Guy couldn't help but drive his fire-red Chevy up to Dell Rhea's Chicken Basket. The iconic restaurant off Route 66 makes 2,000 pounds of their world-famous slow-cooked chicken each week. Guy loved the chicken, and nicknamed Chef Patrick Rhea "Captain Creamy" for the scrumptious mac 'n' cheese.
Guy Fieri takes an eastward tour of Route 66: In Flagstaff, Ariz., a family style restaurant serving scratch made southwest favorites; in Albuquerque, N.M., an old gas station turned diner making classics their own way, like chicken-fried ahi tuna; and in Chicago, a joint that's been serving fried chicken on Route 66 since the 30's.
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