The star item on the menu at Starling Diner is the slow-roasted pot roast. Polenta, potatoes and chuck roast seared in butter are wrapped up in a gravy-topped tortilla to make one tantalizing dish that Guy calls a “power bomb of flavor.” Also try the fluffy scones served with orange honey butter.
Follow Guy’s lead and satisfy your pizza cravings at Pinky G’s. Guy savors the Funky Chicken, which is smothered in basil pesto and topped with marinated chicken breasts, ricotta, red onions, artichoke hearts and mozzarella. Another must-try is The Abe Froman: Spicy sausage is the star of this pie.
Guy swings by Blunch to sample the gourmet sandwiches that have made it a local favorite. Follow Guy’s lead and devour The Bird, whose seasoned chicken breast is accompanied by mozzarella, roasted tomatoes, artichoke aioli and greens nestled on a baguette. For a vegetarian option, try The Provencal.
Rosine’s is a local favorite when it comes to Italian meals. The towering portions of lasagna feature “superrich” layers of ground chuck, red sauce and a creamy mix of cheeses. The minestrone soup is also worth a taste. Guy loves that it includes atypical ingredients like cabbage and shredded beef.
French onion soup may not be what you expect at a sports bar, but that’s exactly what Guy gets at Sidewinders and he calls it “the real deal.” If you are looking for more-traditional bar food, opt for the "S"idewinder Pretzel, which you can get stuffed with mozzarella, pepperoni or jalapenos.
Monterey’s Fish House is all about fresh seafood. Guy feasts on oak-grilled oysters, which are slathered with butter and garlic, then served with a spicy cocktail sauce. He follows them up with the Sicilian Holiday Pasta, which features housemade linguini dressed up with seasonal fish and seafood.
The chef at Sabroso! decorated the menu with his mom’s recipes from Mexico, so you know you are going to taste true homestyle cooking here. Both the Chamorro plate and the pork tamale (which Guy praises for having the perfect masa-to-pork ratio) deliver Mexican flavor with a Californian twist.
Situated in one of San Diego's 24-hour neighborhoods, Crest Cafe serves up outrageous comfort food for both morning (creme brulee French toast) and night. One bite of the signature Butter burger, and Guy's fingers weren't dry for long: "This is a level of juice you haven't seen before."
At this hot dog dive, Chef Perry Cuda is topping wieners with some unusual choices like bananas and peanut butter. Guy enjoyed the Frank Cuda, a dog topped with chili, blue cheese slaw, applewood bacon, cheese and crispy onions. Locals recommend the sweet tea-marinated, fried pork chop sandwich.
Using his world travels as inspiration, David Ford opened YJ's Snackbar as a way to pay homage to his favorite worldly dishes. Guy devoured each culinary adventure, from the North African lamb kebabs to the Turkish stuffed figs. Here, every dish is different and so is each day's menu.
Woodyard had been supplying wood to Kansas City BBQ restaurants since 1913, when in 2005, owner Frank Schloegel decided that if it's good enough for everybody else, he'd start cooking on it, too. Now the Smoked Chicken and BurntEnds Sandwich are local faves, and Guy calls the Pork Ribs "a knockout."
Don't expect to find any shredders, slicers or food processors at the Wienery in Minneapolis — chef and owner Pat Starr hand-cuts everything by himself, even the fries. Guy gave his thumbs-up to the Italian Combo, which includes Italian sausage, roast beef, cheese and habanero peppers.
Since 1939, White Palace Grill has been open 365 days a year, making it a Chicago landmark. Even with a 24/7 routine, owner George Liakopoulos insists on a menu that's 99-percent scratch made. Guy loved the service and the homemade biscuits and gravy. The veal parmesan? That's "the real deal."
What was once a train station is now a neighborhood joint doing everything from scratch, including pimento cheese and fresh-from-the-oven country-style bread. Guy could really tell the difference, especially with the juicy Big Brown Burger made with beef, ham, bacon and a creamy Mornay cheese sauce.
Since opening in 1929 inside a railroad car, Virginia Diner has become a destination for classic melt-in-your-mouth Southern cuisine, including Guy's favorite: collard greens. To finish your meal, don't leave without ordering the Peanut Pie. This is The Peanut Capital of the World, after all.
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.