From Standards to Standouts

This trip, Guy's hitting up all kinds of killer joints, from classic Italian to modern Americana. In Jackson, Wyo., the California chef bringing his brand of legit Mexican to the mountains, like savory chicken sopes and one of Guy's favorite dishes, posole. In Carmel, Calif., Cooking Channel host G. Garvin is along for the ride at an authentic Italian joint dishin' out tri-color cannelloni and fresh seafood cioppino. And in Long Beach, Calif., the artistic chef serving up signature veggie sammies and a spin on pig and grits. (Episode: DV2004H)

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Recipes from this episode
All Diners, Drive-Ins and Dives Recipes
  • Recipe courtesy of Chef Rick Pepe, Little Napoli
    0 Reviews
    Cook Time:
    15 min
  • Recipe courtesy of Andy Parazette, Picas Mexican Taqueria
    0 Reviews
    Cook Time:
    1 hr
  • Recipe courtesy of Natalie Gutenkauf, The Factory Gastrobar
    0 Reviews
    Cook Time:
    1 hr
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