In the final episode of Season 1, we discuss some of our favorite food and drink destinations around the world, and how we were able to use points and miles to book trips at almost no out-of-pocket cost. We discuss Argentinian steaks and red wine, food crawls in Spain, French castles, Southeast Asian street food, and much more.
Then, we offer a quick preview of Season 2, which will feature an investigative mini-series on pierogies, interviews with a diverse group of special guests, and updates on our upcoming travel.
We discuss some of America's greatest regional foods, focusing on places we haven't discussed in previous episodes. Our conversation takes us all over America — from Maine to Miami, Seattle to San Diego, the islands of Hawaii, and a whole bunch of places in between.
We talk about farm-fresh pizza, seafood hubs on both coasts, unique doughnuts, sandwich crawls, burritos, barbecue, New Mexico green chile, Cincinnati chili, and much more.
In this episode, we answer questions submitted by listeners. We discuss the craziest items we've ever found on menus around the world and around the United States — including a delicacy called geoduck. Then, we talk about how we determine where to travel, how we take advantage of great travel deals, and what locations we would visit over and over again.
We also discuss the new Apple credit card, our favorite breakfast dishes, the inspiration behind our restaurant, and trying to stay in shape.
Do you have travel insurance? We discuss how a credit card's travel insurance perk allowed us to escape a massive snowstorm, and spend an extra few days eating our way around New Orleans (1:49).
Then, we discuss the food scene in Washington, DC, including:
8:14 — A rapidly-changing restaurant culture
8:37 — A Subway for every kind of food
11:04 — The best Indian restaurant in America
12:13 — An iconic spinach salad
13:54 — Expanding beyond Chicken Tikka Masala
14:43 — Next-level Filipino food
15:52 — A casual and accessible restaurant from Chef José Andrés
17:09 — A pair of modern Caribbean places
18:33 — A Michelin-starred restaurant with live fire cooking
19:24 — Incredible happy hour pizza deals
20:52 — An Eastern Market speakeasy with good food
22:43 — Hamburgers, milkshakes, and french fries with herb seasoning
23:12 — Wild speculation about a fictional burger place
24:37 — DC institutions and the half-smoke
26:08 — Ranking the DC-area airports, including the most convenient major airport in America
27:26 — Neighboring states
28:27 — Memorials, monuments, and museums
In this episode, we discuss Southwest Airlines, and how to take advantage of the generous change and cancellation policies it offers (1:50). We share how we use Southwest Airlines to bring more flexibility to our flight itineraries.
Then, we discuss the food scene in Minneapolis, including:
5:12 — Bike lanes
6:18 — A monstrosity called hotdish
6:43 — Food "bound together" with cream of mushroom soup and topped with tater tots
7:11 — Ground yak, venison, and elk
8:02 — Misconceptions about Minneapolis food
8:13 — A stuffed burger called the Jucy Lucy (or Juicy Lucy depending on your loyalties)
8:34 — Burger safety
9:41 — Somali food
10:31 — Hmong food
11:48 — Eat Street
12:18 — Native American food, indigenous North American ingredients, and an exciting new restaurant on the way
14:08 — Our favorite Minneapolis restaurants
14:39 — Korean BBQ pizza
15:47 — "Technicolor Minnesota" decor and a brilliant wine by the glass policy
17:17 — A modern supper club
18:44 — A dim sum pastry brunch
20:25 — Incredible cinnamon rolls and croissants in an assuming neighborhood coffee shop
23:32 — Burger innovation
24:00 — Transit
25:04 — Minneapolis' musical legends
25:40 — Famous dogs
We share strategies for getting to Hawaii with points and miles (1:46), including a way to add a nearly-free stop on the west coast on your way to or from the islands.
Then, we discuss the food scene in San Francisco, including:
5:22 — San Francisco's greatest gift to America?
6:01 — The Mission burrito
8:24 — The components of a classic burrito, the inclusion of rice, and a few popular burrito hot spots
11:52 — Sourdough bread that started over 150 years ago
13:05 — A sourdough conspiracy theory?
13:38 — The 150-year old foods we'd be willing to eat
14:11 — A culture of great baking in San Francisco, including one of America's best croissants
16:06 — Coffee, one cup at a time
18:49 — Irish coffee
19:31 — The Bush Man's yelp reviews
21:52 — Dim Sum and soup dumplings
23:17 — Chinese food and a modern Chinatown restaurant called Mister Jiu's
25:28 — Beatnik-era writers and poets
26:25 — A Chinese food hall
27:05 — A wine bar from a 3-Michelin starred chef and other special occasion places
28:16 — Quick trips from San Francisco to Berkeley, Oakland, Napa, and other wine-producing regions
30:26 — Our Bay Area to-do list
32:45 — California wine
34:57 — An Alcatraz tour narrated by former prisoners
35:40 — TV shows and movies set in San Francisco
In this episode, we talk about positioning flights (1:54). We share the strategies that we use to take advantage of great airfare deals even when they aren't available from our home airport.
Then, we discuss the food in New York City, including:
6:31 — Bad pizza advice
8:21 — Inexpensive food
8:37 — Great slices of pizza
9:57 — Basically a spinach-artichoke dip on pizza
11:11 — What makes New York bagels better
13:28 — What other cities do wrong when making bagels
14:14 — Smoked fish
15:28 — A life-changing Upper West Side smoked sturgeon institution
17:29 — Pastrami on rye
19:13 — A dumpling crawl through Queens
21:39 — Overwhelming (and very delicious) dim sum
23:37 — Little Italy
23:59 — Bibimbap, dumplings, and barbecue in Koreatown
25:39 — The incredible diversity of New York's neighborhoods
27:02 — Special occasion meals
27:57 — A former "world's best restaurant"
28:41 — America's only Michelin-starred noodle bar
30:08 — A natural wine bar and an accessible tasting menu
30:51 — A neighborhood restaurant in Brooklyn growing its own ingredients
34:25 — Scallion pancakes
35:04 — "A big ol' happy baseball"
35:43 — The best way to see the New York City skyline
In this episode, we talk about how to save money and earn airline miles on rental cars (1:44). Make sure you're using autoslash.com to get alerts when the price of your rental car drops (3:19).
Then, we discuss the food scene in Austin, including:
6:35 — Breakfast tacos and what Austin does best
8:04 — The gateway breakfast taco
9:21 — Migas
10:02 — Our favorite Austin breakfast taco spot
11:27 — A merger of two Austin specialties
12:19 — A Barbecue hub
12:55 — The "gold standard" of Austin barbecue
14:05 — Waiting in a four-hour line that's actually fun
14:57 — Other Austin barbecue spots
15:39 — Brisket kolaches and "new school barbecue"
16:57 — A barbecue pre-order protip
18:04 — Innovative restaurants including a Japanese-Texan mash-ups, a masa-focused menu, and dinner dim sum
22:56 — A whole street of beer gardens and outdoor parties
24:33 — Ranch-to-table cuisine
25:27 — Day trips from Austin for barbecue and wine
28:17 — The most interesting food cities in the country right now
29:20 — Texas vocabulary
30:27 — "A top-tier taco destination"
30:53 — Beef ribs, because you've come this far
You've used points and miles to save a whole bunch of money on flights and hotels, but transportation to and from the airport can still be really expensive. We talk about how we save money whenever we land in a new city (1:50).
Then, we discuss the food and drink scene in Charleston, including:
5:58 — What makes Charleston unique as a food destination
6:59 — Classic Lowcountry dishes and the "unofficial official dish" of Charleston
8:13 — The Lowcountry boil
8:58 — Restaurants serving the classics
10:55 — Modern restaurants obsessed with local ingredients
13:20 — As many hot little biscuits as you can handle
15:05 — Bad spelling
15:46 — One of the country's premier oyster scenes
17:55 — An emerging barbecue scene
18:28 — Carolina-style whole hog barbecue
18:57 — A Texas transplant smoking incredible brisket
20:07 — The best of the best in American regional barbecue styles
21:58 — The future of Charleston's food scene
22:47 — Hominy Grill's closure
23:56 — Our Charleston food to-do list
25:11 — "Grits central"
26:44 — Mignonette
27:46 — Dabbling in Hooch
29:41 — Ghost tours
We have another bonus episode from our road trip through Texas, which included unique tacos in San Antonio and one last innovative dinner concept in Houston.
1:30 — "A necessary stop for the soul"
3:25 — San Antonio's riverwalk and The Alamo
4:10 — Painful memories from a minor league baseball game
4:59 — A helpful tip from some locals
6:00 — Cheap margaritas and albondigas
6:35 — Incredible Texas tortillas
7:22 — A bar in a former convent
8:05 — Carnitas for breakfast
9:06 — Note: We mention that Carnitas Lonja was named the no. 4 best new restaurant in America by Esquire Magazine. It was actually no. 10.
9:27 — A San Antonio puffy taco experience more than a decade in the making
10:21 — Check out the saved San Antonio story on our instagram page
13:40 — An Astrodome-themed brewery
15:13 — The most-anticipated dinner on our Texas itinerary
15:59 — A six-course "tour of Houston"
16:22 — A Nigerian-influenced steak and Szechuan peppers
17:11 — Texas wine and a growing wine region
19:18 — Overall impressions of Houston
21:32 — Upcoming episodes
You may be able to get better deals on your domestic flights by using foreign frequent flyer programs. We share some examples of how we stretch our points by utilizing the loyalty programs of British Airways and Singapore Airlines (1:56).
Then we discuss the food and drink scene in Chicago, including:
6:51 — Chicago's iconic deep dish pizza
7:30 — Casserole?
9:05 — Our choice for deep dish
9:43 — The components of Chicago-style hot dogs
10:41 — Cash-only Italian beef with a uniquely Chicago condiment
12:14 — The proper stance for sandwich-eating
12:38 — "A real commitment"
13:13 — Arguably the best restaurant in the world
13:52 — Molecular gastronomy, floating food, and the aroma of the ocean
16:18 — Chicago's accessible restaurants and America's best restaurant neighborhood
16:54 — Bon Appétit's 2017 restaurant city of the year
17:00 — West Loop restaurant recommendations
17:41 — Some of the country's best fresh pasta
19:45 — Ordering an entire goat shoulder for a large group
21:33 — Saving room for dessert
21:59 — A restaurant that seats you in the kitchen
22:50 — Chicago's cult burgers, including a 5-hour wait for a table
25:28 — Getting out into Chicago's neighborhoods
25:51 — A farmer's market-inspired dinner that changes every week
26:32 — A weekends-only pop-up with seasonal donuts
27:50 — A small place for brunch or BYOB dinners
28:17 — The food of Macau, including a paella-esque mashup of Portuguese and Chinese food traditions
29:45 — Various neighborhood gems featuring Korean food, fried chicken, short rib beignets, and stunning decor
31:47 — The only Michelin-starred brewery in the world, and other restaurants making their own beer
33:33 — Grilled tortilla chips
34:50 — Our favorite airport restaurant
35:00 — Chicago's Mexican food scene, including outstanding carnitas
36:05 — Some places in Chicago we still need to visit
39:18 — Malort slogans
40:00 — Chicago's airports
In this bonus episode, recorded in Austin, Texas, we discuss our road trip through the Lone Star state.
1:18 — Going to Houston on vacation
1:27 — The new "capital of Southern cool"
2:19 — How we booked our flights
3:12 — Goat, octopus, and Mexican squash tacos in Dallas
3:59 — Petra and the Beast
5:48 — Hustling from the airport to an incredible Houston restaurant
7:00 — How you can find our meal in our saved Instagram stories
7:59 — Barbecue: a Texas road trip essential
8:11 — A cohesive barbecue experience with Cajun, southwestern, and southeast Asian influences
10:02 — A hammock-filled beer garden
10:32 — Another two-dinner night
14:01 — An underground food hall with lots of Texas beers
14:30 — Queso
15:11 — Crawfish & Noodles
15:37 — Viet-Cajun
16:27 — Our server saving the day
17:30 — One of the most interesting restaurant concepts in America
20:47 — A growing brewery
22:22 — One of the best road trip stops ever
23:35 — Czech pastries
24:33 — Immaculate bathrooms
24:58 — A small town with the state's best barbecue (according to Texas Monthly's famous rankings)
25:40 — Our bad barbecue advice
26:04 — Free beer
26:28 — The most hated people in Texas
We discuss flash sales and when it makes sense to book your trip on the spot and figure out the details later. Some of the best deals don't last long, but if you act quickly, you can save a lot of money on your next trip (2:21). We'll talk about how to make sure your impulse bookings are risk-free.
Then we discuss the food scene in Los Angeles, including:
6:54 — Infamous LA traffic
8:17 — What is making LA such a hot food city right now?
8:55 — Food from all over the world
9:20 — The impact of rideshare on restaurants
10:05 — Strip malls
11:06 — Celebrity culture and the LA restaurant scene
12:21 — Our visit to Majordomo
14:32 — One night, two dinner reservations
15:15 — A great new Middle Eastern restaurant
16:21 — Fried pita with magic seasoning
17:18 — Reservations strongly recommended, no exceptions
18:15 — A hidden, but very influential, Italian restaurant
19:19 — One of my favorite places in America to eat breakfast
20:48 — "California cuisine"
21:50 — A tasting menu in a strip mall
23:00 — Non-alcoholic drink pairings
24:12 — Trend-setting LA restaurants
26:06 — Perhaps the most gluttonous burger ever
26:22 — America's premier Oaxacan restaurant includes a flight of mole
28:20 — A sandwich originally created in LA
29:33 — The country's first cult burger?
31:40 — Our LA to-do list
32:39 — "All of the taco trucks"
34:09 — Hiking and the Hollywood sign
You may be able to redeem your frequent flyer miles to visit two destinations for the price of one. In this episode, we'll tell you how (2:30).
Then we'll talk about the food and drink scene in Portland, Oregon, including:
6:39 — What stands out about Portland as a food destination?
8:24 — A doughnut place you've probably heard about
10:30 — Oregon beer and Portland's craft culture
12:34 — Street food
16:23 — Portland has real restaurants, too
18:52 — A "Portland weird" pizza place (with an amazing website)
20:37 — Special wings at Portland's most famous Thai restaurant
21:58 — Asian flavors
22:28 — America's best Thai food at a restaurant inside a restaurant
23:36 — A neighborhood restaurant among the city's best
24:10 — Brunch all day, every day
25:21 — Ramen
26:27 — America's premier ice creamery, which uses blue cheese, duckfat, and olive oil
28:53 — Great Portland restaurants
30:05 — Ordering everything on the menu at a semi-hidden, family-run Korean restaurant
32:17 — Portland as a national leader in the restaurant industry
33:33 — The world's first certified sustainable sushi restaurant
34:28 — Vegan Christmas trees
34:57 — Portlandia
36:41 — Oregon wine
37:12 — Entire grocery store aisles of Oregon beer
37:42 — Portland's airport carpet
We discuss some very easy ways that you can earn more points and miles without flying and without signing up for credit cards. To learn about earning miles for shopping online, going out to eat, and using Lyft, click here for additional information on the Feasting Flyer blog.
Then, we talk about the food scene in Detroit, including:
8:27 — Urban agriculture
9:42 — The growth of Detroit-style pizza
11:07 — What is Detroit-style pizza?
14:05 — A rundown of Detroit's pizza places
15:44 — Detroit's other pizza exports
16:54 — Coney Island in Detroit?
18:35 — Putting out a call to Feasting Flyer listeners
19:25 — Immigrant contributions to the Detroit food scene
20:00 — City of Dearborn
22:06 — Our favorite Middle Eastern restaurants in Dearborn
24:28 — Corktown
25:45 — A private Irish-American club
27:35 — A new slogan for the City of Detroit
28:37 — A castle (with a free shuttle!) in the city
31:30 — Suburban Detroit's outstanding restaurants
32:44 — Women leading the way in Detroit's food and restaurant scene
33:47 — Pie for breakfast
35:44 — One of America's best new chefs
36:55 — A butcher shop by day, restaurant by night
39:54 — Pizza chains
41:50 — Driving south into Canada
We discuss credit cards with annual fees, how to make sure you're getting your money's worth on them, and whether or not it makes sense to keep airline-branded credit cards long-term (1:55).
Then, we get into the food and drink scene in Nashville, including:
6:46 — Nashville hot chicken
8:09 — The origins of hot chicken
10:55 — The rapid growth of hot chicken around Nashville and the country
11:38 — Supporting the pioneers of Nashville hot chicken
15:18 — Meat and three
16:25 — Family-style Southern cooking
17:49 — A pre-dinner snack of fried chicken
20:50 — Nashville's real culinary geniuses
22:00 — Chefs from around the country flocking to Nashville
23:58 — A destination for Appalachian food
25:22 — Neighborhood restaurants
26:37 — Steak... from a cauliflower
27:44 — Appetizer pizza
31:52 — A fascinating hidden restaurant with a chef's counter
35:05 — A unique pizza ingredient
38:55 — Cowboy boots
40:19 — Girl power country music
In this episode, we discuss transferable points (1:51) and why they are a must-have for anybody that wants to travel more often and more affordably. If you've ever found it difficult or frustrating to actually get value from your points or miles, you'll want to hear this.
We also discuss the under-appreciated food scene of Philadelphia, including:
8:58 — Cheesesteaks for breakfast
9:52 — The proper cheesesteak ingredients
10:45 — The best cheesesteaks in the city
14:29 — Cheez Whiz on ribeye steak
16:15 — Philadelphia's other favorite sandwich, the roast pork
18:05 — Tomato pie, Philadelphia's cold pizza
19:30 — "Break your teeth" hard pretzels
20:57 — America's best and most influential Israeli restaurant
22:31 — Shreddable lamb shoulder glazed with pomegranate
24:20 — Hummus
25:02 — Lebanese, Israeli, and Turkish wines
27:07 — A new Lebanese restaurant
28:00 — Lebanese IPA
28:19 — Philadelphia's next great dining neighborhood
29:31 — Barbacoa
31:40 — Beer brewer Ben Franklin
31:52 — Philadelphia Freedom
32:32 — The best mascot in all of sports
Welcome to the first full episode of the Feasting Flyer podcast.
In this installment, we introduce you to the bread course — a brief segment on points, miles, credit cards, and other travel deals (1:45).
We also discuss the food and drink scene of New Orleans, including:
7:23 — Where to eat in the French Quarter
10:00 — The original muffuletta sandwich
10:42 — Bellying up for oysters
12:07 — Po' Boys
16:54 — Legendary fried chicken
19:50 — Special occasion restaurants
23:40 — The New York Times article on modern interpretations of gumbo
24:20 — America's coolest wine bar
26:49 — A mind-blowing, vegetarian, collard green sandwich
29:18 — Vietnamese food
30:30 — Rapid fire questions
32:08 — Day-drinking and daiquiris by the gallon
33:30 — Voodoo tours and cemeteries
In episode 2, we introduce co-host Clare Mundy and discuss our first date — a 5,000-mile cross-country road trip that lasted an entire month.
We share more about how the Feasting Flyer came to be and our goals for the podcast.
Welcome to the Feasting Flyer Podcast — a show about food and travel. We are here to help listeners travel more often and more affordably, and we're telling the stories of the incredible food and drink experiences around America.