Bagel with Lox and Cream Cheese: Doesn’t get more New York than this. Unreproducible. - Anthony Bourdain, No Reservations
Lime Rickey: Considering the alarming color, a truly delicious thing. - Anthony Bourdain, host of No Reservations
The urban legend of the phantom menu turns out to be true. - Anthony Bourdain, host of No Reservations
No cubed chicken or orange cheese here... just shockingly simple, unpretentious and delicious street style Mexican food. - Anthony Bourdain, host of No Reservations
Really, really, really good...falling off the bone. - Anthony Bourdain, host of No Reservations
The bone marrow solves all... a gateway protein kinda like bacon. So great the whole world stands on its head. - Anthony Bourdain, No Reservations
Recommended meal: hot dog. The classic New Yorker's poor man's meal. Meat, starch and veg--all in a few mouthfuls. - Anthony Bourdain, host of No Reservations
Recommended Dish: Sannakji Do Pan. A steaming Everest of sea creatures. Nothing like watching your meal expire slowly while you eat. It’s the death throes that make it good. - Anthony Bourdain
Black Curry Goat: Similar to Indian curry but made spicier and richer by pan roasting the spices. Better than a lot of the food I had in Sri Lanka. - Anthony Bourdain, Host of No Reservations
I don’t know that I’d call it ”pizza.” Whatever Burt’s selling is something special. Some kind of crusty, tomatoey, cheesy casserole something with delightfully fresh toppings. – Anthony Bourdain Read more.
Only Chicago could convince me that the New York hot dog was not, in fact, anywhere near the apex of the hot dog arts. (The Chicago Red Hot deserves that honor). – Anthony Bourdain, No Reservations Read more.
French fries may not be a big deal to you, but they are a very big deal to me. I’m so unhappy about these fries that I like them. – Anthony Bourdain, No Reservations Read more.
I’ve had a lot of authentic tamales. If I had this in Mexico on the street, I’d say, “Wow. That’s one hell of a tamale.” – Anthony Bourdain, No Reservations Read more.
If you grew up in Mexico, an authentically prepared meal can take you right back. The specialty is roasted goat done old-style. – Anthony Bourdain, No Reservations Read more.
There’s nothing like roasted lamb on soft bread drenched in gravy. Yeah, this is good! – Anthony Bourdain, No Reservations Read more.
One of the things I like about Thai food is it’s a lot of different textures, colors, sweet and sour, pleasure and pain. I feel like I’ve been to Thailand and back. – Anthony Bourdain, No Reservations Read more.
It serves a solid cheeseburger and cold beer. It's special for not being all that special, which is why the Commies used it to meet the most destructive double agent in history. – Anthony Bourdain Read more.
Heaps of Chesapeake Bay crabs, fresh caught, tossed with seasoning, steamed and served right there out of brown paper bags. – Anthony Bourdain, No Reservations
Try the Maple Bacon Latte. The coffee component gets you all jacked up and energetic, and the meat part gets you all aggressive. – Anthony Bourdain, No Reservations
What a whirlwind of crushed claws, flying crab shells, a spray of rich, moist and oh-so-tasty crab meat. This is a sign of a good restaurant. – Anthony Bourdain, No Reservations
The Hangtown Fry, an olden-day dish – oysters and eggs and bacon, too. I think if God has taught us anything, it's that he wants us to eat oysters and bacon together. – Anthony Bourdain Read more.
The food is really good. It’s really incredible. It’s as good as anything that I’ve ever had in Mexico. – Anthony Bourdain, No Reservations
That’s It Market liquor store has a torta stand that serves up massive sandwiches to locals. It’s really the hot dogs on the sandwich that add insult to injury. – Anthony Bourdain, No Reservations
Is this the greatest place in the universe? Nobody’s mother made roast beef like this. – Anthony Bourdain, No Reservations
Chef Chris Cosentino is a high priest of guts. Once a year he sets aside two nights to do a special 5-course, all-gut menu. – Anthony Bourdain, No Reservations
It still serves the working person’s lunch and classic New York City non-alcoholic beverages in like, 2 minutes flat. – Anthony Bourdain, No Reservations Read more.
The ambience? You couldn’t buy this for a million dollars or 10 million dollars. Delicious. – Anthony Bourdain, No Reservations Read more.
Steaming bowls of pho, a hint of airborne fish sauce, the smell of burning joss … it's Falls Church, Virginia? – Anthony Bourdain, No Reservations
If you want the real New York-style steakhouse, it helps to actually do it in New York. You really can’t do any better or more authentic than Keens. – Anthony Bourdain, No Reservations Read more.
The Happiest Words Ever Written: fries cooked in duck fat at Hot Doug's. – Anthony Bourdain, No Reservations Read more.
The buffet at the Wynn Hotel is excellent. When approaching a buffet, never go in the first wave. Be the first on line when they replenish the buffet. – Anthony Bourdain, No Reservations
Chicken and waffles, an unlikely sounding combination, but apparently they’ve been serving up this Southern curiosity since 1975. – Anthony Bourdain, No Reservations Read more.
Pastrami On Rye With Brown Mustard: A thing of unparalleled beauty. Anthony Bourdain, No Reservations
Get the awesome, over-the-top "fusilli with octopus and bone marrow" at Marea. As seen on Anthony Bourdain's No Reservations - Food Porn 2.
After the arm-wrestling competition, Tony Bourdain walked next door for some wood-fire pizza and orders the special, the 'Mutha.' Read more.
Tony Bourdain sampled the Oysters Rockefeller, a dish invented at Antoine's, which is the oldest operating restaurant in the United States. Read more.
