Guy Fieri visits a dive bar in Astoria, N.Y., where slow-roasted lamb ribs are served with fresh tzatziki. Other stops include a third-generation Italian eatery in Geyersville, Cal.; and an Indianapolis restaurant serving tomato bonbons.
Guy Fieri visits a fusion eatery in San Francisco that serves Korean spicy-pork burritos with homemade kimchee. Other stops include a Mexican joint in Indianapolis; and a Belizean restaurant in Chicago.
Barbecue foods with a twist are spotlighted across the country. Included: a 60-year-old drive-in spices up burgers and brisket with Thai heat in San Antonio; a Native American joint in Denver serves blueberry BBQ ribs; Texas hash is made at a decades-old general store in St. Petersburg, Fla.
Southern favorites are sampled all over the country. Included: Po'boys are served at a San Francisco whiskey bar; homemade peach cobbler and gumbo with cornbread are dished up in Denver; and a Cuban eatery in Bradenton, Fla., prepares a classic holiday roast stuffed with chorizo.
Guy Fieri samples shiitake-mushroom empanadas and flautas with homemade queso fresco at a Mexican joint in Chicago; New Orleans favorites, like jambalaya and blackened catfish, in Mooresville, Ind.; at meat loaf with homemade demi-glace in Tampa Bay, Fla.
Latin eateries in Chicago, San Antonio and Queens, N.Y., are visited. Featured eats include pepito sandwiches with steak and black beans; a modern take on Mexican empanadas; and al pastor tacos on homemade masa tortillas.
The host eats pfannkuchen and bacon-filled waffles for breakfast in San Antonio. For lunch, he heads to Tampa Bay for a taste of Mexican street food served out of a bus. And he hits a popular seafood joint in Virginia beach for dinner.
Stops include a Polish eatery in Detroit for goulash and Hungarian pancakes; a café in Virginia Beach for homemade favorites, including chicken-salad sandwiches and beef tenderloin; and an innovative diner in Vancouver for pulled pork with slaw.