Before Lucky's became Lucky's, it was an Irish restaurant, a sports bar and, in the 1950s, the Pink Squirrel Bar. Today it's one of the prized steakhouses in Montecito, Calif., serving Cat Cora's favorite strip steak. For an equally good brunch, you can't miss the eggs Benedict.
Rosarios Ristorante caught Alex off-guard when they dropped a basket of garlic bread on her table. On The Best Thing I Ever Ate, Alex said the "sun rises and sets on that bread," as it has an impeccable spread of garlic, Parmesan cheese, fresh basil and olive oil. Oh, and it’s complimentary.
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.
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.
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.
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.
For a meal to be truly delicious, it must run down your arms and the front of your shirt, says Duff, who calls The Backstabber sandwich at Ike's Place, made with an herb aioli, aka dirty sauce, the real deal. Locals also rave about the Menage a Trois made with BBQ sauce, cheddar and Halal chicken.
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.
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.
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.
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.