Jarocho (South)

Chef-owner Carlos Falcon grew up living right next to the ocean in Mexico, so when he decided to open a restaurant in landlocked Kansas City, he figured out how to bring in fresh fish daily to recreate the flavors of his childhood. The standout dish is the whole fried sea bass, which is salt brined for 24 hours before it’s fried to give it a crisp, salty exterior. It’s served with a side of fresh cabbage slaw and a drizzle of chipotle sauce, and is so incredibly simple. “I don’t care if this is the only thing on the menu, I will be back,” Guy said after his first bite.

(via Food Network)