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Cleveland chef and restaurateur Michael Symon stars in a new Food Network series "Burgers, Brew & Que," premiering Friday, June 17 at 10:30 p.m. ET.

(Courtesy, Food Network)

CLEVELAND, Ohio -- An air date has been set for the premiere of Michael Symon's new Food Network Show.

When Cleveland's Iron Chef Michael Symon's series, "Burgers, Brew & 'Que" premieres at 10:30 p.m. Friday, July 17, expect a down-home chow-down.

Billed as "a summer road trip to taste the best of American classics," the chef-owner of Lola Bistro, Lolita, B Spot Burgers and other restaurants - as well as co-host of ABC TV's daytime hit show "The Chew" - travels to cities like Nashville, New York and hometown Cleveland.

As the show's title makes plain, the six-episode run focuses on casual American fare.

"I love all kinds of fancy stuff, but you know: this is the food I really love," Symon said during a phone interview last month.

"We're going to be searching for the best barbecue we can find, great burgers and regional American classics - and local beers, of course," he added.

One of those classics is the Music City classic, "Memphis-style hot chicken" - the really hot stuff, the kind that often reduces Buffalo wings to baby food. In the premiere episode, according to the show producers, "Michael pushes his personal limit to find out just how spicy he can handle it."

"I've eaten a lot of hot chicken, so trying it for the show was more of an indulgence for me," Symon laugh during a call Thursday afternoon. Coolest experience so far, he adds, was the discovery of a niche barbecue joint in the Bushwick district of Brooklyn, New York.

"The place is The Arrogant Swine, in a pretty rough little neighborhood that's just beginning to develop," Symon said.

"What I liked about it so much is it's very specific type of barbecue. He wasn't like 'I'm doing Carolina barbecue' or 'Memphis-style' - it was super-regionally-specific, Eastern North Carolina style, to be exact, that's only uses whole -hogs, 250 pounders, done with vinegar and chilies only. It's really delicious," Symon said.

Although specific details are not yet being released, while taping in Cleveland for future episodes Symon visited spots as varied as former Cleveland Browns player Al Baker's Bubba's Q' in Avon, Oak & Embers in Chesterland, Butcher and The Brewer on East Fourth Street and Great Lakes Brewing Company in Ohio City. Those restaurants, as well as Hecks Cafe and Flying Fig, also in Ohio City, will be featured in future episodes.

(But here's a teaser, from the second episode on July 24: "then [Symon] visits his favorite hometown haunt where they pair Cleveland classics like bratwurst and pierogi with refreshing house-made brews.")

For extra star power, a couple of Symon's close pals will make appearances in some of the segments taped in New York City. Chef Bobby Flay will join him for a Brontosaurus Beef Rib at one joint; "The Chew" co-star Mario Batali tags along for visit to one of the city's most famed burger spots; and chef and Food Network regular Alex Guarnaschelli will share in a hot dog and bottomless beer feast.

In a prepared statement, Food Network general manager and senior vice-president Bob Tuschman called Symon "not only a world-class chef but a fan-favorite for our viewers." Tuschman is a Shaker Heights native.

"Michael's down-to-earth style, humor and expertise makes him the perfect guide on a road trip sampling the best burgers, brews and BBQ the country has to offer," Tuschman added.

Symon's looking for more than a single six-part run of "Burgers, Brew & 'Que."

"If all goes as planned, it'll be a successful show and it'll be a stalwart on the network with more seasons ahead," he said.