Duff considers himself a chopsticks expert and when he's in the mood for a chopsticks meal, he ventures to Cafe Zen for their A&M Crispy Beef. On The Best Thing I Ever Ate, Duff gets a 1-2 punch of Cafe Zen's super crispy beef which is hot, spicy and sweet all in the same bite.
Get ready to rock 'n' roll with Beau MacMillan’s favorite street food: H-100s. Unassuming at first, these giant tater tots will explode in your mouth. As the Season 1 winners of The Great Food Truck Race, Grill 'Em All took everyone for a ride with their tasty, in-your-face burgers.
Al-Noor's basic storefront proves you can't judge a book by its cover. According to our own Eric Greenspan, Al-Noor’s garlic naan "takes you to a whole new world." Locals agree the garlic naan is killer. You can't go wrong by dipping it in their creamy chicken tikka masala.
“It is my go-to place for brunch,” says Iron Chef Zakarian. When a sweet craving hits, he orders the sour cream hazelnut waffles. Warm berries and whipped crème fraiche are the finishing flourish to this perfect dish. If he’s craving savory, Iron Chef Zakarian goes for the quiche with its trancendant triumvirate of roasted pepper, caramelized onion and gruyere. “It’s magic,” he says. “It’s the perfect little slice of breakfast.
On The Best Thing I Ever Ate, Bobby didn't hesitate in naming Balthazar's French Fries as the perfect crunch food. Locals also swear by this brasserie's perfection of all foods Parisian, like Steak Frites and Boudin Noir. Pressed for time? Stop by the bakery next door and snag a crunchy baguette.
There's no better place to give thanks than Gotham Bar and Grill, according to Michael Psilakis. On The Best Thing I Ever Ate, Michael gushes over Alfred Portale's legendary cuisine, especially the four-course meal that starts with seared foie gras and finishes with juicy, slow-roasted turkey.
The menu at China Poblano caters to both Mexican and Chinese food cravings with ceviches and tacos next to noodles and dim sum.
Given the chance, Duff will eat the Goa Fish with tamarind sauce at Ambassador Dining Room with his hands. But as the restaurant evokes British Empire-style Indian, Duff savors each bite with a fork. The romantic decor serves as the perfect backdrop for its upscale yet simple Indian cuisine.
On Food Network's The Best Thing I Ever Ate, Cat Cora cools off with a Nitrogen frozen Strawberry Ice Pop at Mandarina in San Francisco, CA.
On The Best Thing I Ever Ate, Ronnie's Ribs, Wings & Other Things gives ribs the smoked, slow-cooked treatment. On The Best Thing I Ever Ate, Delilah Winder says the ribs are the "get down, get down" type of ribs that are good for eating in your car or being shipped to your home!
Phoenix locals don't have to travel far for some of the best fried chicken this side of the Mississippi. As Beau MacMillan recounts on The Best Thing I Ever Ate, Mrs. White has a fried chicken that can even beat old Southern standbys. Live by the golden rule and tell your friends, as Beau told you.
Back in Atlanta, Alton finds his one-and-only favorite: Jake's Sloppy Slaw Burger. Blame the extra dribbles that Alton calls "juicy looseness" on the heaps of coleslaw atop the signature Sloppy Jimmy sauce. For neater types, try the Big Daddy burger made with chili and a crisp fried egg.
No need to play chicken with Mr. Pollo. On The Best Thing I Ever Ate, Chris Cosentino calls the $15, 4-course tasting menu a perfect example of "bang before the buck." Every tasting menu is consistently delicious, especially the stuffed arepa tortilla packed to the seams with pork and cheese.
As a famed ambassador of Spanish cuisine, Chef Jose Andres's multiple Jaleo restaurants have become a DC institution. With more than 30 "small plate" tapas to consider and as home to Marc Murphy's favorite paella (stated on The Best Thing I Ever Ate), Jaleo gets a hearty "Ole!" from DC locals.
The prime rib is the star of the menu here, even arriving on a silver-domed serving cart. A unique roasting process ensures each cut is particularly succulent. Coarse rock salt covers the meat before roasting, which seals the juices while simultaneously seasoning the beef and creating a tasty crust.
Using old-world techniques, Ferdinando's Foccaceria continues to be an iconic Brooklyn landmark and one of the few U.S. restaurants serving vastedda, aka spleen sandwich. Scott Conant loves the sandwich's rich flavor, while regulars come back for the arancini rice balls and pasta con sarde.