Tomato Caprese with Fresh Burrata

Chef Dennis loves to start his meal with a nice appetizer and the Tomato Caprese with Fresh Burrata is his go-to. It’s still fresh and not overly heavy, so you’re ready for the main course. “This is the kind of starter I look for because it shows the power of simple ingredients handled with care,” he says. “The burrata is rich and creamy, the tomatoes bring freshness and acidity, and together they create a clean, balanced bite that wakes up your palate.”

Italian Classics Trio

With so many great options on the menu, the Italian Classics Trio is the ideal choice. You can enjoy chicken Parmesan, lasagne & fettuccine alfredo at once. “I always enjoy a dish that lets you sample a few favorites at once,” says Chef Dennis. “It’s a well-rounded plate of comfort, giving you different textures and sauces that showcase the heart of Italian-American cooking.”

Lobster Ravioli

Lobster ravioli pairs nicely with a good wine and feels like a special-occasion dish that’s still comforting and approachable—a rare mix of luxury and familiarity. “When done right, lobster ravioli should feel indulgent without being heavy, and this one delivers,” Chef Dennis explains. “The filling has a subtle sweetness, and the sauce complements it without overpowering the delicate seafood.”

Chicken Marsala

Chicken Marsala is flavorful, and a little bit fancy without being complicated–the kind of dish that feels both comforting and elevated at the same time. Chef Dennis highly recommends the version at Carrabba’s Italian Grill. “This is a classic that depends on depth of flavor, and Carrabba’s does a solid job here,” he says. “The Marsala wine sauce, combined with mushrooms, creates that rich, savory profile you want in every bite.”

Cannoli Cake for Two

Cannoli Cake for Two is the perfect way to end an unforgettable meal. “It’s a smart, shareable take on a traditional favorite,” says Chef Dennis. “You still get those familiar cannoli flavors of creamy ricotta and a hint of sweetness, but in a more indulgent, layered dessert that’s perfect to end the meal.”

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Red Lobster’s Chocolate Wave

Red Lobster is making a major comeback. After facing significant financial struggles, the company is finding its footing again—and fans couldn’t be more excited. The renewed buzz isn’t just coming from loyal customers, either. Red Lobster is also earning praise from culinary pros, including top chocolatiers, for its standout menu items like the Chocolate Wave dessert, which Christian Paul Headley, Chocolatier & Founder of Christian Paul Chocolatier, is obsessed with. “The first time I tried this dessert was with my family, I was about 7 or 8 years old and my parents ordered the chocolate wave cake for me,” he explains. “I remember the server bringing out this huge piece of chocolate cake layered with chocolate icing and covered in mini chocolate chips. It was rich, decadent and fluffy all at the same time.”

Ocean Prime’s Ten Layer Carrot Cake

For an upscale dining experience, Ocean Prime always delivers. The chain combines steakhouse luxury, seafood quality and consistent service—making it a go-to for nights when you want something a little more elevated. For a showstopping dessert, the Ten Layer Carrot Cake is Instagram-worthy and delicious. “It’s perfectly spiced, full of the creamiest icing layers, yes, ten layers,” says Corrie Duffy, chef and food blogger at Corrie Cooks. “Eating this cake feels special in itself,” he says.

RELATED: 7 Best Desserts at Costco Arriving This Week

Maggiano’s Little Italy’s Tiramisu

For classic, comforting Italian-American food in a polished, yet relaxed setting, Maggiano’s Little Italy is the place to go. According to Dennis Littley, Chef and Culinary Expert at Ask Chef Dennis, the tiramisu is a must-try. “Tiramisu should be light, creamy, and balanced between espresso and cocoa, and Maggiano’s version hits those notes beautifully,” he explains. “It’s the perfect finish to a big Italian meal without feeling too heavy.”

The Cheesecake Factory’s Cheesecakes

The Cheesecake Factory is an obvious choice, but for a good reason. The chain has a nice variety of options that wow!”Their cheesecakes have a great creamy texture, and with so many options (over thirty) like the classic New York-style and the rich Oreo Dream Extreme, there’s a flavor for everyone,” says Rena Awada, Owner, Head Chef, Food Blogger and Content Creator at Healthy Fitness Meals. “Each slice is a decadent experience with perfectly crisp crusts and smooth fillings.”

Fogo de Chão’s Cheesecake Brûlée

With its all-you-can-eat model, it’s hard to save room for dessert at Fogo de Chão, but the Cheesecake Brûlée is worth it. “If you want to end your dinner on a sweet note, go for the cheesecake brulee…. You’ll be glad you did,” says Dennis Littley, Chef and Culinary Expert at Ask Chef Dennis.

Yard House’s Bread Pudding

Known for its expansive menu and great beer selection, Yard House is a place to go for happy hour, a good casual meal and dessert. The Bread Pudding with Crème Anglaise is amazing, according to Dennis Littley, chef and culinary expert at Ask Chef Dennis. “Yard House’s version is special because of the vanilla bean and caramel sauces topped with vanilla ice cream and powdered sugar that’s worth its 810 calories,” he says. “The texture is soft but structured, so each bite feels indulgent yet balanced.”

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But not every margarita lives up to the hype. While some lean too sugary or rely on pre-made mixes, others strike that perfect balance of fresh lime, quality tequila, and just the right touch of sweetness. To find the best ones, Eat This, Not That! turned to Sanwar Mal Khokhar, Mixologist & Beverage Program Leader, Sanjh Restaurant & Bar, Irving, Texas, who shared the top four chains that serve worthy margaritas.

What Makes a Great Margarita

Drinks these days are pricey, and if you’re going to spend your hard-earned money on a cocktail, it should be worth it. Here are the key things that take a margarita from mediocre to excellent.

According to Khokhar, “A great margarita lives or dies on three basic things: a good, clean tequila, fresh lime juice and balance.” He explains, “When someone puts a sour mix in the margarita, the drink is dead. Margarita requires a good blanco and reposado tequila, fresh lime juice and a sweetener that does not overpower the rest of the ingredients.” Khokhar adds, “Another important thing is the salt rim. It is not just to make the drink presentable; it also serves to cut the harshness of tequila and the sharpness of fresh lime. When all these things are lined up, the margarita will be the best.”

Chili’s Grill & Bar

Chili’s Grill & Bar has been around for years and is experiencing a resurgence in popularity. There are tons of social media videos circulating showing off a great meal for a good value–with fast food prices soaring, you can spend the same amount, but for a quality sit-down meal. In addition to a solid meal, Chili’s also serves good drinks, like the Presidente Margarita, which is Khokhar’s favorite.

“It has Patron silver, grand mariner and fresh lime juice,” he explains. “It is consistent and served always at the right temperature and for the high volume they do across thousands of locations around the country, that kind of quality control is genuinely hard to pull off,” he points out.  “The Presidente Margarita is the drink that made a generation of casual diners realize a margarita could actually taste like something.”

On The Border

One of the many appeals about On The Border is that the chain offers familiar, crowd-pleasing dishes—fajitas, enchiladas, tacos, and queso—served in hearty portions. The premium margaritas compliment any item on the menu and Khokhar says they’re a must-try.

“What makes their margarita is the freedom that they give to the guest to choose their tequila,” he explains. “This is the one thing that most of the restaurant chains completely ignore. Their margaritas are citrus-forward, not overly sweet and they pair beautifully with their food instead of competing with it.”

Texas Roadhouse

Go to Texas Roadhouse any day of the week, and you’ll find a line waiting for a table–it’s always packed. Known for affordable, high-quality steak meals, Texas Roadhouse delivers in many ways, including its legendary margaritas.

“Frozen margaritas can have a bad reputation for being too sugary or not strong enough, but Texas Roadhouse proves that theory wrong,” says Khokhar. He shares, “Few chain restaurants have the best frozen margaritas without fake lime, powder or premix, and that is the key behind a good frozen margarita.” He adds, “For a steakhouse chain, the bar program always plays a very important role, and Texas Roadhouse does justice with their drinks, especially margaritas.”

Applebee’s Neighborhood Grill + Bar

Applebee’s is beloved for a few simple reasons: it’s easy, familiar and reliably satisfying. The chain is also a great value–you can usually find limited-time offers and free or discounted appetizers. It’s a go-to spot for Khokhar when he’s craving a good margarita.

“Applebee’s does one of the best seasonal margaritas I’ve had over the past couple of years,” he says. Their main focus is also on using fresh lime juice. The classic margarita on a specific price point has gained attention.” He adds, “The margaritas are fulfilling and at a great price point.  Sometimes that is exactly what the guest needs: a quality margarita within a price limit. Their Dollarita margarita is also getting some real attention.”

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ShackBurger

The ShackBurger is the perfect example of simple food done exceptionally well. “This is where Shake Shack really proves its point,” says Chef Dennis. “A well-seared patty, fresh toppings, and that signature ShackSauce come together in a burger that’s simple, flavorful, and consistently satisfying.”

Shack Stack

The Shack Stack pairs a juicy ShackBurger with a crispy fried Portobello mushroom “ShroomBurger” stuffed with melted cheese. This mix of beef and mushrooms creates a flavor and texture contrast—savory, juicy, creamy, and crunchy all at once. Chef Dennis raves about it. “Now this is a burger with a little extra attitude,” he says. “Pairing a juicy beef patty with a crispy fried portobello mushroom filled with melted cheese adds both texture and richness, giving you a bite that’s indulgent but still balanced.”

Chicken Shack

The Chicken Shack is a crispy, flavorful alternative to their classic burgers while still delivering that signature Shake Shack quality. It’s another favorite for Chef Dennis. “A good fried chicken sandwich comes down to crunch and seasoning, and this one delivers,” he explains. “The chicken is crispy on the outside, juicy on the inside, with a bright, herb-forward mayo that lifts the whole sandwich.”

Cheese Fries

You can’t have a burger or chicken sandwich without fries and Chef Dennis highly recommends the cheese fries. “These are all about comfort,” he says. “Crispy crinkle-cut fries smothered in a creamy cheese sauce—it’s simple, but when done right, it hits every time.”

Tiramisu Shake

Besides great food, Shake Shack is famous for its shakes and Chef Dennis is all about the Tiramisu Shake. “This is a fun, creative (and seasonal) twist that I can appreciate,” he says. “You get those familiar coffee and cream notes from a classic tiramisu, blended into a rich shake that feels both nostalgic and just a little indulgent.”

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Mary’s Free Range Chicken

Mary’s Free Range Chicken has a standout flavor, aligns with animal welfare values, delivers consistent cooking performance and offers a cleaner, more trustworthy product than many standard grocery‑store options. The brand is Chef Jet’s favorite and he says, “a lot of chefs use this in their restaurants.”

He explains, “This is about as close as you’ll get to restaurant-quality chicken at a grocery store. The texture is firm, not waterlogged, and it actually browns the way it should. You get a clean flavor and it holds up whether you’re roasting, grilling, or cooking at high heat.”

RELATED: The #1 Spot With the Best Chicken-Fried Chicken, According to Butchers

Smart Chicken

Smart Chicken raises its birds with no antibiotics or added hormones, comes from farms with higher welfare standards, and delivers consistently juicy, flavorful meat that cooks reliably in a variety of dishes. Its clean ingredients and ethical practices give shoppers confidence while making meal prep easy.

“This is a solid, reliable option that works across the board,” says Chef Jet. “It has a clean flavor and performs well in just about any application. Think of it as a dependable everyday chicken that won’t let you down.”

D’Artagnan Chicken

D’Artagnan Chicken is high‑end, humanely raised poultry with rich, full flavor and excellent texture — qualities that appeal to home cooks and chefs alike.

According to Chef Jet, “This one has a bit more depth and richness than your average bird.” He explains, “The texture is tighter and the flavor stands out more on its own. It’s great when the chicken is meant to be the star of the dish.”

H-E-B Chicken

H-E-B is one of the greatest grocery store experiences. From its friendly customer service to its incredible product selection, the Texas-based store deserves the high praise it receives.

“If you’re in Texas, this is one of the best grocery store birds you can get,” Chef Jet says. “It’s fresh, consistent, and priced right for everyday cooking. It handles everything well—from weeknight meals to bigger prep—and gives you solid results without overthinking it.”

Tyson Chicken

Tyson Chicken is a go-to for many households. It’s been a trusted brand for decades and Chef Jet reminds us that it’s not the ingredient alone, but the hands—and heart—behind it that make the magic happen.

“Tyson is widely available and reliable, which matters,” he says. “It’s not a boutique product, but it’s consistent and gets the job done. If you know your technique—seasoning, heat, timing—you can still turn this into a great dish.”

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Nueske’s Applewood Smoked Bacon

Chef Jet has been cooking with award-winning Nueske’s Applewood Smoked Bacon for over 15 years and loves its variety.

“This is one of the best bacon brands out there, period,” he says. “The balance of smoke, fat, and meat is right where it should be, and it cooks clean without burning. You get great texture and flavor every time.”

Benton’s Bacon

Benton’s Bacon is a brand prized by chefs for its flavor and craftsmanship.

“It’s big, bold, and smoky,” says Chef Jet. “This is bacon with a real personality. It’s intense, so you don’t need much, but it can completely transform a dish.”

Wright Brand Thick Cut Bacon

Wright Brand Thick Cut Bacon is another go-to for Chef Jet because it’s “straightforward and reliable.” He explains, “The thicker cut gives you control over the cook, so you can get it crispy on the outside while keeping some bite. It’s a great all-around option.”

Applegate Naturals Sunday Bacon

For health-conscious shoppers, Chef Jet recommends Applegate Naturals Sunday Bacon. It’s a “cleaner option that still performs well,” he says. “It cooks evenly and holds its shape, which makes it easy to work with. Good choice if you want something a little more conscious without sacrificing function.”

Kirkland Signature Thick Sliced Bacon

Costco shoppers know that the warehouse’s private label, Kirkland Signature, offers high-quality products at competitive prices — and Chef Jet Tila is a fan of its bacon. For a balance of budget and performance, Chef Jet says, “This is one of the best value options out there. The slices are thick, the fat-to-meat ratio is solid, and it cooks consistently in large batches.” He adds, “Whether you’re feeding a crowd or just want something reliable that performs every time, this one delivers.”

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Qdoba

For good food on the go, Qdoba is fast, flavorful, customizable and consistently satisfying, making it a reliable choice when craving a chicken quesadilla. “The nice thing about Qdoba is you can build your own quesadilla right at the counter,” says Chef Corrie. “You pick your own fillings, choose your meat, load up on veggies, and they make it exactly how you want it. The portions are generous, and it comes with sour cream and guacamole on the side at no extra cost.” He adds, “For around $12.00, it’s a solid deal and a great option if you like having control over what goes into your quesadilla.”

Taco Bell

Taco Bell is great any time of day, but for late-night options, it’s hard to find a better spot. The chain’s chicken quesadilla is tasty and easily accessible. “Say what you want about Taco Bell, but no other chain’s quesadilla has inspired fan loyalty like theirs,” Chef Corrie says. He adds, “Dinners know what to expect every time. The chicken is tender, the cheese is melted perfectly, and the tortilla holds everything together well.”

Moe’s Southwest Grill

Moe’s Southwest Grill emphasizes fresh, high-quality ingredients, so the chicken is flavorful and the tortillas are soft and warm. The Chicken Club Quesadilla puts a unique spin on the classic and Chef Corrie raves about it. “The Chicken Club Quesadilla takes everything good about a club sandwich and puts it between two toasted tortillas with lots of melted cheese,” he says. “You can also customize it however you want, add black beans, swap the chicken for steak, throw on some jalapeños,” he explains.  “If you’re not feeling the club version, they also have a build-your-own option with organic tofu or sirloin steak. And chips come free, which is always a win.”

Del Taco

Del Taco is a classic that’s been around forever and doesn’t disappoint with its chicken quesadilla. “Del Taco earned a spot on this list partly because they’re not afraid to experiment,” says Chef Corrie. “Their full-size chicken quesadilla is solid on its own, but fans often take it a step further by ordering it ‘bold’—a customization that adds their signature secret sauce and crinkle-cut fries.” He explains, “It’s not always a standard option for quesadillas, but when it works, it really works. The fries add crunch, the sauce brings extra flavor, and suddenly you’ve got something far more interesting than a typical quesadilla. It’s the kind of creative twist that keeps people coming back.”

El Pollo Loco

While El Pollo Loco is fast-food the chain offers something a little different from typical fast food—especially if you’re into bold flavors and grilled options. It’s one of Chef Corrie’s top spots for chicken quesadillas. “Chicken is at the heart of everything they do, marinated in citrus and spices, then grilled over an open flame,” he says. “That same signature chicken goes into their quesadillas, which is always a good sign. Menu variations can differ by location, but options like chipotle-style or salsa verde–inspired quesadillas highlight the brand’s bold flavors.” He adds, “Both tend to earn praise from customers for their balanced flavor combinations and perfectly melted cheese. If you’re near one, it’s definitely worth a try.”

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The Outlaw Ribeye

For $34.26, diners can enjoy the Outlaw Ribeye that comes with a choice of one side salad. It’s one of Chef Shaiheem’s go-tos. “This is widely considered the king of the menu,” he says. “It is 20 oz—bone-in cut, fire-grilled and seasoned with a smoky char. The bone-in preparation preserves more juice and flavor than the standard boneless ribeye. Chefs and steak aficionados love the heavy marbling, which makes it the most succulent and flavorful bite on the menu.” The Outlaw Ribeye, cooked medium, with potatoes and the smoky, crispy Brussels sprouts, is his personal favorite. “There’s something about the way they use that char seasoning on the bone-in meat that makes it feel less like a chain restaurant and more like a backyard BBQ at the house of someone who actually knows how to work a grill.”

RELATED: 7 LongHorn Steakhouse Cuts Fans Say Are the Best on the Menu

Flo’s Filet

Flo’s Filet is another delicious steak that you can get excited about without worrying about a hefty price tag. For $26.29, you can get a 6-oz filet, a side and salad. “Named after one of the original servers from the 1981 opening, this is their signature center-cut filet mignon. It’s exceptionally lean but manages to stay buttery-soft,” explains Chef Shaiheem. “It’s seasoned with a specific ‘Grill Seasoning’ (heavy on the salt and pepper) and seared on a flat-top to create a consistent crust that contrasts the tender interior.”

Parmesan Crusted Chicken

If you’re in the mood for something other than steak, the Parmesan Crusted Chicken is an excellent choice, according to Chef Shaiheem. “While it’s a steakhouse, this dish has a cult following that rivals the beef,” he says. “It features grilled chicken breasts topped with a creamy parmesan and garlic cheese crust. It’s a “comfort food” masterpiece. The panko-parmesan topping provides a salty, crunchy texture that keeps the chicken underneath juicy. Many diners actually “hack” the menu by asking for this parmesan crust on their steaks or side dishes.”

LongHorn Salmon

For seafood lovers, the LongHorn Salmon has the ideal amount of sauce and is cooked to perfection. “Often cited by dietitians and chefs as the best non-steak entree, this Atlantic salmon is marinated in a secret bourbon-based sauce,” says Chef Shaiheem. “The marinade has a hint of sweetness that caramelizes beautifully on the grill. It’s served over rice pilaf, which soaks up the extra glaze, making it a lighter but still high-protein option.”

Wild West Shrimp

The Wild West Shrimp appetizer is a tasty way to kick off your meal at LongHorn Steakhouse. “These are hand-battered popcorn shrimp tossed with spicy cherry peppers and garlic butter,” Chef Shaiheem explains. “It’s the perfect balance of heat and acid. The pepperoncini cut through the richness of the fried shrimp and butter, making it a bright, addictive start to a heavy meal.”

Renegade Sirloin

Starting at just $16.79, the Renegade Sirloin is one steak that should not be overlooked. According to Ryan Allen, a home chef, food content creator, recipe developer and the founder of Slow Cooker Meals where he focuses on simple, family-friendly slow cooker and weeknight recipes for busy home cooks, it doesn’t disappoint. “While I love several items from LongHorn Steakhouse, my usual order is the Renegade Sirloin with a baked sweet potato and steamed broccoli (and I always ask for my potato without butter),” he says. “And it works. The steak is correctly seasoned and prepared without having to be slathered in sauces to cover up any missteps. That’s food worth eating, since much of the time, we try to solve the problem of what to eat by literally not eating.”

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Omelets are a favorite breakfast staple for a few reasons: they’re customizable, healthy, delicious and filling but not too heavy. While omelets are a popular menu item, some restaurants do them better than others. Texture, ingredients and technique all make a difference. To help avoid an average meal, Eat This, Not That! asked Corrie Duffy, chef and food blogger at Corrie Cooks, to share the top five chains that deliver a craveable omelet.

Another Broken Egg

Another Broken Egg leans into chef-inspired dishes, including creative omelets like the Cajun Shrimp & Crawfish Omelette, and offers a more elevated, sit-down breakfast experience than typical diners or fast-casual spots. “This place feels a little fancy, but in a fun way,” says Chef Corrie. “Their menu has all kinds of creative breakfast dishes you don’t see every day, and their omelets really stand out. It’s one of those spots where everyone at the table finds something they love, and the omelets have that little extra something special.”

Huddle House

Huddle House serves hearty, all-day breakfast and classic comfort food in a welcoming, small-town diner atmosphere. Its affordable, made-to-order meals and often 24-hour availability make it a reliable spot for any meal, at any time. “Their Philly omelet gets mentioned all the time, and for good reason,” says Chef Corrie. “One person I talked to has eaten at some of the best restaurants in the world, Michelin stars, and he told me straight up that the Western omelet he had at Huddle House was one of the best he’s ever had.”  He adds, “Sometimes simple food done really well is hard to beat.”

RELATED: 7 Chain Restaurants Serving the Best Country Breakfasts, According to Breakfast Fans

First Watch

First Watch is all about fresh, made-to-order breakfast and brunch dishes with high-quality ingredients. The growing chain has plenty of healthy options that don’t compromise on flavor and Chef Corrie can’t recommend the omelets enough. “They just know how to do breakfast right,” he says. The omelets are customizable, so you can load them with your favorite vegetables, cheeses, and proteins while still keeping them light, fluffy, and perfectly cooked.”

Original Pancake House

The Original Pancake House’s name says it all–yes, the pancakes are great, but the omelets are the real deal too. “The generous portions and classic flavor combinations, from cheese and vegetables to hearty meats, make them both satisfying and comforting,” says Chef Corrie.

IHOP

IHOP is another go-to chain for pancakes, but the omelets are another fan favorite. “From the wide variety of options to the fresh ingredients used in each omelet, and the customizable choices, IHOP delivers on taste, quality and consistency,” says Chef Corrie.

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Many restaurants default to chicken or eggplant Parmesan, but it hasn’t disappeared; you’re just more likely to find it at traditional or upscale Italian spots rather than everywhere. To find the best spots that serve veal Parmesan, Eat This, Not That! turned to Dennis Littley, Chef and Culinary Expert at Ask Chef Dennis, who shares the top five chains.

What Makes a Great Veal Parmesan

To understand what separates an average dish from one that truly shines, Chef Dennis explains, “A standout veal Parmesan starts with thinly pounded veal cutlets, breaded and cooked until golden and crisp.” He adds, “When topped with bright marinara and melted mozzarella, the dish achieves a perfect balance of crispy texture, rich cheese, and savory tomato flavor.”

RELATED: 7 Foods You Won’t Find In Authentic Italian Restaurants, According to Chefs

Bravo! Italian Kitchen

Bravo! Italian Kitchen hits a middle ground between casual dining and a more upscale Italian experience. It’s known for its “polished casual” atmosphere—think comfortable and family-friendly, but with a slightly elevated feel compared with typical chains.

“Bravo! serves a nicely balanced veal Parmesan with tender veal and a flavorful tomato sauce,” says Chef Dennis. “The melted mozzarella and Parmesan bring everything together for a rich, satisfying plate.”

Carbone’s

Carbone is special because it turns a familiar cuisine—old-school Italian-American “red sauce” food—into a luxury, theatrical dining experience.

“Carbone is known for elevating classic Italian-American dishes, and their veal Parmesan is no exception,” explains Chef Dennis. “The cutlet is thin, crispy, and beautifully balanced with bright tomato sauce and melted cheese.”

Carmine’s Italian Restaurant

Carmine’s Italian Restaurant has a handful of locations in cities like New York, Vegas and Atlantic City. It’s known for its family-style dining format—huge portions meant for sharing—modeled after classic Italian-American gatherings.

“Carmine’s serves their veal Parmesan family-style, staying true to the bold Italian-American tradition the restaurant is known for,” says Chef Dennis. The dish features a large crispy veal cutlet layered with plenty of tomato sauce and melted cheese.”

Rao’s

Rao’s isn’t a chain, but it’s a well-known high-end spot in Miami that blends authentic Italian tradition, rich history, and memorable shared meals that keep diners coming back. A Bone-In Veal Chop Parmesan is offered for $89, and Chef Dennis says it’s worth the splurge.

“The dish features a beautifully crisp veal cutlet layered with vibrant tomato sauce and melted cheese, creating the rich and comforting flavors that have made Rao’s famous.”

Il Mulino

Il Mulino has several locations on the East Coast and Chef Dennis says the Costolette alla Parmigiana is a must-try.

“Il Mulino is known for its refined take on traditional Italian cuisine, and their Veal Parmigiana reflects that attention to detail,” he explains. “The veal is tender and perfectly breaded, paired with a bright tomato sauce and melted mozzarella that highlight the quality of the ingredients while delivering a timeless Italian classic.”

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