Owner Craig Blum continues to convert doughnut skeptics with his irresistible pastries made from sugar, butter, flour and mashed potatoes. The spuds add a chewy quality to the doughnuts that sets them apart from standard rounds. Blum’s Wild Berry Bismark is a particular standout. This golden-brown fried pastry comes stuffed with a homemade jam made from Oregon berries, strawberries, sugar and fresh lime juice.

Craving comfort? Follow Duff’s lead and try Akasha’s onion rings. They’re coated in rice flour and deep-fried to a perfect crunch. The chocolate banana bourbon pie served on Thanksgiving is also a hit. This boozy creation stars bourbon-spiked chocolate custard and whipped cream inside a flaky crust.

This neighborhood fixture puts its own spin on classic diner food with inventive dishes that defy ordinary names. Try the Nebulous Potato Thing: a mound of home fries punched up with a secret seasoning salt, topped with melty cheese, then finished with a sunny-side-up egg, salsa and sour cream.

Like mad scientists of the culinary world, Jason Angeles and Justin Isip are taking those clouds of spun sugar known as cotton candy to new heights of innovation. They’ve created unusual variations on the classic concession stand treat by incorporating unexpected ingredients. Take the Fat Elvis, for instance: A massive cloud of cotton candy composed of banana sugar comes sprinkled with a flurry of powders made from real peanut butter and bacon, along with bits of bananas and strawberries.

Believe it or not, the best taco deal in San Francisco is at this joint owned by a Mexican-food-obsessed New Englander, who offers tacos for $2 a pop every Tuesday. One popular option is the trio of carnitas, chicken and asada tacos. The chicken is cooked in a spicy mole sauce, while the pork for the carnitas and the beef for the asada are marinated in citrus and Mexican Coke. The trio is then topped with fresh cilantro, white onions and lime.

Top Round may have made a name for itself as a retro joint cranking out irresistible roast beef, but it’s the cheese sauce that keeps people coming back for more. Each batch of this Cheez Whiz-inspired sauce is made from evaporated milk, blue cheese and 15 pounds of American cheese, as well as hot sauce and spices for an added kick. The gooey blend goes well on the restaurant’s au jus sandwiches, house-cut curly fries and virtually everything else served there.

Daring diners at this restaurant are offered 50 percent off their entree if they jump, fully clothed, into the restaurant’s pool. Taking the plunge is worth it for the panko-crusted Country-Fried Steak. After the tender filet is fried in a cast-iron skillet, it’s topped with two runny poached eggs and country gravy. Arugula salad completes the plate.

This historical spot has been serving Scottish-style pub fare for 90-plus years. Try the prime rib: This beauty is roasted with the fat side up for three and a half hours, resulting in tender, juicy meat with a deliciously caramelized crust. Yorkshire pudding and creamed spinach complete the meal.

This cavernous restaurant offers an extensive menu of savory Italian dishes, but the sweets here are what draw dessert-obsessed fans like Brooke Burke-Charvet. Her go-to treat is the tiramisu, which is made from an extra-light sponge cake soaked in espresso and layered with rich mascarpone cream.

This casual California eatery is home to some of the best gumbo in the country. Chef-Owner Tanya Holland uses caramelized garlic instead of raw garlic to pump up the rich and sweet flavors in the dish. She starts with her homemade chicken stock, then thickens the gumbo roux with sassafras and okra, which add earthy notes to the dish. Tender chicken and shrimp complete the creation.

This late-night California spot is known for its old-school vibe and standout menu rife with Jewish deli staples. A favorite is the East Coast-inspired Brooklyn Ave Sandwich. Crunchy coleslaw, housemade Thousand Island dressing and tender slices of corned beef come sandwiched between house-baked caraway rye bread. The sandwich is so popular that Canter’s sells more than 500 pounds of corned beef daily.

Munch on mouthwatering fish tacos at this food truck known for its namesake menu item. Made from the owner’s family recipe, these delectable beauties feature catfish that’s battered and then fried until light and crisp. They’re served Baja style with shredded cabbage and pico de gallo on top.

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.

The prime rib is the star of the menu here, even arriving on a silver-domed serving cart. A unique roasting process ensures each cut is particularly succulent. Coarse rock salt covers the meat before roasting, which seals the juices while simultaneously seasoning the beef and creating a tasty crust.

Jon Darsky is like the Pied Piper of the pizza scene, drawing the crowds to his mobile pizzeria. The secret to his success is in the details. The yeast is made from scratch to give the dough a greater depth of flavor, and every pie is cooked in the truck’s wood-fired oven sourced straight from Italy. A standout is the sausage and mozzarella pizza that’s slicked with fresh tomato sauce, then topped with melted mozzarella, house-ground sausage and a splash of Calabrian chile sauce for extra zest.