In a Travel + Leisure article titled “America’s Best Stadium Food,” Rathea Tep covers the multitude of culinary creations available at stadiums and arenas across the country. Gone are the days of simple peanuts, Cracker Jack, and hot dogs, replaced by the likes pulled pork sandwiches in Brooklyn and lamb & goat burgers in Minneapolis.

FirstEnergy Stadium in Cleveland gets a nod thanks to chefs Michael Symon and Jonathon Sawyer, who run B Spot and Street Frites, respectively.

“Head over to Sawyer’s Street Frites (from Jonathon Sawyer) for modern renditions of Cleveland classics like the Carnegie Dip, made with beef brisket that’s been smoked at the stadium for three weeks and topped with caramelized onions, aged cheddar, and jus.”

“At Michael Symon’s B Spot, all burgers are made with a Pat LaFrieda blend; the Fat Doug is topped with pastrami, coleslaw, and Swiss cheese.”

Enjoy the full feature here.