No need to feel guilty about indulging in the savory delights at The Duce in Phoenix — there's a gym connected to the restaurant for getting back into shape afterward. So go ahead and feast on comfort food faves like Beer Can Chicken, S’mores Cheesecake and Mac & Cheese Muffins (they blew Guy away).
The Slider Burgers with Cheese and Onions served at this Hackensack fixture are a favorite of both Alex Guarnaschelli and Guy Fieri (who said he could eat “18 or 75” of them). These three-bite beauties feature griddled patties cooked with thin-sliced onions and served beneath a blanket of melty American cheese. Michael Psilakis likens these sliders to “tiny hockey pucks of joy.”
This family restaurant is serving up Southern classics with Jewish flair. Guy thought the brisket Frito platter with twice-cooked brisket topped with corn chips was "incredibly enjoyable." The chicken chili Frito pie garnered praise for its guajillo chicken. Locals enjoy the matzo ball soup.
This spunky Bywater restaurant brings New Orleans flavor to Chinese food with crawfish-packed fried wontons, tingly MaPo Dauphine with tofu, and Bywater Eggplant, spiced with gochujang.
When this bar opened, it was all about craft brews and music, but soon the burgers (almost all named for bands) caught on. Graham Elliot is fan of the Mastodon, a beefy patty topped with strips of crispy bacon and a squirt of bourbon-laced barbecue sauce, plus a slice of melty cheese and a pile of fried onions. It’s the perfect fuel for rocking the night away.
Smoque is all about barbecue tradition; even the baked beans are infused with smoky flavor. The ribs are simply irresistible, as they’re coated in a Memphis-style dry rub and glazed with a sweet, tangy barbecue sauce. Guy can’t get enough of the brisket, which he declares “capital T, tender.”
Chef Michael Kornick is making more than a dozen types of gourmet burgers. The unique and contrasting "monster flavors" of the bison burger with blueberry barbecue sauce, goat cheese and marinated onions impressed Guy. He also enjoyed the salmon burger with Thai curry mayonnaise and Asian coleslaw.
Only at Guy's restaurant can you get a little Italian, Mexican, Cajun and Asian. The grilled-onion-and-garlic tortilla stack, inspired by Guy's mom, has "dynamite" texture and flavor. Guy's Sashimi Won Tacos dressed with eel sauce were double gold winners at the Sonoma County Harvest Fair.
Only at Guy's restaurant can you get a little Italian, Mexican, Cajun and Asian. The grilled-onion-and-garlic tortilla stack, inspired by Guy's mom, has "dynamite" texture and flavor. Guy's Sashimi Won Tacos dressed with eel sauce were double gold winners at the Sonoma County Harvest Fair.
On The Best Thing I Ever Ate, pork fanatic Chris Cosentino speaks anything but "bunk" about Bunk's Pork Belly Cubano. Bunk's take on the iconic Cuban sandwich uses knock-out pork belly grilled with mustard, Swiss and ham. But the roast beef sandwich with sharp cheddar is utter, delicious nonsense. Guy Fieri became a fellow fan of the sandwich shop after sampling a pork-centric spin on a Reuben, as well as a between-the-bread creation stuffed with salt cod. “Get the funk at Bunk,” he declared.
A mother-son duo brings the flavors of Costa Rica to Chicago at the family-friendly Irazu. On Triple D, Guy sampled two traditional dishes: classic fried Chicarron with pico de gallo; and Pepito sandwiches made with steak, onions and black beans, before telling Chef Henry Cerdas, "You rocked it."
From roasted chicken to oxtails to empanadas, Guy's a fan of the traditional Belizean dishes served at Garifuna Flava on the south side of Chicago. Chef Yolanda Castillo treated him to homemade hudut baruru, or mashed plantains, with tikini, a peppery cabbage and fish stew, on Triple D.
This bar doesn't know the meaning of pub food. They're nixing regular fries and burgers and adding in none other than head cheese (that's pig's head) charcuterie. Or, try a duck and Gruyère crepe. Add a side of frites to that and order from the lengthy menu of beers, and you'll never barhop again.
Visit one of Cemitas Puebla’s locales for a rare breed of sandwich and a taste of Mexican history. This eatery is the only one of its kind in Chicago serving cemitas, authentic poblano sandwiches made on sesame seed rolls slathered with avocado and chipotle adobo, then stuffed with meaty fillings.
Clementine is a farm-to-table joint that’s turning heads not just for its philosophy, but also for its delicious food. Chef Winston Blick cures all of his own meat, including bacon, which stars in his house-smoked bacon-wrapped meatloaf. Blick’s menu also features excellent lesser-known cuts of meat, like Asian-style braised pork cheeks.
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.