by Amanda Marsteller
Satisfy your Cinco de Mayo cravings at Food Network-approved Mexican eateries across the country. These savory and spicy stops will perk up your palate, from poblano-style cemita sandwiches in Chicago to Guerrero-style fish tacos in San Diego. Grab a margarita and celebrate Mexico’s rich culinary heritage stateside.
1. Avila’s – Dallas
This Tex-Mex menu showcases specialties like chile relleno, pollo con calabaza — a Mexican chicken stew with squash and corn — and brisket tacos that Guy raved about on Diners, Drive-Ins and Dives. Stop and savor the brisket, slow-cooked in red wine, garlic and onions until tender and juicy.
2. Cemitas Puebla — Chicago
At the Windy City’s only restaurant serving cemitas, you’ll find authentic poblano sandwiches on sesame rolls slathered with avocado and adobo, then stuffed with meaty fillings like breaded pork chops or more adventurous options like pata, aka cow foot. No wonder they sell 300 cemitas a day.
If you’re in town for the New York City Wine & Food Festival this week, chances are you’re prepping your stomach for some of the best food you can eat over the course of four days. If you happen to find yourself hungry, however, then you’ve hit the jackpot. We’ve compiled the ultimate Food Network fan restaurant guide with the help of the On the Road app and website.
Eat like an Iron Chef by visiting one of Bobby’s, Marc’s, Morimoto’s or Geoffrey’s restaurants. Dare to get Chopped? You’ve got three restaurants from Chopped judges to pick from. No matter where you are in the city, you’ll be able to smell the smoky scents of the Neelys’ acclaimed barbecue and, last but not least, Guy’s new restaurant in Times Square is sure to leave you full with his signature dishes.
Tell us: If you’ve made reservations for dinner or stop by for a quick snack at any of these restaurants, snap a photo and share it with us on Facebook or Twitter using this hashtag: #FNEats.
Dine like a Food Network Star
The third season of The Great Food Truck Race hit the road last Sunday in Los Angeles, the City of Angels. Not only is L.A. the most populous city in California, it houses thousands of food outlets including restaurants and food trucks, featuring every cuisine imaginable.
For the next couple of weeks, we’re following the Food Trucks city by city with our guide of the best eats, compiled by the On the Road app and website. Today we’re exploring Los Angeles, but come back next week for our picks in Arizona.
Los Angeles Eats
Want the perfect three-day foodie escape? We’re turning to the Los Angeles gal herself, Giada De Laurentiis, to start our trip off right. From a cruise up the Pacific Coast Highway for the ultimate sunset sangria to a helicopter ride for fish and chips on the island of Catalina, Giada has a packed food weekend planned. Click here for her picks.
Get more Los Angeles eats
This spring, Iron Chef Marc Forgione is taking his talent to Atlantic City as he opens a new restaurant at Revel, a beachfront resort. American Cut is Chef Forgione’s first restaurant outside his Michelin star winning outpost in New York City.
“American Cut gives me the opportunity to redefine and reset the bar for the American Steakhouse experience,” he says.
The 300 seat restaurant will feature a lounge, a grand meat bar and seafood raw bar, two private dining areas and a main room with views of the Atlantic Ocean.
Chef Forgione’s decadent menu spotlights his take on the ultimate surf and turf — a 28-day aged, 48-ounce Tomahawk Rib Eye Chop served with Chili Lobster. The Chicken Under-A-Brick dish for two served at his namesake restaurant in New York will also make an appearance on the menu.
The name American Cut is a nod to Marc’s father, Chef Larry Forgione who owned An American Place in New York City.
- Next Iron Chef Judge Donatella Arpaia looks relaxed--but she's in the midst of super-busy times.
No matter how you slice it, this is an exciting moment for New York City restaurateur Donatella Arpaia. Doors opened this past week to her eponymously named pizzeria, Donatella, and Sunday starts her reprise run as a judge on the new season of The Next Iron Chef. “Donatella is my most personal project to date–it’s the first to carry my name. I wanted to create a rustic but glam environment and to use authentic ingredients,” says the attorney-turned-culinary-mogul and author of Donatella Cooks. “For some time I’ve wanted to go back to my roots, so I traveled to Naples and had in mind that I wanted to make the most authentic Neapolitan pizza possible.”
Donatella and her chefs traveled to Naples, where she spent summers in her youth, returning with tried-and-true artisanal techniques, ingredients (Caputo flour for the pies), and volcanic salt, sand and rock from Mount Vesuvius for the gilded wood-firing oven. It’s early, but her efforts are paying off with a big dose of attention to her plate-sized pies and antipasti (see for yourself at Zagat, Eater and Slice). “I didn’t really understand that other people are as obsessed with pizza as I am,” she says.
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Recently I’ve become obsessed with The Best Thing I Ever Ate—the problem is, this show makes me way too hungry. While I usually just salivate in front of the TV, after watching the “Meat-Fest” episode I got proactive.
When Michael Symon professed his love for the Large Format Feast at Resto in New York City, a lightbulb went off in my head: “That’s how I’m celebrating my birthday this year!” At the feast Michael described, the restaurant would procure a whole animal of your choosing and prepare it every which way for a three-course feast.
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