You’ll find more than classic barbecue at this hybrid butcher shop and kitchen. Guy, who says that filet mignon is his least favorite cut of meat, was blown away by the filet mignon sandwich: The chef starts by tenderizing the meat, which he marinates, grills, and serves on a roll with melted provolone cheese and caramelized peppers and onions. “This is what you want from a steak sandwich,” Guy said.
Guy Fieri is embracing family-run spots on this trip. In Ottawa, Canada, two brothers-in-law carryin' on a decades-long seafood tradition. In Richmond, Va., a mother-son duo running a breakfast, lunch and dinner joint in honor of their Pop. And in Reno, Nev., father-son meat masters firing up killer "char-becue."
This trip, Guy Fieri's headed back to some top spots for more outrageous eats! First up, an Austin, Texas, institution is as popular as ever, scratch-making hearty garden enchiladas and the-bomb beef queso. In Reno, Nev., a family-run BBQ joint is still smokin', puttin' out mouthwatering meatloaf and prime-time pork sparerib sandwiches. Plus, a New Orleans landmark has expanded, plating out-of-bounds eggplant stacked with seafood and killer catfish with crawfish mac!
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