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.

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.”

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.

An unexpected find in the midst of the tony Long Island getaway known as the Hamptons, this rustic spot has a down-home feel and a menu of comforting barbecue dishes to match. Katie Lee, for one, can’t resist the Buffalo-style fries. These hand-cut beauties are fried until golden and crisp, then blanketed in a creamy housemade blue cheese dressing and a Buffalo sauce that Katie says has a “wonderful tang.”

This New York-style Italian deli is popular for its selection of housemade mozzarellas, including fresh and smoked options, as well as a dried variety that can be customized with black peppercorns, sun-dried tomatoes or Kalamata olives. While you’re there, pick up a steak margherita sandwich. Nancy Fuller raved about this hefty sub composed of Italian bread layered with marinara sauce, caramelized onions, grilled mushrooms, sausage, fresh mozzarella, roast beef, pepperoni and fresh arugula.

When Nancy Fuller first visited this spot, she asked for an oyster dish with “oomph.” Owner Joe Fierro served her the New Orleans Oyster Po-Boy, which left her hooked. This monster of a sandwich comes loaded with fried oysters, house-brined pickles, and flavorful morsels of pork belly and bacon.

Owner Adam Gold is still serving up waffles and blasting tunes just like he did at his college parties. Guy savored the "sweet and crispy" fried chicken and waffles with hot sauce syrup and devoured the stuffing waffle with smoked turkey, cranberry sauce and mashed potatoes.

Adam Gertler swings by Dinosaur Bar-B-Que and devours the half-chicken dinner. Now boasting nearly 10 locales, the eatery began in 1983 when owner John Stage cut a 55-gallon drum in half. With juicy hickory-smoked meats slathered in an addictive secret sauce, Dinosaur Bar-B-Que is anything but extinct.

This trendy hot spot delivers a decadent array of seafood dishes in chic surroundings that attract a celebrity crowd. Tia Mowry is a fan of the Macaroni & Lobster Cream. This elevated version of classic mac features a buttery mascarpone sauce threaded with tender morsels of Maine lobster.

This bakery puts its own delicious twists on a classic Czech pastry: the kolache. A buttery dough is made from scratch and then stuffed with fillings either savory or sweet. A must-try is the Chili Dog Kolache, which stars a sliced hot dog and housemade chili nestled inside the rich signature dough.

When Rocco DiSpirito wants cheesecake, he skips the chocolate swirls and instead orders Junior's plain cheesecake with a sponge cake crust. Opened in 1950, Junior's has become an iconic Brooklyn restaurant, serving towering pastrami sandwiches, steak burgers and the "most fabulous" of cheesecakes.

Head to this retro-style cafe and bar to indulge in liquor-infused treats. A must-try is the Bourbon Ginger Pecan pie, whose filling includes organic pecans, three types of ginger and a shot of bourbon. It's built on top of an all-butter crust and finished off with a dollop of whipped cream.

Michael Symon and Rahm Fama both head here when craving a taste of Montreal. Michael indulges in the Smoked Meat Poutine, whose crispy fries are blanketed with smoked brisket, cheese curds and gravy. Rahm loves the Smoked Meat Sandwich, which he says is so tender that it “falls apart in your mouth.”

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.

Foie gras and lobster salad are among the many beloved menu items served at this storied restaurant. The Chocolate Soufflé is a favorite of Geoffrey Zakarian (he was once a souffle chef here). Valrhona chocolate is folded into a Swiss meringue base that’s baked until fluffy, then served with gelato.