Slideshow: This Week in Eating Out

A Sandwich a Day: The Mac 'N Cheese Grilled Cheese at Tom + Chee (Cincinnati)
A Sandwich a Day: The Mac 'N Cheese Grilled Cheese at Tom + Chee (Cincinnati)
Creamy macaroni and cheese, savory bacon, and gooey cheddar is an amazing combo, even when not in a sandwich, and the generously buttered and grilled white bread adds a satisfying crunch. Read more here »

[Photograph: Laura Arnold]

A Tail of Two Lobster Rolls at Eventide Oyster Co. (Portland, ME)
A Tail of Two Lobster Rolls at Eventide Oyster Co. (Portland, ME)
Their lobster roll comes in three iterations: dressed with house mayo, Hollandaise, or brown butter vinaigrette. Read more here »

[Photograph: Liz Bomze]

A Sandwich A Day: Chicken Shawarma at Hummus & Pita Co. (NYC)
A Sandwich A Day: Chicken Shawarma at Hummus & Pita Co. (NYC)
The chicken is juicy and but a little under-seasoned, the cucumber salad is crisp and fresh, and the harissa is fiery in a way that few are. Read more here »

[Photograph: Paul Yee]

A Sandwich a Day: Avocado and White Cheese at Cafe Habana (NYC)
A Sandwich a Day: Avocado and White Cheese at Cafe Habana (NYC)
It's layered with thick slabs of salty, crumbly white cheese, some black beans, and a very generous helping of avocado. Read more here »

[Photograph: Robyn Lee]

A Sandwich A Day: Mallorquín at Despaña (NYC)
A Sandwich A Day: Mallorquín at Despaña (NYC)
It's a slim roll with a thick layer of sobrasada (a Mallorcan spreadable chorizo), drizzled with honey and pressed. Read more here »

[Photograph: Robyn Lee]

A Sandwich a Day: The Full Monte at Meander's Kitchen (Seattle)
A Sandwich a Day: The Full Monte at Meander's Kitchen (Seattle)
The three-layered attack includes ham, turkey, Swiss, and cheddar between bread slices before getting dunked in bourbon vanilla French toast batter and getting griddled. Read more here »

[Photograph: Naomi Bishop]

A Sandwich A Day: Salt Beef on a Beigel (London)
A Sandwich A Day: Salt Beef on a Beigel (London)
It features salty, tender beef piled high on a perfectly cooked fresh bagel with a smear of mustard. Read more here »

[Photograph: Sydney Oland]

A Sandwich A Day: Lamb Sandwich at Snack Taverna (NYC)
A Sandwich A Day: Lamb Sandwich at Snack Taverna (NYC)
Tender and well-spiced braised meat is piled high on a toasted ciabatta, then topped with roasted onions, tomatoes, baby arugula, and a roasted tomato mayo. Read more here »

[Photograph: Robyn Lee]

A Sandwich a Day: Veggie Dagwood Stacked Sandwich at M. Henry (Chicago)
A Sandwich a Day: Veggie Dagwood Stacked Sandwich at M. Henry (Chicago)
With a whopping 11 ingredients, it is probably trying to do too much since there are at least three in there that you just can't hear over the white noise of the sharp cheddar, walnut pesto, and Dijon mustard. Read more here »

[Photograph: Josh Conley]

A Sandwich a Day: Italian Sub at J.P. Graziano's (Chicago)
A Sandwich a Day: Italian Sub at J.P. Graziano's (Chicago)
The crusty Italian bread was soft on the inside, which absorbed the seasonings and dressing, while also sturdy enough to hold the meats and cheese together. Read more here »

[Photograph: Chelsea Ross]

A Sandwich a Day: Chicken Salad Sandwich at Starbelly (San Francisco)
A Sandwich a Day: Chicken Salad Sandwich at Starbelly (San Francisco)
It's filled with tender shards of white meat bound with a healthy amount of excellent mayo and grain mustard, spiced and crunch-ed up with a jalapeño and radicchio slaw. Read more here »

[Photograph: Carey Jones]

A Sandwich a Day: Caddy Shack at New Wave Coffee (Chicago)
A Sandwich a Day: Caddy Shack at New Wave Coffee (Chicago)
Instead of slimy thin slices, the turkey here is cut thick, which leaves each piece juicy and distinct. Read more here »

[Photograph: Nick Kindelsperger]

Reality Check: Oktoberfest-inspired Fare at Red Robin
Reality Check: Oktoberfest-inspired Fare at Red Robin
They take the standard six-ounce patty, cook it to order, top it with Swiss cheese, mustard grilled onions, sliced ham, and more mustard, all on an ever-so-trendy pretzel bun. Read more here »

[Photograph: Lacey Muszynski]

Leonard's Famous Burgers (NYC)
Leonard's Famous Burgers (NYC)
There's no smashing, no custom beef blends, no secret ingredients, just that familiar sizzle and a heavy hand with the salt and pepper. Read more here »

[Photograph: J. Kenji Lopez-Alt]

The Overhyped Burger at Storefront (Los Angeles)
The Overhyped Burger at Storefront (Los Angeles)
They grill up their small (four- to five-ounce) patties to a sad, dry gray—a shame considering the quality of the beef. Read more here »

[Photograph: Damon Gambuto]

Dobson's Gets it Right...the Second Time (San Diego)
Dobson's Gets it Right...the Second Time (San Diego)
It's served open-face on a lightly toasted sesame seed bun with the standard vegetable roughage and a pickle spear. Read more here »

[Photograph: Erin Jackson]

For A Local Institution, Snuffer's Still Has Work To Do (Dallas)
For A Local Institution, Snuffer's Still Has Work To Do (Dallas)
The fat content, the cheese, and the fact that the meat's cooked to a low level of doneness means that it's far from a bad burger—but it's equally far from a good one, too. Read more here »

[Photograph: Ewan Macdonald]

Daily Slice: Al Pastor Pizza from Rosario's (Philadelphia)
Daily Slice: Al Pastor Pizza from Rosario's (Philadelphia)
It's topped with guajillo pepper sauce, ground pork, pineapple, cheese and handfuls of fresh onion and chopped cilantro. Read more here »

[Photograph: Hawk Krall]

This Is What Hippie Pizza Looks Like (Eugene, OR)
This Is What Hippie Pizza Looks Like (Eugene, OR)
At PRI, you won't find pepperoni. Nope, just baked spicy tofu, huge trees of broccoli and cauliflower, dried apricots, pesto, gluten-free crust, and a vegan alternative to everything. Read more here »

[Photograph: Maggie Hoffman]

It's All About The Toppings At 21st Amendment (San Francisco)
It's All About The Toppings At 21st Amendment (San Francisco)
Their jerk chicken pizza is topped with goat cheese, Roma tomatoes, grilled onions, and pieces of moist, spicy, well-seasoned chicken. Read more here »

[Photograph: Lauren Sloss]

Slurped: Tangra Asian Fusion Has Me Rethinking Lo Mein (NYC)
Slurped: Tangra Asian Fusion Has Me Rethinking Lo Mein (NYC)
Although other dishes on this menu were pretty good, these lo mein noodles cooked tangra masala style were excellent. Read more here »

[Photograph: Robyn Lee]

Lunch in the Loop: Giordano's (Chicago)
Lunch in the Loop: Giordano's (Chicago)
If you get a guilty craving for a stuffed pie, this pizza chain is the place to go, especially since you can heed the call without having to order a giant pizza all to yourself. Read more here »

[Photograph: Dennis Lee]

Great Clam Chowder at Ecola Seafoods (Cannon Beach, OR)
Great Clam Chowder at Ecola Seafoods (Cannon Beach, OR)
It tastes deeply clammy, not fatty or starchy and it's well-seasoned throughout. Read more here »

[Photograph: Maggie Hoffman]

Bronx Eats: Chilaquiles for Breakfast at La Morada, the Bronx's First Oaxacan Restaurant (NYC)
Bronx Eats: Chilaquiles for Breakfast at La Morada, the Bronx's First Oaxacan Restaurant (NYC)
Chilaquiles are usually yesterday's tortillas cut into chips, lightly fried, and drowned in often repurposed sauce; La Morada's are soft, not soggy but supple, and sporadically garnished with chili seeds. Read more here »

[Photograph: Chris Crowley]

First Look: Gaonnuri in Koreatown (NYC)
First Look: Gaonnuri in Koreatown (NYC)
Gaonnuri's menu features an eclectic but familiar menu of Korean pancakes, hearty stews, and meats grilled at your table. Read more here »

[Photograph: Chris Hansen]

First Look: L'Apicio, More Playful Italian by Gabe Thompson and Joe Campanale (NYC)
First Look: L'Apicio, More Playful Italian by Gabe Thompson and Joe Campanale (NYC)
All of their dishes have an Italian influence, such as their octopus, which is braised in red wine, charred, and then served over toasted fregola with accents of celery and parsley leaves, olives, and Italian pepperoni. Read more here »

[Photograph: Alice Gao]

Chicago Tacos: Masa Azul
Chicago Tacos: Masa Azul
The new menu exudes a brash confidence, showcasing exuberant flavors for exactly what they are. Read more here »

[Photograph: Nick Kindelsperger]

TGI Fry-Day: Catfish Salad at Chao Thai (NYC)
TGI Fry-Day: Catfish Salad at Chao Thai (NYC)
Mild fish turned into bread crumbs, but meatier and more fitting on the fishy-sour green papaya salad. Read more here »

[Photograph: Max Falkowitz]

Alabama Gameday Tradition: The BBQ Nachos at Big Bad Wolves' BBQ (Tuscaloosa)
Alabama Gameday Tradition: The BBQ Nachos at Big Bad Wolves' BBQ (Tuscaloosa)
This pop-up BBQ joint is known for its nachos which are piled with pulled pork, nacho cheese, homemade BBQ sauce and pickled jalapeños. Read more here »

[Photograph: Annie Agnone]

Mexican Eats: Tacos Matamoros II, The Sequel (NYC)
Mexican Eats: Tacos Matamoros II, The Sequel (NYC)
Their chalupas are fried not to crisp but to soften, then dunked in red and green salsas and piled with rich crema, cheese, and diced onion. Read more here »

[Photograph: Jake Lindeman]

Deep Fried Chicago: The Fifty/50
Deep Fried Chicago: The Fifty/50
The menu focuses on smoked, sandwiched, and fried foods, like onion rings, corn fried calamari, or buffalo wings. Read more here »

[Photograph: Joe Roy]

Bar Eats: Waterfront Ale House (NYC)
Bar Eats: Waterfront Ale House (NYC)
They serve meal-sized appetizers like these Venison Chili Nachos with black beans, melted jack and cheddar cheeses, tomatoes, olives, onions and pickled jalapenos. Read more here »

[Photograph: Nancy Huang]

We Try All The Cream Puffs At Pacific Puffs (San Francisco)
We Try All The Cream Puffs At Pacific Puffs (San Francisco)
They have nailed the balance in a puff, and they imbue those interiors with flavors like Madagascar bourbon vanilla, seasonal Pumpkin, and much much more. Read more here »

[Photograph: Carrie Vasios]

Sugar Rush: Tube de l'Ete at La Maison du Chocolat (NYC)
Sugar Rush: Tube de l'Ete at La Maison du Chocolat (NYC)
It's buttery and snappy with a crunch; crumbs fly everywhere and the heady flavors of vanilla lingers. Read more here »

[Photograph: Kathy YL Chan]

Sugar Rush: Marshmallow Apples at Dominique Ansel Bakery (NYC)
Sugar Rush: Marshmallow Apples at Dominique Ansel Bakery (NYC)
The "apple" is a vanilla marshmallow; ethereal is best description, airy and fragrant with vanilla beans. Read more here »

[Photograph: Kathy YL Chan]

Sugar Rush: Butternut Squash Muffins at Cookshop (NYC)
Sugar Rush: Butternut Squash Muffins at Cookshop (NYC)
It's not a muffin with butternut squash, but more like a butternut squash turned into a muffin, spices and all. Read more here »

[Photograph: Kathy YL Chan]

Sugar Rush: Molasses Cake and Almond Pear Tarts at Stumptown (NYC)
Sugar Rush: Molasses Cake and Almond Pear Tarts at Stumptown (NYC)
They bake little treats like this frangipane-filled Almond Pear Tart, where the almonds are roughly chopped and rolled in sugar, and the pears sliced paper-thin but piled on thick. Read more here »

[Photograph: Kathy YL Chan]

Sugar Rush: Cajeta Crepes at Caesar's (Tijuana, Mexico)
Sugar Rush: Cajeta Crepes at Caesar's (Tijuana, Mexico)
There are two thin crepes accented with brandy, orange zest, and vanilla, topped with smooth Mexican caramel, toasted nuts, a scattering of berries, and a mini scoop of vanilla ice cream. Read more here »

[Photograph: Erin Jackson]

Sugar Rush: Fresh and Frozen Yogurt at GRK (NYC)
Sugar Rush: Fresh and Frozen Yogurt at GRK (NYC)
Does it make a difference when yogurt is flown in from Greece on a weekly basis? Click through to find out! Read more here »

[Photograph: Kathy YL Chan]

First Look: New Drinks at Empellón Cocina (NYC)
First Look: New Drinks at Empellón Cocina (NYC)
Their agave-based cocktails express the full range of mezcal and tequila, be they fruity or peppery, grassy or smoky. Read more here »

[Photograph: Alice Gao]

First Look: Cocktails at L'Apicio (NYC)
First Look: Cocktails at L'Apicio (NYC)
The spirited selections are an exploration of both the Old and New World, just like the wine list. Read more here »

[Photograph: Maryse Chevriere]

College Tours: Where To Eat Near Syracuse University (NY)
College Tours: Where To Eat Near Syracuse University (NY)
Syracuse is the home of some truly wonderful food, much of it right at the fingertips of SU students living on or near University Hill. Read more here »

[Photograph: Kicia Sears]

Where to Eat Seafood (Mobile, Alabama)
Where to Eat Seafood (Mobile, Alabama)
The culture of Mobile revolves around beautifully cooked seafood, but some eateries do it better than others. Read more here »

[Photograph: Naomi Bishop]

Serious Eats Neighborhood Guides: Giuseppe Scurato's Edgewater and Uptown (Chicago)
Serious Eats Neighborhood Guides: Giuseppe Scurato's Edgewater and Uptown (Chicago)
The Ceres' Table chef shares his favorite places to eat in his neighborhood, such as this bánh mì from Ba Le. Read more here »

[Photograph: Nick Kindelsperger]

Einat Admony's Guide to Israeli Food and Ingredients (NYC)
Einat Admony's Guide to Israeli Food and Ingredients (NYC)
In the past 15 years, the Iranian-Israeli chef has whetted New York's taste for Mediterranean cuisine, first with raved-about falafel joint Taim, and more recently, at her wider-reaching Middle Eastern-Mediterranean restaurant Balaboosta, where she marries the flavors of her childhood and culls from her mixed heritage. Check out where Einat goes for a real taste of home. Read more here »

[Photograph: Brent Herrig]