Pull up a chair to the chef's counter to watch Top Chef star Chef Kevin Sbraga do his thing.
Sitting at the sushi bar allows you to watch the sushi chefs first-hand; plus it gets you even closer to the sake.
Ask to sit at the open kitchen bar to witness your food evolve from fresh ingredients to a beautifully plated meal.
Want to make reservations for the exclusive 8-course "farm table" feast? It's given to the first caller each morning at 7am, for exactly one year in advance to the numerical date.
This Chesapeake Bay eatery is famous for its crab dip appetizer and crab sliders. Leer más.
Adventurous swimmers like to work their way upstream a bit before jumping into the rapids for a ride through the canyon. The main pool is shallower and better for younger kids. Leer más.
The Upper Falls is the canyon's highest waterfall, but the huge pool at Cedar Run Falls makes a better end-of-day finale, with rocky ledges for jumping and a natural waterslide. Leer más.
The location of the annual Pirate Fest in Key Largo and where Marcus met with actor Scott Desquotte portraying Black Caesar. As seen on Travel Channel’s Hidden City.
Marcus talked about the 1968 Democratic National Convention protests with retired officer Tom Fuller. Manny's is known for its killer pastrami and potato pancakes.
A finished dish of gourmet Rattlesnake and Rabbit Sausage. As seen on Bizarre Foods.
Andrew Zimmern dined here, as it's known for serving the best frog legs in FL. Andrew and the owner go frog gigging on an airboat in the Everglades to catch fresh frogs. As seen on Bizarre Foods.
This place serves up Korean favorites like fermented crab. It's raw blue crab rubbed with chilies and salt. Think ammoniated seafood, but good and addictive. -- Andrew Zimmern, Bizarre Foods Leer más.
This is where Korea meets Mexico by way of Chicago. Be sure to try the kimchi, Korean fermented cabbage, served up on Mexican tacos. -- Andrew Zimmern, Bizarre Foods Leer más.
Every week Chef Rob Levitt buys a pig or two to butcher and for $50 you can get a front-row seat to see how it's done. -- Andrew Zimmern, Bizarre Foods Leer más.
These guys make their own sausage fresh each day. They use fresh-baked buns and the menu includes items like duck confit hot dogs. -- Andrew Zimmern, Bizarre Foods Leer más.
Sardine sandwiches floating on titanium antennae, solidified olive oil -- Alinea may well be, and I do not say this lightly, the most important restaurant in America. -- Andrew Zimmern, Bizarre Foods
Don't miss the foie-ly pops, foie gras rolled in pop rocks all on a stick. This is haute cuisine that looks like junk food. -- Andrew Zimmern, Bizarre Foods Leer más.
When it comes to Mexican food, Chicago is second to none. The proof is in this open-air market. You just don't find this at your typical Tex-Mex taco stand. -- Andrew Zimmern, Bizarre Foods Leer más.
Andrew Zimmern joined Sean Brock for a meal at his favorite place, this soul food restaurant. Andrew ate chitterlings and lima beans cooked with neck bones, pig tails, onions and sugar.
Chicken and waffles, an unlikely sounding combination, but apparently they’ve been serving up this Southern curiosity since 1975. – Anthony Bourdain, No Reservations Leer más.
I’ve had a lot of authentic tamales. If I had this in Mexico on the street, I’d say, “Wow. That’s one hell of a tamale.” – Anthony Bourdain, No Reservations Leer más.
French fries may not be a big deal to you, but they are a very big deal to me. I’m so unhappy about these fries that I like them. – Anthony Bourdain, No Reservations Leer más.
Recommended Dish: Sannakji Do Pan. A steaming Everest of sea creatures. Nothing like watching your meal expire slowly while you eat. It’s the death throes that make it good. - Anthony Bourdain
Only Chicago could convince me that the New York hot dog was not, in fact, anywhere near the apex of the hot dog arts. (The Chicago Red Hot deserves that honor). – Anthony Bourdain, No Reservations Leer más.
Tony Bourdain sampled the Oysters Rockefeller, a dish invented at Antoine's, which is the oldest operating restaurant in the United States. Leer más.
Reservations are only accepted for groups of eight or more, so come early—and hungry (portions are enormous)! Leer más.
On the menu alongside standard eggs and gigantic biscuits: organic oatmeal pancakes, homemade granola, turkey bacon, and free-range chicken sausage. Leer más.
This homey, candlelit spot in Northern Liberties is like old-world Europe. Iberian classics like carne de porco à alentenjano are made new with Berkshire pork, tiny cockles, and Virginia littlenecks.
Try the deliciously devastating Shame Burger, with a beef patty, house-made scrapple, fried egg, and American. Leer más.
The main event's the burger, 5.5oz. signature beef blend patties on a wild flour challah roll. Leer más.
