Celebrity fans can’t get enough of the delectable cupcakes that Ivey Childers churns out here and at her Brentwood locale. Marc Murphy favors the Spoiled Rotten: This apple-studded cupcake is piled high with a mound of apple cider frosting doused in butterscotch ganache and covered in sugary pecans.
Chef Vito Iacopelli draws upon decades of his family’s culinary traditions to create pizzas like the Vesuvio. This pie features ricotta, salami and mozzarella between two layers of thinly stretched dough. The top layer rises while cooking, giving the tomato sauce-topped pie the look of a volcano.
This shop offers scoops in more than 12 flavors that are switched up monthly. The selection ranges from classic flavors to more novel ones (Ginger Parsnip, anyone?). Want to really indulge? Order the Build Your Own Sundae and top your scoops with everything from brownies to sliced almonds.
This airy, eclectic spot takes classic Mexican dishes and gives them a modern spin, complete with organic ingredients and vegan options. Order the Churro Ice Cream Sandwich for a sweet finish. This irresistible dessert features caramel ice cream nestled between two deep-fried cinnamon pastries.
This Toledo fixture has drawn the crowds with its Hungarian hot dogs since 1932. Michael Symon’s favorite is the M.O.A.D. (Mother of All Dogs), which stars a massive pork-and-beef sausage nestled in a footlong bun and topped with mustard, onions and a meaty chili seasoned with a secret spice blend.
If you’re looking for a true Austin vibe head to Odd Duck for Texas-inspired farm-to-table cuisine. If you’re looking for the weirdest dish Jeff Dunham and his wife, Audrey, have ever tasted, try the chicken-fried fish head. Oven-poached fish heads are deep fried and placed on a dish staring up at the diner. “We’ve been given some beautiful dishes … this is not one of them,” says Jeff. But with the first bite, he and his wife are won over by the crunchy, pumpkin seed crust and the tender fish.
For the ultimate in comfort food indulgence, order the Mac & Cheese Waffle at this steakhouse. Every morsel is filled with cheesy decadence. After the mac and cheese is cooled, it gets a quick breading, then it's cooked in a waffle iron until it's golden on the outside and gooey on the inside.
It's no secret that Chicago is known for hot dogs, but at Franks 'n' Dawgs, the archetypal street food is elevated into some seriously "haute" dogs. Munch on a Brunch Dog — breakfast sausage with bacon, fried egg and maple mayo — with some Waffle Truffle Fries.
Get your game-day fare at one of Skyline Chili's locations. Try their best-selling Cheese Coney: a hot dog topped with mustard, their secret-recipe chili, onions and shredded cheese. If you're looking for an Ohio classic, try the specialty: a heap of the famous Cincinnati chili on top of spaghetti.
When Daphne Brogdon is craving a meaty German meal, she heads to this classic tavern and orders the jagerschnitzel. For this dish, a massive pork cutlet is pounded, breaded and fried until crisp and golden brown, then slathered with a creamy mushroom gravy. Daphne opts to pair it with spaetzle, a German egg noodle made fresh in-house.
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.
This meat-centric restaurant is much more than a traditional steakhouse; it’s a carnivore’s paradise. Diners can choose from a selection of cuts that includes pork rib eyes, veal chops and New York strip steaks. And the dessert is just as indulgent as the main course. Opt for the chocolate and banana brioche bread pudding. This treat proves to be an irresistible combination of textures and flavors, with a crisp crust, gooey center and creamy scoop of ice cream perched on top.
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.
This eclectic restaurant serves creative dishes that bring together the flavors of Texas in unexpected ways. Take the beef tenderloin enchiladas, for instance. Tortillas are stuffed with a blend of sharp cheeses and sugar-cured cubes of Black Angus tenderloin, then drenched in a tomatillo sauce and smothered with more cheese. After a turn in the broiler, they’re topped with a pair of quails prepared in two different ways: grilled and fried.