This Tex-Mex pioneer has been the driving force behind legendary dishes like fajitas and Tacos Al Carbon. But Mo Rocca finds his favorite in the Queso Flameado (think Oaxaca cheese and spicy chorizo rolled into a warm tortilla). The nachos strewn with cheddar and refried beans are also a standout.
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.
Since 1913, Grand Central Oyster Bar has been housed in New York's famed Grand Central Terminal. Scott Conant calls the Oysters Rockefeller made with spinach and melted hollandaise old-school cooking at its best. The crowds also clamor for the New England clam chowder, which features a roux of flour and cornstarch that’s added to a base of celery, onions, clam juice and potatoes. Surf clams and plenty of both light and heavy cream add to the richness. If you love oysters, make sure to try the oyster pan roast.
On Food Network's FoodNation with Bobby Flay, Bobby hits the jackpot at Delmonico Steakhouse, where Emeril Lagasee is serving classics like Bone In Ribeye and Chateaubriand, at The Venetian in Las Vegas, NV.
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.
Brennan’s has been serving seafood straight from the ocean to the dining room table since 1946 – and nothing has changed. Their roasted oysters are topped with creamy chipotle butter, Manchego, fresh garlic and parsley. “It’s just heaven in a shell,” gushes Iron Chef winner Walter Royal. For an authentic taste of New Orleans, try the thick and hearty seafood file gumbo stew which is made with fresh oysters, shrimp and crab, or as Chef Royal calls them, “the holy trinity of the sea.” For dessert, don't miss the world-famous Bananas Foster.
On The Best Thing I Ever Ate, Cupcake Wars judge Candy Nelson gave the Caramel Corn at ArcLight Cinemas two thumbs up. It melts in your mouth with just enough buttery goodness and crackle, as Nelson explains in her gleaming, ultimate review: "Little golden, toasted-brown balls of perfection."
The moment Iron Chef winner Ed Lee lands in New Orleans he heads to Domilise's Po-Boy & Bar for their legendary fried oyster and roast beef po' boys. The fried oyster po' boy is made with crisp gulf oysters stacked on local bread and doused with mayonnaise, ketchup and hot sauce. It is, “the most perfect sandwich ever invented,” opines Chef Lee. The roast beef po' boy is draped with warm roast beef topped with mayo, lettuce and pickles doused in two mustards and hot gravy. “You hold on for dear life and you just go at it,” explains Chef Lee.
A Financial District institution, Delmonico’s is one of the most influential restaurants in the United States. George Washington, Abraham Lincoln and Teddy Roosevelt sat in its mahogany-covered dining room to feast on signatures like steak and lobster newberg.
What can be said about Langer's Deli #19 Pastrami Sandwich that hasn't been said? Adam Gertler called it "sandwich perfection," Nora Ephron wrote it was "the finest hot pastrami in the world" and in 2001, Langer's was given a James Beard award. Surprisingly, the #19 calls L.A. -- not NYC -- home.
Credited in 2007 as introducing Vietnamese cuisine to America by the Smithsonian Institute, Crustacean has become an icon in California's Vietnamese dining scene. Duff can't get enough of Chef Helene An's famous garlic noodles, and thousands flock every year for her equally famed roasted crabs.
Bobby takes in the tradition at McSorley's, an Irish pub that's served New Yorkers since Franklin Pierce was president (1854 to be exact). But you won't find Guinness here; they've remained true to their origins and only serve the house brewed ale, which comes in dark or light.
In New Orleans' French Quarter, Cafe Du Monde is a historic coffee shop famed for its French-style beignets and cafe au lait. The coffee is blended with chicory and the beignets come dusted in powdered sugar. Since the original was establish in 1862, seven more outposts have opened across Louisiana.