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Beer tempura of langoustine and squid recipe

Beer tempura of langoustine and squid recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Shellfish
  • Squid

Transport your dining experience to Southeast Asia with an authentic recipe for beer tempura of langoustine and squid.

2 people made this

IngredientsServes: 4

  • 8 langoustines - shells removed from tails and deveined
  • 4 small squid - gutted and cleaned
  • 50g corn flour
  • 150g rice flour
  • 150g self-raising flour
  • 1/2 teaspoon baking soda
  • 1 pinch sea salt
  • 200-250ml Chang® beer

MethodPrep:10min ›Cook:2min ›Ready in:12min

  1. Prepare the langoustines and squid, and leave to dry on kitchen paper.
  2. Preheat the sunflower oil in a wok or deep fat fryer.
  3. Sieve the corn flour, rice flour and self-raising flour into into a bowl and mix in the baking soda and salt.
  4. Stir in the Chang® beer. The batter should be thin, almost broth-like. If it seems to thick add more Chang® beer.
  5. Dip the langoustines and squid into the batter and fry for until crisp and golden, about 2 minutes. Transfer to a baking tray, lined with absorbent paper and keep warm.

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Deep-Fried Calamari (Calamares Fritos)

Seafood deep fried in batter is delicious and has been around for a long time. The famous tempura is in fact something the Japanese picked up from Portuguese explorers. Although deep-fried squid is known in the USA by the Italian “calamari”, to me this is foremost a Spanish dish as it was Spain where I first encountered it as a child.

As with many types of food, there is a vast difference between freshly made calamari and the deep frozen pre-battered stuff. That can easily give calamari a bad name, as there is usually too much batter and the calamari will taste like a rubber band in a greasy crust. Good calamari should have light crispy batter outside and tender squid inside.

I’ve used a few tricks to improve the traditional recipe. First of all, I use vodka instead of water in the batter to make the calamari more crispy. The alcohol in the vodka will evaporate more quickly than water, so there are more bubbles and thus more crispiness. The other trick is to use a mixture of rice flour and regular flour to have a batter with less gluten and thus less tough. I used Italian “Farina migliorata per friggere” (flour improved for frying), which is a mixture of wheat flour and rice flour, but you could also make your own mixture. It also contains baking soda for more bubbles.

An alternative simpler preparation is to dust the calamari only with flour and then fry them rather than using a batter. With the batter they will be more crispy.

Although fresh squid is best, it is acceptable to use frozen squid as long as you dip them in homemade batter. Like octopus, the texture of octopus even improves from freezing.

Deep-fried calamari can be served as a snack with afternoon drinks (i.e. as tapas) or as an appetizer.

Carina Contini's Fritto Misto

The Japanese are wonderful at frying fish and make the loveliest and crispiest tempura batter. The Italians however like it light. So go for spanking fresh fish, washed and dried then tossed in flour and fried.

To make the Fritto Misto:

When frying you have to take care, be attentive and don’t get distracted. If you don’t have a sealed fryer, a large cast iron casserole will do the job. The trick is to get the oil up to a constant temperature of around 170C. If you haven’t a thermometer then the best way is to get the oil to the temperature where it sizzles when you add the fish, but doesn’t spark.

Then, dip the dry fish in the seasoned flour, shake off any extra and fry in small batches until golden. Don’t overcrowd the fish.

Place the fried fish onto a tray with greaseproof paper and store in a medium oven while you are frying. Serve immediately once all the fish is fried. Remember to turn off the heat from the oil and allow to cool.

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vegetable oil for deep frying

250 ml (1 cup) coconut milk

35 grams (1/2 cup) shredded (dry) coconut

160 grams (1 cup) rice flour

For the Thai sweet chilli sauce (nam jim gai)

3 small fresh red chile peppers

40 grams (1/4 cup) crushed peanuts

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Beer tempura of langoustine and squid recipe - Recipes

There are very few restaurants that have mastered the combination of exquisite artistry, extreme attention to detail, and stunning flavor combinations. There are even fewer restaurants who are able to create dishes that are “transcendent” – dishes with flavors so interesting, complex, and mind-boggling, they delight and surprise you to no end. These are flavors that stick with you forever flavors you still taste in your mind years later.

A few more recent memories come to my mind, such as the consomme at Le Bernardin, the cherry gazpacho at Joel Robuchon, or the black truffle xiao long baos at Din Tai Fung in China. By and large, however, those tastes are rarely encountered at home.

But not never.

Near South Station down a dark alley is nondescript wooden door. If you squint and look really hard, you’ll see a tiny sign way up high that says O Ya.

Welcome to one of Boston’s gems, O Ya. You could call O Ya a Japanese restaurant, but it’s really much more than that. Chef-owner Tim Cushman, who trained under Nobu Matsuhisa before moving to Boston, uses basic Japanese cuisine as a canvas on which to experiment with flavors from all over the world.

O Ya has won many, many awards and has been recognized by all sort of well-known figures. Chef-owner Tim Cushman won the James Beard Foundation Award in 2012 for Best Chef Northeast. New York Times food writer Frank Bruni named O Ya as the best new restaurant in 2008 when it first opened. O Ya has the highest Zagat rating of any restaurant in Boston (29), and was named as a “top highlight” by Andrew Zimmern when he visited Boston.

Tim’s wife, Nancy Cushman, is a sake sommelier, having completed multiple levels of Sake Professional Course in Japan under John Gauntner, one of the world’s foremost sake experts. O Ya has a dizzying array of sakes, and they offer sake pairings with their dishes.

Eating at O Ya most definitely comes at a pretty price. If you eat a la carte, small plates (which could contain a couple pieces of sashimi, nigiri, or other ingredients) range from $8 to $20 each. You most likely need to order several of them. Don’t be surprised if you end up spending close to $100/person.

There are also a couple different types of omakases (chef’s tastings). The normal omakase is a tasting of dishes off the regular menu and costs $175. The Grand Omakase, which also includes off-menu, “special” items, costs $275.

Please join me as I take you through the Grand Omakase, one of the most beautiful, exquisite, and incredible meals I’ve ever had in Boston.

Kumamoto Oyster watermelon pearls, cucumber mignonette
Compressed watermelon spheres and tiny chopped cucumbers sit delicately on top of sweet Kumamoto oysters. The dish is beautiful, light, and refreshing, a perfect prelude to the meal.
Santa Barbara Sea Urchin & Black River Ossetra Caviar Yuzu zest
It’s hard to go wrong with creamy uni and strong, salty caviar over rice. It takes me awhile to get used to Tim Cushman’s rice, which is mushier, denser, and a bit wetter than traditional Japanese sushi rice. The flavors of the toppings, of course, are fantastic.

Hamachi Nigiri spicy banana pepper mousse
This is one of the most popular dishes at O Ya, and it’s easy to see why. The marriage of yellowtail (hamachi) with jalapeno is a classic combination, supposedly first “invented” by Nobu Matsuhisa, Cushman’s mentor. Cushman has taken that concept and put his own spin on it, using spicy banana peppers instead.
Langoustine Tempura ao nori, spicy langoustine sauce, lemon zest

House Smoked Wagyu Nigiri yuzu soy
My first time seeing beef on nigiri, it works here because Wagyu beef is so well marbled with fat and is melt-in-your-month soft.
Wild Salmon verte sauce, house pickled ramps, salmon roe Kindai Bluefin Chutoro Republic of George herb sauce
Kindai Bluefin is a type of farmed bluefin tuna that’s touted as being more sustainable than wild bluefin tuna (which is rapidly being depleted). Opinions are very mixed about whether this type of tuna is actually more sustainable or not. Nevertheless, several restaurants have embraced it as a way to provide environmentally-conscious diners with an alternative to bluefin tuna.

Chef Cushman did a great job of dressing this tuna up with this herbaceous pesto.
Fried Kumamoto Oyster Nigiri yuzu kosho aioli, squid ink bubbles
This is another classic signature dish that you’ll also see on the normal omakase. Though it seems hard, you must pop the entire piece in your mouth in one bite in order to enjoy the fascinating mix of flavors – the warm fried oyster, the bright yet spicy citrus notes from the yuzu kosho, and the salty umami from the squid ink bubbles. It’s an ingenious dish, and one of my favorites.

Uni “kabob” soy, shiso, olive oil snow
This artistic dish almost looks like a piece of art painted on the white plate. The olive oil “snow” uses molecular gastronomy techniques to achieve the unique powdery texture, which pairs well with the creamy uni and floral shiso leaf.

Madai white soy ginger, myoga, lemon oil

Geoduck reed shiso vinaigrette, verjus

Kanpachi Baby Hamachi jalapeno sauce, sesame, apple, myoga

Kindai Bluefin Otoro wasabi oil, lots of green onion

Arctic Char yuzu cured, smoked sesame brittle, cumin aioli, cilantro

Foie Gras miso, preserved california yuzu
This creative, powdery version of foie gras, which is served with preserved yuzu, reminds me of David Chang’s well-known dish shaved foie gras course at Momofuku Ko. It’s a delightful little bite, and this is coming from someone who doesn’t really love foie gras!

Hokkaido Sea Scallop perigord truffle, sake sea urchin, jus, chervil
This is one of those dishes that I still remember to this day – it was so incredibly perfect. Raw scallops from Hokkaiddo (the northern part of Japan) are thinly sliced and served in a delicate sauce topped with shaved truffles.

Shiso Tempura grilled lobster, charred tomato, ponzu aioli

“Farberge” Onsen Egg black river osetra caviar, gold leaf, dashi sauce, green onion
The “onsen egg” on the regular menu is already incredible, consisting of a single egg cooked at low, low temperatures (I’m assuming sous vide by the texture) in a gorgeously flavorful dashi broth. The Grand Tasting elevates this dish several, several notches by topping this luxurious egg with osetra caviar and a gold leaf. The presentation and flavors are equally stunning.

Grilled Chanterelle & Shitake Mushrooms rosemary garlic oil, sesame froth, soy
I never knew how good mushrooms could taste until I tried Chef Cushman’s version of mushroom “sashimi.” Frank Bruni of the New York Times called this the “best dish of my entire journey”, praising its “magnificent taste” which “settles all debate over umami.” The flavors of this dish are absolutely gorgeous, capturing the strong earthiness of the mushrooms with just enough soy and sesame oil essence to enhance, but not overpower, the dish.

Seared Petit Strip Loin of Wagyu
Though it may seem surprising at first, it actually makes sense my favorite steak in Boston comes from a “Japanese” restaurant. Japan is where Kobe beef originated, and it’s a country that’s meticulously obsessed with the quality of its beef (not to mention everything else, really). These tiny little cuts of Wagyu are phenomenal, perfectly salted and seared on the outside and meltingly tender on the inside.

Simple citrus palate cleansers in preparation of dessert.

Foie Gras Nigiri balsamic chocolate kabayaki, raisin cocoa pulp
The Finale. It’s most definitely worth the wait for this final dish, a dessert that is yet another signature dish and truly one of their best. Seared foie gras “nigiri” is served with a balsamic chocolate sauce and raisin cocoa pulp. The warm, nicely browned, savory foie gras is perfectly balanced by the sweet, dark balsamic chocolate sauce and the fruity raisin cocoa pump. These pair gorgeously with the glass of dessert wine that comes included with this one course.

I savor my one bite, slowly, trying to make it last as long as possible.

What an incredible end to an incredible meal. Throughout the entire night, we’ve had the privilege of sitting right at the bar, watching the chefs prepare one course after another. I would most definitely recommend getting one of the counter seats. You get a much better view of all the action that’s happening in the kitchen.

What can I say? I don’t think there’s another tasting menu in this city that’s grander, more sophisticated, and more impressive than this one. Just the sheer number of different tastes, different presentations, and variety of ingredients is mind-boggling.

A truly transcendent meal.

Sayonara to an unforgettable evening.

June Favourites

I have to start today’s post by wishing my lovely Mum a very Happy Birthday!

I wanted to write more yesterday but after being stuck in a horrendous traffic jam on the M6 for several hours all I wanted to do was go to bed!

My family and I spent the weekend in the rather fabulous city of Liverpool at a family wedding.

It was a bit of a drive but we broke up the journey with three of my favourite things coffee, sushi and Krispy Kreme doughnuts!

We arrived in Liverpool and were very impressed at the view from our hotel window

After a cup of tea, we set off to explore and soak up a bit of Scouse culcha…

I loved visiting the Piermaster’s House, which was a lovely little building alongside the Albert Docks recreating a wartime atmosphere and allowing you to have a little peek at what it would have been like during the times of black outs and rationing.

We visited the new Liverpool One shopping centre where I could quite happily spend hours and lots of my hard earned money too!

That night, we got our glad rags on and headed out to celebrate my cousin’s recent nuptials and have a bit of a boogie.

I also picked up some ideas for my next craft/ decorating project…

OK, now we have had a little catch up here is my round up of the month of June:

Without a doubt, my highlight has to be the Euros and with them my Euro 2012 challenge. As a final round up, here is what I cooked for each of the 16 participating countries.

Denmark: Mandelsmørboller or Almond Butter Balls. These biscuits were a bit of a disaster because although they tasted really good they definitely did not resemble balls! I was worried this recipe mishap would turn out to be indicative of the whole challenge but luckily it was just a bit of a dodgy start!

France: I dusted off my Raclette for an evening of meats, vegetables and gooey melted cheese – such a great idea for a dinner party!

Croatia: Chicken Paprikash, a lovely warm and slightly spicy chicken dish

Germany: Apfelstrudel, a really simple dessert that rivals our apple crumble!

Greece: Feta Filo Pie, courtesy of my good friend Lucie and absolutely delicious warm or cold

Sweden: Meatballs to rival Ikea’s!

Ireland: Colcannon, a hearty side dish that makes a nice change from simple mashed potato

England: Eton Mess, one of my favourite summer puddings and the only thing that can comfort you after watching your country crash out of yet another competition on penalties!

Ukraine: Chicken Kiev, bursting full of garlic flavour and definitely one I will make again

Portugal: Custard Tarts, a bit fiddly but well worth the effort. This was also the first time I have made custard from scratch and you really can taste the difference.

Italy: Spinach and Ricotta Cannelloni, another quite time consuming dish but it tasted as good as it looks!

Russia: Mushroom Stroganoff, a really easy vegetarian dish that tasted great

Czech Republic: Bramboracky or Savoury Potato Pancakes, a lovely potato rosti recipe that goes with almost everything

Poland:Polish Cauliflower, probably the only dish I wouldn’t make again. It was pleasant enough but quite a strange combination of flavours and textures

The Netherlands: Dutch Butter Cake, my new favourite accompaniment for a cup of tea!

Spain: Gambas al Ajillo, or Garlic Prawns. I think I saved the best until last with this tapas dish and I have to say ‘¡Felicidades!’ to Spain on their win.

Apart from doing a lot of cooking, we also celebrated the Jubilee this month with a village party:

I made my first ever jelly, using the very British ingredient of Pimms:

The garden came alive with the most beautiful roses and poppies, as well as a raised bed full of crunchy, fresh salad leaves:

I had a week off work so ploughed on with redecorating our house:

I headed down to Dorset twice. Firstly to celebrate my friend Nat’s hen night:

And secondly with my lovely class for a day at the beach:

I also squeezed in a trip to Birmingham for some rather lovely cocktails:

And the Good Food Show at the NEC:

Finally, a quick jaunt to Oxford for some beer tasting

Looking back on it, June has been a very busy but fun month!

I love July – it is my birthday in a few weeks so the weather will hopefully have improved by then!

I have three more weeks of school left until I have to say goodbye to my first ever class, meet my new class and prepare to enjoy summer holidays…I just hope they feel as long and relaxing as they did when I was a child!


One of the questions that I hear most often is "What's the best _blank_ that you've ever had?" As such, inspired by Food Network's The Best Thing I Ever Ate, I came up with the following list, spanning a myriad of different food categories. I do intend on keeping things current, and plan on adding and updating entries as we go along. Do let me know if there's anything I missed.

Abalone, Cooked 25 head Kippin abalone from Iwate, 2008, potato purée, tender kale, braising jus at Benu
Abalone, Raw Awabi (nigirizushi) at Go's Mart
Agnolotti Duck confit agnolotti, shaved foie gras, duck consomme at Saddle Peak Lodge
Akagai Akagai sunomono at Inn Ann
Aloo Tikki Aloo tikki cholle at Vik's Chaat Corner
Anago Anago at Sushi Murasaki
Anchovy Anchovy, celery, peanut at Benu
Ankimo Ankimo Toast at Kanda
Antelope Antelope tartare at Angler
Arroz Caldo Arroz caldo, rice porridge, fried garlic, chicharron, chile oil, ginger at Irenia
Artichoke Crispy artichokes with dill & anchovy aioli at The Red Hen
Asparagus Asparagus, brioche, egg yolk, yuzu, green alder at Trois Mec
Asparagus, White White asparagus, porcini mushrooms, trotter, spruce, osetra caviar at Auburn
Avocado Avocado, chanterelle, sorghum at The Rogue Experience
Avocado Toast Destroyer avocado confit toast at Destroyer
Ayu Ayu no harumaki at Kanda
Baba Ghanoush Babaganoush, roasted eggplant spread, fire at Mazal
Baked Alaska Baked Alaska for two, Meyer lemon, strawberries, vanilla & rum at The NoMad Mezzanine
Baked Beans Baked beans at Crawfords
Banana Cream Pie Black bottom banana cream pie at Gjelina
Bánh Mì Fatty brisket, slow-roasted Angus beef brisket, pickled daikon & carrots, shaved onion, cilantro, jalapeño, mayo at Hero Shop
Barley Barley pudding, coffee streusel, caramelized banana, Mandarin banana sorbet, puffed barley at Lukshon
Bavarois Coconut bavarois, coffee, thai basil, peanut croquant, chicory at Test Kitchen (Jordan Kahn)
Beef Bourguignon Beef Cheek Bourguignon '2014' at Le Pigeon
Beef Chow Fun Chow Fun - beef at Pearl River Deli
Beef Heart Grilled miso heart, king oyster mushrooms, yuzu miso vinaigrette at b.o.s.
Beef Liver Veal liver, onion jam, Nebbiolo sweet & sour at Fifty Seven
Beef Short Rib Whole plate short rib, smoked bone-in APL-style ribs served with beef rice, shiso rice paper, ssamjang & condiments at Majordomo
Beef Tartar Beef tartare, pickled jalapeno, parmigiano at Hinoki & the Bird
Beef Tongue Yazawa cut tongue, sliced beef tongue at Yazawa
Beet Bloody beets and yogurt at Minibar
Bento Box Bento at Hayato
Bibimbap Dolsot bibimbap at Young Dong Tofu
Bird's Nest Black truffle & bird's nest thick soup at Longo Seafood
Biryani Biryani, choice of curried lamb, beef, chicken or shrimp cooked with rice in Moghul style at Kapoor's Akbar
Biscotti Vanilla pine nut biscotti at chi SPACCA
Biscuits Butter biscuits & condiments at The Hart and The Hunter
Black Beans Black bean crème, frijoles moros soup, compressed apple, calvados, tropical mint at Playa
Black Cod Broccoli, broccoli stalk, black cod, broccoli puree, lime at Wolvesmouth Underground Dinner
Black-Eyed Peas Black eye pea fritters, herb dipping sauce at Alta Adams
Black Pepper Beef Stir-fried black pepper beef, with Merlot at Hakkasan
Black Sea Bass The power of lemon and olive oil, Atlantic black sea bass at IO by Playground
Blood Sausage Sangrecita, morcilla crostini, fried egg, jalapeno salsa at Mo-Chica
Bo La Lot Grilled beef wrapped in sesame leaves at Starry Kitchen Nights at Tiara Cafe
Bone Marrow Grilled bone marrow at The Spice Table
Boudin Noir Our boudin noir and toasted buckwheat at David Kinch at Rustic Canyon
Brain Calf's brain and scrambled egg with shaved white truffles at Per Se
Branzino Loup de mer, sungold tomatoes, mole verde at Test Kitchen (Walter Manzke)
Bread Pudding Rhubarb & strawberry bread pudding, for two at Bouchon
Brisket Beef brisket alla Genovese, onions, ozette potatoes, parsley at Sotto
Broccoli Cashew cheese, broccoli at Wolvesmouth Underground Dinner
Broccoli, Chinese Pad pak kanaa, Chinese broccoli sautéed w/ garlic & chile at Night + Market
Bulgogi Gwang Yang bulgogi - Gangnam style at Gwang Yang
Burrata Pugliese burrata, Wellfleet oyster, Beluga caviar, cippolini onions at Masseria
Butter Foie gras butter at Hatchi at Breadbar (Walter Manzke)
Butternut Squash Tranche of roasted butternut squash, wheat berries, preserved blueberries, pumpkin seeds at Le Comptoir
Butterscotch Macallan butterscotch, winter squash cake, toasted milk ice cream, malt at XIV
Burger, Slider Le burger, au foie gras et aux poivrons verjutés (beef and foie gras burger with caramelized bell peppers) at L'Atelier de Joël Robuchon
Cabbage Salad Red cabbage, chopped red cabbage, peanut, lime, herbs & dukkah at The Exchange
Caesar Salad 'Caesar', Pacific sardine, celtuce, egg yolk, Parmigiano, sourdough at Taco Maria
Camembert Camembert | coing, camembert croquette, persimmon, quince purée, cherry vinegar, mâche at The Royce
Cannoli Cannoli at Test Kitchen (Zach Pollack, Steve Samson)
Caramel Caramel, V.S.O.P. cognac mousse, almond cake & crumble, caramel cream & ice cream at Knife Pleat
Carbonara Linguine alla carbonara, pancetta, eggs, black pepper and Grana Padano at Osteria Mamma
Carrot Carrot, garlic, EVOO, raisins at Seasonal Pantry
Carrot Cake Carrot cake, carrot sorbet, yuzu curd, cream cheese snow at The Dining Room
Cassava Crisp yucca at The Gadarene Swine
Cassoulet Cassoulet, Tarbais beans braised for 7 hours, duck confit, lamb neck, confit pork belly, Toulouse sausage, garlic saucisson, aromates at LQ Foodings at Vertical Wine Bistro
Catfish Cha Ca "La Vong", catfish marinated in turmeric and sour rice, fried in turmeric oil with scallions and dill, served on rice vermicelli with peanuts, mint, cilantro and mam nem at Pok Pok
Cauliflower Fried cauliflower, tahini, white anchovy, wild rice, lemon at Animal
Causa Causa rellena, stuffed crispy causa, morcilla, rocoto aioli at Test Kitchen (Ricardo Zarate)
Cavatelli Ricotta cavatelli with yogurt, nori, pecorino, mushroom dashi and sesame at P.Y.T.
Celeriac Celery root, tortelloni with black truffle & Parmesan at The NoMad Mezzanine
Celery "Ants on a log" celery salad, marinated raisins, Bayley Hazen blue cheese, peanuts at Catch & Release
Century Egg Thousand-year-old quail egg, potage, ginger at Benu
Ceviche Ceviche crocante, halibut, leche de tigre, crispy calamari at Picca
Chawanmushi Chawanmushi at Urasawa
Chayote Canto-style chayote, enoki+goji berry stir-fry at Starry Kitchen x Grand Star
Chicken Cartilage Breast cartilage at Yakitoriya
Chicken Feet Chicken feet in black bean sauce & peanut at King Hua
Chicken Gizzard Deep fried gizzard with garlic soy sauce flavor at Yakitoriya
Chicken Heart Tokujo hatsu / special heart at Kokekokko
Chicken Liver Chicken liver parfait, spring garlic, pain perdu, pickled onions at Maude
Chicken Liver, Yakitori Chigimo at Toriki
Chicken Oyster Jidori oyster, a tribute to Uncle Lou at IO by Playground
Chicken, Roasted Whole roasted black chicken, with piquillo pepper purée, fried chicken, stuffing at Sona
Chicken Salad Chinesca chicken salad cone, pulled roast chicken, toasted almonds, ginger, pac choi, napa cabbage, rice vinegar-chile dressing at Playa
Chicken Sandwich Fried chicken sandwich, spicy B&B pickle slaw, rooster aioli at Son of a Gun
Chicken Soup Cantonese chicken soup, cellophane noodles, petite bok choy, 63° egg at Lukshon
Chicken and Waffles Wood & Vine fried chicken & waffles, house-made waffle, maple roasted squash at Wood & Vine
Chicken Wings Tebayaki at Toriki
Chickpeas Slow cooked chickpeas a la Catalan, sauce romesco, coriander at Ubuntu
Chicory Chicory chocolate cake, sesame brittle, Thai chili caramel, chocolate pudding, sesame ice cream at Lukshon
Chilaquiles Chilaquiles con pipián verde at Las Molenderas
Chile Relleno Chile relleno, poblano, potato, kale, lemon, soubise at Broken Spanish
Chili Fries Chili-cheese fries with onions at Volcano Burgers
Chips & Salsa Chips and salsa at Bizarra Capital
Chow Mein Hakka noodle with mushrooms and Chinese chive at Hakkasan
Choy Sum Yu Choy, yu choy, minced pork, shiitake, preserved radish, water chestnut at Needle
Churros Chu-don't-know-mang, pound cake cinnamon churros, with malted chocolate milk and vanilla ice cream at A-Frame
Chutoro Shimofuri at Kiyota
Clam Humitas, Baja surf clam, red bell pepper, queso ranchero, fresno chiles, chives, lime pesto at Playa
Clam Chowder Clam chowder, with green curry, lemongrass, pancetta, coconut milk, and toasted sourdough at A-Frame
Coconut Charleston coconut cake at The Hart and The Hunter
Coffee Los Naranjos, Handsome Coffee Roasters at Le Comptoir at Tiara Cafe
Coffee Cake Coffee cake & butterscotch, shattered meringue, brown butter, smoked salt, cinnamon ice cream at Ox & Son
Compressed Fruit Compressed Asian pear, herbs, burnt orange, cinnamon at Amalur Project
Congee Westlake rice porridge, hangar steak, rock shrimp, soy-cured Egg, cilantro at Mission Chinese Food
Consommé Oxtail consommé, mushroom royal, black truffles at Test Kitchen (Alain Giraud)
Coq au Vin Coq au vin, braised organic chicken, market vegetables, thyme roasted potatoes, Burgundy jus at La Poubelle Bistro
Corn Sweet corn, custard, frozen uni powder, rambutan, lemongrass, chervil, young ginger at Red Medicine
Corn Chowder Chipotle corn at Knuckle & Claw
Corn, Street Street corn, cool ranch "foritos", cotija cheese at ink.
Corn Dog Corn pups, two short dogs, Anson Mills corn batter, mustard at Short Order
Corned Beef Corned beef, appenzeller churro, red onion, pastrami syrup at ink.
Cotton Candy Peking dumpling at Saam at The Bazaar
Couscous Couscous, supported by a rotating cast of roasted vegetables & garbanzo at Mazal
Crab Kani miso korayaki at Urasawa
Crab Roll Roll w/ yuzu koshu Kewpie at Playground
Crab Cakes Jumbo lump crab cakes, with Pommery mustard sauce and coleslaw at Gulfstream
Crème Brûlée Crème brulee, strawberry at Test Kitchen (Walter Manzke)
Crepe Hoi Thawt, crispy broken crepe with steamed fresh mussels, eggs, garlic, chives and bean sprouts, served with Shark Sri Racha sauce at Pok Pok
Crudites Crudite, urchin bottarga and seaweed at Alma Pop-Up
Cucumber Persian Cucumbers, from Rutiz Farm with Persian mulberries, Ora king salmon crackling, scallion, mint at Fifty Seven
Curry, Japanese Pork cutlet curry, crispy fried kurobuta pork loin at Fat Spoon
Cuttlefish Sepia, samphire, potato, ink, lime at Rogue 24
Deviled Eggs 3 devil eggs, porky, chive, truffle at Test Kitchen (Shelley Cooper)
Dorade Dorade royal "au plat", fennel, zucchini, eggplant, "Riviera jus" at Patina
Dosa Masala dosa at Annapurna Cuisine
Doughnut Buttermilk toasted coconut doughnut, mascarpone ice cream at Grace
Dover Sole Dover sole | endive, dover sole à la poêle, crunchy endive bergamot lemon, cauliflower mushroom charred truffled leeks at The Royce
Duck Breast Duck, pumpkin, banana, Thai aromatics at Vespertine
Duck Confit Arroz con pato, duck and rice, traditional Peruvian dish from north of Lima at Test Kitchen (Ricardo Zarate)
Duck Skewer Duck skewer, dry-aged Mary's free range duck breast, leek, 8 spice at Needle
Dumplings, Non-Traditional Chinese spring chive crystal dumplings, Alaskan king crab, shrimp, Kurobuta pork at WP24
Dungeness Crab Kani owan at Hayato
Egg Salad Ruskie, egg salad, pickles, Kaiser roll at Wexler's Deli
Egg, Steamed Uni steamed egg, w/ salmon roe at Hanjip
Eggplant Basil eggplant at Pine & Crane
Empanada Empanadas, dry aged ground beef, green onion, smoked paprika, brazilian hot vinegar at Dama
Enchiladas Mom's green enchiladas, chicken, tomatillo, Monterey Jack at Bar Amá
Endive Endive salad, apples, blue cheese, mustard vinaigrette at The Tasting Kitchen
Engawa Engawa kobujime at Q
Enoki Inua, Tokyo, enoki mushroom nasturtium taco at Cheat Codes 2 at Playground 2.0
Époisses de Bourgogne Epoisse, sunchoke, seeds & flowers at Auburn
Falafel Organic green herb falafel sandwich, house flat bread, hummus, house pickles, marinated cabbage and onions, tahini sauce, shoestring potatoes at Dune
Fennel A nice salad, fennel, persimmon, celery, chorizo at Test Kitchen (Chicks with Knives)
Fish, Grilled Yaki nodoguro at Hayato
Fish and Chips Fish & Chips at The Parish
Flatbread Sandwich The bäco at Lazy Ox Canteen
Flauta Fish flauta, daily catch flauta with coleslaw and cilantro, served with crema, queso and avocado salsa at Ditroit
Fluke Fluke, peas, umeboshi, lime at Trois Mec
Foie Gras, Cold Moulard duck "foie gras terrine", Tokyo turnips, pickled ramps, black truffles, garden mâche and toasted brioche at The French Laundry
Foie Gras, Hot Foie-gras "en papillotte" and radish bouillon (« radis-foie ») at Guy Savoy
French Dip French dip eclair at Belcampo Meat Co.
French Onion Soup Soupe à l'oignon, French onion soup, bone marrow, raclette, chopped parsley at Church & State
Fried Chicken Marinated fried chicken in duck fat brown butter potato salad at LudoBites 2.0 at Breadbar
Fried Green Tomato Fried green tomato, tabasco aioli at Wolvesmouth Underground Dinner
Fried Oyster Fried oyster, kimchi ranch dressing, Asian pear mignonette, sea spinach at Allumette
Fried Rice Kimchi fried rice, pineapple fermented kimchi, Amira basmati rice, 63°C sous vide egg, gremolata, pineapple jalapeño salsa, purple potato chip, roasted seaweed, toasted buckwheat & quinoa, and micro greens + slab bacon at Baroo
Frog La grenouille, la cuisse en fritot à la purée aillée eu au coulis de persil (crispy frog leg, garlic and parsley coulis) at Joël Robuchon
Funnel Cake Foie gras, funnel cake, strawberry, fennel, balsamic at Otium
Galbi, LA LA galbi, grilled soy-marinated short rib, served with white rice + 3 daily banchan at Shiku
Gargouillou Into the vegetable garden. their natural juices at Manresa
Garlic Noodles Now "mo' garlicky!"+ w/ fresh noodles.. garlic noodles at Starry Kitchen x Grand Star
Gazpacho Watermelon gazpacho, Japanese octopus, Pedro Ximenez at Patina
Geoduck Live geoduck clam, yuzu koshu at IO by Playground
Gnocchi California Morels, gnocchi, asparagus & pea coulis at Kass
Goat Goat roti, curried goat, crispy potatoes, dahl puri roti at Kith and Kin
Golden Eye Snapper Kinmedai at Shiki
Grilled Cheese Grilled cheese, Valdeon, Cowgirl Creamery Mt. Tam, sharp cheddar, truffle at Barmini
Grouper Pan seared grouper cheeks, tomato water, turnips, cucumber, limas, mustard greens at Birch & Barley
Guacamole Guacamole (prepared tableside) at Oyamel
Haam Sui Gaau Glutinous dumpling with diced pork at Koi Palace
Hainanese Chicken Rice Hainan chicken plate, white poulet chicken served with garlic rice and pickled cucumber, comes with house-made ginger scallion sauce, hot sauce, and soy sauce at Pearl River Deli
Halibut, Raw Hirame no otsukuri at Kanda
Hamachi Hamachi, Vietnamese style at LudoBites 6.0 at Max
Hamo Conger pike, Aichi • sudachi, Tokushima at Narisawa
Har Gow Steamed shrimp dumpling topped with XO sauce at Koi Palace
Haricot Vert (Green Beans) Blistering Blue Lake green beans, Thai basil, chili sauce, crispy pork at MB Post
Hazelnut Hazelnut milk, frosted celeriac, Tennessee whiskey, wood ice cream at XIV
Head Cheese Pig's head with lentil hozön and bönji at Benu
Heart of Palm Fresh Hawaiian heart of palm ceviche, grapefruit, orange, jalapeño, tortilla at IO by Playground
Heirloom Tomato Salad Heirloom tomato salad, Santa Barbara sea urchin, soy caramel at Patina
Herring Salade d'hargens, smoked herring, fingerling potato salad at Church & State
Hokkigai Stone, surf clam at Nihonryori Ryugin
Honey Walnut Shrimp Walnut shrimp at Little Fatty
Honeydew Dessert (honeydew from Shizuoka) at Imahan
Horchata "Dirty" Horchata, long grain brown rice, pecans, Chinese cinnamon, evaporated milk at PettyCash Taqueria
Hosomaki Kohada no Hosomaki at Q
Hot Wings Chicken wings, Zach's Red Hot, gorgonzola dip at Cosa Buona
Hummus Duck 'nduja hummus, creamy garbanzo beans, Jerusalem mix spice, herbs, pita at Bavel
Ice Cream Sandwich Ice cream sandwich, enjoyed in ghettos throughout Bangkok, coconut ice cream, sweet sticky rice, condensed & evaporated milk, toasted mung beans on a sweet roll at Night + Market
Ice Cream Sandwich (Traditional) Ice cream sandwich at Barmini
Ika Sushi Shin-ika at Kabuto
Jellyfish Jellyfish at Yamakase
Jicama Jicama: an unexpected hero, fish sauce, palm sugar, crispy shallots, lime, serrano aioli at IO by Playground
John Dory John Dory fillet, poached in Malabar black pepper-citrus butter, cannelloni beans, marin velouté, crunchy sauce at Twist by Pierre Gagnaire
Kabocha Squash Le Kabocha, en symphonie soyeuse au foie gras et gingembre (delicate kabocha pumpkin veloute on foie gras custard with ginger) at Joël Robuchon
Kale Sautéed kale, broccoli leaf, garlic & chili at The Gorbals
Kamatoro Kama toro / tuna collar at Urasawa
Karaage Awabi "karaage" at Urasawa
Kati Roll Kathi roll - lamb, India's street favorite wrap, egg laced paratha with lamb at Miirch Social
Katsuo Yaki katsuo at Kioicho Mitani
Kebab Chicken tawook shishkatori, savory Mideast-seasoned shish kabobs served in traditional Japanese yakitori style at Bowery Bungalow
Kegani Grace of ocean delicacy in 2 plates at Nihonryori Ryugin
King Crab King crab legs, Tabasco butter at Son of a Gun
Kohada Kohada at Q
Kuro Dai Kurodai crudo, local black bass, daikon-garlic sauce, French breakfast radish, tempura shiso at Himitsu
Lamb Lamb, rack, raw-cooked vegetables, jalapeno-cumin sauce at Citronelle
Lamb Tartar Lamb tartare Bar Restaurant at Bar Restaurant
Langoustine La langoustine, truffée et cuite en ravioli avec un émincé de chou étuvé (truffled langoustine ravioli with stewed cabbage) at Joël Robuchon
Lentils Lentils | white truffle, green lentils "du Puy", ragoutté, apple juice and pumpkin seeds, Piemonte shaved white truffle at The Royce
Lobster Roll Lobster roll, green curry, thai basil at Hinoki & the Bird
Lobster, Cold Lobster | pomegranate, slow poached lobster, coleman's farm butter lettuce, sweet onion, pomegranate hot and snow at The Royce
Lomo Saltado Lomo saltado at Mario's Peruvian Seafood
Lumpia Lumpia, hand made Filipino eggrolls, ground pork, market vegetables, garlic vin, sweet & spicy sauce at Partido
Macaroni & Cheese Mac & cheese, blue, cheddar, parmesan, truffle at Gordon Ramsay Steak
Mackerel Goma saba, cucumber, spring onion, nantes carrot, coriander seed, young ginger at Providence
Mango Mango bavarois, sugar plums, star anise, pistachio at Patina
Mango Sticky Rice Mango and sticky rice at Night + Market
Matzoh Bacon-wrapped matzoh balls, horseradish mayonnaise at The Gorbals
Meatballs Grilled pork meatballs, snap peas, pecorino, bitter greens at Sotto
Mille-Feuille Napoleon, Tahitian vanilla at Petit Trois
Minestrone Wild fennel minestra, mustard greens, farro, Calabrian chilies, egg at Sotto
Miso Soup Aka misoshiru at Q
Mole Tres moles con puerco at La Casita Mexicana
Monkfish Slow roasted monkfish, Maine lobster, baby leek puree, sauce Américaine at Spago
Morel Trapped funghi, morels, sesame praline, spring alliums, mushroom sabayon, cardamom, homemade coffee oil, ginger at CR8 Purotekuta
Mousseline Poached egg, potato mousseline, Santa Barbara prawn, chorizo condiment at LudoBites 5.0 at Gram & Papas
Mushroom Dobin mushi (matsutake) at Urasawa
Nachos Pig's ear nachos at Test Kitchen 2012 (Walter Manzke)
Negroni TBD negroni, homemade red vermouth, Campari and Green Hat gin at Etto
Ochazuke Wild snapper sashimi ochazuke at Kinjiro
Okonomiyaki Okonomiyaki - pork belly, savory Japanese cabbage pancakes, an Osaka classic, all served with okonomi-sauce, Kewpie mayo, pickled ginger, katsuo-bushi at Ototo
Okra Grilled okra, calabrian chili, pickled garlic, mint at Hatchet Hall
Olives Olives all'Ascolana at Scarpetta
Omelette Omelette, chives, Boursin cheese, Boston lettuce, Dijon vinaigrette at Petit Trois
Ong Choy Phak buung fai daeng, "red fire water spinach", on choy, flame stir fried with garlic, Thai chilies, preserved yellow beans, oyster and fish sauces at Pok Pok LA
Onigiri Grilled onigiri rice ball at Kinjiro
Onion Rings "Beer batter" onion rings at Burger Parlor
Ono Ono ceviche, coconut milk, tomato, cilantro at Test Kitchen (Elderoy Arendse, Ori Menashe)
Otoro Otoro (nigirizushi) at Kyubey
Oxtail Braised oxtail ragu, New Jersey scallop, black barley, potato espuma at Laurel
Oyster, Cooked Butter poached Kushi oyster, tapioca cream with Spanish caviar and fresh yuzu at Alex
Oyster Mushroom Grilled oyster mushrooms, stinging nettle cardamom puree, turmeric, sumac at Bavel
Pad Thai Pad Thai, market version w/ sweet radish, peanuts, tofu & dried shrimp at Night + Market
Pakora Fish pakora, battered fish Amritsari style at Miirch Social
Panna Cotta, Savory Soymilk panna cotta, Santa Barbara sea urchin, geoduck clam and fresh wasabi at Ibaraki Benefit Dinner at Breadbar
Papaya Papaya at Urasawa
Papaya Salad Green papaya, crispy taro, rau ram, fried shallots, peanuts at Test Kitchen (Jordan Kahn)
Pasta, Japanese-Style Shiizakana, spaghettini with abalone, pickled cod roe, Burgundy truffles at n/naka
Pastrami Saul's pastrami at The Dining Room
Patatas Bravas Patatas bravas, crispy russet potato, paprika, skordalia at Wolfdown
Patty Melt Patty melt, rye-bread, caramelized onions, swiss, cheddar at Osso
Peanut Spicy peanuts, chilis, cilantro, scallions, vinegar at Pine & Crane
Pea Shoots Sauteed pea-tips, with garlic at Chang'an
Peas Peas all around (tout petits pois) at Guy Savoy
Pen Shell Tairagai at Sushi Ginza Onodera
Persimmon Kaki at Kiyota
Pheasant Pheasant, in the style of Alain Chapel at Red Medicine
Pickles Pickled garden, cucumber, carrot, squash, cauliflower, baby beets, red miso at Fifty Seven
Pig Ear Pig ear, chili, lime, fried egg at Animal
Pig Tail Pigtail curry bun at Somni
Pineapple Dry age pineapple, baked in clay, scent of lemongrass, mellowest aloe vera at Restaurant Guy Savoy
Pinto Beans Frijoles charros, pinto beans, bacon chorizo, chile broth at Bizarra Capital
Pizza Roma tomatoes, onions, feta, mozzarella cheeses, garlic olive oil, lemon zest & juice and cilantro at Cheese Board Pizza Collective
Pomfret Guangdong yu, cured white pomfret, fermented young sprouts, burnt tomatillo at Xian Wei
Pommes Purée Black truffle potato purée (purée de pommes de terre à la truffe noire) at Guy Savoy
Popcorn Shrimp Shrimp shack, pineapple popcorn shrimp, yuzu, walnuts, ichiimi at Lono
Pork Belly Braised kurobuta pork belly with braised red cabbage & green curry at Bar Charlie
Pork Collar 8oz Peads and Barnetts pork collar steak with French potatoes at P.Y.T.
Pork Chop Rice Fried pork chop rice at Old Country Cafe
Pork Jowl Corned pork jowl salad, black trumpet vinaigrette, chicory and lettuce stems and leaves at Commis
Pork Loin Pluma de bellota iberico, Mediterranean flavors at Restaurant Guy Savoy
Pork Rillettes Rillettes, pork, pickles, mustard, toast at The Tasting Kitchen
Pork Rinds Chicharrones, pineapple-carrot hot sauce at PettyCash Taqueria
Pork Shoulder Maya puerco pibil sous vide, banana leaf braised pork shoulder, Peruvian potatoes at Rivera
Pork Trotter Berkshire pork trotter, cuttlefish, andouille sausage, piquillo peppers, black garlic grits, sunny side egg at Vidalia
Pot de Crème Butterscotch pot de crème, salted caramel ice-cream at Wood & Vine
Pot Pie Chilean pot pie at Pan Am Room
Pot Roast Jar's signature pot roast, carrots, caramelized onions at Jar
Potato Chips Papas salsa verde, Kennebec potatoes, avocado, chiles serranos, micro cilantro at Playa
Potato, Hot Young potatoes, gently poached in a cream of cultured sweet butter and yeast, crisp rice dumplings, wild grasses, flowers, and succulents foraged from the Malibu coast, an aromatic sauce of raw wheatgrass and chive juice at Red Medicine
Potato Salad Olivier salad, mélange of roasted vegetables, pickles, hard boiled eggs and a touch of mayonnaise at Mari Vanna
Potato Taco Double decker potato taco, lime, crème fraiche, carrot pico de gallo, jack at Trois Familia
Pozole Clam & mussel pozole, Rancho Gordo hominy, green garlic at Rustic Canyon
Prawn Cracker Puff, prawn, whitefish, ossetra, dill at Rogue 24
Pretzel Spretzel, mustard dipping sauce at Cooks County
Prime Rib Prime rib (20 oz. boneless), caramelized shallots, horseradish cream at Maple Block Meat Co.
Quesadilla Lamb barbacoa quesadilla, heirloom sonoran flour, cotija crust, guacasalsa at Mírame
Rabbit Rabbit, bacon n onion muffin, Swiss fondue, green apple, mustard greens at Wolvesmouth Underground Dinner
Rabbit Liver Rabbit liver (almost) mousse on homemade crackers with mulberry jam at Etto
Ragù Hand cut maltagliati, pork ragù, scallion, Gruyère at Fraiche
Ramen Taiwan ramen noodle, Nagoya style spicy noodle soup served with beef and pork, Asian chives, and dried red chili at Sashi
Razor Clam Clams | seaweed, steamed razor clams, "French kimchi", seaweed broth at The Royce
Rice Cake Spicy rice cake, chorizo, pickled mustard green at Joule
Rice, Mexican Arroz verde, cilantro herbed rice, fresh cheese at Bizarra Capital
Rice Porridge Kinoko zosui porridge of rice and egg at Aburiya Toranoko
Risotto Mushroom risotto, topped with shaved summer truffles at Patina
Roe eggs (flatbread) at Saison
Rose Rose, buckwheat honey at Auburn
Rye Bread Machine Shop Boulangerie seeded rye bread, Green Ridge Farm butter, bay leaf salt at Laurel
Saba Sushi Saba sushi at Hayato
Sabayon Lime sabayon, cucumber ice cream, cashew macaroons, white chocolate, jasmine at Red Medicine
Salade Lyonnaise Frisee aux lardons et oeuf poche, frisee salad with lardons, poached egg, bacon vinaigrette & toasted brioche at Bouchon
Salmon, Lox Bagel w/ lox & cream cheese at Wexler's Deli
Salmon Tartar Le Caviar, tartare de saumon aux jeunes pousses de shiso (salmon tartar with shiso sprouts) at Joël Robuchon
Salpicon Salpicon, piquillo pepper & mandarin orange at Lazy Ox Canteen
Salsify Tree in the forest: confit of salsify, crispy maitake mushrooms with garlic & herbs at Bistronomics Lucky 13 at Breadbar
Salt Cod Bunelos de bacalao, fried salt cod and potato at Test Kitchen (Walter Manzke, Perfecto Rocher)
Sangria Basque sangria, Floc de Gascogne, flavors of sangria, freeze-dried fruit at Test Kitchen (Michael Voltaggio)
Sanma Pacific saury, eggplant, chestnut, ginkgo nut at Nihonryori Ryugin
Sardine Sardines with ponzu at Izakaya Seki
Satay Sate ayam, sweet soy glazed grilled chicken skewers with our signature peanut sauce at Kasih
Sausage, Asian Sai krok Isaan / sour Isaan sausage, grilled fermented pork sausage, w/ bird eye chile, cabbage at Night + Market
Sausage, Western Bazaar, Los Angeles, butifarra Senator Moynihan at Cheat Codes 2 at Playground 2.0
Scallop, Raw Hokkaido scallop, nasturtium blossoms, crispy rice cracker at Providence
Schnitzel Sweetbread schnitzel with potato salad at Stefan's at L.A. Farm
Scrambled Eggs Black truffle (French) scrambled eggs at LudoBites 8.0 at Lemon Moon
Sea Bream Sea bream, almond and orange, fennel jam at Manresa
Sea Cucumber 48-hour braised sea cucumber, twenty-two different herbs and spices at Chang'an
Seafood Rillettes Smoked trout rillette, pickled shallot, lovage, fennel, sourdough at The Fiscal Agent
Seaweed Gim (seaweed), Job's tears, Kamut & farro grains with amazu assorted seaweed comptè w/ shiitake, tofu & spirulina, nasturtium, nori chip, mixed berries, wasabi daikon, lime onion jalapeño pickle at Baroo
Seeds Grains & seeds, sturgeon, dashi at Atelier Crenn
Sesame Goma aisu kurimu at Urasawa
Sesame Seed Balls Red bean ice cream with sesame seed balls at Little Fatty
Shabu-Shabu Premium wagyu beef (from Japan, grade A5) at Kagaya
Shark Fin Negitoro to fukahire at Kioicho Mitani
Shaved Ice Injeolmi bingsoo at Sul & Beans
Shawarma Slow roasted lamb neck shawarma, créme fraîche tahini, fermented cabbage, pickled turnips, laffa at Bavel
Shepherd's Pie Cottage pie, glazed vegetables, Yukon mashed potatoes, cheddar at Butcher's Dog
Sherbet Sake lees sherbet, strawberry, yuzu at Benu
Shima Aji Shima aji, coconut, cilantro at Atelier Crenn
Shirako Shirako at Sushi Ginza Onodera
Shortbread Pineapple short bread at Minibar
Shrimp Cocktail Jumbo shrimp cocktail at Hank's Oyster Bar
Shrimp, Cooked North Carolina coastal shrimp and Anson Mills grits at Ratcliffe on The Green
Shrimp Sushi, Cooked Saimaki ebi at Kiyota
Shrimp Toast Shrimp toast sandwich, herbs, Sriracha mayo at Son of a Gun
Siu Yuk Longo suckling pig (half) at Longo Seafood
Skate Yuwan marinated crispy skate wing, sunchoke puree, ramps at Mori at Il Grano
Snail Escargot, country sausage, green tomato, black eyed pea at The Vagrancy Project
Snow Crab Snow crab claws, with chile de arbol salsa at Ceviche Project
Soba Aonori soba pasta, Dungeness crab at Spago
Soft Boiled Egg Path Valley soft boiled egg, pomme rösti and Périgord truffle coulis at Kinship
Soft Shell Crab Soft shell crab, scrambled corn, Old Bay, vanilla-crab jus at The Dining Room
Somen Somen noodle with bottarga at Matsuhisa
Sope Isla de Cedros abalone chorizo sope at Test Kitchen (Javier Plascencia)
Spaghetti Spaghetti, tomato & basil at Scarpetta
Spanakopita Spanakopita at Cleo
Spigarello Spigarello, ginger, h.o.p., seeds, nuts at Here's Looking at You
Spot Prawn Spot prawn, green chile, onigiri at The Rogue Experience
Spring Roll (Fresh) Nem nuong cuon at Brodard
Spring Roll (Fried) Shrimp & rabbit sausage spring roll, minutina, green curry at Animal
Sprouting Broccoli Stracciatella di burrata, sprouting broccoli, bottarga, lemon at Rustic Canyon
Squash Blossom Alchemic chemistry, 79 at CR8 The Art Of
Squid, Cold Squid, iberico, lardo at Atelier Crenn
Squid, Hot Baby Monterey squid, Chiang Mai pork sausage, candlenut, mint, rau ram at Lukshon
St. Honoré St. Honore, pecan mousseline, chantilly, caramel at Bon Temps
Steak True Japanese 100% Wagyu Beef From Saga Prefecture, Kyushu, Japan, Filet Mignon 6 Oz at CUT
Sticky Rice 煮物 / simmered dish at Sushi Ii
Sticky Toffee Pudding Sticky toffee pudding, sweet pudding cake, brown sugar toffee, brown butter ice cream at Gordon Ramsay Steak
Striped Bass Grilled striped bass at Angler
Sturgeon Columbia River sturgeon | artichoke, salted crust baked sturgeon fillet, caviar-artichoke, wilted greens, vegetable "green tea" at The Royce
Sunchoke Roasted sunchokes, strawberry mole, seeded granola at Nightshade
Sweet Potato Sweet potato, romaine ribs, turmeric, beer, baby shrimp at Red Medicine
Swordfish Swordfish, pea harissa, red onion, radish at Kapnos
Taco Dorado Tacos de camaron at Mariscos Jalisco
Taco, Non-Traditional Pork belly tacos, Fuji apple slaw, jalapeño relish at Black Hogg
Tamago Tamago at Natori
Tamale, Non-Traditional Tamalli Chateaubriand, wild-mushroom duxelles dumpling, filet mignon, chipotle béarnaise at Playa
Tamarind Sinigang, tamarind dashi, braised daikon, sitaw at Irenia
Taro Acra, graded taro roots blended with herring, green onion, bell pepper, onion, garlic, black pepper and parsley at Test Kitchen (TiGeorges Laguerre)
Tater Tots Tiki tots, ao nori, banana ketchup at Lono
Temaki Toro-kani maki at Yamakase
Tempura, Fish Kisu at Mikawa Zezankyo
Tempura, Shellfish Lobster tempura at Tempura Endo
Tendon Beef tendon, scallion gremolata, spicy citrus hoisin at Gem Dining
Tiradito Tiradito de jurel, Japanese aji carpaccio, garlic, ginger lemon sauce at Test Kitchen (Ricardo Zarate)
Tiramisu Tiramisu at Osteria Mamma
Tlayuda Tlayuda, blue shrimp, queso fresco, zucchini at Damian
Tofu Agedashi tofu at Raku
Tofu Skin Chili tofu skin salad, cilantro, bean curd sheets, dry chili peppers at Bistro Na's
Tomato Momotaro tomatoes at Totoraku
Torta, Non-Traditional Chorizo piquillo goat cheese torta at Wolvesmouth Underground Dinner
Torta, Traditional Sanguche jamon, beans, onion, tomato, chipotle, smoked ham, aioli at Bee Taqueria
Tortilla Tortillas florales, housemade nixtimal tortillas, "Indian butter" at Rivera
Tostada Kampachi tostada, herbs, fish sauce vinaigrette, peanut at Animal
Tres Leches Tres leches cake at Gulfstream
Trifle Yuzu banana trifle, mountain berries at Lazy Ox Canteen
Tripe Omasum tripe, shrimp, yellow chive, lovage at Benu
Trout Brook trout, cucumber, borage, nettles at Maude
Truffle Black truffle, explosion, romaine, parmesan at Alinea
Tuna, Cooked Maguro "spare ribs" at Kyubey
Tuna Salad Sandwich #55 olive oil tuna, pole caught sustainable American tuna, mix-ins, medium-boiled egg, extra virgin olive oil, aged balsamic, mayo, red onion, wild arugula at Sopressata at Black Hogg
Tuna, Sushi, Lean Akami zuke at Q
Tuna Tartar Cru (bluefin tuna tartar) at Saison
Turbot Whole Spanish turbot a la plancha, perfect Blumenthals, mojo verde at IO by Playground
Turkey Burger O.C., turkey burger, herb sauce, sprouts, marinated carrots, avocado, provolone at Burger Parlor
Turnips Glazed baby turnips, Japanese white turnips, daengjang, toasted seaweed, scallions, blood orange at Wolfdown
Unagi Unagi, summer truffle, crushed potato, quail egg at Providence
Uni, Hokkaido Bafun uni at Kiyota
Uni, Santa Barbara Santa Barbara uni at Sushi Taro
Vampiro Carne asada vampiro at Tire Shop Taqueria
Veal Marcho Farm nature-fed veal, "lasagne de langue de veau," toybox tomatoes, globe artichoke, romaine lettuce and Castelmagne "mousseline" at The French Laundry
Venison Filet de chevreuil, loin of venison, roasted market vegetables and fall fruits at Bocuse d'Or USA Benefit Dinner
Vieux Carré Vieux Carr'e, rye, Cognac, Benedictine, sweet vermouth, Angostura bitters, Peychauds bitters at Herbs & Rye
Vitello Tonnato Vitello tonnato, veal eye of round sousvide for [email protected]°c, salsa tonnata and celery at Il Grano
Waffle Crisp sourdough waffle, black cherry and mascarpone, balsamic caramel at Muse
Wagashi Pumpkin, sweet potato, vanilla caramel at Nihonryori Ryugin
Wax Beans Yellow wax beans, grasshopper XO, leek scapes, cilantro at Here's Looking at You
Wedge Salad Blue cheese wedge, Mycella Blue, Nueske's double-smoked bacon, crumbled organic egg, tiny tomato at The Arthur J
Whelk Tsubugai at Sushi Ginza Onodera
White Chocolate White chocolate cube, orange blossom cream, coriander, pistachio, sake at XIV
Wild Boar Vibration, bee hive at CR8 The Art Of
Wonton Noodles Wonton noodle soup, pork and shrimp wontons, egg noodles, country ham, scallions at Cassia
Wontons Pork chili oil wonton+Szechuan-style shredded potatoes at Starry Kitchen Nights at Tiara Cafe
Wood Ear Woodear salad, chili oil, cilantro, red bell pepper at Pine & Crane
Xiaolongbao Lobster coral xiao long bao at Benu
Yakiniku Outside rib eye at Totoraku


Wow, that must have taken a while to organize! I'm hungry (actually I'm still full from last night, but lots of good looking stuff!)

Awesome compilation of your greatest bites. Thanks for putting it together. Your fans have been waiting for this list for a long time.

If there's one word for that blog post, its "pornographic", lol.

After finishing reading your post, I started to imagine how much it ran you on your wallet. A lot of dough out of your pocket to entertain all of us and we appreciate it!

If there's one thing I would like to mention from that gigantic list is "Kamatoro". Besides Urasawa, I'd imagine not that many sushi restaurants even offer it or heard of it as it's one of the best parts of the fish besides the belly. Even in Japan, most people aren't even familiar with it. When I was dining at a sushi bar in Tokyo, the chef pulled out kamatoro out of the refrigerator for me after I had selected O-toro and the other good stuff. Initially, I didn't know exactly what it was other than it tasted divine.

I just wanted to mention about how amazing Kamatoro is:

Urasawa got 10 hard to contest
Voltagio and Walt Manzke get 5 both the best at what they do.
Ludo 4 maybe you missed a couple
Benu 3 at least but definitely above French Laundry
Providence I thing you undersold Michael's food a tad should tie with M Voltagio"s and manzke's

Kevin keep up the great work, you are a one of a kind.

I love this post, really helpful. And it's kinda amazing you ate all that food!

AWESOME LIST! This post of full of WIN! Good to know I've had some of those dishes and was with you to eat some of them. =) I'm feeling much better now with my appetite in full effect. Let's eat!

Where was your favorite mojito?

What a fabulous post! Bravo - love it!

H.Peter: It was meant to be. )

Andy: Yep, a few months, working sporadically of course.

Evan: And I've been waiting for the list for a long time, too. It had been formulating in my head for a while, so I'm glad I finally got it down on "paper."

Bartender: Yeah, as far as wallet damage goes, I'm guessing around $40,000 over the past few years has been spent on the blog. But, you have to remember that most of that would've been spent in any case. And you're spot on about kamatoro.

Ben: I was wondering if someone would actually tally up the "scores." I'm a big fan of Cimarusti's cooking, and he did get three items on the list (did you catch the panna cotta?). Keep in mind, though, that I probably haven't had as many courses from him as from some of the other chefs. )

V&F: I'd be curious to see your list as well, given that you've blogged about *far* more places than I have!

Marian: Nice! Which ones were you present for?

Anon: Don't remember. Haven't had one in ages.

Sarah: Thanks--you ever think of putting up a similar list?

Anon: That's what happens when you have basically the entire breadth of the world's cuisines available to you.

Sincere thanks for the tour de force of fine dining displayed here!

Great list Kevin,
What about including chocolate, antelope, bread, ice cream, pheasant, wild boar, squab, avocado, fennel, endive, broccoli, cup of coffee, next time?

Josiah: Think nothing of it!

Anon: Interesting suggestions there. For antelope/pheasant, I'm positive that I haven't had nearly enough experiences to make a decision. For avocado, see the entry for guac (not many dishes feature avocado as the star). Chocolate/bread/ice cream/squab are too numerous to list, but I did add the rest of the items.

What about Saba (marinated mackerel)? Unless that is you do not like Saba.

Nikki: Haven't had a really standout lasagna yet. As for fries, maybe the crinkle cut ones that came with the amazing burger at L'Atelier de Joël Robuchon.

Samson: I'm a fan of fishy fish, so I definitely enjoy saba. Unfortunately I can't think of one that really rises above the rest though.

Johanna: I'm just about the last person you want to ask about pho. )

Would love to see Octopus added your best you've ever eaten list.

Kevin, what is the best dish you ever ate? Or the top 3? How about the best restaurant (1 review)?

Oh wow, I have no idea what the best thing I've ever eaten is. There are simply too many options, though it's probably something listed on this page.

I have a similar problem with picking a best restaurant, but I will say that the most *important* meal I've had was at Alinea, since it really marked the genesis of this blog.

You kinda said the same thing on your second Alinea review. Do you ever just try and enjoy the food and not blog and take pictures? :)

Well at least I'm consistent haha. So yes, actually most of what I eat isn't photographed, but when it comes to a meal that's as important as Alinea, I feel like some sort of documentation is a must.


Season 1 Edit

Tokyo: Getemono bar, at Asadachi (1-2-14 Nishi-Shinjuku) raw pig's testicles, Frog sashimi, plus the frog's beating heart, lizard sake, at Yaki Hamna: Giant snails, fugu, at Hibari sushi, raw octopus sushi.
at Suppon-Maki restaurant: Suppon (turtle soup) + drink: turtle blood with sake and turtle hearts.
Yakitori restaurant: chicken heart yakitori, keel bones, chicken butts, rooster balls.
Kobe: Kobe beef.
Bangkok: at Silver Palace, bird's nest soup with Hasma, Rambutan, grilled fresh frogs, Chiang Mai: pork sausage, fruit bat.
Penang: sambal with fish roe, belacan, fermented shrimp paste, poured tea, horseshoe crab, fish maw, durian.

At Balaw Balaw in Angono, Rizal: Balaw-balaw sauce, with fermented shrimp paste, soup Number Five (bull's rectum and testicles soup), uok in adobo, white worms from the larvae of crickets or beetles found in fallen coconut trees, crispy fried Alagaw leaves, ginatang bilo-bilo.
At Everybody's Café in San Fernando, Pampanga: Dinuguan, a blood stew, Crickets of rice fields cooked in adobo style, Betute Tugak (stuffed frog with pork).
Puerto Princesa: Banana Skewers, bananas rolled in brown sugar and deep-fried with caramelized sugar crust, fried chicken intestines on a stake.
Kinabuchs: seaweeds, mussels on a half shell, grilled tuna belly, snails cooked with coconut, tuna collars grilled.
Puerto Princesa Subterranean River National Park, mangrove worms.

Ouarzazate: Tajine with chicken and vegetables, mint tea, grilled kidneys, kefta, sausages.
Essaouira: cuttlefish, sting ray, sardines.
Eureka: cuscus with goat and vegetables.
Chahramans Restaurant, Marrackech: Pastilla with pigeon, Briouat.
Jemaa el-Fnaa: poached calf's brain.

Motes de la Magdalena: Menudo (soup) tripe, cuero de librillo, outside, skin of the cow stomach, Guatita with the inside of cow stomach.
Otavalo: motes, roast pork with skin, fried cheese empanada, elixir with aloe vera, jugo de sabila, and vitamin extracts. Puerto Francisco de Orellana, Napo River: lemon ants, piranha, coconut grubs, chicha.

Andrew participates in a cleansing ritual.

Casa Botín: Cochinillo asado, baby eels, baby squid braisend on their ink.
La Zapatería: cruncy pig ears, snails, polbo á feira (octopus), bull's tails
Toño Sánchez: callos, casserole with blood sausages and tripes
Market: mojama, criadillas (bull testicles), tripes.
Museo del Jamón: Serrano, Ibérico, Bellota, Head cheese.
La trainera: Goose barnacle, shrimp, Turbot, crab.
La Bouqueria: Razor clams, deep-fried worms, crickets.
La Gardunya: Calf's brain, horchata
Les Cols: Rooster combs risotto
Ferran Adrià: El Bulli.

Maurice, Louisiana: Herbert's speciality meats, Turducken, Soop's: boudin, stuffed Beef tongue
New Orleans: Cochon restaurant, boudinballs, Head cheese, smoked ox stew, deep fried chicken liver.
Hattiesburg: Leathe's restaurant, opossum, raccoon Serendipity Deli and Restaurant: chitterlings.
Mobile: Wintzell's Oyster House, fried green vinegar pickled peppers, fried green tomatoes with Crayfish sauce, 33 oysters.
Alligator Alley, The Wash House Restaurant: alligator feast.
Pensacola, Fish House restaurant: black grouper throats, gazpachee salad with Hardtack. Chef's restaurant: flathead mullet deep fried, gizzard, fried mullet roe.

Swansea: Faggot (food), cockles and whelks, laverbread.
Cotswolds: jugged hare, kydney and livers meatballs, Christmas pudding.
London: Harrods, jellied eels, Blood tongue sausage. In East End, F. Cooke, Pie and mash, stewed eels. Borough Market, Roast restaurant, pigeon, ox heart grilled with bone marrow sauce, herring roes, Neil Yard Dairy, Stinking Bishop cheese Banger shop, fresh Italian gelato.

Trinidad: Original souse king, souse, pig's and chicken's feet, cow skin soup.
Saint James, Trinidad and Tobago, Street food: roti stuffed with goat and liver, Doubles (food), cow heel's soup.
Maracas Beach: callaloo, "Bake n' shark" sandwich, fried bread stuffed with deep fried shark with sausages and vegetables, King mackerel sashimi.

Tongue sandwich, geoduck, live lobster, ceviche, pupusas, worm pretzels, maggot pupae, tarantula pops, teriyaki cockroaches, jellyfish salad, sea cucumber salad, goose intestine, frog congee, salo.

Andrew also visits a fish sauce factory.

Season 2 Edit

# Air date Location Notes/Featured Bizarre Foods
15 (1) March 4, 2008 Beijing, China Cicada, seahorse, sea urchin, donkey rib and tail stew and skin, dried tree lizard, sea cucumber, camel paw, pig stomach, dao jiao, snake penis, fried deer penis, yak penis, whelk over dry ice.
16 (2) March 11, 2008 Iceland Hákarl, grilled puffin, slátur (a type of blood pudding) skyr, lamb hot dog, geothermal cooking: langoustine, minke whale (not shown on Iceland episode but shown during the 3/3/09 "Surf's Up" episode).
17 (3) March 18, 2008 St. Petersburg (Russia) Vobla, borscht, cow's tongue, kvass, herring blini, salo, pickled lamprey, brown bear meat, caviar, shashlik.
18 (4) March 25, 2008 Minnesota Pig's foot, lutefisk, reuben on a stick, spaghetti and meatballs on a stick, gator on a stick, teriyaki ostrich on a stick, wild boar's liver, brain, and testicles, venison, sauerkraut pie, deep fried chicken gizzard, goober burger (with peanut butter and mayonnaise), herring roe.
19 (5) April 1, 2008 Bolivia Lamb kidneys, tripe, bull penis soup, all-organ dish, llama brain and tongue, carpaccio, pickled pig's feet, lamb jerky, chitterlings, mocochinchi (peach juice with cinnamon), llama jerky, chuño, mangosteen, armadillo, feral pig, quinoa, Titicaca Orestias.
20 (6) April 8, 2008 Chile Abalone, Pacific razor clams, cow udder, braided intestines, blood sausage, lúcuma juice, donkey milk, cow's butt sandwich, barnacles, mussels, seaweed, horse, conger eel, live sea squirt, fresh bull testicle and scrotum stew, lamb's blood pudding.
21 (7) April 15, 2008 Guangzhou, China Grilled squid, dim sum with chicken feet, stuffed duck's feet, stir-fried milk with shrimp, turtle soup, pigeon, scorpion, suckling pig, jellyfish salad, worm and hairy crab roe omelet, wood ear mushroom, frog legs, 60 meter long noodle, stinkhorn, hairy gourd, starfish being used for decoration.
22 (8) April 29, 2008 Delhi, India Pomfret, lentil, brain curry, mutton liver and kidney stew, tandoori roti, goat and lamb testicles, paneer, boiled banana flower, banana plant stem, fruit sandwich, pani puri, lassi, mutton balls, gushtaba, chapati.

Season 3 Edit

# Air date Location Notes/Featured Bizarre Foods
23 (1) September 9, 2008 Phuket, Thailand Fried grasshoppers, pork liver and beef stomach and intestine soups, coconut balls, stretched squid, stuffed mackerel, wasp larvae, stir-fried stingray, mole crabs, wasabi-, chili-, and tom yum-flavored cashews and cashew apple juice at a cashew factory, red weaver ants, forest lizards, fish stomach sauce, deep-fried fish skin, horseshoe crab, sea whelk.
24 (2) September 16, 2008 Sicily, Italy Cow stomach soup, mystery meat soup, beef spleen sandwich, sardine meatballs, gourmet cow's mouth, Cerda Artichoke festival: fried, roasted, marinated, and frittata artichoke, and artichoke gelato on a bun, chocolate rabbit, cinnamon pudding, bottarga, tuna heart and sperm, cuttlefish eggs and pasta with ink, sea snails.
25 (3) September 23, 2008 Goa, India Bora berry, chouricos (spicy pig offal and fat sausage), pickled mackerel, Vindaloo, hilsa fish roe, Bombay Duck, chicken Xacuti, pomfret, prawns, chickpea sandwich, golgappa (chickpea-stuffed pastries), chili fritters, betel nuts, sorpotel, mushroom and lentil curry, potatoes and rice in sour mango sauce cow urine herb drink

Andrew visits the Sahakari Spice Farm and tries Ayurveda and yoga.

Andrew visited the Rungis market, a mustard shop, Paris's best cheese shop, and a snail farm.

Andrew went to a vegan supper and a Hispanic family's feast. Featuring special guest chefs Wolfgang Puck, Ben Ford and Ani Phyo and Los Angeles food blogger Eddie Lin [1].

In Addis Ababa Andrew shopped at Africa's largest market and in Harar he fed meat to wild hyenas.

Andrew went lobster fishing with Linda Greenlaw and judged a Deathmatch Maine Bizarre Foods contest with his father, a native of Portland.

Andrew hosted a holiday pitch-in party with chefs and friends he made around the world. It was at a historic mansion in Minneapolis and the food was cooked at the Calhoun Beach Club.

Andrew takes part in a spiritual possession ceremony while in one village.

Season 4 Edit

# Air date Location Notes/Featured Bizarre Foods
38 (1) April 14, 2009 Tanzania Andrew samples the traditional Tanzanian breakfast called supu, soup made with goat lungs, heart and liver, as well as cow stomach, intestines and tongue. Andrew also travels to the famous Mount Kilimanjaro and Ngorongoro Crater. Visiting a local tribe, Andrew tries such delectables as fresh cow's blood and the coagulated form of it. The blood is obtained by shooting an arrow at close distance into the jugular vein, however, the wound heals quickly and the cow is not harmed.
39 (2) April 21, 2009 Seoul, South Korea Andrew feasts on the country's most authentic soups, barbecues and fermented foods. Andrew's Asian adventure goes beyond eating when he makes his first batch of fresh kimchi. He also eats raw octopus (Sannakji), Chueotang, Samgyupsal, Tteokbokki, Soondae and Haejangguk.
40 (3) April 28, 2009 The Outback Andrew heads into the Australian Outback where he eats wallaby with Aborigines, samples crocodile cooked on the barbie and makes a meal out of poisonous cane toads.
41 (4) May 5, 2009 Appalachia Andrew heads to the Appalachian Mountains to get a taste of the region's culture and its food. The mountain range runs north to south touching more than a dozen states, and many of the people in the area still maintain the traditions and foods that were a part of life for their ancestors.
42 (5) May 12, 2009 Eastern Australia Andrew goes snorkeling, spear fishing and visits a farm where they pamper their cattle. He makes a stop at the Sydney Fish Market where he samples bizarre food he's never tasted before, including Moreton Bay bug, Balmain bug, flathead fish and spanner crabs.
43 (6) May 19, 2009 Singapore Andrew heads to Singapore to experience the diversity of food and culture. The melting pot is seen everywhere, including the Hawker Stalls where Andrew samples tasty treats.
44 (7) May 26, 2009 Texas Andrew Zimmern samples some of the most outrageous food creations at the Texas State Fair, including nitrogen frozen dessert, chocolate bacon and fried alligator. Andrew also gets a behind-the-scenes tour of the kitchens at NASA to taste space food. A fried Peanut Butter, Jelly, and Banana sandwich, Fried Coke, Javalina, barbacoa, sweetbreads, cabrito
45 (8) June 2, 2009 Nicaragua Andrew visits Nicaragua, "the land of lakes and volcanoes," tasting everything from juicy cheese worms to bull balls soup and raw bull balls ceviche. He visits a bush doctor in the Atlantic port town of Bluefields, eats a family rondon stew, and treks up into the Matagalpa highlands for some "black gold" where he learns how to do "the slurp" with master coffee cupper Julio Obregón.
46 (9) June 9, 2009 Puerto Rico Andrew travels to Puerto Rico where the flavors of the food tell the history of the island, from the deep-fried treats brought in by Africans to the roasted pork made popular by the Spanish. Andrew tries a variety of traditional foods, including a stew made with different parts of a pig.
47 (10) June 16, 2009 Survival Special Andrew is dropped in the jungles of Mexico, where he learns how to live off the land. It is a journey where his stomach, mind and body are tested. Andrew takes extreme to a new level, surviving with only a handful of helpful tools or objects and eating only foods he can forage in the woods.

Season 5 Edit

# Air date Location Notes/Featured Bizarre Foods
48 (1) April 26, 2010 Thailand (Isan region) Andrew goes to a roadside Farmers' market near Udon Thani. He mentions a personal rule that he must try something twice. He then visits a couple of farming families/villages, the annual winter fair in the city of Udon Thani, and lastly a silk village.
Bizarre item Andrew's Description and/or Reaction
Raw cow placenta (Not eaten)
Roasted salted whole Bamboo rat Sour, rancid
Stir-fried bamboo rat wrapped in banana leaf with lemon grass, chili, and bamboo shoots Spicy, tastes good
Raw living crabs, snails, minnows Very sweet, tastes like "fresh water jellybean", flavorless, shrimp-like, creamy
Live jumping Shrimp with lemon grass, peppers, rice powder, fish sauce, and lime juice Alive with flavor, spicy, salty, nutty, sweet, bitter
Dung Beetle Not buggy-tasting, nutty, crunchy
Grasshopper Harsh, soft, mushy, grassy, like leaves after rain
Giant horned beetle Like swamp mud, tough to get down, filled with grassy soft pussy mucus
Raw warm calf's chest fat Tough, milky, like a tallow candle
Raw warm calf's leg meat dipped into fluid from hip socket Chewy, foul
Partly digested contents of cow stomach (Not eaten due to bacteria concerns)
Raw warm calf's liver Sweet, warm, nutty
Calf's raw warm liver and boiled digestive tract contents with chili peppers, toasted rice powder, fresh herbs, and sauce created from bile and fish sauce Very bitter, won't leave your mouth for a week, can feel the back of throat closed
Grilled rat Like sweet young pork shoulder, delicious
Stir-fried chopped rat including skin, liver, bones, brains, head, entrails, organs, heart, intestines with contents, and tail, with fresh herbs (chili, garlic, lemon grass, basil, scallion, cilantro) and spices Gristly, gamy, harsh, like a pencil dipped in liquid rubber, gooey, goopy, with sauce that tastes like fantastic Thai food from the USA
Dried squid put through a wringer Salty, putrefied, chewy, loves it
Deep-fried sparrow Spoiled poultry masked by rancid frying oil, unpleasant
Fresh mango with salt and hot chili Sour, salty, spicy, bitter, sweet
Green mango with chili and salt Like cross between cucumber and sweet lime
Freshwater bass salted and fermented for three days Smells like Limburger cheese, a sauerkraut drum, sweaty gym socks, engages the gag reflex, smells like bottom of fish bucket, ripe, need to be careful of tiny bones, ferocious, sour, putrid, cadaver aroma, brutal
Pizza-looking cuisine with fake cheese, fake seafood, fake hot dog Invokes gag reflex
Boiled silkworm grubs Creamy, gooey, paper covered custard ball, sweet, nutty
Fried silkworm grubs Crispy outside, nice, contrast with bug custard inside, not his favorite but addictive
Bizarre item Andrew's Description and/or Reaction
Fried whole tarantula with egg sack, mashed garlic, peppercorn, instant chicken soup mix, salt, sugar Delicious, like soft-shell crab, sweet, nutty, incredible. Eggs are flavorless and mealy
Duck tongue on a stick Best fried poultry you've ever had, not a lot of meat, good stuff, super crunchy, really good
Unidentified pork product on a stick Grissly, greasy, fatty, reminds me of an exotic hoofed animal, strange
Small rotten clams "A trip to the hospital", can't eat (spits out)
Whole small frog Leathery, numbs the side of tongue, terrible, tastes like old reptile and mud
Fertilized duck egg Imposing, scary, gamey, malardy, wet, feathery, marshy, bad egg yolk flavor, disgusting
Sauteed flying fox with garlic, spring onions, chili peppers Smells delicious, tastes like beef, extraordinary, sweet, tender
Fried crickets Tasted like wet hay
Fried grasshopper Best flavor, like meadow flowers, yummy
Grilled water snake with eggs Fishy, gamey. Eggs taste like toasted pine nuts, mealy, chalky, better than meat
Durian Intolerable, like rotted onions, spongy, nasty, like spoiled custard
Blood cake soup with intestine, lungs, liver Fresh, tanic, not spongy, earthy, like soil
Leaf of green berry Extraordinary, initially sour, then like almond milk
Steamed goby fish with Kroeung, Prahok, coconut milk, leaf of green berry, lemongrass, hot chili Beautiful
Seared-then-baked large prawn served with sauteed vegetables, eggs, prawn head contents, rice, Prahok, accompanied by pickled radish, carrots, and green papaya Fantastic, seafoody rear end taste, like lobster that melts in your mouth, shellfishy, briney, like celery, the river, and the moon. Can taste countryside
Grilled and fried snakehead fish in soy sauce, fish sauce, garlic, and chili with rice Good, strong tasting, grassy, muddy, brackish, sweet, tender, strong sauce. Fried is cleaner tasting
Bizarre item Andrew's Description and/or Reaction
Boiled whole sheep's head with root vegetables Like well-cooked mutton, tender, melts in your mouth. Eyeball is not for the faint of heart, but good, chewy
Sausage of heart, kidney, liver, and lard (unspecified animal) Pretty good, gamey, can taste parts, nicely spiced, rich
Pickled vegetable (unspecified variety) Sweet, sour, delicious
Sheep's head cheese with salt and vegetables Barn yardy, muttony, made from old sheep
Snack made from dried and pressed curd Tastes like rotten milk
Desert made from boiled milk fat, flour, sugar Smells sour, tastes sweet
Creamed butter aged in cow stomach Double the most violently rotten food you have ever smelled
Mare's milk fermented in horse hide Sour, like a mixture of sour cream and lemon juice
Dried curd of cow's milk Sweet and sour. Like dried sweetened cottage cheese. Very good.
Clotted cream and cheese Amazing. Thick, sweet cream. Like ambrosia
Milk curds fried in milk fat and transformed into "brown pebbles" Completely puzzling. Very hard, hurts your teeth. Like scorched milk
Fresh cow's milk Rich, comforting
Goat cooked in its own carcass with hot rocks Chewy and fatty but really good
"Soup" of body fluids and melted fat from goat roast Tasted charred, like the outside of a burnt lamb chop. Amazing
Goat skin with attached fat Earthy, flavorful, grassy, clean
Goat liver wrapped in fat and tied with intestine Good, metallic tasting, thin and sharp. Intestines are gamey
Bizarre item Andrew's Description and/or Reaction
Sheep's head cooked under hot coals and sand in a pit (no specific description given)
Grilled sheep's intestines wrapped around themselves including partially digested contents Gamey, lamb-y, fatty, nice salty grassy flavor
Grilled sheep's liver and caul fat sandwich Great, crispy, rich
Sheep's blood sausage cooked in sheep's stomach with potatoes, onions, and blue cornmeal Nutty, corny, minerally, bloody flavor, extraordinary
Sheep's eyeballs Hard-to-swallow texture, slimy, very gelatinous
Menudo (beef tripe, tendons, hominy) with ankle, lime juice, onions Gamey, rectal, stomach happiness, barn yard-y. Ankle has texture of rubbery celery - huge mistake
Sun-dried carne seca (dried beef) Tender, bursting with flavor, limey, salty, garlicky, beefy, can taste the sunshine
Menudo Clean, less gamey than the other
Birria (stewed goat), braised with dried peppers and lime Broth-y goodness, no hint of urine soaked hay, tender, meaty, melt-in-your-mouth goodness, leaner than beef, not as strong as pork
Sonoran hot dog with bacon, beans, onions, and tomatoes in a sweet bun Rich, fatty, porky, bacon-y
Pack rat grilled over an open flame Bitter, herbaceous, antiseptic-y, cedar-y, juniper taste, like sour burnt fur and intestines
Squirrel grilled over an open flame Like poultry, aftertaste like gasoline, gamey
Buffalo chicken on a cracker with cheese - a military "Meal, Ready-to-Eat" (MRE) Stuck in my mouth, unpleasant, wants to spit out, gelatinous, gooey, liquid-y, like sour hot-sauce-flavored Vaseline on cardboard
French toast MRE Disgusting, like on old mattress, like sugar, dough, and chalk. Swells up from saliva
New England style clam chowder with Mexican style corn MRE Like school lunch. Uniquely disgusting, foot locker, old sock, salt water. Like a piece of fish on an old knife that sat in a plastic bag
Deep-fried moon pie Peeling the enamel off of my teeth
Deep-fried bacon with sausage gravy Just a little rich
Navajo Taco (Navajo frybread with chili meat and cheese) Fatty, dense, like a taco donut, beefy, spicy, fatty heaven
Navajo frybread with chocolate and powdered sugar (not described)
Deep-fried fresh peach Awesome. Like a fruit dumpling. World-class, sweet, sour
Raw soup made from garlic, onion, avocado, liquefied kale, jalapeño, parsley, cilantro Balance of sweetness, bitterness, richness, like eating Thailand
Fermented tea (Kombucha) made from prickly pear Like the best iced tea you've ever had with vinegar, extraordinary
Kombucha made from Thai basil and 6 varieties of tea Thin, tart, like a fabulous sour apple juice

Season 6 Edit

# Air date Location Notes/Featured Bizarre Foods
57 (1) January 18, 2011 Syria Andrew visits the Umayyad Mosque in the Old City of Damascus, the ancient Roman city of Palmyra, a Bedouin tent in the desert, Aleppo, then goes back to the New City of Damascus. In Damascus he eats fresh camel after slaughter, shawarma, and Syrian ice cream and cheese. In Aleppo he tries ful, pistachio candy, Arabic bread, and camel hump sausage. He also eats roast goat with a Bedouin family.
58 (2) January 25, 2011 Pennsylvania Andrew makes some kielbasa and tries cheesesteak and fugu in Philadelphia. In White Haven he has scrapple at the Redneck Ranch and eats snapping turtle soup in Drums.
59 (3) February 1, 2011 Venice Andrew Zimmern tries out glassblowing on Murano island and fishing in the Venetian Lagoon. Here he eats calves' liver, snails, cuttlefish in ink, beef carpaccio, salt cod, fresh crayfish, and donkey salami.
60 (4) February 8, 2011 Madagascar Andrew visits Madagascar, where many natives still live the way they did hundreds of years ago, hunting and gathering for their food. Morandava: king mackerel, baobab tree seeds, beef and cassava, giraffe beetles, river eel. With his wife Reisha, he buys a zebu to be given as a gift at a ritual circumcision ceremony.
61 (5) February 15, 2011 Chicago Andrew visits the Vienna Beef factory, visits a hot dog restaurant, tries molecular gastronomy at Alinea with Grant Achatz and candied delicacies at Graham Elliot's restaurant. Rick Bayless introduces Andrew to his Mexican food and local street food. After a meat-butchering demonstration, he tries pork jowl and kidney. In Albany Park he takes a world tour of cuisine, including Korean fermented cabbage tacos and Iraqi pacha.
62 (6) February 23, 2011 Namibia Andrew visits Namibia, where he meets members of a semi-nomadic tribe whose way of life hasn't changed in hundreds of years. Catatura: smiley sheep, cow stomach and foot and potatoes, mopane worms in brine, dried catfish. On safari, he tries wildebeest eyeballs, and he goes oyster fishing in Walvis Bay. Visiting the Himba tribe in the Namib, he eats chicha fermented milk with rice and goat parts.
63 (7) March 1, 2011 San Francisco Andrew checks out alternative food sources in San Francisco, from raising edible bugs (making mealworms, cricket empanadas, and wax moth larva fritters) to foraging in the wild. He rescues dumpster vegetables and dives for abalone. At a spontaneous foraged food dinner, he has mussels with seaweek aeoli, escargot with porcini mushrooms, and wild boar raviolis. At Chris Cosentino's restaurant Incanto, he has blood mousse, foie gras ice cream sandwich, prosciutti ice cream, pig intestine tacos, calves' tongue sliders, trotter tots, and brainaise.
64 (8) March 8, 2011 Greece Athens: Souvlaki, tripe soup, cow lung soup, roast lamb, kokoretsi, ray, octopus stew, monkfish, scorpionfish, eggplant custard with squid ink. Kalymnos: raw black sea urchin roe, sea squirt, fried ink sacs, slipper lobster, mouri goat.
65 (9) March 15, 2011 Hong Kong Andrew samples snake bile, turtle-jelly soup and medicinal bug tea when he visits Hong Kong, the center for traditional Chinese medicine.
66 (10) March 22, 2011 Hungary Andrew explores old and new food traditions in Hungary. He attends an outdoor feast with a Romani family and meets an acclaimed chef who puts a modern twist on traditional Hungarian favorites.
67 (11) March 29, 2011 Chengdu Andrew tours Chengdu, capital of China's Sichuan province, known for its spicy cuisine. Featured eats include boiling chili and volcano rabbit head.
68 (12) April 20, 2011 Indonesia Reusing a large proportion of previously aired footage from Bizarre World - Sulawesi and Bali episodes. In Ubud, Bali, he goes to a pork feast and visits a tooth-filing ceremony. Denpasar: cobra restaurant (blood, gall, marrow, penis, soup, and fried cobra), jackfruit, saba, kelengkeng (longan). In Negara he watches water buffalo racing. Tanatoraja, Sulawesi: salak, water buffalo soup, papyong (spiced pork in bamboo). In Batutumanga he eats snake, eel, and water buffalo entrail soup and visits a funeral celebration.
69 (13) April 27, 2011 Taste of the Tropics Reusing a proportion of previously aired footage from Bizarre World - Belize, Cuba and Florida episodes
70 (14) May 3, 2011 Kalahari In Johannesburg, he eats medicinal dirt, impala, wildebeest, and water buffalo. With the Ju wasi people in Aha Hills, Botswana Andrew tries jewel beetles, porcupine, and small bird, and participates in a dance ritual. Scenes reused from Bizarre World.
71 (15) May 24, 2011 NYC: Will Work for Food Andrew returns to New York City to try his hand at cooking, waiting and street vending to see if he can still cut it.
72 (16) May 31, 2011 Embassy Row Andrew goes to some of the foreign embassies in Washington, DC to taste the different diplomatic food, including those of Sweden, France, Palau, Indonesia, Peru, Kazakhstan, and Finland.
73 (17) June 7, 2011 Finland Andrew cooks meals with a family in Lapland and discusses the simple ingredients of Nordic cuisine with a world class chef. Blood cake and lamprey in Helsinki. Tries bear and feeds them at a sanctuary. Hailuoto: seal, cured herring, salmon soup. Reindeer milk, grilled reindeer liver and onion, crayfish, salmon pie.
74 (18) June 14, 2011 Rio de Janeiro The diverse food culture of Rio de Janeiro is explored.
75 (19) June 21, 2011 Suriname Andrew treks into the jungle of Suriname in northern South America, sampling the local fare, including wild pig and a rodent-like rabbit called coconi.
76 (20) June 28, 2011 Fez, Morocco A culinary tour of Morocco. Featured eats include lamb's head and pigeon pie.
77 (21) July 5, 2011 Sardinia Andrew visits the Mediterranean island of Sardinia to learn about what the locals like to eat, from mountain goats, to sea urchins, to casu marzu (rotten cheese).
78 (22) July 12, 2011 Montreal Andrew is joined by Nadia Giosia on a comprehensive culinary tour of Montreal that includes both traditional and avant-garde cuisine. Montreal-style bagels, Duck livers, and horse-heart tartare are among the foods sampled in this multicultural city.
79 (23) July 19, 2011 Jamaica An exploration of Jamaican cuisine, which blends island flavors with African traditions.

Seasons 7-12 - Bizarre Foods America Edit

Beginning with Season 7, the show has been retitled Bizarre Foods America. The format remains the same but focuses more on the United States rather than international travel.

Starting with season 12, Bizarre Foods America has episodes in the other countries of the Americas. New episodes have been shot in Cartagena, Colombia Lima, Peru Ft. Worth, Texas Copper River (Alaska) Nashville, Tennessee Atlanta, Georgia the Florida Keys and Vancouver, British Columbia, Canada. [1] [2] [3] [4] [5]

Season 13 Edit

# Air date Location Notes/Featured Bizarre Foods
80 (1) October 27, 2014 Mexico City: Corn Smut & Ant Eggs Stewed pig knuckles worms and ant eggs fish egg tamales.
81 (2) November 3, 2014 Lisbon: Snails, Sardines & Barnacles Crashing surf to harvest barnacles from the rocky shore feasting on mounds of mollusks at a huge snail festival making the world's best canned fish.
82 (3) November 10, 2014 Ireland: Ancient Bog Butter & Smoked Pigeon Ultimate smoked salmon pigeon with bog oak 3 thousand-year-old butter.
83 (4) November 17, 2014 Factory Food Artisanal and strange foods from jelly beans to blood pudding to escargot.
84 (5) November 24, 2014 Brooklyn: Schmaltz & Sea Robins Fishing for sea robin grilling dockside kombucha bacteria pancakes spleen sandwich.
85 (6) December 1, 2014 Newfoundland: Moose PIes & Seal Flippers Fried cod cheek and tongues moose pie chicken fried seal flipper.
86 (7) December 8, 2014 Ethnic Enclaves Vietnamese meals to Lebanese sweets Mongolian cooking huts to Japanese chefs.
87 (8) December 15, 2014 Faroe Islands: Spoiled Sheep & Boiled Birds Giant horse mussels fermented sheep head blood-filled sheep stomach seagulls.
88 (9) December 22, 2014 Food Science The marriage of cooking and science extracting the essence of flavors taste sensations not found in nature.
89 (10) December 29, 2014 BBQ A buffalo meat tailgate party Texas pit BBQ a pig roast in South Carolina barbecued mutton chicken hearts in Peru pork in Korea.
90 (11) January 5, 2015 Comfort Food Chopped hogs head in Belize chitterlings pig uterus soup the world's oldest ice cream.
91 (12) January 12, 2015 Los Angeles: Spleen Soup and Sriracha Fried fish fins honey from Africanized bees the country's hottest sauce.
92 (13) January 19, 2015 Hawaii's Big Island: Eyeballs and Abalone Fresh water prawns abalone tuna eyeballs.

Season 14 - Delicious Destinations (Season 1) Edit

A spin-off series of half-hour episodes that focused on famed destinations' classic foods—where they came from, how they're prepared, and the best way to enjoy them. Focused on general fare and not bizarre foods.

# Air date Location Notes/Featured Bizarre Foods
1 (1) January 26, 2015 Athens Gyros and souvlaki, loukamades, spanakopita Greek yogurt.
Rating: 458,000 U.S. viewers [6]
2 (2) January 26, 2015 Paris Steak frites, croque-monsieur, artisan baguettes, buttery croissants, macarons and crepes.
Rating: 566,000 U.S. viewers [6]
3 (3) February 2, 2015 New York Mile-high pastrami sandwiches bagels and lox pizza by the slice American hamburger.
4 (4) February 2, 2015 London Traditional Sunday roast Yorkshire pudding pies `n' mash fish `n' chips.
5 (5) February 9, 2015 Florence Florentine steak, ribollita soup, cappuccino and gelato.
6 (6) February 9, 2015 Boston New England clam chowder and scrod, Boston cream pie and Parker House rolls.
7 (7) February 23, 2015 Barcelona Tapas and crema Catalana.
8 (8) March 2, 2015 New Orleans Po'boys, gumbo, oysters Rockefeller and bananas Foster.
9 (9) March 9, 2015 Tokyo Sushi and tempura.
10 (10) March 16, 2015 Munich Schnitzel, spatzle, knoedel and cake.
11 (11) March 23, 2015 St. Louis St. Louis-style BBQ, toasted ravioli, and gooey butter cake.
12 (12) March 30, 2015 Zurich Fondue and Swiss chocolate.
13 (13) April 6, 2015 Hong Kong Dim sum, congee and roast goose.

Season 15 Edit

# Air date Location Notes/Featured Bizarre Foods
93 (1) April 13, 2015 Kazakhstan: Hunting with Eagles & Milking Mares
94 (2) April 20, 2015 Taipei: Stinky Tofu and Iron Eggs Andrew visits Taipei, Taiwan and faces down stinky tofu in a mountains aid factory, learns the secret to turning eggs into hard-as-iron street food, and masters pulling the longest and strongest noodles.
95 (3) April 27, 2015 Rome: Porchetta, Pecorino and Pizza
96 (4) May 4, 2015 Dubai: Carp, Camel and Cocoons
97 (5) May 18, 2015 Cold Blooded Creatures
98 (6) May 25, 2015 Panama: Beef Lungs & Love Potions
99 (7) June 1, 2015 Ho Chi Minh City: Rat Hearts & Porcupine Parts Andrew travels to Ho Chi Minh City, Vietnam and while hitting the city streets at night, he feasts on sucking snails and duck tongues and on the outskirts of town he hunts for rice field rats, and gets a taste of farm-raised porcupine.
100 (8) June 8, 2015 Peruvian Amazon: Giant Rodents & Biting Ants
101 (9) June 15, 2015 San Antonio: Brains, Balls & Blood

Season 16 - Delicious Destinations (Season 2) Edit

# Air date Location Notes/Featured Bizarre Foods
14 (1) July 6, 2015 San Francisco Sourdough bread and Crab Louie.
15 (2) July 6, 2015 Jamaica Jerk chicken, mannish water soup, curry goat, Blue Mountain coffee and gizzadas.
16 (3) July 13, 2015 Atlanta Fried chicken, peach cobbler, soul food and sweet tea.
17 (4) July 20, 2015 Los Angeles Korean tacos and hot dogs.
18 (5) July 27, 2015 Mexico City Barbacoa, chicharrón and huarache.
19 (6) August 3, 2015 Warsaw Pierogi, zapiekanka and paczki.
20 (7) August 10, 2015 Dublin Smoked salmon, soda bread, stew, boxty, black pudding and Guinness.
21 (8) August 17, 2015 Amsterdam Bitterballen and haring.
22 (9) August 24, 2015 Montreal Poutine, smoked meat and hand-rolled bagels.
23 (10) August 31, 2015 Chicago Deep dish pizza and all-beef hot dogs, Chicken Vesuvio and Garrett Popcorn.
24 (11) September 7, 2015 Milwaukee Cheese curds, bratwurst, frozen custard and butter burgers.
25 (12) September 14, 2015 Miami Cuban sandwiches, fresh stone crabs and key lime pie.
26 (13) September 21, 2015 Buenos Aires Barbecued beef, chimichurri and dulce de leche.

Season 17 Edit

# Air date Location Notes/Featured Bizarre Foods
102 (1) September 28, 2015 Guatemala: Balls, Brains & Bull's Eyes Fresh bull testicle ceviche and possum Sunday dinner in Guatemala where ancient flavors are still alive.
103 (2) October 6, 2015 Croatia's Dalmatian Coast: Roasted Rodents & Stone Soup Ancient tastes in Croatia like roasted dormice and giant offal kebabs to baked rooster and grilled frog.
104 (3) October 13, 2015 Paris Reborn: Cow Heads, Caves & Pig Parts Mushrooms delivered to the presidential palace brined ham delivered to the presidential palace aging artisanal French cheese.
105 (4) October 20, 2015 Philadelphia: Shad Cakes, Krak & Kishke Cheese-steak and shad cake to turkey neck and pig liver in Philadelphia where pride brings good food.
106 (5) November 3, 2015 Oaxaca: Ant Tortillas and Grasshopper Tacos Winged ants, grilled intestines, grasshoppers and dried beef hearts enjoyed in Mexico's culinary capital.
107 (6) November 17, 2015 Amsterdam: Squealing Eels & Stroopwafels Unique re-inventions of traditional Dutch recipes in Amsterdam from goose krokets to insect-filled nuggets to smoked local eel and hollow pig head.
108 (7) November 24, 2015 Kansas City: Snoots & Spleens Jiggly pig snoots, spliced spleen, backyard-trapped woodchuck and world-class BBQ in Kansas City.
109 (8) December 1, 2015 Jerusalem: Kugel, Couscous and Kunafa Cow udder and veal brain to turkey balls and mullet roe.

Season 18 - Delicious Destinations (Season 3) Edit

# Air date Location Notes/Featured Bizarre Foods
27 (1) January 26, 2016 Memphis BBQ ribs and the Elvis sandwich.
28 (2) February 2, 2016 Philadelphia Cheesesteaks and stromboli
29 (3) February 9, 2016 Singapore Chicken rice and fish head curry.
30 (4) February 16, 2016 Twin Cities Walleye, Bundt cake and Jucy Lucy
31 (5) February 23, 2016 Manila Slow-roasted pork and chicken inasal.
32 (6) March 1, 2016 Providence Hot wieners, Johnny cakes, coffee milk, grilled pizza and Rhode Island clam chowder.
33 (7) March 8, 2016 Seattle Dungeness crab and teriyaki
34 (8) March 8, 2016 Lima Ceviche and ice cream with exotic tropical fruits
35 (9) March 15, 2016 Honolulu Kalua pig, shave ice, fish poke and Spam
36 (10) March 15, 2016 Marseille Beef stew and pizza.
37 (11) March 22, 2016 Tel Aviv Falafel, hummus and shawarma.
38 (12) March 22, 2016 Albuquerque Enchiladas and nut rolls
39 (13) March 29, 2016 Austin BBQ brisket, chili and chicken-fried steak.
40 (14) March 29, 2016 Bogota Stuffed pork and cheesy hot chocolate.
40 (15) April 5, 2016 Charleston Shrimp and grits, she-crab soup and barbecue
41 (16) April 5, 2016 Louisville Country ham, burgoo stew and derby pie.
42 (17) April 12, 2016 San Juan Puerto Rican lasagna.
43 (18) April 12, 2016 Houston Tex-Mex fajitas, Czech pastry and Cajun mash-ups.
44 (19) April 19, 2016 Lisbon Seafood, pork sandwiches and custard tarts.
45 (20) April 19, 2016 Sicily Fried street eats, cannoli and pizza.

Season 19 - Delicious Destinations (Season 4) Edit

# Air date Location Notes/Featured Bizarre Foods
46(1) October 4, 2016 Nashville Hot chicken chess pie biscuits smothered in gravy and barbecue.
47(2) October 4, 2016 Sydney Meat pies and Sunday roasts
48(3) October 11, 2016 Brooklyn Steak, New York-style pizza, Jewish pastries swirled with chocolate, cheesecake and Russian ravioli.
49(4) October 11, 2016 Rome Deep-fried artichokes spaghetti alla carbonara and pizza tonda.
50(5) October 18, 2016 Baltimore Blue crab pit beef Berger cookies.
51(6) October 18, 2016 Bangkok Tom yum goong soup, pad Thai, som tam and mango sticky rice.
52(7) October 25, 2016 Birmingham Fried catfish and hush puppies, barbecued chicken in sauce, fried green tomatoes and pie.
53(8) October 25, 2016 Managua Baho and vigaron
54(9) November 1, 2016 Pittsburgh Half-pound fish sandwich kielbasa, stuffed cabbage and pierogi French fries
55(10) November 1, 2016 Taipei Pork dumpling soup crab hot pot and tofu.
56(11) November 15, 2016 Cajun Country Boudin sausage crawfish gumbo and frog legs.
57(12) November 15, 2016 Ho Chi Minh City Loaded sandwiches and soups.
58(13) November 22, 2016 San Diego Fish tacos octopus tostadas Filipino chicken adobo So-Cal monster burritos and salad.
59(14) November 22, 2016 Dubai Meat kebabs and halwa
60(15) November 29, 2016 Cleveland Beer-battered fish, fried sauerkraut balls and a kielbasa sandwich with French fries.
61(16) November 29, 2016 Veracruz Chile relleno picaditas, vuelve a la vida and arroz a la tumbada
62(17) December 6, 2016 Tucson Sun-dried beef chimichangas bacon-wrapped hot dogs and raspados.
63(18) December 6, 2016 Seoul Stews buckwheat noodles sweet beef and fermented cabbage
64(19) December 13, 2016 Detroit Eastern shawarma soul food classics Motor City-style pizza and city chicken.
65(20) December 13, 2016 Edinburgh Scottish breakfast, peppery haggis, blue lobster and whiskey
66(21) December 20, 2016 Vienna Sachertorte, schnitzel and frankfurter sausage.
67(22) December 20, 2016 Santiago Asado a la Parrilla, Pastel de Jaiba and Chacarero.
68(23) January 3, 2017 Vancouver Spot prawns, sushi and king crab, Japadogs and salmon candy.
69(24) January 3, 2017 Budapest Stuffed cabbage goulash Transylvania chimney cake and a sponge cake trifle.
70(25) January 10, 2017 Bali Suckling pig, wok-fried rice and whole slow-roasted duck.
71(26) January 10, 2017 Copenhagen New Nordic style seafood, crown herring and pan-fried meatballs.

Season 20 Edit

# Air date Location Notes/Featured Bizarre Foods
118 (1) January 31, 2017 Lewis and Clark Trail
119 (2) February 7, 2017 Southern BBQ Trail
120 (3) February 14, 2017 Civil War
121 (4) February 21, 2017 Road Tripping Route 66
122 (5) February 28, 2017 Great Lakes
123 (6) March 7, 2017 The Pacific Coast Highway

Season 21 - Delicious Destinations (Season 5) Edit

# Air date Location Notes/Featured Bizarre Foods
72(1) April 18, 2017 Asheville BBQ pork rainbow trout fried chicken divine biscuits and red eye gravy.
73(2) April 18, 2017 Buffalo Wings, pepperoni pizza, cake doughnuts and meat and potatoes slathered in sauce
74(3) April 25, 2017 Venice Beef Carpaccio, tiramisu and cuttlefish
75(4) April 25, 2017 Milan Risotto, minestrone and panettone
76(5) May 2, 2017 Manhattan Pastrami on rye, black and white cookies, spaghetti with meatballs and smoked fish
77(6) May 2, 2017 Berlin Currywurst, Berliner jelly-filled doughnut and wiener schnitzel
78(7) May 9, 2017 Dallas Chicken-fried steak, pecan pie, tortilla soup and steak
79(8) May 9, 2017 Shanghai Hairy crab, pork-filled dumplings, rice wine-soaked chicken and scallion pancakes
80(9) May 16, 2017 Portland Lobster roll sandwiches, oysters, Italian sandwiches and whoopie pies
81(10) May 16, 2017 Osaka Okonomiyaki, octopus fritters and udon noodles topped with fried tofu
82(11) May 23, 2017 Santorini Tomato fritters, lamb fricassee and grilled octopus
83(12) May 23, 2017 Naples Pizza, pastries stuffed with ricotta and dried fruit, ragu and stewed octopus
84(13) May 30, 2017 St. John's Blue mussels, cod au gratin, moose stew and rabbit pie
85(14) May 30, 2017 Chiang Mai Coconut curry soup, sausage with pork and chile paste, fish roasted in banana leaves and minced pork salad.
86(15) June 6, 2017 Toronto BBQ pork, lobster, Jamaican flatbreads and butter tarts
87(16) June 6, 2017 Hanoi Sweet and sour snail soup, ground pork-filled breakfast crepes and sweet potato fritters topped with shrimp
88(17) June 13, 2017 San Antonio Puffy tacos, chalupa burger, brisket, barbacoa and stuffed quail
89(18) June 13, 2017 Oaxaca Mole negro sauce, Mayan-era tamales, crispy tortilla with pork lard and egg bread dunked in hot chocolate
90(19) June 20, 2017 Savannah Shrimp and grits, oysters in a half shell, crab bisque and barbecue stew
91(20) June 20, 2017 Dubrovnik Spit-roasted lamb and octopus salad, Dalmatia-style grilled fish.
92(21) June 27, 2017 Chengdu Hot pot and Mapo tofu, Kung Pao Chicken
93(22) July 11, 2017 Helsinki Crayfish boils and fish, reindeer meat and porridge pies
94(23) July 11, 2017 Mauritius Fried dumplings and handmade egg noodles, veggie-stuffed flatbread and curried swordfish
95(24) July 18, 2017 Hyderabad Potato pastries, fried bread, pancakes and meat and rice

Season 22 Edit

# Air date Location Notes/Featured Bizarre Foods
124 (1) July 25, 2017 Cowboy Life In Texas
125 (2) August 1, 2017 Daniel Boone's Wilderness Trail
126 (3) August 9, 2017 Magnificent Mississippi River
127 (4) August 15, 2017 Cajun Country Trail
128 (5) August 22, 2017 Discovering Columbus
129 (6) August 29, 2017 Paul Revere's Midnight Ride
130 (7) September 5, 2017 Florida's Conquistador Coast
131 (8) September 12, 2017 Yukon Gold Rush Trail
132 (9) September 19, 2017 The Mighty Erie Canal
133 (10) September 26, 2017 Vegas Road Trip

Season 23 - Delicious Destinations (Season 6) Edit

# Air date Location Notes/Featured Bizarre Foods
96(1) October 3, 2017 Mississippi Delta Catfish and hush puppies, oxtails and mud pie
97(2) October 3, 2017 Panama City Whole fish and plantains, ceviche and yucca fritters
98(3) October 10, 2017 Upper Peninsula Croatian chicken, Lake Superior whitefish and pasties
99(4) October 10, 2017 Brussels Belgian waffles, steamed mussels and fries.
100(5) October 17, 2017 Prague Pork knuckle, mushroom soup, plum pastries and dumplings.
101(6) October 17, 2017 Madrid Roasted piglet, fried calamari sandwiches and tapas
102(7) October 24, 2017 Cardiff Lamb stew with root veggies, seafood breakfast and cheesy toast
103(8) October 24, 2017 Baja Smoked tuna, fish tacos, Caesar salad, seafood cocktail
104(9) October 31, 2017 Antigua Guatemala Enchiladas, tamales, handmade confections and pockets of beans and plantains.
105(10) October 31, 2017 Marrakesh Pigeon-meat pies, beef and lentil dishes and whole lamb
106(11) November 7, 2017 Trinidad and Tobago Curried crab with dumplings, shark sandwiches and flatbreads
107(12) November 14, 2017 Reykjavik Salted cod and lamb hot dogs, skyr
108(13) November 14, 2017 Quito Fried pork and potato cakes, ceviche, roasted peanuts, fish soup
109(14) November 21, 2017 Beijing Breakfast pancakes, noodles, Peking duck, steamed buns and donkey sandwiches.
110(15) November 21, 2017 Cartagena Fried fish and egg arepas, fruits and seafood stews
111(16) November 28, 2017 Stockholm Herring, pea soup and pancakes, Jansson's temptation and cinnamon rolls
112(17) November 28, 2017 Jerusalem Shawarma, falafel, kubbeh and hummus, halva and bureka
113(18) December 5, 2017 Phnom Penh Grilled crab, beef salad, fish and noodle soup
114(19) December 5, 2017 Cape Town Sausage, stew, pie, Biltong jerky
115(20) December 12, 2017 Amman Goat and veggies, sumac-coated chicken, lamb and fava bean spreads.
116(21) December 12, 2017 Dominican Republic Whole roast pig, fried dough pockets.
117(22) December 19, 2017 Mumbai Deep-fried fish and prawns, goat over rice and vegetarian dishes, puffed rice salad, potato mash-ups.
118(23) December 26, 2017 Oslo Reindeer steak and cured salmon, sheep and heart-shaped waffles
119(24) December 26, 2017 Key West Conch fritters, coconut pink shrimp and hogfish sandwiches, Cubanos and Key lime pie

Season 24 - Delicious Destinations (Season 7) Edit

# Air date Location Notes/Featured Bizarre Foods
120(1) January 16, 2018 The Hamptons
121(2) January 23, 2018 Queens
122(3) January 30, 2018 Chicago: A Second Bite
123(4) February 6, 2018 Door County
124(5) February 13, 2018 Washington, D.C.
125(6) February 20, 2018 Chesapeake Bay
126(7) February 27, 2018 Boston: A Second Bite
127(8) March 6, 2018 Cape Cod
128(9) March 13, 2018 Jersey Shore Pork roll
129(10) March 20, 2018 New Jersey
130(11) March 27, 2018 Kansas City
131(12) April 3, 2018 Denver
132(13) April 10, 2018 London: A Second Bite
133(14) April 17, 2018 Scottish Highlands
134(15) April 24, 2018 Nova Scotia
135(16) May 1, 2018 Quebec City
136(17) May 8, 2018 Porto
137(18) May 15, 2018 Frankfurt
138(19) May 22, 2018 Tuscany
139(20) May 29, 2018 Genoa
140(21) June 5, 2018 Emilia-Romagna
141(22) June 12, 2018 Paris: A Second Bite
142(23) June 19, 2018 Lyon
143(24) June 26, 2018 Alsace

Season 25 Edit

# Air date Location Notes/Featured Bizarre Foods
134 (1) January 23, 2018 The Paul Bunyan Trail
135 (2) January 30, 2018 The Jesse James Trail
136 (3) February 6, 2018 Germany's Route 66
137 (4) February 13, 2018 Italy's Amalfi Coast
138 (5) February 20, 2018 Napoleon's March Through Poland
139 (6) February 27, 2018 America's First Revolution Trail
140 (7) March 6, 2018 Aztec Routes of Mexico

Season 26 Edit

# Air date Location Notes/Featured Bizarre Foods
141 (1) July 3, 2018 The Pony Express
142 (2) July 10, 2018 William Wallace's March Through Scotland
143 (3) July 17, 2018 Captain Cook and the Ancient Hawaiians
144 (4) July 24, 2018 WWII Battle of the Bulge
145 (5) July 31, 2018 The Saint James Way in Spain
146 (6) August 7, 2018 North Carolina's Moonshine Highway
147 (7) August 14, 2018 The Underground Railroad

Season 27 - Delicious Destinations (Season 8) Edit

# Air date Location Notes/Featured Bizarre Foods
144(1) August 21, 2018 Montevideo
145(2) August 28, 2018 Guayaquil
146(3) September 4, 2018 Bermuda

A DVD set (2 discs) called Bizarre Foods with Andrew Zimmern: Collection 1 was released on January 8, 2008. It includes the following episodes:

  • Morocco
  • Spain
  • Philippines
  • Ecuador
  • New York City
  • United Kingdom
  • America's Gulf Coast
  • Mexico

A second DVD set (2 discs) called Bizarre Foods with Andrew Zimmern: Collection 2 was released on October 7, 2008. It includes the following episodes:

2019 ‘Ilima Awards Restaurants: D-H

Meat lovers will be in heaven sampling the 22-ounce, 30-day-dry-aged, bone-in rib-eye, as well as offerings of T-bone, porterhouse, New York and filet mignon. The restaurant keeps a strong local presence with locally raised grass-fed Kunoa Cattle beef and local pork, plus a wide array of produce that shows up in salads and sides of mushroom flambes, sweet Maui onion soup, and more. &mdash Waikiki Beach Marriott Resort & Spa, 2552 Kalakaua Ave. 931-6280. Dinner. $$-$$

Your taste buds will never be bored at this Burmese venue. Food is fresh, full-bodied in flavor and satisfying &mdash and there&rsquos something for everyone. Start off with pupu of Burmese samusas, fried dumplings filled with potatoes and other veggies, or deep-fried tofu stuffed with a mix of vegetables. Move on to Dagon&rsquos famous green tea-leaf salad, bursting with bright flavors and textures from peanuts, toasted split peas, fresh greens, garlic and fermented tea leaves. If you like comforting, try a curry, mild or spicy, with any and all types of meats, or have a veggie version. There are noodle preparations and stir-fries galore, tossed with marinated meats or done up vegetarian. &mdash 2671 S. King St., Moiliili 947-0088. Dinner closed Tuesdays. $

Dana&rsquos Restaurant and Catering

Dana&rsquos offers three ways to dine on Filipino and all-American fare, serving people who want their food quickly (buffet), those with time for an a la carte meal, and those who want to party kamayan style, which means getting one&rsquos hands dirty in a boodle fight over food spread out over the table. Everything from rice to pancit and your choice of grilled meats, pork adobo or seafood is meant to be grabbed by hand and devoured. It&rsquos a playful way to dine with family and friends. &mdash 94-235 Hanawai Circle 677-2992. Breakfast, lunch, dinner. $

The bar is a dominant feature in this bright, contemporary space, but this is far more than a bar. You&rsquoll see families with young children, parties of large groups, couples on dates. … Chef Ed Choi Morris&rsquo menu of contemporary Korean fare covers a wide swath. Try the bulgogi bowl, a mound of the grilled beef over rice with sweet onions and a soft-cooked egg, or Morris&rsquo kalbi, with its melt-in-the-mouth quality. Also popular: Duck Butt Chicken (that&rsquos where the &ldquoDB&rdquo comes from), a fried Cornish hen with a sprightly dry rub and the duck-fat fried rice. &mdash Kapolei Commons, 4550 Kapolei Parkway 376-0885. Lunch, dinner, late night. $

This is truly a plate-lunch place, but Dean&rsquos stands out for its quality, consistent throughout the years. Dean Mishima delivers a popular teri steak that&rsquos truly steak, perfectly cooked and always tender, pulehu rack of lamb and renowned ahi cakes filled with chunks of fish and topped with aioli. A creamy mac salad or crisp tossed salad, complete with tendrils of carrots and beets, are perfect accompaniments on the plate. Find also healthful options that conform to Blue Zone standards, such as fresh fish, tofu steak with lomi ogo tomato, or a Maui taro burger, to name a few. &mdash 45-270 William Henry Road, Kaneohe 247-1300. Lunch, dinner (closed Fridays and Saturdays). $-$

Diamond Head Market & Grill

This place has a triple personality &mdash takeout window service outside, grab-and-go prepared foods inside and a bakery famous for its scones. To begin, the upscale plate lunches are a cut above &mdash give a try to favorites such as the char siu pork or chicken, tender and lively in their Chinese-fusion redness the grilled ahi steak or the grilled portobello kalbi-kim chee fried rice or the Gorgonzola bacon burger. Inside the market you might find turkey potpie, beef stroganoff, a salad topped with thin slices of lamb, lasagna &mdash all with an upscale culinary vibe. The bakery is known for its moist blueberry cream cheese scones, but beyond that there&rsquos a scone schedule of daily specials that rotate through banana, apple, pineapple and cranberry-orange varieties. Also to-die-for: cakes, cookies, brownies, bread puddings and more. &mdash 3158 Monsarrat Ave. 732-0077. Breakfast, lunch, dinner. $-$

The idea of this izakaya cafe &mdash founded by Kevin Aoki, son of Benihana founder Rocky Aoki &mdash is to meet the expectations of modern diners in search of fresh flavors combined with artistry. The restaurants in Waikiki and Kaka­ako specialize in casual Japanese fare with a Latin twist, served in a lively, sophisticated environment. The mix of hot and cold specialties includes sushi, wafu garlic steak, mahimahi nanbanzuke, lobster tempura, firecracker shrimp tempura and more. No-rice rolls for the carb averse include the Emperor Roll with tuna, salmon, crab, shrimp and avocado, rolled in nori then panko-fried. &mdash 1009 Kapiolani Blvd. 591-0101. Royal Hawaiian Center, Waikiki 922-3323. Lunch, dinner, late night. $

This isn&rsquot a fancy place, but it&rsquos stimulating, with heavy rock, ska and reggae on the sound system, a tattooed clientele and seats covered with the images of counter- culture icons such as Jim Jarmusch, Bob Marley … and Iz. In a place where vegans and carnivores can exist side-by-side, try a vegan or grass-fed burger, vegan citrus &ldquospareribs&rdquo or chili moco with vegan or beef patty options. Breakfast of French toast, pancakes or a pesto scramble is served all day and into the night. And there is a full bar. &mdash 42 N. Hotel St., Chinatown 533-2328. Breakfast, lunch, dinner, late night. $

Forget about pedestrian ham and cheese. Cook/owner Justin Parvizimotlagh gives sandwiches the royal treatment &mdash they are like gourmet plated dishes reassembled in a roll. Take the short rib torta. Break through the crunch of baguette to the long-braised, well-seasoned beef, layered with chorizo, Oaxaca cheese sauce, roasted poblanos, tomatillo salsa, pickled ribbons of carrot and refried beans. It is achingly delicious. Parvizimotlagh works wonders with accents like pesto and bacon jam &mdash which he uses to transform the old Italian sub into something light, yet hearty. Veg selections like the Almond Joy are just as meaty with kale, avocado and almond &ldquoricotta.&rdquo The original Kaimuki location is the definition of a dark hole in the wall, while the new Kakaako space is airy and light-filled. Menus differ, so try both. Besides being a wink to the British noble who gave the sandwich its name, and Hawaii&rsquos old moniker, EARL is an acronym for Eat a Real Lunch. Which is definitely what you do here. &mdash 400 Keawe St., Kakaako 744-3370. 1137 11th Ave., Kaimuki 200-4354. Lunch, dinner. $-$

Memories of growing up on Maui, and the multicultural influences of its plantation cooking heritage, inspired Roy Yamaguchi to open this restaurant. It is a tribute to early restaurateurs like Peter Fernandez, who formalized this homey, roots-style cookery with influences from Hawaii to China to Portugal. Dishes include pipikaula, kiawe-smoked Sichuan ribs and 1849 spicy ramen with pork belly and shrimp dumplings in a sesame broth. &mdash International Market Place, Waikiki 924-1849. Lunch, dinner. $-$$

Husband-and-wife team Gabriel and Tormy Taveras started this permanently parked food truck so they could eat the Latin flavors they missed so much (she is Venezuelan, he is Puerto Rican, they met in Caracas) and as a business for Tormy&rsquos mother, Mireya Alvarez. Mireya oversees the menu of mainly Venezuelan specialties, made largely from her recipes. Order street food like the patacon (a sandwich that includes flattened fried green plantains) and tequenos (cheesy bread fingers) or get hearty plates like the pabellon criollo &mdash a flavorful combo of shredded beef (carne mechada), rice, black beans and sweet plantains. Don&rsquot leave without an empanada &mdash a thin, crisp pastry filled with shredded beef, beans, cheese or all of the above. Take your food to the deck and have fun with the slew of sauces such as garlic and guasacaca, a mix of avocado and cilantro. &mdash 423 Kamakee St., Kakaako 725-7803. Lunch, dinner. $

The pork adobo fried rice omelet, invented by co-owner Elena Butuyan some 40 years ago for the Filipino restaurant, is still a huge seller. The Triple D, a combination of the lechon special and pork adobo fried rice, has become another signature dish since 2014, thanks to Guy Fieri of The Food Network series &ldquoDiners, Drive-Ins and Dives.&rdquo Classics like pork guisantes and shrimp sarciado are well done. To taste all the authentic dishes, go for Elena&rsquos extensive daily buffet. &mdash 94-866 Moloalo St., Waipahu 676-8005. Breakfast, lunch, dinner. $-$

Encore fills a niche in Chinatown, with an affordable, hip menu of designer tacos, burritos and bowls complemented by a wide variety of mezcal and tequilas, along with a decent smattering of craft beers. Wedged into a long, narrow space on Hotel Street, the spot has a casual, social vibe, making it easy to drop in solo or with a pack of friends. The extravagant tortaguesa burger and Mexican street corn are standouts. Street-size tacos are sold individually, so diners can eat as much or little as they wish &mdash it&rsquos all good. (Try the veggie option if you&rsquore eating healthy.) &mdash 10 N. Hotel St. 367-1656. Lunch, dinner, late night. $

This longtime family-run hole-in-the-wall has a sumo theme, with the offer to sumo size any plate for $8 more. Those plates are a mix of local, Japanese and Okinawan specialties, so you&rsquoll find favorites of loco moco and mochiko chicken along with goya champuru (Okinawan pork and bitter melon) and taco rice. The mochiko chicken was immortalized as a Blue Plate Special in Saveur magazine in 2014. Other favorites include a tatami sashimi plate and a particular Hawaii specialty, deep-fried turkey tails. The small dining room seats about 25, but fills up quickly at lunchtime. Most customers know the drill, simply poking their heads in the door to be counted, and patiently waiting their turn. &mdash 232 Kalihi St. 847-6467. Breakfast, lunch. $

Diners eat with their hands here, using injera, a spongy flatbread, as both plate and fork as they dig into traditional stews, or wat, flavored with barbere, a mixture of chili and other spices. Much Ethiopian cuisine is plant-based, so vegetarians and vegans will find plenty of options, such as lemlem &mdash braised mushroom, tomato and kebe (spiced butter). But meat lovers have much to choose from, too. Consider lamb tibs, the meat seasoned with onions, garlic, ginger, rosemary and kebe. &mdash 1112 Smith St. 725-7197. Dinner. $

The key to the spirit of this bakery is in the name, &ldquoboulangerie,&rdquo which indicates a devotion to the art of bread. You will find some delightful sweets &mdash the scones are especially pillowy and a gateau with mascarpone and coffee is a new point of pride &mdash but Fendu seems most serious about European- style breads, from French sourdough to weekend specials such as bossola, an Italian sweet bread, and bostock, French brioche. Mini-meals come in the form of pizzas and sandwiches (basil pesto panini and curried chicken salad on onion bread are favorites). &mdash Manoa Marketplace 988-4310. Breakfast, lunch, early dinner (except Sundays). $

This bustling open-air eatery offers more than a dozen types of pies all fired in a brick oven. A decadent mushroom pizza eschews tomato sauce for a garlic-cream base and is topped with truffle cheese, roasted mushrooms, roasted tomatoes, truffle oil and arugula. Each pizza features an addictive, slightly chewy crust (gluten-free dough available). More serious entrees range from shrimp and penne alla vodka to braised short ribs osso bucco with crispy polenta, roasted wild mushrooms and Chianti demiglace. &mdash International Market Place, Waikiki 892-2993. Lunch and dinner. $-$$

Food Company Market & Cafe

Jason Kiyota started his career at the Food Company, but after culinary studies at Kapiolani Community College and food studies abroad, returned to offer upscale evening dining in this shared casual space. His menu merges classic French technique with global influences to create modern ethnic cuisine that avoids the fog of some fusion cuisine. You&rsquoll have to return many times to try all the dishes that tempt, such as a langoustine and wild mushroom risotto and lavender-scented duck breast. Kiyota&rsquos year in Thailand is reflected in dishes such as Thai chili-garlic clams. BYOB is encouraged. &mdash Enchanted Lake Center, 1020 Keolu Drive, Kailua 230-2333. Dinner. $

Fook Yuen Seafood Restaurant

Maine lobster and Dungeness crab can be prepared six ways here, from steamed to stir-fried with choice of garlic and butter, ginger and green onion, pepper and salt, black bean or egg white sauce. Other favorites at this seafood-centric McCully fixture include prawn and shrimp plates. Those who don&rsquot want seafood can opt for a full range beef, pork or vegetable dishes, plus noodle and rice dishes made to be shared family-style. Fook Yuen also has an all-you-can-eat lunch buffet and set dinner menus. Reservations are a must. &mdash McCully Shopping Center, 1960 Kapiolani Blvd. 973-0168. Lunch, dinner, late night (until 3 a.m.). $-$

When you&rsquore ready for a shopping break, Bloomingdale&rsquos third-floor, in-house restaurant offers the perfect respite with upscale soup, salads and sandwiches such as a crab bouillabaisse with chili broth and kaffir lime Ocean Salad with lobster, poke and shrimp or burger of grass-fed wagyu with avocado, umami mayo and greens on brioche. Forty Carrots is also well known for its fresh-squeezed juices and frozen yogurt. &mdash Bloomingdale&rsquos, Ala Moana Shopping Center 800-3638. Lunch, dinner. $

Fresh Catch has some of the best seafood plate lunches on the island, so good that they nearly overshadow the large selection of quality-made poke. Chef, owner and St. Louis grad Reno Henriques has a daily menu with specials that offer something different throughout the week. Favorites include baked furikake salmon, ahi katsu and crab-stuffed ahi roll. Bring a big appetite because each plate is loaded. Don&rsquot forget to add a side of poke. Partiers can take advantage of a catering menu that includes seafood platters. &mdash 3109 Waialae Ave., Kaimuki 735-7653. 45-1118 Kamehameha Highway, Kaneohe 235-7653. Lunch, dinner. $-$

Kushikatsu, a Japanese style of deep-fried skewered meats and vegetables, is the specialty here. An extensive menu runs from the traditional (chicken katsu) to the more creative (wiener katsu &mdash come to think of it, this sounds similar to a deep-fried hot dog that you could get at a Texas state fair). If a stack of deep-fried foods sounds hazardous, try an option such as a smashed cucumber pupu or one of a variety of salads. Other izakaya-style dishes include beef tataki, mentai ahi poke, simmered pork belly, yakisoba and a rolled omelet. &mdash 2065 S. King St. 955-0738. Dinner, late night. $-$

The next generation in yakiniku is a buffet in the all-you-can-eat sense, but you don&rsquot have to fetch &mdash a server will take your order. To keep gluttony at bay, only a limited number of plates may be ordered at a time. About 27 meat-centric items are on the lunch menu, and 35 items at dinner, including plain or marinated beef, chicken, seafood and pork belly, with a handful of soups and sides. There&rsquos no taking food home, and you have a two-hour window to finish eating. Macaron ice cream sandwiches can be purchased to-go only. &mdash Ala Moana Center Hookipa Terrace 944-5227, and Pearlridge Center 487-9135. Lunch, dinner, late night. $$

Roy Yamaguchi reinvents himself once again with Goen, a casual, comfortable spot in the midst of a busy shopping area in Kailua. The dishes bear the Yamaguchi touch when it comes to fresh flavors and crisp, colorful presentation, but the open-air spirit of the restaurant gives it a more neighborhood feel than the fancier Roy&rsquos restaurants. The menu is described as &ldquoPan-Asian/American with a Hawaii twist,&rdquo covering such dishes as Point Break Poke, a Japanese chirashi- style bowl with a scoop of ahi poke a lovely salmon fillet with kalbi glaze, served over hijiki rice filet mignon, with a chimichurri sauce made with shishito peppers and Goen House Noodles, a rice noodle soup with the unusual touch of opo squash. &mdash Lau Hala Shops, 573 Kailua Road 263-4636. Lunch, dinner, happy hour, weekend brunch. $-$$

Golden Duck draws a crowd for its affordable, reliable, no-fuss Chinese fare: Cake noodles, egg rolls, sweet-and-sour pork, crispy gau gee are all there. True to its name, several duck options are offered: roast duck, stewed duck with bitter melon and Peking duck, among others. Seating is a combination of diner-style booths and tables for larger parties. &mdash 1221 S. King St. 597-8088. Lunch, dinner. $

Golden Pork Tonkotsu Ramen Bar

Japanese restaurant operator Ikka Dining International brought a pop art-meets-Japan sensibility to this small space where tonkotsu broth is the star of the menu. Golden Pork&rsquos ramen is addictive for those with a taste for rich pork broth. Made through a lengthy reduction process from pork and pork bones, it&rsquos everything a tonkotsu lover could ask for &mdash opaque, creamy and savory. Variations with black garlic oil and spicy red miso are also available in soup or dipping styles. Rice bowls topped with char siu, chicken teriyaki or sukiyaki are other options, as are side orders of gyoza, chicken karaage and pork buns. &mdash 1279 S. King St. 888-5358. Lunch, dinner. $

This longtime restaurant is a go-to for those hungry for souvlaki, moussaka, gyros and baklava &mdash all those classic Greek favorites. Vegetarians can turn to the hearty &ldquoVege&rdquo plate that features baba ganoush, hummus, pita bread, stuffed grape leaves, falafel and a salad. The gyro, meanwhile, offers a generous helping of lamb and beef strips, pita bread and a creamy tzatziki sauce. The added charm here is an outdoor seating area with a pretty marina view. &mdash Koko Marina Center, 7192 Kalanianaole Highway, Hawaii Kai 396-8441. Lunch, dinner. $-$$

Wood from the strawberry guava tree (an invasive species) is used to smoke everything from duck to butterfish, infusing them with a subtle, slightly sweet flavor. Scott Shibuya, owner of the Kalihi spot, plans to open a second location in Kapahulu by the end of the year, and he sets up at two weekly farmers markets in Kailua and Honolulu. His top seller is spicy pork, with kalbi a close second there are also chicken, hamburger steak and salmon. Even the chili, omelets and loco moco have that smoked flavor. The simple pork burger, made from spicy or mild pork, is so juicy and savory, it doesn&rsquot even need ketchup. Items are sold in plate lunches, bowls or catering platters. Certain items, like whole turkeys, are available in bulk from the freezer. &mdash 1637 Republican St., 351-0003. Lunch. $

This humble institution reflects the okazu-ya dining tradition unique to Hawaii, one that is slowly disappearing. It originated in the plantation era when Japanese housewives earned extra money selling small side dishes to field workers. Here, diners can choose from an extensive array of dishes sold in small quantities or by the piece. Selections on view for the picking include homey favorites such as nishime, garlic chicken, chow fun, tempura, pinakbet, lumpia, shoyu chicken, char siu fried rice, pork long rice, corned beef hash and shoyu hot dogs, to name a few. Bentos are also available. No matter which way you go, it&rsquos all about a generous helping of local soul food at a bargain price. &mdash 1512 Gulick Ave. 847-1461. Breakfast, lunch. $

Does this happen to you a lot? You&rsquore in a group and no one can decide what to eat, except that they want a lot. Gyu-Kaku is a great option. The restaurant leans Japanese, but those who choose to cook their own on tabletop grills can order meats and veggies a la carte and flavor them as desired. Those on special diets can go low-carb without rice or noodles, or vegetarian, or high-protein. Depending on location, you might find set courses, an all-you-can-eat menu or bibimbap pots. Be prepared for a wait, though. Reservations are for large parties only, so there tends to be a line. &mdash Multiple locations. Lunch, dinner. $

This neighborhood favorite never fails to deliver on quality and consistency. The pho is phenomenal, the hot, rich, filling broth the result of simmering marrow-filled bones, brisket, flank steak and fresh herbs overnight. It&rsquos served with rice noodles, slices of rare or cooked beef, tendon and tripe, and comes with a side of bean sprouts, basil and chili pepper. Another customer favorite is the Imperial Rolls &mdash imitation crab, ground pork, long rice, vegetables and spices wrapped in rice paper and deep-fried. A vegetarian version is available with with tofu, yams, mung beans and potatoes. Try the creme de menthe parfait to wrap up your meal on a sweet, minty note. &mdash 1140 12th Ave., Kaimuki 735-7581. Lunch, dinner. $

Haleiwa Joe&rsquos Seafood Grill

The two Joe&rsquos locations offer different dining experiences &mdash the North Shore landmark with its just-off-the-beach casual vibe the Haiku Gardens location with a more formal special occasion feel given its beautiful, lush surroundings. At either spot, cover a huge appetite with a 24-ounce prime rib. Lighter seafood selections showcase fish caught right off Haleiwa. For dessert, the Paradise Pie scores high, a mound of Kona coffee ice cream on an Oreo cookie crust. &mdash 66-011 Kamehameha Highway, Haleiwa 637-8005. 46-336 Haiku Road, Kaneohe 247-6671. Lunch, dinner. $$

The humble hot dog is presented with refreshing color and class at Henry Adaniya&rsquos casual Kakaako eatery. The dogs here are, well, haute. The Chicago Dog is the basic, true to Adaniya&rsquos roots in the Windy City, with its bright green dressing, pickles and snappy natural casing. Ramp up with the Hawaiian, Portuguese sausage with mango mustard and pineapple relish or the bacon-wrapped, fried Fat Boy. Daily specials include rabbit, lobster, boar, buffalo and lamb sausages. You&rsquoll also find french fries, onion rings, mac and cheese and tropical drinks. &mdash Salt at Our Kakaako, 324 Coral St. 532-4265. Lunch, happy hour. $

HASR (Highly Allocated Spoiled Rotten) launched as a wine shop, then expanded into a bistro operation to give wine lovers a place to enjoy their bottles with a mix of classic and comfort cuisine such as charcuterie, escargot, osso bucco, pot roast and burgers. The menu offers a full range of appetizers, soups, salads and desserts as well. The adjacent HASR Wine Co. features about 900 labels and holds free wine tastings Tuesdays and Fridays. Bottles can be purchased and consumed at the bistro with no corkage fee. Live entertainment on Fridays and Saturdays features top Hawaii performers such as Danny Couch, Herb Ohta Jr. and Jon Yamasato. Available for private lunches for 10 or more with 48-hour notice. &mdash 31 N. Pauahi St. 533-4277. Dinner. $$

The same hau trees that shaded author Robert Louis Stevenson 130 years ago provide a pleasant setting for diners today. Food, history and nature converge at this open-air, ocean-view restaurant. Wake up to a choice of such morning faves as corned beef hash and eggs or try one of six eggs Benedicts, including the Super Kaimana stacked with filet mignon, foie gras-infused mushroom spread and lobster. Evening draws range from lobster crabcakes with red curry sauce to an island beef sampler plate, including a petite filet with port wine glaze and bearnaise, strip loin with maitre&rsquod butter, and bone-in rib steak or shank in vegetable au jus. &mdash New Otani Kaimana Beach Hotel, 2863 Kalakaua Ave. 921-7066. Breakfast, lunch, dinner. $$

Helena&rsquos is a no-brainer when you want tried-and-true Hawaiian food &mdash lomi salmon and poi, laulau, chicken long rice, kalua pork and fried butterfish collars. Other must-tries here are the tripe stew, short ribs pipikaula-style and luau squid. Helena&rsquos has been open since 1946, a family-owned business built on the values of hard work, perseverance and passion. The mom-and-pop founded by Helen Chock won a James Beard Foundation Award as a Regional Classic in 2000, and is now run by her grandson Craig Katsuyoshi. &mdash 1240 N. School St., Kalihi 845-8044. Lunch, dinner (Tuesdays-Fridays). $-$

Herringbone, part of a restaurant family with locations that include La Jolla, Calif., and Los Cabos, Mexico, offers a coastal &ldquofish meets field&rdquo concept that focuses on the ocean&rsquos bounty. The restaurant opened in the International Market Place in 2017, and has found its niche with Honolulu diners, turning out fresh, good-looking plates, with trendy, bar-friendly items such as spicy Brussels sprouts embellished with mac nuts and crispy Thai chilies, local-catch fish tacos, and showy dinner options including king salmon and a fresh-catch entree, along with steak, scallops or filet mignon. It&rsquos bright and airy, with furniture in earthtones, hanging planters and a retractable ceiling over a portion of the dining room. &mdash International Market Place, Waikiki 797-2435. $$-$$

Carlos Jorge would be the first to tell you his sandwiches aren&rsquot bargains. You&rsquoll pay $13 to $14, but that&rsquos due to the quality of locally sourced ingredients and exacting &mdash and often lengthy &mdash cooking techniques. There&rsquos a reason the word &ldquocraft&rdquo is part of the name. Favorites: Shorty&rsquos Rib sandwich, short ribs from Kauai&rsquos Makaweli Ranch slow-cooked for 12 hours and served with watercress and horseradish cream the HI Ball, meatballs made of beef, veal and pork, in marinara sauce with provolone cheese and the Enchanted Forest, open-faced flatbread with mushrooms, broccoli, blue cheese, arugula and pesto. The menu also includes soup, salads and pour-over coffee. &mdash Keauhou Lane, 516 Keawe St., Kakaako 379-1842. Lunch, dinner (Saturdays only). $

The Hideout, in the boutique Laylow Hotel, shares the hotel&rsquos cool, retro Hawaii vibe. Open-air seating, fire pits for evening get-togethers and nightly music reinforce a social vibe. The menu features fresh fusion twists, such as tacos with BBQ chicken and kochujang aioli, or a Piggy Marley sandwich of pork belly and wagyu beef with a fried egg and ginger- soy sauce. Flatbreads and pupu of crispy pork belly and ahi tuna tataki are great to share with friends at pau hana time. Great breakfast omelets and Sunday brunch also await with such a la carte options as machego and truffle flatbread, smoked salmon toast and a cheese and charcuterie board. &mdash Laylow Hotel, 2299 Kuhio Ave., Waikiki 628-3060. Breakfast, lunch, dinner, late night, Sunday brunch. $-$$

The Hawaiian standards are all part of the Highway Inn repertoire &mdash laulau, kalua pork, squid luau, chicken long rice &mdash but why stop there? Dig deeper into the luau legacy for creamy butterfish collars in gravy, earthy salt beef and watercress, smoky pipikaula and more. The original Waipahu location is more wedded to tradition, with the Kakaako location offering a larger menu with a more contemporary vibe. At breakfast here, try the kalua pork eggs Benedict with Red Dirt Gravy or poi pancakes and ube sauce. For lunch, perhaps the fish tacos with sweet potato and taro chips. At dinner, go audacious with a loco moco that has a laulau as its base and lomi salmon on top. Find craft cocktails, craft beer and wine at Kakaako as well. Highway Inn also manages the lunch concession at Bishop Museum. &mdash 94-226 Leoku St., Waipahu 677-4345. Salt at Our Kakaako, 680 Ala Moana Blvd. 954-4955. Breakfast, lunch, dinner. $

It would take regular visits all year long to get through this extensive menu of fresh, tasty Indian and Nepali cuisine. Starters of fried and steamed dumplings encase vegetarian and meaty fillings rich with flavor. A tandoor oven turns out all manner of marinated seafood, lamb, beef and chicken, while basmati rice is offered in numerous preparations. Meanwhile, curries are bountiful enough to make the head spin: Consider Himalayan, Madras, creamy Bhuna and Korma styles that deliver to any and all palates. Preferences run from mellow to spiced to spicy hot, prepared with seafood, lamb, chicken and vegetable options. Vegan eaters have countless choices as well, including such items as dal (lentil stew), tandoori eggplant and veggie fritters, plus much more. &mdash 1137 11th Ave., Kaimuki 735-1122. Lunch (Tuesdays-Fridays), dinner. $

At this tonkotsu ramen specialist, bowls of the rich pork broth and thin Japanese noodles can be ordered in small, medium or large sizes, in shio (salt), shoyu, miso or spicy miso flavors. Dipping-style tsukemen is an option. The signature toroniku (pork cheek) here explodes with flavor, yet the texture is soft to the point of melting in your mouth. Requisite sides such as gyoza and marinated, soft-cooked eggs are offered, as are combinations with rice bowls, salad or loco moco. &mdash 801 Kaheka St. 941-1101. Mitsuwa Marketplace, International Market Place, 2330 Kalakaua Ave. 664-0736. $-$

Honolulu Museum of Art Cafe

A courtyard waterfall and lush greenery create a relaxed atmosphere at this open-air museum cafe. Take in artist Jun Kaneko&rsquos stately sculptures while dining on a contemporary array of salads, sandwiches and entrees. Start with the refreshing ginger lemonade and an order of fresh burrata cheese, followed by elegant entree-style salads and sandwiches, such as curried turkey or pepper-crusted ahi salads and portobello or Italian flatbread sandwiches. For dessert, indulge in the rich chocolate pot de creme. Museum supporting and contributing members receive a 10 percent discount. &mdash Honolulu Museum of Art, 900 S. Beretania St. 532-8734. Lunch, Sunday brunch (closed Mondays). $

Hughley&rsquos Southern Cuisine

This is a go-to for straightforward Southern food. From ribs to brisket to fried catfish, chicken and pork chops, food is cooked to satisfying perfection. Round out your plate with sides such as collard greens, hush puppies, red beans and rice, fried okra and mac n&rsquo cheese. For dessert, try classics such as peach dumplings and sweet potato pie. &mdash Aiea Town Square, 99-080 Kauhale St. 380-4200. Lunch, dinner (closed Mondays). Also: Lunch served at Pioneer Plaza, 900 Fort Street Mall. Weekdays. $

You can always count on Hy&rsquos for consistency. For 40-plus years this local favorite has delivered high-end steak dinners in an elegant dining room with tuxedo-clad servers who really know their stuff. Start with classics like oysters Rockefeller, onion soup gratinee or king crabcakes with pistachios and basil. A full range of entrees runs from bouillabaisse to herb-roasted Jidori chicken. The point is the steaks, though, and you can have your choice of cut, size and sauce. The big daddy is the 34-ounce porterhouse at $125. Slow-roasted prime rib is another popular option. &mdash 2440 Kuhio Ave., Waikiki 922-5555. Dinner. $$

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