Who really has the best hamburger in the country? How about the best pizza? We’ve assembled a panel of experts to answer these and other thorny questions. Prepare to disagree.

Sure, food is a really personal thing.

One man’s fabulous is another man’s flop. But there are some dishes at some operations that you just gotta love. Maybe it’s because of the quality of their ingredients, their creative presentation, flawless execution or (and sometimes, especially) the atmosphere in which they’re served. It’s likely some combination of these. But for whatever reason, they’ve risen to become the gold standards in their class, the dishes or places you think of first when you think of the best ribs, or pizza, or shake or meatloaf you ever had.

Ask a bunch of well-traveled, well-fed industry experts to name their “gold standards,” as we did, and you’ll see few duplicate choices. Again, food’s a very personal thing. But among the diverse selections you’ll also see consistency of reason. Typically, it’s small but important presentation details, a bit of extra thought or creativity on the part of the kitchen, an unpretentious approach or a commitment to keep things real that set their choices apart. We’re not, in most cases, talking über chefs here or the crème de la crème of fine dining. We’re talking everyday food in everyday places that demands—and deserves—to be noticed.

Burgers

In-N-Out Burger,  Irvine, CA-based
The 4X4 Burger is four hamburger patties stacked on a fresh-baked bun with four slices of American cheese, crisp lettuce, tomato and onion. Any of this chain’s burgers qualify, but this one’s over the top. They use only freshly ground chuck. Everything’s made to order in full view of the customer. Nothing’s frozen. Nothing’s pre-made and left sitting in a chute. (P.R.)

Any place that still makes a hand-ground, medium-rare hamburger, is a gold standard, but In-N-Out is hands down the best burger chain in the country. (B.K.)

Fatburger, Santa Monica, CA-based
The best burgers in the country are in California. It has to do with the way they grill them and the way they wrap them in wax paper. Fatburgers can be either broiled or grilled. The meat is fresh and juicy and a little crunchy around the edges. The bun is toasted and the vegetables are cold and crisp. (D.S.)

Jack-in-the-Box, San Diego, CA-based
This chain is really on a comeback. Their Sourdough Jack burger is just a good-quality, flavorful burger. You have the buttery, grilled sourdough bread, which adds a layer of flavor in the crust. The meat quality is good, they use Swiss cheese and a mayo-ketchup combination—no mustard. I like that. Mustard can be overpowering. (J.S.)

Cheeburger Cheeburger, Ft. Meyers, FL-based
This is a wonderful, nostalgia-themed chain that is doing all the right stuff. They make and shape their burgers by hand, and the result is a juicy, lush and dripping burger. (B.S.)

Shake Shack, New York City
The Shake Shack is located in Madison Square Park in Manhattan. Their burgers are the perfect size and are made to order, which is very unusual for a casual stand. You can get burgers rare if you want, and they’re served on brioche buns. They’re juicy, drippy cheese burgers made from high-quality meat and a special sauce. (B.C.)

Redamak’s, New Buffalo, MI
Redamak’s is a little seasonal restaurant on the lake. These are billed as the “burgers that made New Buffalo famous.” Each one weighs in at five-and-a-third ounces before cooking and is made from beef that’s freshly cut and ground on site. Each burger is cooked to order in its own grease in a six-inch cast-iron skillet and topped with Velveeta. (T.D.)

Red Robin, Greenwood Village, CO-based
Red Robin has taken the burger to an art form. Great flavor variety using a beef patty as the platform. Changes in toppings, unusual flavors and the availability of non-beef varieties makes it a destination spot. (E.H.)

Better Burger, New York City
All-natural and organic burgers in yummy combinations with fresh, organic toppings and condiments. (R.S.)

Pizza

John’s of Bleeker St., New York City
John’s brick oven pizza in Greenwich Village has pizzas that are thin, crisp, not overly topped and delicious. My favorite is an anchovy-topped pizza. The first time I tried it, 25 years ago, it was so good I ate one and ordered another right away. (B.S.)

Pizzeria Bianco, Phoenix, AZ
Owner Chris Bianco makes every pizza himself to perfection. He uses the best ingredients and has only six pizzas on the menu. I love the “Wiseguy,” with incredibly delicious fennel sausage, smoked mozzarella and wood roasted. He also does one called the “Rosa” with chopped pistachios, rosemary, Parmigiana Reggiano and red onion. As good as the best in Italy. (B.C.)

They do it exactly as they do in Naples. It’s a thin-crust, wood-fired pizza made from good-quality ingredients.
The toppings are traditional. (B.K.)

A 16, San Francisco, CA
A little Italian restaurant in the Marina district, its chef-owner has earned certification by the Verace Pizza Napoletana Association, making him one of the few certified pizzaiolos in the U.S. His pizza is real southern Italian-style, using imported flour and a wood oven to achieve a crust that’s thin and slightly chewy, blistered and a little charred. (T.D.)

Frank Pepe Pizzeria Napoletana, New Haven, CT
This is coal-oven pizza. It’s great because the place is a bit divey, it’s very authentic and unpretentious. In this part of Connecticut they don’t call it pizza, they call it “tomato pie.” The crust is thin and crispy and the edges are a bit charred. I’d guess they’re using imported Italian flour and the toppings are good-quality and flavorful. There’s a realness to this operation, and the product is just so darn good. (P.R.)

Pizzeria Rustica, Miami, FL
Funky, festive and freshly topped pies are like having a salad and pizza in one. (R.S.)

Nancy’s Stuffed Pizza, Chicago, IL
The stuffed and also the thin crust are perfect. The stuffed pizza is filled high with fresh ingredients and covered with another layer of dough. The whole pie bakes into a harmonious cheesy-tomato dish with the freshest Italian sausage on a crisp and crunchy dough. (D.S.)

Shield’s Restaurant, Bar & Pizzeria Detroit, MI -area
They do a great deep-dish pie that’s baked in well-seasoned squared pans. I don’t think they wash those pans. At the best pizza places, you’ll never find the pans in the dishwasher. The corners of these pies and the crust get nice and crispy and the fillings are nicely balanced. (J.S.)

Village Pizzeria, San Francisco, CA
It’s a neighborhood place, nothing fancy, with traditional New York-style pizza. When cooked, the pizza and crust are thin and pliable enough to fold over into a pocket. At Village Pizzeria, the crust, sauce and cheese all stand up to the test. Their garlic and anchovy pizza is the crowning glory. The flavor is off the charts. (R.H.)

BBQ/Ribs

Charlie Vergos Rendezvous, Memphis, TN
If you like lamb, there is nothing anywhere like their smoked, spicy lamb ribs. They serve them up with the traditional accompaniments, including coleslaw, pickles and white bread. I take ’em dry and spicy; keep the classic sauce on the side for dipping and drizzling. (B.S.)

Louie Mueller’s BBQ, Taylor, TX
The fatty brisket is my all-time favorite. It’s the most tender, melt-in-your-mouth meat you’ll ever eat. It’s fatty in the way that a great rib-eye steak is fatty, with wonderful marbling. You can order it fatty or lean, but why on earth would you order it lean in a great barbecue place like this? (B.C.)

Gate’s Bar-B-Q, Kansas City, MO
Gates is a third-generation family barbeque restaurant. The only thing that tops their sauce and ribs is their charred/browned ends. When whole pork rib racks come out of the ovens, they trim the charred meat from the tips, chop them up, toss it with sauce and pile it high on a bun topped with a little coleslaw. (R.H.)

For ribs, it would be Gate’s in KC. The meat is incredibly tender (cook time is measured in hours, not minutes) and the sauce is unique. You will actually look forward to licking your fingers. (E.H.)

Interstate Bar-B-Que, Memphis, TN
They use a combination of gas and hickory in a closed pit, keeping the meat super moist. (B.K.)

Sonny Bryan’s Smokehouse, Dallas, TX
It’s a little shack of a place that’s just an institution. Outside, you can see the towering stacks of wood used for the barbecue ovens. A sign on the door lets you know that when they run out, they close. It’s genuine wood-smoked barbecue—flavorful and really unpretentious. The owners probably aren’t getting rich, but you can tell that they do it for the love of their craft. (P.R.)

This is slow-smoked barbecue done right. The smoke flavor really permeates the meat, and the ribs aren’t overly sauced like so many are. (T.D.)

Arthur Bryant’s, Kansas City, MO
After talking about it for a full year, former Restaurant Business food editor Kerri Conan brought me for my virgin experience at the original Arthur Bryant’s for burnt ends brisket with sweet heat, white bread and a side of ribs with all the fixins (including the sweet roll “appetizer”), which was unforgettable. (R.S.)

Blacks BBZ, Lockhart, TX
I have tasted ribs all across the country and the best are from Texas. The gold standard there is Blacks BBQ
in Lockhart. They’re like prime rib on a stick. The secret to a great beef rib is to smoke the meat long enough to allow most of the fat to render out. (D.S.)

Houston’s, Los Angeles, CA -based
The ribs are great. They’re wood-grilled, meaty and full of flavor. I like pork ribs over beef, and their pork ribs could make a vegetarian convert. (J.S.)

Steak

Smith & Wollensky, New York City-based
I love the age that Smith & Wollensky does on their steaks. I’m a rare-to-medium-rare kind of guy and they serve a perfect steak that is crispy on the outside, crusted with salt and pepper, and fork-friendly inside. It’s got an earthiness and very slightly sour taste that combines with the smoke, salt and char to create magic. (B.S.)

The way they do meat there is incredible. At any given time, they have a million bucks worth of prime beef in the dry aging cooler alone. And that incredible aroma of beef being dry aged! It’s like an aphrodisiac. (T.D.)

Peter Luger, Brooklyn, NY
It’s my favorite. The do the best aged Porterhouse steaks, and it’s the most flavorful meat you can get anywhere. (B.C.)

Gibson’s, Chicago, IL

Hand-cut, dry-aged and available in a great assortment of cuts and sizes. And the servers know their beef. (E.H.)

Sparks Steak House, New York City
It’s an independent in a segment now crowded with chains. A classic New York steakhouse. The steaks are done right, and they slice them tableside. (B.K.)

Manny’s Steakhouse, Minneapolis, MN
My choice here is self-serving, as we own Manny’s. We use only Midwest corn-fed beef that we dry age for 21 days. And we cook them in 1,800-degree ovens or broilers. If I had to choose an operation other than ours, I’d pick Gene & Georgetti’s in Chicago. They do all the right things, as well, and it’s the right kind of atmosphere with history and realness—it’s not “concepted.” (P.R.)

Butch’s Old Casino, Steakhouse Milwaukee, WI
I dream of their T-bone—well-seasoned, pan-fried in a cast-iron skillet and smothered with butter and mushrooms. (R.S.)

Joe’s Seafood, Steak and Stone Crab, Las Vegas, NV
The 24-ounce bone-in ribeye will cheer you up if you are having a bad day. This sort of dry-aged, full-flavored, on-the-bone steak is best cooked under a super hot infrared gas broiler. The end result is well charred on the outside and blood red in the center. (D.S.)

Bob’s Steak & Chop House, Dallas, TX - based
I order the filet, have them scorch it on all sides and it’s always done perfectly. I also love the giant glazed carrot that’s served alongside all of their steaks. (J.S.)

Joco’s Steakhouse, Napoma Bluff, CA

All the cuts of beef are about the same weight, 20 to 24 ounces. They have a very beefy flavor—not as sweet as Midwest grain fed, but very beefy. Joco’s seasons the steaks with salt and pepper, which forms a nice crust. They cook it outside over oak coal, not oak briquettes. (R.H.)

Pancakes

Ina’s Kitchen, Chicago, IL
Ina’s Heavenly Hots are most probably served as you enter The Pearly Gates. Try the gingerbread pancakes, too. Not thin ones like their smaller cousins, but packed with flavor and moist as can be. (B.S.)

Café 222, San Diego, CA
This is a great breakfast-and-lunch-only place. Their pancakes aren’t too thick, they have the perfect texture and the flavors are clean and well-balanced. The orange-pecan pancakes are particularly good, with pieces of pecan blended into the batter. (B.C.)

Bongo Room, Chicago, IL
This is a funky little place. They have a wide range of pancakes with fun, imaginative flavors, like Carrot Cake with Cream Cheese Frosting, Black Forest, Bananas Foster and Ginger-Walnut with Warm Maple-Mascarpone Cream. (T.D.)

Pancake Man, South Yarmouth, MA
I worked at this place 25 years ago. It’s the wild Maine blueberries they use that make them so special. Wild Maine berries are more tart than cultivated blueberries, so you have the sweet-tart flavors in these pancakes that’s so good. These pancakes come with warm wild blueberry compote on the side. (B.K.)

Norma’s in Le Parker Meridien Hotel, New York City
They’re the perfect pancakes—big, thick, fluffy gut bombs that are beautifully presented with lots of fresh berries and real sour cream on a big platter. (P.R.)

Dottie’s True Blue, San Francisco, CA
It’s hard to venture out of my neck of the woods for really special pancakes with our real-deal Vermont grade B or C dark maple syrup, butter from our cows and locally smoked and cured bacon, ham and sausage. But Dottie’s on the “left coast” has fantastic multi-grain pancakes served with real maple syrup in a wonderful, homey atmosphere. (R.S.)

Avalanche Bar & Brill, Crested Butte, CO
This is an easy one. The Banana-Granola Pancakes here are a great way to start the ski day. A good pancake should have a slightly crisp outer shell and a light and puffy center. If you were to tap on it like a watermelon, you should hear the same sort of thump. The amount of baking soda used should add texture without taking away from the flavor. (D.S.)

Fairway Market, New York City
Buttermilk pancakes were my favorite, but the first time I had New York deli sour cream pancakes, they became my new favorite. The flavor of the sour cream is even more distinct and delicious than buttermilk. Also, the sour cream in the batter browns nicely on the griddle. The in-store restaurant at Fairway Market has some of the best I’ve had. (R.H.)

Sambo’s
It’s not around anymore, but for me the real gold standard was Sambo’s. Remember them? When I was a kid my mom would take me there for pancakes. I’d get a stack and it was the biggest treat. We need to bring back Sambo’s. (J.S.)

Fried Chicken

Flying Fish, Seattle, WA
I’ll take fried chicken any way, as long as it has a great crust and the meat is moist and tender inside. Chris Keff from Flying Fish, who is a genius with fish, allows a few token non-ocean inhabitants on her menu. The Buttermilk-Fried Chicken is not to be missed. (B.S.)

Blue Smoke, New York City
It’s crisp on the outside and moist on the inside, and the coating isn’t too thick. (B.C.)

Dooky Chase Restaurant, New Orleans, LA

Two key ingredients: love and a cast-iron skillet. She soaks the chicken in a mixture of evaporated milk, egg and water, dredges it in seasoned flour and fries it in shortening. It’s classic Southern fried chicken. (T.D.)

Mel’s Diner,  Los Angeles, CA
Haven’t found a fried chicken that beats homemade, but Mel’s has a great boneless fried chicken breast. It’s well seasoned, tender and juicy, but crispy on the outside.  (E.H.)

Louis’s at Pawley’s,  Pawley’s Island, SC
Louis does a Sunday fried chicken dinner that’s really good. It’s Southern-style fried chicken, soaked in buttermilk, breaded and fried up crispy. (B.K.)

Stroud’s, Kansas City, MO
There’s no contest here: it’s Stroud’s. A little shack of a restaurant that’s been there forever. This is real fried chicken. I’m sure they use lard, and they use big, deep cast-iron skillets. You have to use lard to get the real flavor and crispness of fried chicken like this. And they fry up just about every part of the bird. I always get a half-bird platter with a side of fried chicken gizzards. It’s heaven. (P.R.)

Hominy Grill, Charleston, SC
The spicy gravy (with peaches!) and fried green tomato on the side transcend the already crunchy, peppery, delectably delicious and sustainably raised chicken. (R.S.)

KFC, Louisville, KY
They have such a great story, with Colonel Sanders, the 11 herbs and spices and secret recipe. When I was growing up, 25 years ago, my parents would come home with a big bucket, Original Recipe of course. I think if you go back to the roots of any successful chain, it’s those original core items that they started with that are still the best. (J.S.)

AQ Chicken House, Springdale, AR
Several years ago I discovered Springdale’s local food tradition of grilled fried chicken. The concept of grilling an already fried chicken is brilliant. It cooks off some of the surface grease from the frying, imparts a grilled and smoky flavor and ensures it will be crispy when you eat it. (R.H.)

Sandwiches

Pool Lobster Co., Biddeford, ME
My favorite, which stands out high above the rest, is the Salmon BLT here. It’s a huge hunk of grilled salmon nestled in a roll with thick pepper bacon, arugula, tomato and a lush mayo-based seafood sauce. (B.S.)

Ceiba, Washington, DC
Their Cubano Sandwich is made with cured and roasted pork loin, smoked ham and Gruyere cheese using an authentic Cuban sandwich press. It’s crisp on the outside, smooth, warm and gooey on the inside. (B.C.)

Maid Rite, Des Moines, IA-based
I grew up on their Loose Meat Sandwich. You get a heaping portion of loose, seasoned ground beef served on a soft bun with ketchup, mustard, chopped onion and pickles. They’re classic, roll-up-your-sleeves food. (T.D.)

Carnegie Deli, New York City
Fantastic meat piled high, topped with fresh sliced cheeses, on unbelievable bread. No trip to New York is complete without one. (E.H.)

Pierce’s BBQ, Toana, VA
Their Pulled Pork Sandwich has big, tender pieces of flavorful smoked pork with just enough sauce on a roll. Pierce’s is a little local dump of a place, but like so many of these types of places they do only a couple of things but do them really well. (B.K.)

DB Bistro Moderne, New York City
The DB Burger is certainly the cleverest take on a burger-type sandwich. It’s a half pound or so of top-quality ground sirloin stuffed with boned short ribs braised in red wine, foie gras, black truffle and a mirepoix of root vegetables. It’s served on a fresh bun topped with toasted Parmesan. It’s incredibly rich and flavorful. (P.R.)

Maria’s Pizza, Beverly, MA
I grew up on subs or grinders. It’s common to heat grinders in the pizza oven in this neck of the woods. They drizzle Italian herb oil on the unfilled side of the bread, which crisps up nicely in the oven. It’s a great combination of hot and cold goodness with the works. (R.S.)

Elliott’s Dairy & Deli, Harwood Heights, IL
A small place where they still cook the corned beef fresh and serve it on crunchy Polish rye bread. You can have their Hot Corned Beef fatty or lean for less than five bucks. (D.S.)

Yank Sing, San Francisco, CA
The most delicious and unique sandwich I’ve ever tasted was an item on a cart at Yank Sing Restaurant in San Francisco. It was a jumbo bun that was stuffed with Chinese BBQ pork, glazed with honey and baked. Dipped in some hot Chinese mustard, it was the most perfect combination of hot, sweet and spicy I’ve ever tasted. (R.H.)           

Shakes

Café ZuZu, Scottsdale, AZ
Just like you used to get in the local pharmacy. (B.S.)

Shake Shack, New York City
The “concretes” here are made with fresh frozen
custard. (B.C.)

Culver’s, Prairie du Sac, WI-based
Rich, creamy and thick. (T.D., R.H.)

Johnny Rockets, Lake Forest, CA-based
Great tasting, thick, creamy shakes and malts made the old-fashioned way. (E.H.)

Newport Creamery, Cranston, RI-based
They still make coffee “Cabinets,” the local term for milk shake. (B.K.)

Gray’s Ice Cream, Tiverton, RI
A Coffee Cabinet is one delicious “Rhodie” specialty of the house here. (R.S.)

Original Rainbow Cone, Chicago, IL
Their Hot Fudge Milkshake is the gold standard. (D.S.)

Onion Rings

The Red Cat, New York City
Crisp, sweet, earthy. Perfect. (B.S.)

Bones, Atlanta, GA
Thick cut, made to order and battered, not breaded. Good and crunchy. (P.R.)

Hackney’s Restaurants, North Chicago, IL - suburbs
A brick of crisp, sweetly caramelized onions. (D.S.)

Crab Cakes

Brigtsen’s Restaurant, New Orleans, LA
Less is better. More crab, less of the rest. (B.S.)

DC Coast,  Washington, DC
Jumbo lump crab cakes served with a cream corn puree and roasted pepper relish. (B.C.)

Jay’s Bistro, Fort Collins, CO
Crisp on the outside, creamy inside. (E.H.)

Melrose, Park Hyatt Hotel, Washington, DC
One hundred percent jumbo lump. (B.K.)

Kittichai, New York City
Nontraditional, but they’re sooo good. (P.R.)

Jakes, Hull, MA
Nothing but big chunks of Maryland blue crab. (R.S.)

Hugo’s Frog Bar, Chicago, IL
All of the flavors and jumbo lump crab. (D.S.)

Home Fries

Smith & Wollensky, New York City-based
They steam the potatoes first, then peel them, slice them thin and fry them on the grill. (T.D., E.H.)

New Yorker Diner,  Watertown, MA
Two grills dedicated to keeping them crisp. (B.K.)

Jean Georges, New York City
Just gorgeous. (P.R.)

Mothers, New Orleans, LA
A critical part of recovering from a NOLA night! (R.S.)

Smoky’s Club, Madison, WI
The hash browned Roesti is fantastic! (R.H.)

Chili

Ben’s Chili Bowl, Washington, DC
Rich, good and deep. (P.R.)

The Vanilla Bean Cafe, Pomfret, CT
Slowly braised beef and vegetarian versions. (R.S.)

El Mirador Restaurant, San Antonio, TX
What you would expect to find in the town that invented chili. (D.S.)

Bright Food Shop, New York City
It has a nice kick, chunks of tender, flavorful meat and black beans. (B.C.)

Jay’s, Deli Western/Southwestern U.S.
Killer Southwestern Chicken Chili. (E.H.)

Hard Times Cafe, Springfield, VA-based
It’s just good chili for this market. (B.K.)

Skyline Chili, Cincinnati, OH
Rich with clove and cinnamon and served on a mound of spaghetti with lots of cheddar. (T.D.)

Hot Dogs

Mustard’s Last Stand, Evanston, IL
They use moist heat to cook the dogs, the buns are gooey fresh and the sloppy accompaniments couldn’t get simpler. (B.S.)

Don & Bob’s, Rochester, NY
Made from a combination of pork and veal. (B.C.)

Wiener Circle, Chicago, IL
A slice-of-life kind of place. Classic Chicago. (T.D.)

Nathan’s Famous, Coney Island, New York City
I can’t describe it. Just go there. (E.H.)

New York System, Providence, RI
Serves a Gagger. You can only get them in Rhode Island and maybe one other unhealthy state. (B.K.)

Super Duper Weenie, Fairfield, CT
Their dogs are split-grilled, mostly so they can fill them with the works. (R.S.)

Mario’s Pizza and Beef, Northbrook, IL
Chicago Style Vienna Hot Dog with all of the trimmings. (D.S.)

Lafayette Coney Island, Detroit, MI
They do a natural-casing hot dog. Their chili is made with a bit of beef heart meat. (J.S.)

Nick Tahu’s Hots, Rochester, NY
You get great dogs served with Greek-style hot sauce. Delicious! (R.H.)

Pie

Little Pie Company, New York City
Their Sour Cream Apple Walnut Pie is perfection. (B.S.)

Marie Callender’s,  Aliso Viejo, CA-based
Classic homemade style and flavor. (T.D.)

Baker’s Square, Denver, CO-based
Great variety, baked fresh and available by the slice or whole. (E.H., D.S.)

Rascal House, Miami Beach, FL
The Lemon Meringue Pie is four parts meringue to one part lemon curd. (P.R.)

The Wayside Restaurant & Bakery, Montpelier, VT
The tenderest, flakey, probably partially lard crust ever. (R.S.)

Pearl Oyster Bar, New York City
Fabulous, old-fashioned, delicious pie. (B.C.)

Soup
Moosewood Restaurant, Ithaca, NY
My favorite was Hungarian Mushroom, seasoned with good paprika, lemon and dill. (T.D.)

Zoup!, Detroit, MI-area
Chicken Pot Pie soup and Jamaica Me Crazy are to die for. (E.H.)

Frontera Grill, Chicago, IL
Sopa Azteca is as good or better than any version in Mexico. (B.K.)

Tommy Toy’s, San Francisco, CA
The Hot and Sour Soup is just delicious. (P.R.)

Pho Xe Tang, Chicago, IL
The pho has lots of big flavors. (D.S.)

La Madeline, Dallas, TX-based
I have to go with their Tomato-Basil Soup as a gold standard. It’s a staple in Dallas. (J.S.)

St. Orre’s Restaurant, Gualala, CA
Their Chicken Parsnip Soup is silky, creamy, thick, sweet and rich—almost like porridge. (R.H.)

Lever House, New York City
The Sweet Potato Peanut Soup is delicious! (B.C.)

Chicken Wings

Buffalo Wild Wings, Minneapolis, MN-based
They’ve taken wings to the next level. (T.D.)

Hooters
I really do go there just for the wings. (E.H., D.S.)

FIX Restaurant & Bar in the Bellagio Hotel, Las Vegas, NV
The presentation is great and you get a good mouthful of juicy, flavorful chicken in every bite. (P.R.)

YakZies, Chicago, IL
Any level of spice you want, and just the right amount of crisp and sauce. (R.S.)

Blue Smoke, New York City
Nice touch with the addition of chipotle. (B.C.)

Wingstop, Richardson, TX-based
Fresh, not frozen. The sauce profiles are excellent. (J.S.)

Fried Clams

The Clam Shack, Kennebunkport, Me
Fried heaven. (B.S.)

Kinkead’s, Washington, DC
Whole-belly Ipswich clams, lightly battered and served in a napkin with fried lemon slices. Unreal! (T.D., B.K.)

BLT Fish Shack, New York City
Fresh, juicy with a nice, crunchy cornmeal breading. (P.R.)

Bob’s Clam Hut, Kittery, ME
Plump, juicy whole clams with a non-cracking golden crust. (R.S.)

The Clam Box of Ipswich, Ipswich, MA
You can feel the fresh taste of the ocean. (D.S.)

Lighthouse Harbor Grille, Moss Landing, CA
If clams are typically cut and served as strips, the oysters they serve are like ship planks. (R.H.)

Martini

Grand Central Oyster Bar, New York City
Crisp, icy and you don’t need to tell them what you mean when you ask for it dirty. (B.S.)

Loa at the International House, New Orleans, LA

Their signature martini, the Laotini, is great. (B.C.)

Coq D’or Lounge The Drake Hotel, Chicago, IL
Always really cold, simple, classic. (T.D.)

Foundation Room at The House of Blues, Las Vegas, NV
These guys are gifted artists. (E.H.)

Four Seasons Hotel, New York City
Served up in glasses the size of bird baths. (B.K.)

XO, Providence, RI
Festive but not too big and not too dry. (R.S.)

City Range Steakhouse Grill, Greenville, SC
The Dirty Martini with Blue Cheese Stuffed Olives. (D.S.)

Chowder

Pool Lobster Co., Biddeford Pool, ME
Dense, herby clam chowder. Simple, elegant lobster chowder. (B.S.)

Pearl Oyster Bar, New York City
It tastes like the ocean. (B.C.)

Yardhouse, Annapolis, MD
Plump, chunky clams, perfect consistency. (T.D.)

Legal Sea Foods, Boston, MA-based
Always piping hot, a lot of “stuff” inside. (E.D.)

Blue Ribbon, New York City
Rich and thick, and they use whole clams in the shell. It’s unpretentious. (P.R.)

Union Oyster House, Boston, MA
The dab of butter and paprika floating on top of the chowder underscores its authenticity. (R.S.)

Lundy Brothers Restaurant, Brooklyn, NY
Fresh seafood in a tomato broth with a good amount of heat and spice. (D.S.)

Swan’s Oyster Depot Bar, San Francisco, CA
You can’t beat fresh clams and fresh clam broth. (R.H.)

Meatloaf

Dan Marino’s, Miami, FL
Traditional, prepared fresh in-house with beef, pork and veal. (T.D.)

The Grill on the Alley, Los Angeles/Chicago
The perfect blend of meat and bread. Meatloaf doesn’t need to be improved, just made well. (E.H.)

Chez Melange, Redondo Beach, CA
The Spicy Cajun Meatloaf, made from scratch every day, has great flavor and texture. (D.S.)

Noho Star, New York City
Super-moist, wrapped in Benton bacon and served with a tomato chutney. (B.C.)

Nachos

Don Pablo’s, Atlanta, GA-based
A half-round tortilla with borracho beans, cilantro, onion, smoky grilled chicken, white and yellow cheese. (T.D.)

Alan Wong’s Restaurant, Honolulu, HI
The Chinatown Roast Duck Nacho is made with roast duck and a sweetish sauce. (P.R.)

French Fries

Classic Diner, Malvern, PA
Consistently crisp, seasoned to perfection and always hot from the fryer. (B.S.)

BLT Steak, New York City
They’re crisp and creamy at the same time. (B.C.)

Hot Doug’s, Chicago, IL
Fresh-cut and cooked in duck fat. (T.D.)

In-N-Out Burger, Irvine, Ca-based
They’re just honest, really good, crispy fries. (P.R.)

Mon Ami Gabi, Chicago, IL
The great taste of a homemade French fry. (D.S.)

Outback Steakhouse, Tampa, FL-based
Cheddar and Monterey Jack melted on top. (R.H.)