Michael Symon starts in his hometown of Cleveland, Ohio, at his very own restaurant where he enjoys a tender, juicy and hulking pastrami beef rib and a gets a special look at his grandfather's recipe for scratch-made spaetzle and spicy sauerkraut. Then, in Pittsburg, he hits a food truck that serves up a beer-marinated, oven-roasted pork loin sandwich. Finally in Buffalo, chicken and waffles gets a burger makeover with a spicy maple-bourbon glaze and waffle buns.

In Islip, N.Y., Michael Symon digs into a decadent, 17-layer smokehouse reinvention of lasagna with pork, brisket, bacon and mac and cheese. Then in Buffalo, a brewpub takes the city's most famous export, buffalo chicken, and stuffs it into a scratch-made pierogi for an epic reinvention of the game day classic. Finally, a bicycle cafe in Pittsburgh slings some seriously tricked-out burgers for hungry riders.