Fentons has been making ice cream by hand and generously scooping it out for sundaes, floats — you name it — for more than 100 years. Duff says the "crazy-good" winner is the Banana Special, which features 3 pounds of dense ice cream finished with pineapple, strawberry and chocolate sauce.
This unfussy joint slings spectacular kebabs, including a pork option that garnered the No. 1 slot on Top 5 Restaurants. Deboned pork shoulder is soaked in a spice-laden marinade, then slow-cooked on a spit to allow the meat’s natural juices to infuse it with maximum flavor. Juicy slices of pork are stuffed into a lahmacun wrap (an airy flatbread that’s slathered with a spicy meat and vegetable paste before being baked), along with cucumbers, tomatoes, lettuce and fiery Cajun fries.
Head here to savor New American cuisine from high atop the cliffs of Big Sur. Sierra Mar’s focus is on innovative dishes that incorporate local ingredients. A standout is the roasted rack of lamb served with mushrooms, barley risotto and Japanese pumpkin plucked straight from the garden outside.
If you're hungry for dessert after dining on Strip House's luscious filet mignons or crispy goose fat potatoes, then take a tip from Michael Psilakis and order the 24-layer, 12-inch-high chocolate cake. It's a "monstrosity of gluttonous pleasure" of chocolate, chocolate and more chocolate.
Kountry Kitchen was once a tiny cafe with only a six-stool countertop, but the food drew in such large crowds that it expanded to seat 175 guests. The fried catfish is one of the most-popular menu items. For this dish, the catfish is dredged in a cornmeal-flour mixture, then seasoned with spices and fried in hot oil until perfectly crisp. Candied yams and collard greens finish the plate.
Get a satisfying taste of Oklahoma’s culinary history at Sid's Diner, which serves a showstopping version of a local specialty: the onion burger. Spanish yellow onions are sliced paper-thin, then pressed directly into a flattened patty and crisped up until golden brown.
This spot draws the crowds with its tasty Mexican eats. The Carne Asada Super Burrito is a favorite of 49ers fans, featuring succulent meat and flavorful beans. Another standout is the Carne Asada Super Taco Dorado, which stars tender grilled sirloin wrapped in a combo of crispy and soft tortillas.
Need your deep-dish fix? Head to Pequod’s, where you’ll need a knife and fork to delve into the pan pizza. The pie is baked in a well-seasoned cast-iron pan lined with a sprinkling of mozzarella, so when the pizza comes out of the oven, it has a crust of crispy, salty, caramelized cheese.
Locals can’t get enough of the chicken and waffles that Larry “Lo-Lo” White slings at his namesake Phoenix joint. The fried bird is punched up with 11 secret spices, and the waffles are made with a vanilla-cinnamon buttermilk batter. The signature dish is KK’s Combo: three pieces of extra-crisp fried chicken and two golden-brown waffles served with cheesy scrambled eggs and buttery grits on the side.
Hidden behind a gas station is a small hole in the wall where Chef Rodrigo Albarran-Torres is using his mother's recipes to cook up some authentic Mexican food. Guy and Joe Theismann, former NFL quarterback, devoured the lamb taco enchiladas and tacos al pastor, praising the balance of flavors.
The owners of this smokehouse blazed new trails in Carolina barbecue by ditching the classic vinegar sauce and serving pork ribs with a fruity glaze instead. The ribs are seasoned with salt and pepper before being smoked, then finished with a blueberry chipotle glaze that adds sweet and spicy notes. Their creamy peanut butter pie with a crunchy pretzel crust is life-changing for Hannah Hart.
You won’t find rice at this traditional Chinese noodle shop, where the chef slings bowls of garlic-tinged wide noodles instead. Hand-pulled by Chef-Owner Gene Wu, these noodles emulate the ones made in Xi’an, China, where wheat noodles became a local staple because of a climate that’s too dry for growing rice. The noodles are so flavorful that they don’t need broth; instead they’re topped with scallions, cilantro and hot pepper, then finished with a splash of sizzling sesame oil to blend the flavors.
Craving a sizzling porterhouse steak? Peter Luger broils its USDA Prime cuts in an 800-degree oven with clarified butter. Order the steak for two and you’ll get filet mignon on one side of the bone and sirloin on the other. Also try the bacon: These supersized slices are pure porky deliciousness.
Ready to sink your teeth into a sinfully delicious cheese burger? Try Au Cheval’s craveworthy take on this American classic. The Double Cheese Burger features three beef patties (yes, three) topped with cheddar, maple-glazed bacon and homemade “Dijonnaise.” You can even add a fried egg.
This classic New York spot dishes up Jewish comfort food and lively entertainment. Indulge in a massive skirt steak seasoned with kosher salt and a fresh garlic spread. Also try the mashed potatoes dressed up with crispy fried chicken skin and a decadent drizzling of schmaltz (rendered chicken fat).