Behind Dorothy's Homemade Tamales is a 100-year-old recipe, plus 2 days of prep to get the shredded chicken and red chile sauce just right. Duff often made the 2-hour trek out of Denver just to get them, leaving him and his ski-bum friends totally "stoked."
Instead of a sundae, Kerry Vincent opts for Cafe Pacific's over-the-top Pecan Ball. On The Best Thing I Ever Ate, Kerry claims that although the food receives high marks, it's the Pecan Ball (a ball of vanilla ice cream rolled in pecans, hot fudge and topped with an almond tuile) that gets the A+.
For a dish that will inoculate you against vampires, Tyler Florence endorses his favorite garlic shrimp from Schiller's Liquor Bar. Schiller's sizzling skillet of shrimp (say that three times fast) is not to be outdone by its steak frites or the finger-licking-good dessert of Sticky Toffee Pudding.
Every donut at Dynamo Donuts, from the Lemon Pistachio to the Banana de Leche, is made by hand. This also includes the unctuous Bacon Maple Apple donut that pork-fanatic Chris Cosentino adores, as the dough is studded with bacon and apples and then sprinkled with crispy bacon bits on top.
Don’t tell Art Smith white chocolate isn't chocolate, because he'll take you down to May St. Cafe for the white chocolate flan. May St. makes the flan with cream cheese, mascarpone and creamy white chocolate. It's the perfect dessert for a restaurant with "gourmet eclectic Latino cuisine."
The crowds flock here for the steaks that are aged for five weeks and simply seasoned with salt and pepper. It’s the Chocolate Macadamia Decadence Cake, however, that Anne Burrell can’t resist. Milk and dark chocolates combine to make a rich batter that’s balanced by a crunchy nut crust and bright raspberry sauce.
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.
As a famed ambassador of Spanish cuisine, Chef Jose Andres's multiple Jaleo restaurants have become a DC institution. With more than 30 "small plate" tapas to consider and as home to Marc Murphy's favorite paella (stated on The Best Thing I Ever Ate), Jaleo gets a hearty "Ole!" from DC locals.
On The Best Thing I Ever Ate, Alex hears a calling for Five Points' delectable Yukon Gold Potato Pizza. Come time for the weekend, it's all about brunch. Wake up with the Angry Skillet, a frittata of summer squash. Or stay sweet with tangy Brioche French Toast or Lemon Ricotta Pancakes.
It takes a special genius to make a grilled cheese lasagna sandwich. Lucky for Ohio diners, Matt Fish opened Melt Bar & Grilled with the lasagna Godfather sandwich. But he didn't stop there: The Monster grilled cheese goes mad scientist with its 13 different cheeses and three slices of bread.
Emporio Rulli's dessert cases offer an array of delicious Italian treats, including mixed berry tortes and limoncello cakes. But come the holidays, Giada wants none other than the panettone Milanese. The sweet, buttery bread is unlike any other. As she says, "this is love."
Take it from Emeril -- the classic Veal Parmigiana at Il Vagabondo is "to die for." This New York City restaurant specializes in classic Italian, and also houses a full indoor bocce ball court. Dining on veal Parmigiana that's "like butter" and playing bocce ball? That's more like living it up!
For the ultimate in cheesy goodness, Rocco DiSpirito frequents Artisanal Bistro at least once a week. On The Best Thing I Ever Ate, he relishes in dipping everything from pickles to kielbasa in the bubbly fondue. But Artisanal also seconds as a NY cheese mecca with their Retail Cheese Shop.
Sometimes the need for a muffin gets outweighed by the hankering for a doughnut. Luckily, Candace Nelson found the perfect baked snack that combines both at Downtown Bakery and Creamery. Along with other treats, the doughnut muffin rolled in cinnamon sugar slays the biggest snack attack.
The dynamic menu at Oleana is a "mix of Mediterranean and Middle Eastern food, lots of influences from Spain, a little bit from Italy, Moroccan [and] Armenian." Giada indulged in a diary-free Almond Cremolata and Warm Chocolate Panino so delicious she thought, "I've died and gone to heaven."
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.