Drago's Seafood Restaurant knows to buy directly from the local fishermen for the freshest oysters. Adam Gertler loves the garlicky taste of the charbroiled oysters topped with Parmesan, Romano cheese and garlic. Not in NOLA? Order the charbroiled oyster kit online and make your own at home.
Leave it to Jane to create an out-of-this-world gnocchi without potatoes. Host of Rescue Chef, Danny Boome, called Jane's ricotta gnocchi his personal favorite, with a texture that melts on your tongue. Along with this dinner fave, Jane excels at Sunday brunch with its vanilla bean French toast.
Leave it to an Irish pub to turn an Asian appetizer into Robert Irvine's favorite egg dish. The Reuben Eggroll contains all the usual ingredients (corned beef, Swiss) but gets rolled in a housemade wonton wrapper. And, if you like that, you'll have to try McGuire's actual Reuben that's mile-high.
When Bobby visited James Candy Company for salt water taffy, he learned that, according to local lore, the seaside treat was created by chance when a window was left open in the 1880s. Enjoying a piece of molasses mint taffy, Bobby exclaimed, "I'm 12 again!" Give classic vanilla a try, too.
Walk through the front door of this family-run joint and you’ll be standing right in the kitchen, where tasty hot tamales have been served up since 1941. Bite into one of these beauties to savor a meaty filling seasoned with garlic, onion and a secret blend of spices for just the right kick.
It's not hard to find pizza in Manhattan. But good pizza? Now there's a challenge. Ciro Verdi, chef-owner of Da Ciro, has been spinning pies so good that Bobby Flay has dubbed him "the premier upscale pizza maker in New York City." Try the Focaccia Robiola and you'll see exactly what he means.
For true New York-style pizza, look no further than America’s first, and some say best, pizzeria in the U.S. Since 1897, Lombardi’s has been winning over New Yorkers like Rachael Ray with their perfect balance of marinara and mozzarella, all atop a thin crust baked in a coal-fired oven.
When Miss Robbie Montgomery, an ex-background singer for Ike and Tina Turner, hung up her microphone she decided to pick up a spoon and start cooking the soul food recipes her mother taught her as a girl. Guy loves her mac 'n' cheese, not to mention the sass she serves along with it.
Situated in New York City's famed Essex Street Market, Shopsin's menu is as eclectic as the market's vendors. Aarón Sánchez obsesses over Shopsin's ebelskivers, or as he calls them, "pancake pockets of love." For a spicier bite, try the T-rex sandwich made with plenty of fiery slaw.
There's something to be said of a classic dish done right. So says Sunny about the Eggs Benedict served at Upstairs on the Square. Their attention to detail continues with afternoon tea, complete with Zebra Tea and Famous Milk Chocolate-Dipped Praline Turtles.
Hollywood hot dog legend Pink's Hot Dogs is one of the most - if not the most - famous and busiest hot dog stands in the country. Dishing up dogs since 1939, their Chili Cheese Dog is still a favorite of customers (and of Bobby Flay), having been chomped on by The Best Of, FoodNation and Throwdown.
Bobby's dream of inventing his own ice cream flavor came true at the Ben & Jerry's headquarters: buttermilk blueberry cheesecake. Dessert lovers can take the full behind-the-scenes factory tour to see how their favorite flavors are made and stop by the gift shop to take a pint (or three) to go.