This wharf-side cafe was the first place in America to serve an Irish coffee, and today they've got it down to an art form. Get a seat at the bar to watch the tenders make up to 10 whiskey-laden coffees at a time. Tyler Florence claims it's the best thing he's ever drank.
Chopped judge, Chef Scott Conant, believes that every meal should be savored "down to its very last taste." Ted Allen says that Scarpetta's homemade spaghetti with tomato and basil is worth every penny. The care and dedication Scott puts into cooking the tomato sauce makes it one of the best around.
On Food Network's $40 a Day, Rachael Ray goes to Citizen Cake, a restaurant, bar and patisserie from Chef Elizabeth Falkner with a recommendation from the Michelin Guide, in San Francisco, CA.
On The Best Thing I Ever Ate, Michael Symon, burger specialist, admits "mastery on a bun" comes from Ray’s Place and the humongous Mo-Fo Burger made with two 6-ounce beef patties, smoky bacon, cheese and more. After 36 years, it's still the best complement to Ray's jerk fries and beer.
On The Best Thing I Ever Ate, Robert Irvine counts his blessings for Tea & Sympathy's classic teatime Victoria Sandwich Cake made with raspberry jam and vanilla buttercream. As a go-to shop for all foods British, they welcome all U.K. expats to join them for breakfast, lunch or dinner.
Giada's trip to Las Vegas was a win-win when she ordered Wazuzu's Drunken Noodles with chicken. The popular Thai includes a few Chinese twists, as well as rice wine, tender chicken and plenty of fiery chiles to smother the ho fun noodles. Another jackpot? Wazuzu also serves sushi.
After discovering Ola's Fire and Ice Ceviche, Curtis Stone went back three more times. On The Best Thing I Ever Ate, Curtis gushes over the ceviche made with cobia fish atop an Asian pear granita. Equally crave-worthy? The lobster empanadas made with an unusual ingredient: squid ink.
During the holidays, Cat Cora likes to mix up her Thanksgiving menu with a Susan Feniger specialty: dumplings. Cat's first choice would be the Mandoo dumplings made with a tasty yam puree, but Street's snacks rotate often. How about Albacore Sashimi or the Singapore toast filled with coconut jam?
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.
Wolfgang Puck admits he can't sleep at night because of Valentino's white truffle tagliatelle. Generously topped with the prized white fungus from Piemonte, Italy, the tagliatelle defines Valentino's reputation for fine Italian cuisine, as does the striking wall-to-wall wine collection.
Beau MacMillan can't get enough of the Kalamata Sandwich from this olive grove. The sandwich is piled high with salami, capicola, arugula and a creamy dressing. Beau suggests touring the olive mill and then having a relaxing lunch outside beneath the olive trees.
Eating mashed potatoes is second nature for Robert Irvine. But Parc Brasserie's have to be his favorite. They're silky-smooth, and when paired with the 1/2 Roast Chicken they're "sheer genius." But before savoring the mashed pommes de terre, try the Warm Shrimp Salad with lemon beurre blanc.
On The Best Thing I Ever Ate, Mo Rocca dives into The Gibson Girl sundae at Farrell's Ice Cream Parlour. Since 1963, Farrell's has been scooping out this "Old Time Cutie" that comes with rainbow sherbet topped with whipped cream, butterscotch and "cherry nectar from the gods."
On Diners, Drive-Ins and Dives, Guy and Duff stop by one of Baltimore's finest. From beef to turkey, Chaps Pit Beef infuses each bite with a hint of smoky charcoal goodness. Either way you cut it — rare, medium rare or well done — Chaps knows mouthwatering pit beef.
The eggplant Farmhouse Veggie Burger at this Portland, Ore., establishment rocked Duff's world. Made with homemade zucchini pickles, roasted peppers, caramelized onions, baby greens and spicy brown mustard in an artisan bun, the burger earns Duff's vote as one "amazing" combination.