This Italian restaurant offers a menu of hearty dishes featuring authentic touches like handmade mozzarella and meat that’s butchered in-house. A standout is the Veal Smash Job: The breaded-and-fried chop comes topped with melty mozzarella and a sauce made from heirloom tomatoes, onions and prosciutto.
This shop churns out individual-sized cheesecakes perfect for giving in to the urge for indulgent desserts. A standout is the Quadruple Chocolate Cheesecake: A cocoa-laced cookie crust, silky cheesecake batter and three varieties of chocolate buttons are layered together to make this rich creation.
Craving comfort? Follow Duff’s lead and try Akasha’s onion rings. They’re coated in rice flour and deep-fried to a perfect crunch. The chocolate banana bourbon pie served on Thanksgiving is also a hit. This boozy creation stars bourbon-spiked chocolate custard and whipped cream inside a flaky crust.
Chef-Owner Peter Chang beat out other chef contestants in China to become the executive chef at the Chinese embassy in Washington, D.C. After leaving the embassy, he opened this spot, where he serves dishes bursting with the spicy flavors of the Sichuan Provence in the south of China. The most-fiery item on the menu is the Kung Pao Chicken, made with mouth-numbing peppercorn powder to ensure maximum heat.
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.
At this pizzeria, a secret family recipe is followed to make the more than 1,000 pounds of dough produced here daily. Try the signature White Clam Pie, which was invented in the 1950s. Baked in a coal-fired pizza oven, this mouthwatering pie comes complete with fresh cherrystone clams.
Naming his restaurant Yardbird is proof enough that Chef Jeff McInnis stands by his signature dish. The skillet-fried chicken takes 27 hours to prepare, leaving the chicken supremely tender with crispy skin. Make sure to order buttermilk biscuits with pepper jelly or the Tabasco-spiked honey.
Sicilian cuisine is the specialty of this family-run spot, which even offers a delectable trio perfect for the Italian holiday meal known as the Feast of Seven Fishes. The lobster fra diavolo could be a feast on its own: Six types of seafood are stewed in tomato sauce to create this flavorful dish.
This cavernous restaurant offers an extensive menu of savory Italian dishes, but the sweets here are what draw dessert-obsessed fans like Brooke Burke-Charvet. Her go-to treat is the tiramisu, which is made from an extra-light sponge cake soaked in espresso and layered with rich mascarpone cream.
Steak lovers looking to indulge should order the bone-in rib eye at this chophouse cum supper club. After a 28-day dry-aging process, the meat is trimmed with the bone in for a juicy, tender cut. Once broiled and caramelized, the steak is drizzled with butter and served with deep-fried onion rings.
Classic brunch fare is creatively reimagined at this spot, which lures diners with dishes like the Cinnamon Roll French Toast. Two halves of a cinnamon-laced brioche roll are dunked in an egg bath and cooked until golden brown before being layered with a rich Neufchâtel filling and fresh fruit.
Sports fans go here to catch a game and devour hearty eats like the Baby Back Riblets. St. Louis-style ribs are hit with a dry rub, then foil-wrapped and cooked until the meat is fall-off-the-bone tender. A turn in the deep fryer adds crunch, while a coating of Thai sesame sauce lends a sweet note.
In the fast-paced city of New York, crepe-loving denizens enjoy fueling up at Creperie NYC’s locales. More than 75 varieties of crepes are available, including both sweet and savory options. Each one starts with a batter of whipped eggs, peanut oil, vanilla, butter, whole milk and flour, which transforms into a golden crepe after a turn on the griddle. European-inspired fillings include creamy Brie cheese from France and rich dark chocolate from Belgium.
This spot offers 120 different kinds of doughnuts 24 hours a day. It is also home to the mythical Wow-Nut, LA's first half-waffle/half-donut hybrid. The Red Velvet Lust Wow-Nut has fresh strawberries and fluffy tufts of whipped cream. Jeff and Audrey Dunham try a Wow-Nut ice cream sandwich filled with white chocolate ganache, chocolate cookies and cookie butter ice cream. “The little kid in me is doing backflips,” Jeff said between spoonfuls.
Waffles aren’t just for breakfast anymore at this whimsical spot on wheels that cranks out both sweet and savory incarnations of the fluffy, golden favorite. A must-try is the Pork Belly Banh Mi Waffle, which comes loaded with seared pork belly, pickled cabbage, cucumbers, cilantro and fiery jalapenos. A drizzle of togarashi and Sriracha sauce adds to the Asian-inspired flavors.