The top-notch comfort food at this 24-hour diner is far from typical round-the-clock fare. Try the fried chicken served on a huge waffle with brown sugar butter and maple syrup. Another hit is the meatloaf: This beauty is seared, which gives it a crunchy crust, then topped with creamy white gravy.

The menu here is simple: doughnuts, fried chicken and coffee. The Korean-style chicken is twice-fried to create an extra-crunchy crust before being dressed up with the seasoning or glaze of your choice (options include chili garlic and buttermilk ranch). Buttery doughnuts make for a sweet finish.

Waffles aren’t just for breakfast anymore at this whimsical spot on wheels that cranks out both sweet and savory incarnations of the fluffy, golden favorite. A must-try is the Pork Belly Banh Mi Waffle, which comes loaded with seared pork belly, pickled cabbage, cucumbers, cilantro and fiery jalapenos. A drizzle of togarashi and Sriracha sauce adds to the Asian-inspired flavors.

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.

Steak lovers looking to indulge should order the bone-in rib eye at this chophouse cum supper club. After a 28-day dry-aging process, the meat is trimmed with the bone in for a juicy, tender cut. Once broiled and caramelized, the steak is drizzled with butter and served with deep-fried onion rings.

Treat your taste buds to a tantalizing Taco Al Pastor at this spot. Customers keep coming back for more of these scrumptious tacos filled with juicy pork that has been roasted with pineapple on a spit. These mouthwatering beauties come topped with pineapple slices and homemade salsa.

This spot may be called The People’s Pig, but it’s the smoked fried chicken sandwich that has the locals hooked. Owner Cliff Allen brings bold flavors to this sandwich by smoking the chicken thighs over white oak wood before dipping them in a buttery batter and frying them to create a golden crust.

This spot is known for its dense, almost butterlike ice cream and innovative flavors like Strawberry Balsamic with Black Pepper (which is loaded with freshly roasted strawberries, balsamic vinegar and black pepper). At the Portland storefronts, Stumptown Coffee & Burnside Bourbon is an always-available classic, made from single-origin Indonesian Sumatra coffee and Eastside Distillery Burnside Bourbon.

This cafe offers a tempting trifecta: pie, coffee and cocktails. Try Random Order’s decadent take on apple pie. Buttery dough is filled with caramel-coated apple chunks that have been only partially peeled (for added texture). Baked until golden brown, the pie is served with vanilla ice cream.

Head to this hip tavern for your fry fix. Michael Symon favors the Gravy Frites, which are cooked in duck fat and then smothered with mozzarella cheese and brown gravy. The Animal Style Frites are also a must-try: These fries come heaped with cheese curds, pork belly lardons and sunny-side-up eggs.

Nostalgia tastes oh so sweet at this ice cream parlor whose standout dish is an old-fashioned sundae. The Mt. Vesuvius features homemade vanilla ice cream with volcanic-inspired toppings: hot fudge for the lava, crunchy malt powder for the ash and fresh whipped cream for the cloud garnish.

This tiny stand traces its roots to the creamery’s farmstead, where Old-World cave methods of aging are used to produce cheeses that are arguably more flavorful than cellar-aged varieties. You can load up on specialty cheeses, but the Valley Thunder sandwich alone is worth a trip. Slabs of pullman bread are layered with tender slices of brisket, mounds of shredded cheddar and provolone, along with five-cheese macaroni and cheese, then buttered and grilled until golden-brown.

This dessert mecca is devoted to all things chocolate, even transforming pizza into a cocoa-laced treat. A buttery crust serves as the base of this rich dish, which features a melty layer of milk and white chocolates topped with marshmallows and drenched in peanut butter sauce and chocolate ganache.

For Jewish deli fare done right, try the pastrami on rye served here. This scratch-made sandwich starts with brisket that’s bathed in a housemade brine for one week, then rubbed down with spices and smoked over oak wood. The result is a rich pastrami that tastes delicious on freshly baked bread.

Baker Alex Bois churns out breads that are crusty and pillowy, with just the right amount of chew. Morning crowds head here for the hearty breakfast sandwiches served on kaiser rolls. A standout is the Pastrami & Hash, which features smoky slices of seared pastrami with a caramelized crust. The meat is stacked on a twice-fried hash brown, then topped with Russian dressing and a creamy fried egg.