With a name like Pizzalchik (a union of pizza, salad and chicken), you can expect that this place will serve mighty creative fusion pies. Go whole hog with the two-in-one barbecue chicken-topped Effin Good Pie, which also corrals pineapple, bacon and green onions. Or try Guy’s fave, the Wild Forest Mist, studded with freshly ground elk sausage and wild mushrooms, which he called “the perfect combo.”
Guy Fieri finds three local joints doing scratch cooking their way. In Boise, Idaho, a family restaurant doing this trifecta: brick oven pizza, remarkable salads and roasted chicken; in Cleveland, a coffee shop turned restaurant where the bread's from scratch, the corned beef is house-brined and veggies are grown out back; and in Chicago, a barbecue joint doing Memphis style dry rub for everything from brisket to beef tips and ribs.
Add a review