On DDD, there are some funky joints with some funky names, and Guyutes is no exception. This little oasis of cool was started by high school buddies Jarrod Friedel and Wayne Perotka, two Phish fans who named the restaurant after one of the band’s songs. Jarrod and Wayne's unique take on food can be seen in menu items like The Guyute, the restaurant’s namesake dish comprised of creamy mashed potatoes, juicy pork belly, crispy wonton and basil whipped cream. Guy was impressed with the dish’s combination of flavors, saying that “every bite is a little bit different.” According to Guy, this place is “just as funky as Phish.”
This authentic Chinese joint serves up recipes inspired by Chef Wendy Li's hometown in Northeastern China. Guy was entralled by the popular Seafood Dumplings. The pillowy bites are made with a homemade dough that’s soft but not too thick and stuffed with juicy chopped pork, crunchy leeks and a whole shrimp. All of the fantastic ingredients inside are complemented by a simple dipping sauce of garlic and soy sauce.“This is like my kryptonite," said Guy. "Outstanding!"
Take a trip through the food carts featured at The Bite on Belmont in Portland, Oregon and stop at Viking Soul Food for a taste of some big Scandinavian flavors. A popular item is the thin lefse potato bread which can be wrapped with all different fillings. Guy tried the meatball lefse which is topped with a Scandinavian cheese sauce, sweet and sour cabbage and white cabbage. “How have I existed this long without having this?” he asked.
The husband and wife team at Chick -n- Beer are taking wings to all different levels. They start with juicy, brined wings and dredge them in potato flour for a light crunch, then double fry and coat them in one of their many sauces, like Buffalo-style kicked up with Sriracha or tangy szechuan Parmesan.
If you’re looking for real-deal Iranian in Florida, Kababi Café is the place to go. Chef and owner Hamid Shirdel brings authentic flavors from his childhood growing up in Iran to this beloved spot. Guy loved the Bagali Polo, lamb shank with dill rice and the Fesenjan, a thick, tangy stew of chicken, pomegranate and pureed walnuts. He called it, “Iranian comfort food 101.”
If you’re in Portland, Oregon looking for what diners call a “true Southern experience,” look no further than Yonder. Chef and Owner Maya Lovelace brings her family’s best Southern dishes with a modern twist to this dynamite joint. A must-try is the Intimidator Chicken Sandwich. They make the Japanese milk bread-style bun in house for this crispy fried chicken sandwich. The chicken is brined, dredged and fried and then takes a bath in a house-made Carolina hot sauce. Then, it gets topped with their signature bacon jam, pimento cheese and bread-and-butter zucchini pickles. “You’re a fantastic ambassador, you’re showing folks: This is how it’s done.” said Guy.
Guy is always on the hunt for great pizza and the three sisters of Stone Pizza Bar are dishing out something truly unique. They’ve created a healthy take on pizza crust using sprouted spelt instead of traditional flour. Diners rave about the Bossy Big Sister which sports their traditional crunchy thin crust topped with organic house-made sauce, local cheese, lots of crisp veggies, organic roasted chicken, pepperoni and gluten-friendly pasta.
At 3 Sons Brewing Co. great beer is paired with Chef Nicolay Adinaguev’s unique wood-fired wings and pizza. The Dashi Wings are a standout. The wings are crisped up in the blazing oven and then topped with wasabi aioli and a house-made dashi butter that Guy said he could eat like a soup. “I’m ripping it off...It’s an umami bomb,” said Guy.
Gaul & Co. Malt House is a corner bar that’s serving up next-level food. Their popular buffalo wings are brined, baked and then fried until crisp and tossed in their house-made sauce. “I’m impressed,” said Guy, who’s had more than a few wings in his travels. The Wit or Witoutski, their take on a Philly cheesesteak, is made with house-made shaved kielbasa and house-made American cheese sauce. “It’s unique. I don’t think I’ve ever had anything like it,” said Guy. “That is a destination sandwich.”
Head 20 minutes outside Oklahoma City to Travel by Taste to sample the international flavors that Iranian-born Parviz Rezaian and his wife grew up with. Diners love the crunchy samosas with tamarind sauce and the fragrant chicken kebabs over saffron rice.
At Krakatoa, owners Abe Moiz and John Anthony are bringing powerful flavors to traditional Indonesian dishes. The menu items are packed with bold flavors and fragrant spices like saffron, tamarind, galangal, kafir lime leaf and more. If you want something with a kick, try the Semur Daging, a sauteed sirloin dish with anise, clove ,cinnamon, cardamon, Indonesian sweet soy sauce and a house-made sambal.
Chef Megan Sanchez and husband Alec Morrison started out delivering tacos but fell in love with tortas after a trip to Mexico. At Guero, they work to infuse deep flavor into all aspects of these traditional Mexican sandwiches. The Masa y Papa is a vegetarian option stuffed with a fried masa and potato pancake, tamarind roasted tomatoes, avocado, onion, cilantro, queso botanero, cabbage and pickled onion. “That might be one of the best vegetarian Mexican tortas I’ve ever had,” said Guy. “I’d order that every day.”
Think you can’t get amazing pizza from a food truck? Think again, Gannon Mendez’s pizza truck sports a real-deal woodfired oven. He uses homemade dough and his grandmother’s old school recipes. You can’t go wrong with any of the Neapolitan-style pies and don’t miss Nonna’s Meatballs
Chef and owner Greg Schwab broke free of the corporate world to bring seasonal and regional seafood favorites to Portland, Oregon. His take on cioppino is packed with seasonal, local fish and topped with a crispy, fresh Dungeness crab cake.
Don’t be fooled by the pirate theme at this seafood restaurant in Fort Lauderdale, Florida, the food is the real deal. Brazillian-born owners Claudia and Roberto Guerios, spent most of their life on the Caribbean and they’re bringing legit global flavors to their cuisine. Everything is fresh and delicious but don’t miss the Seafood Moqueca, a coconut-laced, tomato seafood stew with a touch of spice from a homemade pepper sauce.
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.