At the Byways Café in Portland, Ore., co-owner Collin McFadden makes her top-selling Corned Beef Hash with a combo of mustard, brown sugar and melted cheddar cheese. Guy was amazed by Megan Brinkley's homemade desserts, such as German Chocolate Cake, Fruit-Filled Scones, and Key Lime Pie.
Guy's trip to Burger Me had him witness everything from chicken burgers to the beloved BBQ Bison Burger. But the Italian Stallion burger (where burger meets deli sandwich) forced Guy to hunch over to take a bite, as it included beef, salami, mortadella, hot peppers and Cabernet vinaigrette.
Guy says the Burger Bar in Roy, Utah, has been "doing it right" for 52 years. He loved the Big Ben burger, and although he ordered his as a single, you can order yours double, quarter, quad and even bigger. No burger is complete without the uber crunchy, thrice-fried fries served with fry sauce.
At Bubba's Diner, they believe that "great ingredients turn out really good quality food." The Ahi Tuna Pot Stickers with homemade wrappers served on a bed of wilted spinach melted in Guy's mouth, as did the Soft-Shell Crab BLT. Locals like the Kobe beef meatloaf and Creme Brulee French Toast.
On Triple D, Guy stops by The Brownstone Diner for a big bite of breakfast. Luckily, Brownstone does not disappoint, with 31 varieties of pancakes and its own take on a breakfast burrito made with a pancake for a wrap. After breakfast hours, Guy recommends the signature Greek moussaka.
Brint's Diner in Wichita may have been remodeled recently, but it hasn't lost the warm and down-to-earth atmosphere (no big-screen TV, just food and folks) that's kept locals coming back for more. Guy was particularly impressed with the scrambled eggs, which were light, fluffy and not oily.
At Brandy's, an eclectic range of food with a homey feel is being served. According to Guy, the Southwestern beef stew was a "cornucopia of flavors." The flat iron steak with chimichurri and a sweet potato corn cake did not disappoint either. Locals enjoy the currant fish cakes too.
Guy's visit to downtown Portland led him to The Blueplate Lunch Counter, where Chef Jeff Reiter excels in classic American comfort foods. Guy loved the gourmet burger sliders made with basil mayonnaise, and the "primo" mushroom and bacon mac 'n' cheese, adding, "Here's a guy who is making it work."
The two brothers that run this eatery lure in the locals with their fresh fish, which is the main ingredient in every dish they serve. Guy thought the fresh sea bass taco with lemon garlic butter was "outstanding." The cioppino with wahoo, mahi mahi, ahi tuna and scallops gives a spicy kick. Other standouts include the halibut sandwich, oyster shooters and clam chowder.
The most-famous dish at the Blue Moon Cafe in Baltimore is the Cap'n Crunch-encrusted French toast — two breakfast classics that taste great together. Guy loves owner Sarah Simington's homestyle dishes, calling them the definition of comfort food. Duff favors the Sweet Baby Jesus with Scrapple — layers of fried hash browns, crabmeat, cheese, tomatoes and eggs, smothered in housemade hollandaise.
This fish house was on the brink of destruction until some new owners revived the seafood eatery. Guy enjoyed the smoked mahi mahi and described it as flaky, creamy, soft and smoky. The smoked fish dip won his heart with its creamy texture and "full flavors." Be sure to try the fried grouper too.
The chili at this Cincinnati institution can be served plain, 3-way, 4-way, 5-way or 6-way. Learning the lingo didn't take long for Guy Fieri. He ordered the 6-way, which includes everything: chili, spaghetti, beans, onions, cheese and fried jalapeno caps.
Every dish at Blow Fly Inn is topped with a fly. Don't be alarmed, as the fly is tiny, plastic and has become a signature garnish at the Blow Fly Inn. When Guy swung by, he looked past the fly and dove right into the bayou classics, including smoked sausage and Blow Fly's gumbo made with okra.
Bobby's Hawaiian Style may be miles away from Hawaii, but owner Bobby Nakihei stayed true to his culinary roots. Guy loved his style. Bobby's making all the classics, like Kalua pork, Lau Lau (a pork dish wrapped in taro leaves and steamed) and the beloved Spam musubi, spam prepared sushi-style.
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.