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.
The crowds flock here for the steaks that are aged for five weeks and simply seasoned with salt and pepper. It’s the Chocolate Macadamia Decadence Cake, however, that Anne Burrell can’t resist. Milk and dark chocolates combine to make a rich batter that’s balanced by a crunchy nut crust and bright raspberry sauce.
Bobby calls Gibsons’ cuts (like the 48-ounce porterhouse) some of the "juiciest steaks around.” Also try the dessert: The Macadamia Turtle Pie features mounds of caramel-drizzled ice cream, while The Meaning of Life features five layers of chocolate cake, rich mousse and raspberry preserves.
When Bobby craves steak, he heads straight to Wolfgang’s, which boasts a truly delectable selection. The rib-eye steak features impressive marbling and a stunning caramelized crust, while the porterhouse is served in tantalizingly thick slices painted with a rich mixture of butter and meat juices.
This Western-style saloon and steakhouse is famous for a rather unusual delicacy — Turkey Nuts (deep-fried turkey testicles) — but that’s not the only menu item that has dedicated fans. Alfonso Ribeiro, for one, can’t resist the bacon-wrapped filet mignon. A 9-ounce piece of beef tenderloin is wrapped in applewood bacon, grilled until beautifully caramelized, then smothered in melted blue cheese and a port wine reduction.
This upscale farm-to-table steakhouse offers a diverse menu of umami dishes. Opt for the indulgent Super Steak, Rossini Style. This dish is composed of a well-marbled dry-aged New York strip steak that is grilled until charred on the outside and pink on the inside. The meat comes adorned with pan-fried foie gras and black truffle sauce.
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.