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Naga Beef Sumi
Tashan
Philadelphia
This contemporary Indian restaurant serves a minced Wagyu beef kabob called Naga Beef Sumi. It’s incredibly tender and flavorful and is amazing with any of their house-made breads.
Crispy Fried Goat
Vetri
Philadelphia
I’ve enjoyed the tasting menu at Marc Vetri’s restaurant a few times, but this last time, the crispy fried goat with warm, creamy polenta was a standout.
Roast Chicken with Salsa Verde
Barbuto
New York City
Chef-owner Jonathan Waxman is famous for his roast chicken. No wonder! It’s cooked to order and served with a simple salsa verde.
Roasted Chicken for 2
NoMad
New York City
What can I say? I like roast chicken and this one is exceptional with its brioche and black truffle stuffing and a side of creamy potato puree. It’s ridiculously decadent—and delicious.
Tacos al Pastor
Big Star
Chicago
Chef-owner Paul Kahan uses a cheese that isn’t as salty as cotija—it almost tastes like feta. It pairs perfectly with the spit-roasted pork shoulder, grilled pineapple and grilled onion in these classic tacos.
Patty Melt
Bell Book & Candle
New York City
This is an old-school Chicago-centric sandwich made with toasted rye bread, melted Vidalia onions and a special cheddar. It’s been a tradition after my Iron Chef America battles to go there, get oysters and have this patty melt.
Floyd Cardoz • Michael Mina • Ricky Gomez • Alfred Portale • Jose Garces • Andy Kao • Missy Robbins • Cameron Mitchell • Andrew Carmellini • Stefano Cordova • Michel Richard • Ina Pinkney • Frank Klein
