Often hailed as the best pizza in New York, Di Fara has Sunny Anderson's vote on The Best Thing I Ever Ate. Pizziaolo Domenico DeMarco proudly admits that in the past 45 years since opening Di Fara, no one else has made the pizzas. It may be a tough record to beat, but definitely not to eat.
The menu at Tree changes by the season, so when Rescue Chef host Danny Boome gets the chance, he knows to order the seafood linguini with saffron, clams and mussels. One serving wasn’t enough for Danny, much like the local favorite: "Sunday morning" flatbread made with spiced bacon.
At the end of Kilauea Road in Hawaii, Marc Summers found the life-changing ahi tuna wrap. Kilauea Fish Market's signature wrap is prepared with a homemade teriyaki sauce and an addictive sesame island dressing that Marc calls a "love potion." The sauce also casts a certain spell over the red snapper
The Comeback Sauce has kept Cat Cora coming back to this Greek-inspired cafe since she was a young girl. While the sauce is supposed to be a salad dressing, Cat spreads it on everything from shrimp to saltines. Diners like ordering the signature redfish and smothering it with the famous sauce.
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.
On Food Network's The Best Thing I Ever Ate, Claire Robinson's favorite is Jimmy's Favorite, a Reuben with potato latke, corned beef and melted swiss at Jimmy & Drew's in Boulder, CO.
Nothing can compare to the dining experience found at Chef Thomas Keller's French Laundry, bar none. According to Cat Cora, the Oyster and Pearls at the Napa Valley bistro are to die for. Not only are the oysters topped with osetra caviar a work of art, they are like a "couple bites of heaven."
Adam Gertler's love of City Tavern Restaurant (established in 1774) doesn't begin with its craft beers or flaky Colonial Turkey Pot Pie. Instead, it begins with the West Indies Pepperpot Soup made with beef, allspice and habanero. Or, as Gertler lovingly calls it: "a palate-searing demon broth."
Adam Gertler, host of Kid in a Candy Store, says his favorite sweet on a stick is the lollipop duo from Stefan's at L.A. Farm. Chef Stefan Richter uses liquid nitrogen to make the frozen pops in flavors like passion fruit, red wine and mint. Fitting for a menu of smart, New American cuisine.
Open since the turn of the 20th century, Louis' Lunch is rumored to have made the first hamburger. Geoffrey Zakarian is hooked on the original burger with cheese, tomato and onion. No condiments are offered in order to preserve the pure beefy flavors of a fresh burger grilled to perfection.
On The Best Thing I Ever Ate, Ted Allen ventures to Brooklyn for the most perfectly balanced B.L.T. Chef Boris Ginet hails from France, so the key to his B.L.T. comes from his homemade rosemary mayo and perfectly crisp bacon. He's also a wizard in the bakery as you must try his chocolate croissants.
Curtis Stone's Maui-style fish tacos at Paia Fish Market in Hawaii were not only satisfying, but they also became his favorite lunchtime snack. Everything on the tortilla was super fresh, from the salsa to the just-caught fish. For an even fresher dish, Paia also features blackened sashimi.
Step into Yang Chow in Los Angeles' Chinatown and you'll be witness to plates of Slippery Shrimp on every table. On The Best Thing I Ever Ate, Adam Gertler loved using his chopsticks to grab the crunchy yet chewy shrimp. But if the shrimp is too slippery, grab ahold of the Kung Pao Chicken.
If you're working on eating Penang Garden's hot and spicy crab, you'll be working "9 to 5 on fire," says Tyler Florence. The Southeast Asian restaurant specializes in spicy seafood and poultry, but if you're not a chile fanatic, try the pineapple fried rice, cleverly served in a cored pineapple.
When former New York Times restaurant critic Frank Bruni craves a burger -- a chargrilled lamb burger, to be specific -- he heads to The Breslin, a British gastropub helmed by chef April Bloomfield. Located in the Ace Hotel, the popular spot boasts decadent comfort food and a fashionable clientele.
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.