At Rocco's, the Italian food is made from scratch, following Chef Don Dial's grandpa's recipes. The deep and sweet flavors in the Bolognese sauce were "killer" according to Guy. He also enjoyed the "super tender" chicken piccata. The house favorite is the linguini with clams and white sauce.
Guy Fieri rolls in for a world of flavor: In Phoenix, a family-owned joint where five sisters are cranking out authentic Mexican tacos; In Seattle, an auto shop turned Greek restaurant serving gyros and flaming cheese like mom used to make; and in San Francisco, a little Italian place making grandpa's bolognese and clams with linguine.
This time, Guy Fieri is cruising the neighborhood to revisit local hangs he can't get enough of. First up, in San Francisco, an Italian joint keeps crankin' out favorites like chicken marsala and eggplant parmesan. Then, in Philadelphia, an old-school, family-run diner is still offering up scrapple, crepes and apple walnut French toast at any hour of the day. And in St. Paul, a total dive has added even more Chicago-style staples to their menu, including a hot dog topped with giardiniera.
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