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.
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.
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.
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."
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.
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.
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.
This Willy Wonka wonderland carries the fantastical title of world’s largest candy store. It carries more than 5,000 kinds of candy and even sells candy cocktails and candy-themed decorations. Major sweet tooths should nibble on Dylan’s signature 5-pound Belgian chocolate candy bar.
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.
For the ultimate in cheesy goodness, Rocco DiSpirito frequents Artisanal Bistro at least once a week. On The Best Thing I Ever Ate, he relishes in dipping everything from pickles to kielbasa in the bubbly fondue. But Artisanal also seconds as a NY cheese mecca with their Retail Cheese Shop.
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.