Game Day On the Road: Chefs' Best Restaurant Dishes

Score a touchdown at the dinner table and visit these chefs' restaurants for their best game-day dishes.

Wolfgang Puck's Mini Prime Burgers with Remoulade and Aged Cheddar

A huge Dallas Cowboys fan, Wolfgang loves making a big spread of tailgate-ready dishes like these sliders, which he serves seasonally at Postrio at The Venetian (Las Vegas). Sauced with a rosemary- and paprika-spiked remoulade, they're a perfectly sized game-day starter.

Jose Garces' Nachos Ignacio

Jose roots for both the Chicago Bears and Philadelphia Eagles, but at Distrito (Philadelphia), he offers this "easy-to-eat, crowd-pleasing" nacho plate that will appeal to any type of football fan. This cheesy mountain of chips is loaded with potent flavors like jalapeno and chile de arbol, making it a natural choice for spice seekers.

Daniel Boulud's DBGB Dog

At DBGB Kitchen and Bar (New York City), Daniel serves up an "elevated version of the all-American hot dog" that's topped with sauteed onions and homemade relish. If you're a New York Giants fan like he is, order this smoky, snappy dog to celebrate football season in big-city style.

Chris Santos' Red Snapper Tacos

For the big game, Chris stays true to the New England Patriots and serves these fish tacos at Stanton Social (New York City). Light enough to snack on throughout the game, they have an ideal "crunch to creaminess ratio" and sweet heat thanks to an avocado puree and spicy mango relish.

Aarón Sánchez's Sticky Turkey Wings

These jumbo-size turkey wings are Aarón's favorite game-day dish, and he serves them as a special at Mestizo when he's rooting for the New Orleans Saints. "A great sweet-and-spicy combo," the wings are slathered in a thick, citrus-spiked taco sauce and baked until brown and sticky.

Michael Symon's Sloppy Mikes

Michael supports his home team, the Cleveland Browns, by dishing up this spin on sloppy joes at his restaurant, B Spot (Woodmere, Ohio). Comforting and packed full of ground beef and bacon, these sandwiches practically scream "Football!"

Spike Mendelsohn's Uncle D's Chili

A Washington Redskins fan, Spike always starts off football season with a hearty bowl of chili at his restaurant, Good Stuff Eatery (Washington, D.C.). This family recipe is topped with cheddar cheese sauce, sour cream and scallions and is a "guaranteed win" when paired with an ice-cold beer.

Michael Chiarello's 4-Pound Burger

Michael roots for his San Francisco 49ers with this beefy behemoth served on a loaf of country bread at Bottega Ristorante (Yountville, Calif.). Paired with fresh goat cheese and a cherry-balsamic sauce, this family-style burger feeds six people, meaning it's a great way to "go big for the big game."

Geoffrey Zakarian's Hot Wings with Blue Cheese Butter

According to Geoffrey, "wings are the only option for game day," and this riff on the Buffalo-style starter pays tribute to his team, the Buffalo Bills. Served at The National (New York City), his wings are tossed with barbecue sauce, piquillo peppers and smoked paprika, then piled high with blue cheese.

Eric Greenspan's Grilled Cheese

At The Roof on Wilshire (Los Angeles), Eric offers an "interactive, 100 percent American" grilled cheese bar in support of his go-to team, the New York Giants. Stuff your customized sandwich with a lineup of gooey fillings, like this mix of Gruyère, date marmalade and roasted peppers on sourdough.

Robert Irvine's Shrimp Corn Dogs

For a twist on a signature game-time snack, try these cornmeal- and beer-battered shrimp dogs at Robert Irvine's eat! (Hilton Head Isle, SC). Served on skewers with a side of Sriracha honey mustard, they're "perfectly portable game-day fare."

Alex Guarnaschelli's Chickpea Fritters

A loyal Giants fan, Alex likes to mix up the standard sports-watching fare, so she dishes out these crispy chickpea fritters at her restaurant, Butter (New York City). A vegetarian-friendly finger food, they're fried until golden and paired with a "spicy, fresh herb jalapeno salsa."

Marc Murphy's Pig Wings

At Ditch Plains (New York City), Marc serves up a "unique spin on the regular wing" with his version that comes from the shoulder of a pig. Meatier than their chicken-wing relatives, these hearty bites are tossed in a traditional combo of hot sauce and butter for a supersized starter.