This San Carlos destination puts its spin on classic Italian food with wood-fired pizzas and handmade pastas. The restaurant makes a knockout Ricotta Gnocchi with artichoke, lemon and mint that's absolutely worth your time and taste buds.
This Puerto Rican hot spot is known for its bold flavors and (bottomless) brunch bashes. Regulars love the Chicharron Mofongo and Canoa, but the restaurant also offers up some incredible vegan options.
This Palo Alto destination serves up a farm-to-table experience with organic and locally-sourced ingredients. The result: fresh California cooking with dishes that won't leave you feeling weighed down. Guy suggests trying the Calafia Citrus Carnitas or the Vegan Gnocchi.
Southern flavors reach the west coast at this Oakland hot spot. Comfort food favorites include Beef Meatloaf, Southern Fried Chicken, slow-cooked Oxtails, Macaroni and Cheese, Collard Greens and more. Plus, the Peach Cobbler and Banana Pudding are absolute winners.
If you follow the intoxicating aroma of fresh-baked rye bread in Palm Springs you could find yourself at Sherman’s Deli & Bakery. Once there, try the house-made turkey pastrami which is layered on that fabulous bread. “If that’s the only thing that you sold here I could expect lines all the way to Wisconsin,” said Guy. Or try the real-deal latkes that serve as the "bread" for meltingly tender brisket topped with creamy horseradish sauce. Be sure you don’t leave without a taste of the fan-favorite banana tart.
Nighthawk Breakfast Bar specializes in serving breakfast for dinner. Chef and owner Chef and Owner Jeremy Fall is all about pushing the envelope on beloved childhood flavors. The Drunken French Toast is a crispy creation topped with cognac sautéed pears, mascarpone mousse and a dash of pear brandy.
For tostadas with a towering twist and more elevated Mexican classics head to La Tostaderia which is tucked away in Grand Central Market in L.A. The chef was born in Mexico and later went back to culinary school to learn more about flavor profiles and it shows. Guy was impressed by the tender octopus tostada and blown away by the cheesy shrimp burger.
Diners flock to Hobo's for the best barbeque in Southern California. Guy tries the lasagna, a unique dish of pulled pork and chicken layered with pasta sheets, cheese and barbeque sauce.
Guy called Azla and Nesanet Abegaze “culinary ambassadors,” as they serve a meatless take on traditional Ethiopian cuisine at their restaurant. The mother-daughter team's standouts include the misir wot, a flavorful stew made from red lentils cooked down with onions, tomatoes and pungent spices sourced straight from Ethiopia. “There’s a ton of flavor in that,” Guy declared after dipping into the dish with a piece of injera, the spongy flatbread that’s traditionally used for scooping up food.
This family-owned eatery is famous for slinging rectangular thin-crust, Neapolitan-style slices, which they've been doing since well before pizza made it to the West Coast in a big way. Back in the 1940s, Barone's owners set out to re-create the Italian-style pizza popular in New York using the only tool available — a sheet pan — and thus the signature slices were born. Another must-try is the ricotta and Parmesan lasagna, served with meatballs and housemade marinara sauce.
Owner George Abou-Daoud opened this joint as an homage to the Italian restaurants in downtown Manhattan, and it’s apparent once you open the menu, filled with pizzas named after New York streets — think Fulton, Crosby and Mercer. Pork lovers, opt for the Gramercy. In addition to featuring red sauce and melted mozzarella, this pork-centric pie comes loaded with pepperoni, sausage, bacon, soppressata and guanciale. Once cooked, the pizza is brushed with a garlic-infused olive oil.
Opened in 1969 by a pair of Louisiana transplants, this joint is still serving classic Creole dishes. Try the classic standout gumbo, or opt for the crawfish etouffee. This dish starts with an old-school roux made from shrimp stock and a mix of tomato and cream of mushroom soups, which surprised Guy. Loaded with spices and tender crawfish tails, the resulting etouffee is “deep and rich and creamy,” Guy says.
Chef-Owner Eskender Aseged left quite the impression when he appeared on Guy’s Grocery Games — so much so that Guy made sure to check out Aseged’s Ethiopian joint when he was in San Francisco. Follow Guy’s lead and order the seared tuna. It’s topped with chermoula, a Moroccan cilantro and parsley sauce, and served over a bed of sauteed vegetables. “I don’t want this dish to end,” Guy exclaimed.
Chef-Owner Warren Almeda serves up American twists on classic Filipino dishes at this Koreatown joint. Guy just had to try the Sisig Hot Dog. As the name suggests, this dog is dressed up with sisig (a Filipino mixture of ground pork belly and pork snout, made in-house daily), in addition to garlic crema, pickled red onions, radishes, green onions, a fried egg and the Filipino citrus known as calamansi.
Co-owners Pamela Schafer and Richard Park are bringing the best flavors of down-home barbecue to San Francisco at CatHead’s BBQ. This joint takes its name from the “cathead” biscuit — a Southern staple that’s the size of a cat’s head. It’s also one of the rare spots in the city with a barbecue pit. As such, Guy had to try the classic pulled pork biscuit sandwich served with a housemade mustard slaw and a side of pickles.