Guy Fieri samples traditional Hawaiian dishes, like laulau stew, at a general store on the island of Oahu. He then heads to Chicago for a taste of Sicilian sandwiches made from scratch, before indulging in French toast with a twist at an underground cafe in Hernando, Miss.
Guy hits a gold mine of surf and turf in a Memphis-style barbecue joint located in Horn Lake, Mississippi. This joint is putting the championship touch on ribs, cheese fritters, and burgers with pork rinds. Also, in Kaneohe, Oahu, the poke palace is serving up over 30 flavors of fresh fish, including tuna and octopus caught by the owner himself.
The host revisits a Baltimore joint for another taste of their signature pit-beef sandwiches. Other stops include a bar turned bistro in Memphis for duck fried rice and Jack Daniel's bread pudding; and a food truck in Haleiwa, Hawaii, for local shrimp and Thai short ribs.
Guy wraps his mouth around a macaroni-and-cheese burger in Somerville, Mass. Also: chorizo-stuffed quahogs from a seafood restaurant in Middletown, R.I.; and hand-pulled noodles from a Filipino-inspired food truck in St. Louis.
A farm-to-table restaurant in Memphis serves meatloaf, catfish and sloppy joes. Also: the owners of an Italian deli in Providence, R.I., prepare meat tortellini from scratch and make their own bresaola.
Guy's travels take him to Narragansett, R.I., where he enjoys clam cakes and strawberry shortcake made from scratch. Later, he visits a St. Louis restaurant known for its cheese fries and duck; and in Boston, the traditional Mexican dish chilaquiles is sampled.
Grilled cheese and a porchetta dish are sampled at a British-style pub in St. Louis. Also: craft-made beers and shrimp-and-grits in Kill Devil Hills, N.C.; and pasta served with littleneck clams in Cranston, R.I.
Restaurants that serve modern twists on traditional food. Included: chile verde with pork in Chesterfield, Mo.; cod cakes and mac and cheese with lobster in Boston; Reuben fritters and Irish meatloaf in Syracuse.