Rodney Henry starting selling pies to pay for his Rock and Roll habit with local band The Glenmont Popes. Try his Baltimore Bomb pie, made with Berger cookies (a local delicacy that's mostly chocolate frosting) that melt down into a sweet vanilla chess filling.
At Granville's the mussels in the signature Moules Fromage Bleu double as a serving spoon, getting loaded with a delicious broth of white wine, pork belly and the unusual but oh-so-perfect ingredient: blue cheese. The Bobby Throwdown crew and legions of local fans think it's perfect too.
Who knew two hairdressers turned restaurateurs would open one of Boston's best North End restaurants? Sisters Christine and Carla Pallotta have made their Italian eatery Nebo famous with their heirloom vegetable lasagna. It's so good, even Bobby couldn't believe that it's pasta- and meat-free!
Bobby learned about Tex-Mex cuisine while cooking with this popular restaurant's owner, Diana Barrios-Trevino. Cheese-and-chili enchiladas are one of the restaurant's top dishes, as well as "incredible" San Antonio-style puffy tacos filled with seasoned beef, lettuce and tomatoes.
"Good Cuban food makes you put a smile on your face," says a diner at La Isla. It's a small place right on Washington St. in Hoboken that specializes in world-class flavors in a down-home environment. Guy stopped in and ate so much of the spicy food, his eyeballs started sweating.
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.
Italian-American nostalgia is on Mark Bove's stove at Bove's Cafe in Burlington, Vt. Despite a Throwdown loss, locals love his meatball lasagna. Melissa D'Arabian even kisses and tells that for "garlic-times-infinity" cravings, Bove's Roasted Garlic tomato sauce is the best thing she ever ate.
Michelle Doll's background as a graphic artist inspires the unique designs of the wedding and special event cakes she serves from her NYC cakery. Not one to be all sugar with no spice, her classic and whimsical cake and icing combinations stacked up to a win in her Throwdown with Bobby Flay.
The "King of Clubs" lobster club sandwich at The Brass Compass Cafe reigned supreme when Bobby challenged owner Lynn Archer to a throwdown. Lynn only uses locally sourced Maine lobster, and her tasty club is just one of her specialties, as she offers everything from crab cakes to onion strips.
Didier Pawlicki is in love with cheese and doesn't care who knows it. His smash hit French restaurant, Taureau, serves one thing only: fondue. Of his 13 varieties, indulge in the Perigord, made with Chardonnay, sharp aged Gran Padano and black truffles. Stake, dip, swirl and bon appetit!
As a former director at the California Sushi Academy, it's no surprise that Phillip Yi is a talented sushi chef. At his restaurant Sushi Central in Los Angeles, Phillip makes all kinds of sushi including nigiri, sashimi and maki; Bobby’s sushi on Throwdown just couldn’t compare.
Norma and Irma Paz are helping Nashville chill out. Their Mexican paletas (think of them as the Popsicle's bigger, better brother) rotate daily with flavors from apple to zucchini. Adam Gertler swooned for Rose Pops, and not even a throwdown could cool off the Pineapple-Lime-Chili-Salt Pops.
Southern baker and etiquette coach Vera Stewart set her manners aside during the throwdown with Bobby. The competition was fierce, but the coconut, pineapple and pecans in Vera’s cake gave her an edge over Bobby. Not in the area? VeryVera delivers cakes and casseroles anywhere in the U.S.
The Big Easy doesn't do anything small. New Orleans sandwich shrine Serio's Po-Boys & Deli is no exception. Brothers Jack and Mike Serio stack up a serious muffaletta (or is it muffuletta?). Their perfectly blended vinegar and oil dressing slipped a Throwdown victory right out from Bobby's hands.
The secret to Fish Tales Manhattan Fish Chowder is that Chef John Addis hand selects his fish at the market daily. For the throwdown with Bobby, John used halibut because it looked the freshest that morning. This Brooklyn eatery is also a great place to find fresh fish to cook at home.