Michael Symon grew up with plenty of memorable meals. But on The Best Thing I Ever ate, he reminisces about Bucci's and its Cavatelli. The pillowy dumplings made with ricotta and tomato sauce take Michael back, but diners keep returning for the classic Bucci lasagna baked to bubbly perfection.
On The Best Thing I Ever Ate, Troy Johnson patiently waits till 4 p.m. for his favorite dish at Donovan's Steak & Chop House. Although Donovan's is known for luscious steak and a creme brulee that's to die for, come 4 p.m., diners flock to Donovan's for the free Philly cheesesteak sandwiches.
Iron Chef Marc Forgione compares Reef's Big Pork Chop to a religious experience. The Big Pork Chop lives up to its name with a double-bone portion that's equally big on flavor. Owner Bryan Caswell couldn't believe when Marc finished. But, just like the crispy skin snapper, you'd be a fool not to.
When Anne Burrell's in the mood for meat, she orders the big, spicy Tuscan spareribs from Salumeria Rosi Parmacotta, called Costina. But Salumeria is better known for its small-plate assaggi "tastings," including a salumi assaggio, a soups and salads assaggio and a cheese assaggio.
A lover of German cuisine, Sunny enjoys devouring the Jagerschnitzel and spaetzle at this little German restaurant and bar. The huge veal cutlet is fried in butter and then topped with a rich hunter’s gravy made from veal stock and fresh mushrooms. And for Sunny, "it's all about the gravy."
Everything about The Modern pays tribute to art, from the dining room overlooking the Abby Aldrich Rockefeller Sculpture Garden to its location inside NYC's Museum of Modern Art. But the food is a true work of art, as Michael Psilakis loves the liverwurst tha's just as decadent as the foie gras.
On The Best Thing I Ever Ate, Tyler Florence says Chef Chris Cosentino is leading the salumi revolution on the West Coast. All of Cosentino's meats are expertly cured, bringing out a perfect salty flavor. Join the revolution with a Mess Piggy panini with pulled pork or a custom salumi cone.
For a bakery named Cake Flour you'd think Aaron Sanchez would gravitate toward a cake made with flour. But on The Best Thing I Ever Ate, Aaron finds himself smitten by Cake Flour's Flourless Chocolate Cake made with cocoa and chocolate ganache. They also have cookies and macarons.
When the Neelys bite into the Chambers Caramel Pecan Pound Cake at Big Momma's, Gina can’t help but dance. On The Best Thing I Ever Ate, they called the cake "absolutely delicious" for its signature caramel pecan topping that gets poured over a pound cake that's utterly melt-in-your-mouth.
Billed as a “modern day roadside burger stand,” Shake Shack serves fries, milkshakes and concretes (a Midwestern staple that is denser and silkier than standard ice cream), in addition to its 100 percent Angus beef patties. This chain started as a seasonal hot dog cart in New York City, and its flat-top dogs continue to be a crowd favorite. But Claire Robinson patiently waits for the "perfectly delicious" corn dog that's offered only during selected times of the year.
As Tyler Florence would have you believe, Spencer on the Go has succeeded in making the flavor of France come alive on a lollipop stick. At Spencer on the Go, Chef Laurent Katgely took his French fare to the food truck scene. So now you can have escargot pops or curried frog legs on the go!
Wolfgang Puck's love of nutty desserts reaches new heights with Payard Patisserie's coffee macarons made with almond meringue. As a world-renowned pastry chef, Francois Payard's desserts of mini chocolate truffles or exquisite modern celebration cakes often receive the highest praise.
As Duff discovered, breakfast just isn’t breakfast without chicken. Roscoe's waffles with fried "chix" and maple syrup may be an unusual pair, but they’re a "genius" combo. David Alan Grier’s go-to dish is The Oscar, which features fried chicken and buttery grits, along with a biscuit and fried egg.
For Jeff Henderson of The Chef Jeff Project, it's just not Thanksgiving until he gets his Sweet Potato Cheesecake from Harriet's Cheesecakes. As Jeff says, this must-try cheesecake is not your typical sweet potato pie. For a doubly sweet deal, try the Praline Cheesecake topped with caramel drizzle.
Duff's plate of barbecue could have been served in a galvanized bucket. As he says, The Salt Lick BBQ has it all, including pork ribs and sausage. The giant pit in the middle of the restaurant is what makes them special — it's also what makes the best beef ribs Bobby has ever had. As for Michael, he couldn’t get enough of the tender brisket and its “crispy, caramelized bark.”