What could be more romantic than a plate full of succulent oysters and a bottle of champagne? How about eating outside, right on the water with a perfect view of the Bay Bridge? Hog Island's oysters are as fresh as they come, and Tyler Florence can't get enough of them.

The prime rib is the star of the menu here, even arriving on a silver-domed serving cart. A unique roasting process ensures each cut is particularly succulent. Coarse rock salt covers the meat before roasting, which seals the juices while simultaneously seasoning the beef and creating a tasty crust.

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.

From the day they appeared on the menu, the Indonesian Corn Fritters at E&O have been the signature dish. On The Best Thing I Ever Ate, Brian Boitano happily chomps down on this crunchy appetizer that sets the stage for another one of E&O's modern Asian signatures: the Black Pepper Shaking Beef.

For owner Joan McNamara, fresh meals made with love are at the heart of her family and her restaurant. Katie Lee raves about the “wonderful, homey taste” of the short rib sandwich. Buttery sliced bread is stacked with a layer of pickled onions and a mound of tender meat smothered with melty cheese.

On The Best Thing I Ever Ate, Mo Rocca dives into The Gibson Girl sundae at Farrell's Ice Cream Parlour. Since 1963, Farrell's has been scooping out this "Old Time Cutie" that comes with rainbow sherbet topped with whipped cream, butterscotch and "cherry nectar from the gods."

For Tyler Florence, nothing says the holidays quite like the fresh Dungeness crab in The Seafood Cobb at The Rotunda. Next to the crab, this salad serves rock shrimp, apple wood smoked bacon, Maytag blue cheese, avocado and more. When it's not the holidays, diners love The Rotunda's afternoon tea.

Aaron Sanchez samples a variety of caviar at Tsar Nicoulai in San Francisco, CA, on Food Network's The Best Thing I Ever Ate.

This wharf-side cafe was the first place in America to serve an Irish coffee, and today they've got it down to an art form. Get a seat at the bar to watch the tenders make up to 10 whiskey-laden coffees at a time. Tyler Florence claims it's the best thing he's ever drank.

How does a restaurant stay in business for more than 160 years? Ask Tadich Grill, which made Tyler Florence's Best Thing I Ever Ate list with the classic French dish sand dabs fish filet with white wine butter sauce. Like the sand dabs, the Tadich Platter for two is a real seafood feast.

With only one pancake on the menu, breakfast hotspot BLD knows that their Ricotta Blueberry Pancake is killer. Aida Mollenkamp vouches for the amazing pancake on The Best Thing I Ever Ate. But BLD's hashes, rustic frittatas and Benedicts (also served vegan), satisfy the savory, too.

As Tyler Florence would have you believe, Spencer on the Go has succeeded in making the flavor of France come alive on a lollipop stick. At Spencer on the Go, Chef Laurent Katgely took his French fare to the food truck scene. So now you can have escargot pops or curried frog legs on the go!

For a delicious, finger-licking-good dish, Melissa D'Arabian craves the doro wot at Meals by Genet. The chicken stew takes days of stirring to achieve its rich, cardamom-filled flavor. When it's ready, diners are served traditional Ethiopian flatbread, injera, to use in place of utensils.

As Duff discovered, breakfast just isn’t breakfast without chicken. Roscoe's waffles with fried "chix" and maple syrup may be an unusual pair, but they’re a "genius" combo. David Alan Grier’s go-to dish is The Oscar, which features fried chicken and buttery grits, along with a biscuit and fried egg.

In search of the Peruvian shredded chicken and walnut dish, aji de gallina, Giada called Mo-Chica's one of the "spiciest, nuttiest comforts" she's ever had. For more of Chef Ricardo Zarate's comfort foods, try the Peruvian beignets called Picarones made with sweet potatoes and kabocha squash.