It's no wonder the tempura bacon salad at The Red Cat caught Ted Allen's attention on The Best Thing I Ever Ate. Who thinks to fry applewood smoked bacon and serve it atop a fresh corn salad? Well, the same chef who's responsible for the tasty saute of zucchini with toasted almonds and pecorino.

In a "twist of fate" Eleni turned her side baking business into a million-dollar New York success. Her hand-iced cookies have been called "conversation cookies" for their level of detail, whimsical shape and pop-culture decals. Not a cookie fan? Her towering cupcakes are just as sweet.

Since 1932, Pietro's has been preparing luscious steaks for New York City and perfecting Italian specialties like Shells a la Nat (shells in a veal marrow sauce). But Alex says the Caesar salad, made with fresh anchovies and the perfectly salted Parmesan cheese, beats all others, hands down.

When Picholine updated its French-Mediterranean menu, it took Frank Bruni by surprise as did the "Bacon and Eggs" (note quotations). Typically made with bacon, this version uses tuna belly and black truffle polenta. With a poached egg, the dish, Bruni says, is "the universe as it should be."

Ted Allen indulges his sweet tooth with Southern Red Velvet Cake from Cake Man Raven in Brooklyn, NY, on Food Network's The Best Thing I Ever Ate.

Cake aficionados love how Bakery La Brioche does business -- cutting cake slices by the pound. For Alex, her hefty slice of Smetannik (Sour Cream Cake) guaranteed its spot on The Best Thing I Ever Ate. Thankfully, this tiny café packs pounds more of delectable Russian desserts.

Duff's mom knows how to make a great blintz. But the blintzes at B & H Dairy come in a close second. They're crispy on the outside and oozing with gooey blueberry sauce on the inside. Jewish food lovers have their pick of Jewish fare. Vegetarians can chow down on their generous vegetarian menu.

“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.

Daniel Boulud is known for haute French cuisine. But on The Best Thing I Ever Ate, food critic Frank Bruni praises Boulud’s homier menu and the classic Croque Monsieur sandwich. Gruyere and heritage ham meld in perfectly, much like the foie gras favorite, Pâté Grand-Père.

On Food Network's The Best Thing I Ever Ate, Claire Robinson likes the unexpected combination of ingredients at The Monday Room in New York, NY.

On Food Network's The Best Thing I Ever Ate, Claire Robinson orders the crunchy egg rolls at Chinatown Brasserie in New York, NY.

Judy Joo grew up with her mother's comforting soondubu jjigae soup. As an adult, she turns to Cho Dang Gol's version that's just as good as mom's. The soft tofu is made in-house, melting perfectly in the fiery broth. Tip: Arrive early. Korean-food lovers often pack this Michelin-rated restaurant.

Johnny Iuzzini doesn't often admit pastry envy. But on The Best Thing I Ever Ate, ChikaLicious's Fromage Blanc "cheesecake" won him over. Be advised, the small dessert bar usually packs a full house as the Prix Fixe menu features decadent desserts like lemongrass panna cotta and hazelnut trifles.

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.

Few can resist the allure of The Little Owl, and Alton Brown and Michael Symon are among the fans who make a beeline for the restaurant at brunch time. While Alton opts for the whole-wheat pancakes adorned with berries and a splash of syrup, Michael favors a meal that’s more on the savory side. He can’t get enough of the sliders, which feature saucy meatballs nestled in pizza-dough buns. These hearty bites go well with the restaurant’s take on chilaquiles: spicy tortilla chips served with eggs.