Giorgio Giove is "The Pizza King," and he's got medals from the World's Best Tasting Pizza Competition to prove it. At Brother's Pizzeria in Staten Island, N.Y., his cream-dipped mozzarella, herbed cream cheese, zucchini and pancetta white pie left Bobby's Throwdown spinning.

Meatball master Mike Maroni's cherished spaghetti and meatballs are an Italian neighborhood staple at Maroni Cuisine in Northport, N.Y. Not even Bobby's meatballs were "rustic and refined" enough for Throwdown against a dish that Mike serves up by the "hot pot-ful." As Mike says, "Got it. Love it."

Nigel Spence loves to jerk around. He's so good at it, in fact, that his Caribbean-inspired Ripe Kitchen & Bar in Mount Vernon, N.Y., earned national acclaim and a Throwdown win. This former Food Network intern's island-spiced jerk rib-eye steak is such a monster, he dares you to try and finish it!

German Chocolate Cake is the first thing Aliyyah Baylor remembers baking. After years of tasting and tweaking under the guiding hand of her mom, it's now the top seller at her Make My Cake bakeshop in Harlem, N.Y. It's also one of Bobby's favorites, making it a sweet stop on his Throwdown tour.

On Food Network's Throwdown with Bobby Flay, Bobby tries his hand at Jamaican cuisine with Mobay Uptown Restaurant in Harlem, NY, where they are cooking up a delicate, Fried Fish Escovitch.

Father-and-son-owned Durso's Pasta & Ravioli Company in Flushing, N.Y., has built a reputation for amazing ravioli for over 40 years. The one-two punch of the classic cheese ravioli and their new osso buco ravioli floored Bobby when he faced Robert Durso Sr. and his son Robert Jr. on Throwdown.

Venezuelan-born Chef Marianna Vadukul opened an Indian restaurant after marrying her Indian-born husband. On Throwdown with Bobby Flay, she cooked her Chicken Tikka Masala, flavored with cumin, cardamom and masala. Vegetarians should try the chana masala — chickpeas cooked in coconut milk.

Saul Bolton wants his Baked Alaska to be a carnival on a plate. At SAUL Restaurant, he blows the dust off this old-fashioned dessert, taking it out of the cruise ship and into the 21st century. Save room to try the coffee-vanilla and crispy cookie remix that left Bobby's Throwdown out in the cold.

Chef Colette Burnette's claim to fame is her trini-tamarind chicken wings, which beat 16 other competitors and won the "Best Wings in Brooklyn" competition. The wings are marinated for 24 hours before Colette serves them with her secret lava sauce. Her pineapple jerk wings are also popular.

Pastry Chef Biagio Settepani's confections are so good he once made a birthday cake for Pope Benedict XVI. For the throwdown, Biagio made a cannoli filled with poor man’s custard ricotta and topped with candied oranges. Feeling hungry? The eatery serves brunch, lunch and dinner.

Ben Sargent -- the "Brooklyn Chowder Surfer" -- brings the flavors of the shore to the streets of the Big Apple. Surf Bar and Seafood Restaurant is a wave-rider's paradise, featuring NYC's "Best Lobster Roll" and the Bahamian Monkfish Chowder he served up bowl to bowl on Throwdown with Bobby Flay.

When Rocco DiSpirito wants cheesecake, he skips the chocolate swirls and instead orders Junior's plain cheesecake with a sponge cake crust. Opened in 1950, Junior's has become an iconic Brooklyn restaurant, serving towering pastrami sandwiches, steak burgers and the "most fabulous" of cheesecakes.

Before this hip Brooklyn bakery went head-to-head with Bobby on Throwdown, it was Matt Lewis and Renato Poliafito's chance at perfecting dessert. Today, Baked has become a sweet-tooth mecca with favorites like their Sweet & Salty Brownie and their signature red velvet cupcakes.

"The best moussaka since Achilles fought in Troy." How do you argue with that? Accomplished teacher, author and chef, Diane Kochilas uses NYC's Pylos to channel Greek village food in the East Village. When Bobby sought out her secret to moussaka greatness, she said, "never flinch on the garlic."

Bobby calls Chef Melba Wilson the "Queen Bee" when it comes to chicken and waffles. A family recipe that has been passed down for generations, this sweet and savory Harlem favorite is topped with strawberry butter and maple syrup. If you're going for dinner, get a side of Tres Mac and Cheese too.