and Pig Ear Sandwich: Loyal Nine, Cambridge, Massachusetts

Fried Clam and Pig Ear Sandwich: Loyal Nine, Cambridge, Massachusetts

Loyal Nine offers a creative spin on New England cuisine with its Fried Clam and Pig Ear Sandwich. This local favorite features crispy Vermont Ossabaw bacon, frisée and fried whole-belly clams — shucked right at the restaurant — and battered with IPA, corn meal and corn flour. If that isn’t enough for your taste buds, a fried egg on top is optional. 960 1280

  

Chicken and Waffle Ice Cream Sandwich: Coolhaus Trucks, Los Angeles, California, New York City, N.Y. and Dallas, Texas

Chicken and Waffle Ice Cream Sandwich: Coolhaus Trucks, Los Angeles, California, New York City, N.Y. and Dallas, Texas

We know, you’ve heard of the fried chicken and waffle sandwiches, but this one is filled with ice cream and pressed in two snickerdoodle cookies, too. Ice cream pioneer Coolhaus has mobile trucks in LA, NYC, and Dallas, dishing out this sweet-meets-savory ice cream sandwich that will satisfy all cravings in one bite. 960 1280

  

Swamp Thing: Black Dolphin Inn, New Smyrna Beach, Florida

Swamp Thing: Black Dolphin Inn, New Smyrna Beach, Florida

Swamp Thing … We think we love you. Inspired by Black Dolphin Inn chef’s home state of Florida, The Swamp Thing is BBQ brisket drowning in two local specialties: fried okra and coleslaw. (No crocodiles in this one, we promise.) 960 1280

  

Pulpo Octopus Roll: Boqueria, Washington, D.C. and N.Y.C.

Pulpo Octopus Roll: Boqueria, Washington, D.C. and N.Y.C.

Boqueria takes the lobster roll and replaces it with octopus, and adds some Spanish flare! Made with 3 ounces of cooked octopus, the Pulpo Roll is packed with celery, purple and white cabbage, jalepeno, pickled red onions, spicy pimenton de la vera, citrus aioli, salt and lemon, all on a potato bun. 960 1280

  

Banh Mi: Mercantile and Mash, Charleston, S.C.

Banh Mi: Mercantile and Mash, Charleston, S.C.

Gourmet food emporium Mercantile and Mash plays with the Vietnamese Banh Mi sandwich with its Charleston version that includes Hoisin pork belly, chicken liver mousse, carrots, radish, jalapenos and cucumbers. 960 1280

  

Malted Waffle Sandwich: The Normal Diner, Tempe, Arizona

Malted Waffle Sandwich: The Normal Diner, Tempe, Arizona

For those breakfasts when you just can’t decide what you want, order the Malted Waffle Sandwich at (not-so) Normal Diner in Graduate Tempe hotel. Ham steak, scrambled egg and aged cheddar are sandwiched between two malted waffles. Even better? This all-in-one breakfast sandwich is served all day at this re-imagined American diner. 960 1280

  

Reindeer Sandwhich: Embers Ski Lodge, Nashville, Tennessee

Reindeer Sandwhich: Embers Ski Lodge, Nashville, Tennessee

Reindeer in a bun? Apres-ski-inspired Embers Ski Lodge is known for its 50/50 Remix sandwich that comes with an even mix of reindeer meat (flown in from Alaska!) and Andouille sausage, along with sautéed red peppers and onions, served in a toasted New England-style hot dog bun. 960 1280

  

Charmery’s Ice Cream Donut Sandwich: Baltimore, Maryland

Charmery’s Ice Cream Donut Sandwich: Baltimore, Maryland

There’s nothing old school about this ice cream sandwich. Baltimore’s Charmery partners with Center Cut Doughnuts to create this ice cream concoction: a Challah-nut donut, stuffed with Malty Chip ice cream, balsamic glazed strawberries and hot fudge. 960 1280

  

Tequila-Infused Surf and Turf: Barley Mash, San Diego, California

Tequila-Infused Surf and Turf: Barley Mash, San Diego, California

Barley Mash, a San Diego restaurant that integrates bar staples beer and bourbon into their cuisine, offers an alcohol-infused Surf & Turf "Between the Buns" sandwich. Their signature spin on the Surf & Turf includes a grilled beef patty, cream cheese, añejo tequila 'n' butter-poached Maine lobster meat, baby arugula, whiskey-caramelized onions and white truffle aioli. 960 1280

  

Pierogi Melt: Melt Bar and Grilled, Cleveland, Ohio

Pierogi Melt: Melt Bar and Grilled, Cleveland, Ohio

Cheese lovers will devour Melt Bar and Grilled's Parmageddon: A monster melt stuffed with sharp cheddar, Napa vodka kraut, two potato and cheese pierogies, and sautéed onions. This grilled cheese creation is named after owner Matt Fish's hometown, Parma, Ohio. 960 1280

  

I Heart Mac and Cheese Sandwich: Ft. Lauderdale, Florida

I Heart Mac and Cheese Sandwich: Ft. Lauderdale, Florida

What could be more comforting that a dish of Mac and Cheese smothered in bread? I Heart Mac & Cheese, a fast-casual concept by Chef Michael Blum, pays homage to the comfort food with limitless made-to-order combinations and toppings (hello, Black Truffle Salt.) There's even a mac & grilled cheese-baked sandwich filled with starchy/cheesy goodness. 960 1280

  

Muffuletta: Central Grocery, New Orleans, Louisiana

Muffuletta: Central Grocery, New Orleans, Louisiana

Home of the original Muffuletta, New Orlean’s Central Grocery created this legendary sammie in 1906, in order to make a traditional Sicilian lunch more portable. Versions of this old-world creation, a round sesame bun stuffed with layers of salami, ham, cheese, marinated olives and pickled vegetables, can now be found all over the country, but you need to taste the original, right? Right. 960 1280

  

Brain Sandwich: Schottzie's, St. Louis, Missouri

Brain Sandwich: Schottzie's, St. Louis, Missouri

Once a popular, inexpensive delicacy in St. Louis’ days of being a meatpacking mecca, cow’s brain sandwiches are nowadays not as easy to find. Andrew Zimmern tracked down of the last places still serving brains sandwiches (now made with pork) in St. Louis, Schottzie’s, for a taste of the old-time organ meat treat. 960 1280

  

Chocolate Babka (Isaac's Bakery, Brooklyn)

Chocolate Babka (Isaac's Bakery, Brooklyn)

The babka at Isaac’s is as beautiful as it is delicious: geologic swirls of sweetened dark chocolate and chocolate chips eddy around layers of doubled and twisted brioche dough under a dusting of streusel. Babka is thought to have gained its name thanks to its pan’s resemblance to a grandmother’s skirts, but its rich sweetness has an awful lot in common with a nana’s hug.  960 1280

  

Margherita Pizza (Di Fara Pizza, Brooklyn)

Margherita Pizza (Di Fara Pizza, Brooklyn)

Across the street from Isaac’s, Domenico DeMarco has spent half a century making every last one of his pies; Di Fara Pizza is closed when he’s not there. The most decadent thing about his classic margherita pizza (made with tomato sauce, mozzarella, Parmigiano-Reggiano, olive oil, and fresh basil) could be the time it takes to acquire it; pizza-lovers have been known to wait more than two hours for a slice.  960 1280

  

Giant Family Seafood Platter (Blue Fish, Sydney, Australia)

Giant Family Seafood Platter (Blue Fish, Sydney, Australia)

If you find yourself unable to settle on a single offering at Darling Harbour’s Blue Fish, you can take a deep breath, tie on an extra-large bib and choose them all. This two-tiered, fresh-caught feast includes oysters, steamed mussels, Queensland tiger prawns, “Moreton Bay Bugs” (known to non-locals as slipper lobster), barbecued king prawns, crumbed prawns, octopus, calamari and squid—topped with a Western Australian Rock Lobster Mornay, Atlantic salmon, and barramundi. If you’re worried that you’ve depopulated the sea, rest easy: restaurateur Glenn Boyland is committed to preserving local marine life and purchases sustainable stock from Sydney fish markets.  960 1280

  

Pavlova (City Extra, Sydney, Australia)

Pavlova (City Extra, Sydney, Australia)

"Although one may fail to find happiness in theatrical life,” the Russian prima ballerina Anna Pavlova once said, "one never wishes to give it up after having once tasted its fruits." Pavlova toured Australia and New Zealand in 1926, and the airy concoction bearing her name has pirouetted across dessert menus Down Under ever since. City Extra’s Pavlova has a hard meringue shell that gives way to a chewy interior; it’s costumed with strawberries, passionfruit, banana and cream.  960 1280

  

Khai Jiao (Raan Jay Fai, Bangkok, Thailand)

Khai Jiao (Raan Jay Fai, Bangkok, Thailand)

Foodies queue along Maha Chai Road in Bangkok’s Old City for a taste of Jay “Auntie with a Mole” Fai's celebrated crab omelet (khai jiao). After whipping generous lumps of crab meat with egg and fish sauce, Jay Fai forms a cylinder with spatulas and a few flips; with a quick fry over a coal fire, she gives the omelet’s surface a regal golden exterior (known as “wok hei,” the je ne sais quoi flavor achieved by cooking with a wok over high heat). No wonder she’s been called the "Mozart of the Wok." 960 1280

  

Pad Thai (Pad Thai Thip Samai, Bangkok, Thailand)

Pad Thai (Pad Thai Thip Samai, Bangkok, Thailand)

Like Raan Jay Fai, Thip Samai sprouts a tail of several dozen hungry patrons-to-be as soon as it raises it gate each afternoon. Lovers of Thip Samai’s pad thai—sun-dried rice noodles, shrimp and egg stir-fried to smoky-sweet perfection with tamarind, palm sugar and fish sauce, then garnished with cilantro, chilies, bean sprouts and lime wedges—report that it dishes up the best version in Thailand. 960 1280

  

Soft-Shell Crab (Captain James Landing, Baltimore)

Soft-Shell Crab (Captain James Landing, Baltimore)

This Charm City delicacy looks a bit like a crab wearing a sandwich because, well, that’s exactly what it is. In Maryland eateries, soft-shell crab (caught just after they’ve molted, when they have yet to harden up) appears much as it does when it’s hauled out of the Chesapeake. At Captain James Landing, it’s battered and deep fried, then served shell, claws and all.  960 1280

  

Suppli al Telefono (Supplizio, Rome, Italy)

Suppli al Telefono (Supplizio, Rome, Italy)

Suppli al telefono, or "telephone wires," refers to the luxurious strands of mozzarella that ooze out of the deep-fried risotto croquettes at Supplizio, a small-plates bistro near Piazza Navona in the historic center of Rome. Suppli are often served as the prelude to a pizza, but they could easily constitute a (rather magnificent) all-aperitivo meal. 960 1280

  

Quesillo (Quesillos El Pipe, Managua, Nicaragua)

Quesillo (Quesillos El Pipe, Managua, Nicaragua)

For Nicaraguans, quesillo is both an ingredient (a fresh, yogurt-like cheese that’s boiled and salted) and a street food; at Quesillos El Pipe, a roadside eatery near the capital city of Managua, the quesillo (which is made on-site) is wrapped in a tortilla, doused with pickled onions and crema, then wrapped and served in a plastic bag. The most delicious convenience food on Earth, or the most convenient delicious food on Earth? Call it a draw. 960 1280

  

Candied-cherry raspado (Raspados Loly's, Managua, Nicaragua)

Candied-cherry raspado (Raspados Loly's, Managua, Nicaragua)

Eloisa Saenz perfected her recipe for dulce de leche served over shaved ice with cubes of panetela (dense cake) more than half a century ago. That achingly sweet dessert, raspado, is a national favorite; Eloisa’s family now serves it at Loly’s locations in Nicaragua and in Miami. “The raspado relleno is to die for,” one American visitor said. “And that could be literal. After consuming it you may die of a sugar overdose.”  960 1280

  

Hot Pepper Chocolate Pie (Arnold's Country Kitchen, Nashville)

Hot Pepper Chocolate Pie (Arnold's Country Kitchen, Nashville)

If you yearn for dessert with a kick to echo the sauce on your barbecue, Arnold’s Country Kitchen has the devilish dish of your dreams; the sweet chocolate-pudding filling in their hot-pepper chocolate pie carries a dash of cayenne pepper. The Arnold clan’s take on a traditional chess pie might sound unorthodox, but they know what they’re doing: They earned a James Beard Foundation Classics Award in 2009. 960 1280

  

Fried Catfish and Hush Puppies (Ezell's Southern Food Express, Birmingham, AL)

Fried Catfish and Hush Puppies (Ezell's Southern Food Express, Birmingham, AL)

Ezell’s Southern Food Express is the proud descendent of Ezell’s Fish Camp, a legendary Depression-era stop for catfish, slaw and hush puppies that started with “a single hook and a fishing line.” Alabama-raised catfish comes to the table at Ezell’s on the bone, breaded and deep-fried, with savory-sweet cornmeal hush puppies—and 80 years and two generations after CA Ezell decided to make a living on the Tombigbee River, it’s still one of the most popular dishes around. 960 1280

  

Pelmeni (Café Glechik, Brooklyn)

Pelmeni (Café Glechik, Brooklyn)

Vadim Tesler named his NYC Ukranian outpost Café Glechik after the traditional clay pots used to serve pelmeni, his succulent meat-stuffed dumplings. This is Brighton Beach comfort food with a pedigree: Vadim’s grandmother and great-grandmother were famous a century ago for catering “the best and the biggest weddings” in Odessa. 960 1280

  

Cheesecake (Junior's Cheesecake, Brooklyn)

Cheesecake (Junior's Cheesecake, Brooklyn)

Junior’s opened its doors at the corner of Flatbush and Dekalb in Brooklyn on Election Day, 1950; it’s been serving the city’s most celebrated cheesecake (hand-mixed with velvety sweetened Philadelphia cream cheese on a sponge cake base, since “it’s a cake, not a pie”) ever since. How many calories are there in a piece of Junior’s c-cake? In the words of J.P. Morgan, if you have to ask, you can’t afford it. 960 1280

  

Biscuits and Gravy (Biscuit Love, Nashville)

Biscuits and Gravy (Biscuit Love, Nashville)

Brunchers in Nashville flock to Biscuit Love for light, fluffy biscuits with all the trimmings. Traditionalists can cover their plates with ham, homemade pork gravy and eggs; early risers with a sweet tooth, in turn, can opt for chocolate gravy à la carte. If you’re feeling especially adventurous, you could attempt both—though you should probably change into sweatpants first. 960 1280

  

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