First-season highlights of the series in which chef Ludo Lefebvre and his wife, Krissy, travel the U.S. reworking traditional regional cuisine and establishing pop-up restaurants using local ingredients.
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Ludo and Krissy travel to California to revamp Redondo Beach's Casa Pulido, which they turn into a fusion of Pacific Ocean seafood and Mexican fare.
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A revamp of a North Carolina barbecue restaurant in Raleigh includes recipes that use every part of the pig.
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Ludo and Krissy visit Denver and go to work on a hot-dog vendor's new restaurant, where Ludo decides on a menu of wild-game dishes.
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Ludo and Krissy travel to a lunch spot in Mobile, Ala., where the Gulf Coast's seafood industry is recovering from a devastating oil spill. The two restaurateurs must deal with an inexperienced staff and an inadequate kitchen.
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Ludo and Krissy visit Big Mama's Kitchen in Omaha, where they attempt to jazz up the menu with their version of soul food, which isn't exactly music to the ears of owner Patricia "Big Mama" Barron and her daughter Gladys.
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Renowned French chef Ludo Lefebvre and his wife travel the U.S. reworking traditional regional cuisines and establishing pop-up restaurants. In the premiere episode, the pair head to Sante Fe, where they dabble in Southwestern food staples and help a restaurant owner who inherited her father's place, but not his talent in the kitchen.
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