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.
Giada De Laurentiis is crazy for Churros Con Cajeta, a doughnut-like confection filled with sweet caramel, at La Casita Mexicana. Another standout is the Flautas Tres Moles, chicken-stuffed tortillas that are deep-fried and smothered in three distinct chile-based sauces, including La Casita’s 43-ingredient mole poblano.
Bobby calls Gibsons’ cuts (like the 48-ounce porterhouse) some of the "juiciest steaks around.” Also try the dessert: The Macadamia Turtle Pie features mounds of caramel-drizzled ice cream, while The Meaning of Life features five layers of chocolate cake, rich mousse and raspberry preserves.
You don’t need reservations to eat at this pizza joint in the Cosmopolitan Hotel — just a sense of adventure. The by-the-slice counter service is unmarked and tucked away at the end of an unassuming hallway in the hotel. Reward yourself for uncovering this clandestine spot with a white slice. All the dough is made with a yeast that’s been aged for 10 years to ensure maximum flavor. The white pie is finished with a trio of cheeses — mozzarella, ricotta and Parmesan — and drizzled with garlic oil.
The lush 250 acres that surround this mountaintop inn are the perfect setting for a picnic. There’s no need to pack your own, as The Swag offers a weekly picnic with comforting dishes like banana pudding pie. Fresh banana slices come nestled in a vanilla-wafer crust and topped with velvety pudding.
Area Four draws the crowds with scrumptious dishes made from scratch. The pizzas are especially popular, with irresistible ingredients such as hand-pulled mozzarella. A must for meat lovers is the Carnivore pizza. It is packed with porky goodness — bacon, soppressata and sausage.
This pub focuses on three of life's greatest pleasures: sausage, bacon and beer. The meatiest dish on the menu is the 5-pound meatloaf, The Bomb. Thick-cut bacon is woven together in a lattice pattern, then slathered with a hearty layer of housemade beef-and-pork sausage. Next comes a drizzle of beer-based barbecue sauce and a flurry of cracked pepper bacon. To give The Bomb that classic "loaf" shape, the chefs roll the woven bacon around the meaty fillings before the dish is smoked over apple wood.
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.
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.
This shop churns out individual-sized cheesecakes perfect for giving in to the urge for indulgent desserts. A standout is the Quadruple Chocolate Cheesecake: A cocoa-laced cookie crust, silky cheesecake batter and three varieties of chocolate buttons are layered together to make this rich creation.
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.
You'll find more than two dozen great doughnuts at Gourdough's, but the Black Betty is the reigning queen. It's filled with blackberry jam, glazed with cream cheese icing and topped with cake-mix crumbles, honey butter and a heaping scoop of vanilla ice cream. Customers also line up for their two-for-one, Texas-sized Donut Burgers.
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.
After Massachusetts banned happy hour in 1984, this tavern came up with a 25-cent wing deal that continues to draw customers. The wings are parboiled to lock in the meat’s moisture, then left to cool overnight. Before being plunged into the deep-fryer, they’re coated in a seasoned rub to punch up the flavor. The finishing touch is a honey Buffalo sauce, made from vinegar, hot sauce, butter and a spice mixture, as well as honey to offset the heat.
Crowds flock here for the meatball Parm hero. Veal, beef and pork sausage are given the old-school Italian treatment when mixed with panade (milk-soaked bread) to make delectably tender meatballs. Tomato sauce and mozzarella add to the flavor. Another standout is the chicken Parm on a semolina roll.
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.