“Not your average Greek restaurant by any means,” Guy declared of Axios, where owner Telly Topakas draws on traditional recipes from the motherland and tweaks them with modern touches (think lighter dishes without so much oil). “Where has that been all my life?” Guy asked of the exquisitely charred lamb ribs, which are paired with roasted garlic-and-feta mashed potatoes, onions, leeks, mushrooms and fennel.
This trip, Guy Fieri's celebrating homeland favorites from all kinds of diverse cultures. In Richfield, Minn., the Mexican restaurant-market combo dishing out real-deal tacos al pastor and carnitas tamales. In Denver, the Greek joint cooking up lights-out lamb ribs and a unique dessert specialty. And in Atlanta, the Southern spot serving up their spin on shrimp and grits, plus legit biscuits and gravy.
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