Chef Chris Cosentino is a genius, and one of America's foremost authorities on snout-to-tail dining. Head, brains, blood, guts--it's all edible bliss to Chris. --Andrew Zimmern, Bizarre Foods Daha fazlasını oku.
These guys make their own sausage fresh each day. They use fresh-baked buns and the menu includes items like duck confit hot dogs. -- Andrew Zimmern, Bizarre Foods Daha fazlasını oku.
Sardine sandwiches floating on titanium antennae, solidified olive oil -- Alinea may well be, and I do not say this lightly, the most important restaurant in America. -- Andrew Zimmern, Bizarre Foods
Don't miss the foie-ly pops, foie gras rolled in pop rocks all on a stick. This is haute cuisine that looks like junk food. -- Andrew Zimmern, Bizarre Foods Daha fazlasını oku.
Rick Bayless is a world-renowned authority on authentic Mexican cuisine. He's also a genius in the kitchen. XOCO is Rick's love letter to Mexican street food. -- Andrew Zimmern, Bizarre Foods Daha fazlasını oku.
When it comes to Mexican food, Chicago is second to none. The proof is in this open-air market. You just don't find this at your typical Tex-Mex taco stand. -- Andrew Zimmern, Bizarre Foods Daha fazlasını oku.
Every week Chef Rob Levitt buys a pig or two to butcher and for $50 you can get a front-row seat to see how it's done. -- Andrew Zimmern, Bizarre Foods Daha fazlasını oku.
This place serves up Korean favorites like fermented crab. It's raw blue crab rubbed with chilies and salt. Think ammoniated seafood, but good and addictive. -- Andrew Zimmern, Bizarre Foods Daha fazlasını oku.
This is where Korea meets Mexico by way of Chicago. Be sure to try the kimchi, Korean fermented cabbage, served up on Mexican tacos. -- Andrew Zimmern, Bizarre Foods Daha fazlasını oku.
This is traditional gastro-pub fare -- a whole baby pig served with deep-fried pig ears and a warm tongue salad. – Andrew Zimmern, Bizarre Foods Daha fazlasını oku.
This Korean restaurant specializes in soondae, a blood sausage. I recommend you try the pork liver, tongue, lung, trotter and soondae with rice. – Andrew Zimmern, Bizarre Foods Daha fazlasını oku.
Scoops may look like a typical ice cream shop, but some of its flavors are pretty off the wall. Try the banana-peanut-butter-bacon ice cream. – Andrew Zimmern, Bizarre Foods Daha fazlasını oku.
Andrew Zimmern dined here, as it's known for serving the best frog legs in FL. Andrew and the owner go frog gigging on an airboat in the Everglades to catch fresh frogs. As seen on Bizarre Foods.
"Butcher shop, restaurant and a little slice of Beirut. You gotta go see what's cooking at Abu Elias in Montreal." ' Andrew Zimmern, Bizarre Foods
'The flavor of these roasted chickens only gets better when you reach the gnocchi and fois gras underneath at Au Pied de Cachon Sugar Shack.' -Andrew Zimmern, Bizarre Foods
Andrew Zimmern sampled kidneys with chanterelle mushrooms at the Embassy of Kazakhstan. As seen on Bizarre Foods.
These tiny edible flowers are used in the Joya Salad prepared at the Montelucia Resort in Scottsdale, AZ.
Andrew Zimmern and a bowl of cod and sperm chowder at Hugo's in Portland, ME. As seen on Bizarre Foods.
Andrew Zimmern took his father to lunch at Fore Street in Portland, Maine. Award-winning chef Sam Hayward pulls out all the stops. As seen on Bizarre Foods. Daha fazlasını oku.
A variety of bizarre pizza slices at Ian's Pizza on State Street in Madison. As seen on Bizarre Foods.
A finished dish of gourmet Rattlesnake and Rabbit Sausage. As seen on Bizarre Foods.
