Season 12

Guy Fieri goes coast to coast for big flavor: a dive bar in Astoria, NY, where the chefs are cranking out slow roasted lamb ribs with fresh tzatziki sauce and unique sides like raisin-sweetened cole slaw; a historic, third-generation Italian restaurant in Geyserville, CA, serves up home made sausage and beef meatball sliders and scratch-made raviolis following old family recipes; and in Indianapolis, IN, a historic restaurant keeps locals coming back for more of its renown “tomato bon bons” dish.

Leave a Reply