Host Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants — diners, drive-ins and dives — that have been doing it right for decades.
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Host Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants — diners, drive-ins and dives — that have been doing it right for decades.
Season 41 episodes
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The Toasted Coconut (Houston, Tex.) • Zydeco (Bend, Ore.) • Mackinaw's Restaurant (Chehalis, Wash.) Guy Fieri digs into righteous regional flavors where you may not expect to find them. There's the tiki oasis in Houston servin' up elevated dumplings and honey butter chicken biscuits. A husband-and-wife duo slingin' Cajun jambalaya in Bend, Oregon. And a Washington State spot where a chef runs two restaurants with a shared kitchen kickin' up a phenomenal Pakistani oxtail curry.
This time, Guy Fieri's got all kinds of chicken and a chowder that can't be missed! First up in Florence, Ore., a never-been-seen seafood shack is makin' a must-have crab chowder, and Guy's creating a crab toast for their menu! Then, a Cuban spot in Chicago is cooking pollo and vaca frita the authentic way, and in Houston, a Jamaican joint's still adding their wet jerk seasoning to just about everything.
Guy Fieri hits the road to dig into the meat and catch some heat. There's a tucked-away panini paradise in Chehalis, Wash., and a funky Korean spot in Brentwood, Tenn., gettin' spicy with their chicken and bulgogi. Plus, in Houston, a barbecue joint throwin' some Tex-Mex into the mix with their brisket tacos and jalapeno sausage.
On this trip, Guy Fieri's grabbing serious sandwiches and a side of spice. In Bend, Ore., there's a bagel shop loadin' up pastrami and throwing in some jalapeno heat. In Salt Lake City, a Venezuelan spot making amazing arepas and a plantain patacon. Plus, a Nashville joint following in their DDD-alum mother's footsteps while puttin' their own twist on Jamaican specialties.
Guy Fieri's digging into a world of flavor with some special flair. In Bend, Ore., a funky spot stuffin' their buns with all kinds of unexpected flavors. A Puerto Rican oasis in West Jordan, Utah, cooking up specialties like real deal mofongo. Plus, in Nashville, an Italian joint servin' grandma's meatball recipe and righteous coal-fired pizza.
On this trip, Guy Fieri's gettin' creative with comfort food. His first stop is a Jewish deli in Houston, Texas, where he tackles a towering take on chicken and waffles. Then, in Portland, Ore., Texas-style barbecue is pulling inspiration from south of the border with their smoked chicken enchiladas. And, in Nashville, a "meat and three" is still serving their Southern staples, but now you can get 'em after-hours.
On this trip, Guy Fieri's enjoying a fun, filling fiesta. In Grand Junction, Colo., there's a legit pub serving scratch-made comfort, like elevated hash and a real deal Reuben. In Salt Lake City, a funky spot takin' tacos to a whole new level, and, in Nashville, Middle Eastern specialties that are as outrageous as the group cookin' them up.
This trip is a classic, comfort-filled joy ride for Guy Fieri. In Leavenworth, Wash., a quintessential retro diner shines with their scratch-made mozzarella sticks and gravy fries. In Draper, Utah, a stellar Southern spot puttin' out homestyle fried chicken and grits. Plus, in Nashville, a vegan spot knockin' it out of the park with their club sandwich spin and meatless chorizo.
Guy Fieri is packing his passport because he's eating abroad! First up in Houston, Texas, Guy stops into a Mexican joint makin' mole and guisada just like grandma. An Italian eatery in Nashville is loadin' up the lasagna, and a Polish place in Hamtramck, Mich., is still pinchin' perogies and wrappin' beef rolls the old-fashioned way.
This trip, Guy Fieri is trackin' down off-the-chain chicken from all across the globe. In Salt Lake City, there's a unique curry-chicken mashup, and in Albuquerque, N.M, the chicken is down-home fried alongside a sweet take on waffles. Plus, in Grand Junction, Col., it's nested in tacos at a spot also puttin' an outrageous culinary spin on guacamole.
