Blast From the Past

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. (Episode: DV0709H)

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Wed, January 14

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  • Recipe courtesy David Egan, head chef of Cattlemen's Steakhouse in Oklahoma City, OK.
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    Cook Time:
    15 min
  • Recipe courtesy Sam LaGrassa, owner of Sam LaGrassa's in Houston, TX.
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    Cook Time:
    25 min
  • Recipe courtesy Monica May, owner of the Nickel Diner in Los Angeles, CA.
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    Cook Time:
    1 hr 30 min