Chef John Asbaty is bringing Italian comfort food classics to Chicago. Guy likes how the spice and acid from the peppers balance the sweetness from the currants in the meatball sandwich. The porchetta on the fried crescentina bread is "melt-in-your-mouth good."
This trip, Guy's going for surf and turf between the slices. In Vancouver, British Columbia, a food truck shuckin' and frying oysters for a po' boy and topping crispy fries with a mean seafood chowder. In Detroit, the 18,000 foot joint giving savory brisket a beer batter bath and a place on a fresh panini. And in Chicago, the Italian market scratch making meats for the meatball hero and the crispy porchetta sandwich.
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