Where to Eat Comfort Food Like an Iron Chef

"For me, the broth is quintessentially the expression of the dish," Iron Chef Mario Batali explains of tortellini en brodo, which a hearty, warming Italian soup he likes to order from New York City hot spot Osteria Morini. He's also a fan of the hearty gramigna pasta with meat sauce (pictured above). This slow-cooked ragu boasts pork sausage and a splash of cream, and it's rounded out with bold garlicky oil just before serving.

Take it from Chef Eric Greenspan: "The reuben brings together everything you look for in a sandwich." This meaty creation (pictured above) is stacked with moist, succulent pastrami, tender sauerkraut and Swiss cheese, and is just one of the deli favorites he indulges in while visit San Francisco's Wise Sons restaurant. He also likes an old-school bialy dressed up with cream cheese, silky lox and salty capers, saying, "What makes this combination special is the simplicity."

"When I go to dinner," Iron Chef Bobby Flay explains, "I'm looking for comfort foods." At The Greek in New York City, he likes to order the juicy grilled lamb chops or a piping-hot skillet of shrimp and tangy feta cheese called Garides Saganaki (pictured above). The tender shrimp are quickly seared with serrano peppers and roasted garlic, then blanketed with Greek cheeses, which turn bubbly after a quick bake in the oven.

"It's exactly the type of food I want to eat," Chef Michael Psilakis notes of the menu at Puckett's Grocery in Nashville. For him, that means a pork-pancake breakfast stack and a platter of meatloaf and mashed potatoes (pictured above). Made with a blend of beef and pork, plus bold spices and breadcrumbs, this slowly smoked meatloaf is served with simple sauteed veggies and, of course, creamy mashed potatoes. "This is the place that defines meatloaf and mashd potatoes," he declares.

Find out where Michael Symon and more all-star chefs go to indulge their love of saucy pies.