Best Bites from the Big Apple — Triple D in NYC

It's been called the city that never sleeps, but one thing New Yorkers certainly do is eat. Classic Italian, Vietnamese, Southern BBQ — New York City has some of the greatest grub around, and Guy's tried (almost) all of it. Keep reading to check out these dynamite dishes.

Fresh Pappardelle & Meat Ragu — John's of 12th Street

For over 100 years, John's of 12th Street has been serving up real deal, authentic Italian food in New York City's East Village. They're known for their house-made, fresh-cut pasta, but it's their Tuscan ragu meat sauce that kept Guy going back for more. Chuck and pork butt are cooked down for over five hours in tomato sauce, house-made vegetable stock and marsala wine before being tossed with their famous pappardelle and served with a sprinkling of basil. 

Watch the Video: Fresh Pappardelle & Meat Ragu

Slow-Roasted Goat Neck — Ducks Eatery

After being marinated for 24 hours in a mixture of fish sauce, soy sauce and over 21 different dry spices, the goat neck from Ducks Eatery is smoked over oak and hickory wood for seven hours and braised in its marinade for another five hours before being seared in a cast iron pan in bacon and pickled pastrami fat. Served over rice and dusted with cilantro, Guy says it's one of "the top three best goat dishes" he's ever had.

Watch the Video: Ducks Eatery Smoked Goat Neck

Crispy Crepe — Bun-ker Vietnamese

Don't let the name fool you. This isn't your typical French crepe. Sea salt and turmeric spice up the batter that's mixed with smoked bacon, eggs and shrimp and fried to a crisp, giving Bun-ker's crepe a "wicked good" melt-in-your-mouth finish. 

Watch the Video: Vietnamese Crispy Crepe

"Down By Law" Chicken Sandwich — Queens Comfort

Named after owner Donnie D'Alessio's favorite movie, Queens Comfort's most famous chicken sandwich is a savory combination of different cooking techniques and flavors. Frist, the chicken is smoked for two hours, then braised in a sweet and spicy marinade. Then, it's sliced, topped with house-made bacon jam and a slice of cheddar cheese and served with a homemade chipotle aioli and sliced avocado. Guy says it's, "off the chain."

Watch the Video: "Down By Law" Chicken Sandwich

Chicken & Waffles — Pies 'n' Thighs

Every inch of Pies 'n' Thighs' famous chicken is coated in paprika, cayenne and black pepper before it's brined in sugar and salt for 24 hours. Then it's covered in all-purpose flour, deep-fried and served on top of freshly made buckwheat waffles, and topped with cinnamon butter and blueberry compote. Guy says it's "the most savory combination of chicken and waffles" he's ever had.   

Watch the Video: Brined Fried Chicken & Waffles

Sparrow Veggie Burger — The Sparrow Tavern

It's dive bar aesthetic might not scream four-star cuisine, but The Sparrow Tavern has a knack for turning out fresh and creative recipes. Their veggie burger is made of shredded carrots, zucchini, corn and peas, and it's held together with barley, mashed potatoes, panko bread crumbs and brown rice. The six-ounce patties are baked, then seared and served with pita bread, herbed fries and a side of maple-cayenne-mustard mayo. 

Watch the Video: Veggie Burger

Brooklyn Cuban Sandwich — Sidecar

The secret to the dynamite flavor of Sidecar's Cuban sandwich is the array of spices and flavors that are soaked into the meat. Cumin, mixed mustard seed, black peppercorn and dark brown sugar are just a few of the ingredients that make up the pork butt's dry rub. Then, it's submerged in a wet marinade of cilantro, garlic, beer and citrus zest and soaks up all that flavor for 48 hours. The ham is marinated in a mixture of Dijon mustard, honey, brown sugar and beer for over six hours before being stacked with the pork butt, pickles and Swiss cheese between two pieces of toasted bread.

Watch the Video: Brooklyn Cuban Sandwich

Neapolitan Pizza — Don Antonio

When it comes to real deal, old-school Neapolitan pizza, the magic starts in the crust. At Don Antonio, pizza chef Roberto Caporuscio doesn't rely on measuring cups or specific recipes. Everything is done by hand and measured by feel. After the dough is pressed out into a circle and the desired toppings are added, the next, and arguably most important, step is the oven. At Don Antonio, they use a stone, wood-fired oven with a small mouth and a low dome which cooks the pizza in just about a minute. Guy says he "can feel the magic" in the kitchen.

Watch the Video: Neapolitan Pizza Explained

Tacos al Pastor — Tortillaria Nixtamal

Thinly sliced pork butt is marinated overnight in a house-made adobo sauce and covered in slices of juicy pineapple before being cooked on a vertical rotisserie until the edges start to char. The meat is then sliced and served with pineapple, cilantro and Tortilleria Nixtamal's freshly made tortillas.

Watch the Video: Nixtamal Tacos al Pastor

Skillet Apple Waffle — Jimmy's Diner

Waffles for breakfast are nothing new, but it's the topping at Jimmy's Diner that's reinventing this morning classic. Pancetta, apples and brown sugar are reduced and mixed with maple syrup, nutmeg, cinnamon and lemon zest. The sweet and savory mixture is layered on top of a buttermilk, vanilla waffle and sprinkled with powdered sugar. Guy says it's "a waffle that eats like a meal." 

Watch the Video: Jimmy's Diner Waffle Breakfast

Stuffed Cabbage — Ben's Best Deli

This staple at Ben's Best Deli is a hefty portion of ground chuck that's seasoned with garlic powder, cumin, ketchup and pepper. The stuffed roll is covered in a sweet and sour raisin sauce (raisins, lemon juice, tomato puree, cranberry sauce, cinnamon), cooked for about an hour and served with another helping of the sweet and sour sauce. 

Watch the Video: Stuffed Cabbage

Brown Sugar Beef Short Ribs — The Smoke Joint

The beef short ribs at The Smoke Joint are covered in a dry rub of cayenne pepper, brown sugar and salt before being smoked with hickory for up to 12 hours. Then they're brushed with a brown sugar, cayenne barbecue sauce and grilled to caramelize the sauce. After another thick layer of sauce, they're ready to eat. Guy calls it "one of the best barbecue things I've ever had."

Watch the Video: Brown Sugar Beef Short Ribs

Steak Pizzaiola — Defonte's Sandwich Shop

When it comes to this Italian sandwich, it's all about the gravy – or tomato sauce to the rest of us. The "gravy gone wild" at Defonte's is a tomato sauce with garlic powder, bay leaf, basil and a thick hunk of butter. Added to that are slices of pounded chuck meat that'll simmer in the gravy for about an hour, making it nice and tender. Once the meat is ready, it's piled on white bread, sprinkled with grated cheese and topped with slices of fresh, house-made mozzarella. Then, a quick bake in the oven melts all the flavors together. 

Watch the Video: Defonte's Steak Pizzaiola

The Brindle Burger — The Brindle Room

What's so special about this seemingly basic burger? It's all about the fat. The Brindle Room's eponymous burger is made with a mixture of prime rib meat and beef chuck, giving it a fat percentage of about 30 percent, up from the typical 20 percent. The six ounce patties are seasoned with salt and pepper, seared in a cast iron skillet, smothered in American cheese and caramelized onions and served on a toasted bun. "It really is a dynamite burger," Guy says.

Watch the Video: Brindle Room Burger

Low-Country Shrimp and Grits — The Redhead

The stone-ground grits from The Redhead are thickened with milk, butter and a dollop of mascarpone cheese and seasoned simply with salt and pepper. Over the grits is a serving of made-to-order shrimp and andouille sausage cooked in shrimp stock with celery, onions, bell peppers, garlic, thyme and parsley. 

Watch the Video: Low-Country Shrimp and Grits