Grinders coppa, lonza, ham, aged provolone, shredded iceberg, red onion, spicy relish, garlic aioli, toasted ciabatta; "that is up there in the best grinders I've ever had" -Guy Fieri; looks good
Porchetta Sandwich sliced, grilled & chopped pork belly-sweet Italian sausage roll, salsa verde, garlic aioli, arugula salad on toasted ciabatta; looks good
[CLOSED]; est. 2009; specialize in pork...serving pork in over 100 different ways; "tradition with a twist" (from its website); lunchtime only (check website for hours); Other Recipes: Salsa Verde
Chicken Chilaquiles chicken thighs marinated in achiote sauce over night, cooked on flat top, cubed & served on tomatillo salsa-bathed tortilla chips w/ fried egg & topped w/ tomatillo salsa, Mexican crema, Cotija cheese & cilantro; looks good
Drunken Torta flank steak marinated in Don Equis overnight, grilled on flat top; w/ Mexican coke-carmelized onions, black bean & garlic spread, Oaxaca cheese, arbol chile salsa, micro greens, tomato on fresh baked mexican bolillo roll; "w/o question the best tortas I've ever had in the States...that's killer!" -Guy Fieri; looks good
[CLOSED]; since 2011; husband-and-wife team serving authentic Mexican food where almost everything is made by hand (nothing from a can) served from a food truck; long lines; Other Recipes: Green Chilaquiles
est. 1996; on-site brewery produces up to 12 tap beers (usually have 9 on tap); put beer in almost every food item; "comfort food w/ a gourmet twist"; open-air patio available
Chicken Tikka Masala boneless chicken breast grilled in a clay oven, then cooked w/ onions, bell peppers, tomatoes & spices in a creamy tomato based sauce; served w/ rice; looks good
Keema Samosa crisp triangular turnover shells stuffed w/ ground lamb, green peas, herbs & spices; served w/ tamarind & mint chutney; "the lamb filling is outrageous" –Guy Fieri; looks good
chef/owner Sham Arora started a gas station & slowly built out his restaurant inside; serving authentic Northern Indian cuisine located in a gas station
Pwason Gwosely whole yellowtail snapper served with a scotch bonnet lime sauce; served poached, pan-seared or fried (Guy got it poached); "you have to got to come try this fish!...even if you don't like fish"-Guy Fieri
Griyo lightly fried marinated Berkshire pork chunks; looks good
Al Pastor Tacos Mexican street taco w/ rotisserie-cooked seasoned pork slices
Molcajete Mixto housemade chorizo, steak, chicken, shrimp & vegetables served inside a smoking-hot molcajete (Mexican mortar); served w/ tortilla, rice & beans; "Without question, one of the best Mexican food experiences I have ever had." -Guy Fieri; looks good
opened in 2011; started in 2007 baking waffles at the back of a produce store at Findlay Market...a few weeks later it was so popular he had to find his own place; official waffle of the Cincinnati Reds
Hand Pulled Noodles hand-pulled noodles w/ bok choy, scallion, carrot, Taiwan bok choy, bean sprouts & broccoli; served w/ choice of meat (Guy got chicken & shrimp); looks good
Duck Club sandwich of pulled duck mixed w/ deep-fried & chopped duck skin, served w/ bacon, cheddar cheese, garlic aioli and served on Hawaiian bread; looks good
opened in 2010; taxidermied animals all over the place; college atmosphere (they give you Sharpies to write on the tables); moved from Charleston location at airing; Other Recipes: Duck Confit
Atole Pinon Pancakes blue cornmeal pancakes w/ pine nuts
Carne Adovada side dish; lean pork, slow cooked in a blend of red chiles; recommend eating w/ side of tortilla
Huevos Yucatecos corn tortilla layered w/ black beans, two eggs any style, green chile, swiss & feta cheese, pico de gallo, surrounded w/ fried bananas; choice of beans, posole, or potatoes
Grilled Double Cut Pork Chop with achiote & apricot relish over garlic mash and deep fried sweet corn; "up there w/ some of the best chops I've ever had"-Guy Fieri; looks good
Paul's Crafty Mac & Cheese signature dish; blend of four cheeses with pancetta on ziti pasta; looks good
Boneless Pork Ribs marinated pork, deep-fried & sauteed w soy-based garlic sauce; served w/ rice & papaya salad; "on a flavor scale from 1 to 100, that's a 101...this is one of the best things I've had on the island...ever!" -Guy Fieri; looks good