Head to this spot for a hearty breakfast: a burrito stuffed with scrambled eggs, sauteed onions, peppers and tomatoes. This beauty comes topped with chipotle salsa and super-melty cheese. Prefer your breakfast at dinner? Try the Pasta Mama dish: a deliciously simple mix of pasta and scrambled eggs.
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.
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.
This tiny shop slings massive subs piled high with meaty layers and fresh fixings. Guy is a fan of the Italian Sub: An 18-inch roll made by a local baker is layered with crisp lettuce, provolone cheese and a hearty trio of Italian meats, then finished with oil, seasoning and crushed cherry peppers.
Tuck into classic American comfort food at this casual joint. The most-indulgent dish on the menu is arguably the chicken and waffles. The chicken is battered in a pickle juice-laced mixture to kick up the Southern flavor, then blanched in pork lard and double-fried until extra crisp. The twice-fried bird comes nestled on Belgian-style waffles stuffed with housemade applewood-smoked bacon
Locals can't wait for Magnolia Cafe's giant gingerbread banana pancakes, and lucky for them, they don't have to. Guy loved the menu, packed with everything from chipotle hollandaise sauce on eggs Benedict to jambalaya stuffed in red peppers. As he says, "come back for the food and the funk."
Crowds flock here for ’cue like the Memphis-style dry ribs that are seasoned with a dozen or more spices. These ribs are so juicy you won’t even miss the sauce. One unexpected place you will find barbecue sauce is in the nachos, which also feature pulled pork, cheese sauce and jalapenos.
At this no-frills, family-owned shop in operation for more than 40 years, practice makes perfect — perfect cinnamon rolls, that is. Before baking, the inside of the rolls is slathered with butter, cinnamon and sugar to ensure a gooey center and irresistible cinnamon flavor in every bite. The finishing touch is the homemade cream cheese frosting that incorporates 30 pounds of cream cheese and a whopping 50 pounds of sugar per batch.
Dessert lovers will want to savor every bite of the Apple Tarte Tatin at Bobby’s New York eatery. This blissful treat is made with buttery puff pastry and thinly sliced apples, then topped with salted Calvados caramel sauce and a scoop of vanilla-black pepper gelato for next-level indulgence.
Iron Chef Jose Garces offers burgers for every taste at this spot. For the carnivores, there’s the Whiskey King, featuring foie gras and applewood bacon. To step up the decadence, opt for a side of duck-fat fries heaped with a mound of slow-cooked short ribs, then blanketed in a rich beer cheddar sauce that Michael Symon likens to homemade Cheez Whiz. Rather skip the meat? Order the Veggie Burger, with its delicious combo of black beans and lentils smothered with guacamole.
The unpretentious, old-school vibe at this West Hollywood fixture belies a roster of celebrity regulars. The real stars here are the comforting Italian dishes, such as a chicken alla parmigiana that devotee David Arquette describes as “carbs on cheese on sauce.” This dish starts with a chicken breast that’s coated in breading, then fried in oil with a dash of sherry. The bird comes smothered in marinara sauce, blanketed in bubbling layers of melted cheese and accompanied by a side of pasta.
Two comfort foods make for an indulgent combo at this spot. The 10 Mile Burger stars a pork-and-bacon patty topped with a melty layer of Monterey Jack cheese and a fried egg. Pair it with the Dark Chocolate Sea Salt Molten Cake: A hot, fudgy filling flows out when you dig into this rich treat.
Fried ice cream is serious business at this food truck, which follows a four-day process to make each creamy-crunchy treat. Fans flock here for desserts like the Frach’s Original: a cake ball filled with vanilla ice cream, coated with crispy tempura, and topped with caramel sauce and whipped cream.
The duck-centric menu and rotating craft-beer selection keep the locals coming back to Beer Belly. Follow Guy’s lead and order the duck-fat fries topped with crisp fried duck skin and tender duck confit. Or opt for the grilled cheese. This towering, four-cheese creation is essentially two sandwiches stacked together, with a layer of maple syrup-drenched bacon in the middle and a fried egg on top.
This Pacific Northwest restaurant reinvents comforting rustic dishes by adding new twists. One such creation is the Bacon Apple Pie. Chef-Owner Jenn Louis starts with a sweet, flaky crust and buttery apple filling, then takes the treat to the next level by topping it with a lattice made of bacon.
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.