This unique vacation spot is home to a sprawling inn with more than 100 themed rooms that are extravagantly decorated, as well as a renowned bakery serving decadent desserts. A signature treat is the Pink Champagne Cake made from slices of fluffy white sponge cake held together by alternating layers of classic whipped cream and a champagne cream laced with brandy and rum. The indulgent confection is finished with shavings of pink chocolate and topped with thick ribbons of pink chocolate on top.
You can do more than bowl here: Follow Justin Warner’s lead and take your meal by the jar. One savory version layers pulled pork, Southern slaw and baked beans in a Mason jar. For a sweeter treat, try the Lane Buster: This chocolate-coated jar is packed with brownies, ice cream and chocolate sauce.
It's no secret that Chicago is known for hot dogs, but at Franks 'n' Dawgs, the archetypal street food is elevated into some seriously "haute" dogs. Munch on a Brunch Dog — breakfast sausage with bacon, fried egg and maple mayo — with some Waffle Truffle Fries.
Locals can't wait for Magnolia Cafe's giant gingerbread banana pancakes, and lucky for them, they don't have to. Guy loved the menu, packed with everything from chipotle hollandaise sauce on eggs Benedict to jambalaya stuffed in red peppers. As he says, "come back for the food and the funk."
What started as a simple tortilla factory in 1964 has grown into an empire of more than 60 taco shops serving up real-deal Mexican food. Guy raves about Roberto’s carne asada burrito, which features juicy beef, fresh pico de gallo and cool guacamole, all wrapped up in a toasted tortilla.
This Pacific Northwest restaurant reinvents comforting rustic dishes by adding new twists. One such creation is the Bacon Apple Pie. Chef-Owner Jenn Louis starts with a sweet, flaky crust and buttery apple filling, then takes the treat to the next level by topping it with a lattice made of bacon.
When Mardi Gras rolls around, Aarón Sánchez makes a beeline for this bakery that serves an over-the-top version of that seasonal staple known as the king cake. The dough is slathered with a sweet coating made from brown sugar and cinnamon, baked until golden brown and then sliced in two. Sandwiched between the halves of the cake are rich layers of salted caramel, dulce de leche, sliced bananas, mascarpone cheese and chopped pecans. There are also plenty of savory options that are worth trying; the artichoke dip is one of them.
Fried ice cream is serious business at this food truck, which follows a four-day process to make each creamy-crunchy treat. Fans flock here for desserts like the Frach’s Original: a cake ball filled with vanilla ice cream, coated with crispy tempura, and topped with caramel sauce and whipped cream.
This tiny shop slings massive subs piled high with meaty layers and fresh fixings. Guy is a fan of the Italian Sub: An 18-inch roll made by a local baker is layered with crisp lettuce, provolone cheese and a hearty trio of Italian meats, then finished with oil, seasoning and crushed cherry peppers.
Head here for artfully designed cakes, like the yule log that Jeff Mauro enjoys at Christmas. Made from chocolate, almonds and whipped egg whites, this log-shaped cake features raspberry buttercream filling and chocolate ganache frosting. Flourishes like meringue mushrooms add a festive flair.
Cozy up with comforting soul food at this spot. Crowds flock here for dishes like the sweet potato bread pudding. Pecans and a buttery batter are poured over sweet potato biscuits, and then the entire creation is baked to sweet perfection. Bourbon caramel sauce makes for a delectably rich finish.
This upscale burger joint slings hormone-free, house-ground patties and local craft brews. A must-try is the Poutine Burger Special: This patty comes served on a house-baked bun and is topped with french fries smothered in gravy, a slice of cheese and a runny fried egg.
When Richard Blais wants a sweet reminder of childhood, he heads to Playa Provisions and orders the Waffle Taco, which he calls “a chocolate pinata.” This taco-shaped waffle cone is stuffed with sprinkles-and-cake-laced frozen custard, then coated in chocolate ganache and topped with more sprinkles.
Root & Bone draws the crowds with its killer sandwich inspired by that classic crowd-pleaser: chicken and waffles. The bird is brined in sweet tea to keep it juicy and give it a hint of sweetness, then dredged in spice-laced dry batter, fried until satisfyingly crisp and blanketed in a melty layer of sharp cheddar cheese. A slab of pickled green tomato cuts the richness of the chicken, which comes stuffed between fluffy mini waffles drenched in bourbon maple syrup.
For the ultimate in decadent snacks, head to this farm-to-table spot that’s serving up bacon caramel popcorn. Order the Rodeo Jax to indulge in this sweet-salty treat. The freshly popped, organic popcorn is coated with a delectable mixture of caramel and bacon salt made from apple-wood-smoked bacon.