Where to Eat Italian Food Like an Iron Chef
Find out where famous faces from the world of Iron Chef go for both old-school and new-age Italian favorites.
Slow-braised beef is the star of the hearty, wine-laced ragu at Domenica in New Orleans. "That first bite is so romantic," Chef Lee Anne Wong says of this deeply comforting dish, which is just one of the two pastas she likes to order. There's also a seafood-based plate, featuring crispy fried oysters, tender shrimp and subtle spice.
For Iron Chef Bobby Flay, it's all about the veggies at New York City's Via Carota. Not only is he a fan of the platter of rainbow carrots with tangy Greek yogurt and crunchy pistachios, but he also likes to order the plate of grilled mushrooms, which features no feature than five kinds of funghi. These tender, earthy beauties are piled atop a gooey grilled smoked cheese, which Bobby likens to "a savory marshmallow." He says simply, "It's euphoria as you eat."
At Portland, Oregon's Nostrana restaurant, Chef Stephanie Izard likes both a classic red-sauce-based pizza with sausage and peppers as well as a bianco pie, dressed up with sweet, succulent fresh clams. "All of those juices come out of the shell, mix in with the cheese," Stephanie says of the clams," and it just makes the perfect sauce."
"This is modern Italian at its best," Iron Chef Geoffrey Zakarian declares of the fried polenta that he digs into at Spartina in Los Angeles. The key to these deep-fried squares is the hearty pour of gorgonzola-cream sauce studded with sweet grapes. In true L.A. fashion, there's also avocados on the menu at Spartina, though not as you may expect them. Here they're halved and grilled, then finished with a light, bright tomatillo relish and a blanket of ricotta salata.
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Find out where chefs go for the ultimate pork-focused dishes.
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Want More Iron Chef Eats?
Check out Food Network's Iron Chef Eats headquarters to find where other all-star chefs from the world of Iron Chef go for pizza, tacos and more craveable dishes.