Guy's first impression of the Guamanian food from PDX Six Seven One? "Simple, basic and dynamite." The Kelaguen Mannok dish, a cold chicken salad served with titiya (Guamanian flat bread), instantly became a favorite. As for the name? It's a cross between Portland's airport and Guam's zip code.
With "home cooking" in the name, it's no surprise that everything here, from the honey mustard sauce to the sauerkraut, is made by hand. With that handmade attitude, Guy had to drop by for the savory cannoli. Forget about sweet ricotta, these are packed with homemade sausage and provolone cheese.
The signature sour pork Sisig tacos at Senor Sisig have been a hit with Los Angelinos, Filipino-fusion fans and Guy himself, who called these tacos "salty, spicy goodness." If you want to ramp up the spice, make sure to grab a plate of the Buffalo wings glazed with a savory adobo-chipotle sauce.
Be it the rocking chairs out front or the food, The Front Porch is the funky little neighborhood joint with plenty of charm. Guy swung by this South-meets-San Francisco joint and doled out his share of love for the "killer," "outstanding" and "succulent" Dr. Pepper short ribs and shrimp and grits.
The Country Cat enticed Iron Chef winner Brad Farmerie with its home cooking and warm hospitality, but the cast-iron skillet fried chicken and red flannel hash keep him coming back. The shatteringly crisp fried chicken is served with an insane pecan-topped spoon bread that Chef Farmerie calls “layers and layers and layers of delight.” The red flannel hash, is a bright mixture of red beets and corned beef bound with sour cream and seasoned with freshly grated horseradish. The fuchsia mixture is pressed in a hot pan until it is an amalgamation of crispy, crunchy bits and then topped with a fried egg.
Guy also spoke highly of the fried chicken. "It's everything you want fried chicken to be," he said.
Refuge's pastrami sandwich knows no bounds, and for this upscale Bay Area pub, it rivals East Coast legends, as in "OMG" delicious. Hardcore pastrami fans must try the pastrami burger. After one bite, Guy admitted: "You could be a hardcore New Yorker, but nothing will prepare you for that."
Ironwork furnishings round out The Industrial Cafe and Saloon's menu of stick-to-your-ribs comfort food. Guy devoured the chipped beef and pastrami Reuben. As for the corned beef, it's built from the ground up with locally raised cattle, courtesy of Lucky Tough Land Cattle. How's that for fresh?
Show Dogs has scratch-made written all over its rock-out menu. Guy's trip included two showstoppers. First, a fried chicken sandwich that's "like a Pink Floyd concert -- classic." As for the headliner? Try the House Merguez, lamb sausage topped with mission-fig chutney and house-made Dijon mustard.
The Wild Plum is dedicated to organic and sustainable cuisine. Everything here, aside from the ketchup and mustard, is made from scratch. A hit item is the porchetta, which features pork loin stuffed with roasted pork shoulder and then wrapped in bacon and served on a bed of hand-fried potatoes.
Tavern on 2 features a gastropub menu that draws influences from Asian and Mexican cuisine. Guy recommends the pig tails, which are fried and covered in a sticky, spicy Asian sauce. For a unique take on surf and turf, try the “incredibly flavorful” Belly & Sucker, composed of pork belly and octopus.
Nora’s Fish Creek Inn is the place locals flock to for breakfast, lunch and dinner. A favorite is the banana-bread French toast topped with powdered sugar, blueberries and walnuts, which Guy likens to a “breakfast avalanche.” Guy also loves the “super creamy” beef stroganoff with mushroom sauce.
Named after Andy Warhol’s famed art studio, The Factory Gastrobar specializes in comfort food that is seasonal, sustainable, local – and aesthetically pleasing. Guy recommends the open-faced grilled asparagus sandwich and the pig ’n’ grits made with beer-braised, all-natural, organic pulled pork.
While you may not expect good Mexican food in Wyoming, Pica’s will prove you wrong. Guy tries the Sopes de Chicken Tinga: masa boats filled with refried beans and chicken tinga, then topped with lettuce, cheese, tomato, onion, chipotle salsa and sour cream. The pork posole verde is also a must-try.
For Southern Italian cuisine that will “knock your mama out the rocking chair,” Guy heads to Little Napoli. Enjoy the simplicity of the Baked Cannelloni “Tricolore,” with its blend of sauces, or savor the spicy Il Pescatore “Cioppino Rosso,” featuring fresh seafood and just the right amount of heat.
Guy ventures to the Cannery Row Brewing Company for some “high-end bar grub.” Everyone’s favorite is the Parmesan pretzel with beer cheese dip. But you won’t want to miss out on the short rib grilled cheese either, complete with one slice of bread that’s entirely blanketed by provolone.
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.