The nineteenth season of Food Paradise, an American food reality television series narrated by Jess Blaze Snider on the Cooking Channel, premiered on October 27, 2019. First-run episodes of the series aired in the United States on Wednesdays at 10:00 p.m. EDT.
Food Paradise features the best places to find various cuisines at food locations across America. Each episode focuses on a certain type of restaurant, such as "Diners", "Bars", "Drive-Thrus" or "Breakfast" places that people go to find a certain food specialty.[1]
$5 appetizers and cocktails: "Totchos" (deep-fried tater tots covered in hot pepper queso cheese sauce, topped with chorizo, crumbled Fritos chips, pico de gallo and sour cream); "K-Tots" (tater tots topped with bulgogi-marinated Korean-spiced rubbed smoked beef, grilled kimchi, shredded carrots, sesame aioli, and green onions).
Bar Lupo Italian Pub
Chicago, Illinois
"Spaghetti and Meatball Bloody Mary" (tomato juice mixed with vodka and meatball fat, topped with a 'spaghetti muffin', a 6-beef meatball, a hot pepperoncini, celery and a breaded cheese curd); "Crispy Meatballs" (three meatballs stuffed with foudito sauce made from Fontina cheese, breaded and deep-fried, topped with San Marzano marinara and parmesan cheese).
Beaver's Dam Good
Houston, Texas
"Fritos Pie Mac and Cheese" (cream cheese, white cheddar and parmesan mac and cheese baked in a skillet, topped with spicy Texas chili, chopped raw onions, and Fritos); "Knocked-Up Smokey Queso" (queso made with 8-hour smoked beef brisket, garlic, onions and chili peppers, served with tortilla chips).
The Greenhouse Tavern
Cleveland, Ohio
"No-Name Frits" (fries topped with mozzarella cheese curd, homemade beef gravy, bacon lardons, a fried egg, whole grain mustard); "Chicken Wing Confit" (Won Best Wings in Town: chicken wings marinated in pork lard with salt, sugar and chili flakes, deep-fried and dressed with lemon, lime, jalpenos, roasted garlic, and scallions).
Boneyard Bistro
Sherman Oaks, California
"Kobe Beef Chili Filled Donuts" (three fried donut balls stuffed with wyugu beef chili made with carrot juice and beef fat, topped with sharp cheddar, red onions and pickles); "Barbecue Nachos" (only on the late night menu after 10pm: tortilla chips topped with hickory wood-smoked brisket, andouille sausage, shredded cheese, ranchero and barbecue sauce, guacamole, pico de gallo and sour cream).
"Kimchi Debris Fries" (fries topped with pulled chili-spiced pork, braised in garlic, orange juice and thyme, cerole-style kimchi, Monterey jack cheese, cotjia, and scallions, served in a hot skillet); "Blue Crab Rangoon" (Rangoon made with whipped cream cheese, green onions, lime & lemon juice, jalapenos and blue crab, baked in the oven and served with fried wonton chips).
"Lamb Chop Fondue" (grilled lamb rack chops marinated in garlic, rosemary and olive oil, served with fondue made with garlic, onions, cumin, white pepper, white wine, cream, and pepper jack cheese, and cubed guajillo-pecan bread and squash from dipping); "Big-Ass Burger" (pecan wood-grilled beef brisket/chuck spiced patty topped with cheese, bacon, pabolano peppers, lettuce, onions, tomatoes, and pickles, on a toasted sesame seed bun).
"Sea & Earth Molcajete" (grilled catus, jumbo shrimp, marinated steak, chicken, chorizo, and sea bass cooked in a housemade chipotle tomato sauce topped with avacado, served in a sizzling lava rock molcajete, sprinkled with Monterey jack cheese); "Blackberry Cassis Margarita" (agave nectar, tequila, fresh lime juice, cassis, a red current liquor, shaken and poured over ice, topped with berries and powdered sugar).
"The Quad Burger" (four-beef patties barbecue bacon cheeseburger with caramelized onions, and an onion ring on two deep-fried breadcrumb-battered mac & cheese patties, surrounded by a double order of Buffalo chicken macaroni and cheese topped tater tots).
"Stuffed Chicken Parm Pizza" (penne alla vodka pasta surrounded by a shell crust of chopped chicken parmesan stuffed with mozzarella cheese, deep-fried and topped with tomato sauce, crispy prosciutto, and more cheese).
Cantina Rooftop
New York City, New York
"Mega Margaritas" (served in a whole watermelon with sparklers); "The 8-Pound Taco" (an 18-inch deep-fried tortilla shell stuffed with 6-pounds of chile guajilo, chile de arbol & moritja pepper-marnitated grilled chicken, garlic-tomatillo sauce, 3 avocados, shredded lettuce, Chihuahua cheese, queso fresco, Oaxaca cheese and pickled jalapenos).
Big Lou's Pizza
San Antonio, Texas
"Barbecue-Brisket Pizza" (42-inch French bread thin-crust topped with homemade barbecue sauce, mozzarella & cheddar cheese, and mustard glazed smoked beef brisket)
"Frosted Animal Cracker Pancakes" (three secret malted batter rainbow sprinkles pancakes layered with smashed animal crackers mixed with sweet cream cheese, topped with pink buttercream frosting, rainbow non-perils and a large frosted bear animal cracker); "S'mores Hazelnut French Toast" (three pieces of French Texas toast topped with caramel syrup, Graham cracker crumbles, cored & filled with marshmallow cream & chocolate Hazelnut spread, and a toasted homemade marshmallow).
"El Patrón Gordo Burrito" (1½ pounds of adobo marnitated carne asada skirt steak, homemade re-fried pinto beans with serrano chilies, Mexican rice, and French fries; all stuffed into two giant tortillas); "Piñata Cake" (rainbow layer cake layered with apricot glaze and cream cheese frosting, stuffed with a surprise chocolate covered pearls candy and topped with more frosting, rainbow sprinkles and speared with rainbow lollipops).
"The Belly Buster" (massive sundae made with salted caramel truffle ice cream, topped with a chocolate chip cookie, a slice of 4-layer chocolate mousse cake, cotton candy ice cream in a waffle cone, a chocolate glazed donut, a brownie with a cookie dough center, hot fudge, whipped cream and editable glitter, served in a pink & blue colored food spray glass covered in marshmallow and chocolate sauces); "Candy Crush Freak Shake" (4 scoops of 'I scream for cake' ice cream blended into a milkshake, served in a mug coated with marshmallow sauce and editable candy spray, topped with a chocolate chip cookie and cotton candy with sour gummy bears and gummy worms).
"Hot Chicken Platter" ($12.50) (two pieces of secret recipe hot chicken smothered with "cry baby" mild garlic hot sauce served on a bed of white bread, topped with housemade pickles, and a choice of two sides: fries, coleslaw, mac & cheese etc.); "The $9 Hot Chicken Tacos" (two flour tortillas filled with chopped hot chicken tenders in "Executioner" hot sauce, pico de gallo, and cheese, drizzled with creme fraiche made with jalapenos, Carolina reaper peppers, and sour cream).
Boos Philly Cheesesteaks
Los Angeles, California
"Boos Cheesesteak" (less than $10.00) (grilled 7-ounce sliced ribeye steak topped with caramelzed onions, red bell peppers and Cheese Whiz on a Philly hoagie roll, served with fries and a drink).
Good Pie
Las Vegas, Nevada
(Tuesday 2 For 1 Price Deal) "It's All Good" (Detroit-style pizza: crispy buttery pan crust spread with garlic & olive oil, topped with homemade tomato sauce, shreeded and sliced mozzarella cheese, ground sausage, Calabria chili flake, parm-regino, lemon zest and basil, drizzled with hot honey); "That's That Good $hit" (grandma-style pie: square garlic oil thin-crust, Pecorino Romano cheese, caramelized onions, eroki mushrooms, baked and topped with white truffle cream sauce, and whipped ricotta flowers)
Hodad's Hamburgers
Ocean Beach, California
(Est. 1969) Double Bacon Cheeseburger ($11.25) (two flat top grilled 80/20 beef patties topped with American cheese, two 'bacon hash' patties, onions, shredded lettuce, pickles and tomatoes on ketchup, mayo, and mustard toasted sesame seed buns); "The Guido Burger" ($9.00) (inspired by Guy Fieri half-pound combo of beef patty and pastrami, topped with Swiss cheese, sweet grilled onions, pickles, ketchup on the bottom of a toasted bun and spicy brown mustard on the top).
Sinful Subs
Las Vegas, Nevada
"TV Dinner" ($9.49) (Thanksgiving dinner in a 2-pound sub: sliced grilled white meat turkey, topped with stuffing, mashed potatoes, and a corn on the cob topper,, on a toasted hoagie roll, with gravy and cranberry on the side); "Rainy Day" ($9.99) (Grilled Chesse triple decker sandwich with Texas toast, America & mozzarella cheese, and bacon, served with a side of tomato basil soup).
Bratz Y'all!
New Orleans, Louisiana
"Nurnberger Brat" ($9.00) (grilled pork & all-spiced sausage in lamb casing, topped with apple-sauerkraut, caramelized onion and brown mustard on a homemade pretzel bun)
(All sandwiches are $4 or $5) "Beast on Yeast" (beef on weck style sandwich: pot roast braised in red wine, spices, veggies and chicken stock, sliced and topped with housemade horseradish cream sauce on custom baked roll); "Bahn Appétit for Destruction" (Char Siu or Cantonese-style pork marinaded on hosin sauce, garlic, soy sauce, honey and sesame oil, baked and sliced and topped with sesame mayo, cucumber, carrots, pickled jalapenos on toasted ciabatta bread).
(Smokehouse) "Boucaniére Bowl" ($8.30) (scratch-made biscuits with barbecue tots, grits, homemade smoked grilled garlic pork Cajun sausage and a boudin sausage link, topped with a fried egg, served in a cast iron skillet); "Stuffed Grilled Cheese Buscuit" ($8.00) (pulled brisket with homemade barbecue sauce, topped with an egg on a cheese buscuit).
"Dixie Diablo" (dry-rubbed smoked boneless pork ribs topped with pickled jalapenos and onions on a toasted brioche bun with a side of "Diablo sauce"); "Redneck Nachos" (Fritos topped with cheddar and jack cheeses, smoked brisket, baked beans and pickled veggies).
Sweet Auburn Barbecue
Atlanta, Georgia
"Auburn Taco Plate" (a sample of three tacos: Mexican Street Taco – hickory-smoked angus brisket, grilled corn pico and avacado crema, OG Auburn Taco – smoked pork butt, coleslaw, pickles and BBQ sauce; Korean BBQ Taco – soy-based marinaded grilled flank steak, Asian papaya slaw and sriracha aioli).
"Brisket and Blues" (post oak smoked brisket smothered in "Molé-Q", a traditional Mexican molé BBQ sauce mixed with Texas pecans and figs, topped with blue cheese spread, onions, and cherry tomatoes on a brioche bun); "Good Texan" (grilled chile relleno beef sausage topped with a fried egg and a tomato garlic sauce on a butter-toasted brioche bun).
Gypsy Q (food truck)
Denver, Colorado
"Gypsy Q Bánh Mi" (Korean-spiced, cocoa powder & Latin coffee rubbed smoked brisket topped with cucumber, carrots and jalapenos a rice/wheat flour French hoagie roll); Kimchi Mac & Cheese (egg noodles, Asian five-spice, cheddar cheese, hot sauce and chicken bullion, topped with kimchi).
*Jadean's Smokin' Six O – (Virginia-style barbecue) "Redneck Sundae" (cajun-spiced fries topped with dry-rubbed, applewood-smoked pork, BBQ Bourbon baked beans, zesty brisket bits queso, coleslaw, onion hush puppies and BBQ sauce); Pulled Pork Sandwich (turbinado sugar rubbed pulled pork, coleslaw on a toasted potato bun).
Big Mike's BBQ (Apex, NC) – "Big Cheesy" (dru-rubbed pecan-smoked Boston pork butt smothered on barbecue sauce, and pickles in between two chedder mac & cheese grilled pimento cheese buns).
"Barbecue Brunch": Brisket & Egg Sandwich (pepper, salt & sugar, smoked beef brisket topped with American cheese and a sunnyside-up egg on a toasted challah bread bun); Pork Belly Benedict (3-day cured, dry-rubbed and beechwood smoked, oakwood grilled pork belly topped with poached eggs and hollandaise sauce on two buttermilk biscuits).
Bison Enchiladas (achiote pepper, onion, apple cider vinegar & pineapple juice braised bison rolled in corn tortillas topped with a chili arbole sauce); Classic Meatloaf (ground beef/pork with panko, sauteed mushrooms, baked, topped with chipotle ketchup and cipollini mushroom gravy
Little Nonna's
Midtown, Philadelphia, Pennsylvania
"Sunday Gravy" (braised short ribs, fried beef, veal & pork meatballs stuffed with fontina cheese, pork shoulder, pancetta and fennel sausage smothered in a red sauce made with San Marzano tomatoes, garlic, and basil, topped with broccoli rabe, served with a side of casarecce pasta).
Skillet Diner
Seattle, Washington
"The Chub" (a fatty sandwich featuring fried buttermilk chicken breast topped with brown sugar/malt vinegar bacon jam, bacon, American cheese, brie, jalapeno aioli, and a fried egg, on a beef fat-toasted bun).
"Mama's Lamb Shanks" (10-ounce Burgundy wine, molasses, rosemary & thyme braised lamb shanks served with homemade four-cheese mac & cheese and collard greens); "Soulful Shrimp & Grits" (Gulf shrimp in a cajun roux with deep-fried white corn cheesy polenta cakes, garnished with spinach & corn).
Liuzza's Restaurant & Bar
Mid-City, New Orleans, Louisiana
(Since 1947) "Frankie's Seafood Napoleon" (a tower of Gulf shrimp, deep-fried oysters in between breaded eggplant, topped with an Italian-style roux made with shrimp cream and artichoke hearts); "Frenchuletta" (Muffuletta-style sandwich with grilled ham, salami and cheese, and three-olive salad on toasted French bread.
"The Pitmaster" (spiced rubbed & oak and hickory wood-smoked sliced Angus prime beef brisket, sausage and pulled pork butt, topped with a homemade barbecue sauce, coleslaw and jalapenos on a toasted sourdough bun).
Chicken and Waffles (deep-fried buttermilk, hot sauce chicken on top plantain waffles drizzled with white queso); "Cuban Eggs Benedict" (local ham, mustard rubbed & chili spiced pulled pork on a Cuban loaf topped with poached eggs, fried pickles and homemade Hollandaise sauce).
"Pastitsio" (Greek-style lasagna layered with kima, a rich ground beef meat sauce with cinnamon, pasta, Greek cheese, and bechamel); "Gyro" (rotisserie chicken or lamb with, onions, lettuce and tomatoes with stuffed in a pita).
Makani
Venice Beach, California
Korean fusion cuisine: "Buttermilk Fried Pork Ribs with Skillet Mac & Cheese" (baby back ribs marinated with brown sugar, garlic, gochujang, fish sauce, soy sauce, cooking wine and gochugaru spice, dipped in buttermilk, deep-fried and served with skillet-baked Mexican jalapeno mac and cheese); "Duck Confit with Kimchi Bacon Rice" (deep-fried duck served over kimchi rice with sautéed greens and bacon).
Flip 'n Patties
Houston, Texas
Filipino street food: "Flip 'n Patty Burger" (grilled local Akaushi-beef & brisket patty topped with Worchestershire sauce based 'unicorn sauce' a panko deep-fried cheese-stuffed portobello mushroom, bacon, cheese, lettuce, tomatoes and 'FNP tang and spicy sauce' made from ketchup, mayo, mustard and dill pickles on a toasted house-made steam bun); "Jeepney Burger" (grass-fed beef patty topped with sweet & spicy longanisa sausage, a fried egg and banana sauce on a butter toasted steam bun).
Von Trier
Milwaukee, Wisconsin
German Comfort Food: "Käsespätzle" ("cheese noodles" mixed with beer cheese sauce made from pilsner, cream, and Swiss cheese, topped with caramelized onions and a fried egg, served with cucumber salad); "Schnitzel a la Holstein" (pan-fried pork patty topped with a fried egg, lettuce and tomatoes on a toasted lemon aioli brioche bun).
Mexican-style sandwiches: "The Fabulosa" (milenasa, breaded top-round steak, gaujillo sauced pork, ham, cheese, egg, and a hot dog topped with onions, and avacado on a bolillo bun dressed with beans, lettuce, tomatoes and mayo).
Taiwanese Soul Food: "Hainan Chicken and Black Sasame Waffles" (Hainan spiced poached & deep-fried chicken topped with waffles made from a batter of ground black sesame seeds and buttermilk drizzled with chili vinegarette and Chinese winter melon syrup and served with a side of ginger scallion sauce); "Moo Shu Pork Breakfast Burrito" (Chinese pork sausage, eggs, green beans, tater tots, stuffed into a flour tortilla).
Maiella
Long Island City, New York
Italian Dining: "Fettuccine Maiella" (homemade Fettuccine infused with red wine topped with a truffle butter cream sauce, mixed on a massive wheel of parmesan cheese on fire tableside and sprinkled with black truffle); "Timpano" (pasta sheets layered into a tiny cast-iron pat filled with imported cheese, tomato sauce, beef meatball, salami, penne pasta, sausage and bechamel, baked in the oven and sprinkled with shaved Romano cheese).
Puerto Rican Cuisine: "Trifongo con Ropa Vieja" (5 hour boiled and shredded flank steak served on top of trifongo--fried green plantains, sweets plantains and yucca mashed together in a wooden pilon with garlic); "Pastel de Chocolate" (molten fudge cake a LA mode served under a dome of white chocolate that's melted with caramel sauce infused with beer).