A lover of German cuisine, Sunny enjoys devouring the Jagerschnitzel and spaetzle at this little German restaurant and bar. The huge veal cutlet is fried in butter and then topped with a rich hunter’s gravy made from veal stock and fresh mushrooms. And for Sunny, "it's all about the gravy."
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.
When Anne Burrell's in the mood for meat, she orders the big, spicy Tuscan spareribs from Salumeria Rosi Parmacotta, called Costina. But Salumeria is better known for its small-plate assaggi "tastings," including a salumi assaggio, a soups and salads assaggio and a cheese assaggio.
For a bakery named Cake Flour you'd think Aaron Sanchez would gravitate toward a cake made with flour. But on The Best Thing I Ever Ate, Aaron finds himself smitten by Cake Flour's Flourless Chocolate Cake made with cocoa and chocolate ganache. They also have cookies and macarons.
On The Best Thing I Ever Ate, Tyler Florence says Chef Chris Cosentino is leading the salumi revolution on the West Coast. All of Cosentino's meats are expertly cured, bringing out a perfect salty flavor. Join the revolution with a Mess Piggy panini with pulled pork or a custom salumi cone.
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!
Billed as a “modern day roadside burger stand,” Shake Shack serves fries, milkshakes and concretes (a Midwestern staple that is denser and silkier than standard ice cream), in addition to its 100 percent Angus beef patties. This chain started as a seasonal hot dog cart in New York City, and its flat-top dogs continue to be a crowd favorite. But Claire Robinson patiently waits for the "perfectly delicious" corn dog that's offered only during selected times of the year.
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.
For Jeff Henderson of The Chef Jeff Project, it's just not Thanksgiving until he gets his Sweet Potato Cheesecake from Harriet's Cheesecakes. As Jeff says, this must-try cheesecake is not your typical sweet potato pie. For a doubly sweet deal, try the Praline Cheesecake topped with caramel drizzle.
Stake your claim to a superior cut at The Butcher Shop restaurant, which is known for its hickory charcoal steaks. Options range from a classic prime rib to a bacon-wrapped filet mignon stuffed with mushrooms and cheese.
The Lobster Club Sandwich? Delectable. The Bone-in Berkshire Pork Chop? Super tasty. But on The Best Thing I Ever Ate, Alton only wants Blue Ridge Grill’s Fried Pickle Chips. He orders the chips with herbed buttermilk dressing "off menu" noting they're "everything a fried pickle ought to be."
On The Best Thing I Ever Ate, Aarón Sánchez was dreaming about the smoky Chilli Mecco Relleno at Suenos. Luckily, Chef Sue Torres makes dreams come true with her take on Mexican cuisine. The juicy Mole Poblano Pork Carnitas will awaken your senses, as will the Guava & Cream Empanadas.
Duff's plate of barbecue could have been served in a galvanized bucket. As he says, The Salt Lick BBQ has it all, including pork ribs and sausage. The giant pit in the middle of the restaurant is what makes them special — it's also what makes the best beef ribs Bobby has ever had. As for Michael, he couldn’t get enough of the tender brisket and its “crispy, caramelized bark.”
Wolfgang Puck may use butter instead of oil for his lobster but the Chinese no-no doesn't bother Sandra Lee. On The Best Thing I Ever Ate, Sandra is "grateful" for his Chinese fusion Shanghai lobster with curry sauce and crispy spinach. For more crunch try Wolfgang’s classic chicken salad.
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.
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.