On The Best Thing I Ever Ate, Esquire Food Editor Ryan D'Agostino says to try Kanella's Cyprus Breakfast for the ultimate morning meal. Sweet lovers can look to the beloved bureki phyllo pastry drizzled with thyme honey. But the Cyprus, with its crunchy fried egg and lounza ham, is "salty goodness."
Aarón Sánchez says a burger topped with green chile at this joint is the best burger you'll ever eat. At The Cherry Cricket you can build your own burger, complete with unusual add-ons like peanut butter. But Aarón’s has to be made with bacon, jalapenos, green chile strips and cheddar cheese. If you want to try the most-popular menu item, opt for the Cricket Burger, made with fresh 80/20 Black Angus shoulder chuck patties finished with American cheese, sauteed onions, bacon and an over-easy egg.
Although Prime One Twelve is known for its decadent Kobe beef hotdogs and steak tartare, Chris Santos visits this Miami steakhouse for its Peanut Butter S'more. Made with chocolate and peanut butter ganache that's topped with torched marshmallow cream, the dessert has "s'more" written all over it.
Philadelphia may not be Crepe City, but Creperie Beau Monde definitely makes crepes worthy of France. Co-owner Jim Caiola studied crepe making in Brittany, France, and his aunt and uncle also crafted their recipe from their native Brittany. The result? One of Alton’s favorite wrapped foods.
For a delicious, finger-licking-good dish, Melissa D'Arabian craves the doro wot at Meals by Genet. The chicken stew takes days of stirring to achieve its rich, cardamom-filled flavor. When it's ready, diners are served traditional Ethiopian flatbread, injera, to use in place of utensils.
As a Jewish food specialist, Ted Allen calls Manny's noodle kugel "classic" and a "great way to gain a lot of weight." The kugel in itself merits a trip to Chicago, but diners nationwide head to Manny's for all the tasty Jewish fare, including the chicken soup and massive corned beef sandwiches.
With live music, television sets lining the walls and more than 60 types of bottled beer to choose from, The Jug Handle Inn is a true sports bar. But unlike other sports bars, their fried buffalo chicken wings make Aaron McCargo, Jr. go crazy, especially when dipped in the fiery bald eagle sauce.
The trick to Barrio Chino's cocktails is using fresh-squeezed juices. On The Best Thing I Ever Ate, Claire Robinson gets her juice fix from their Grapefruit Margarita, made with fresh red grapefruit, orange liqueur and a brown-sugar rim. Add a side of their flawless tacos, and your night is set.
Wine bar Avec's entrees and small plates echo the wine-growing region of southern France. The chorizo-stuffed Medjool dates with smoked bacon have become an iconic cult dish (Chris Cosentino ordered multiples on The Best Thing I Ever Ate), and the focaccia with Taleggio isn't far behind.
Melissa is crazy for the "cheesiest, meltiest and tastiest" oven-baked bacon and cheese omelet ever at this brunch place. The three eggs that go into the omelet are whipped so that it is extra fluffy and moist. The best part is that it comes with a stack of delicious pancakes.
Located on the Upper East Side, this intimate pub is a place where locals gather for food and a good laugh. After cooking all day, there is nothing Bobby wants more than one of the signature cheeseburgers. Bobby orders his burger with double American cheese, making every bite even richer.
On The Best Thing I Ever Ate, Troy Johnson celebrates his love of a Wisconsin favorite with none other than beer-battered fried cheese curds. Also try the Old Fashioned House Burger. Made from local beef, it’s topped with fried onion, bacon, cheddar cheese, garlic sauce and a soft-cooked egg.
The Smashing Pumpkin from Grant Grill is a seasonal drink, so as soon as it’s available, Troy Johnson gives thanks. Located inside the historic US GRANT Hotel, Grant Grill has become a San Diego institution not only for its pumpkin-rum cocktail, but also for the signature Mock Turtle Soup.
On The Best Thing I Ever Ate, Melissa D'Arabian delights in the sweet flavors of Chef Holly Smith's Rhubarb Sorbetto. Melissa applauds the sorbet where rhubarb stands by itself, without any strawberry sidekick. But before dessert, try the much revered Rabbit Braised in Arneis with Chickpea Gnocchi.
If you're hungry for dessert after dining on Strip House's luscious filet mignons or crispy goose fat potatoes, then take a tip from Michael Psilakis and order the 24-layer, 12-inch-high chocolate cake. It's a "monstrosity of gluttonous pleasure" of chocolate, chocolate and more chocolate.