Mario Batali shows Michael Symon his favorite late-night indulgence at New York City's most classic burger joint, while in Nashville, Michael learns what makes dry ribs the classic Tennessee take on smoked meat. And then he visits his favorite hometown haunt where they pair Cleveland classics like bratwurst and pierogi with refreshing house-made brews.
Michael Symon's in Nashville, where a killer new burger joint encourages you to construct your own custom creations. Then, he hits the heart of Cleveland where a newcomer pushes the boundaries of pub food and house-made brews. Lastly, way out in industrial Brooklyn, he joins the only pitmaster in the entire Northeast ambitious enough to smoke Carolina-style whole hog barbecue right there on site.
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