Peruvians and Chicagoans both head to Taste of Peru in Chicago for authentic chicken tamales, Anticuchos (beef heart kebabs) and Guy's favorite: Lomo Saltado. Along with succulent fried beef, onions and tomatoes, this dish adds french fries, making it what Guy calls "right on-point goodness."
Where can you "eat while you shop and shop while you eat"? At this Russian comfort food eatery, of course! Chef Irina Pavlova, a Russian native, served Guy potato pancakes with meat inside, which he described as "crispy, creamy and salty." Customers also enjoy the cabbage rolls and Russian sweets.
In the case of Derek Boone and Dustin Craighead, ignorance was bliss when they first chose to open Swagger Fine Spirits & Food. Neither had any restaurant experience but Guy couldn't tell. Their monstrous Suribachi Burger redefines burgers with its tempura-battered, deep-fried beef patty.
Guy made his first bagel thanks to Surrey's Cafe & Juice Bar. All the bagels at Surrey's are handmade and go great with handmade lox or one of Surrey’s fresh-squeezed juices. But they've got the New Orleans classics too. How about boudin hash packed with savory andouille?
At Southern Soul Barbeque they like their ribs sweet, and they mean sweet. Guy learned firsthand what this meant: Each rib gets coated in brown sugar and tupelo honey. The result is super tender ribs and pulled pork with a unique woody smokiness.
This authentic Puerto Rican comfort food restaurant is channeling the flavors of the Caribbean. Guy was won over by the Pastelon de Carne, a hearty dish that locals liken to lasagna. Ground beef is seasoned with adobo, then studded with olives and layered over a base of sweet plantains. And don’t sleep on the bistec sandwich that comes stuffed with melty Swiss cheese, tender sirloin, grilled onions and avocado slices. “That’s like [a] Puerto Rican-Cuban-Philly cheesesteak,” Guy declared.
As a lifelong foodie, Mark Bee offers more than just the standard diner fare at his joint. Guy was left impressed by menu items such as duck confit spring rolls and pulled pork empanadas. “That is an orchestra right there; that’s a medley of just great flavor,” Guy said of the empanadas. They start with fresh ham, which is cooked down with a mix of chili powders and spices, then shredded and layered with sweet potatoes; they're finished in a fried dough pocket slicked with a chipotle-honey glaze.
Paul and Kathy Shields are cooking and baking up some fresh and delicious meals. Guy thought the turkey pasilla fritters made with free-range turkey meat and served with a side of quinoa mango salad were outstanding. Locals favor the chicken Marsala.
Rutt’s is the go-to place for Hawaiian food in Los Angeles. Guy recommends the Hawaiian Royale with its tasty mix of teriyaki beef and scrambled eggs. Another pick is the Lau Lau plate: a flavorful blend of pork and butterfish wrapped in taro leaves. Locals love the large portions and value prices.
Not only is Ruth's Diner almost 90 years old, but it's also home to "biscuit-baking bad boy" Ines Monreal, who has made nearly 3 million biscuits (including some blindfolded). Guy devoured the fluffy biscuits. Meanwhile, locals love Ruth's braised chicken and deep-fried mac and cheese.
Rudy's is all about creating a welcoming environment where "all walks of life" can feel at home. So far, they haven't failed, with a 20-burger menu and classic breakfast specials. For what Guy might call a hunch-worthy bite, try The Monster Chili Cheeseburger with two patties and scratch-made chili.
At Rocco's, the Italian food is made from scratch, following Chef Don Dial's grandpa's recipes. The deep and sweet flavors in the Bolognese sauce were "killer" according to Guy. He also enjoyed the "super tender" chicken piccata. The house favorite is the linguini with clams and white sauce.
Visitors to Roberto's Authentic Mexican Food come back saying they serve "true Mexican food." Guy experienced firsthand the killer green chile sauce used for everything from the juicy tacos al pastor made with pork and pineapple to the chimichanga burritos. Guy asked to be a chimichanga ambassador.
At this upscale diner, Chef Michael Patrick is reinventing Southern comfort food. The savory chorizo meatloaf juxtaposed with tangy green tomato gravy tantalized Guy's taste buds, while the lobster pronto pups had a light batter and perfectly tender meat.
At this eatery, the special is comfort food with flair. Guy is a fan of the jalapeno pesto flank steak sandwich with sauteed bell peppers and Jack cheese. The brined and smoked pork chops with homemade apple sauce, potato pancakes and sour cream also receive rave reviews.
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.