On Food Network's Throwdown with Bobby Flay, Bobby tries his hand at Jamaican cuisine with Mobay Uptown Restaurant in Harlem, NY, where they are cooking up a delicate, Fried Fish Escovitch.
Marc Summers heads to this spot for the Philly cheesesteak, which features thin-sliced rib-eye steak, provolone and a tasty ladleful of red gravy on top. Rachael Ray can’t get enough of the Italian Roast Pork Sandwich, which is piled high with slow-roasted ham, broccoli rabe and sliced provolone.
Brothers Miguel and Victor Escobedo, who own this Mexican spot, are known for the best burritos around. Their Triple Threat Burrito, which features achiote-marinated chicken, smoky prawns, tangy carne asada and an ultraspicy salsa, is so good that it led Bobby Flay to challenge them to a throwdown.
Before this hip Brooklyn bakery went head-to-head with Bobby on Throwdown, it was Matt Lewis and Renato Poliafito's chance at perfecting dessert. Today, Baked has become a sweet-tooth mecca with favorites like their Sweet & Salty Brownie and their signature red velvet cupcakes.
Swiss Amaretto Almond is Julia Reynolds' weapon of choice. At The Ice Cream Man in Greenwich, N.Y., she's churned out 300+ homemade ice cream flavors that make crowds scream. Even Bobby couldn't resist a double dip of her Classic Vanilla with Granny Smith Apple Topping during their sundae Throwdown.
Four delicious words: fresh, moist, fantastic cupcakes. Big Man Bakes is satisfying L.A.'s sweet tooth, one bite at a time. Owner Big Chip Brown's Rum Raisin Mini Cupcakes are a single gulp of perfection (Bobby eats them by the boxful), made by the gentle hands of a 6-foot-5 linebacker of a baker.
In Charleston, S.C., Peninsula Grill Chef Robert Carter's specialty is the coconut cake: a 12-layer, 12-pound behemoth of a cake. This treat also happens to be one of Bobby's all-time favorite desserts, so he couldn't wait to challenge Chef Carter on Throwdown.
Southern baker and etiquette coach Vera Stewart set her manners aside during the throwdown with Bobby. The competition was fierce, but the coconut, pineapple and pecans in Vera’s cake gave her an edge over Bobby. Not in the area? VeryVera delivers cakes and casseroles anywhere in the U.S.
Jeff Sommers is churning out some of the United States' most innovative frozen treats at Izzy's Ice Cream Cafe in Saint Paul, Minn., called "the Best Ice Cream Shop in America." Sweet combos like Jeff's Hot Brown Sugar with Pecans have won him awards, magazine features and even a Throwdown victory.
Pastry Chef Biagio Settepani's confections are so good he once made a birthday cake for Pope Benedict XVI. For the throwdown, Biagio made a cannoli filled with poor man’s custard ricotta and topped with candied oranges. Feeling hungry? The eatery serves brunch, lunch and dinner.
In September and October, Michele Albano and her staff transform a truckload of Connecticut-grown pumpkins into 4,000 pounds of pumpkin puree. The pumpkin becomes fodder for the countless iterations of pumpkin pies at Michele’s Pies. Though the shop has at least a dozen different types of award-winning fruit, nut and cream pies, perhaps none are as famous as her Thanksgiving pumpkin pie, as seen on an episode of Throwdown with Bobby Flay.
Blonds always have more fun at Sugardaddy's Sumptuous Sweeties in Columbus, Ohio. Their chocolate and blondie baked beauties are store and mail-order hits with celebrities and gourmet magazines. When Bobby thought he could outdo the brownie masters on Throwdown, their Tahiti Blondie creamed him.
Giorgio Giove is "The Pizza King," and he's got medals from the World's Best Tasting Pizza Competition to prove it. At Brother's Pizzeria in Staten Island, N.Y., his cream-dipped mozzarella, herbed cream cheese, zucchini and pancetta white pie left Bobby's Throwdown spinning.
Saul Bolton wants his Baked Alaska to be a carnival on a plate. At SAUL Restaurant, he blows the dust off this old-fashioned dessert, taking it out of the cruise ship and into the 21st century. Save room to try the coffee-vanilla and crispy cookie remix that left Bobby's Throwdown out in the cold.
Bobby calls Chef Melba Wilson the "Queen Bee" when it comes to chicken and waffles. A family recipe that has been passed down for generations, this sweet and savory Harlem favorite is topped with strawberry butter and maple syrup. If you're going for dinner, get a side of Tres Mac and Cheese too.