Billed as an Indian gastropub, this hip spot offers a menu of innovative dishes that combine Indian street eats with North American bar snacks. Aarti Sequeira recommends the Chicken Tikka Poutine Fries. A fiery dusting of a paprika-centric spice mix gives each and every fry “a little kick,” Aarti says. These flavorful golden fries come topped with a creamy mound of cheese curds, a generous ladleful of beef gravy and a heap of tender, grilled chicken finished with fresh cilantro.

Crowds flock here for the New American cuisine served with a side of whimsy. For an unforgettable dessert experience, order the Marie Antoinette Cotton Candy Head. A two-foot-high wig of cotton candy hair comes artfully arranged on a mannequin head and accompanied by a slice of rich vanilla cake.

This neighborhood tavern gets creative with comfort food eats, resulting in addictive dishes like the Chicken and Waffle Croquettes. Daphne Brogdon can’t get enough of these chicken-bacon meatballs, which are dunked into waffle batter, deep-fried, then finished with a maple-hot sauce concoction.

As Duff discovered, breakfast just isn’t breakfast without chicken. Roscoe's waffles with fried "chix" and maple syrup may be an unusual pair, but they’re a "genius" combo. David Alan Grier’s go-to dish is The Oscar, which features fried chicken and buttery grits, along with a biscuit and fried egg.

Head here for artfully designed cakes, like the yule log that Jeff Mauro enjoys at Christmas. Made from chocolate, almonds and whipped egg whites, this log-shaped cake features raspberry buttercream filling and chocolate ganache frosting. Flourishes like meringue mushrooms add a festive flair.

This spot may be known for its seafood, but it’s the Mile High Chocolate Cake that has Tia Mowry hooked. “I cannot imagine a dish with more chocolate,” she says of the three-layer cake, which is blanketed in chocolate buttercream frosting, then topped with chocolate ganache and chocolate shavings.

For a truly tasty sandwich, sink your teeth into the No. 3 Pastrami from this New York deli. A decadent creation, this meaty sandwich is built with layer upon layer of thinly sliced pastrami, Swiss cheese, creamy coleslaw and Russian dressing, all nestled between slices of pumpernickel bread.

Chopped judge, chef Scott Conant, believes that every meal should be savored "down to its very last taste." Ted Allen says that Scarpetta's homemade spaghetti with tomato and basil is worth every penny. The care and dedication Scott puts into cooking the tomato sauce makes it one of the best around.

This nautical-themed spot serves seafood dishes and other delectable creations like the fried chicken sandwich. This beauty stars a crispy battered chicken breast nestled on a buttered bun that’s been slathered with a creamy aioli. A topping of tangy slaw with jalapeno completes this tasty creation.

This Compton location is closed, but you can still get Bludso's craveworthy 'cue at the Hollywood locale. The joint serves up Texas-style barbecue like the ribs with a side of spicy barbecue sauce that won over Guy Fieri. Owner Kevin Bludso really goes all out at the holidays with deep-fried turkeys injected with a decadent concoction of butter and seasonings, which he refers to as “liquid gold.”

The chili recipe at this 1950s-style diner is so old that it came with the building when the LoGuercio family bought the place. Laced with beef cracklings and two secret spice blends, this meaty chili tastes extra delicious served over spaghetti and topped with cheese, onions and oyster crackers.

Diners at Chef Wolfgang Puck's sleek hot spot have their pick of choice meats, from prime Illinois corn-fed steaks aged 21 days to Nebraska beef aged 35 days. Wagyu fans can choose from American or Japanese varieties. When it comes time to pick your side, opt for the cavatappi mac and cheese. This creamy dish features a bechamel-based cheese sauce composed of mozzarella, cheddar and Gruyère.

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.

Satisfy your comfort food cravings with a stop at Plan Check, where you can pair creative burgers with craft brews. The PCB (Plan Check Burger) features a beef patty dressed up with eclectic condiments like dashi-flavored cheese and chewy ketchup leather (think homemade-ketchup-as-fruit-roll-up).

When Richard Blais wants a sweet reminder of childhood, he heads to Playa Provisions and orders the Waffle Taco, which he calls “a chocolate pinata.” This taco-shaped waffle cone is stuffed with sprinkles-and-cake-laced frozen custard, then coated in chocolate ganache and topped with more sprinkles.