As its name suggests, this comfort food joint has a fixation with biscuits. The buttery, maple-laced beauties come stuffed with delectable fillings like the spicy fried chicken breast used in The Squawking Goat. A seasoned, crisped layer of goat cheese and jalapeno-spiked jelly finish the creation.
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.
Putting a playful spin on familiar homestyle desserts is two-time James Beard Award-winner Christina Torsi’s area of expertise. Her acclaimed Milk Bar concept is no exception. Here you’ll find the highly addictive Cereal Milk Ice Cream, Compost Cookies, Crack Pie that led to Milk Bar’s international fame. There are eight locations in total: six in New York City, one in Toronto and one in Washington, D.C.
This tiny spot with bar-style seating fills up fast, but its decadent French dishes make the wait well worth it. Try the croque madame, which is layered with buttery bread, Gruyere-laced bechamel sauce, tender ham, and even more sauce and cheese, then finished with a golden egg on top.
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.
Leave the buffet behind in favor of hearty comfort food from Hash House A Go Go. Jeff and Audrey Dunham stopped in for the Red Velvet Pancakes and the legendary Fried Chicken Benedict. "This is the most insane breakfast we have ever had,” Jeff said of the mountainous benedict.
Eight pounds of butter go into every batch of the irresistibly flaky biscuits that they’re slinging at this homestyle joint in Union Market. Try a classic biscuit sandwich or opt for one of the daily specials, like the Adobo Lamb Biscuit. Tender pulled lamb shank is topped with a fried egg, housemade salsa verde and spicy jalapenos for added kick.
The heaping plates of Italian-American cuisine served here have Jeff Mauro hooked. His must-have dish is the Pork Chop Calabrese. A buttery white wine sauce punched up with Calabrese peppers, garlic and pepper cheese infuses the breaded-and-fried chops with a blend of briny, spicy flavors.
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.
When you’re craving wings but can’t decide between spicy and sweet, follow Jonathan Bennett’s lead and get an order of each at this fried-food mecca. Choose the hot sauce spiked with cayenne and jalapeno for your first order of Frickin’ Chicken Wings — and the sweet bourbon-laced sauce for the second.
Craving a new twist on an old fave? Follow Duff Goldman’s lead and order the Oh My Luther Burger here. A cheese-smothered Angus chuck patty is piled with jalapenos, crispy bacon, a fried egg and onion rings, then served between two grilled doughnuts to make a towering sweet-and-savory masterpiece.
This longtime Harlem standby has been frying up chicken the old-fashioned way for more than two decades. Chef-Owner Charles Gabriel employs an uncommon method of slow-frying in a giant skillet — large enough to fit 25 pieces at a time — until every piece of chicken is golden-brown on all sides. He then serves the chicken with a variety of Southern-style sides, like sweet cornbread, mac and cheese, and collard greens.
This unassuming coffee shop serves breakfast dishes worth waking up for, as well as lighter lunch fare like salads and sandwiches. Try one of the house-baked pastries or the Banana Stuffed French Toast. This hearty take on a morning classic features thick slices of locally baked brioche, which are dunked in an eggy batter and fried until golden brown. The brioche is then slathered with Nutella and layered with bananas. A dollop of smooth mascarpone whipped cream completes the plate.
Pizzanista draws upon the thin-crust quality of New York-style slices and the abundance of fresh California produce to create irresistible hand-tossed pies. Stop by on Sunday for a slice of the Macaroni & Cheese Pizza. The mac is made from a trio of cheeses (Asiago, fontina and a sharp cheddar), heavy cream and noodles, then loaded onto a tomato-slicked pie featuring a sourdough crust.
Waits for a table at this hip Bushwick restaurant can stretch to beyond two hours on weekends, but patient diners will be rewarded with impeccable vegetables, world-class charcuterie and best-in-class New York-Neapolitan hybrid-style pies like the Bee Sting Pizza.