Adam Richman goes to Los Angeles to find a spicy, off-menu burger at his favorite Thai joint. Then, he discovers an inside-out grilled cheese, a secret Mexican breakfast dish named after Godzilla, and a burrito that combines flavors from Peru, Korea and Mexico.

Adam Richman hunts down sly restaurants in Chicago. He discovers a "monster" mash-up sandwich that holds the entire menu in a roll, a true New Orleans po'boy at a hot dog joint, and Chicago's "king of gnocchi" in a hidden eatery located in a residential home.

Adam is in Las Vegas, where he explores a Chicago Mob-inspired speakeasy and its secret dish, which uses Al Capone's original marinara sauce; 2 crazy mash-up sandwiches; and a New York-style pizza joint hidden inside the Cosmopolitan casino.

Adam's hunt for secret dishes leads him to the City by the Bay, where he tries an off-menu Hawaiian/Korean mash-up, a decadent burger/pate hangover cure, and Eggs McMahon, some down-home soul food served from a hidden curbside window.

Adam is in Oahu, HI, to find the best short ribs he's ever had, modestly served in a bowling alley; a New York/Hawaiian fusion pizza in an Irish pub in Chinatown; and a classic Hawaiian dish so off the menu that it was once deemed illegal.

Adam is in New Orleans, where he reveals secret menu items, including a garlic knot/nachos hybrid that's "knot" on the menu of a New York pizzeria operated out of a renovated warehouse; a barbecue surf-and-turf po'boy; and redfish on the half shell.

NEW ORLEANS, LA
Parkway Bakery & Tavern/The BBQ Surf and Turf Po'Boy
Pizza Delicious/Garlic Knot-chos
Bayou Hot Wings/Pepper Jelly Wings
McClure's Barbecue/Smoked Redfish on the Half Shell.

Adam is in New York City for crazy NFL-inspired Super Bowl grub, scoping out everything from a Philadelphia Eagles joint serving off menu cheesesteaks to a Denver Broncos bar with a secret funnel cake dessert, a Cleveland Browns dive with in-the-know tater-tot-nachos, and a Chicago Bears haunt with off the menu Chicago beef sandwiches. Adam's first stop is a Greenwich Village bar known as Wogie's. This joint is known for pairing fans' love for the Eagles with regional Philadelphia food favorites like cheesesteaks and soft pretzels. However, one off-menu game day treat combines them both: the pretzel roll Philly cheesesteak. Co-owner Erin Tedesco shows Adam that to get a great cheesesteak started, all you need is thinly-sliced steak, salt, pepper, and a good sear on the flattop; followed by a double-dose mountain of cheese whiz, griddled onions and peppers.

Adam's in Nashville, TN, for off-menu deep-fried grilled cheese; a sweet ice cream soda science experiment that you can order only with a secret tweet; a hidden 3-cheese chili hot dog; and a sweet and spicy chicken-and-waffles creation.

Adam's southern stakeout begins in Southeast Atlanta, an area not usually visited by tourists. In this oft forgotten neighborhood is a hidden gem featuring some of the best BBQ Atlanta has to offer: Daddy D'z BBQ. Daddy D'z owner, Ron Newman, takes Adam through the making of his specialty, the Que Wrap. Ron starts with his legendary pulled pork - a delicacy that has been smoked for 18 hours. Next, he wraps the pulled pork in a wonton wrapper and dips them in the deep fryer until crisp. Once complete, Ron pairs them with his homemade barbecue sauce for dipping and it's time to dig in. Next, Adam heads to Emory Village to visit a taco hotspot frequented by locals and college students alike: Bad Dog Taqueria. Alongside its lineup of Mexican/Asian fusion-style menu items is a secret taco that satisfies every comfort food craving: the Mac Daddy Taco.

Adam travels to Boston, MA to bring to light off-menu dishes and secret restaurants in unlikely locations in a town already known for its food. There, he discovers everything from a hush-hush deli sub inside a former bodega and authentic Australian meat pies tucked away in an industrial shipyard, to a lobster eatery operated out of a residential house garage and an elegant, "adults only" steakhouse hidden in back of a popular burger joint. Adam's search starts around the corner from a residential block at a market known as Wan Convenience Store. However, there's much more than stale snack bags and outdated spice containers: this convenience store sports one of the best sandwich counters in America, all manned by chef Al Niles.

Adam begins his Wisconsin journey, very appropriately, hunting for the best in cheese. The crew pulls up to the Wisconsin Cheese Mart, a local market/restaurant hybrid that supplies more Wisconsin cheese than anywhere else in the world. It is here where those deemed worthy can make their own "Cheese Mart Sweep", an ever-changing off-menu grilled cheese creation composed of any combination of as many as five cheeses found in the market. With the expert help of the Mart's cheesemonger Kelley Cramer, Adam is able to select a tasty combination of morel and leek jack, three-alarm Colby jack, garlic cheddar, dunbarton blue, and bon-bree brick.

Adam is in Philadelphia, on the hunt for a wacky joint with a secret beer-filled burger; the ultimate chili-pie upgrade at a restaurant in an old bank; a hidden Mexican meatball sub; and an off-the-menu glazed, fried chicken at a doughnut shop.

Adam's in Austin to expose secret restaurants and off-menu dishes in the heart of Texas. He finds a trendy hidden lounge nestled behind a bookcase in a hostel, a kitchen-sink burger and a decadent French toast breakfast sandwich.

Adam's first stop in PDX is Burnside Brewing Company, a local brewery known for their perfect pairings of homemade beers and delicious bar food. He's on the lookout for one dish in particular, though, an off menu burger so epic, it's known only as the Ultimate Burger. Giving Adam the inside scoop on this off menu dish is Burnside chef, Ted Witte. Starting with a searing of burger atop duck fat, Ted then seasons a medallion of pork belly in a veal-jerk seasoning reduction and poaches lobster in melted butter.

Adam is in New York City to try a clandestine Cuban restaurant, secret short-rib sliders at a sweets shop, limited off-menu veal chops at a speakeasy steakhouse, and a popular Latin luncheonette hidden inside a loading dock.