This trip, Guy Fieri's diving into Asian flavors alongside a taste of Italy. In Albuquerque, N.M., a Vietnamese spot is servin' up out-of-bounds banh mi and sensational scratch-made tofu. In Laramie, Wyo., a funky spot is putting an international spin on bar food, like bulgogi fries and a Greek-inspired pie. Then, in Anchorage, Alaska, a real deal Italian deli is adding magic to their sandwiches and cookin' up a unique take on pizza.
On this trip, Guy Fieri is making Triple D history in San Francisco with a GGG-turned-DDD star who's bringing his Ethiopian-style flank steak and sauteed prawns to the Triple D Nation. In Minneapolis, an Italian joint is still scratch-making their pasta and prosciutto. Then, a Duluth diner is gathering ingredients straight from their planters and putting them right on your plate.
Brian Duffy helps sports reporter-turned-chef Jen Royle open her dream Italian restaurant. Brian guides her through the tricky task of opening an Italian restaurant in Boston's North End neighborhood -- the heart of Little Italy, where there's competition on every corner. Jen envisions a family-style concept with a set menu and set prices. What to serve, how much food to make and how much to charge are just some of the questions she needs help answering before opening her doors to guests for the first time.