For more than two decades, Randy's Premier Pizza has taken pizza to new levels — and widths. As owner Chef Randy Hueffmeier showed Outrageous Food's Tom Pizzica, that means a 48-inch pizza requiring 10 pounds of cheese and a gallon of tomato sauce. Smaller appetites should try the pizza fries.
Tom Pizzica dances with joy at Corona's Mexican Grill when he eats Corona del Diablo, a 6.66-pound taco bowl of fajitas, smoky chicken, ground beef and carnitas marinated in tequila. Chef Brenda Corona created the party favorite that saved her business with its great flavor and playful construction.
At Pittsburgh's Fat Head's Saloon, regulars are rewarded by getting a sandwich named after them, and Wayne's Southside Slopes is the most popular; it contains fried pierogi, onions, kielbasa and horseradish sauce. Tom Pizzica sighs with joy: "You know it's a good sandwich when you're wearing it."
There are 11 different varieties of hot dogs and 60 kinds of toppings at The Slaw Dogs. As Tom Pizzica discovered on Outrageous Food, that equals 38 quintillion combinations! Among those, Tom says the TNT Dog remains "a masterpiece" with its chili, cheddar cheese and egg fried inside a tortilla.
Fat Sandwich's enormous hoagies make it a popular hangout for local sports teams, and the hometown winner is undoubtedly The Big Fat Ugly. Outrageous Food's Tom Pizzica helped assemble the behemoth, which consists of 25 ingredients, including four cheeseburgers tightly wrapped in a bread roll.
Chicago's Dog House opened as a mix between fast food and gourmet eats. The eatery serves traditional Chicago dogs, as well as weekly hot dog specials where you can sample pheasant, rabbit and alligator dogs. Make sure to try the potato Frips — not quite fries and not quite chips.
Move aside, vanilla. At Max & Mina's there are more than 5,000 ice cream flavors to choose from. Newcomers are welcome to old standbys as well as unique flavor combinations like French Toast, Beer and Cookies, Cranberry Vodka and Tom Pizzica's choice: Pizza with Chocolate Chip Cookie Dough.
Feast may be doing a "full throttle assault on Peter Cottontail" says Frank Bruni on The Best Thing I Ever Ate, but its hearty European-style cuisine has earned rave reviews from across the country. The fried rabbit liver and kidneys may be simple, but it easily makes Bruni's best-of list.
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.
Yagumo Sushi features an array of sushi and hand rolls, from Rainbow Rolls to albacore tuna. But the No. 10 sushi roll requires customers to sign a waiver. The No. 6 and No. 7 sushi rolls are hot, but No. 10's extra wasabi oil makes what Tom Pizzica on Outrageous Food calls "a bolt of lightning."
Tom Pizzica of Outrageous Food is impressed by the chef of Sumo Grub -- frying fanatic Jason Sum Jr. -- who insists on frying "stuff that everybody likes," such as burgers, Kit Kats, Twinkies and mac 'n' cheese. All of this is coated in crunchy homemade panko and served hot in Berkeley, Calif.
This California grill is a headquarters for hot wings, stirring up six heat levels of sauce from the mild "Safe" to the terrifyingly spicy "Ring of Fire." Featured on Outrageous Food, the famously fiery wings start with a "mouthful of flavor" but end with a spice explosion that makes grown men cry.
Outlaw Chef Catering makes food the way it was made way back when. With chuck wagon in tow, Chef Terry Chandler delivers a unique gastronomic catering experience. For an authentic cowboy plate, try the famous Son of a Gun Stew, comprised of cow's tongue, beef cheeks and more.
On Outrageous Food, Frankie's South Philly Cheesesteak attempted the impossible: to make the longest Philly cheese steak. Although they came short a few hundred feet, their shorter restaurant versions don't fault on flavor, with ingredients like broccoli rabe, Italian provolone and, yes, Cheez Whiz.
As the name suggests, this Pennsylvania spot puts out plenty of wings -- 1,330 flavor varieties in total. Choose from classics like bacon-cheddar or honey-garlic ranch, get weird with chocolate s'mores, pumpkin pie or fruity pebble-crusted chicken, or try the hottest wing of all: Nuclear Hell 2.