Guy Fieri visits a San Francisco dive bar serving double pork chops with apricot relish; a Harvard Square institution in Cambridge, Mass., where the burgers are piled high; and a meat-market-turned-restaurant known for their house-cut steaks in Kemah, Texas.
Guy Fieri tailgates outside an Oakland Raiders game, while chefs from local eateries prepare their specialties, including chicken and waffles; double-chili cheeseburgers; steak sandwiches; and smoked pork chops with applesauce.
Stops include a burger joint in Columbia, S.C., where handmade patties are topped with fried-green tomatoes; a Buffalo diner known for its fresh baked bread; and an eatery in Berkeley, Cal., that puts its own spin on scrapple.
Guy Fieri visits a bait-shop-turned-restaurant that serves homemade Italian favorites in Santa Cruz, Cal.; a Mexican eatery in Cleveland where house-smoked trout is topped with homemade guacamole; and a 42-year-old restaurant in Chaffee, N.Y., where chicken a la king is made from scratch.