Chef Jay Jerrier ditched the tech industry and followed his dream to make crazy Neapolitan pizzas like the Delia pie, topped with bacon marmalade, roasted grape tomatoes and arugula, that left Guy speechless. Cane Rosso’s most popular pie is The Honey Bastard, which is not even on the menu. This spicy-sweet pie includes mozzarella, hot soppressata, bacon marmalade and habanero-infused honey.
This third-generation family-owned diner serves classic Greek- and Maryland-inspired fare. Guy loved the meaty texture and generous portions of the crab cakes. The spanakopita, cooked according to the family recipe, sent Guy head over heels when he experienced its cheesy flavor.
This food truck is parked in a bar so you can order quality food and kick back with a cold one. The slow-cooked lamb sandwich with harissa and saffron aioli and dipped in a savory au jus blew Guy away. Guy also enjoyed the creamy lobster mac 'n' cheese topped with sweet corn and crunchy panko.
At this food truck, you never know what kind of sandwich you'll get. Guy called the Korean rabbit with rabbit meat, tater tots, kimchi, Sriracha and their secret sauce "the bomb." The shrimp caught Guy's attention with its tasty shrimp patty paired with blue cheese, baby spinach, onions and apples.
Matthew McConaughey brought Guy to his favorite cafe that grows its own produce. Guy and Matthew downed the hearty portion of King Ranch chicken casserole and loved its creamy texture. The contrasting flavors of the maple syrup and savory ham thrilled Guy as well in the Pig 'n Waffle.
Locals love coming to this dive for Chef Espino's authentic Mexican family recipes packed full of flavor. The pork chili verde with yellow rice and refried beans Guy called "off the hook" and thought it had the perfect amount of spice. Diners also like to order the ribs and the mole.
At this top-of-the-line Irish Pub, Chef Damien Brownlow serves up pub food with a twist. Guy loved the Reuben fritters because of their creamy "melt-in-your-mouth" flavor and the accompanying honey mustard horseradish. He also liked the Irish meatloaf with cabbage cream sauce and champ potatoes.
The lobster here is extra fresh especially because the water for the aquariums is pumped directly from the ocean. The lobster mac 'n' cheese Guy called "ridiculous," while the cod cakes tasted like the "perfect storm." Locals like the crab and other seafood-inspired dishes as well.
At this dive, Chef John Walsh is serving up classic comfort food with a gourmet twist. The littlenecks over pasta and served with toaster points was Guy’s favorite. Loyal customers order the fish and chips and garlic fries and a mud pie for dessert.
At this slow-food dive the food is scratch-made with a farm-to-table attitude. According to Guy, the porchetta "Louie" with provel, rapini and pepperoncini on a toasted baguette was nothing short of "spectacular." The salt, the crust and the chew was why Guy loved the pretzel with rarebit sauce.
Owner Luis Garcia and his mother are cooking up authentic bites from Puebla, Mexico, their hometown. Nothing here comes from a can including the tomatillo sauce for the chilaquiles verdes with chicken, which Guy absolutely adored.
After a day out on the beach, stop in at this third-generation family-owned diner for some fresh seafood classics. Guy loved the clam cakes, which he said were "simply done and done to perfection." For dessert Guy recommends the homemade strawberry shortcake. Locals like the fresh steamers.
The two brothers who run this dive are both Greek and Italian so naturally they're serving Greek and Italian comfort food with a St. Louis spin. The toasted raviolis served with homemade marinara dipping sauce and topped with Romano cheese impressed Guy. Feeling Greek? Try the chicken slovakia.
At this kid-friendly diner the mom-and-pop duo are putting a fresh spin on American classics. The fried chicken with corn on the cob and turnip greens impressed Guy. Diners also like to order the adult grilled cheese with smoked Gouda, goat and cheddar cheese.
Chef Brian Hardesty and co-owner Joel Crespo are crankin' out Filipino street food. On a hot summer day, Guy enjoys the blue crab ceviche and an order of pancit made with fresh noodles. To finish off your meal, order the One Inch Punch with black currant juice, pineapple juice, coconut milk and mint.
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.