Antoni Porowski's Global Plate: The Queer Eye Chef Dishes on the Meals He Still Dreams About

Antoni Porowski: The "Grandma Rule" to Unforgettable Global Eats

Whenever Netflix'sQueer Eyefood and wine expert, Antoni Porowski, touches down in an unfamiliar locale, his culinary compass points towards a very specific beacon: a grandma. "I go with the vibe," Porowski explains, a philosophy that leads him to tiny, unassuming restaurants. "If it's a little restaurant with six tables and you see a grandma back there cooking, it's probably going to be damn good."

For Porowski, food isn't just sustenance; it's the heart of his constant travels. "I arrive in a city, and the first thing I want is a shower, and the second thing is a bite. My entire schedule usually rotates around my meals, and then I have free time in between to get lost and explore." This deep-seated passion is the driving force behind his new National Geographic docuseries,Best of the World with Antoni Porowski, now streaming on Disney+ and Hulu. In this series, Antoni dives into the vibrant cultures of London, New York, Paris, and Mexico City, demonstrating that food is a powerful lens through which to understand people, history, and what makes a place tick. From wrestling a lucha libre champion and sharing tacos, to uncovering hidden gems,the Queer Eye chef dishes on the meals he still dreams about.

Antoni's Insider Guide: Finding Culinary Gold

Having honed his palate as the beloved food expert onQueer Eyeand host of shows likeEasy-Bake Battle, Porowski has developed savvy strategies for sniffing out exceptional dining experiences. While he values personal recommendations and even dips into his "extremely chaotic archived collection of Instagram posts," he finds true joy in independent discovery. "The best experiences are ones I've discovered on my own, just walking down the street. I'm looking for a place that has some soul, a place that's busy. I like to go where the locals go."

A World of Flavor: Antoni's Most Cherished Meals

Maine, USA: The Quintessential Lobster Roll at The Clam Shack

When summer beckons, Porowski's thoughts drift to the serene shores of Maine. Amidst the many lobster shacks, one stands out: The Clam Shack in Kennebunk. "They have maybe my single most favourite lobster roll," he raves. It's a masterpiece of simplicity: half a lobster, perfectly nestled in a sweet potato bun, cooked in ocean water for that exquisite salty finish. The experience is elevated by the setting – enjoying it right on the water, watching fishing boats glide by. A memorable five-hour drive from NYC with his dog, Neon (a known lobster aficionado), and friends solidified this seasonal delight as a must-visit. The perfect follow-up? A basket overflowing with wild Maine blueberries, eaten until sunset.

Montreal, Canada: A Vibrant Culinary Mosaic

Beyond its famous poutine, Porowski champions his home city of Montreal as a culinary powerhouse. "For food, Montreal is an excellent city. It's a diverse, multicultural environment, where you're exposed to so many different ethnicities," he notes, celebrating its rich and varied gastronomic landscape.

Warsaw, Poland: Hand-Chopped Steak Tartare at Stary Dom

A family trip to Poland with his father and partner, Zach, introduced a revelation: Polish steak tartare. At Stary Dom in Warsaw, an old-school, folkloric restaurant adorned with thick oak carvings, he discovered a version that "just melts." Hand-chopped, not ground, served with generous egg yolk, horseradish, and pickles, it's a dish Porowski believes Poles truly excel at. For Zach, it was the perfect introduction to Polish cuisine, and for Antoni's father, a cherished classic.

Mexico City, Mexico: Rosetta's Unforgettable Culinary Art

FilmingBest of the Worldled Porowski to Mexico City, where Chef Elena Reygadas's Rosetta and its nearby bakery, Panadería de Rosetta, delivered a sensational "twofer." A guava roll from the bakery was described as "one of the most beautiful pastries I've ever had... flawless." His obsession continued at Rosetta itself, where tamales withhuitlacoche(corn fungus) proved so incredible that he, a self-proclaimed "not a repeat offender," returned for three more meals. The standout, however, was a rosemary ice cream with an herb salad – a dessert both refreshing and deeply satisfying.

Paris, France: Elegant Simplicity at Hôtel de Crillon

A whirlwind Fashion Week trip to Paris allowed for just one meal, a breakfast at the opulent Hôtel de Crillon. Soft scrambled eggs, delicately smoked salmon, and a perfect croissant formed a memorable trio. Porowski recalls the eggs as "the most perfectly executed soft scramble I've ever had – almost like a porridge," and the salmon so delicate it melted on the tongue. Enjoyed in a dark, cozy lounge adorned with lush velvet, the meal was a symphony of textures and flavors. Two years later, filming at the same hotel brought an eerie discovery: the piano room where Marie Antoinette once took lessons, directly overlooking the spot where she was guillotined.

Mykonos, Greece: Kiki's Tavern's Legendary Pork Chop

On the Greek island of Mykonos, hidden within the beautiful cove of Agios Sostis, lies Kiki's Tavern – a charmingly ramshackle, cash-only spot with no reservations and a long wait list (perfect for a swim while you wait). Here, Vasilis, the one-man show, prepares daily salads and grilled delights. Porowski, a seafood lover in Greece, was captivated by a "juiciest, fattest pork chop" Vasilis slathered with honey water. The result? "Perfectly pink on the inside, juicy as hell, with a caramelised crust on the outside. It was one of the best bites I've ever had in my life."

Emilia-Romagna, Italy: Faraona alla Creta with Justin Theroux

During filming forNo Taste Like Homein Italy's Emilia-Romagna region, Porowski shared an extraordinary meal with actor Justin Theroux at Locanda del Falco, a hotel nestled in the Piacenza hills. Their discovery wasfaraona alla creta– guinea fowl cooked in clay, stuffed with figs and lardo. This rich, flavorful dish was so outstanding that their group of five ordered two. Porowski credits Theroux, a fellow food enthusiast, for a brilliant Italian hack: pairing the finest Parmigiano Reggiano with a delicate drizzle of the best balsamic vinegar. "I came back with two bottles that lasted me less than a month because I consumed it all," he confesses.

The Flavorful Journey Continues

From rustic taverns to elegant hotels, Antoni Porowski's culinary adventures are a testament to the power of food as a universal language. Each unforgettable meal is more than just a dish; it's a story, a connection, and a cherished memory.

This article is part of BBC Travel's The SpeciaList series, offering expert insights into global destinations.