This family-run joint traces its barbecue history back more than 200 years. A tasty dish here is the chopped pork sandwich, served with slaw and topped with cornbread. Another standout is the whole hog pork plate, which delivers a delicious mixture of crispy skin and moist, tender meat.

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.

This Italian restaurant offers a menu of hearty dishes featuring authentic touches like handmade mozzarella and meat that’s butchered in-house. A standout is the Veal Smash Job: The breaded-and-fried chop comes topped with melty mozzarella and a sauce made from heirloom tomatoes, onions and prosciutto.

This modern Mexican eatery is a late-night hot spot for hungry Brooklynites, complete with an on-site DJ. The menu is packed with unique spins on Tex-Mex favorites, like the Cadillac nachos. Housemade tortilla chips are loaded with refried cranberry beans, then drenched in jalapeno cheese sauce, citrus sour cream and three chile-spiked salsas that pack a punch. A flurry of fresh cilantro and chopped radishes lend additional zest to the dish.

The owners of this Brooklyn restaurant ate pizza on their first date, so it's small wonder the bubbly modern American-style pies taste like they're made with love. The dough is hand-mixed and the mozzarella is prepared in-house, under top-quality toppings. Just as popular as the pizza is the house burger, served with dry-aged beef on a fluffy pretzel bun.

At Totonno’s, the current owners serve up irresistible pizzas made from their grandfather's secret recipe. Their most-popular pie is topped with mozzarella, pepperoni, fresh mushrooms, sauce, a dusting of Parmesan and a drizzle of extra virgin olive oil before going into a coal-fired oven.

The doughnuts at Dough have an almost cult-like following. They're larger than average, crisp on the outside and light on the inside, and range from traditional glazed to a the more out there blood orange or hibiscus tea. Jeff Mauro loves the Cafe au Lait doughnut.

In the fast-paced city of New York, crepe-loving denizens enjoy fueling up at Creperie NYC’s locales. More than 75 varieties of crepes are available, including both sweet and savory options. Each one starts with a batter of whipped eggs, peanut oil, vanilla, butter, whole milk and flour, which transforms into a golden crepe after a turn on the griddle. European-inspired fillings include creamy Brie cheese from France and rich dark chocolate from Belgium.

The best Italian food is made by Grandma, and that’s just who you’ll find cooking at Enoteca Maria. Each day, the restaurant features a dish from a different region of Italy — made by a Nonna who grew up there. Grandmothers from southern Italy make the Pappardelle di Mare, filled with octopus, cuttlefish, calamari, shrimp and, of course, fresh pasta.

Head to one of Graeter’s locales to indulge in a scoop still made the old-fashioned way — using a French Pot Freezer. A standout flavor is the black raspberry chocolate chip. This decadent option features a custard-like base drizzled with fresh black raspberry puree and bittersweet dark chocolate.

This Michelin-starred waterfront restaurant draws the crowds with its menu of New American cuisine and views of the Manhattan skyline. There’s even a dessert version of the Brooklyn Bridge; the miniature chocolate replica comes perched atop a base of chewy devil’s food cake and creamy mousse.

This shop offers cleverly concocted flavors like The Munchies, a sweet-salty bonanza of pretzel-infused ice cream with Ritz Crackers, potato chips, pretzels and mini M&M’s. Other standouts include It Came From Gowanus (a salted chocolate flavor with chunks of brownies and hazelnut cookies) and Salute (a blueberry limoncello sorbet that is the perfect hybrid of an after-dinner drink and a dessert).

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.

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.

French cooking meets American comfort at this spot, where you can dig into buttery chicken fresh from the rotisserie and a mound of fluffy mashed potatoes laced with chives and Gruyère cheese. These creamy spuds are stuffed into deep-fried potato skins, baked and then finished with melted butter.