Bizarre Food's American Summer Destinations Slideshow

Chef Richard Blais' The Spence is a classic eatery that serves ingredient-driven food. The restaurant strives to consistently change their ingredients and serve diners unique dishes. Zimmern says to try the miniature lobster knuckle roll with uni mayo and lobster salt.

This destination serves chicken liver and soft-shell crab po'boys, a new spin on local tradition. Mahony's claims to be the "finest restaurant" in New Orleans, the shop prides itself on Southern hospitality and both new and classic takes on the Louisiana sandwich. 

Farmhaus prides itself on supporting local farmers, sustainable agriculture, and organic foods. With its constantly changing menu, this local gem is worth the trip! 

Vinny Dotolo and Jon Shook serve a new-age version of a favorite summer pie at Son of a Gun composed of lime frozen yogurt with graham cracker crumble and burnt marshmallow.

Zimmern's very own food truck, AZ Canteen, makes the list because of his spin on a classic summer food, the burger. The truck takes the burger to a new level with the Cabrito Butter Burger with roasted tomatoes, charred onions, and pickles.

Chef Stephanie Izard has been serving fun food and craft beer at this hot spot since 2010. Girl and the Goat's menu changes regularly, but Zimmern recommends the glazed smoked goat ribs with Indian spices if available. 

Chef Marcus Samuelsson celebrates classic American soul food at Red Rooster in the heart of Harlem. His fried chicken and waffles are made with chicken liver butter and served with bourbon maple syrup.

With flavors like Juniper and Lemon and Brambleberry Crisp, Jeni's scoops take traditional ice cream to a new level. Made with all-natural ingredients, their flavors offer something unique. 

Tilia describes their menu as familiar dishes in new context, and that's what you get. Zimmern recommends the "double dog" with beer cheese sauce, jalapeño giardiniera, and shoestring potatoes.

This small sandwich shop serves classic lunch bites like salads and paninis, all made in-house. Zimmern recommends the donuts at Duckfat, which are fried in duck fat and perfumed with citrus.