A mecca for ethically minded carnivores and anyone who loves top-quality meat, Clove and Hoof houses both a butcher shop and restaurant under one roof. Owners John Blevins and Analiesa Gosnell use only antibiotic-free and hormone-free meat in their dishes, like the cheesesteak that Guy stopped in to try.
For a taste of New Orleans in the midst of Stockton, Calif., Guy made a beeline for this Miracle Mile restaurant. In addition to crepes (both savory and sweet), this spot also serves up its own twist on traditional beignets (chocolate or caramel dipping sauce, anyone?).
Staying true to its name (cosecha translates to “harvest”), this Mexican spot determines many of its dishes based on which ingredients are in season. Guy stopped by this high-energy cafe to chow down on two pork-centric dishes: carne adovada (braised pork seasoned with guajillo chile) and pork belly tacos.
Chef-Owner Rick Hodges and his wife, Margie, are slinging more than six varieties of chili daily at their Wild West-themed restaurant. Each portion is served in an individual toasted flatbread tub (hence the restaurant’s name), which Guy thought was a great touch. He stopped here to sample the Turkey Drive Chili, which features roasted ground turkey seasoned with plenty of chili powder and Cajun spices.
At this cool little spot in Modesto, Chef-Owner Tye Bauer serves up a tantalizing array of dishes inspired by his Portuguese and German ancestries. Guy headed here on Diners Drive-Ins and Drives to chow down on the three-meat Octavian Sandwich (think Portuguese sausage, pulled pork and Portuguese braised beef) and a lamb burger topped with mushrooms, bacon and gorgonzola.
This classic spot in the Mission District dishes up Puerto Rican and Cuban favorites. Guy was impressed by Chef-Owner Rafael Frias’ version of ropa vieja, which is made from a recipe passed down by the restaurant’s previous owners. “I like that there’s real texture to the meat,” Guy declared of the dish, which features tender, shredded chuck roll that’s sauteed with peppers, onions and tomatoes.
In a first for Guy, he checked out this food truck dishing up Laotian street food, which Chef-Owner Mony Vangsoulatda characterizes as “spicy, sour (and) bitter.” Guy tried the Kao Piek, a garlicky, chile-laced chicken soup featuring noodles that Chef Vangsoulatda makes herself. “These noodles got some texture and some bite,” Guy exclaimed, declaring the dish one of the top three Asian soups he’s ever tried.
At ZAZU kitchen + farm, Chef Duskie Estes and her husband Chef John Stewart are serving up true farm-to-table dishes with a creative flair. Their menus change daily based upon the ingredients they grow and source from the surrounding area. Guy loved their Bacon-in-the-Batter Waffle served with house-made bacon toffee and bourbon gelato. Get anything with their house-cured bacon!
When Guy was growing up in Ferndale, California, he set up his own pretzel cart to earn some extra money. In order to pass on the opportunity to learn about the food industry to other students, Guy personally built this cart so that Ferndale students can raise money year-round.
Guy claims Clendenen’s apple cider is the best he’s ever had. They grow their own apples in an orchard that dates back to 1879. After the apples are pressed, they are sold immediately for the freshest apple cider in Fortuna, which Guy likens to “nectar from the gods.”
Miller's East Coast Deli may be in San Francisco, but that doesn't mean it can't dish out one hearty bowl of matzo ball soup. Add to that, "nothing's been lost in translation" from east to west, as Guy dove right into the potato latkes with uber tender cuts of corned beef and pastrami.
Guy heads to California to check out Brick and Fire’s Mushroom Cobbler featuring ingredients from Chef Jim Hughes’ garden. It is stuffed with an array of wild mushrooms that have been oven-roasted, stewed in butter and then made into a creamy cobbler mix that is topped with biscuits and cheese.
Studio Diner carries breakfast 'round the clock -- and lunch and dinner, too. Take it from Guy, who says "everything is top-notch" here. Owner Stu Segall insists on flying in whole belly clams and lobster from Maine, and for a real late-night treat, divulge in the deep-fried favorite: Monte Cristo.
Guy says if you're looking for live music, fresh delicious seafood, a huge patio and good times, you've got to head to Pier 23. Many come for the legendary NorCal oven-roasted Dungeness crab, but if you have room for more, try the duck jalapeno poppers.
Guy has been rolling to Jay Bee's for more than 15 years for "real deal" barbecue. You could say owner Beverly Neely has barbecue in her blood, as both her brother and nephew (Food Network's own Pat Neely) have been doling out delicious barbecued pork, ribs and chicken so good Guy's "stricken."