This nautical-themed spot serves seafood dishes and other delectable creations like the fried chicken sandwich. This beauty stars a crispy battered chicken breast nestled on a buttered bun that’s been slathered with a creamy aioli. A topping of tangy slaw with jalapeno completes this tasty creation.
Papa Buck’s is home to the Pigzilla sandwich: three pounds of slow-roasted pulled pork piled high on a roll. It takes two days to prep the meat for this killer sandwich, and it starts by coating a 5-pound pork shoulder with dry rub. The meat is then smoked for 12 hours, pulled off the bone and doused in barbecue sauce. Diners who can devour this beauty in 45 minutes win $175 and a T-shirt.
Craving a mouthwatering taco or two? Head to this unassuming eatery and order the Carnitas Tacos. These tasty beauties are filled with shredded pork that is first roasted and then quickly seared to give it a bold crispiness before being piled onto corn tortillas and dolloped with cool guacamole.
An unexpected find in the midst of the tony Long Island getaway known as the Hamptons, this rustic spot has a down-home feel and a menu of comforting barbecue dishes to match. Katie Lee, for one, can’t resist the Buffalo-style fries. These hand-cut beauties are fried until golden and crisp, then blanketed in a creamy housemade blue cheese dressing and a Buffalo sauce that Katie says has a “wonderful tang.”
This modern American restaurant delivers an ultra-decadent spin on the classic chocolate chip cookie. Instead of regular chips, this cookie features rich chunks of Belgian semisweet chocolate. A quick turn in the oven results in an extra-crisp exterior that gives way to a gooey center. The cookie is baked and served in a miniature skillet, and comes topped with a scoop of vanilla gelato drizzled with chocolate syrup and flanked by two mounds of whipped cream.
Satiate your craving for barbecue with a stop at Kreuz Market, where you can dig into a heaping plate of succulent meats. They’re seasoned simply with salt and pepper, which lets the oak-wood-smoked flavor shine through. Spareribs, sausage, brisket and turkey are all included in the BBQ Meat Platter.
Stop by this old-school Hoboken joint to listen to some Sinatra on the jukebox while savoring classic sandwiches. A must-try is the cheesesteak: a grilled slab of marbled rib eye is topped with melty American cheese and caramelized onions, then piled onto a sliced hunk of bread from a local bakery.
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.
Sometimes the most-beloved dishes are surprisingly unfussy — like the roast beef and mozzarella sandwich from Fiore’s. To build this sandwich, layers of tender roast beef and creamy, housemade mozzarella cheese are nestled on crusty Italian bread. A generous ladle of savory au jus gravy finishes the creation.
Chopped judge, chef Scott Conant, believes that every meal should be savored "down to its very last taste." Ted Allen says that Scarpetta's homemade spaghetti with tomato and basil is worth every penny. The care and dedication Scott puts into cooking the tomato sauce makes it one of the best around.
Celebrate any day in decadent style with the "Party Like It's Your Birthday" Cake at the Las Vegas outpost of this famed dessert spot. The over-the-top treat features whipped cream, confetti-spiked cake and the three classic Neapolitan ice cream flavors. It all adds up to a 16-layer masterpiece.
This Compton location is closed, but you can still get Bludso's craveworthy 'cue at the Hollywood locale. The joint serves up Texas-style barbecue like the ribs with a side of spicy barbecue sauce that won over Guy Fieri. Owner Kevin Bludso really goes all out at the holidays with deep-fried turkeys injected with a decadent concoction of butter and seasonings, which he refers to as “liquid gold.”
Savor an array of delectable small plates at this Mediterranean tapas spot known for its pork dishes. Anne Burrell raves about the Milk Braised Pork Shoulder, a flavorful cut that’s seared and then cooked slow and low to tender perfection in a creamy bath of milk, pork stock, herbs and vegetables. Aarón Sánchez is a fan of the neck-bone gravy, which comes paired with thick slices of toasted bread. This riff on a traditional Sunday gravy brings together bright tomatoes, fresh basil, chile flakes and wisps of shredded pork.
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.
Chef-owner Art Smith is known for his elevated Southern cuisine, including the Fried Chicken for Two that Rocco DiSpirito devours all by himself. The chicken is brined, bathed in buttermilk and then dipped twice into a spicy flour-and-baking-powder mix to create an airy, crispy crust.
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.