As the self-proclaimed Duke of Herring, Alton declared the Chopped Herring Sandwich (on rye) at this classic Jewish deli worthy of The Best Thing I Ever Ate. The sandwich salads are prepared in small batches, as are the onion-laced potato latkes that are fried to crunchy perfection.
Rao’s classic Italian-American cuisine is legendary. The tangy lemon chicken and the tender meatballs made of beef, pork and veal taste like they came straight from Grandma’s kitchen. Another must-try is the Beef Lasagna featuring ricotta, pecorino, mozzarella and a sausage-studded Bolognese sauce.
The chili recipe at this 1950s-style diner is so old that it came with the building when the LoGuercio family bought the place. Laced with beef cracklings and two secret spice blends, this meaty chili tastes extra delicious served over spaghetti and topped with cheese, onions and oyster crackers.
Head to this cafe for fresh takes on American breakfast favorites, like the Banana Nut Bread French Toast. This crowd-pleasing dish starts with banana-walnut bread that’s made from scratch in-house. Slices of the fresh-baked bread are then dipped in an eggy batter, cooked until golden brown and served with powdered sugar, fresh bananas and crunchy walnuts on top.
When cravings for Thanksgiving food hit you, have no fear: The Bobbie sandwich served at Capriotti’s is sure to satisfy — and it’s available all year long. Every morning, a 24-pound turkey is roasted until it’s fall-apart tender, and then it’s shredded and piled high on soft Italian rolls. These holiday-worthy sandwiches are finished with housemade cranberry sauce and stuffing.
This bakery puts its own delicious twists on a classic Czech pastry: the kolache. A buttery dough is made from scratch and then stuffed with fillings either savory or sweet. A must-try is the Chili Dog Kolache, which stars a sliced hot dog and housemade chili nestled inside the rich signature dough.
A go-to indulgence for both Rachael Ray and Alex Guarnaschelli is the muffuletta, a 2-pound sandwich that originated at this store. A sesame seed-studded loaf is layered with Swiss cheese, provolone and slice upon slice of imported cold cuts (think mortadella and capicola), then finished with a briny olive salad.
When this bar opened, it was all about craft brews and music, but soon the burgers (almost all named for bands) caught on. Graham Elliot is fan of the Mastodon, a beefy patty topped with strips of crispy bacon and a squirt of bourbon-laced barbecue sauce, plus a slice of melty cheese and a pile of fried onions. It’s the perfect fuel for rocking the night away.
New York might be known for its bacon, egg and cheese sandwiches, but this trendy joint is upping the stakes with its gourmet riff on this classic greasy breakfast. Chef Nick Korbee starts with the holy trinity — crispy bacon, melty cheese and a runny fried egg — which he stacks on a buttermilk biscuit. But then he takes it to the next level with a slick of tomato jam, a generous spoonful of guacamole and some pickled jalapenos for added bite.
This sprawling restaurant is part of the Mexican dining empire started here in 1958 by the late Maria and Florencio Delgado. Their family continues the legacy with flavorful dishes like the Shredded Chicken Burrito, which features tender shredded chicken, gooey cheese and a spicy tomato-based mole.
Amid his two locales, Chef Joe Ng turns out over 20,000 dumplings weekly. He brings a whimsical twist to the classic har gow with his Pac Man dumplings. Stuffed with shrimp fillings and vegetables, they come complete with black sesame-seed eyes. A winter must is the black truffle soup dumplings.
Celebrity fans can’t get enough of the delectable cupcakes that Ivey Childers churns out here and at her Brentwood locale. Marc Murphy favors the Spoiled Rotten: This apple-studded cupcake is piled high with a mound of apple cider frosting doused in butterscotch ganache and covered in sugary pecans.
This shop offers scoops in more than 12 flavors that are switched up monthly. The selection ranges from classic flavors to more novel ones (Ginger Parsnip, anyone?). Want to really indulge? Order the Build Your Own Sundae and top your scoops with everything from brownies to sliced almonds.
This airy, eclectic spot takes classic Mexican dishes and gives them a modern spin, complete with organic ingredients and vegan options. Order the Churro Ice Cream Sandwich for a sweet finish. This irresistible dessert features caramel ice cream nestled between two deep-fried cinnamon pastries.
For the ultimate in comfort food indulgence, order the Mac & Cheese Waffle at this steakhouse. Every morsel is filled with cheesy decadence. After the mac and cheese is cooled, it gets a quick breading, then it's cooked in a waffle iron until it's golden on the outside and gooey on the inside.
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.