The starter for the dough from this pizza shop is from an Italian island and is 200 years old. The "crazy good" Bacon and Clam Pizza impressed Guy with its generous amounts of toppings, great texture and chew. He also appreciated the salami and beef filled fried ravioli with marinara dipping sauce.
This trip, Guy's cruisin' down the path less traveled. In Dallas, Guy turns tex-mex into mex-tex, with savory soups. In Baltimore, local rock star baker Duff Goldman stops by to seek out the secrets of the square pizza. And in Santa Barbara, Calif., a restaurant turnin' turkey into fritters and a business into a family affair.
Add a review