The Clinton Station invites its customers (and Outrageous Food host Tom Pizzica) to experience the "8th Wonder of the World." Known for their burgers that come in 1-pound, 7-pound and 30-pound portions, Clinton Station Diner beat their own record when they created this gargantuan 105-pound burger.
Housed in a former Catholic Church, The Church Brew Works is where "the menu is as outrageous as the atmosphere," says Tom Pizzica on Outrageous Food, where he learned of the smoked salmon, rattlesnake and crocodile pierogi. For a heavenly pairing, try all three with the award-winning lagers.
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.
The chocolate makers at Lillie Belle Farms know artisan gourmet truffles to blood orange bonbons. Here, chocolate becomes a work of art. On Outrageous Food, chocolatier Jeff Shepherd gave Tom Pizzica an example of his artistry by creating a 25-pound chocolate replica of a 1969 Les Paul guitar.
Pizza Doctors have cured thousands of customers from lackluster pizza. Outrageous Food's Tom Pizzica loved trying the Thanksgiving Dinner pizza and the Spicy Blood Mary pizza that's like eating the drink. Kids adore Pizza Doctors too; dessert pizzas come with toppings like skittles and gummy worms.
Tom Pizzica fell in love with a signature dish from the Tin Star Cafe & Donut Haus, The Glutton Sandwich, which piles barbeque on a cinnamon apple fritter, resulting in an ideal combo of hot and cold, spicy and sweet. Tom hits it off with Chef Andrew Schutt, exclaiming, "that is AWESOME."
Papa Bear's Restaurant in Muskegon, Mich., provides a haven for breakfast lovers. Order from the long menu of omelets stuffed with corned beef hash. Or try The Grizzly hash browns packed with sausage, veggies and more. It may be "too big" for some, but it's "just right" for four to six people.
Gelato genius Pete Palazzolo offers Tom Pizzica of Outrageous Food a taste of Polish Sausage, one of his 600 flavors (from classic vanilla to White Chocolate Poppy Seed), which he combines with honey, allspice, and currants. Tom was ecstatic about this treat, exclaiming, "It really works!"
Since 1956, Jaxon's has been scooping out giant ice cream sundaes — and when we say giant, we mean giant. Outrageous Food's Tom Pizzica (and a junior basketball team) barely finished The Kitchen Sink, a sundae with 36 scoops of ice cream. Note: The Kitchen Sink is for parties of four or more.
Though Tom Pizzica of Outrageous Food originally visits McKinney, Texas, to help The Pantry Restaurant create a 5-foot pie as a thank-you to local police and firemen, he falls in love with Chef Shelly Kendall's signature chocolate chip pecan pie. Open for lunch, this locale is rustic and inviting.
For the adventurous in Bedford, Pa., Tom Pizzica of Outrageous Food suggests visiting the energetic atmosphere of Bad Boyz Bistro and trying The Hellraiser -- hot wings that contain habaneros, ghost peppers, Sriracha sauce and a pepper extract that hits 5 million on the Scoville scale of spiciness.
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."
Head here for decadent treats like the massive Pumpple Cake. Pie and cake are creatively (and deliciously) combined to form the Pumpple. A top layer of apple pie-stuffed vanilla cake is stacked atop a base of pumpkin pie-stuffed chocolate cake, with buttercream frosting holding this beauty together.
At Pizza Casbah in Fort Collins, Colo., Tom Pizzica of Outrageous Food oversees a food challenge where customers try to finish a 30-inch pizza in less than an hour. Even if you're not trying to win the gold, stop by this locally owned establishment and craft your pizza from a long list of toppings.
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.