Guy Fieri searches for great joints where they re frying up a storm: A classic half-century old diner in Philadelphia, where a French trained chef is frying international specialties like spring rolls with duck confit; A classic drive-in where Californians line up for deep fried falafel; And a small town café where even the French classic, Chicken Cordon Bleu, is deep fried.
Guy Fieri travels this classic American highway for great food at great places: Homemade biscuits and gravy at a 60-year-old trucker's paradise near Victorville, Calif.; homemade German spaetzle and jagerschnitzel at an Oklahoma cafe built from rocks dug up in the construction of route 66; and apple smoked salmon and pecan crusted catfish at a Kansas joint in a former bank once robbed by Jesse James.
Guy Fieri travels in search of one-of-a-kind joints serving one-of-a-kind food. The truly unique include a local legend in Massachusetts where people line up for whole belly clams, a Michigan joint that serves so many chicken gizzards they named the place Gizzard City, an old-time American diner in downtown San Francisco serving up Portuguese specialties and a lunch truck on the side of the road serving homemade authentic Mexican food.
Guy Fieri hits the road to find some of the best local favorites in the country: Off the hook chili from a secret family recipe at an 85-year-old Seattle joint; Crab cioppino and artichoke soup at a more than 100-year-old California bar-turned-restaurant, with a produce garden of its own; and an Oklahoma joint on Rt. 66 that serves some of the most bizarre local favorites you've ever seen.
Guy Fieri tracks down real-deal barbecue from a down-home BBQ shack on the median of Los Angeles highway; to a fusion barbecue joint in Chicago, where they're making two different kinds of sauce their own way every day, to just outside of Kansas City, Mo., BBQ central, where a tech guy-turned restaurant owner is cooking up whole hogs.
Guy Fieri searches out great food on three coasts: Amazing fried clams, clam cakes, and lobster chow mein -- at a Rhode Island legend lots of people arrive at by boat; Seafood done Mediterranean style -- including fresh octopus -- by a Spanish chef at local favorite near Tampa; And awesome burgers by the beach at a California joint run by an ex surfer, whose motto is, No shirt, no shoes, no problem.
Guy Fieri finds America's classic plate, the turkey dinner: at a Boston joint where it's Thanksgiving every day of the year and even Bill Clinton's dropped by; in Northern California, where a restaurant owner and turkey farmer doesn't just put turkey on the menu, it IS the menu; and in Florida, where a family-owned joint is dishing up the ultimate turkey dinner, tur-duck-en -- turkey, duck and chicken, all in one.
Guy Fieri goes to some great places viewers have suggested: A 60-year-old legacy in Florida where even the fish goes in the smoker; a Hawaiian paradise outside of Seattle, serving up authentic island food that has the mainlanders hooked; and a Tiki Bar in Minneapolis where they'll fry anything and the drinks have umbrellas.
Guy Fieri visits a Mexican restaurant and tortilla factory in San Diego where father and daughter work side-by-side. Next, a real-deal diner in Massachusetts, where father and son have been cranking out classic plates together for 20 years, then a legendary Chicago burger joint where folks are lining up for the char-burgers a couple of brothers are cranking out along with three-layer fries.
Guy Fieri goes 'round the clock at some great joints with great food at any hour of the day: The San Diego diner where they're flying fresh seafood in from New England; the 68-year-old Chicago institution where 3AM means veal parm and short rib dinners; and the Philadelphia diner that's still doing scrapple and creamed chipped beef.
Guy Fieri tracks down some places and plates that are totally off the hook: chili and tater-tot pizza at a Kansas City joint run by a sculptor; brunch on the water at a Long Beach, Ca. legend where the specialty of the house is called the mess; a Michigan diner that's serving Vietnamese pho bowls; and the barbecue RV that brings pulled pork to just about anywhere in the Chicago area.
Guy Fieri uncovers some of the best of the best of the All American meal: burgers made fresh-ground from steak while patrons watch and available in 16 varieties at a San Francisco institution; stuffed burgers that are a signature dish of Minnesota's Twin Cities along with vinegar-blanched hand-cut fries; and 10-to-the-pound sliders, topped with almost anything, at an Ann Arbor, Michigan landmark, where the fried onion rings are legendary.