Diners, Drive-Ins and Dives Video Gallery
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  • Guy Fieri checks out some joints where things are still done the old-fashioned way. In Oklahoma City, a steak house that's been serving the same steaks, desserts and even salad dressing for more than 80 years; In Los Angeles, a 1940s diner brought back to life by a chef doing mac and cheese, fried catfish, and donuts her way; And in Boston, three brothers carry on 40-year-old family tradition -- making clam chowder like Dad -- and chipotle/pastrami sandwiches.

  • Guy checks out the hot spots in Hawaii. A third-generation, family-run joint doing plate-lunch Hawaiian style. A restaurant by the water, where the daily special really is the catch of the day. A hot dog place serving everything from Chicago dogs to homemade lobster dogs. And an authentic luau, where the centerpiece of the full Hawaiian spread is a whole roasted pig.

  • Guy Fieri checks out some places doing America's favorites: Burgers done every which way at a joint run by culinary school grads in Dallas; the Arizona pizza joint where father and son are rollin' out the old family recipes; and the Seattle chili shack where they'll even put their signature item on mac and cheese.

  • Guy Fieri visits some watering holes with more than basic bar food, including a Fairhope, Ala., bar serving up live music, homemade gumbo and a super spicy crawfish boil; an Atlanta dive- bar scratch-making Jamaican jerk chili and jalapeno corn fritters; and the half-century old Pittsburgh tavern where the menu includes pierogis and stuffed green pepper soup.

  • Guy Fieri chases down some funky joints doing serious cooking: Near Fort Worth, Texas, a gas station with a menu -- where they're making duck l'orange; in Seattle, a cafe where former circus performers are serving up home made pasta with elk; and in Sacramento, Calif., a dive bar doing prime rib -- in a smoker.

  • Guy Fieri checks out some beloved local places: In San Rafael, Calif., a Puerto Rican restaurant serving an adobo steak sandwich and a kind of lasagna made with plantains; in Connecticut, a pub on a beached barge where bar food means steak au poivre and clams casino; and in Portland, Ore., a family-owned meat market and deli where they're making hot dogs from scratch.

  • Guy Fieri chases down some funky joints doing serious cooking: Near Fort Worth, Texas, a gas station with a menu -- where they're making duck l'orange; in Seattle, a cafe where former circus performers are serving up home made pasta with elk; and in Sacramento, Calif., a dive bar doing prime rib -- in a smoker.

  • Guy Fieri checks out some beloved local places: In San Rafael, Calif., a Puerto Rican restaurant serving an adobo steak sandwich and a kind of lasagna made with plantains; in Connecticut, a pub on a beached barge where bar food means steak au poivre and clams casino; and in Portland, Ore., a family-owned meat market and deli where they're making hot dogs from scratch.

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  • Guy Fieri checks out some beloved local places: In San Rafael, Calif., a Puerto Rican restaurant serving an adobo steak sandwich and a kind of lasagna made with plantains; in Connecticut, a pub on a beached barge where bar food means steak au poivre and clams casino; and in Portland, Ore., a family-owned meat market and deli where they're making hot dogs from scratch.

  • Guy Fieri chases down some funky joints doing serious cooking: Near Fort Worth, Texas, a gas station with a menu -- where they're making duck l'orange; in Seattle, a cafe where former circus performers are serving up home made pasta with elk; and in Sacramento, Calif., a dive bar doing prime rib -- in a smoker.

  • Guy Fieri checks out some beloved local places: In San Rafael, Calif., a Puerto Rican restaurant serving an adobo steak sandwich and a kind of lasagna made with plantains; in Connecticut, a pub on a beached barge where bar food means steak au poivre and clams casino; and in Portland, Ore., a family-owned meat market and deli where they're making hot dogs from scratch.

  • Guy Fieri chases down some funky joints doing serious cooking: Near Fort Worth, Texas, a gas station with a menu -- where they're making duck l'orange; in Seattle, a cafe where former circus performers are serving up home made pasta with elk; and in Sacramento, Calif., a dive bar doing prime rib -- in a smoker.

  • Guy Fieri visits some watering holes with more than basic bar food, including a Fairhope, Ala., bar serving up live music, homemade gumbo and a super spicy crawfish boil; an Atlanta dive- bar scratch-making Jamaican jerk chili and jalapeno corn fritters; and the half-century old Pittsburgh tavern where the menu includes pierogis and stuffed green pepper soup.

  • Guy Fieri checks out some places doing America's favorites: Burgers done every which way at a joint run by culinary school grads in Dallas; the Arizona pizza joint where father and son are rollin' out the old family recipes; and the Seattle chili shack where they'll even put their signature item on mac and cheese.

  • Guy checks out the hot spots in Hawaii. A third-generation, family-run joint doing plate-lunch Hawaiian style. A restaurant by the water, where the daily special really is the catch of the day. A hot dog place serving everything from Chicago dogs to homemade lobster dogs. And an authentic luau, where the centerpiece of the full Hawaiian spread is a whole roasted pig.

  • Guy Fieri checks out some joints where things are still done the old-fashioned way. In Oklahoma City, a steak house that's been serving the same steaks, desserts and even salad dressing for more than 80 years; In Los Angeles, a 1940s diner brought back to life by a chef doing mac and cheese, fried catfish, and donuts her way; And in Boston, three brothers carry on 40-year-old family tradition -- making clam chowder like Dad -- and chipotle/pastrami sandwiches.

  • More Recent Episodes

About the Host

Guy's always on the move with his hit shows: Guy's Big Bite, Triple D, Guy's Grocery Games, and Rachael vs. Guy: Kids and Celebrity Cook-Offs.

About the Show

Host Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants - diners, drive-ins and dives - that have been doing it right for decades.

Recipes from the Show
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