Since 1885, Keens Steakhouse has been serving diners quintessential steakhouse fare, including prime rib. The meat is simply seasoned, then slow-roasted and served in its own jus, making for 32 ounces of delectable beef. Another standout is the Legendary Mutton Chop, a juicy bone-in hunk of lamb.
Chef-Owner Billy Durney offers his unique spin on classic barbecue that’s inspired by the mix of cultures found in his home borough of Brooklyn. "It really is a melting pot," says Jonathon Sawyer, who is a fan of the Korean Sticky Ribs and the Lamb Belly. Michael Symon was won over by the inventive Lamb Belly Banh Mi. A buttery baguette comes slicked with a honey-tinged hot sauce and loaded with cilantro, pickled vegetables and smoked lamb belly that Michael says “literally melts in your mouth.”
This popular Manhattan spot has stepped up the diner dessert game with its Strawberry Blonde Cheesecake. This tantalizing creation is coated with crushed hazelnuts (which add to its creamy, dense texture), topped with ruby-red strawberries, then served with a side of ice cream and chocolate sauce.
This former cottage is the home of indulgent baked creations like the Earl’s Court Chocolate Cake. Three layers of coffee-laced chocolate cake are covered with ganache and malted cream, then stacked together to form this towering masterpiece. Hot fudge frosting and sea salt add to the decadence.
Leave the buffet behind in favor of hearty comfort food from Hash House A Go Go. Jeff and Audrey Dunham stopped in for the Red Velvet Pancakes and the legendary Fried Chicken Benedict. "This is the most insane breakfast we have ever had,” Jeff said of the mountainous benedict.
The crowds flock here for the steaks that are aged for five weeks and simply seasoned with salt and pepper. It’s the Chocolate Macadamia Decadence Cake, however, that Anne Burrell can’t resist. Milk and dark chocolates combine to make a rich batter that’s balanced by a crunchy nut crust and bright raspberry sauce.
At this joint, tantalizing smells of barbecue waft through the air while massive ribs and other delights sizzle on a smoker outside. Try the Flintstones Beef Ribs, named for their enormous size, which are simply seasoned with salt, pepper and garlic powder, then smoked in a water bath to such tender perfection that the meat pulls right off the bone.
This Western-style saloon and steakhouse is famous for a rather unusual delicacy — Turkey Nuts (deep-fried turkey testicles) — but that’s not the only menu item that has dedicated fans. Alfonso Ribeiro, for one, can’t resist the bacon-wrapped filet mignon. A 9-ounce piece of beef tenderloin is wrapped in applewood bacon, grilled until beautifully caramelized, then smothered in melted blue cheese and a port wine reduction.
Putting a playful spin on familiar homestyle desserts is two-time James Beard Award-winner Christina Torsi’s area of expertise. Her acclaimed Milk Bar concept is no exception. Here you’ll find the highly addictive Cereal Milk Ice Cream, Compost Cookies, Crack Pie that led to Milk Bar’s international fame. There are eight locations in total: six in New York City, one in Toronto and one in Washington, D.C.
For an extra-indulgent brunch treat at Norma’s, opt for the Chocolate Decadence French Toast. This is not your standard morning meal; it's made with three layers of chocolate cake covered in strawberries, pistachios and chocolate sauce. A generous dollop of whipped cream completes the dish.
What started as a simple tortilla factory in 1964 has grown into an empire of more than 60 taco shops serving up real-deal Mexican food. Guy raves about Roberto’s carne asada burrito, which features juicy beef, fresh pico de gallo and cool guacamole, all wrapped up in a toasted tortilla.
Though it’s named the House of Pies, diners don’t head here just for dessert; the Country Fried Steak is a must-try main dish at this spot. The steak is dipped in a buttermilk bath, coated in flour and deep-fried until it turns golden brown. A creamy gravy completes this indulgent creation.
Savor an array of delectable small plates at this Mediterranean tapas spot known for its pork dishes. Anne Burrell raves about the Milk Braised Pork Shoulder, a flavorful cut that’s seared and then cooked slow and low to tender perfection in a creamy bath of milk, pork stock, herbs and vegetables. Aarón Sánchez is a fan of the neck-bone gravy, which comes paired with thick slices of toasted bread. This riff on a traditional Sunday gravy brings together bright tomatoes, fresh basil, chile flakes and wisps of shredded pork.
This upscale farm-to-table steakhouse offers a diverse menu of umami dishes. Opt for the indulgent Super Steak, Rossini Style. This dish is composed of a well-marbled dry-aged New York strip steak that is grilled until charred on the outside and pink on the inside. The meat comes adorned with pan-fried foie gras and black truffle sauce.
Alex Guarnaschelli heads off the beaten path to indulge in her guilty pleasure: the short-rib hash served at this butcher-shop-turned-restaurant in Ashtabula, Ohio. She likens the dish to “a turbo eggs Benedict times 10.” Two poached eggs and a creamy hollandaise sauce complete the buttery creation.