Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

I’m not sure how your father rates 364 days out of the year, but on Father’s Day, he surely morphs into a superhero.

To befit someone of your dad’s status, there should be a celebratory Father’s Day dinner - and that dinner should probably include steak. Here are some places to celebrate:
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Welcome to round eleven of Spouse vs. Spouse, a series in which a couple of married food freaks, CNN’s Brandon and Kristy Griggs, square off in their Atlanta kitchen for culinary bragging rights – and invite you to weigh in, too.

In each installment, Kristy and Brandon each make a creative variation on the same ingredient or dish – everything from pasta to seafood to cocktails to desserts. We serve both versions anonymously to our friends, who then judge which one they like better and why. We walk you through our kitchen process, bring the husband-and-wife smack talk and, of course, keep score. We also share our recipes here so that you can try them for yourself.

Our theme: Father's Day brunch
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Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

This Sunday is Father’s Day, and what your father needs is something to take away the cares and tribulations of life, especially as many of them were undoubtedly caused by you. Long and peaceful sleep is probably the ideal panacea, but since giving one’s dad a wastepaper basket full of sleeping pills is frowned upon by pretty much every authority you’d care to name, and might well make Dad himself regard you with a wary eye.

Why not a stiff drink instead? Different dads have different tastes, but here are a few liquid ideas.
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Scorched meat, over-marinated steak and just plain old over-fussiness can wreck a perfectly good cookout. Top chefs at the Atlanta Food and Wine Festival are here to help solve your grilling woes so you can have more time to hang out with your friends and family.

Be sure to catch up on the rest of our father-friendly tips to help you and the old man celebrate all weekend long.
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

All too often we read and hear about fond memories of grandmother's chocolate pie or Mom's goulash - but sometimes, it's dear ol’ dad that deserves the culinary credit.

Family-run Rao's Restaurant has been a New York City (and restaurant bucket list) mainstay since 1896. Several generations later, Frank Pellegrino Jr. has carried the Rao's family flame to Sin City - and he couldn't have done it without his father, Frank Pellegrino, Sr.

I was brought to work at Rao’s by my dad, Frank Pellegrino, Sr., in my early teens. My first position there was busboy, where he taught me dining etiquette and pointed out to me the importance of watching our guests and sensing their needs before they did.

Once I had a handle on working the dining room floor, my duties were expanded when I was placed in the kitchen to learn how to prepare all the appetizers on our menu for our guests.

Five Things My Father Taught Me in the Kitchen: Frank Pellegrino, Jr.
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Here’s the deal with Father’s Day: Whatever you buy your father - 200 yards of fly-casting line, a stuffed wallaby, a stained-glass replica of A-Rod’s face - the guy is going to act pleased. That’s part of the father-child contract.

But both you and he know that you could buy him something he’d really like. Now, it’s possible that 200 yards of fly-casting line will lift the old guy’s heart and make bright every last one of his remaining days, but some fathers would actually prefer a bottle of wine. So, for those fathers, some guidelines:
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