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.
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.
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.
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.
After someone beat their 36-inch burrito challenge, Gus' Mexican Cantina challenged customers to a 72-inch burrito. The massive 9-pound burrito comes with a pound of seasoned pork and six cups of rice, as well as chicken, beef and pork mixed throughout. The Nachos Supremo is equally satisfying.
The motto at San Felipe's Cantina is that every meal should be an event. Along with a menu of classic party foods (Nachos Grandes and World Famous Fish Tacos), San Felipe's serves the outrageous seven-pound El Gordito Burrito that requires a half gallon of San Felipe's Colorado hot sauce.
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 continues his quest for Outrageous Food at Mallie's Sports Grill & Bar where he helps assemble a whopping 300+ pound burger that earns them the Guinness World Record. When not breaking records, Mallie's offers classic 10-lb pound burgers and locally renowned sweet potato fries.
The really big pizza at Virgilio's Pizzeria is aptly named The Hugilio. Measuring more than 2 feet wide, The Hugilio weighs in at 11 pounds, as it's topped with piles of mozzarella and homemade sausage. As Tom Pizzica learned, a sports team is a prerequisite for finishing this beast.
Tom Pizzica delights in Chef Tara Simon's crafting of a new twist on pigs in a blanket: bacon candy. At The Sticky Pig, she creates combinations such as coconut and curry, strawberry jam and Pop Rocks, and rum and pineapple all with candied bacon. It's just as delicious as it sounds.
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.
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.
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.