On The Best Thing I Ever Ate, pork fanatic Chris Cosentino speaks anything but "bunk" about Bunk's Pork Belly Cubano. Bunk's take on the iconic Cuban sandwich uses knock-out pork belly grilled with mustard, Swiss and ham. But the roast beef sandwich with sharp cheddar is utter, delicious nonsense. Guy Fieri became a fellow fan of the sandwich shop after sampling a pork-centric spin on a Reuben, as well as a between-the-bread creation stuffed with salt cod. “Get the funk at Bunk,” he declared.

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.

For Robert, nothing beats the spicy, sweet, silky and crunchy Tiramisu a la Mexicana at Lolita. The Mexican spin on this Italian dessert comes from the ancho chiles, which give it a solid kick. Robert warns that this big, deep bowl of goodness will "blow your mind."

Adam Gertler's love of City Tavern Restaurant (established in 1774) doesn't begin with its craft beers or flaky Colonial Turkey Pot Pie. Instead, it begins with the West Indies Pepperpot Soup made with beef, allspice and habanero. Or, as Gertler lovingly calls it: "a palate-searing demon broth."

The Continental's retro decorations include toothpicked green olives for light fixtures and a modern bar sleek enough for Frank Sinatra. But the menu is the true star: Anne Burrell devours the Crispy Calamari Salad, while locals can't get enough of the Cheesesteak Eggrolls.

Marc Summers, of Food Network's The Best Thing I Ever Ate, often dines at Buddakan in Philadelphia, PA, a stylish restaurant serving Asian fusion cuisine.

Crowds flock to this rustic Italian restaurant for dishes like the Baked Pasta with Five Cheeses. As the name implies, five cheeses (pecorni romano, fontina, Gorgonzola, mozzarella and ricotta) are used to make a rich sauce, which is then combined with rigate pasta shells and baked to create a bubbly, golden-brown crust.

As an ode to local ingredients and the woodsy outdoors, Bolete has perfected the mushroom. On The Best Thing I Ever Ate, Aaron McCargo Jr. considers Bolete's cauliflower and wild mushroom soup a "masterpiece"-- fitting for a menu featuring lobster rolls with creme fraiche and sea scallop gnocchi.

Anthony's Pizza & Grille is known for its Brooklyn-style pizza. But Curtis Stone devoured their Butterfinger Rum Cake from their other operation, Scrumptious Gourmet Rum Cakes. By using the perfect blend of spiced rum, liqueurs and toppings, these cakes come out super moist and super scrumptious.

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.

The Junk Yard Special at Sarcone's Deli is anything but a pile of junk. Owner Anthony Bucci stuffs mozzarella, provolone, spinach, roasted peppers, fresh basil and more inside delicious sesame seed bread. That's why Adam Gertler calls this Philly fave "hoagie heaven" on The Best Thing I Ever Ate. It is also home to the famous Tomato Pie. The Tomato Pie was born of the extra dough left over at the end of the day. The dough is topped with a simple tomato sauce, oregano and olive oil and baked in a 50-foot-long brick oven.

One whiff of the Conchinillo Asada at Amada and you’ll be hooked, according to our own Adam Gertler. Amada’s known for its authentic Spanish tapas, like garlic shrimp and lamb meatballs. Call in advance and they’ll make a whole hog, too.