Audrey Sherman combined her passion for pizza with the teachings of Tony Gemignani, the heavy weight champ of global pizza competitions, to create her popular pizza shop. Her fabulous dough is the soul of her killer pies and is also used to make the roll for her massive meatball grinder.
Chef Omar Flores is dishing out comfort food with a Southern spin and making some seriously crispy fried chicken at Whistle Britches. The Hot Dang is their Nashville-style hot chicken served on thick Texas toast, with cool dill ranch and house-made pickles. Their chicken and waffles are served with a drizzle of jalapeno hot honey, house-made sausage gravy and a wedge of watermelon. “That’s wrong in so many ways that it makes it right,” Guy said of the dish.
Grubstak is an Arizona spot with a knack for the stack. Owner Colton Grubb and chef Seth Widdes work together to create towering flavor combinations to please any palate. A popular pick is the Sweet Lou’s BBQ, which is a combination of shredded braised beef, applewood-smoked bacon and house-made cole slaw all piled on top of crispy sweet potato and regular fries.
Chicken and beer are a match made in heaven, especially when the chicken is crispy, crunchy perfection. Chef and owner Brett Smith uses a pressure cooker and a unique flouring system to create some of the best chicken Guy has ever had. Guy also loved their unique chicken chicharrones, fried chicken skin served with a pinto bean hummus.
Husband and wife team Armando Hernandez and Nadia Holguin are introducing the people of Arizona to flavors from their home state of Chihuahua. Guy tried the smoked beef cheek Barbacoa Tacos and the smoked brisket Deshebrada Roja Gorditas. “When I eat this I’m tasting culture,” he said.
Guy’s been to more BBQ joints than most people so when one impresses him it’s worth trying. Chef and Owner Kyle St. Clair’s brisket was so tender that Guy remarked, “You don’t even need a knife; you can cut that with a bad look.” Have it on the Spicy Brisket Sandwich which is layered on a brioche bun with a roasted poblano, in-house smoked cheddar, pickles and red onion.
Chef Matt Pikar’s restaurant is the first Afghan place Guy has visited on DDD. The cuisine is redolent of spices like turmeric, cardamom and saffron. Guy loved the tender lamb shanks served over fragrant basmati rice and topped with raisins, carrots, pistachios and slivered almonds. The Kofta Chalao, Afghan meatballs, were another feast of spice and flavor.
Chef Jesus Carmona is serving up real-deal Tijuana street tacos and more in Dallas. His grilled octopus tacos are topped with a spicy pesto salsa and cooled with avocado and cheese. The chef was inspired to make his signature Mole Fries by a vendor selling potato chips dipped in mole. His version substitutes crispy fries topped with house-made mole, crema fresca and cotija cheese. “I came here for tacos, I’ll come back for the fritas,” gushed Guy.
Chef and Owner Phinsto Lama is cooking up Tibetan and Nepalese specialties in the middle of an international market in Columbus. Her signature dish is Johl Mo Mo, Tibetan steamed dumplings filled with chicken and enrobed in a spicy fenugreek tomato sauce. The Choila Set, a Tibetan chicken salad with rice, potatoes and black-eyed peas is “one of the most-unique dishes” Guy has ever tried on DDD.
At Tutta’s there’s a pizza for every appetite but they’re known for their smoked-meat topped creations. The Texan features smoked brisket topped with their house-made barbeque sauce, red onions, pepperoncini peppers and melted mozzarella cheese.
A native of Vietnam, chef and owner Hue Tran describes the food at Slanted Rice Vietnamese Bistro as 90% Vietnamese and 10% fusion. Don’t miss the vegetable packed egg rolls rolled in lettuce and fresh mint and served with a spicy-sweet vinaigrette.
Married social workers Mark and Carmen Sample combined their love of food and helping others into a restaurant. Bring your appetite for the towering Poutine Burger which is piled high with fried cheese curds and drenched in a house-made gravy.
Republica Empanada is all about family and Latin-American comfort food. Try the classic Arroz con Pollo or the Cubano Empanada which is filled with slow-cooked shredded pork, ham, mozzarella cheese and pickles.
Ena's Caribbean Kitchen is a family-filled Jamaican joint where Island favorite are fired up. Try the authentic jerk chicken or the whole red snapper which is deep fried and served with a vinegary escabeche sauce.
For quick, super yummy street food head to Zoe Ma Ma and try the huge pork-filled Steamy Buns and the Za Jiang Mian with house-made noodles, pork and julienne vegetables. “This is the best fast Asian food I’ve seen in 10 years,” said Guy.