Score a table at this tiny spot and you’ll be rewarded with a pour of crisp txakolina and a plate of boquerones, pristine anchovy fillets perched on smoky grilled baguettes. For your main, order the cataplana. This tomato-and-anise-flavored stew is larded with bits of cobia collar and fresh shrimp.
Guy Fieri's hitting the road for on an off-the-chain culinary journey. On the Big Island, a Filipino-Hawaiian mashup making a name for leaving diners speechless. In Chicago, a Spanish-style spot serving off-the-hook seafood that just might surprise you. And, in Ashland, Ore., a funky joint cookin' up incredible Indonesian specialties.
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