unknown

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.

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.

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.

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.

unknown

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.

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.

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.

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."

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.

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.

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. 

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.

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.