Business partners Nikki Berglund and Chef Ryan Nitschke, owners of Sol Ave. Kitchen, are dedicated to serving Happy Food: globally and thoughtfully inspired street food with a Midwest twist to make you feel good. Sol Ave. Kitchen is unique because it uses locally sourced ingredients from area farmers with the intention of serving high quality food from scratch in a fast casual environment.
Daily Clean Food & Drink prepares their food and drinks using fresh, local and organic ingredients. They have dishes that are vegan, vegetarian, gluten free and keto, amongst other options. They believe that what goes in food and where it comes from matters to the environment, your community, and to your health.
Two friends, with more than thirty years of combined food experience, set out to change the culture of great dining in Fairbanks. Salty's offers homemade food, brunch, a bar and cozy ambience.
Jazz Bistro on 4th specializes in Cuban and Latin cuisine and feature Afro Cuban and Latin live jazz performances.
The Little Jewel of New Orleans provides popular dishes based on the rich and varied culinary traditions of the City of New Orleans. They pride themselves on authenticity, as demonstrated by all of their sausages, cooking meats, baked goods, desserts and dressings made in-house. The Little Jewel of New Orleans also hosts a Southern market and delicatessen, which makes available many of the popular as well as "harder to find" items from Louisiana (and the South in general), while offering everyday convenience items to the public at large.
Herbie's has been a part of the Keys dining scene since the 1940's, making it the oldest continually operated restaurant in Marathon! Originally named Maggie's Chowder House, it operated until the Konrath family purchased in the the 1950's, and was renamed Fishnet's Bar and Chowder House. In the 1960's with new owner's, it was donned Herbie's. Fast-forward to 2014 and we have the Herbie's of today. Owners Peter and Shirley Demaras have combined their experience in the culinary arts as well as their knowledge of craft beer, and brought back true scratch cooking sure to please whatever your palatial needs are.
Rustica boasts a cozy neighborhood atmosphere in the historic 1898 Kassenborg Block building. The Eatery features rustic ambiance with exposed brick creating a warm, comfortable dining experience. Executive Chef Micah Leitel is dedicated to offering high quality, seasonally focused products and executes the diverse menu based on traditional American fare with European influences.
Feed your senses with a trip to the only gourmet latin street food in town: Cholo Soy Cocina. Borrowing an Ecuadorian slang term for the country’s indigenous people, “Cholo” also means “mixed or ghetto.” It’s a name that reflects an original Latin -American fusion food experience that begins before your first delicious bite.
When it comes to Peruvian food, nobody does it like this Florida joint. Brothers Javier and Marco Rondon serve traditional street sandwiches along with an array of authentic dishes that highlight their cultural pride. Their Chicharron Pork Belly Sandwich draws in crowds with its pillowy homemade roll, juicy pork belly and dynamite fire sauce that’s made with rocoto and limo peppers. A layer of sweet potato slices and pickled red onions add the perfect amount of sweet, savory and tangy flavors. “This is fantastic,” Guy said as he tried the dish. “You want to eat more. You want to eat the one that the person next to you has not finished yet.”
Self-taught chefs Kaitlin Wines and Ryan Elmore created this soulful Eastern European food spot as an homage to Kaitlin’s “mom mom,” or grandma. This Philly joint boasts a scratch-made menu with a mix of traditional Polish dishes and new generation flavors. Their Philly Cheesesteak Pierogis are a perfect example of this unique fusion as they are made with a homemade traditional pierogi dough, stuffed with tender ribeye and served with tangy sour cream, caramelized onions and black pepper ketchup. “It's silky, luxurious melts in your mouth,” said Guy. “It's absolutely wrecking regular cheesesteaks for me right now.”
Chefs Robby Bushman and Anthony Hoff are knocking out dynamite food in this Mexican joint, and its location might surprise you. Nestled within a gas station, the food at this restaurant is definitely worth the wait. Guy especially liked the Citrus Pork Quesadilla, which includes tender pork that’s been marinated in lime juice and fresh Florida orange juice and coated with a homemade chipotle, garlic and adobo sauce. “That quesadilla right there is gangster,” he said. “The pork’s dynamite. The cheese is super creamy, super melty.”
When high school buddies Brandon Herz and Alan Kasin started this funky college town joint, they set out to build a place that everybody loves to go. Besides being a great spot for drinking and dancing, the food at Pounds packs some serious flavor. Guy couldn’t get enough of the BBQ Porker, a loaded mac and cheese dish topped with tender, juicy pulled pork and covered with homemade barbecue sauce and jalapenos. “The pork is delicious and not dried out,” he said, “and the real kicker to the whole thing is the diced jalapenos. Little bit of the acidity, a little bit of the heat.”
This Philadelphia joint is the perfect place to find good, fast and healthy food. Chef Josh Bullock mashes up creativity, local farm-fresh foods and a healthy attitude with his flavorful dishes that are completely allergen-free and health-conscious, like their Whiskey Cola Chicken with Beets and Sweets. The tender chicken is doused in a sweet and tangy sauce and is served with a side of garlicky greens. “Scratch-made, creative, eclectic," Guy said. "It’s real-deal, man.”
There’s always something new and delicious to try at this sandwich joint, and the Woodrow’s Whiz Wit is just one example. Chef and owner Kevin Kramer adds his own twist on the classic Philly cheesesteak with his homemade cherry pepper mayo. “The cherry pepper mayo has a little bit of acidity,” Guy said, “which is really key and essential.” Cheesesteak veterans and newbies alike will also fall for the homemade whiz, which is a creamy cheese sauce that’s traditionally served on top of the shaved beef. Kevin’s take on whiz features four different types of cheese and sliced truffle, and its flavors impressed Guy. “It takes cheesesteak to another level!”
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.