On Giada's Weekend Getaway to Washington DC, she visits the famed Michel Richard at Citronelle. Known as Cap 'n Crunch, Chef Michel wows diners with his signature crunchy beet chips. Chef Michel also impresses with his Chocolate Degustation plate, a decadent display of chocolate done three ways.
Santa Monica's not known for great fried chicken, but on The Best Thing I Ever Ate, Michael Symon guarantees that it could be — for Cha Cha Chicken's coconut fried chicken. The sweet and spicy flavor, crunchy exterior and sweet mango sauce, truly exemplifies Cha Cha's bold Caribbean flavors.
For the best in Peking Duck, Bobby turns to Buddakan in NYC. Raving on The Best Thing I Ever Ate, Bobby explains how Buddakan's duck exceeds with its golden, crispy skin. The duck may be superb but diners agree everything from the Hoisin-Glazed Pork Belly to the Edamame Dumplings deserves a bite.
Almost by accident, Alex discovered La Goulue's cheese souffle. Served since 1973, the signature dish satisfies on all "ooze factor" levels with its gruyere cheese and light-as-air texture. For a classic French dish, try the escargots served with fresh garlic and butter that's perfect for dunking.
If you visit El Paso, you'll quickly learn that Chico's Tacos is an El Paso tradition (and has been for decades). On The Best Thing I Ever Ate, Aaron Sanchez claims the tacos—which are rolled and fried and drenched in cheese and tomato chili sauce—are how tacos should taste.
Cake aficionados love how Bakery La Brioche does business -- cutting cake slices by the pound. For Alex, her hefty slice of Smetannik (Sour Cream Cake) guaranteed its spot on The Best Thing I Ever Ate. Thankfully, this tiny café packs pounds more of delectable Russian desserts.
On The Best Thing I Ever Ate, Roger Mooking savors The Fatty Crab's unique watermelon pickle and crispy pork dish combo -- it is both savory and sweet and funky Malaysian all in one bite. But for a bigger bite, try the Big Chili bowl that steeps big Dungeness crab legs in a bowl of red chili sauce.
Judy Joo grew up with her mother's comforting soondubu jjigae soup. As an adult, she turns to Cho Dang Gol's version that's just as good as mom's. The soft tofu is made in-house, melting perfectly in the fiery broth. Tip: Arrive early. Korean-food lovers often pack this Michelin-rated restaurant.
If you order the Office Burger here, don't ask for ketchup or mustard — they're considered contraband. As Adam Gertler says, this decadent burger featuring a dry-aged beef patty, bacon marmalade, Gruyère and blue cheese on French bread comes only one way, and that's "supremely delicious."
When looking for a true Southern experience, get in line behind Roger Mooking, who thinks the restaurant at The Wilkes House makes the best fried chicken, lots of love included. Before being fried, the bird is marinated in evaporated milk, which Buddy Valastro calls “the creamy key to the chicken’s rich flavor.” Crowds have been flocking here for family-style portions of Southern staples since 1943.
Although Duff may want to declare Edmart Deli's brisket his favorite, that honor must by default go to his mother's. Even then, Edmart's brisket is a "very close second." But for a true Baltimore bite, locals swear by the Hand Sliced Nova and Belly Lox and the piping hot knishes made fresh daily.
In Louisville, KY, Alton Brown warms up at Lynn's Paradise Cafe with the Hot Brown Sandwich, loaded with roasted turkey breast, Mornay sauce, bacon, tomato and cheddar cheese, on Food Network's The Best Thing I Ever Ate.
Michael Psilakis has tasted and served ice cream since his days at Carvel. But on The Best Thing I Ever Ate, Michael dreams about the nutty Butter Pecan Ice Cream at Brooklyn Ice Cream Factory. With only eight flavors (served via cone, shake, split or sundae), each bite is simply delicious.
It's rumored that over 11 spices go into the chili served at this Detroit restaurant, but the chefs won't confirm or deny it. Sunny, however, doesn't care what's in it just as long as she is able to have it. She likes to squirt mustard on the chili to give it an extra flavor boost.