Since 1913, Grand Central Oyster Bar has been housed in New York's famed Grand Central Terminal. Scott Conant calls the Oysters Rockefeller made with spinach and melted hollandaise old-school cooking at its best. The crowds also clamor for the New England clam chowder, which features a roux of flour and cornstarch that’s added to a base of celery, onions, clam juice and potatoes. Surf clams and plenty of both light and heavy cream add to the richness. If you love oysters, make sure to try the oyster pan roast.

Sunny Anderson quickly became addicted to Tanoreen's knafeh. A traditional Middle Eastern dessert, knafeh is shredded phyllo dough stuffed with sweet cheeses and baked. Rosewater syrup and pistachio nuts top the dessert off. As a great way to start your meal, diners rave about the Eggplant Napoleon.

The authentic Italian pizza at Graziella's includes Ted Allen's favorite, the Arugula & Parmesan pie. The owner, Vito Randazzo, named Graziella's after his mother. The menu also has plenty more Italian specialties, including tiramisu, chickpea panelle and eggplant rollatini.

Sisters and owners Emily and Melissa Elsen grew up rolling out pie dough with their grandmother at the family restaurant in Hecla, SD, so it's safe to say they have serious pie-making cred. Bobby loves the Salted Caramel Apple Pie, which he's pretty sure you'll devour as soon as you smell it.

At No. 7 in Brooklyn, Ted Allen finds a chicken dish that brings the "tastes like chicken" saying to a whole new level. The seasonal menu includes chicken crowd-pleasers like Ginger Chicken Tortilla Casserole. But diners also flock to No. 7 for the more vegetarian-friendly Fried Broccoli.

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.

Donatella Arpaia, of Food Network's The Best Thing I Ever Ate, loves the Ice Cream Sandwich at the local Italian favorite, Piattini Ristorante in Brooklyn, NY.

Craving a sizzling porterhouse steak? Peter Luger broils its USDA Prime cuts in an 800-degree oven with clarified butter. Order the steak for two and you’ll get filet mignon on one side of the bone and sirloin on the other. Also try the bacon: These supersized slices are pure porky deliciousness.

Armed with his mother's recipe, the late Lloyd Adams began experimenting in baking the most delicious carrot cakes. Nearly 30 years later, his classic recipe continues to induce yums from everyone who tries it, including Alex Guarnaschelli, who calls it "the Katherine Hepburn of desserts."

Move over, sugarplums and fairies. When it's the holidays, Alex Guarnaschelli has eyes only for Ronnybrook Farm's luscious eggnog. The seasonal item pairs great with a splash of bourbon to enhance the flavor of nutmeg. But during the off season, the chocolate milk's just as creamy and dreamy.

Everything at The Big Gay Ice Cream Shop has been "pimped" out to be better than its former, classic self. Gail Simmons considers The Salty Pimp soft-serve cone a life-changer with its dulce de leche and sea-salt combo. For a "Golden" classic, try the Bea Arthur with crushed Nilla Wafers.

Anne introduced Guy to this noodle house and now he is hooked. The superior texture, taste and chew of these noodles are what make them the best he has ever had. Guy says that you can order any kind of toppings with your noodles, but you must be sure to get the ones that are hand-pulled.

Chef Wylie Dufresne adds a "little whimsy and humor" to his deconstructed eggs Benedict. Ted Allen likes the cubes of fried hollandaise sauce coated in English muffin crumbs. The slow-poached egg yolks are topped with black sea salt and Canadian bacon. Ted says it's "beautiful and tastes great."

Claire Robinson is sweet for the handmade confections at Kee's Chocolates on The Best Thing I Ever Ate. Stop by the SoHo shop and sample her favorite, the Creme Brulee Chocolate: "It's a masterpiece," she says. "You have to pop the thing in one whole bite."

To native New Yorkers, Katz's Deli needs no introduction. Opened in 1888, Katz's is known for its massive pastrami sandwiches and for being the deli in When Harry Met Sally. But Michael Psilakis skips the pastrami for the knoblewurst. This "big ol' sausage" full of garlic is a garlic lover's dream.