With over 30 signature burgers, there’s something for everyone at Grill-a-Burger. Guy tries the spicy Devil’s Revenge and the Napa cabbage-topped Buddha Burger.
Stop by Frankinbun for one of the best vegan dishes Guy has ever had. The meat-free hot dog is crafted from brown rice flour, black eyed peas and aromatics and then topped with a dynamite house-made chili. Plus, try their handheld version of chicken and waffles which consists of Bavarian chicken apple sausage surrounded by a crisp waffle shell served with maple syrup.
Wilma & Frieda is a brother-and-sister-run joint that specializes in eclectic breakfast and lunch food. The luscious short rib melt is freshened up with peppery arugula and tangy pickled onions. Their breakfast tarts are filled with fruit and slathered with frosting and sprinkles.
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.
Diners say The Banshee is Chico’s best kept secret. Chef Will Brady’s food combines his Boston background with his time in Southeast Asia into true fusion comfort food. The Pho French Dip is made with braised beef and topped with house-made pickled cucumbers, onion, carrots and spicy mayo and then dipped in a spicy broth. “You’re taking folks international and they don’t need a passport,” said Guy.
At ediBOL, Chef and Owner Andrea Uyeda pours her Asian-influence and a dramatic sense of style into off-the-charts creative bowls. The visually stunning layers of flavor in the Miso Peanut Ramen leave Guy speechless.
Inspired by DDD, a local guy opened Zobo and Meester’s to feed the hungry mouths around an industrial park. A favorite is the Flame Thrower panini which is a mixture of house-made roast beef and pulled pork spiced up with pepper jack cheese, house-made habanero salsa and jalapenos. On Saturdays only they serve authentic barbecue smoked on site.
When Guy tasted the authentic fish and chips that Dublin-native Chef Jason Killalee was dishing out he said, “If you can a make a living off a fish and chips truck in a town like Los Angeles, you must be doing it right.”