Upperline quotes Frommer's guide to New Orleans, stating that you must "get out of the Quarter" when visiting New Orleans. Truly, you'd be a fool not to, says Simon Majumdar, who revels in Upperline's "crazy good" roasted duckling that comes with two decadent sauces: Garlic Port or Ginger Peach.
Kerry Vincent's idea of a great afternoon tea includes a few hours with friends, and a reservation at The Adolphus Hotel. Don your nicest tea party hat because Kerry calls this four-course meal of tea sandwiches, scones, pastries and housemade truffles "perfection on a plate."
Since 1913, Grand Central Oyster Bar has been housed in New York's famed Grand Central Terminal. Scott Conant calls the Oysters Rockefeller made with spinach and melted hollandaise old-school cooking at its best. If you love oysters, make sure to try the oyster pan roast.
Order a bowl of Devi's Mirchi Ka Salan and Ted Allen says you'll have cannons going off in your mouth. The earthy flavors in this pepper stew celebrate India's melding of flavors as the soup is spicy, salty and sour all at once. For something sweet, try Shahi Tukra, a crispy saffron bread pudding.
On The Best Thing I Ever Ate, Duff and Beau duel over the best dish at Flo's Clam Shack. Is it the one-and-only fried clam roll with Maine belly clams or is it the super crispy (and tender) fish and chips? One is buttery and the other crunchy love. Guess that means you should order both.
Called the modern-day Willy Wonka, Max Brenner makes crazy chocolate creations, such as chocolate martinis and chocolate mac & cheese. But Aarón Sánchez couldn't resist his Chocolate Pizza made with bananas, marshmallows and layers of chocolate, calling it a "match made in heaven."
Even mussels get the bacon treatment at JCT's. On The Best Thing I Ever Ate, Chef Delilah Winder calls their "Angry" Mussels her favorite because they include thick slices of bacon and an added kick of serrano chiles. And being in Atlanta, JCT's fried chicken doesn't disappoint either.
The World Famous St. Elmo Shrimp Cocktails have been giving Indianapolis visitors like Ray Lampe, aka Dr. BBQ, a kick in the jaw for nearly 107 years. The special cocktail sauce smothered over giant shrimp gets loaded with horseradish. The equally tasty signature filet mignon, luckily, does not.
Chef Alan Wong is an ambassador of Hawaiian regional cuisine. So a traditional "soup and sandwich" wasn’t enough. Iron Chef Chairman Mark Dacascos praised Chef Wong's sandwich with Kalua pig, foie gras and yin-yang tomato soup. In all of Wong's dishes, you’ll really taste Hawaii.
On The Best Thing I Ever Ate, Jon Besh knows if he wants a cheesy bite, he heads to Bon Ton Cafe for Crabmeat au Gratin. For a less cheesy dish, Bon Ton's seafood menu has plenty with Red Fish Bon Ton and Crawfish Etouffee. For dessert, head straight to the Bread Pudding With Whiskey Sauce.
A lover of German cuisine, Sunny enjoys devouring the Jagerschnitzel and spaetzle at this little German restaurant and bar. The huge veal cutlet is fried in butter and then topped with a rich hunter’s gravy made from veal stock and fresh mushrooms. And for Sunny, "it's all about the gravy."
Sunny Anderson wanted to treat a friend to Valerie Confections' petit fours but instead, treated herself to Valerie's rose petal petit fours that were nothing short of an "edible orchestra." Valerie also makes symphonies with coffee cakes, toffees and even chili-infused chocolate truffles.
Although Prime One Twelve is known for its decadent Kobe beef hotdogs and steak tartare, Chris Santos visits this Miami steakhouse for its Peanut Butter S'more. Made with chocolate and peanut butter ganache that's topped with torched marshmallow cream, the dessert has "s'more" written all over it.
Diners beware. Eating Ms. Tootsie's fried chicken, with a perfectly crisp exterior, may turn you into a chicken monster, says Robert Irvine on The Best Thing I Ever Ate. Along with cornbread muffins with strawberry butter, make sure to have a sip of Ms. Tootsie's Famous Tropical Blend Sweet Tea.
Known for his inventive menus, David Burke has consistently wowed diners with his "Willy Wonka" confections. On The Best Thing I Ever Ate, Scott Conant did a double-take when dipping his cheesecake lollipops in bubblegum-flavored whipped cream. No blowing bubbles!