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.
For a hearty meal and delicious breakfast to start the day, head to Guelaguetza, located in Los Angeles. This restaurant is known for its authentic Oaxacan dishes. Rachael ordered tamales with the specialty mole negro--a complex near-black sauce with more than 20 ingredients, including chocolate.
Antoine’s has been creating the perfect Original French Quarter Meal since 1840, making it America’s longest running family-owned restaurant. Feeling decadent? Try the Huitres Rockefeller: succulent oysters served with a special sauce whose recipe has been kept secret for more than 100 years.
A mother-son duo brings the flavors of Costa Rica to Chicago at the family-friendly Irazu. On Triple D, Guy sampled two traditional dishes: classic fried Chicarron with pico de gallo; and Pepito sandwiches made with steak, onions and black beans, before telling Chef Henry Cerdas, "You rocked it."
Open since the turn of the 20th century, Louis' Lunch is rumored to have made the first hamburger. Geoffrey Zakarian is hooked on the original burger with cheese, tomato and onion. No condiments are offered in order to preserve the pure beefy flavors of a fresh burger grilled to perfection.
When Picholine updated its French-Mediterranean menu, it took Frank Bruni by surprise as did the "Bacon and Eggs" (note quotations). Typically made with bacon, this version uses tuna belly and black truffle polenta. With a poached egg, the dish, Bruni says, is "the universe as it should be."
Fans of French dip sandwiches have Philippe Mathieu to thank. As the story goes, in 1918 Mathieu accidentally dropped a French roll into the roasting pan. The customer didn't mind the wet bun and today, neither does Wolfgang Puck, who likes his sandwich with horseradish mustard.
Adam Gertler, host of Food Network's Kid in a Candy Store, visits Ferrara Pan Candy Company for bright yellow, sour Lemonheads.
Jeff Henderson enjoys the seasonal and local cuisine and desserts, like Bananas Foster Cake, at Bradley Ogden in Las Vegas, NV, on Food Network's The Best Thing I Ever Ate.
Aarón Sánchez says the underrated Brussels sprouts take an "evil, decadent" turn at Lolita, where Iron Chef Michael Symon and Executive Chef James Mowcomber fry them in pork fat and then coat every leaf in citrusy shallot vinaigrette. It's a great lead-up to Lolita's pork chop.
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.