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A&W + Kentucky Fried Chicken

Location: Nationwide

What it is: Poutine

Canadian expats know it’s tough to find poutine south of Quebec. But after we received a tip from reader Jonathan Hill, we headed to A&W and found out you can score the dish at any A&W + Kentucky Fried Chicken location.

Their version of poutine consists of A&W fries draped with KFC’s gravy. While it may look gross (and lacks the traditional curd cheese) it’s actually pretty tasty and a welcome diversion from smothering your fries in Heinz.

Written by: Kat Manalac & Danny Dumas

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Momofuku Noodle Bar

Location: 171 1st Ave, New York, NY 10003

What it is: Kimchi Stew — braised kimchi and shredded pork with rice cakes

  We wrote to David Chang's Momofuku Noodle Bar and they wouldn't divulge their secrets. Here's what they said: "Noodle Bar does have some secret items, but for the time being we would like to keep them hidden for a reason! Feel free to figure them out for yourself though!" 

  Challenge accepted. We did some research, rolled in, and ordered the spicy Kimchi Stew. We were extra excited to get the dish when our server gasped, "How did you hear about this?" after we asked about it. According to Momofuku, this dish once held a spot on the official Noodle Bar menu. It was discontinued a few years ago, but regulars complained enough that they made it available again for kimchi lovers in the know.

    Written by: Kat Manalac

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Chipotle

Location: Everywhere

What it is: Burritodilla — Frankenquesdailla's monster 

Chipotle has an internal policy that says it will make virtually any dish a customer asks for as long as the ingredients are on hand. And while there's no official secret menu at the chain, there are a number of off-the-books items that have gained popularity in recent years. One of which is the Burritodilla. 

A sibling of the monstrous Quesarito, a 1500+ calorie behemoth a writer from Fast Company had the courage to eat, the Burritodilla is a more manageable dish but requires a little finesse to obtain.

If the worker at Chipotle doesn't know what a Burritodilla is here's how to order it: Have them make a burrito with about half of whatever ingredients you like and try to stay away from messy stuff like guacamole. Then add cheese. A lot of cheese. (Our guy used a baseball sized amount.) Have the tortilla folded into a half circle and then put on the giant circular press.

After 3 minutes out will come an impossibly cheesy, goopy dish that's not quite a burrito and not quite a quesadilla. Don't expect to be hungry for at least 18 hours after consuming. #onthego

Written by: Danny Dumas Photos by: Jon Snyder

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Ace Hotel NYC

Location: 20 W 29th St., New York, NY 10001

You can use the wifi in the the lobby of the Ace Hotel in NY for free by typing any random room number and tapping blank spaces into the field where the log-in screen asks you for your name. #onthego 

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Asia Dog

Location: 66 Kenmare Street New York, NY 10012 Maybe you were starving at the Brooklyn Flea or maybe you drunkenly stumbled into a hip Brooklyn warehouse party they catered. Whatever the location, you no doubt remember your first Asia Dog*. The brainchild of culinary inclined couple Mel and Steve, Asia Dog serves up a hybrid of the classic American street food combined with Asian inspired toppings (think: kimchi, barbequed pork belly, and fish sauce). We stopped by Asia Dog World HQ in Nolita to sample a secret dish that ditches the dog but adds an Asian spin on another classic American dish: chili fries. Chili Fries What it is: Fries smothered in Texas chili (ground pork beef and no beans) then topped with red and white onion marinated in a Sriracha sauce brine. What we think: In T-minus 120 seconds all that was left of the chili fries was a wobbling empty basket. Inside info: Much of the menu at Asia dog is the result of Mel, Steve, and their employees getting bored and randomly experimenting with different ingredients.

*Never had an Asia Dog? Stop what you're doing and try one right now. You can hit up their Manhattan shop or check out their latest antics on the Web, Twitter or Facebook.

Written by: Danny Dumas Photos by: Jon Snyder

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Blue Bottle Coffee

Location: 1 Rockefeller Plaza, Concourse Level, Suite D

The Blue Bottle Coffee located within Rockefeller Center is something of a secret in itself. Tucked away in a lightly trafficked corner of the complex, the shop is typically overlooked by mouth breathing out of towners who prefer a triple whipped fructose latte from Starbucks to a well crafted macchiato. 

That doesn’t mean the spot doesn’t get busy (pro tip: hit it before the midday rush that erupts between 1pm and 5pm) but even in-the-know coffee connoisseurs don’t know every mystery Blue Bottle holds. Luckily store manager, Brett Garrett invited us behind the counter and delivered the download on the top secret Gibraltar.

The Gibraltar What it is: A double shot of espresso with steamed milk served in a clear Gibraltar glass. The milk’s temperature (about 130 F) is about ten degrees lower than typical Blue Bottle cappuccino or latte. Why? The drink is meant to be consumed in house and pleasing to hold in hand. What we think: A fantastic mid afternoon pick-me-up. Don’t wait too long to drink this one though — the foamed milk gets a little flat after only a few minutes. Inside info: The Gibraltar — or Gibby — is the result of a quick thinking barista. A few years ago a barista at the Hayes Valley Blue Bottle was tinkering with milk and coffee levels in a Gibraltar glass. A customer glanced over and asked “what’s that?” Without hesitation the barista replied “That’s the Gibraltar” and served it to him. The drink proved so popular that it became Blue Bottle’s signature off menu item. “Only about five to ten percent of people know about it,” says Garrett.

Written by: Danny Dumas Photos by: Jon Snyder

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Dassara

Location: 271 Smith Street, Brooklyn, NY

Last summer an anomaly appeared among Carroll Garden’s steadfast array of rustic Italian joints.

With an eclectic hip-hop soundtrack, creative bar menu, and neon signage, Dassara pledged to be anything but your average ramen spot. It’s half a year later and they’ve made good on that promise. Owner Josh Kaplan and his team combine seasonal ingredients with local food culture — just take a look at their now-famous Deli Ramen which throws pastrami and mini matzo balls into the noodly mix.

Dassara is continuously experimenting, and while their ramen is always a good bet, they highly recommend keeping an eye out for their specials and new bites they might be beta testing.

Here’s what we ate tonight that wasn’t on the menu:

Crab Cake Bun

What it is: Crab cake with avocado, arugula, pickled red onion, and ginger scallion mayo on a fluffy asian bun.

What we think: It’s a crabby patty your favorite sponge would flip for.

Inside Info: Order and eat at the bar — the place gets crowded fast. Also, Josh has his iPod on shuffle which is great for you if you grew up listening to rap in the 00’s and haven’t heard that Afu-Ra record in a minute.

Bonus Inside Info: There’s a heated Toto toilet seat in the bathroom. If you've never had the pleasure of treating your derrière to one of these suckers try it out. HIGHLY RECOMMENDED.

Written by: Kat Manalac Photos by: Jon Snyder

[jonsnyder]

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milk bar

Location: 360 Smith Street, Brooklyn, NY 11231

It's not advertised, but milk bar will give you a free packet of b'day cake truffles on your birthday. #onthego

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Court Street Grocers

Location: 485 Court Street, Brooklyn, NY 11231

Deep in the outer rim territories of Carroll Gardens lies Court Street Grocers, a hybrid general store and deli home to sandwiches so delicious you’d step over your dying nana just to sink your incisors into one. (Sorry, grannie.) But like any great sandwich spot there’re a few unlisted dishes known only to a few in-the-know regulars. Here we take a look at two off menu sandwiches geared towards the non carnivorous crowd. The Veggie Reuben What it is: Starting out as Court Street Grocer’s reuben (complete with sauerkraut, swiss cheese, Russian dressing, and Orwasher’s wine bread) the sandwich substitutes the house corned short ribs with broccoli that has been roasted with olive oil, salt, and pepper. What we think: While the on-menu reuben is quite possibly be the best sandwich in all of NYC (seriously try it) the broccoli oriented version is a tangy, buttery departure that stands on its own. And stands tall.    Inside info: According to partner Eric Finkelstein the idea for the dish came out of a desire to create a vegetarian sandwich that was tasty but didn’t skew super healthy. “There’s no goat cheese or kale on it.” 

The Veggie Sandwich What it is: A lentil burger on a brioche bun with shredded lettuce, red onion, pickles, American cheese, ketchup, and house made comeback sauce. (Why is it called comeback sauce? Because you’ll keep coming back to get some.) What we think: Have you ever gone to a restaurant, ordered a veggie burger, and bitten into a big fat piece of disappointment? This sandwich is the EXACT OPPOSITE of that experience. Inside info: The burger is the brainchild of Court Street Grocer’s Jim McGurk who, while not a vegetarian, gave up eating meat for a month. “I wanted to create a sandwich that had a certain familiarity to it.”

Written by: Danny Dumas Photos by: Jon Snyder

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Bowery Diner

Location: 241 Bowery, Manhattan, NY 10002

Going out on a Wednesday night in New York City is a hell of a good time. You’re over halfway through the workweek and you don’t have to deal with the amateurs who tend to operate on Fridays. That’s where we found ourselves last week when we very randomly cruised into the Bowery Diner and uncovered the off-menu S’Mores Shake invented by our server, Christian. 

What’s in it? The shake has a vanilla custard base, toasted marshmallows, Fox’s u-bet Chocolate Syrup, chocolate whipped topping and a cherry (obviously). In lieu of graham crackers, Christian blends in a chocolate chip cookie. 

Inside Info: The authentic fresh from the campfire flavor is achieved by scorching the marshmallows.

Written by: Kat Manalac & Danny Dumas Photos by: Jon Snyder

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Sitting at the bar at Ippudo gets you so many extra noodles (Taken with Instagram)

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Ipuddo

Location: 65 4th Avenue, New York, NY

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The Mc 10:35 - McDonald's

Location: 701 3rd St, San Francisco, CA 94107

The love child of an Egg McMuffin and a McDouble. The sandwich has been dubbed the "Mc10:35" since it can only be ordered during the changeover between breakfast and lunch.

Disclaimer: There's a chance you may have to buy the two sandwiches separately and smush them together yourself. 

HM review: "It's curing a hangover I don't even have yet." - @JonSnyder

Written by: Kat Manalac Photo by: Jon Snyder

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Turtle Tower

Location: 631 Larkin Street, San Francisco, CA

Just eating at Turtle Tower makes you feel like you're "in the know." Set in the midst of Little Saigon, the Pho shop even has hipster-ready t-shirts and a secret room in the back (you enter through a dirty alley!) that add to its exclusive mystique. 

The northern-style pho tastes like it was prepped in Hanoi. Featuring lighter broth and wide rice noodles, the soup comes unencumbered by hoisin sauce or any of the usual garnishes typically found in South Vietnamese versions of the dish. Turtle Tower's main objective is to keep it simple. Well keep it simple and keep it fresh.

Chef and owner Steven Nghia is uncompromising about the quality of his ingredients. Nghia buys produce from local farmers' markets, uses only free-range chicken, and the noodles are handcrafted every day. Steven, on that note, we have an idea for your next t-shirt: "Turtle Tower Keeps It Fresh."

Even though the menu and food are uncomplicated, team Turtle Tower (the restaurant gets its name from the Thap Rua, one of Hanoi's most prominent landmarks) presented HM with a clutch of off menu dishes. Here's what they cooked up for us.

Pho Tai Ga What it is: You don't have to choose between rare beef and chicken. You can get both in the same bowl. What we think: A collision of flavors that's at first a bit jarring then settles into a symphony of noodle-y goodness. Inside Info: You can get Turtle Tower's pho pretty much any way you want it. That can mean generous helpings of rare beef, extra tripe, or a bowl teeming with giblets. 

Bun (No. 12) What it is: Grilled pork patty and sliced pork loin suspended in a tangy broth served with cold vermicelli noodles, lettuce, mint, and cilantro. What we think: A lovely cool contrast to a heaping bowl of hot soup. Great for putting out fires in your mouth when you've shoveled in too much Pho and Sriracha sauce.  Inside Info: While technically on the menu, you can can get the dish with larger portions of patties or just the sliced pork. We opted for more sliced pork and were not even remotely disappointed. 

Custom Side Dishes What it is: If you want ANYTHING, all you need to do is ask. Customers often order mini sized portions of the side dishes. We were tickled by the prospect of ordering mini dishes of egg, giblets, and liver. What we think: We ordered a mini portion of the liver, because let's be real, there's nothing wrong with a little extra iron in the diet. Inside Info: Egg yolk with soup, a popular off-menu item was just recently added in January.

Written by: Kat Manalac & Danny Dumas Photos by: Jon Snyder

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The American Grilled Cheese Kitchen

Location: 1 South Park Street, San Francisco, CA

Grilled cheese – a snack that came into popularity during the Great Depression, and has since been banished to the kid’s menu at diners, is all grown up and headlining at SOMA’s The American Grilled Cheese Kitchen.

In its traditional form, the beauty of the grilled cheese lies in its simplicity - just two slices of Wonderbread and a couple Kraft singles. Buttered. Grilled. Perfect. But at TAGCK, all sandwiches are made using fresh rustic levain bread from San Francisco’s Pinkie’s Bakery, and they’re accessorized with ingredients like basil-lavender pesto and rosemary butter—ingredients more synonymous of haute California cuisine than your mom’ kitchen. The constant line spilling out the restaurant’s doors and on to the sidewalk has proven that there is no lack of enthusiasm for the gussied up grilled cheese. And fortunately for fans, loyalty has its rewards. The masterminds behind this pilgrimage spot have cooked up a secret menu for regulars only. Owner Nate Pollack gave Hidden Menu the passwords for three variations of the Kitchen’s signature sandwich The Mousetrap and prepared us a mystery drink that he refused to give use the code word for. Here are the passwords that will get you access to three variations of the Kitchen’s flagship dish. The Mousetrap usually comes with three kinds of the cheese (Tillamook sharp cheddar, creamy havarti, and monterey jack) on artisan sourdough. For the drink, you’re on your own.  But HM likes a good challenge and we’re pretty sure our resourceful readers will figure out what it’s called and how to order it. And when you do, hit us up at [email protected].

Tell them you want it “Kiddie Style.” What it is: Tillamook sharp cheddar grilled between two pieces of bread. What we think: The closest thing The American has to its namesake’s traditional form. Just add tater tots and tomato soup, and you’ll be transported back to a rainy day in 4th grade. Inside Info: According to Nate, this is most often ordered by kids (hence the name), or adults who eat like kids (ahem, Danny).

Tell them you want “The Works.” What it is: A Mousetrap with applewood-smoked bacon, roasted tomato and bread n’butter pickles. What we think: Sweet Zombie Cheesus! The bacon and sweet pickles work better together than Hall and Oates. Inside Info: The American’s bread n’ butter pickles are proudly made in house.

Tell them you want a “Purist.” What it is: A Mousetrap straight up. What we think: Technically, a grilled cheese purist would probably lean toward the no-frills Kiddie Style. Inside Info: Using the lingo just lets them know you’re a regular.

The Drink That Must Not Be Named What it is: Though we don’t know what it’s called, we do know this fizzy concoction contains real fruit, house made syrup, and real sugar. What we think: Tastes kind of like a mixed berry Crystal Geyser but better. We’re thinking it’s the lack of brain damaging corn syrup typically found in most sodas. Inside Info: Nate didn’t tell us the drink’s moniker or how to order it. If one of you enterprising grilled cheese aficionados has this intel tell us in the comments or better yet drop us an email.

Written by: Kat Manalac & Danny Dumas Photos by: Jon Snyder

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Rye

Location: 688 Geary Street, San Francisco, CA

The staff at San Francisco's Rye aren't bartenders  —  they're highly trained mixologists — cocktail nerds who delight in libation innovation and experimentation. But like so many SF-based establishments they're also hardcore locavores, mixing in as many seasonal, homegrown components as possible. Think of Rye as a bookend to Farm:Table; you can start your day off with expertly crafted coffee at one location and wind it down with exquisitly formulated cocktails at the other. We pulled up a stool (next to Farm:Table's Shannon Amitin no less) and spoke to professional spirit-slingers Jon Gasparini and Doug Williams. They concocted a quartet of off-menu drinks for us using ingredients like bergamots, blood oranges, and meyer lemons along with some highly specialized liquors. Here's what they blended that left us feeling stirred. 

International Sour What it is: A medley of spirits originating from France, Italy, Trinidad, the US, and China mixed with Navan (a cognac-based vanilla liquer), house made kumquat syrup, a dash of port, then topped with foamy egg white, lemon peel, and served in a tall glass (phew, got all that?). What we think: This extremely labor intensive reinterpretation of the whiskey sour is both masculine and delicate. One gastronaught was overheard exclaiming, "it's a manly, foo-foo drink." Inside info: When Rye threw a mixology contest, the International Sour ended up being the winning entry.

Blood Orange Blood and Sand What it is: Glenrothers reserve scotch blended with fresh squeezed blood orange juice, Dolin Rouge vermouth, and Cherry Herring.  What we think: According to Gasparini, "People are often apprehnesive about scotch cocktails." For us, there was nothing to be bashful about. This easily approachable, earthy, zesty, and aromatic drink is as frothy as it is refreshing. Inside info: The drink's namesake comes from a 1922 film starring Rudolph Valentino and even uses era appropriate ingredients — Cherry Herring was a popular staple in pre-prohibition bars.

The Unnamed Cocktail What it is: Fresh grapefruit, lime, and green apple muddled together with a 100% agave tequila, canton ginger liquor then garnished with a slice of green apple, and topped with crushed ice. What we think: Tart and tingly. It hits like an exceptionally smooth margarita with a lip smacking finish.  Inside Info: This yet-to-be-named libation is typically produced with house-made ginger syrup (Rye had just run out when we visited.) Oh and if any of you clever commenters can think of a pun-tastic name for it, let us know; we'll pass it on to the folks at Rye. 

Doug's Drink What it is: Pikesville rye whiskey, Leopold Bothers Georgia Peach flavored whiskey, Antica Carpano vermouth, Amaro, fresh bergamot juice, topped with frothy egg white. What we think: It takes a few sips to fully appreciate this libation. But after a few tastes, you'll be treated to a full bodied and spicy yet also elegant and herbal experience. Inside Info: Due to its strong floral hints, Doug typically likes to make this cocktail in the spring. But get some before the last batch of Leopold Brothers runs out. The "painstakingly slow" process of blending whiskey with Georgia Peaches yields just under 20 cases a year. Written by: Kat Manalac & Danny Dumas Photos by: Jon Snyder

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Solstice Restaurant and Lounge

Location: 2801 California Street, San Francisco, Ca

Main entry: Solstice

sol·stice Pronunciation: \ˈsäl-stəs, ˈsōl-, ˈsȯl-\ Function:  noun 1: Either of the two times of the year when the sun is at its greatest distance from the celestial equator. 2: A restaurant in San Francisco's NOPA district serving up easy sipping drinks, a wide selection of small plates, and several off menu items smoother than Miles Davis on a hot buttered slip and slide. Yeah, we prefer the second definition too. To celebrate the shortest day of the year, we hitched up our one-horse-open-sleigh and headed to Solstice for some live music and secret eats. HiddenMenu snuggled into a booth with Solstice's Alison Winters where she stoked us with a trifecta of off menu drinks and a scattering of unlisted dishes. 

Last Word (Green) What it is: Gin, Chartreuse, lime juice, maraschino cherry liqueur, served in a chilled glass with a sugared rim. What we think: Sweet but not overpowering. The Last Word finishes with a note more dulcet than a scene from Willy Wonka. Inside info: According to Ted Saucier in his 1951 bartender's guide Bottoms Up, The Last Word is a prohibition-era drink that originated at the Detroit Athletic Club.

Cosmo-Not (Red) What it is: Raspberry vodka, lime juice, Cointreau, raspberry puree. What we think: Tastes like a grownup glass of raspberry Kool-aid. (That's good!) Inside info: The Tang infused Cosmonaut cocktail has actually been putting people in orbit for years. But Solstice's Cosmo-Not jettisons the space-friendly powder for a raspberry puree payload.

Flying Sidecar (Yellow) What it is: 4 Roses Bourbon, triple sec, lemon juice. What we think: Hopefully someone forgot to service the brakes on this sidecar — we never want to get off. Inside info: Sidecars typically have a brandy or cognac base. The Flying Sidecar subs in bourbon for a decidedly stiffer punch. 

Chicken Pesto Pizza What it is: 1 cheese pizza - tomato sauce + pesto + marinated chicken What we think: Pizza purists may decry the addition of pesto on anything. Nuts to them. This pie was handily obliterated by our four hungry gastronauts. Inside info: The cooks are more flexible than a spring of well cooked asparagus. You can ask for virtually any kind of pizza and they'll do their best to make it for you.

Ahi with Lime, Apples and Jalapeno What it is: Ahi poke with a south-of-the-border twang. What we think: Delicious and light with ample spiciness. We were dubious about the apples + ahi pairing, but they're a surprisingly delicious combination. Inside info: This one gets the ubiquitous "staff favorite" badge. We can see why. It's easier to kick a smack habit than to cease consumption of the buttery blue corn chips, and the rich, tasty ahi.

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Little Star Pizza

Location: 846 Divisadero Street, San Francisco, CA

If you consider thin crust blasphemy, make pilgrimages to Chicago for Giordano's (or Lou Malnati's, or Gino's East, everyone has an opinion), and kneel before the altar of deep dish, then Little Star should be your West Coast temple of worship. The pizzeria specializes in pie that hits like a wrecking ball of flavor: Chicago style, loaded with toppings, crowned with thick tomato sauce, and encased in a buttery cornmeal crust. If you leave hungry then you should probably get yourself checked for tapeworm. We rolled in to the Little Star's Mission street location where they whipped up two off menu pizzas.

Brass Monkey What it is: In the 'burbs a "Brass Monkey" is both malt liquor mixed with OJ and one of the best songs from Licensed to Ill. At Little Star it's their namesake deep dish pizza (spinach bended with ricotta, feta, mushrooms, onions and garlic) with a sausage upgrade. What we think: Get a knife and fork ready, you can't really eat a slice of this stuff with one hand. It's a veritable lasagna pie. The sausage gives each slice a sweet, almost maple-y quality and nicely balances out the cornbread crust which — despite the dog-pile of ingredients — never gets soggy. Inside Info: The Brass Monkey was featured in 7x7's 100 Things to Try Before You Die 2009.

The Abba Zabba aka The Half Baked What it is: Any Little Star Pizza (we opted for the Mediterranian) cooked 50% through and tossed in a to-go box. What we think: Dave Chappelle would approve. Inside Info: Take home, bake at 375 on top rack for 25 minutes. For better results, consider constructing a DIY home pizza oven. It's seriously not hard!

Written by: Kat Manalac & Danny Dumas Photos by: Jon Snyder