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Korean-Style Barbecue Beef Short Ribs Haven Point Provisions & Spirits at Sonesta Irvine | Irvine, Calif.
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Big Fat Cream Puff Ophelia’s Pizza + Bar | Nashville, Tenn.
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The Crunchified® Burger That Started it All Bobby’s Burgers by Bobby Flay | Based in Charlotte, N.C.
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Not Your Grandma’s Lasagna Rollati Ristorante | San Jose, Calif.
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Creative Riffs on the Katsu Sandwich Craze Mr. Tuna & Bar Futo | Portland, Maine In Collaboration with the Alaska Seafood Marketing Institute
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Tropical Tipple Set Ablaze Cariño | Chicago
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Filipino Fried Chicken Immigrant Food | Washington, D.C.
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Fruit-Forward Cold Foam Friendly’s Restaurants | Based in Wilbraham, Mass.
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Rib Legacy The Village Tap | Fort Wayne, Ind.
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Sipping Summer With a Tomato Martini Oak at Fourteenth | Boulder, Colo.
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A Step Up From the Simple French Fry Tupelo Honey | Based in Asheville, N.C. In Collaboration with the Idaho Potato Commission
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Tuna Tostada With a Zesty Twist Anemel | Benton Harbor, Mich.
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Serving a Slice of “Swicy” Donatos Pizza | Based in Columbus, Ohio
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Sushi Amplified with Big, Bold and Loud Flavor Rock N Roll Sushi | Based in Mobile, Ala.
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Sweet and Savory Blue Cheese Cannoli Cyrus | Geyserville, Calif.
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A Butterfly Pea Cocktail With Science Flair Michael’s on Naples | Long Beach, Calif.
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A Maritime Spin on Mole El Naranjo | Austin, Texas
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The Ultimate Rib Fest Woods Hill Pier 4 | Boston
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The “Poultrygeist” Chicken Salad Sandwich Kinship Butcher & Sundry | Atlanta
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The Best-Selling Benedict Stationairy | Nashville, Tenn.
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Tuna Tartare in All Its Tasty Simplicity Hank’s Seafood Restaurant | Charleston, S.C.
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Duck Fat-Fried Chicken Petite Chou Bistro & Champagne Bar | Indianapolis
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Burrata at Its Best Mia Francesca | Based in Chicago
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LTO Bowl Turned Menu Hero The Greene Turtle | Based in Columbia, Md.
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Greeking Out Over Toast Toastique | Based in Washington, D.C.
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Lobster Gets Spicy The Amalfi Llama | Miami and San Diego
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Bacon-Wrapped Meatloaf The Back 40 | Nashville, Tenn.
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“Cheeto” Shishitos Ranger Station | Atlanta
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Lychee Milk Tea Ice Pop Camp | Greenville, S.C.
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