Red Lion owner Craig Mallinson says true English pubs should serve the long-ignored U.K. staple: Indian food. As Guy learned, Red Lion caters to both cuisines. Try the tasty chicken tikka masala; if you're still craving the British classics, the lamb shepherd's pie is a perfect dish for a cold day.
The Cardenas family has been serving Mexican food 365 days a year since 1965. While their extensive menu offers everything from cochinita pibil to enchiladas suizas, the collection of mouthwatering moles (seven in total) is the signature showcase and a tribute to Mexico's national dish.
A neighborhood diner in the Richmond district of San Francisco, Q Restaurant specializes in "funky, American comfort." Try the Pulled Pork or Funky American-Style Duck Confit, made over 16 days, finished in the deep fryer and served with polenta and asparagus. Guy's take: "So worth it!"
As the name suggests, Psycho Suzi's Motor Lounge doesn't play by the rules — and that wasn't a problem for Guy. The food was right up his alley, with beer-battered asparagus and fried cheese curds (and fried mini wieners and Snickers too). But the fried Mini Mex Rolls? Two words: "crazy tasty."
Chef Katherine Dabrowski grew up helping her mom in the kitchen and now she is sharing her Polish dishes at Polka. Guy devoured the pierogi done three ways - with meat, sauerkraut and potato. The goulash impressed with its tender meat and gnocchi. For dessert, try the creamy filled crepes.
A drive-in pizzeria that also sells onion rings and salads is a rather odd combination, but the Pizza Palace has been a Knoxville, Tenn., staple for decades. Their spaghetti is served with a homemade meat sauce, created by owners Sam and Charlie Peroulas, that almost left Guy speechless.
At this comfort food restaurant, everything is served up on biscuits. Guy could not get enough of the classic biscuits and gravy, noting that the biscuit had the "best texture ever." He also devoured The Reggie with fried chicken, bacon, cheddar and gravy all inside a "flaky and light" biscuit.
Locals claim this laid-back Cleveland hangout is the go-to spot for a "good time with good food." Sample their daily specials, like Tuesday's Honey Chipotle Pork Tacos made with smoked jalapeno or Friday's Fish Fries, or enjoy the Smoked Salmon BLT any day of the week.
At Paradise Pup the "big mess of a burger" is traditional Chicago fast food the way it should be. Folks line up outside the 800-square-foot joint for the one-and-only Char Cheddar burger -- what Guy calls the "mac daddy of all burgers." As for the Italian beef sandwich, it’s "oh, so good."
Come to Over Easy for a quality scratch-made Sunday brunch with a Midwest touch. Guy admitted that the savory red-eye gravy on a ham steak was better than his own. The chicken-fried steak was enjoyed for its tomato jam and potato hash browns. The banana French toast made with brioche was "dynamite."
This pub is committed to lessening its carbon footprint and not only sources local seafood and produce but also generate its own power using a wind turbine. Guy was impressed by the shrimp and grits with redeye gravy and sweet potato chips. Locals enjoy a handcrafted beer with their meal.
Middletown locals love O'Rourke's so much that when it burned down in 2006, they helped raise over $300,000 to rebuild it. Guy sampled some unexpected American and Irish favorites like Colcannon, House Baked Ham and an Irish Trilogy of French Toast
Smoked-fish fanatics will get a mouthful at Northern Waters Smokehaus, where they're smoking everything from salmon to lamb and even curing their own salumi. But Guy had to stop by for their bison pastrami, Pastrami Mommy sandwich and whitefish basket — a quintessential Lake Superior dish.
This neighborhood gem is cranking out comfort food specials, like pork chops on Tuesdays and meatloaf on Fridays. The 15-seat joint became a legend for its mouthwatering half-pound burgers served with an overflowing basket of french fries and a fork.
Although this auto-repair shop turned grub stop may be small, "the flavor's big." So says Guy, who devoured the 10-ounce burger patties served with handmade everything, from the fries and ketchup to the mayonnaise. But the real end-of-the-meal kicker? A side of Brussels sprouts with smoky bacon.
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.