In a city known for its flavorful Cajun and Creole cuisines, fiery dishes abound, but the Spicy Gumbo at Liuzza’s really stands out by combining both culinary traditions. A savory base is punched up with a robust Cajun-style roux, while tangy crushed tomatoes and steamed shrimp add Creole flavor.
An ice-shaving machine invented by the original owner turns ice into a creamy snow at this spot. Housemade syrups are poured over the snow to make refreshing treats. A standout is the Banana Foster Snowball loaded with caramelized bananas and a sweet syrup that adds a vanilla custard flavor.
This casual tavern has consistently been recognized by the press for serving the best burger in New Orleans, and for good reason. An in-house butcher grinds the burger meat daily, ensuring super-fresh patties. The half-pound cheeseburger is a particularly popular option. Chuck meat patties are grilled until medium-rare, then topped with a half-pound of shredded Wisconsin cheddar. Opt for the “All Potato” add-on and a spud loaded with fixings will come served as a side.
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.
Giada says Tia Sophia’s breakfast burrito makes for “the perfect hearty breakfast.” Soft tortillas are stuffed with bacon and hash browns, smothered in melted cheese and served with a poached egg on top. For added kick, order the Christmas version that comes with extra-spicy red and green chiles.
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.
This tropical-inspired spot has brought Jamaican flavors to an island of another sort — Manhattan. Crowds flock here for distinctively Caribbean cuisine like the jerk chicken wings: A bold paste made from Scotch bonnet peppers adds both sweet and spicy notes to the succulent grilled meat.
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.
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.
Toaster’s pork tacos make for a great to-go bite, but they’re far from standard fast-food fare. The tender filling alone takes 30-plus hours to prepare. Chef Hannah Love starts with shoulder pork roast, which she marinates in a homemade barbecue sauce that combines blackberries and Sriracha for both sweet and spicy notes. The meat is then seared and cooked in the oven before being stuffed into crunchy fried corn tortillas and topped with avocado crema, apple cabbage slaw and candied jalapenos.
In the mood for some irresistible barbecue? Head to Killen’s, where the crowds line up to chow down on massive beef ribs, smoky brisket and more. The deliciously fatty, barely trimmed brisket is treated with a salt-and-pepper blend before cooking, resulting in a satisfyingly crispy black crust.
Crowds flock to this rustic Italian restaurant for dishes like the Baked Pasta with Five Cheeses. As the name implies, five cheeses (pecorni romano, fontina, Gorgonzola, mozzarella and ricotta) are used to make a rich sauce, which is then combined with rigate pasta shells and baked to create a bubbly, golden-brown crust.
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.
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.
When Tito Gonzales opened this family-owned joint three generations ago, he set out to create a dish that blended the bold flavors of his Mexican heritage with the Italian cuisine he loved. And so the Carne Adovada Turnover was born. For this dish, pork shoulder meat is marinated in a fiery Hatch red chile blend and roasted until tender. The juicy pork meat, along with Wisconsin cheddar, is then stuffed into a flour tortilla that’s sealed shut like a calzone and fried until irresistibly crisp.
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.