Seen on 3 Days to Open with Bobby Flay, this family-owned restaurant uses secret Sicilian family recipes passed down through generations. They serve their Sicilian pizza one way only: with a thick pan crust and chunky sauce. You’ll devour their house-made meatballs and signature potato chips.
It took 3 Days to Open with Bobby Flay to get this Harlem lounge to its current classy state. Thank goodness, because Creole cuisine in a swanky nightclub scene equals huge culinary success. Here's a tiny sampling: Blue Crab & Grits, Paprika Spiced Fries and a Red Velvet Waffle & Fried Chicken.
This food truck took Bobby for a spin on 3 Days to Open, and its owners have since turned their truck into a state-of-the-art " 'wich on wheels." Their ooey-gooey grilled cheese sandwiches use the best ingredients: applewood smoked bacon, herb-baked country ham and even strawberries and mascarpone.
Open since 1948, Superdawg has become an iconic, if not necessary, restaurant to Chicago. "Superdawg" is a tender creation of a pure beef hot dog topped with "golden mustard, tangy piccalilli, kosher dill pickle, chopped Spanish onions and a memorable hot pepper." You get all that and Superfries.
With a rock-star attitude and some tough love from Bobby on 3 Days to Open, Kimmee Masi finally opened her dream cupcake shop. Kimmee’s cupcakes hit all the right confectionary notes, with cupcake names like "S'more Than a Feeling," "Red Carpet" and Bobby's special coconut cupcake, "Toasted."
Big Guys Sausage Stand could be called a hometown secret. On 3 Days to Open, Bobby Flay corralled four grown men into perfecting their flavors and homemade sausages. Everything here screams big flavor (like their buffalo chicken sausage) or their game-day bites—like everything on the menu.
Sticky Finger Joint has become a New York City favorite thanks to a little help from Bobby Flay and 3 Days to Open. Their vision is simple: nothing you can't pronounce. Today they're serving hormone-free chicken fingers with more than a dozen delectable dipping sauces. Wasabi fingers, anyone?