The Linc, New York

At first glance, shrimp pappardelle and fried Oreos don't seem like they belong on the same menu. But executive chef Jonathan Lemon specializes in these culinary surprises, building The Linc's menu from a variety of unexpected combinations.

"The Linc is contemporary, modern American," said Lemon in an interview with CBS 2's Tony Tantillo. "It's comfort food, diner food, fine dining all rolled into one." For his part, Tantillo praised the tuna tartare's spice and called the buttermilk fried chicken with red-velvet waffles "a great twist on a southern classic." Upscale components, such as lamb and smoked tomato chutney, transform into American staples such as meatloaf, winning over palates with updated but homestyle flavors.

In addition to dinner entrees, The Linc dishes up a variety of sandwiches, and brunch is served every day of the week. Even dinnertime diners have a few all-day breakfast specialties to choose from as they squint at the bejeweled chandelier (ensconced in modern, wrought-iron hoops) and pretend it's the sunrise outside their window or an early-morning fire in the building next door.