Chef Mike Marone is putting his funky touches on traditional Irish pub food at Galway Bay Irish Pub. The low-key, casual environment is serving what Guy likes to call “Irish sushi” — steamed cabbage leaves stuffed with potato and corned beef, and served with a whole-grain mustard sauce.
A good meal for Alton Brown typically costs $10 or less. It's no wonder then that he fell in love with Hankook Taqueria's Bibim-bop made with sliced rib eye, soy sauce, fried egg and the red pepper "sweet heat" sauce. At $7 this Korean street food goes a long way, especially with some sesame fries.
The saying goes that if Colonel Sanders had Uncle Lou's fried chicken recipe, he'd be a general. On The Best Thing I Ever Ate, Guy loved Lou's "crazy" fried chicken that's dipped into a sauce once called "Corruption." Now, thanks to Guy, it has been rechristened Sweet Spicy Love.
This third-generation Hawaiian restaurant has been making traditional island plates since 1947. The iconic Lau Lau pork dish consists of pork wrapped in taro leaves. The beef Pipikaula most impressed Guy on his trip; it's marinated, hung to dry and then grilled and sliced right on the flat top.
Don't be fooled by its Hawaiian address, because Hank's Haute Dogs has an unheard-of dedication to bringing authentic Chicago-style hot dogs to the mainland. Just ask Guy, who visited on DDD. Along with a genuine Chicago Vienna dog, Hank's special Lobster Sausage is unique and "the dog you want."
On a special Hawaiian Triple D, Guy headed to Germaine's Luau in search of the quintessential luau experience. For more than 30 years, Germaine's has crafted the traditional party, complete with roasted pig cooked in an "imu" underground pit and an all-you-can eat buffet of tasty Hawaiian dishes.
Momocho's modern Mexican cuisine is fresh-to-order, meaning they've ditched the walk-in freezers and heat lamps. Guy paid a visit for the guacamole served six different ways (think goat cheese, crab and pineapple). But regulars love the machaca, a tender coffee and chile braised beef brisket.
Aldo's Restaurant is the ideal location for fresh seafood dining. Situated on the scenic Santa Cruz harbor, Aldo's brings in fresh seafood daily, everything from calamari to salmon. Guy devoured the cioppino. As for the handmade ravioli — he'd order those by the thousands.
Sophia Ananiadias passed off her restaurant, Sophia's Restaurant, to her son Sam. Together they've been cranking out Greek specials and American classics all by hand. Guy was amazed by the fresh-baked bread used for the fried bologna sandwich stacked a mile high with hot mustard and onions.
Ever since Bette Kroening opened her Berkeley, Calif., diner, she's been dishing out home-style favorites to adoring local fans. Guy couldn't get enough of the Philadelphia-style scrapple and even an apple brandy pancake souffle that's light, airy and, as regulars say, like "eating a cloud."
Guy hits the Blackthorn Restaurant and Pub in Buffalo, NY, a local Irish watering hole making the home town favorite, a sandwich called 'beef on weck.' Order the Triple D Platter to sample everything that was on the show: the beef on weck, crab cakes and a cup of Irish beer soup with tater tots.
Guy may have visited 900 Grayson for his Triple D Goes Tailgating special, but that didn't mean 900 Grayson was serving nachos. Instead, they feature dishes from the East to the South, like the LadyBoy prawn salad or the Demon Lover chicken and waffles plate topped with spicy buttermilk gravy.
If you're looking for a little spice or a little ice, Bob's Taco Station has got you covered. Since the summer of '91, they've made spicy carne guisada tacos with a sauce Guy called "napalm gravy." For the cooldown, get a "snoball" cone, which comes in more than 35 flavors.
Sterle's Country House has it all -- polka dancing, a friendly atmosphere and a wiener schnitzel Guy had to check out. For the past 40 years, Sterle's has used their time-tested German recipes for everything, including the chicken paprikash with homemade dumplings -- so tasty, Guy might move in.
They say everything is big in Texas, and T-Bone Tom's Steakhouse is living proof. Guy dropped by Tom's for their giant "Tom's Choice" rib-eye steak, oozing with flavor. Want another choice? Guy loved the juicy handmade sausage and signature deep-fried jalapeno poppers called Armadillo Eggs.
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.