Nostalgia tastes oh so sweet at this ice cream parlor whose standout dish is an old-fashioned sundae. The Mt. Vesuvius features homemade vanilla ice cream with volcanic-inspired toppings: hot fudge for the lava, crunchy malt powder for the ash and fresh whipped cream for the cloud garnish.
Ted Allen indulges his sweet tooth with Southern Red Velvet Cake from Cake Man Raven in Brooklyn, NY, on Food Network's The Best Thing I Ever Ate.
The trick to Barrio Chino's cocktails is using fresh-squeezed juices. On The Best Thing I Ever Ate, Claire Robinson gets her juice fix from their Grapefruit Margarita, made with fresh red grapefruit, orange liqueur and a brown-sugar rim. Add a side of their flawless tacos, and your night is set.
If you go to Columbus, Ohio, you'll find Katzinger's Deli. Enter and maybe you'll be overwhelmed (that's okay) because the owners want it that way. You'll experience the true deli experience with loads of meats and cheeses and Ted Allen's favorite combo: pastrami Reuben and noodle soup.
A-Frame's motto is "Leave Pretentious at the Door" so Chef Roy Choi's dishes, a fusion of Korean and Latin flavors, are anything but. Susan Feniger's Best Thing I Ever Ate was the "killer" Cracklin Beer Can Chicken. But don't stop there. Try the Furikake Kettle Corn or the Chu-Don't-Know-Mang cake.
On The Best Thing I Ever Ate, Ted Allen ventures to Brooklyn for the most perfectly balanced B.L.T. Chef Boris Ginet hails from France, so the key to his B.L.T. comes from his homemade rosemary mayo and perfectly crisp bacon. He's also a wizard in the bakery as you must try his chocolate croissants.
Guy isn't usually a breakfast fan but he'll stop by Matt's Big Breakfast anytime of day. He orders the Chop & Chick, a giant Iowa pork rib chop that's marinated in a tangy pesto sauce and served with 2 eggs. It's "good eats" and possibly the closest thing to green eggs and ham.
Umami Burger's mission is to create the perfect mouthful, and on The Best Thing I Ever Ate, Giada says they’ve undoubtedly succeeded. The signature Umami Burger takes the Japanese "fifth taste" to new levels with a burger made with a 4-steak blend, umami ketchup and even a Parmesan frico.
Frank Bruni's love affair with Szechuan Gourmet began when he first tried the Crispy Lamb Filets with Cumin. Diners give equal praise to the Spicy Sesame Noodles and Chef's Ma Paul Tofu, but the seasoning of Szechuan peppers and cumin makes Bruni want to face plant into the lamb dish.
Open since 1944, The Pink Adobe is a Santa Fe institution. Take Rahm Fama's advice. For a true Santa Fe staple, order his favorite: Steak Dunigan. It comes with a green chile sauce that perfectly balances sweet and heat. But as locals know, don't leave without a bite of the famous French apple pie.
Ray Lampe may be called Dr. BBQ, but he says the best-ever, "meat fest" doesn't come from the South, but from Joe Boston's Italian Beef in Chicago. The true meatfestorama is right at Joe Boston's, as Ray orders the Italian Beef Sausage sandwich dipped, with the giardiniera pepper topping.
It came as no surprise that on The Best Thing I Ever Ate, soufflé-lover Alton named Café Jacqueline for the best in strawberry soufflés. Owner and Chef Jacqueline Margulis does "nothing else" but make flawless soufflés, specializing in flavors like chocolate to Gruyere.
Although Olives serves fine plates of hanger steak and tuna tartare, it is also a master of broccoli. When Cat Cora stays at the W Hotel, she always orders room service for the spicy roasted broccoli salad, made of an aromatic mixture of caramelized broccoli with fresh garlic and peppers.
Rocco DiSpirito's holiday lineup includes the classic French buche de noel. But Rocco insists on getting his from Pierre's. On The Best Thing I Ever Eat, Pierre makes this rich chocolate cake as a seasonal treat; otherwise save room for the fresh, local seafood dishes and even Burgundy snails.
Aarón Sánchez says the underrated Brussels sprouts take an "evil, decadent" turn at Lolita, where Iron Chef Michael Symon and Executive Chef James Mowcomber fry them in pork fat and then coat every leaf in citrusy shallot vinaigrette. It's a great lead-up to Lolita's pork chop.