The two brothers that run this eatery lure in the locals with their fresh fish, which is the main ingredient in every dish they serve. Guy thought the fresh sea bass taco with lemon garlic butter was "outstanding." The cioppino with wahoo, mahi mahi, ahi tuna and scallops gives a spicy kick. Other standouts include the halibut sandwich, oyster shooters and clam chowder.
Guy Fieri meets cooks doing things their own way: In Flagstaff, Ariz., a family place where the beef stew is made from tenderloin; in San Diego, a restaurant in a fish market where two brothers insist their way is the only way to do fresh fish right; and in Chicago, at a dive bar where a heavy metal fan is turning out nearly two dozen different burgers named for rock bands.
Add a review