Diners come to Daniele Ius place for an amazing breakfast experience. The popular Cortez French Toast is the perfect marriage between cinnamon rolls and French toast. “If you like French toast it doesn’t get much more creative than that,” said Guy. The spicy Dragon Potatoes are another favorite. Guy compared the dish to a gigantic, deconstructed carnitas burrito.
As the name suggests, meatballs are the inspiration behind this family-run Orlando restaurant. Chef-Owner Isabella Morgia di Vicari dresses up the comforting classic in a myriad of different ways. Guy Fieri and Justin Warner opted for Nonna’s Traditional meatballs made of ground pork. These beauties are punched up with a bit of cayenne pepper, baked for 12 minutes and then simmered in roasted tomato sauce and chicken stock. “It’s a cross between light and dense,” said Guy after biting into one of the juicy meatballs, which come served over creamy polenta. For those diners who prefer to skip the meat, the restaurant also offers a vegetarian option made of roasted vegetables and lentils. “They’re super tender,” Guy declared.
Chef and Owner Dylan Wakefield is serving up sandwiches at Pendulum Fine Meats that transport Guy back to his childhood. The slow-roasted beef is “so thin, it only has one side,” said Guy.
Guy said the bark is worth every bite at this barbeque joint in Los Angeles. The fried chicken sandwich was so good Guy predicted a line down the street for it and jokingly dubbed the smoked pork belly his favorite salad.
Brigit & Bernard's Garden Café is a German gem in the middle of paradise. Swiss-born Chef and Owner Bernard Weber is dishing out impressive apple strudel and to-die-for beef roulade with house-made spaetzle that keeps the locals coming back for more.
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.