This eclectic restaurant serves creative dishes that bring together the flavors of Texas in unexpected ways. Take the beef tenderloin enchiladas, for instance. Tortillas are stuffed with a blend of sharp cheeses and sugar-cured cubes of Black Angus tenderloin, then drenched in a tomatillo sauce and smothered with more cheese. After a turn in the broiler, they’re topped with a pair of quails prepared in two different ways: grilled and fried.
This meat-centric restaurant is much more than a traditional steakhouse; it’s a carnivore’s paradise. Diners can choose from a selection of cuts that includes pork rib eyes, veal chops and New York strip steaks. And the dessert is just as indulgent as the main course. Opt for the chocolate and banana brioche bread pudding. This treat proves to be an irresistible combination of textures and flavors, with a crisp crust, gooey center and creamy scoop of ice cream perched on top.
There’s much to try on Del Campo’s South American menu. The grilled octopus causa is the most-popular pick. Also delectable are the albondigas made with lamb, veal and pancetta. Another highlight is the chivito – a hearty sandwich featuring seared rib eye, mortadella, ham, provolone and a fried egg.
Loco Moco is a traditional Hawaiian dish made with white rice, a hamburger patty, a fried egg and gravy, but this joint is putting a mainland twist on the dish with its Corned Beef Hash Loco Moco. The dish stars a housemade corned beef patty, which is seasoned with Hawaiian sea salt to give it some island flavor. The patty comes perched on a bed of rice and topped with a runny fried egg, with the whole lot bathed in housemade brown gravy.
“The Flavor Table is Mom’s cooking,” says Jaleel White, who heads to this home-style restaurant to indulge in a favorite comfort food mash-up: Peach Cobbler French Toast. Sugary peaches are simmered with fresh vanilla bean to make a rich filling that’s served with cinnamon-laced French toast.
On The Best Thing I Ever Ate, Frank Bruni says no self-respecting maple lover could ever dislike Locanda Verde's Maple Budino pudding. When paired with the apple butternut sorbet, it's like walking through a Vermont forest. Cheese lovers, however, should try the Sheep's Milk Ricotta Crostini.
This spot has a loyal following, thanks to delectable doughnuts in flavors like Creme Brulee (with a caramelized top) and Maple Bacon. Duff raves about the Big Poppa Tart: a one-pound beauty boasting a Pop-Tart enveloped in doughnut dough that is deep-fried, injected with jam and decadently frosted.
This trendy European-inspired eatery replicates all the best comfort foods of the countries of the historical region of Bohemia — Czech Republic, Hungary, Germany and Austria. Jeff Mauro recommends the Open-Faced Schnitzel Sandwich: Rye toast is slathered with caramelized onion and horseradish sauce, then layered with fried pork, Swiss cheese, pork-infused sauerkraut, a sunny-side-up egg and housemade mustard. A drizzle of ham-hock gravy ties the irresistible sandwich together.
This spot may be known for its seafood, but it’s the Mile High Chocolate Cake that has Tia Mowry hooked. “I cannot imagine a dish with more chocolate,” she says of the three-layer cake, which is blanketed in chocolate buttercream frosting, then topped with chocolate ganache and chocolate shavings.
Dig into BBQ dishes with a kick at Cowgirl. Spike up the spice factor with the smoking-hot pulled pork sandwich, or indulge in the Five Pepper Nachos with Salsa Diablo (add brisket for extra decadence). The Frito Pie is also a standout, complete with Fritos, chili, sour cream, cheese and jalapenos.
Owner Adam Gold is still serving up waffles and blasting tunes just like he did at his college parties. Guy savored the "sweet and crispy" fried chicken and waffles with hot sauce syrup and devoured the stuffing waffle with smoked turkey, cranberry sauce and mashed potatoes.
This shop churns out 2,000 pies a day, but it’s one in particular that has Richard Blais hooked. Apples from the company’s own orchards are doused with sugar and cinnamon, then nestled into a delicate crust that’s baked to a flaky finish and topped with a rich combo of melty cheese and ice cream.
Guy heads to this spot to indulge in The Big Ragout Sandwich, a hearty meal featuring five kinds of meats smothered in cheese and served on a roll. Also try the Rock Shrimp Mac & Cheese: A zesty three-cheese sauce is dressed up with wild rock shrimp, then mixed with pasta and finished with bacon.
In the mood for a satisfyingly meaty sandwich? Sink your teeth into the fried bologna sandwich at Martin’s BBQ. This adult version of a kids’ classic stars a hefty slab of homemade bologna with a crispy browned crust. It’s nestled in a slider roll and then topped with mustard, pickles and onions.
At this all-American diner, chef Terry Chandler is serving up classics with a Southwestern spin. Guy could barely take the heat from the seasonal New Mexico green chile and lamb stew. The steak with chipotle brown butter was memorable for its "big flavor." Locals enjoy ordering the cheeseburger.
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.