You can't just have one. Order the crab, follow with garlic noodles. Swallow. Repeat.

Ok, readers didn't specify which Tony's pizza they craved most, but it was a resounding favorite. So we'll pick for you: the limited edition margherita, clothed in San Marzano tomatoes and fior di latte mozz.

People call this dish a standout and a "must try" on Lers Ros' long menu.

A local take on a classic Italian fine dining trick: one huge quivering raviolo begs to be forked, unleashing the spinach, ricotta and barely set egg yolk within.

Made from a traditional Irish recipe, John Campbell's scones are round, light, cakey, and best consumed with a good buttering of clotted cream.

Tanya Holland's rendition come in a deep white bowl, so none of that extra barbecue sauce or creamy grits can escape your spoon's reach.

By now, if you haven't tried San Tung's dry fried chicken wings, there is something seriously wrong with your brain.

This noodle seafood soup sticks with you, and won't let go. One order is easy to split.

Rare means rare at Grubstake, and most people love this burger after a long night of cocktails and beer.

The foie gras of the sea, served buttery and fresh every night.

Just look at that sucker: sausage, cucumber-cilantro relish, soy-yuzu mayo, and wild arugula, all forced to share one crusty Acme roll.

Readers love this ramen for its deep pork bone flavor, and the use of shredded pork instead of the usual sliced chunks.

It's all about the carnitas here, in regular and super tacos. One reader digs the sauce too: "Their green salsa in the squeeze bottle is the best. I eat every bite with it ..."

Finger-licking, lip-smacking, crispy and succulent—choose your own adjective. Then let the chicken do the talking.

A neighborhood favorite for 30 years, Breakfast at Tiffany's makes deliriously addictive hashbrowns, like the "Stella by Starlight" with cheddar and jack cheeses, green chile, bacon, tomato and sour cream on top. Good luck with that.