This general-store-turned-gastropub takes delicious excess to a whole new level with its Triple Fried Duck Fat Fries. As if triple frying these beauties in rich, nutty duck fat wasn’t enough, they are then topped with two silky runny eggs and served with a side of herb-laced bearnaise sauce.
For the ultimate in comfort food indulgence, order the Bacon Mac 'n' Cheese Burger at Guy’s joint in Las Vegas. This monster of a between-the-bun meal features a beef patty topped with a scoop of macaroni and cheese, a blanket of a cheese slice, strips of smoky bacon and Guy’s mayo-based sauce.
This chocolate stand churns out whimsical desserts that have fans like Marc Summers coming back for more. His go-to treat is the Chocolate Tower. This over-the-top creation is made from a Rice Krispies treat, two cookies, a marshmallow and a chocolate peanut butter cup that are dunked in chocolate, then stacked together.
Aarti Sequeira heads here for the Warm Sticky Toffee Cake that has her hooked. Chopped dates add both sweetness and moisture to this buttery cake, which is baked for an hour, then drenched in toffee sauce and finished with mascarpone cream. This comforting dessert “tastes like cuddles,” Aarti says.
When he needs a comfort food fix, Buddy Valastro heads to this charming restaurant for the Sweet Italian Sausage platter. This addictive dish features potato chips that are fried until crisp, then heaped with Italian sausages that have been sauteed with white wine and onions. A topping of fried hot peppers adds some kick.
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.
If you’re looking for a rich dessert to tempt your palate, you’ll strike it lucky at this steakhouse. The Millionaire Pie features a raspberry sorbet layered over a butter-laced vanilla ice cream base that sits atop a graham cracker crust. A topping of fluffy meringue adds to the decadence.
The name may be Supper, but this spot is known for its brunch dishes. Waffles, for instance, are turned into a sweet sandwich with praline ice cream and bruleed bananas, or transformed into red velvet decadence. And then there is the Bacon Babka, which features homemade dough, bacon and brown sugar.
This modern American restaurant delivers an ultra-decadent spin on the classic chocolate chip cookie. Instead of regular chips, this cookie features rich chunks of Belgian semisweet chocolate. A quick turn in the oven results in an extra-crisp exterior that gives way to a gooey center. The cookie is baked and served in a miniature skillet, and comes topped with a scoop of vanilla gelato drizzled with chocolate syrup and flanked by two mounds of whipped cream.
Guy heads to this spot to indulge in The Big Ragout Sandwich, a hearty meal featuring five kinds of meats smothered in cheese and served on a roll. Also try the Rock Shrimp Mac & Cheese: A zesty three-cheese sauce is dressed up with wild rock shrimp, then mixed with pasta and finished with bacon.
This hip pub takes a renegade approach to British dining with over-the-top dishes like the Fish & Chip Butty. Layers of fried indulgences combine to form this sandwich: chunky, golden-brown chips (aka fries) are heaped on a flaky battered halibut fillet that sits atop a crisp patty made from peas. Note: The Park Slope location is permanently closed.
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.
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.
Diners head here for comfort food dishes made from locally-sourced ingredients like the grass-fed Florida beef used for the Jalapeño Popper Burger. This monster of a burger is actually composed of two deep-fried patties with a heat-packed surprise inside: a spicy, creamy jalapeno-and-cheese filling. The Full Tank is the creation that stops Josh Denny in his tracks. The three-pound sandwich is constructed with two burgers, a deep-fried pulled pork patty and a patty of deep-fried pimento cheese. "You need to patent that my friend," says Denny.
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.