Since 1922, this multigenerational old-school Italian deli in Brooklyn has been a local staple. Guy adored the tender steak pizzaiola with fresh mozzarella in the Sinatra Special. He called the thinly sliced roast beef, fried eggplant and mozzarella sandwich ridiculous and the real deal.
Two brothers run this joint where they serve up custom cocktails and freshly prepared food. Guy was in heaven when he tried the escabeche topped with red onions; he called the ham in the Cuban sandwich "righteous." Sidecar's pork belly confit on a bed of kimchi also garners rave reviews.
Chef Rudy Acosta has strict instructions from his great grandfather not to mess with any of their Cuban family recipes. The giant serving of arroz con pollo amazed Guy with its savory flavors. He could not get enough of the ropa vieja, a house fave with shredded beef in tomato sauce, beans and rice.
At unassuming East Village gastropub The Redhead, seasonal, Southern-inflected food and carefully-made cocktails reign supreme. On Triple D, Guy was blown away by chef Meg Grace's Homemade Pretzels With Beer Cheese. For a comforting main course, try the Buttermilk Fried Chicken or Shrimp and Grits.
Chef Gazala Halabi might work in a tiny New York kitchen. But her Druze dishes had Guy taking big bites. Move along, fluffy pita-bread lovers. Here, pita bread comes "New York Times thin." After kebabs and bourekas, save room for Osh Al-Saria, a creamy yogurt pudding made with orange and rosewater.
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.
Whether you're looking for some Sunday brunch or a Sunday brew, this joint is just for you. Guy enjoyed the sweet fire fajitas with andouille sausage and marinated onions and peppers topped with cheddar Jack cheese. Diners enjoy drinking the craft beer with a side of sweet potato fries.
In Fort Greene Brooklyn, The Smoke Joint is smoking up some seriously mouth-watering, succulent, fall off the bone 'cue. The short ribs are Brontosaurus-sized, and the Buffalo wings are funkified by smoking them first. It's a veritable melting pot of a barbecue joint, much like the city it's in.
Byblos is a Lebanese joint in downtown Syracuse putting mama's touch on Middle Eastern food. Violet Khabbaz, along with her son Fady and husband Phillip, makes a seasoned falafel sandwich Guy can't get enough of, and a big time baklava for a serious sweet tooth.
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.