In this episode of Table 42, brought to you by the Foodable WebTV Network, we explore New York City’s Alder. In the kitchen, host Paul Barron gets a firsthand look at the restaurant’s new fall dishes. Executive Chef Jon Bignelli describes the owner Wylie Dufresne's approach to cuisine as taking the familiar and infusing dishes with interesting techniques and flavor profiles.

In the front of the house, Siobhan Lowe, Alder’s GM, talks design and how everything connects to the concept.

On this episode of Table 42, brought to you by the Foodable WebTV Network, we explore Yardbird Southern Kitchen and Bar, a 50 Eggs concept that has become a staple in the Miami dining scene.

Chef Clayton Miller takes us into the kitchen to show us some of the restaurant's hottest dishes and reveals that Yardbird goes through about 500 lbs of chicken four times a week (on a slow week!). In the front of the house, Owner John Kunkel talks design, Yardbird's Bourbon Bar, and what the restaurant's challenges have been along the way.

In this episode of Table 42, Foodable WebTV Network and Paul Barron visit Phoenix and explore Herb Box, a quaint, bright space where guests are urged to stay awhile and relax.

Chef Becky takes us into the kitchen to show us how she prepares some of the venue’s dishes, which are described as healthy and produce-forward. The vegetable heavy menu balances perfectly with the Herb Box’s locally sourced proteins.

Chambers in San Francisco is not your average restaurant. It’s got a groovy, sexy rock n’roll vibe with 10,000 vinyls lining the wall, and the food & drink are just as unique. Watch the full episode as Executive Chef Trevor Ogden invites us into the kitchen to explore how he’s taking California cuisine up a few notches (read: they smoke their own bacon and one of the dishes is served on a volcanic stone).

Not hungry? We also catch up with mixologist Richard Woodruff, who serves us some of his best creations.

Local. Simple. Honest. That's the motto behind Boca Kitchen Bar and Market. Using only organic and locally sourced products - nothing from over 200 miles away - the quaint restaurant is known for its healthy eats and constantly changing menu.

Join Paul as he goes behind the scenes with chef Ted Dorcy to whip of some of Boca Kitchen Bar and Market's signature dishes.

Innovation is found in places where few might look. Eve, located in Alexandria, VA, is a hidden gem with a unique flair of menu and style. Focusing on sourcing local ingredients whenever possible, Eve's culinary inspiration stems from available seasonal ingredients complemented with fun and familiarity.

Eve is a two-concept establishment - part upscale casual bistro and part Chef's tasting room in a formal dining area, with all dishes coming from the same kitchen. Watch the full episode as Paul finds out what makes Eve so special.

Join Paul in San Francisco at the historic Comstock Saloon. Built in 1907, Comstock Saloon maintains a strong Northern Californian tradition rooted in classic cocktails and a menu that reflects the era.

Grub Slinger Carlo Espinas discusses Comstock's local sourcing initiative and Comstock's philosophy behind the neighborhood watering hole.

You are invited to join Paul Barron, as he explores The Federal in Miami. This modern American food tavern brings to the table classic comfort foods with their own unique twist.

Go into the kitchen with head chef Cesar Zapata and see this twist in action with his Buffalo Pork Wings and deconstructed Thanksgiving dinner!