If you traveled back to 1922 and fast-forwarded to today, Mike's Chili Parlor would still be serving the same chili recipe passed down from Greece. The all-day cooking process makes for an over-the-top bowl of chili, chili burger and tasty chili pasta. As Guy says, "That's what I'm talking about."
Customers have been coming to this hot dog, burger and seafood eatery for generations. Fans love the deep-fried and grilled hot dogs topped with the fiery hothouse chili. The crispy fried soft-shell crab and the New England clam chowder are "wicked good." For dessert, try the deep-fried cheesecake.
Meat & Bread is a straightforward sandwich shop serving only four kinds of sandwiches a day, with a rotating daily menu. The staple is the porchetta sandwich with homemade salsa verde on a fresh ciabatta roll. Guy loves the juicy, tender and balanced flavors each bite brings.
Marietta Diner may be in Georgia but Gus Tselios knew it could resemble the big Greek family diner he grew up with in New York. Today nearly 3,000 people visit each day to order from the 500-item menu. But Guy knew to try the Greek lasagna, pastitsio, as it's some of the best around.
Owner Jack Perkins is grilling only burgers at his dive, and he is making over 600 a day. The half-pound burger with lettuce, bacon, cheese and jalapenos tantalized Guy's taste buds. Loyal customers enjoy customizing their burgers by adding an extra patty, chili, grilled onions and a fried egg.
When Guy visited Mama E's Wings & Waffles, he devoured their signature fried chicken and waffles, lovingly topped with a dusting of powdered sugar and a drizzle of hot sauce. Not surprisingly, diners have become devotees of this "real soul food" that features the swine specialty: pig's feet.
Guy's visit to the Maine Diner had him sampling "Maine in a bowl." The signature Lobster Pie contains fresh Maine lobster meat with a delicious, secret stuffing baked in a casserole dish. But for more than just a pie, try "The Triple D," which comes with chowder, lobster pie and a codfish cake.
Locals can't wait for Magnolia Cafe's giant gingerbread banana pancakes, and lucky for them, they don't have to. Guy loved the menu, packed with everything from chipotle hollandaise sauce on eggs Benedict to jambalaya stuffed in red peppers. As he says, "come back for the food and the funk."
The middle of the desert might not seem like the best place to open a Greek diner, but the Mad Greek Restaurant has been attracting crowds for over 20 years. Chef Larry Dabour uses his grandmother's recipes for specialties like gyros, spanakopita (spinach pie) and shawarma — Guy's favorite.
A British couple visits California and what do they decide to do? Start a British comfort food shop! Guy and his son loved these "real deal" fish and chips made with wild Alaskan cod. The bangers with a side of mash also garnered praise. Feeling brave? Try the fried haggis balls.
Drop by Louie's to sample the Don, a burger that Guy says is "super-mondo juicy." The fresh-ground Angus patty is basted with a soy-and-garlic-laced secret sauce, layered with Swiss cheese, bacon and jalapeno, then nestled between slices of rye bread. Also try the thin-crust pizza slathered with crushed tomato sauce and topped with Angus beef-and-pork butt sausage, Wisconsin cheese, onions and green peppers.
At this Mexican restaurant, five sisters and a brother are pumping out 300 tacos a day the way Mom used to do it. Guy was head over heels for the carnita taco, calling it "killer." The savory Bombero Sauce was "excellent" as well; he appreciated the spicy kick it gave to the Bombero Burrito.
Chef Suhair may be from Jerusalem, but she can cook Southern food "like no other." Her fried chicken, which Guy describes as light and crispy, has a secret Middle Eastern twist. The menu rotates during the week, but crowd-pleasers like corn sticks and poppin' Johns are served fresh daily.
According to Chef Charles Smith, the secret to his great tasting barbecue is love. Guy got messy with the spare ribs dripping with the house-made BBQ sauce and loved the hot links. Save some room for dessert, too, because all dinners are served with a free piece of strawberry banana cake.
A father-son operation, the duo churns out delicious pizzas and Italian favorites. Guy couldn't keep his hands off of the Italian Stallion, a pizza loaded with sopressata, Parma prosciutto, Italian sausage, and pepperoni. Still hungry? Try the baked spaghetti pie topped with fresh mozzarella.
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.