Find the Restaurants Featured on Guilty Pleasures: Sweet and Savory Confessions
There's no escaping the decadence of these rich dishes, including Michael Symon's hometown pick of super-cheesy nachos.
"It's like the size of Australia and there's just cheese everywhere," Alex Guarnaschelli explains of the Veal Parmigiana from Chef Vola's in Atlantic City. This oversize bone-in veal chop is breaded, fried and blanketed with a classic tomato-white wine sauce and plenty of gooey mozzarella. "It's a carnivore's delight."
Bowery Meat Company
For Sandra Denton and Cheryl James of Salt-N-Pepa, it's all about the Bread Pudding when they visit New York City's Bowery Meat Company. This sweet-tooth-satisfying dessert boasts a base of buttery brioche, which is bathed in a cinnamon-laced custard studded with two kinds of chocolate, crunchy walnuts and fresh banana. "It's crusty on top but then creamy, moist and gooey [inside]," Denton notes.
Boldly spiced ground lamb stars in the Lamb Meatball Sliders at Locanda Verde in New York City. These saucy meatballs are sandwiched on mini buns with layers of a rich goat cheese-mascarpone mixture as well as pickles for a cool bite. "When all of these [elements] come together, bam! You are ready to have the food experience of a lifetime," says Carson Kressley.
Where to Find: Locanda Verde
Hoosier Mama Pie Company
"It was love at first sight," Amanda Freitag notes of the Passion Fruit Meringue Pie from Chicago's Hoosier Mama Pie Company. Not only is the sweetened passion fruit curd built upon a buttery crust with a layer of melted white chocolate on the bottom, but it's also piled high with a fluffy meringue. "They caramelize it just enough to give it that wonder burnt-sugar flavor," Amanda reveals of the torched topping.
Where to Find: Hoosier Mama Pie Company
When at New York City's Egg Shop, Marc Murphy opts for what else but the Eggshop B.E.C., a bacon, egg and cheese sandwich featuring that tried-and-true trifecta of breakfast classics, of course. But there's also a tangy tomato jam and creamy avocado. Oh, and there's a decadent side dish of fried chicken. Marc couldn't help but do a "happy dance," as he calls it, while digging into this all-star spread.
"When I'm in Cleveland, this is the nacho I want to eat," Michael says of his hometown pick of "Cleveland" Nachos from Cleveland's own Fahrenheit. What starts as a mountain of homemade potato chips gets doused with an uber-indulgent two-cheese sauce made with fresh garlic, sweet shallots and rich cream, plus fixings like extra Parmesan cheese and crispy bacon. "The sauce is dripping down the side," Michael explains, "cascading like a glorious cheese waterfall just ready to go into your mouth."
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