Renoites love waking up with DISH Cafe for the coffee and the homemade granola. And even though the kitchen's small — a whopping 84 square feet — Guy says they're still all about local, seasonal cooking, like the "woop-woop" tri-tip Cowgirl Panini "done right" with caramelized onions.
Guy couldn't help but drive his fire-red Chevy up to Dell Rhea's Chicken Basket. The iconic restaurant off Route 66 makes 2,000 pounds of their world-famous slow-cooked chicken each week. Guy loved the chicken, and nicknamed Chef Patrick Rhea "Captain Creamy" for the scrumptious mac 'n' cheese.
Guy's love of potatoes is no match for Daddypops' customers. Each day Daddypops goes through nearly 200 pounds of potatoes for its beloved home fries. Since opening in 1953, Daddypops still keeps its menu old school with dishes like Philadelphia-style scrapple and scrumptious deep-fried Oreos.
From the cannoli to the gnocchi, everything from Cupini's comes out fresh. As Guy learned on DDD, even the pasta sheets are made in-house for the signature six-layer lasagna topped with a hearty marina sauce and fresh mozzarella. Guy’s reaction? "This is everything that you want in lasagna."
This pub’s signature dish is quintessentially Irish: The Guinness Beef Stew made with Angus beef is marinated in Guinness and slow-cooked with vegetables and seasonings for a “rich, flavorful” result, Guy says. He also raves about the Blarney Lamb Sliders with curry aioli and the Dingle Fish Pie.
With a name like Crazee Burger, it's no surprise that Chef Lothar Manz serves burgers that are far different than your typical fare, including ones made with ostrich, venison and kangaroo meat. Guy never thought he'd be eating an alligator burger, but he was sold on the first bite.
Cozy Corner knows its Tennessee barbecue and locals come in droves for their ribs, wings and smoked sausage. But Guy was caught off-guard by their equally tasty whole chickens and bologna barbecue sandwiches. The real kicker? Cornish hens. Guy says you'll just have to come over and get your own.
The North Pole's Country Cafe has enough holiday giddyup for all nine reindeer. Guy was ready for a long winter's nap after polishing off their butter-basted Turkey Dinner with homemade stuffing. Eating local? Order the Cranberry-Glazed Ham, lacquered with wild Alaskan cranberry sauce.
Chef Harry Kempf has brought classic and comforting German dishes from his homeland to Chicago. Guy enjoyed the "big flavor" and tenderness of the sauerbraten and the rindsrouladen, a beef roll. Loyal customers enjoy the liver dumpling soup and listening to the live polka band.
A gas station’s cafe may be the last place you’d expect to fill up on gourmet eats, but that’s what you’ll find here. Guy Fieri is a fan of the bread pudding served with a scratch-made cognac sauce, while Jeff Mauro favors a spicier treat: a Bloody Mary garnished with fried chicken, bacon and more.
Charlie's Diner is running a diner the classic way, with three generations of the same family behind the counter. As Guy learned on DDD, the big menu includes all the diner favorites done to perfection, including corned-beef hash, fried clams and homemade mac and cheese.
If you order chicharones from Cecilia's Cafe, don't expect fried pork skins. Cecilia's chicharones are hunks of stewed pork layered inside a warm tortilla with cheese and green chile sauce. Still hungry? Try Guy's pick: sopapillas stuffed with shredded chicken and the "whole jala and peno."
Casa Chimayo may as well be called Casa Abuelita. As Guy discovered on DDD, it's like "walking into your grandmother's house." With its heartwarming New Mexican food (and chiles) on every inch of the menu, it's no wonder Guy said the dynamite blue corn chicken enchiladas really hit the spot.
Quiche on a salad and a grilled ham and Brie cheese sandwich are just some of the French country-style favorites at this deli. Guy appreciated the nice and rich flavors of the chicken pate and goat cheese sandwich and loved the "floral notes" found in the chilled lentil salad with roasted prawns.
Visit the "bad boys of Bosnian food" at Cafe Pita and sample some of their favorite Mom-inspired Bosnian recipes, like traditional lamb shank cooked to perfection in a clay pot or sausage on lepinja (Bosnian flat bread) in the mouthwatering Cevap Sandwich.
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.