The use of wild boar tenderloin in the Washoe Public House's schnitzel impresses Guy Fieri, but the rye spaetzle made with a local brown ale and the sharp pickled mushrooms take it over the top.
Guy Fieri visits Rowley Farmhouse Ales in Santa Fe, New Mexico, where they are jazzing up New England clam chowder with fresh tarragon and clams still in the shells.
Washoe Public House in Reno, Nevada, specializes in scratch-made, seasonal fare, and Guy Fieri tries the popular seared double elk chop topped with Luxardo cherry demi-glaze.
Guy Fieri visits Bagelsaurus in Cambridge, Massachusetts, where he is dazzled by the BLT made with a freshly-baked onion bagel and spicy cream cheese featuring roasted poblano and pickled jalapeno.
Bagelsaurus in Cambridge, Massachusetts, serves Guy Fieri a wickedly good hot smoked salmon bagel featuring pickled cabbage and a healthy heap of fresh dill.