On The Best Thing I Ever Ate, Esquire Food Editor Ryan D'Agostino says to try Kanella's Cyprus Breakfast for the ultimate morning meal. Sweet lovers can look to the beloved bureki phyllo pastry drizzled with thyme honey. But the Cyprus, with its crunchy fried egg and lounza ham, is "salty goodness."

Far from the coast of France, Chez Francois has become Northeast Ohio's definitive upscale French restaurant. Beyond the sumptuous roast tenderloins and lobster raviolis, the beef wellington with black truffles and Hudson Valley foie gras should not be missed.

If you go to Columbus, Ohio, you'll find Katzinger's Deli. Enter and maybe you'll be overwhelmed (that's okay) because the owners want it that way. You'll experience the true deli experience with loads of meats and cheeses and Ted Allen's favorite combo: pastrami Reuben and noodle soup.

The heavy Oregon rain doesn't keep Chef Andy Rickers from cooking up some of his favorite dishes he brought home from his travels across Asia. Guy was all smiles as he ate the grilled boar with chile-lime garlic sauce and the spicy Vietnamese chicken wings topped with fried garlic.

The Queen City Cayenne ice cream was the first flavor Jeni Britton Bauer ever made at Jeni's Splendid Ice Creams (the first location opened in 2002 and Jeni's roster of shops have been growing ever since). Lucky she did, as Ryan D'Agostino calls it his favorite spicy indulgence. Another standout flavor is the decadent Whiskey & Pecans (made with oak barrel-aged whiskey from Middle West Spirits).

Head to this hip tavern for your fry fix. Michael Symon favors the Gravy Frites, which are cooked in duck fat and then smothered with mozzarella cheese and brown gravy. The Animal Style Frites are also a must-try: These fries come heaped with cheese curds, pork belly lardons and sunny-side-up eggs.

The swanky bar prides itself on its traditional hand-crafted cocktails made from its proprietary recipes measured to the gram. Michael Symon found heaven in a glass when he tried the India Lime Fizz. The lime in the gin and rum based drink gives it a pop, while the egg mellows out the flavors.

All Anne Burrell can say is "mmm -- it's good" about Steve's Gyros. On The Best Thing I Ever Ate, she gets in line for this Cleveland specialty made with a secret sour cream tzatziki sauce. As the jumbo size packs 2 pounds of spiced beef and lamb, you know this is a gyro Zeus would be proud of.

Iron Chef Michael Symon's fierce Cleveland pride takes him to Seti's, home of the Polish Boy that "not even your silly Philly cheese steak" can top. The local favorite has all the right ingredients: fries, sauce, hot sauce and a dog that should take a max of five bites to eat.

Michael Symon loves pasta, and a lot of it. At his favorite restaurant in America, he recommends ordering the chef's pasta tasting menu. Star pastas at this place include the ravioli with beets, the almond tortellini and the spinach gnocchi.

Nostalgia tastes oh so sweet at this ice cream parlor whose standout dish is an old-fashioned sundae. The Mt. Vesuvius features homemade vanilla ice cream with volcanic-inspired toppings: hot fudge for the lava, crunchy malt powder for the ash and fresh whipped cream for the cloud garnish.

Marc Summers first discovered The Dandelion when subbing in for a Philadelphia morning show. As fate would have it, when Chef Robert Aikens presented fish and chips on the show -- Summers went wild. The Dandelion, a gastro pub, takes food seriously, especially on Sunday with its family-style roasts.

Osteria is consistently rated one of the best restaurants in Philadelphia, and Marc Summers knows why. On The Best Thing I Ever Ate, Summers claims the margherita pizza is unlike any pizza he's ever tasted. The Parma pizza has been treasured by local for years, and Osteria's fan base keeps growing.

Diners beware. Eating Ms. Tootsie's fried chicken, with a perfectly crisp exterior, may turn you into a chicken monster, says Robert Irvine on The Best Thing I Ever Ate. Along with cornbread muffins with strawberry butter, make sure to have a sip of Ms. Tootsie's Famous Tropical Blend Sweet Tea.

As the locals will tell you, Three Square Grill takes home cooked meals to a new level. Its menu of classic American regional cuisine satisfies on both flavor and substance with locally produced cheeses, meats and more. But Pat and Gina Neely think the cranberry preserve is extra special.