Hidden behind a gas station is a small hole in the wall where Chef Rodrigo Albarran-Torres is using his mother's recipes to cook up some authentic Mexican food. Guy and Joe Theismann, former NFL quarterback, devoured the lamb taco enchiladas and tacos al pastor, praising the balance of flavors.
This classic New York spot dishes up Jewish comfort food and lively entertainment. Indulge in a massive skirt steak seasoned with kosher salt and a fresh garlic spread. Also try the mashed potatoes dressed up with crispy fried chicken skin and a decadent drizzling of schmaltz (rendered chicken fat).
This Michelin-starred waterfront restaurant draws the crowds with its menu of New American cuisine and views of the Manhattan skyline. There’s even a dessert version of the Brooklyn Bridge; the miniature chocolate replica comes perched atop a base of chewy devil’s food cake and creamy mousse.
Top Round may have made a name for itself as a retro joint cranking out irresistible roast beef, but it’s the cheese sauce that keeps people coming back for more. Each batch of this Cheez Whiz-inspired sauce is made from evaporated milk, blue cheese and 15 pounds of American cheese, as well as hot sauce and spices for an added kick. The gooey blend goes well on the restaurant’s au jus sandwiches, house-cut curly fries and virtually everything else served there.
This operation started as a roving school bus slinging new-school spins on classic burgers, with housemade condiments to boot. Bernie’s has grown into two brick-and-mortar locales serving innovative between-the-bun creations that include the Detention Burger. Two cheese-smothered patties are topped with crisp strips of bacon, then placed between a pair of grilled cheese sandwiches to create this winning burger that’s worthy of an A-plus.
This spot takes the hot chicken game to a fiery new level with its Tender Royale. Chicken tenders are brined, fried and doused with an oil made from Carolina reaper peppers before being served on a grilled cheese sandwich. Another standout is the Battle Royale, which clocks in at 9 pounds. Cheese sandwiches are fried until golden, then heaped with hot chicken tenders. Another layer of sandwiches and fried tenders are stacked on top, then finished with a mound of sweet apples.
Macaroons are a boyhood favorite of Andrew Zimmern, so he was delighted to discover this bakery’s elevated version, which uses tapioca syrup and fresh vanilla bean. Also try the Surly Cake, which pairs a beer-infused chocolate batter with salted fudge frosting. Cream filling completes the creation.
Area Four draws the crowds with scrumptious dishes made from scratch. The pizzas are especially popular, with irresistible ingredients such as hand-pulled mozzarella. A must for meat lovers is the Carnivore pizza. It is packed with porky goodness — bacon, soppressata and sausage.
Giada says Tia Sophia’s breakfast burrito makes for “the perfect hearty breakfast.” Soft tortillas are stuffed with bacon and hash browns, smothered in melted cheese and served with a poached egg on top. For added kick, order the Christmas version that comes with extra-spicy red and green chiles.
When it comes to the ribs at this smokehouse, order them half-and-half for the best of both worlds. You’ll want to savor every satisfying bite of these mouthwatering beauties, which arrive as a split portion of wet and dry. A flavorful, housemade barbecue sauce ups the deliciousness.
Giada De Laurentiis is crazy for Churros Con Cajeta, a doughnut-like confection filled with sweet caramel, at La Casita Mexicana. Another standout is the Flautas Tres Moles, chicken-stuffed tortillas that are deep-fried and smothered in three distinct chile-based sauces, including La Casita’s 43-ingredient mole poblano.
Swing by this former gas station to fill up on mouthwatering ‘cue. Try the burnt ends sandwich, a house specialty that’s served only three days a week. This beauty is stuffed with the flavorful tips of beef briskets that are seasoned and then smoked for 17 hours, resulting in a gorgeous char.
Beef and bacon are the stars of Slater’s 50-50 patties. But for those who can handle the heat, the 50 Alarm Burger swaps bacon for spicy chorizo. Ghost pepper-studded cheese, habanero poppers and jalapenos complete this fiery creation. Prefer sweet to spicy? Try the candied bacon-covered brownie.
When Kurt Beecher Dammeier opened this first Beecher’s locale, he began making mac and cheese as a demo of what customers could create with their purchases from the shop. This rich, creamy mac showcases two of the shop’s signature cheeses: Just Jack and Beecher’s Flagship (a cheddar-Swiss hybrid). After Oprah gave the dish her stamp of approval, Beecher’s transformed into a cheese-lovers’ destination where more than 1 million pounds of mac and cheese are sold per year.
Treat your taste buds to a tantalizing Taco Al Pastor at this spot. Customers keep coming back for more of these scrumptious tacos filled with juicy pork that has been roasted with pineapple on a spit. These mouthwatering beauties come topped with pineapple slices and homemade salsa.