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.

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.

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.

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.”

This Harlem fixture draws a mix of tourists, locals and celebrities with its irresistible array of Southern comfort foods. The star dessert here is the banana pudding, which features layers of rich custard, vanilla wafers and sliced bananas that are baked into one incredibly delectable treat.

Root & Bone draws the crowds with its killer sandwich inspired by that classic crowd-pleaser: chicken and waffles. The bird is brined in sweet tea to keep it juicy and give it a hint of sweetness, then dredged in spice-laced dry batter, fried until satisfyingly crisp and blanketed in a melty layer of sharp cheddar cheese. A slab of pickled green tomato cuts the richness of the chicken, which comes stuffed between fluffy mini waffles drenched in bourbon maple syrup.

Amid his two locales, Chef Joe Ng turns out over 20,000 dumplings weekly. He brings a whimsical twist to the classic har gow with his Pac Man dumplings. Stuffed with shrimp fillings and vegetables, they come complete with black sesame-seed eyes. A winter must is the black truffle soup dumplings.

You can do more than bowl here: Follow Justin Warner’s lead and take your meal by the jar. One savory version layers pulled pork, Southern slaw and baked beans in a Mason jar. For a sweeter treat, try the Lane Buster: This chocolate-coated jar is packed with brownies, ice cream and chocolate sauce.

Cozy up with comforting soul food at this spot. Crowds flock here for dishes like the sweet potato bread pudding. Pecans and a buttery batter are poured over sweet potato biscuits, and then the entire creation is baked to sweet perfection. Bourbon caramel sauce makes for a delectably rich finish.

What began as a sole restaurant serving burgers and casual bites has grown into more than 10 locales with an expanded menu and an extensive fan base. Jackée Harry is a devotee of the Hot Crab Dip: Tender morsels of crabmeat are added to a rich base made from more than 1 pound of cream cheese.

This sleek eatery’s take on American fare is anything but typical. Take the “Cleveland” Nachos, for instance. This cheese-forward creation starts with housemade potato chips, which are smothered in a roasted garlic-Parmesan fondue, then topped with bacon, scallions and, of course, more cheese.

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.