Domenica has built up a loyal fan base with its menu of rustic cuisine inspired by Sunday dinners in the Italian countryside. Iron Chef winner Lee Anne Wong finds pasta perfection there,” it’s like you’ve left Bourbon Street and walked into Bologna,” she muses. Their house-made bucatini with shrimp is enrobed in an “unapologetic amount” of lemon-chile butter and crowned with fried oysters. The maltagliati, a type of pasta that is ripped to resemble rags, is topped with succulent braised beef shank. Chef Wong calls the first bite, “romantic.”

The moment Iron Chef winner Ed Lee lands in New Orleans he heads to Domilise's Po-Boy & Bar for their legendary fried oyster and roast beef po' boys. The fried oyster po' boy is made with crisp gulf oysters stacked on local bread and doused with mayonnaise, ketchup and hot sauce. It is, “the most perfect sandwich ever invented,” opines Chef Lee. The roast beef po' boy is draped with warm roast beef topped with mayo, lettuce and pickles doused in two mustards and hot gravy. “You hold on for dear life and you just go at it,” explains Chef Lee. 

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.

Sicilian cuisine is the specialty of this family-run spot, which even offers a delectable trio perfect for the Italian holiday meal known as the Feast of Seven Fishes. The lobster fra diavolo could be a feast on its own: Six types of seafood are stewed in tomato sauce to create this flavorful dish.

You won’t find rice at this traditional Chinese noodle shop, where the chef slings bowls of garlic-tinged wide noodles instead. Hand-pulled by Chef-Owner Gene Wu, these noodles emulate the ones made in Xi’an, China, where wheat noodles became a local staple because of a climate that’s too dry for growing rice. The noodles are so flavorful that they don’t need broth; instead they’re topped with scallions, cilantro and hot pepper, then finished with a splash of sizzling sesame oil to blend the flavors.

This longtime New Orleans eatery draws the crowds with its French Creole cuisine. Particularly popular is the Thanksgiving feast starring Cajun fried turkey. The bird is soaked in a spice-laden brine, seasoned with a secret blend, then roasted over oak and pecan woods to add sweet and smoky flavors.

This Creole restaurant is a big draw for couples, thanks to its romantic setting and indulgent dishes like shrimp remoulade and bananas Foster. For this dessert, halved bananas are caramelized in a decadent concoction of brown sugar and dark Jamaican rum, then served over vanilla ice cream.

When it’s sometime between midnight and 6 in the morning, and you’re not sure if you’re craving dessert or breakfast, head to this 24-hour joint. Their busiest hours are between 1 and 4 in the morning, when night owls pack in for the Boston Cream Pancakes. This spin on the classic pie is made with fluffy pancakes that are layered with creamy Bavarian custard and topped with indulgent chocolate ganache.

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 spot serves ice cream in irresistible ways. There’s a grown-up version of a float that’s bittersweet in the best way: raspberry lambic beer poured over vanilla ice cream. Another star is the sundae featuring scratch-made dark chocolate ice cream and a fudgy brownie drenched in a rich sauce.

Kountry Kitchen was once a tiny cafe with only a six-stool countertop, but the food drew in such large crowds that it expanded to seat 175 guests. The fried catfish is one of the most-popular menu items. For this dish, the catfish is dredged in a cornmeal-flour mixture, then seasoned with spices and fried in hot oil until perfectly crisp. Candied yams and collard greens finish the plate.

Sink your teeth into seriously succulent pork at this spot, which specializes in the Mexican delicacy known as carnitas. The meat is flash-fried in cauldrons before being slow-cooked, resulting in juicy chunks of porky goodness with satisfyingly crispy edges. Order the meat by the pound or in tacos.

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.

Swing by Al’s Little Italy locale for a hearty sandwich featuring beef that is rubbed with a secret blend of herbs and spices, then roasted until it falls apart into silky shreds. Want to kick the flavor up a notch? Ask for it topped with the nuclear-hot giardiniera studded with celery and carrots.

This unfussy joint slings spectacular kebabs, including a pork option that garnered the No. 1 slot on Top 5 Restaurants. Deboned pork shoulder is soaked in a spice-laden marinade, then slow-cooked on a spit to allow the meat’s natural juices to infuse it with maximum flavor. Juicy slices of pork are stuffed into a lahmacun wrap (an airy flatbread that’s slathered with a spicy meat and vegetable paste before being baked), along with cucumbers, tomatoes, lettuce and fiery Cajun fries.