Frank Bruni, former NY Times restaurant critic, loves the Arroz de Pato at Aldea, calling it "duckapalooza" on The Best Thing I Ever Ate. Chef George Mendes's Portuguese heritage remains intact in Arroz de Pato and all his dishes are inspired by the Iberian coast, like suckling pig and mussel soup.

The Huevos Barbacoa dish at Cafe Pasqual does the impossible for Chris Santos -- it makes him love eggs. Not typically an egg fan, Santos found the spicy, smoky dish made with succulent beef cheeks and sunny-side egg as nothing short of remarkable for this beloved Santa Fe restaurant.

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.

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.

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.

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.

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.

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."

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.

On the Best Thing I Ever Ate, Michael Symon ventured to Daisy May's BBQ for the BBQ Beef Ribs. One look and you'll see why. The BBQ Beef Ribs are Fred Flinstone-size and Chef Adam Perry infuses every ounce with "smoky succulence." It may be NY, but it's got the Kansas City-style ribs down pat.

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.

Although Olives serves fine plates of hanger steak and tuna tartare, it is also a master of broccoli. When Cat Cora stays at the W Hotel, she always orders room service for the spicy roasted broccoli salad, made of an aromatic mixture of caramelized broccoli with fresh garlic and peppers.

At Norma's, Alex likes to order the Chocolate Decadence French Toast. This is not your average French toast; it's made with three layers of chocolate cake covered in strawberries, pistachios and valrhona chocolate sauce. Whipped cream and an orange chip complete this brunch dish.

Not one but two Food Network chefs claimed the best meal between bread comes from Nicky's Vietnamese Sandwiches. Aarón Sánchez and Anne Burrell may have different favorites (Aarón loves the classic; Anne adores the pork chop) but they both agree -- these sandwiches are so good.

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.