This upscale farm-to-table steakhouse offers a diverse menu of umami dishes. Opt for the indulgent Super Steak, Rossini Style. This dish is composed of a well-marbled dry-aged New York strip steak that is grilled until charred on the outside and pink on the inside. The meat comes adorned with pan-fried foie gras and black truffle sauce.

Papa Buck’s is home to the Pigzilla sandwich: three pounds of slow-roasted pulled pork piled high on a roll. It takes two days to prep the meat for this killer sandwich, and it starts by coating a 5-pound pork shoulder with dry rub. The meat is then smoked for 12 hours, pulled off the bone and doused in barbecue sauce. Diners who can devour this beauty in 45 minutes win $175 and a T-shirt.

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 will stop you in your tracks. The three-pound sandwich is constructed with two burgers, a deep-fried pulled pork patty and a patty of deep-fried pimento cheese.

Chef-Owner Dena Marino uses locally sourced produce to create dishes bursting with modern Italian flavors, like her restaurant’s signature Paccheri. The indulgent pasta dish starts with housemade Italian sausage, which is cooked in white wine before being coated in mascarpone cheese to ensure maximum creaminess. To balance out the heaviness, Marino serves the sausage and pasta with broccoli rabe and pickled onions. Buon appetito!

This Venezuelan joint with a playful, vibrant vibe offers classic staples from the home country, including a pork and cheese arepa that has Richard Blais hooked. A slightly sweet dough made from corn flour, water, salt and oil is formed into a tiny cake that’s grilled until crisp, then sliced through the middle and stuffed with salty, tangy Guyanese cheese and succulent shredded pork.

The crowds flock here for the steaks that are aged for five weeks and simply seasoned with salt and pepper. It’s the Chocolate Macadamia Decadence Cake, however, that Anne Burrell can’t resist. Milk and dark chocolates combine to make a rich batter that’s balanced by a crunchy nut crust and bright raspberry sauce.

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 bakery has ignited the cruffin craze in San Francisco, with crowds lining up every morning to get their hands on the flaky, buttery beauty. Layers of croissant dough are baked in the shape of a muffin, then piped through with decadent fillings like peanut butter cream and fresh strawberry jam.

Craving a new twist on an old fave? Follow Duff Goldman’s lead and order the Oh My Luther Burger here. A cheese-smothered Angus chuck patty is piled with jalapenos, crispy bacon, a fried egg and onion rings, then served between two grilled doughnuts to make a towering sweet-and-savory masterpiece.

This warehouse-turned-restaurant serves authentic Italian eats (think gelato, thin-crust pizzas and fresh pasta) to California locals. Stop in to try the carbonara. This simple yet indulgent pasta dish is composed of wide tagliatelle noodles that are made from scratch. Once ready, the noodles are cooked in a bacon-grease-lined pan — along with pancetta and a pepper-laced mixture of whisked eggs and Parmesan cheese — until all the flavors are blended.

Loco Moco is a traditional Hawaiian dish made with white rice, a hamburger patty, a fried egg and gravy, but this joint is putting a mainland twist on the dish with its Corned Beef Hash Loco Moco. The dish stars a housemade corned beef patty, which is seasoned with Hawaiian sea salt to give it some island flavor. The patty comes perched on a bed of rice and topped with a runny fried egg, with the whole lot bathed in housemade brown gravy.

At ZAZU kitchen + farm, Chef Duskie Estes and her husband Chef John Stewart are serving up true farm-to-table dishes with a creative flair. Their menus change daily based upon the ingredients they grow and source from the surrounding area. Guy loved their Bacon-in-the-Batter Waffle served with house-made bacon toffee and bourbon gelato. Get anything with their house-cured bacon!

Ice cream lovers in search of an over-the-top dessert should dig their spoons into The Kitchen Sink at this old-timey spot in South Pasadena, Calif. A monstrously huge (and delicious) creation, this next-level sundae features a gallon of ice cream, eight toppings, banana, brownie chunks and an entire can of whipped cream.

If you’re in the mood for a comforting treat, stop by Barrel and Ashes. This barbecue joint offers a scrumptious take on old-fashioned-style cornbread. You’ll want to savor every bite of the Hoe Cake, which is a soft-centered beauty slathered with maple butter and finished with fresh scallions.

This spot transforms a childhood staple into a decadent grown-up treat that has Tia Mowry hooked. Sliced bananas are nestled between two slices of brioche-style bread covered with silky-smooth peanut butter and rich Marshmallow Fluff, then deep-fried to create a blissful combo of crunchy creaminess.