For the ultimate in decadent snacks, head to this farm-to-table spot that’s serving up bacon caramel popcorn. Order the Rodeo Jax to indulge in this sweet-salty treat. The freshly popped, organic popcorn is coated with a delectable mixture of caramel and bacon salt made from apple-wood-smoked bacon.
When you’re craving wings but can’t decide between spicy and sweet, follow Jonathan Bennett’s lead and get an order of each at this fried-food mecca. Choose the hot sauce spiked with cayenne and jalapeno for your first order of Frickin’ Chicken Wings — and the sweet bourbon-laced sauce for the second.
Craving a new twist on an old fave? Follow Duff Goldman’s lead and order the Oh My Luther Burger here. A cheese-smothered Angus chuck patty is piled with jalapenos, crispy bacon, a fried egg and onion rings, then served between two grilled doughnuts to make a towering sweet-and-savory masterpiece.
This longtime Harlem standby has been frying up chicken the old-fashioned way for more than two decades. Chef-Owner Charles Gabriel employs an uncommon method of slow-frying in a giant skillet — large enough to fit 25 pieces at a time — until every piece of chicken is golden-brown on all sides. He then serves the chicken with a variety of Southern-style sides, like sweet cornbread, mac and cheese, and collard greens.
This unassuming coffee shop serves breakfast dishes worth waking up for, as well as lighter lunch fare like salads and sandwiches. Try one of the house-baked pastries or the Banana Stuffed French Toast. This hearty take on a morning classic features thick slices of locally baked brioche, which are dunked in an eggy batter and fried until golden brown. The brioche is then slathered with Nutella and layered with bananas. A dollop of smooth mascarpone whipped cream completes the plate.
Pizzanista draws upon the thin-crust quality of New York-style slices and the abundance of fresh California produce to create irresistible hand-tossed pies. Stop by on Sunday for a slice of the Macaroni & Cheese Pizza. The mac is made from a trio of cheeses (Asiago, fontina and a sharp cheddar), heavy cream and noodles, then loaded onto a tomato-slicked pie featuring a sourdough crust.
Waits for a table at this hip Bushwick restaurant can stretch to beyond two hours on weekends, but patient diners will be rewarded with impeccable vegetables, world-class charcuterie and best-in-class New York-Neapolitan hybrid-style pies like the Bee Sting Pizza.
What started as a two-woman operation on wheels has grown to include a pair of storefronts and a fleet of trucks to keep up with the demand for Coolhaus' unconventional ice cream sandwiches inspired by the work of famous architects. Duff Goldman, for one, is a fan of the Two Story Sammie. This salty-sweet novelty is made with Tahitian vanilla bean ice cream studded with shoestring french fries and crushed malt balls. Two creamy scoops come stacked between three black-and-white cookies.
This bar delivers big on culinary creativity with its fresh spins on the classic burger. Try the John Belu-Cheese Burger, which stars a ground chuck-and-blue cheese patty that is battered and deep-fried, then dunked in Buffalo sauce to give it some bite. A topping of Pringles completes the creation.
Tuck into classic American comfort food at this casual joint. The most-indulgent dish on the menu is arguably the chicken and waffles. The chicken is battered in a pickle juice-laced mixture to kick up the Southern flavor, then blanched in pork lard and double-fried until extra crisp. The twice-fried bird comes nestled on Belgian-style waffles stuffed with housemade applewood-smoked bacon
When this bar opened, it was all about craft brews and music, but soon the burgers (almost all named for bands) caught on. Graham Elliot is fan of the Mastodon, a beefy patty topped with strips of crispy bacon and a squirt of bourbon-laced barbecue sauce, plus a slice of melty cheese and a pile of fried onions. It’s the perfect fuel for rocking the night away.
This trendy European-inspired eatery replicates all the best comfort foods of the countries of the historical region of Bohemia — Czech Republic, Hungary, Germany and Austria. Jeff Mauro recommends the Open-Faced Schnitzel Sandwich: Rye toast is slathered with caramelized onion and horseradish sauce, then layered with fried pork, Swiss cheese, pork-infused sauerkraut, a sunny-side-up egg and housemade mustard. A drizzle of ham-hock gravy ties the irresistible sandwich together.
Along with a stunning view of the Los Angeles skyline, this rooftop spot features an inventive menu dreamed up by The Next Iron Chef contestant Eric Greenspan, whose creations include a gooey grilled cheese and a ceviche made with hibiscus and pink peppercorns. If stopping by for breakfast, opt for the pancake lasagna: layers of fluffy pancakes, scrambled eggs, crumbled sausage and bacon, and maple bechamel, all smothered in melted cheddar cheese.
As its name suggests, this comfort food joint has a fixation with biscuits. The buttery, maple-laced beauties come stuffed with delectable fillings like the spicy fried chicken breast used in The Squawking Goat. A seasoned, crisped layer of goat cheese and jalapeno-spiked jelly finish the creation.
As the self-proclaimed Duke of Herring, Alton declared the Chopped Herring Sandwich (on rye) at this classic Jewish deli worthy of The Best Thing I Ever Ate. The sandwich salads are prepared in small batches, as are the onion-laced potato latkes that are fried to crunchy perfection.