"There's always something different at their Slider Night on Wednesdays. For $3, you can get really non-traditional sliders, like Mexican-style braised pig skin or baby goat." Chef Kevin Gillespie En savoir plus .
"This dish is AWESOME! This bread is made with house-cured salami and stellar cheese. If you can't finish it or want another order, take it home and warm it up!" Chef Ford Fry En savoir plus .
"It’s just like a Cuban sandwich—roast pork, ham, cheese, pickles, and mustard—but in a miniature size, which is perfect for a late-night snack alongside a cold canned beer." Chef Steven Satterfield En savoir plus .
"If I were to become a competitive eater, I would enter in a pancake-eating contest. The ones at Lobby in Atlantic Station are some of the best I've ever had." Chef Richard Blais En savoir plus .
"Seriously, this taco tastes like the best pot roast you’ve ever had. It's topped with micro cilantro and cucumber salsa."Chef Aaron Russell En savoir plus .
"Chef Todd Ginsberg does everything well, but these breath-destroying garlic and herb fries are worth losing that goodnight kiss." Chef Richard Blais En savoir plus .
"This burger has two big patties, onions, bacon, chili, and cheese. You just have to have it at least once in your life." Chef Ford Fry En savoir plus .
"This pizza has the perfect amount of heat from the Calabrian chilies and spicy soppressata. It has a perfect crust and super fresh buffalo mozzarella as well." Chef Ford Fry En savoir plus .
"Their patty melt on rye is the boss hog of all patty melts, appropriately greasy and gooped together with unashamedly processed American cheese." Chef Cynthia Wong En savoir plus .
