Hodads' burgers don't simply have bacon strips on top. Instead, this funky joint adds an entire bacon patty to the mix. They really "put the shama lama in ding dong," Guy says of his favorite burger, which includes two sizzling beef patties and cheese — a "run-down-your-arm burger," for sure.

Fentons has been making ice cream by hand and generously scooping it out for sundaes, floats — you name it — for more than 100 years. Duff says the "crazy-good" winner is the Banana Special, which features 3 pounds of dense ice cream finished with pineapple, strawberry and chocolate sauce.

Coffee lovers agree: Blue Bottle Coffee Company serves a serious cup of Joe. On The Best Thing I Ever Ate, Chris Cosentino gushes over the Kyoto Iced Coffee made with an intricate siphon method. Twelve hours later, it's pure coffee heaven. Order some Belgian waffles and you have breakfast bliss.

On The Best Thing I Ever Ate, self-proclaimed deli aficionado Marc Summers reveals the best corned beef sandwich is actually in Northridge, California. Since 1969, Brent's has wowed diners with towering corned beef sandwiches and the signature black pastrami Reubens. For soup, try the Matzo Ball.

For Marc Summers, Carney's in Los Angeles serves the best classic American comfort food thanks to its renowned hot dogs with tomato slices on top. On The Best Thing I Ever Ate, Marc even asks viewers for their take, because along with their giant hamburgers, Carney's will leave you speechless.

On The Best Thing I Ever Ate, Duff obsesses over Church & State's Charcuterie de la Maison, a smorgasbord of salty meats and meat spreads, including French liver sausage with pork and pistachio and even gamey, wild boar. Serve with a side of bone marrow and you'll obsess too.

Sunny Anderson desires the French cuisine at Cafe des Artistes in Los Angeles, CA, on Food Network's The Best Thing I Ever Ate.

During the holidays, Cat Cora likes to mix up her Thanksgiving menu with a Susan Feniger specialty: dumplings. Cat's first choice would be the Mandoo dumplings made with a tasty yam puree, but Street's snacks rotate often. How about Albacore Sashimi or the Singapore toast filled with coconut jam?

Aarti Sequeira may not have perfected cooking samosas, aka the "holy grail" of Indian food, but lucky for her, The Samosa House has a secret family recipe that keeps Aarti coming back to this restaurant and grocery store in one. Vegetarians love this place as it's always been completely meat-free.

There’s regular Thai food and then there’s Jitlada. Guy swore that if the chef of Jitlada won GGG he would come to the restaurant, and he was not disappointed. “This is one of the best Thai experiences I have ever had,” Guy said after tasting the Green Curry and the Tom Yum Soup.

A tasty mix of traditional and contemporary dim sum abounds at Yank Sing. Chef Chris Cosentino is a fan of the Baked BBQ Pork Buns, describing them as "sticky, golden brown, just enough bun, lots of yum." Also try the Shanghai Dumpling filled with minced Kurobuta pork, scallions, ginger and broth.

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 Aaron Sanchez is feeling carnivorous, he heads to Incanto for the "Leg of Beast" large format meal, featuring a braised beef shank, antipasto, sides and dessert. Expect top-notch Italian on the regular menu, including fresh pasta and sustainably grown and harvested produce, meats and seafood.

For a meal to be truly delicious, it must run down your arms and the front of your shirt, says Duff, who calls The Backstabber sandwich at Ike's Place, made with an herb aioli, aka dirty sauce, the real deal. Locals also rave about the Menage a Trois made with BBQ sauce, cheddar and Halal chicken.

This ice cream shop continues to surprise customers with its ever-changing array of flavors (prosciutto, anyone?). For a treat that will appeal to the kid — and the adult — in you, try the Secret Breakfast. Cornflakes are baked into a crispy cookie, then folded into a bourbon-infused ice cream base.