Loulou’s abalone slider is the perfect dish for a self-proclaimed “abalone junkie” like Guy. The bun is grilled, slathered with aioli, topped with the abalone and slaw, then served with a side of fruit slaw. If you are at Loulou’s between November and June, don’t miss out on the Dungeness crab.
Fat Sal’s is everything health-conscious LA is not and deliciously so. Guy gets his hands on a Fat Jerry sandwich stacked with cheese steak, chicken fingers, mozzarella sticks, bacon, fried eggs and fries. He also indulges in the Meat Luv’rz pizza roll stuffed with beef, pepperoni and sausages. Jeff and Audrey Dunham were in to taste their 13-pound creation: Big Fat Fatty. This mega sandwich features five burger patties, five fried eggs, ribeye, pastrami and bacon topped with a basket of fries, onion rings, chicken fingers and mozzarella sticks.
Mike’s Huli Huli Chicken slow-roasts their chicken on the wood-fire rotisserie, which results in juicy meat that is also as crispy as you can get without frying it, Guy says. He couldn’t leave without also getting a taste of the char siu pork, which is red Chinese pork with a sweet, smoky taste.
The Federal is a modern American tavern that offers comforting, scrumptious dishes. The Buffalo Style Pig Wing, served with blue cheese mousse and pickled celery and carrots, has Guy reaching for more. Another menu item he recommends is the venison chili with grit fries, chipotle and Cotija cheese.
Elena’s is serving up Filipino cuisine with a Hawaiian twist. Guy can’t get enough of the Lechon Special, which is chopped crispy pork tossed with tomatoes and onions. Another must-try is the fried pork, which is made out of boneless pork butt and served with a side of pickled ong choy.
Uahi Island Grill is a self-proclaimed contemporary Hawaiian restaurant. Guy loves the fresh grilled fish in a spicy Thai red curry served with green papaya salad. If you’re more in the mood for meat, try the slow-poached Mandarin duck confit with an anise-orange glaze, which Guy declares “spot-on.”
Dean’s Drive Inn is the epitome of casual gourmet. The laid-back atmosphere, coupled with the delicious food, puts this joint on Guy’s radar. Local favorites include the ginger soy ono (a popular Hawaiian white fish), the ahi cakes topped with Greek chili aioli sauce and the broiled teriyaki beef.
Boots & Kimo’s offers a menu full of authentic Hawaiian food. Guy digs the Mochiko chicken, which is made from boneless chicken thighs that are marinated, fried and then served with macaroni potato salad and rice. He also raves about the Hawaiian-style kalbi ribs, which are both spicy and sweet.
You can expect real-deal Vietnamese food at Oh Mai. The garlic-butter rib-eye steak topped with veggies, mayo and black pepper-onion vinaigrette is a must-try. The brisket pho is also a standout. Guy likes to put Thai basil, jalapeno, bean sprouts, lime juice and Sriracha in his for the perfect pho.
With its eclectic menu and prime spot by the Silver Star chairlift, this cafe is a great place to eat after skiing. Locals rave about the pork osso bucco and the vegetarian mushroom stroganoff. Guy can’t resist the pork belly with braised white beans, caramelized apples and Carolina BBQ sauce.
Guy stops by Sammy’s Bistro to try the gourmet items that can be had at affordable prices. He marvels at the creativity of dishes like the savory chicken bowl, featuring tender chicken coated in spices, and the “Chivito” Club Sandwich composed of pork tenderloin, fried eggs and other tasty fillings.
Guy heads to this spot to indulge in The Big Ragout Sandwich, a hearty meal featuring five kinds of meats smothered in cheese and served on a roll. Also try the Rock Shrimp Mac & Cheese: A zesty three-cheese sauce is dressed up with wild rock shrimp, then mixed with pasta and finished with bacon.
Tin Roof Grill offers a little bit of everything: pizzas, burgers and even Asian-influenced appetizers. Take Guy’s lead and start with the croquettes stuffed with gooey cheddar cheese and succulent bits of smoked Canadian bacon. Then dig into a decadent pizza topped with pesto, white bean puree and tender slices of flat-iron steak. Finish with a slice of the raspberry charlotte cheesecake, which features a pound-cake crust and a creamy filling studded with fresh berries.
The Chicken Parmigiano is one of Maxwell’s most-popular items; it features chicken that is lightly breaded and sauteed, topped with mozzarella, then served with Mom Mom’s Gravy (marinara sauce) and a side of fettuccine. Guy loves the 10-ounce meatball you can add to any of your pastas.
Key West is known for fresh seafood, and D.J.’s Clam Shack serves some of the freshest around. Guy digs into the garlic butter clams that are buttery with a spicy zing, thanks to the jalapeno spice. Other popular menu items include lobster rolls and conch fritters.
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.